healthy

Raw Avocado Ganache

We totally swoon over the idea of *treat yo self* with jaw-dropping sweet treats that are actually good for you. Therefore, we are dubbing this dessert our (un)official triple R chocolate experience--It’s rich, raw annnnd rewarding! Not to mention the fact that it's incredibly easy to make. The foundation for the recipe includes one of our favoirte ingredients, avocados! They are not only incredibly nutritious and great for your skin, but they also an excellent non-dairy base ingredient for any creamy dessert. Feel free to leave this crust out and prepare as a mousse. Add raw cacao nibs and fruit and/or freeze for a few hours for some purely decadent (but rly) chocolate ice cream.

Ingredients:

For the base

1 ½ cups dried cranberries
1 tbsp almond butter
1.5 tbsp coconut oil
1 tbsp raw cacao nibs
 ½ tsp sea salt

For the filling

4 avocados
 ½ cup coconut oil
1 cup raw cocoa 
1 cup maple syrup
2 tbsp raw sugar
1 tbsp vanilla 
1 tsp sea salt

Method:

1. Mix all of your base ingredients in a food processor, until consistency is smooth.
2. Press your base into the pie pan, as this will be the crust for the ganache.
3. Add all of the filling ingredients into your food processor, and grind until the consistency becomes smooth (like a pudding).
4. Spread the filling over the crust, and then pop the ganache in the fridge for a few hours to set.
5. Nom out.

Raw Rosewater Pistachio Cookies

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Magical flavor combo makin' my mouth water just from posting these pics. Rosewater is great for skin health, pistachios are great for heart health, and you've already heard us preach on coconut and honey. Raw = maximum nutrition ingestion. E, what am I missin? Aside from one of these cookies of course.....

Ingredients:

2 cups raw shelled pistachios
4 tablespoons unsweetened shredded coconut + more for garnishing
3 tablespoons pure rosewater
1/2 cup extra virgin coconut oil melted
1/3 cup 100% pure Grade B maple syrup  or local raw honey
1 pinch of unrefined salt

Method:

1. Grind pistachios in a food processor until ground into a flour. 

2. Add other ingredients, blend until well integrated and refrigerate for flavors to intensify and mixture to harden.

3. Take 1 tablespoon of the mixture at a time and roll into a round ball topped with the leftover coconut flour. You can shape into flattened out cookies or round balls. Arrange on serving platter, add back to fridge to set, and serve with your favorite tea or just nom your way through an afternoon pick me up.