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The REAL PowerBall: Raw Vegan Sugar-Free Soy-Free Grain-Free Gluten-Free High-Protein Chocolate Cherry Cookie Dough Truffles

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May 1, 2012 raw vegan recipes , , , , , , , , , , 2 Comments

I may feel like hell, I may have yet to find out if the brain damage from being chemically poisoned for the last six months plus is permanent or fully recoverable, and I may have an MRI in the morning so a neurologist can view said prospective brain damage that is scaring the hell out of my little claustrophobic self, but that doesn’t mean I can’t still be as much of a trooper as possible and play in the kitchen experimenting with new desserts!

The two raw cookie dough ball recipes (chocolate chip and oatmeal) I’ve made were good enough to warrant a new version, this time with the leftover dried tart cherries I had from the fruit and nut bars I made last week.  I wanted the cherry flavor again, but I also wanted chocolate.  Additionally, I wanted to stick to just nuts rather than nut flours and butters.  The end result is sort of a LaraBar gone wild… it’s a bit denser than the previous cookie dough balls, but still indulgent and light enough to feel like a cookie.  As I was rolling them I realized these could also be considered truffles, because they take well to toppings like hemp seeds and cacao powder.  I’ve kept with my usual sugar-free theme, but since these contain dried fruit they aren’t particularly candida friendly.  They do have a solid amount of fiber to counteract the sugars in the fruit by way of flax, though.  As always, feel free to simplify as needed or change out any ingredients you don’t care for.

Chocolate Cherry PowerBalls:

2/3 cup dried tart cherries
3 large dates
Soak fruit in warm water for 5-10 minutes, then process in mini-Cuisinart until fairly smooth.

2/3 cup nuts- I used 1/2 almonds and 1/2 walnuts
Process in same mini-processor (no need to wash in between, and you could do them together if desired) until crumbly.

Add:
1/4 cup chocolate protein powder
1/4 cup coconut oil
3 tbls raw cacao powder
3 tbls ground golden flax
2 tbls cacao nibs
1 full dropper chocolate-raspberry flavored stevia
1 tsp vanilla

Mix until combined thoroughly, then either gather into a ball or place on saran wrap and roll into a log. Refrigerate for 30-60 minutes then roll into 3/4 inch balls. If you refrigerated these as a log, they can be sliced into small cookies to save the time of rolling by hand. Delicious, protein-packed, fiber filled, and a healthy chocolate cherry treat either way!

They may not look too different from your average raw treat, but the cherry chocolate combo is heavenly. =)


The Tastiest Healthy Treat I’ve Ever Made

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Feb 16, 2012 raw vegan recipes , , , , , , , , , , , , , 0 Comments

Question: what looks like candy, tastes like candy, has three scrumptious layers that even chew like candy, but is a raw vegan protein powerhouse of nutrients?
Answer: THIS.





It doesn’t have a name yet because I haven’t thought of one, but I LOVE IT LIKE CRAZY.  I’d been wanting to make a raw candy bar for awhile, but was hesitant to just throw a bunch of nuts, sweetener, and coconut oil together and go to town.  Instead, I decided to make something unique: a candy that would act like a normal, cooked, terrible-for-you treat while nourishing your body instead of damaging it.  I’ve made two versions so far, since the first version was a little crumbly, but I think I actually like the first version better and am going to give a recipe that combines both experiments.

There are three layers to this delectable delight: a base with dried sprouted buckwheat as its main ingredient– hello, low-fat low-calorie crunchiness that’s remarkably similar in taste and texture to crisped rice!, a caramel-ish nutty/creamy middle layer, and a chocolate topping.  There is also a DIRTY LITTLE SECRET in the base that I am almost ashamed to share because I am such a health food nutcase: I used flavored stevia in it.  I resisted the temptation to buy flavored stevia for ages, but once I saw that both Jason Wrobel (a raw chef who makes super personality-filled uncooking videos) AND Whitney the “Eco-Vegan Gal” use it, I was like, what the hell, let’s take a walk on the wild side.  Aside about my wild side: yes, flavored stevia is totally walking on the wild side to me.  I generally eschew anything with natural flavors, and only use powdered stevia extract.  I really am that phobic of processed food.

Keep in mind that even though there are oils and nuts in each layer of this, they are minimal compared to other raw candies, they are balanced by a lot of protein, omegas, and lack of sugar, and they are pretty much the healthiest, most nutritious oils and nuts you could– and SHOULD– eat.  Please don’t be daunted by the sheer magnitude of ingredients; this takes about 1/2 an hour in total to make, you mostly just throw things into a bowl, and you can always leave some ingredients out if it seems overwhelming.

Recipe for the Tastiest Healthy Treat I’ve Ever Made (please use organic ingredients!)

Base: (all dry, non-seasoning ingredients except buckwheat can be omitted for anything else you prefer)
1 cup dried sprouted buckwheat
1/2 cup cacao nibs
3 tbls chia seeds
1/3 cup cococeps (you could sub cacao powder for this, but the mushrooms are good for you and you can’t taste em)
3/4 cup vanilla or chocolate protein powder (hemp, brown rice, pea, whey, whatever your favorite is)
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup goji berries
2 tbls cinnamon
3/4 tsp Himalayan salt

Mix the above together, then add:
1 tsp vanilla (powder or extract)
2 tbls hemp oil
2 droppers toffee flavored stevia
3 tbls coconut nectar, maple syrup, raw buckwheat honey, or agave
1/4 cup almond butter
1/4 cup melted coconut oil

Mix again until it forms a crumbly batter- it will not get totally cohesive. If you want it totally cohesive and pasty, add more sweetener, nut butter or oil. Otherwise, mix until it sticks into clumps when you press on it, then press it into a baking pan (eight inch square or nine inch rectangular) and refrigerate. The next layer can be made as this layer cools.

Nutty/Creamy Middle Layer:
1/4 cup melted coconut oil
1/3 cup almond butter
1/4 cup lucuma powder
1/4 cup coconut nectar, maple syrup, raw buckwheat honey, or agave
1/2 tsp Himalayan salt
Mix until uniform, then pour and spread over base layer. Base does not need to be totally cold. Make the top layer as this cools.

Chocolate Top Layer:
Have a mother who gives you scads of healthy chocolate every time you visit her, and cheat by melting some of the tasty nut-filled chocolate bark she gives you. In the event that you are unable to cultivate said parent whilst reading this recipe, the following will suffice:
1 cup melted cacao butter
1/2 cup cacao powder
1/4 cup coconut nectar, maple syrup, raw buckwheat honey, or agave
1 tsp powdered stevia
1/2 tsp Himalayan salt
1 tsp vanilla extract or powder
1/2 cup chopped nuts
Whisk until combined thoroughly, or put all ingredients except chopped nuts into a blender and blend until smooth. Pour atop other layers (they don’t have to be completely cold), let solidify, and refrigerate until hard.

Slice into any size chunks you’d like (I like 1-2 inch squares), and beware that unless you are out giving it to friends, you are probably going to eat this entire batch in about a week. Thankfully you won’t have to feel badly about it, because it’s made of whole raw foods, lots of protein, and a pretty modest amount of fats and sugars. Take that, Snickers.  This tastes better, and it wouldn’t even dream of giving you diabetes.