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Cacao Nibs Recipes

Gluten-Free Superfood Oatmeal CookiesGluten-Free Superfood Oatmeal Cookies

Ingredients

  • 1 cup hazelnut flour
  • 3/4 cup brown rice flour
  • 3 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup pine nuts
  • 1/2 cup coconut palm sugar or sucanat
  • 1/3 cup raw cacao nibs
  • 1/4 cup mesquite pod powder
  • 1 cup raw chopped walnuts
  • Pinch of sea salt
  • 3 large organic eggs, beaten
  • 1/4 cup almond milk
  • 2 tablespoons maple syrup
  • 1/3 cup extra virgin coconut oil, softened
  • Olive oil spray

Instructions

Preheat oven to 350° F. In a large mixing bowl, combine flours, oats, coconut, hemp seeds, sucanat, cacao nibs, mesquite, walnuts and sea salt and mix well. In a separate mixing bowl, combine eggs, almond milk, maple syrup and coconut oil, whisk well. Pour wet mixture over the dry mixture and stir until well combined. Use a measuring spoon as a guide to form balls (2-tablespoons worth) and place on a cookie sheet sprayed with olive oil spray. You may need two cookie sheets. Bake for 10-14 minutes depending on your oven. They will firm up and set as they cool, so be careful not to over-cook them. When they come out of the oven, you can use a fork to gently press them flat. Hold the edges gently with your fingers so they don’t crumble. Cool for 10 minutes before devouring

makes 26


Raw Goji Cacao Energy BarsRaw Goji Cacao Energy Bars

Ingredients:

  • 1 cup Almonds
  • 1 cup Pumpkin Seeds
  • 1 cup Flax Seeds
  • ⅓ cups Agave
  • 1 teaspoon Cinnamon
  • ½ cups Cacao Nibs
  • ½ cups Goji Berries
  • Raw Chocolate, For Topping

Instructions:

  1. Soak almonds, pumpkin seeds and flax seeds for at least 6 hours.
  2. Place almonds and pumpkin seeds in a food processor. Process until well ground but still chunky.
  3. Add agave and cinnamon, pulse until well combined.
  4. Remove from food processor and place in a large bowl. Add flax seeds, cacao nibs and goji berries; stir.
  5. Press into a rectangle on a nonstick dehydrator sheet. You want these to be 1/2″ thick.
  6. Dehydrate at 145 degrees for 45 minutes. Reduce heat and dehydrate for 3 more hours.
  7. Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, and separate them so there is a little space in between each bar; return to the dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft.
  8. Top with raw chocolate.
Super Seedy CerealSuper Seedy Cereal

Ingredients:

  • 2 cups buckwheat soaked for 12-14 hours and dehydrated
  • 1 cup sunflower seeds soaked for 12-14 hours and dehydrated
  • 1/4 cup to 1/3 cup raw chia seeds
  • 1 cup dehydrated fresh fruit (I used blue berries and banana slices)
  • 1/2 cup raisins and sliced raw almonds mixed
  • 1/4 cup to 1/3 cup shredded dried coconut
  • 3 T to 1/4 cup raw cacao nibs
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 1/2 T bee pollen
  • 1 T lucuma powder

Instructions:

Combine all ingredients in a big bowl and mix real well.

Serve with fresh cut fruit and homemade nut milk.

Store in an airtight container in the pantry or fridge.

Chocolate Mousse with Avocado RecipeChocolate Mousse with Avocado Recipe

Ingredients:

  • 4 oz semisweet chocolate
  • 1 tbs canola oil
  • 2 avocados
  • 2 tbs cocoa
  • 2 tbs pure maple syrup
  • 2 tbs honey (if you don't eat honey, agave nectar or more maple syrup is fine)
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/4 cup natural peanut butter

Instructions:

  1. Put the chocolate in a microwave safe bowl and stir to coat with the canola oil.
  2. Microwave for 45 seconds.  Stir, then microwave for 30 seconds.
  3. Repeat with decreasing times until the chocolate is melted and smooth.
  4. In a separate bowl, mash the avocado roughly with a fork or pastry cutter, then whisk to get the lumps out.
  5. You can use a food processor if you'd like, but I just beat the crap out of it with a hand whisk.
  6. Combine the melted chocolate with the smooth avocado.
  7. Add the remaining ingredients except for the peanut butter.
    (Measure the syrup and honey with the same spoon you used for the oil so that it slides right out.)
  8. Use a spatula to force the mousse through a fine mesh strainer to seriously get any last lumps out.
  9. Then add the peanut butter. 
  10. Top with sprinkles, fruit, or anything your heart desires and dig in.

