A RAWlly Good Sweet Tooth Satisfier

On a recent trip down to Maryland to visit my oldest friend, (oldest, as in we've known each other for 42 years, since we were 8), I discovered that she's immersed herself into the organic world in an effort to heal a bunch of sypmtoms that have plagued her for a couple of decades. She fed me 'mock chopped liver' made from lentils and green smoothies with spinach, pea shoots & chlorophyll. The lentil liver was actually not bad on crackers but the green smoothie was a little too extreme on the green for my taste and my delicate digestive system.  I gave the thumbs up, though, to a little sweet snack her teenage daughter had made and they are my latest favorite sweet tooth savior.

Savoy Truffles, (recipe from RAWvolution).
They are healthy, organic & so easy & quick to prepare.  (image coming soon)


Combine these ingredients in a mixing bowl:
2 cups finely ground raw almonds
1/2 cup carob powder
optional - 1/3 tsp sea salt
1 cup shredded unsweetened coconut
3/4 cup agave nectar
2 tbs olive oil. 
Mix it all together until smooth.  Then take small amounts and roll into small ping-pong balls in the palms of your hands. The recipe says to serve as is but what I like to do is stick them in a plastic bag in the freezer for a little sweet tooth craving quencher at the ready. Defrost for a minute and they are perfect.

Option: I've also made them with ground raw cashews instead of almonds.


(Thank you Michele & Lori Koenick for introducing me to these yummy little babies!)

Holy Chocomole!

Banana Avocado Chocolate Pudding is pudding in the raw at its finest. This concoction is so crazy... yet so clever! There's no dairy whatsoever yet it's a very rich & creamy dessert. I tried a few different recipes using avocado that all came out way too strong for my taste but I found that adding banana, deleting vanilla and making a couple of other changes to tone it down, makes a more inviting, easier-on-the-taste-buds batch.

What you need:

1 avocado cut into chunks

1 large banana cut into chunks

1 cup unsweetened vanilla almond milk

a little less than 1/4 cup cocoa powder

2 tbs agave

Process: Dump all the ingredients into a blender and blend until creamy. This recipe makes 2 full cups. Let it get cold in the fridge & when you're ready to eat, mix it up. I like it best warmed up in the microwave.

Notes: I use Blue Diamond Almond Breeze vanilla unsweetened almond milk and Wholesome Sweeteners organic raw blue agave.

Easiest Homemade Ice Cream

No dairy. No sugar. No additives. No nothing!
Just one singular ingredient makes sweet &
creamy soft-serve ice cream... bananas!

It couldn't be easier or healthier:

1) When bananas start to get some sweet brown spots, unpeel them, break them into pieces and put them in a ziploc bag in the freezer. Freeze over night.

2) Put frozen banana chunks in either a food processor or high speed blender (I use a HealthMaster) and blend until lumps are gone and bananas become a creamy consistency.

This was the first time I tried it and it was so good with just this basic recipe - if you can even call it a recipe. The bananas are the base for the creaminess and then you can build on it. Other options I'll try in the future: adding another fruit like strawberries, peaches or mangoes or a little cocoa powder to make chocolate. Some people also add a little honey or agave or vanilla. Try it! (Pictured on top of the ice cream are mini dairy-free organic chocolate chips by Enjoy Life).

Thank you to the kitchn for giving me this idea!