Raw Almond Butter Cups

Hey everyone! I hope you had a great Valentines Day, and today's post is just bringing you a lil' recipe for some everyday treats you can make in five minutes! These are my favorite raw treats, they remind me so much of Reeses peanut butter cups. They're not to sweet(but adjustable of course!) and not too rich, like so many raw pies and cakes can be. Any raw nut butter will do, next time I will try with coconut butter :) I was really intimidated to try this recipe so here's a step-by-step just for you:

First prepare a batch of liquid chocolate a la Ani Phyo, or just combine one part liquid extra virgin coconut oil to one part ground cacao, I used 1/2 C : 1/2 C. If you live in a warm climate your coconut oil is probably already liquidated, but if you live in a Seattle-like climate just run the jar under warm water a few minutes, it melts quickly. Avoid microwaving. If you're using cacao nibs, which I highly recommend, grind them very well, for at least a minute to avoid graininess. Then sweeten to taste with coconut nectar, agave, stevia, or mesquite(I used 1 T mesquite) and pour half of the mixture into a muffin tin as pictured above. Throw in the freezer for about 5 minutes to solidify the chocolate.

Stir your almond butter with about 1/2 t pink himalayan sea salt and scoop 1-2 t on to your solidified chocolate pieces. Distribute the last of the chocolate over the almond butter and throw in the freezer for about 20 minutes.

Enjoy!

What's your favorite raw dessert?

Raw Chocolate Covered Macaroons

Thursday is farmers market day! So I am a happy girl. But before I left, I popped these roonies in the dehydrator. For once a raw treat NOT made mostly of dates and nuts!

My AMAZING Chocolate Covered Nilly Macaroons:
(half batch)
1 C coconut
1/4 C almond or walnut flour
1/8 C coconut butter or oil
1/4 C maple syrup or agave
1 T mesquite powder
1 t vanilla
pinch sea salt

I mixed these all together by hand and then popped them in the dehydrator at 105 for about 2 hours until they were firmed up but still soft on the inside. I then chilled them in the freezer and dipped them a few times in Ani Phyo's liquid chocolate made with real cacao nibs.

I am in LOVE with raw mesquite powder. I was hesitant to buy it because it was $8 for a 16 oz. bag, but I am so glad I did. It has amazing health benefits and is great in oats and with desserts because of its blood sugar balancing properties. I love the taste, so caramelly and smooth, and recommend it blended with dates for caramel apple dip!

These were sooooo foodgasmic :)

Cacao Cow Chip Cookies

Okay...So they look like dog biscuits. But they taste very good! I added quadruple the sugar I think, but it's the only way to calm the flavor of these INTENSE cacao nibs.

Again, enjoyed with some homemade almond milk, they're super tasty.

1 C oat groats
4 t ground flax
32 raw almonds
pinch sea salt
4 t lemon juice
3/4 C almond milk
2 t vanilla
1/4-1/2 C ground cacao nibs or cocoa powder, depending on how intense you want it
1/4 C date paste or agave (I ended up adding WAYY more)

1. Grind the oats into fine flour.

2. Add the oats to a food processor or blender, with the remaining ingredients. Mix well.

3. Transfer dough to a bowl, rub hands with coconut oil and shape into cookies. Dehydrate 1 hour at 105, flip, and dehydrate until you like the texture, I did 6 hours.

THIS RECIPE IS BASED ON A SCONE RECIPE BY THE LOVELY FITNESSISTA It is all hers, as far as I'm concerned.