March 10, 2010
Raw Ice Cream Trio Sundae
I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!
Raw Ice Cream Trio Sundae
2 big servings
3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder
toppings of your choice
- Start off my combining the frozen bananas, nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
- Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
- Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
- Add the cocoa powder to the strawberry “ice cream” and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the chocolate “ice cream” to both bowls and put back into the freezer to set.
- Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
- DEVOUR and ENJOY
December 15, 2009
Banana Ice Cream Love
mmmmm!! We have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ’secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!
Banana Ice Cream
1-2 frozen bananas per person serving
any toppings or additions you want to add
So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY
Suggested Topping or Add-Ins
- The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of Chocolate-Covered Katie’s Banana Butter
- Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
- ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
- Goji berries for a great chewy taste
- add other berries in the mixture to change up the taste, or as a topping
- add cocoa powder to make chocolate ice cream
- maca, mesquite, lucuma , protein powders
- have fun, this is such a great treat to play with
October 4, 2009
Chocolate Coconut Munchy Cereal
Another breakfast treat
I had to call this munchy cereal because if you are like me you will have a hard time leaving this one just for breakfast. It is so good!!! It is also deelish without the dehydrator as well. I am sure you good sprinkle this on top of yogurt for a great treat or eat it plain with almond milk or just munch on it on its own. This is such a great combo of sweet, salty, crunchy and chewy! mmmmm

Pre-Dehydrator Munchies

After the dehyrator and ready to munch
Chocolate Coconut Munchy Cereal
4 cups of dried coconut
1/3 cup of cocao nibs
1 teaspoon of celtic sea salt
1/2 cup of honey
1/4 cup of pitted dates
In a food processor combine the dried coconut, cocao nibs and sea salt. Process until fine. Add the honey and dates and process until well combined. Empty the processor onto a teflex dehydrator sheet and dry at 115 degrees for 12-15 hours.
September 23, 2009
Raw & Vegan Double Cacao Pudding
I doubled this recipe and I am so glad I did
It was deeelish! Super chocolatey and smooth pudding. MMMM! 2 young thai coconuts gave me about 2 cups of coconut meat. This is one of those raw dishes that anyone would love (except if they did not like chocolate!). This also left me with delicious coconut water leftovers that we happily used in our smoothies. So refreshing and good!


Raw & Vegan Double Cacao Pudding
Recipe by Matthew Kenny
- 3/4 cup coconut meat
- 4 tbsp raw cacao powder
- 5 tbsp agave syrup
- 1/3 to 1/2 cup coconut water
- seeds scraped from 1/2 vanilla pod
- 1/4 cup cacao nibs
Blend Coconut Meat, Cacao Powder, Agave, Coconut Water and Vanilla -
stir in half of the nibs and use the rest on top as a garnish
![128671817083932435_400_0_0_0_False_Color [Empty] Young Thai Coconuts](http://marisaskitchen.files.wordpress.com/2009/09/128671817083932435_400_0_0_0_false_color-empty.jpg?w=400&h=187)
Young Thai Coconuts
September 21, 2009
RAW Orange Goji Berry White Chocolate
I have been waiting to make this dessert for such a long time and I am soooo happy I finally did! This is going to be repeated (which I almost never do because there are so many other dishes I want to try!) It was super simple to make, froze quickly and eaten very happily afterwards
If you want this for dessert I would suggest setting it in the freezer just before preparing dinner and then dessert will be ready to serve immediately after. The chocolate becomes this gorgeous bright red-orange color that is sweet but chewy with crunchy bites. It is amazing!

before freezing

frozen and ready to enjoy
RAW Orange Goji Berry White Chocolate
Posted by Sheryl Duruz on RFT
Grind up:
1/2 cup goji berries (usually sticky, not really a powder)
Blend until smooth:
1/2 cup melted cacao butter
1/2 cup raw cashews (grind these first, it will be easier that way)
1/2 cup agave nectar
Blend in Goji powder
Then by hand mix in whole:
1/2 cup cacao nibs (optional)
1/2 cup whole goji berries
The zest from 1 orange finely zested
Spread in a glass pie plate (think chocolate almond bark).
Chill in the freezer until firm.
August 12, 2009
Raw Food Dinner Party part 3
Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!

Raw Chocolate Candy Bars
Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt
Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt
Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt
1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.
2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.
3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.
4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!
My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.
So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!



















