Category Archives: Wicked Wednesdays

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


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 Kim.com)

Ingredients:

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

Directions:

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!

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

Equipment
Blender

Directions
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


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

Ingredients:

  • 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)

Preparation:

* 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