6 Mouthwatering and colorful recipes for Easter

Hey guys! Want some super easy, healthy, delicious Easter inspiration?

Hope you get a chance to try this. It’s spectacular. If you are a regular reader of my blog you know how much I love chocolate. I have a whole category dedicated to all things chocolate. Raw chocolate has many advantages to convectional heat processed chocolate. And this pure raw chocolate is the ultimate healthy treat, is so easy to make + super cool! Not too mention raw chocolate is basically the sexiest food ever. Yes, I did have a piece for breakfast. And what? Homemade chocolates are sooo good. If you think there’s no such thing as too much chocolate, then you’ve got definitely come to the right place:)

Have you ever wondered what the difference is between cacao and cocoa? For your body, the answer is A LOT!! Minimally processed raw chocolate contains many vitamins and minerals such as:

–   Raw Cacao is an excellent source of antioxidants (High levels of antioxidants protect the body from a buildup of free radicals)

–   Source of Iron

–   A source of Magnesium (raw cacao powder (2tbsp) contains 52mg or 14% of daily value, raw cacao nibs or beans per 100 grams contain 272 mg or 65% of daily value) and other essential minerals such    as calcium, sulfur, zinc, iron, copper, potassium, and manganese

–   Essential heart-healthy fat; oleic acid a monounsaturated fat

–   Vitamins: B1, B2, B3, B5, B9, C, E

–   Protein

–   Fiber (Raw Chocolate can improve digestion.A sufficient amount of fiber delivered with each serving of cacao supports digestion while cacao stimulates the body’s production of digestive enzymes.)

–   Chocolate also considered as a “happy food” aka absolute happiness (research has shown cacao can improve well-being and overall mood) or “Aphrodisiac” (Chocolate has long been the food for lovers and is a symbol of sensuality and sexuality. The ancient Aztecs gave chocolate as wedding presents and other South American civilizations believed that chocolate was the food of the heart.)

Cacao beans are the whole bean straight from the cacao fruit. Cacao or Cocoa – both varieties come from the cacao bean.  The pods are picked from the trees and dried. Cacao is made from the raw beans, uncooked and unprocessed whereas cocoa has been heated and processed which result is many of the nutrients being lost. Cacao nibs are cacao beans that have been peeled and chopped up.

Homemade Chocolate Bark

Ingredients:
for Dark Chocolate

1/2 cup cacao butter, chopped
1/4 cup coconut butter or coconut oil
1/2 cup raw cacao or carob powder

Line a small baking sheet with parchment paper. Set aside.
Melt cacao butter and coconut butter together in a double boiler and transfer to a bowl. Once completely melted, stir in the cacao powder.

for Pink Chocolate
1/3 scant cup chopped cacao butter
1/4 cup coconut oil
1 heaped tbsp smooth cashew or macadamia butter
1 tsp beetroot powder
few drops stevia, optional

In a double boiler melt coconut butter, coconut oil and transfer to a bowl. Once melted add in beetroot powder, stevia and stir until smooth and all the beetroot clumps disappears.
Add cashew or macadamia butter and stir until very smooth.

1/4 cup pistachios, coarsely chopped
1 tsp flaky pink salt

Scrape the dark chocolate mixture onto the parchment paper and spread it to ¼” thickness.

With the pink chocolate, by dropping spoonfuls of the melted pink chocolate mixture evenly over the dark chocolate in round pools. Use the top of a chopstick to swirl the chocolates together. Make patterns and enjoy the process. You can swirl this any way you like, plainly or artfully.
While the chocolate is still soft, sprinkle evenly with chopped pistachio (gently press down into the chocolate, this ensures that when you go to slice it, the toppings won’t fall off) and flaky pink salt.
Place the bark in the freezer to firm. Remove from the freezer and by using a sharp knife, cut to the bark into smaller pieces. Store in the freezer as these barks can melt on room temperature.

Toppings suggestions: hazelnut, peanuts, cashews…, shredded coconut, goji berries, freeze dried raspberries, cacao nibs, sesame seeds, chia or poppy seeds…, dried herbs… You can get as creative you want. Experiment and have fun with it.

Yum yum! I love the taste and the texture of this chocolate bark. So eat this and enjoy it. Share with family and friends, or eat it all yourself. There are no judgments here. Just happy bellies:) Oh, and don’t feel guilty, promise you will back for seconds but that’s totally ok!

Raw Raspberry Cupcake with Blueberry & Lavender frosting

If you have not tried raw cupcakes now is the time. These raspberry cupcakes with lavender frosting are simply devilicious!

Recipe makes 12
Ingredients for Base:

1 cup almond flour
1/2 cups sprouted buckwheat flour
1/2 cup ground flaxseed
2 cups finely shredded coconut
3 tbsp coconut butter, warmed to liquid
1 tsp vanilla extract
1/4 cup coconut nectar
1/4 cup date paste
small chunk of red beet, peeled
1/3 cup fresh or frozen raspberries
juice of 1/4 – 1/2 lemon
2- 3 tbsp coconut water

Place all the wet ingredients in a food processor and process until smooth. Add the wet ingredients to the dry ingredients and mix together in a large mixing bowl until well incorporated. Take 2 tablespoon of the cupcake base and spoon into each muffin cups (press down firmly). Then by using a teaspoon or your fingers create empty space for the filling.

