Category Archives: Recipes

Sacred Chocolate’s Super Chocolate Goji Lemon Bar

Wicked Wednesday: Naked Chocolate: The Astonishing Truth about the World’s Greatest Food is the name of the book. Delicious is what you’ll exclaim once you’ve tried just one of the recipes. Faint is what you’ll do when you realize every recipe is good for you.

Superchocolate goji lemon bar

  • 2 cups of goji berries
  • 2 cups of cacao nibs
  • 1 teaspoon lemon peel
  • 2 cups grated raw cacao butter

Add everything to a Vita-Mix and blend until smooth. Pour into any mould and put in the fridge to set.

Be patient – these are worth it.

Love, Me


Not Tuna Pate Recipe

You are going to want to try this recipe! Grab your pen and paper and try not to drool! I found it at

Not Tuna Pate can also double as a sandwich spread or on flatbread. I can vouch for the delectable texture of this one!

  Here are the ingredients:

  • 1/2 cup soaked raw sunflower seeds
  • 1/4 cup soaked raw almonds
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons minced celery
  • 1 tablespoon minced onion
  • 1 tablespoon minced parsley

Once you’ve assembled your ingredients, you’re just two steps away from an amazing raw food appetizer.  Place the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S-blade and process into a paste.  Be sure to stop occasionally to scrape down the sides of the bowl with a rubber spatula.

When you’re happy with the consistency, add the celery, onion, and parsley and pulse briefly, just to mix.  You don’t want to over process these ingredients, or they’ll lose all their texture.  (The flavor is still great, however!).

Enjoy slathering this on anything it’ll stick to! We especially love it on the flatbread, like an open faced sandwich. I add a dash of extra parsley on top to look like it came from a fancy restaurant – because I’m cool like that.

You dress it up the way you like! Savor the flavor!

Love, Me


Dress It Up!

I recently purchased Kimberly Snyder’s book, “The Beauty Book Solution.” So far it is everything I expected! The beauty tips are excellent and she uses real experiences to explain how food works to make us well and beautiful. I really enjoyed reading it!

There are recipes tucked in the back and I must admit I fell for more than one of the dressing recipes.  Ohhhh, I must share one! Enjoy!

Dreamy Creamy Avocado Dressing

Avocado contains water and its own enzymes so it is much less dense than oil – and that makes it a better fat source! Deliciousness!


1 avocado                   1 small garlic clove                      1/4 c. filtered water

1 tbsp fresh dill         3 drops liquid Stevia                   1/2 tsp celtic sea salt

2 tbsp fresh lemon juice


  • Cut the avocado in half, peel it and chop the avocado flesh into pieces and put it in the blender.
  • Add remaining ingredients and blend until creamy and smooth.

Use this dressing as a dip for fresh-cut veggies or tossed with greens for a fantastic salad. Thanks, Kimberly!

This recipe was phenomenal – I shall be partaking again….and again…..and again……you must try it for yourself and let me know what you think! Until next time….

Love, Me



Goodness, Gracious, Great Balls of Energy!

This recipe definitely provides energy! I found it also lifted my mood, helped in balancing my hormones (something all women struggle with) and cleared brain fog. I simply felt so much better when my meals included things like the Energy Balls instead of fast, packaged foods.


Change isn’t as scary as you think.

Healthy Energy Balls Recipe

(from Dr. Ben


Ten dates
One cup of raw pecans
Heaping teaspoon of cocoa powder
Dried coconut shreds (optional)
Raw cashews (optional)
Goji berries (optional)


1. Soak the dates in water. If you think to do this an hour or more in advance, it’s fine to use room temperature water. If you’re pressed for time and only have a few minutes for soaking, use hot water. The idea is to soften the dates so that they are easily blended into a soft paste.

2. Measure out a cup of raw pecans and put them in a food processor. A strong blender might also work, but for this recipe, a food processor works best.

If you have trouble digesting nuts, soak them in water overnight, strain, and dry with a towel before proceeding.

3. Process pecans on low or using a pulse setting until they’re nicely ground. You don’t want to make pecan butter here – you’re looking for nicely ground pecans.

4. Add a heaping teaspoon of quality cocoa powder. If you don’t enjoy chocolate, it’s fine to skip this step.

5. Blend or pulse for another few seconds to bring ground nuts and cocoa powder together.

6. Add six soaked and mildly crushed dates to the mix. It’s best to add a little water to this recipe to create proper texture.

A good way to add just enough, but not too much water is to lightly shake the dates as you get them out of their bowl of water, give them a gentle mush with your fingers, and add them slightly wet to the ground pecans.

7. Process on low or use the pulse setting until the dates and pecans become together into one mass.

You want the texture to be such that you can pinch off teaspoon-size chunks and roll them up with your palms into bite-size balls. If need be, add another mushed up date or two, but always be conservative in adding extra dates, as once the mixture gets too moist, it’s very difficult to fix by adding more nuts.

