Essential Oils for Sweet Treats
Raw Chocolate Cheese Cake from "Raw Food Adventures" DVD
Purchase the DVD "Raw Food Adventures"
Cakes & Slices
Plumb, Peach & Apple Crumble
Goji Berry Wild Orange Slice
Raw Carrot Cake
Choc Chip Amaretti
Energy Bars
Raw Lemon Winter Slice
Orange Winter Spice Slice
Raw Chocolate Brownies
Ingredients
1 cup walnut (unsoaked)
1 cup dates (pitted unsoaked)
1/4 cup cacao powder
A pinch rock salt
Scrape of a vanilla pod
Finely crushed cardamom to taste
Extra additions can be desiccated coconut or chia seeds (experiment with the basic recipe just have fun).
You can ice it after firms up with a light raw chocolate topping top with nuts or cashew icing for extra deliciousness.
Preparation
Place in food processor, and blend until well blended, should still be dry and chunky, maybe blend about 30 seconds, press into a small spring form pan, or silicone bake tray so easy to remove if you do not have just use baking paper in normal baking tin.
Refrigerate until you can insert a knife and it isn't too sticky. Cut into little pieces, then pop into a zip lock bag and freeze.
They can be eaten fresh, from the fridge or from the freezer; they won't last long though.
1 cup walnut (unsoaked)
1 cup dates (pitted unsoaked)
1/4 cup cacao powder
A pinch rock salt
Scrape of a vanilla pod
Finely crushed cardamom to taste
Extra additions can be desiccated coconut or chia seeds (experiment with the basic recipe just have fun).
You can ice it after firms up with a light raw chocolate topping top with nuts or cashew icing for extra deliciousness.
Preparation
Place in food processor, and blend until well blended, should still be dry and chunky, maybe blend about 30 seconds, press into a small spring form pan, or silicone bake tray so easy to remove if you do not have just use baking paper in normal baking tin.
Refrigerate until you can insert a knife and it isn't too sticky. Cut into little pieces, then pop into a zip lock bag and freeze.
They can be eaten fresh, from the fridge or from the freezer; they won't last long though.
Bliss Balls
These are a delicious, simple, nutrient dense treat. For those of you in the habit of skipping meals, or flying out the door without breakfast, or returning home so late after a long day and no longer having the energy to prepare and then consume a meal...these are for you! They make a beautiful snack to tide one over, great for morning or afternoon tea, and providing it is a cool-cold day are a perfect addition to all lunchboxes. Like the raw fudge, these balls are wonderful to help build, maintain or restore the immunity. All you need is a food processor and the following ingredients, which you can play with and adapt as you go...using organic seasonal produce means you use only what is available at the time. Here are some ideas for your bliss balls...it is your bliss not mine... so divine away to create your very own Bliss!
Ingredients
Raw cacao
Maca
Raw honey (jarrah is particularly great for immune system - akin to Maluka honey)
Or if you prefer you can use coconut nectar as the sweetener
Dates
Sun Muscat's (when available) otherwise
Sultanas
Currants
Goji berries
Hemp seeds (optional)
Chia seeds
Soaked almonds/cashews/walnuts or a combination of all...use any nuts you love!
Pepitas (pumpkin seeds)
Sunflower seeds
Vital greens mix, powder form (optional)
Extra virgin coconut oil
Directions
Here is an idea for a bliss ball that is delicious, keeps well in the fridge and sustains and nourishes you. It makes roughly 45 small bliss balls.
1 cup raw almonds (soak for 48 hours, then rehydrate or activate)
Pinch of celtic sea salt or Himalayan salt crystals – finely ground
½ cup sesame seeds
½ cup pepitas (pumpkin seeds)
½ cup sunflower seeds
2/3 cup desiccated coconut
1 cup raw cacao powder
¼ cup raw lecuma powder
1 tbsp raw bee pollen
¼ cup maca powder
¼ cup mesquite
8 figs
8 dates – soaked in date water 1 hour
1 cup sultanas
1 tbsp cacao butter (ground finely in food processer or finely grated)
1 tbsp coconut oil (melt in its jar in warm bowl of water if solid, it needs to be liquefied)
Honey to taste (2 - 4 tbsp ample)
Hint: to make these peppermint or spearmint balls add 6-8 drops for this large quantity. Remember to only use organic, food grade, pure essential oils. DO NOT USE FRAGRANT OILS - THESE ARE POISON.
