Tastes just like Thin Mint Girl Scout cookies..I swear.

This ice cream incorporates the refreshing mouth-cooling peppermint, and rich rich cacao-chocolate…an awesome treat for anytime and for always!!

Creamy dark purple “soft-serve ice cream” that tastes like chocolate-covered blueberries!

Nanaimo Bars are a delicious three-layered confection that originated in Nanaimo, BC. They are super rich, and usually made with tons of butter, sugar, and eggs. You can easily find these at coffee shops/Tim Horton’s/etc in Canada. This is my first attempt at making a raw version, and they turned out pretty well. The two outer layers are chocolatey, and the middle is usually a sweet custardy filling. Some places add mint or coffee flavoring here, but in this recipe, the almond butter makes it almost like an Almond Nanaimo Bar.

Layer 3 (below) is supposed to be a chocolate frosting. While it’s pretty good, if you have your own recipe for it, I would love to hear an alternate version.

a taste of blueberries and chocolate coconut. what could be better!

A yummy pudding or mousse like dish with a nice, yogurt-like tang. It’s great on grawnola or fruit, or eaten by itself!

YUMMY ice-cream like bar. My kids loved it and so did I!

Just a little cool something for those hot summer days.

I am so excited to share this with you as it is my very first Raw foods discovery.

OK, This is a recipe that I discovered from achin70’s recipe called ‘8 Easy Cacao Snacks’ I did not read the directions properly in my excitement to try my new foods, and I discovered this Yummy yummy powdered surprise instead… Enjoy!!!

This ganache is perfect for decorating cakes and pies, or for a number of other applications (I’m thinking Magic Shell, baybeee!). I prefer the flavour of the finished product when made with coconut oil (closer to the afore mentioned Magic Shell) but you can sub in cacao butter if your budget and tastebuds so desire.

Make sure to follow the instructions carefully.

Please note: there’s some debate about whether the temps used for fermenting cacao render the beans technically ‘cooked’ or whether they’re still raw. in my POV there’s three options: 1) Decide they’re cooked and either use the powder anyway or use roasted cocoa powder; 2)Decide they’re raw and use the powder anyway 3)Use carob. Assuming you haven’t ordered roasted carob. lol

Since I’m high raw, I don’t worry about not being ‘all raw’ and let my conscience ride easily…

I was missing one of my favorite childhood sweets from my Country Brazil,and I got to make a raw one of it.Cocada comes from the Portuguese word Coco (coconut).Here is the recipe for the white raw version.Sometimes black ones are fried coconut with sugar.

A great alternative to your traditional date square

Cheflandria’s Everyday Raw Food Recipe

This cheesecake blew non-raw people away! I made it for an easter brunch as dessert. Those who ate it could not believe the silky and tasty cheesecake – dairy, egg free.

an insanely dreamy treat! the quantities are approximate.

A yummy twist to your basic ice cream sandwich!

When deciding what flavor to explore with my young coconuts, a smooth, rich, creamy orange creamsicle was the first I could think of. I had no idea, however, it would turn out so good. It tastes just like a creamsicle from the Good Humor truck, but you’ll never believe it until you taste it! It looks just like it too. Also, you don’t need anything else to add to the coconut base because the orange balances out the coconut flavor.

PS I pictured this in a coconut bowl I made!