8. For some variety, roll balls in dried coconut, cocoa powder, and consider adding raw nuts and dried berries on top before serving.

If you’d like to view the recipe step by step with photos, click here. We love that you can make individual bite sized morsels! Enjoy your wicked, wicked Wednesday!

Love Me

Raspberry Chocolate Pudding

This is heaven in a single sized serving bowl! Delicious! Thanks to Shine On Raw for the recipe!

This recipe is perfect for when you want to feel really indulgent!

2 bananas
1 cup of raspberries
Large handful of rocket (aka arugula)
1-2 Tbsp of cacao or carob powder


Place the ingredients in the blender and blend until smooth.
Helps to know
The rocket not only provides an excellent source of goodness to the recipe, but the peppery nature of the green makes a delicious addition to the pudding which works surprising well, creating a very tasty recipe with a kick.

Juicy Tip
If you use frozen raspberries it will have a creamier, more frozen pudding, texture.

Ahhhh….another Wednesday chocolate idea! Enjoy!

Love, Me

Raw Chocolate Icing – No Kidding!

You won’t believe this! You can create a smooth, creamy textured chocolate icing that’s good for you. Please don’t faint, I’m still picking blog readers up after the aphrodisiac post! Sex and chocolate? This blog rocks, doesn’t it?

So – chocolate icing. The story behind this one is that I am not a ‘baker’ by nature. I used to buy my baked goods at a bakery (where baker’s bake them for you). I bought cake and muffin mixes, tubs of pre-made icing and away we went.

These days, things in our house are far removed from the food coloring filled cakes and those dark brown chocolate sprinkles that looked so delicious but always left you feeling ripped off after you ate them. They were……disgusting!

So, I discovered a chocolate icing recipe that will blow your socks off (if you happen to wear socks, that is). This recipe from The Rawtarian.

Raw Chocolate Icing

1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup cold-pressed coconut oil

3/4 cup water a tiny bit more if needed

Add everything to your super powered blender/food processor (start at a slower speed and work your way up – the dates can take time to break up)

It is finished when the smooth, velvety chocolate contains no more bits to blend up! That’s it!

This icing is great on brownies, chocolate cakes – anywhere you need a burst of super powered cacao nutrition! Eat it plain out of the bowl – it’s good for you – go now!

Love, Me


Wicked, Wicked Wednesdays – A Dedication to Treats!

I’m dedicating desserts to Wednesdays! We need more after dinner ideas around here and I’m slapping it right in the middle of the week. It’ll be a little savory sanity saver for those of you who need a boost come hump day. OoOo! Deliciousness awaits!

These 4″ cakes are really special and easy to make in large batches. They require few ingredients and little preparation– you don’t even have to use the oven! If you prefer, you can prepare this recipe as one 10″ cake, allowing the cake to chill for at least 6 hours before serving to be sure that it sets.

For the chocolate topping, I make this Chocolate Sauce using carob powder for a raw variation, or this Vegan Ganache Recipe for an extra-rich treat.

Dairy Free Rasberry Mousse    

Makes four 4″ cakes or one 10″ cake

Prep Time: 10 minutes                                              Total Time: 10 minutes


  • 1 cup chopped fresh Mejool dates, pitted*
  • 4 cups frozen raspberries
  • ½ cup agave nectar, maple syrup or honey
  • 1 cup ground cashews
  • 1 Recipe Dairy-free Chocolate Sauce or Vegan Ganache (see Head Note)


* If fresh dates are not available, substitute 1 cup of chopped dry dates and allow them to soak in hot water to cover for about 30 minutes before using.

1. Make the crust. Using your hands, press the dates into the bottoms of four 4″ springform pans or one 10″ springform pan, covering the entire space, adding more dates if necessary. (Dates are incredibly soft, and with just a little pressure, they will almost fuse together.)Place pans in the freezer while you make the filling.

2. Make the filling. Combine the raspberries, honey and ground cashews in a blender and blend on the highest setting until thick and creamy. Pour over prepared crusts and place back in the freezer for at least 1 hour before topping with Chocolate Sauce or Vegan Ganache .

3. Pour the ganache or Chocolate Sauce onto the cakes without using any spreading utensils, covering the surfaces evenly. Return cakes to the freezer for at least 1 hour more before serving. (If you decide to freeze them more than a few hours ahead of time, allow the cakes to rest in the refrigerator for about 1 hour before serving.)

5. When ready to serve, run a sharp knife around the edges of the cakes to keep them from sticking to the sides of the springforms. Serve cold.

Raspberries just happen to be my favorite berry (that I have tasted) on the planet! I will be spending part of my summer creating these little babies!

Have a great Wednesday!

Love, Me