This recipe is highly adaptable as you can see, but it turned out really well.

My amazing little sis came up with these and they are fantabulous!

I got this recipe from “The Raw Chef Blog” by Russell James. I found it when I was searching for a Raw Chocolate Easter Egg recipe. We made 6 butterfly chocolate pops, 1 Easter Bunny pop, 12 solid, large eggs, and filled 3 minature mould sheets. It made our Easter! Thank you Russell James!!!

For those who want something other than chocolate this is your answer.

This makes a HEAVENLY Chocolate Candy Base for those that don’t want/can’t use honey, agave or other syrups (we don’t tolerate those, but can indulge in medjool dates :) ) This makes a nice thick, smooth chocolate that when frozen to set up keeps its form very well & has a great texture. And yes, this also makes a wonderful, smooth & creamy icing for raw cakes!

Ok, so i love Sour Straws. You know, those ones that come in the bright packaging and full of red 40? Lol. But these- the ones i cam up with are great! And taste just like the junk food; only way better for you…And plus there’s no guilt.

a sweet way to get your calci-yum

a date with ginger,and a twist

This is a quick and easy dessert. Will satisfy your desire for a chocolate fudge/candy consistency.

These are one of my all-time favorite candy bars. When I saw the beautiful pulp from making coconut milk I just had to make these! I would like your suggestions on making them even more sticky and gooey like the “real thing”. Although I enjoyed these very much and they have that freshness that a candy bar could never have. They really hit the spot.

Raw Organic Vegan Chocolate Bar

Chocolate and peanut butter, need I say more?

This is a recipe I’ve made into my own from Jordin Rubin, author of Heal Thyself.

i made this mixture into sweeties cos i was after a quickquickquick fix but i imagine it could be delicious as the base for a pie maybe…

Okay, so this sounds really boring and not what you thought it would be when you saw the title. But it the seeds of figs really pop in your mouth, and the jelly stuff inside a fig is quite “jellyish”. You don’t have to throw the skins out if you don’t feel like scraping all that flesh or don’t want to waste the skins. But if you scrape the flesh out, kids won’t know that they’re eating figs! They’ll think they’re really eating poppping candy! :)

This is an excellent raw, completely solid chocolate bar. It can also be made into chocolate chips (that are errily identical to Hershey’s) by dropping the mixture onto a parchment/waxed paper/plastic wrap lined cookie sheet with a pastry bag and fine tip.

Add vanilla and almonds for a Hershey’s Goodbar-esque bar

Add mint extract for a deliciouly smooth minty bar

a peppermint treat

After having some unhealthy cravings for Pineapple Upside Down Cake i had to make a healthy raw version. Hope you all enjoy it as much as we have!

This was experiment I did this week to try to make raw licorice. My bf has been picking alot of wild fennel lately and everyone who tries it comments on how it tastes like licorice – so, I thought – hmmm, maybe I can make raw licorice!

Anyhow, it isn’t perfectly like licorice but it turned out pretty good. It sort of turned out to be the consistentency of gummy bears in my opinion. I didn’t really take any measurments of the ingredients since I made it up on the fly but I’ll try to approximate. It’s a work in progress!