sharing raw, vegan recipes and advice

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!

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.

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!