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!

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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

Young Thai Coconuts

Young Thai Coconuts

Raw Strawberry Banana Crepes

It was our 1st anniversary this weekend (yeah!!!!) and I thought what better way to start it off then with some delicious and decadent crepes! mmmmm! These were amazing! They were also pretty light as we were not weighed down by sugar, flour, heavy cream etc. The crepes had the texture of banana fruit roll-ups and went so perfectly with the cream and the berries! There was only enough cream for 6 of the crepes, but 3 each was more than enough. They were so good! They were also quite simple. You have to plan ahead with the crepes and soaking the cashews but they are both so quick and easy it was no trouble at all 🙂 and soooo worth it!

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Raw Strawberry Banana Crepes
Recipe adapted from http://rawmazing.com/
Dehydration Time 6-8 hours Makes 8 crepes

Crepes:
3 Bananas
juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. Dehydrate overnight at 110. Do not over dry these. You want them to be flexible.

Cashew Vanilla Cream
Pulp from one young coconut
1/2 C Cashews, soaked overnight
splash of madagascar vanilla
2 tablespoons agave

Place the cashews in Vitamix blender. Blend on high speed. Add the coconut meat, vanilla and agave. Process until well blended. You can refrigerate to thicken if needed.

1-2 cups of berries

Assembly
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy!

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Holiday Chia Pudding

I am always experimenting on myself by changing up my eating. Starting this week I have incorporated breakfast instead of just my juice. I am still drinking my juice, but having a solid breakfast first. I have already started to notice changes so I think this was a great decision for me. For this first week I decided to make Kristen’s Chia Pudding- I have wanted to make this for a while. As you know I love all things chia so I thought this would be the perfect go-to breakfast of choice. The best part is you can make a big bunch and it stays fresh in the fridge for 5 days or so. I doubled the recipe so that it would last me the whole week and it did 🙂 I over did it on the spices, so just have a lighter hand than me when you get to that part. Other than that this was deelish and a welcome change to my morning routine.

perfect little breakfast portions

perfect little breakfast portions

Holiday Chia Pudding
By Kristen Suzanne
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). I normally leave them in overnight. Then, enjoy.

Banana Coconut Cookies

These were super good! I love banana and coconut and this was such a great combo! If you want them gooier take them out of the dehydrator earlier. Enjoy 🙂

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Banana Coconut Cookies

1 cup of cashews
4 cups dried coconut
3 ripe bananas

  1. In a food processor combine the cashews and coconut until chopped fine
  2. Add the the bananas and process until smooth
  3. Roll the dough into your hands into cookies and flatten them.
  4. Dehydrate at 115 degrees for 8-10 (overnight) ten hours
  5. Enjoy 🙂

Thai Coconut Bliss Soup

Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings

It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).

soup top

 1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic

  1. Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
  2. Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
  3. Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.

soup close up side

soup close up

Sweet Double Coconut Chia Pudding

I love all things Chia these days. I just cannot get enough of it. It is so delicious and nutritious, I feel amazing eating it. Plus the fact that is sublimely deelish doesn’t hurt either 😉 Here is a great recipe for another Chia Pudding, this one with the beloved young coconut. It is not the prettiest of puddings but it is really tasty. To see my original Chia Pudding click here. To see why Chia is so fabulous for you click here.

chia pudding

Sweet Double Coconut Chia Pudding
Makes 1-2 servings
Recipe from Casey’s Lifestyle Raw blog

1 young coconut, flesh and water
1/2 cup coconut flakes
2/3 cup chia seeds
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
8 drops vanilla stevia (you could also use plain stevia and add some vanilla extract or vanilla bean powder)

Blend together the young coconut flesh and water, cinnamon, nutmeg, cloves and stevia until well mixed. Place the chia seeds and coconut flakes in a owl and pour the coconut mixture from the blender over the top of the dry seeds and coconut flakes. Mix well and put in the fridge to set for ten minutes-overnight. Enjoy!

Raw Chocolate Pudding

I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!

This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!

chocolate pudding

Raw Chocolate Pudding
Recipe from Natalia Rose’s  The Raw Food Detox Diet

Makes about 2 cups

Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder

Blend all the ingredients until smooth. Deeeelish!!!

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