I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!

This is SOOOO Amazing! It makes an incredible pudding by itself. Or put it in a nut date crust for a quick, easy & Delicious chocolate pie – like in the picture.

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!!!

I made this playing around with my brownie recipe, but this turned out really great with strawberries and banana slices dipped into it. I won’t lie, I didn’t take exact measurements, so these are rough estimates. Don’t be afraid to play!

This is a HEAVENLY ice cream! Luv says it tastes like the Brazil Nut Chocolate Gelato that she tried at Whole Foods before we went RAW. Very Yummy! Hope you like it.

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!

Delicious! This recipe has more of a milk chocolate taste.

Truly this has a moist, warm pudding texture just like the real pudding cake. I must say that this is one of those recipes that has to be a rare treat, even for raw…but it certainly tastes amazing.

I’m always drinking chocolate shakes (ok, not always, lol) but this is utterly scrummy…like a melted, yet still half-frozen, chocolate ice-cream.

This chocolate ice cream is so rich and creamy. Even when frozen for more than a couple days, it still scoops easily because of the beneficial fats the hemp provides.