9″ baking pan with removable bottom
High speed blender or food processor
2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)
Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.
2 cups of raw almonds
5 tbsp of honey
1 tbsp of cacao powder
1 tbsp of carob powder
1/2 tsp of sea salt
For chocolate layer:
2 tbsp of coconut oil
1 tbsp of maple syrup
2 1/2 tbsp of cacao powder
First process almonds in a food processor until consistency is similar to flour, and then add the remaining ingredients in the base category and process until everything is combined. Place mixture in a deep baking sheet that is about 9″ by 9″ and lined with wax or parchment paper and press down using fingers. Let cool in a freezer while making the chocolate layer. Next, mix maple syrup and cacao powder with melted coconut using a spoon until everything is combined and very smooth. Pour everything on top of the almond honey mixture and let cool in the freezer for about 30 to 60 minutes. Finaly, cut into squares after the dessert has cooled and enjoy.
2 cups of walnuts 1 cup of maple syrup 2 cups of water 2 tbsp of raw cacao powder 1 tbsp of vanilla Pinch of sea salt (optional)
Hot chocolate sauce:
1/2 cup of maple syrup1/3 cup of water3 tbsp of coconut oil1/4 cup of raw cocoa powder1 tbsp of carob powder (or raw cocoa powder)1 tsp of vanilla
For ice cream soak walnuts for about 4-8 hours or overnight. After the walnuts are fully soaked, rinse them in a strainer than blend them with the remaining ingredients in a blender until smooth. Pour mixture in a container and let it freeze. Make hot chocolate sauce prior to serving ice cream. Blend all ingredients for chocolate sauce in a high speed blender until it gets warm to your liking. Pour hot chocolate over ice cream and serve.
1 cup of hazelnuts 1 tbsp of coconut oil 1/2 cup of hemp seed milk or almond milk4 tbsp of maple syrup 5 tbsp of raw cocoa powder 2 tbsp of vanilla 1/2 cup of carob powder
Blend all ingredients excluding carob powder in a blender until smooth. Place smooth mixture in the refrigerator for about two hours. Make balls out of chilled mixture and dip them into the carob powder. Chill truffles in the refrigerator before serving.
1 cup of shredded coconut
1 cup of raw cacao powder
1 cup of raw honey
1/2 cup of coconut oil
1 cup of raw almonds
Mix coconut, cacao, honey and coconut oil well and add in raw almonds. Pour the mixture onto a baking pan lined with wax paper and spread the fudge with a spatula. Freeze for an hour or more. After the fudge is frozen, turn upside down onto a cutting board and remove the wax paper. Cut into desired pieces and serve. The left overs should be stored in the refrigerator.