These magical raw chocolate candy recipes use amazing super mushrooms, and herbs. There are several delicious and mystifying decadent desserts. I hope you enjoy them all! Here are the recipes:
Super Magical Cacao Balls.
2 cup raw walnuts
1 cup raw pecans
1 cup Brazil nuts
1 1/2 tsp pink Himalayan salt
2 T raw mesquite powder
4 T raw cacao powder
1 tsp raw vanilla bean powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp Shilajit
1 tsp Ashwagandha
1 tsp Cordyceps
1 tsp ReVita Phi (or any super green powder)
1 T raw goji powder
1 cup raw palm flower nectar coconut sugar
1 T bee pollen
1 1/2 cups pitted Medjool dates
1 T raw almond butter
1 1/2 T raw coconut butter
2-3 drizzles raw agave nectar
Process all the nuts in a food processor until crumbly. Add remaining dry ingredients, and process until well blended and crumbly. Add dates and process until well blended and dough like. Add the remaining ingredients of almond and coconut butter, plus agave. Process until well combine. Shape dough into spoon size balls, or flatten into disks, or press into cookie or mini-cake molds. Store in an air-tight container in the fridge or cupboard. Tastes best and will last longer in the fridge.
Super Magical Chocolate Mini-Cakes.
For the chocolate coated mini-cakes, I used some of the prepared Super Magical Cacao Balls dough, and pressed them into mini-cake molds. Then I placed the mold in the freezer for about 1 hour to harden them. Once cold and solid, I dipped them into my prepared chocolate coating (see recipe to follow), and placed them back in the freezer to set. These delights do best stored in the freezer, or coldest part of the refrigerator.
Chocolate Candy Coating.
1/2-3/4 cup coconut oil (melted)
1/4-1/2 cup raw cacao butter (melted)
1/4 cup raw cacao paste (melted)
6-8 T raw agave nectar
1 1/2 tsp organic non-alcoholic vanilla extract
pinch pink Himalayan salt
1-1 1/2 cups raw cacao powder
1/4 cup raw mesquite powder
drops chocolate flavored SweetLeaf Liquid Stevia (optional)
In a large bowl add melted coconut oil, cacao butter, and cacao paste and carefully whisk well till well combined and smooth. (Works best when slightly warmed). Immediately whisk in the agave nectar and vanilla. Blend well. Slowly add the cacao powder and mesquite powder while whisking carefully – don’t over whisk or allow it to cool to quickly. This will make the chocolate too dry and frosting like. The consistency should be smooth and liquid. Add the pinch of salt and carefully whisk again. Chocolate is ready for dipping, or creating chocolates.
Super Food Chocolate Nut Drops.
Use the prepared Chocolate Candy Coating for this recipe. Use your favorite candy molds. Add a few pieces of raw cacao nibs, and bee pollen to each mold slot. Place one jungle peanut or any other type of small nut into each mold slot. Pour the chocolate candy coating into each mold slot covering the super foods. Don’t allow to spill over. Place mold in freezer to set – about 1 to 2 hours. Candy is ready to enjoy. Stores best in freezer or coldest part of the fridge.
The last chocolate goody to share is my version of the old time classic Klondike bar crossed with the famous Choco Taco.
Choco Rawndike Bar.
To make my raw version, the Rawndike bar, I used the Raw Food Muscle’s Chocolate Buckwheat Strips for the cookie. I prepared some delicious raw ice cream (vanilla with dates), and topped it with my chocolate candy coating recipe (see recipe here). Cut disk shapes from the Chocolate Buckwheat Strips for the cookies. Place a scoop of raw ice cream in between and freeze for about 2-3 hours. It should be super solid and cold. Dip cookie into chocolate candy coating and refreeze for an hour or so. It’s ready to enjoy!