Raspberry Chipotle Sauce, and Enchiladas with Raspberry Chipotle Spread

Summer is a great time for sweet and spicy snacks and dishes. I love the flavors of hot and spicy together, especially in sauces and salsas. chipotle is basically a smoked-dry jalapeño pepper. This pepper has the right amount of heat with smoke flavor. It pairs well with berries and citrus. I particularly love the flavor of raspberries with the chipotle, and raspberries are high in dietary fiber, and a good source of vitamin C, B vitamins, folic acid, manganese, copper, magnesium and iron.
 The standard raspberry chipotle sauce is full of additives and sugar – not my first choice. However, you can still get that great flavor by using my recipe for a healthier, fresh tasting raspberry chipotle sauce that I know you’ll enjoy. This sauce recipe goes great over my raw enchiladas, as a spread for crackers, and as a dip for chips.

 Here are the recipes. Enjoy! Raspberry Chipotle Sauce.Ingredients:1 dried ancho chile (soaked)2 dried chipotle chilies (soaked)6 Medjool dates (pitted)1/4 cup sun-dried tomatoes (soaked)1/2 red onion (peeled and chopped)1 clove garlic (chopped)1 jalapeño (seeded and chopped)1/3-1/2 cup raw agave nectar1 tsp vanilla extract1 T raw cacao nibs1 1/2 tsp sea saltdash ground cinnamon1 T ACV1 T EVOOdash garlic powderdash onion powderjuice of 1/2 lime12 oz. fresh and frozen organic raspberries Preparation:

Combine all ingredients in a food processor and blend well until smooth, and slightly thickened – not runny. Serve with your favorite chips or crackers. Try them with my raw corn chips (shown in the photo). You can find the recipe in my book, Raw-Riffic Raw Food Basics. Store in the refrigerator in an air-tight container for up to 1 week.
Raspberry Chipotle Creamy Spread.
1 cup cashews (soaked)
1 Cup prepared Raspberry Chipotle Sauce
Combine all ingredients in a food processor and mix until thick and creamy. Store in the refrigerator in an air-tight container for up to 1 week.

Raspberry Chipotle Enchiladas.
1 red bell pepper (seeded and julienne cut)
1 yellow bell pepper (seeded and julienne cut)
1 orange bell pepper (seeded and julienne cut)
1/2 small cabbage (shredded thin)
1 T hemp oil
sea salt
Mix all ingredients in a bowl and lightly marinate. To heat, either place in dehydrator for 4 hours, or lightly steam over the stove top.

Notes: Here’s a great video I found on Youtube.com that shows the proper technique for making a julienne cut. Check it out.
Additional fillings:
mixed herb lettuce
mache lettuce
pea sprouts
sprouted corn tortillas or lettuce leaves, collard greens, or your favorite raw tortilla recipe


Spread some of the Raspberry Chipotle Creamy Spread over top of the tortilla. Place herb lettuce and mache lettuce on top. Layer with a big heaping of the peppers and cabbage mixture. Add a heaping spoonful of the Raspberry Chipotle sauce on top. Top with some sprigs of pea sprouts, and fold over. Serve with chips and a side of the sauce. 

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