Oh YES. This is the ultimate cold weather indulgence.
I love chocolate, but I cannot handle too much, nor can I have it too late at night. The solution to my cravings for sweet, hot, holiday beverages? This White Hot Cocoa.
- 1 -1/4 cups warm water
- 1/2 cup raw cashews
- 2-3 tablespoons maple syrup
- 2 tablespoons grated cacao butter
- 1 tablespoon maca powder
- 1 teaspoon vanilla extract
- pinch of salt
- 1-1/2 cups very hot water
In a blender, combine the 1-1/4 cups warm water, cashews, maple syrup, cacao butter, maca, vanilla and salt. Blend until the cacao butter melts and the entire mixture is very smooth. Divide between two large mugs. Top each mug off with 3/4 cup hot water. Stir and serve. Enjoy the sweet comfort.
Growing up in New England, apple season has always been a yummy time of year. After a few years in Florida, I had been longing for fresh, crisp, local apples like you wouldn’t believe. Last fall in Portland was a treat–the apples there are luscious! I wasn’t sure what to expect in Santa Cruz, but luckily the apples here rock! The local organic farms have plenty of varieties to choose from including my favorite–McIntosh! Today, Adam and I grabbed something new (the name escapes me) as they were looking too fresh to pass up. Even though they are perfect on their own, I was feeling the need to create this afternoon and a spark of inspiration came in the form of caramel apples.
Oh my goodness, these are amazing! Yes, as good as they look! Enjoy!!!
Maple Caramel Apples
For the Maple Caramel
- 1 cup raw cashews
- 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- generous pinch of Himalayan salt
For the crunchy coating
- 3/4 cup chopped nuts (I used cashews)
- 1/2 cup sweetened cacao nibs
For the Apples
- 4 apples
- 4 chopsticks
Blend all ingredients in a high speed blender until very smooth. Pour into a bowl. Refrigerate for 3 hours to thicken. Place the chopsticks through the center of the apples. Dip the apples in the caramel and roll around to coat.
Mix ingredients in a medium bowl. Pour onto a plate. Roll the caramel coated apples to coat evenly. Place on a plate and serve. Can be stored in the refrigerator. If you have any leftover caramel and coating, mix them together and freeze for candy!
I should know better! I posted this photo on instagram last week with no plans of sharing the recipe. I just wanted to snap a cute pic of the treat I was bringing to a friend’s house. Between facebook and instagram, I couldn’t deny the recipe requests!
I guess there’s no need to hoard recipes, right!?! Yes, I’m planning on writing another book, but not until I finish my shamanism training and get my full practice up and running. So there’s no reason to sit on yummies like this that you could be enjoying right now.
To you, my friends! Perhaps you’ll get a chance to enjoy them during this long weekend!
Chocolate Almond Butter Bites
fills one 8″ square pan
For the Chocolate
- 1/2 cup maple syrup
- 1/2 cup melted cacao butter (melt in a dehydrator or a warmed double boiler) – you can use coconut oil instead, but the chocolate flavor will not be as rich
- 1 cup raw cacao powder
The chocolate for each layer is best made in 2 batches as it will harden quickly at room temperature when made with cacao butter. Place 1/4 cup of the maple syrup in a medium bowl. Add 1/4 cup of the melted cacao butter or coconut oil and 1/2 cup of the cacao powder. Use a wire whisk to mix very well, ensuring that all lumps are gone. Line an 8″ square pan with parchment paper. Scrape the chocolate into the pan and use a spatula if necessary to coat the bottom. Place in the refrigerator to harden for about 15 minutes.
For the Almond Butter Filling
- 1 cup almond butter
- 1 tablespoon maple syrup
- pinch of Himalayan salt
Mix the almond butter, maple syrup and salt in a medium bowl. Once the first chocolate layer has hardened, spread the almond butter over the chocolate. Even out the top with a spatula. Place in the refrigerator while you finish making the topping.
For the Topping
- 1/2 cup cashews
- sprinkle of Himalayan salt
Whisk together the remaining 1/4 cup of maple syrup, 1/4 cup of cacao butter or coconut oil and 1/2 cup of cacao powder (from above). Pour evenly over the top of the almond butter. Place the cashews in the food processor and pulse to chop. Sprinkle evenly over the chocolate. Sprinkle the entire pan very lightly with salt, if desired. I love salted chocolate!
Place the pan in the refrigerator to set for about an hour. Remove from the refrigerator and peel off the parchment paper. Cut into squares of desired size. Enjoy!
You know those super hot summer nights when the last thing you want to do at dinner time is turn on the stove? Me too. ;)
I wanted to share two of my newest recipes that were published on VegNews.com today! I created Chipotle Coconut Lettuce Wraps and Kale Slaw with Barbecue Walnut Crumble to keep you nourished with hearty raw dishes during the heat of the summer–no stove required! Hop on over to VegNews.com to find the recipes!
Organic, sweet, juicy strawberries are plentiful in Santa Cruz right now and I just can’t get enough! I wanted to whip up a sweet & tart strawberry lemonade with a vitamin C kick. Here’s a yummy, immune boosting summer beverage–so simple & refreshing!
- 1 cup water
- 1 cup strawberries
- 2 tablespoons lemon juice
- 2 tablespoons raw honey or sweetener of choice
- 1 teaspoon Healthforce Nutritionals Truly Natural Vitamin C powder
Blend all ingredients until smooth. Fill two glasses with ice and divide the strawberry lemonade over each. Enjoy your summer sips!