Filling:
1+ 1/2 cup fresh or frozen raspberries
seeds of 1/4 vanilla bean
1- 2 tsp coconut nectar

To make the filling, combine all ingredients in a high speed blender and blend until smooth. Spoon about 2 tsp into the center of each cupcake and place in the freezer for an hour to chill.

Frosting:
2 cup cashew, soaked
2- 3 tbsp coconut water
3 tbsp coconut nectar
1/4 tsp pink himalayan salt
1 tsp vanilla extract
1 tsp dried lavender flower buds
1/4 cup fresh blueberries
4 tbsp coconut butter
juice of 1/2 lemon

Garnish:
1 tsp dried lavender flower buds

Place all ingredients into the food processor and process until well incorporated. Scoop into a piping bag and pipe decoratively over the cupcakes. Garnish with dried lavender. Let it sit in the freezer at least an hour.

Carrot Juice

Makes 2 litre
Ingredients:
8- 10 carrot
6 red apple
1/2 lemon, peeled
2 orange, peeled
2 inch chunk ginger

Run all ingredients through your juicer.

 

Banana Nice Cream with Carrot Juice

Ingredients for NiceCream:
3 banana, frozen
2- 3 tbsp coconut milk

Blend (all ingredients) in a high speed blender by using the Tamper on medium speed for a few minutes until it reaches a smooth ice cream looking.

for Carrot swirls – top with the Juice above, add goji berries, orange slices, bee pollen …

Breakfast Pancake

Makes 8 small pancake
You’ll need: food processor, dehydrator
Preparation time: 1 hour
Total time: approximately 12 hours

Ingredients for Pancake:
4 ripe banana
juice of 1/2 lemon
1/4 cup filtered water
coconut nectar (or your preferred sweetener to taste)

Combine all the ingredients (except whole almond, shredded coconut and ground flax) in the food processor fitted with the S blade and process until smooth.

1/3 cup whole almond, soaked
1/3 cup finely shredded coconut
1/3 cup golden flax seeds, ground

Add whole almond, shredded coconut, ground flax and pulse a few times. Pour the mixture onto your non-stick dehydrator sheets (approximately 4 heaping tbsp from the mixture for each pancake, 4 pancake per tray) Spread the mixture evenly into pancake shape. They should be about 1/2 inch thick. Dehydrate at 140°F for 1 hour. Decrease heat to 118°F and continue to dehydrate for 5 hours. Flip and remove dehydrator sheets. Continue to dehydrate for another 5 hours or until dry on the outside and soft on the inside.

Ingredients for filling:
1 cup coconut whipped cream
fresh fruits of choice

…

Ingredients for Juice:
2 orange, peeled
2 red apple
1/2 lemon, peeled
2 large carrot
1 celery stalks

Run all ingredients through your juicer, Enjoy!!

Scrumptios Raw Vegan Peanut Truffles that will melt in your mouth. Naturally sweet so no need for added sugar in these guys! I hope you give these nutritionally dense little pieces of heaven a try. The truffles are a combination of peanut butter, banana, dates, coconut oil, coconut milk and lucuma powder. Peanuts are good sources of Vitamin B5, Vitamin E. There’s also a decent amount of Niacin, Folate, Protein, Fiber, Thiamin, Magnesium, Manganese, Phosphorous and Copper. Who would have thought peanuts were such a little powerhouse! Additionally, to being so easy to make, these raw truffles keep well in the fridge for a week and also freeze well.

Raw Vegan Peanut Truffles

Recipe makes 7-8

Ingredients:
1 small sized banana, ripe
6 soft dates
½ cup peanut butter, homemade preferred
½ cup full fat coconut milk, chilled
¼ cup coconut oil
pinch salt
1 tsp lucuma powder, optional

Place all the ingredients into a food processor fitted with the S blade and process until smooth. Pour into a bowl and pop in freezer for about an hour for easier shaping.
Wet your hands a little bit (with cold water) and roll spoonful of the dough into little balls. Place on lined baking sheet and put in freezer for 30 minutes.
Using fork, gently dip into a bowl of melted dark chocolate. You can either melt ½ cup vegan chocolate, I also like to add 1-2 tsp of coconut oil to make it easier to work with it. Or you can make your own;
1-2 tsp coconut oil, melted + 1/2 cup cacao or coconut butter, melted + 1/3 cup raw cacao powder.
Transfer back to baking sheet and pop into freezer again.

Enjoy & Happy, Healthy Easter to all of you🐇🐇

 

YOUR TURN –  So what do you guys think? Like this post? Any questions or comments about these recipes? If you try it out, let me know! Take a picture and tag it @deviliciouslyraw and #deviliciouslyraw on Instagram. I’d love to come find you and see what you come up with.

PS.: If you like these recipes I’d love you to share it with rest of the world on Pinterest or any other social network (hit the buttons up top).

Thanks a bunch, you’re amazing!!

Xo, Krisztina