Raw Inspired Chocolate Almond Brownies

I have a serious sweet tooth that stalks me throughout the day and whispers in my ear when co-workers bring in chocolatey desserts. But, alas! I have created this raw inspired fudge-y dessert that would satisfy even the most nagging sweet tooth without sending your body into sugar overload; plus its packed with protein from the raw almonds. So move aside ho-ho's; there's a new and healthier dessert in town!

Recipe:

- 1 cup raw almonds
- 12 fresh mejdool dates (cut in half and pitted) **if using sun maid pitted dates you would need 24**
- 1/2 tsp pure almond extract
- 2 tbsp unsweetened raw cocoa powder
- 1 tbsp coconut oil (unrefined)
- 1 tbsp water

1. Combine almonds and dates in food processor until finely chopped and uniform.
2. Add almond extract, cocoa powder, coconut oil, and water and pulse until combined. The mixture should hold together without being too dry. Add additional water if needed
3. Press mixture into small dish and baked for about 10 minutes at 350.
4. Remove from oven and let stand in fridge for at least 2 hours before cutting into squares.
5. Store in air tight container

Raw Peppermint Mocha Truffles

I am a very seasonal person. For instance, in the fall I consume uncanny amounts of pumpkin and scour stores for unique pumpkin ales. When winter rolls around, pumpkin is quickly thrown to the wayside and peppermint flavored items and winter ales take its place. Needless to say, as the air grows increasingly colder I crave more and more peppermint inspired items. And what compliments peppermint better than rich chocolate? This next recipe combines my love of raw inspired desserts with the flavor of rich chocolate and cool peppermint; and all the while satisfying any seasonal foodie's tastebuds!


Recipe:

34 medjool dates
2 c walnut pieces
2 tbsp raw cocoa powder
1 1/4 tbsp coconut oil
1/2 tbsp water
1/2 tsp peppermint extract

1. Cut dates and half and pit as necessary.
2. Combine walnut pieces and dates in food processor and pulse until combined and chopped into small pieces.
3. Add coconut oil, cocoa powder, water, and peppermint extract. Continue to pulse mixture blends together. (The mixture should easily form into balls without being too dry. You can add more water if mixture is too dry.)
4. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate for at least 2 hours to allow to set. Store in the refrigerator or in an airtight container.


(For an extra dose of peppermint and overall look, you can roll the chilled balls into crushed peppermint candy, although it would no longer be considered raw using this technique.)

Raw Pumpkin Truffles

I have a bit of a sweet tooth, but I don't enjoy all the added sugars and ingredients that come with the indulgence. I recently attended a raw dessert cooking class by the owner of Pattycake Bakery and fell in love with the simplicity of the ingredients and the intense flavor of the desserts. Since then, I have enjoyed playing around with different flavors and raw ingredients for some pretty yummy treats that satisfy any sweet tooth; and they provide a good source of protein from the use of nuts, added bonus!

Fall is around the corner, and my favorite flavor in fall is by no surprise, pumpkin! I'm talking pumpkin soup, pumpkin coffee, pumpkin yogurt, pumpkin ice cream; you name it, if it contains pumpkin you will probably see me eating it. The following recipe has combined my love for pumpkin into a raw dessert bursting with natural sweetness from dried dates and pumpkin puree that will have any pumpkin lover licking their lips.

Raw Pumpkin Truffle Recipe
24 dried pitted dates, halved
heaping 1/2 c of raw organic cashews
1 tbsp coconut oil
1 tbsp pumpkin puree
3/4 tbsp pumpkin pie spice
1/2 tbsp cinnamon

1. Combine dates and cashews into a food processor until they are chopped into small pieces.
2. Add the coconut oil, pumpkin puree, and spices and blend again until combined. (You should be able to manipulate the "dough" into small compact balls; if too crumbly you can add water and blend)
3. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate and hold for up to a month. Voila!

** For those of you who don't like cloves and crave less spice and more pumpkin flavor; you can eliminate pumpkin pie spice and the 1tbsp of coconut oil and add an extra 1tbsp pumpkin puree, a pinch of nutmeg, and a pinch of ginger**