    Makes four servings.  Small but rich!
Chocolate Coconut-Almond Bliss BallsChocolate Coconut-Almond Bliss Balls

Ingredients:

  • 3/4 cup almond butter
  • 1/4 cup tahini
  • 1/2 cup maple syrup
  • 3/4 cup sesame seeds
  • 1/2 cup cocoa powder
  • 1 cup oat bran
  • 1/2 cup quinoa flakes
  • 1 cup coconut flakes

Instructions:

  1. Add nut butter, tahini, and maple syrup to a bowl or food processor and blend until smooth.
  2. Add sesame seeds, cocoa powder, oat bran and quinoa flakes and blend until mixture becomes like dough.
  3. Scrape down sides of food processor as necessary. Spread coconut on a plate.
  4. Rolled mixture into 1-inch balls and rolls in shredded coconut.
  5. Cover and store in refrigerator for up to two weeks
Cacao Superfood Fudge BallsCacao Superfood Fudge Balls

Ingredients:

  • 1 cup Raw Cacao Powder
  • 1 cup Raw Carob Powder
  • 1 cup Cashew Nuts
  • 1/4 cup Hemp Seeds
  • 1/2 cup Coconut Oil (Cold Pressed, Extra Virgin Oil)
  • 1/3 cup + 1 tbsp Raw Honey
  • 1 tbsp Spirulina
  • 2 pinches Celtic Sea Salt
  • Shredded Dried Coconut

Instructions:

  1. Place Cashew Nuts in food processor and grind until crumbly powder.
  2. Add all other ingredients and blend until well mixed into a doughy consistency.
  3. Roll batter into balls and then cover with shredded coconut
  4. Place balls on a plate and put in freezer for an hour and then place in refrigerator.
Cacao Chia Energy BarsCacao Chia Energy Bars

Ingredients:

  • 1 1/2 cup pitted dates
  • 1/3 cup unsweetened cacao powder
  • 1/3 cup whole chia seeds
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup slivered almonds


Instructions:

  1. Puree dates in food processor until a thick sticky paste forms.
  2. Add cacao powder, chia seeds, vanilla extract, and almond extract. Process until well combined.
  3. Add almonds and blend until well chopped and distributed.
  4. Transfer mixture to wax paper and mold into a rectangle or press into a loaf pan to easily create a rectangular shape.
  5. Wrap in wax paper and refrigerate overnight.
  6. Remove from fridge and cut into bars. Wrap bars individually for storage.
  7. This recipe was extremely simple and the results were great, if not better than store-bought bars!

    They are sweet, crunchy, and nutrient dense – the perfect snack!
Cacao SmoothieCacao Smoothie

Ingredients:

  • 2 bananas
  • 2 tablespoons of cacao nibs
  • 200ml of milk, rice milk or soya milk (or anything you may prefer)

Instructions:

Blend until smooth.
Enjoy!

Super Hero’s BallsSuper Hero’s Balls

Every ingredient in this recipe is optional. Try and stick with the proportions though to get the right consistency. Use what you have!

Ingredients

  • 1/2 cup raw cacao, ground
  • 1/4 cup goji berries, ground
  • 1/4 cup pine nuts
  • 2 Tbs coconut oil
  • 2 Tbs raw honey or agave
  • 2 Tbs Spirulina
  • 1 Tbs Rice Bran (it should be the white and finely ground variety)
  • 1 Tbs Chia Seeds
  • pinch of sea salt
  • inside of one vanilla bean or 1/4 tsp vanilla extract


Instructions

  1. Mix all ingredients together thoroughly
  2. Roll roughly 1 Tbs worth of mixture in balls
  3. Freeze for 15-20 minutes and enjoy!
Sues Chocolate MousseSues Chocolate Mousse

Ingredients:

  • ¼ Cup water
  • 2 Avocados
  • 1/2C Agave or Honey
  • 4 Yacon Syrup
  • 1 Vanilla Bean or 2 tsp Extract
  • ¼ Cup COCOA
  • 2 large T Mesquite powder > optional
  • Cinnamon > to taste
  • Pinch of Himalayan sea salt

Instructions:

Combine ingredients in a food processor and blend well until you gain a thick consistency.
Layer with sliced fruit and sprinkle with coconut

Raw Vegan Chocolate MousseRaw Vegan Chocolate Mousse

Ingredients:

  • 1 ripe avocado, peeled and pitted
  • 1 ripe banana, peeled (can use a frozen banana if you want a chilled version)
  • 2 tbsp sweeter (honey, agave syrup, soaked pitted medjool dates)
  • 5 tbsp ground organic raw cacao nibs
  • 1/2 tsp natural vanilla (extract or vanilla bean)
  • 1 tsp maca powder (optional)
  • 1/2 tsp ground cinnamon
  • dash of Himalayan sea salt

Instructions:

Add all the ingredients to your blender and blend until smooth and creamy. You can add a little water, if necessary to keep the ingredients moving so they blend thoroughly. If you used soaked dates as your sweetener, add the soak water.
Serve immediately.

Macolate MilkMacolate Milk

Macolate milk for stamina, endurance & vitality

Serves 2

Ingredients:

  • 2 cups hemp milk
  • 2 teaspoons maca root powder
  • 2 teaspoons lecithin
  • 3 tablespoons raw cacao powder
  • 3 tablespoons agave nectar
  • 1/2 tablespoon vanilla extract
  • 1-2 cups ice

Instuctions:

Place above ingredients in a blender, and whiz the sun-of-a-gun until it looks like chocolate milk. Drink up…. Yum…. Zoom!

Chocolate Hazelnut MilkChocolate Hazelnut Milk

Ingredients:

  • 1/2 cup raw almonds
  • 1/2 cup raw hazelnuts
  • 1/2 cup well-packed pitted dates
  • 3T raw cacao powder
  • drizzle of agave
  • 1/2 tsp organic non-alcoholic vanilla extract
  • 5-6 cups water with 4-6 ice cubes (purified water only)

Instructions:

Combine all ingredients in a high-speed blender and mix until well blended, and super smooth. Serve or store in refrigerator up to 3-4 days for later.

Chocolate Coconut BallsChocolate Coconut Balls

Super yummy chocolate coconut balls are an easy sweet treat requiring no fancy kitchen equipment beyond a bowl, a spoon, and your hands. These will store for weeks in your fridge, though they never last that long. Raw cacao is a highly nutritious superfood high in magnesium, antioxidants, and theobromine, an alkaloid that increases positive feelings and energy.

Ingredients:

  • 2.5 c coconut, shredded
  • 1.5 c. raw cacao powder
  • 2/3 c. raw agave nectar
  • 1/3 c. raw coconut oil
  • 1 tsp. vanilla powder
  • 1/2 tsp. salt

Instructions:

  1. If the coconut oil is solid, put jar into bowl of warm water until oil is liquid.
  2. Mix all ingredients together in a bowl until well incorporated.
  3. Put the bowl in fridge to chill for 1/2 hour or more.
  4. Take a tablespoonful of the chocolate coconut mixture and form into a ball with your hands.
  5. Chill the formed balls until ready to serve.
  6. Also can be pressed into a pan greased with coconut oil and cut into squares to eat when chilled, for an even faster treat.
Cacao Sesame TreatsCacao Sesame Treats

Soak about a cup of sesame seeds for about a 12-14 hours and then used them in this recipe I created for a delicious and addicting raw food snack!

Ingredients:

1 cup soaked sesame seeds

1/4 cup to 1/3 cup raw cacao powder

1 T mesquite powder

1/4 cup to 1/3 cup shredded dried coconut

couple drops chocolate flavored SweetLeaf liquid stevia

drizzle agave nectar (optional)

Instructions:

Combine all ingredients together using “wet” sesame seeds. Mix real well by hand till all ingredients are well incorporated. Spread over dehydrator trays. Thickness should be that of crackers. Score mixture. Dehydrate for about 10 to 12 hours flipping over once halfway through dry time. Snacks should be slightly crisp with flavor. Store in an airtight container in the pantry or fridge.