We often do part of the mix chocolate, and the other part mint.
Desiccated or shredded coconut (some can be used in balls, save some for rolling the balls into) if you do not have any on hand, no problem...they are yummy without and look delightfully chocolately! Remember all the ingredients I use are organic/biodynamic, and the dried fruit is without sulphur (commercial dried fruits are all unfortunately sulphur dried!)
Combine nuts and seeds in food processor, set aside in a bowl.
Grate or grind the cacao butter to a very fine, powder-like consistency. Combine the dried fruits, then add coconut oil and your chosen sweetener if using.
Add maca and cacao and gently mix in your food processor. Tip it all into the bowl with the nuts and seeds and mix lovingly with your hands (if you do not want the blade to be used on the maca and cacao add now and mix with your hands in the bowl.)
Roll into small balls then roll into coconut, place into a container and place into fridge to set (1-2 hours).
Keep refrigerated, or they will melt into a gooey but yummy fudge!
You can use cacao nibs in these also...there are no limitations! A lovely addition to give them the minty flavour you have come to love on the retreats is to add a couple of drops of a pure, organic peppermint oil, spearmint oil or you could use orange for a Jaffa type result. It is extremely important you use food grade oil, and I recommend doTERRA; you only need a drop or two.
Ingredients
Raw cacao
Maca
Raw honey (jarrah is particularly great for immune system - akin to Maluka honey)
Or if you prefer you can use coconut nectar as the sweetener
Dates
Sun Muscat's (when available) otherwise
Sultanas
Currants
Goji berries
Hemp seeds (optional)
Chia seeds
Soaked almonds/cashews/walnuts or a combination of all...use any nuts you love!
Pepitas (pumpkin seeds)
Sunflower seeds
Vital greens mix, powder form (optional)
Extra virgin coconut oil
Directions
Here is an idea for a bliss ball that is delicious, keeps well in the fridge and sustains and nourishes you. It makes roughly 45 small bliss balls.
1 cup raw almonds (soak for 48 hours, then rehydrate or activate)
Pinch of celtic sea salt or Himalayan salt crystals – finely ground
½ cup sesame seeds
½ cup pepitas (pumpkin seeds)
½ cup sunflower seeds
2/3 cup desiccated coconut
1 cup raw cacao powder
¼ cup raw lecuma powder
1 tbsp raw bee pollen
¼ cup maca powder
¼ cup mesquite
8 figs
8 dates – soaked in date water 1 hour
1 cup sultanas
1 tbsp cacao butter (ground finely in food processer or finely grated)
1 tbsp coconut oil (melt in its jar in warm bowl of water if solid, it needs to be liquefied)
Honey to taste (2 - 4 tbsp ample)
Hint: to make these peppermint or spearmint balls add 6-8 drops for this large quantity. Remember to only use organic, food grade, pure essential oils. DO NOT USE FRAGRANT OILS - THESE ARE POISON.
We often do part of the mix chocolate, and the other part mint.
Desiccated or shredded coconut (some can be used in balls, save some for rolling the balls into) if you do not have any on hand, no problem...they are yummy without and look delightfully chocolately! Remember all the ingredients I use are organic/biodynamic, and the dried fruit is without sulphur (commercial dried fruits are all unfortunately sulphur dried!)
Combine nuts and seeds in food processor, set aside in a bowl.
Grate or grind the cacao butter to a very fine, powder-like consistency. Combine the dried fruits, then add coconut oil and your chosen sweetener if using.
Add maca and cacao and gently mix in your food processor. Tip it all into the bowl with the nuts and seeds and mix lovingly with your hands (if you do not want the blade to be used on the maca and cacao add now and mix with your hands in the bowl.)
Roll into small balls then roll into coconut, place into a container and place into fridge to set (1-2 hours).
Keep refrigerated, or they will melt into a gooey but yummy fudge!
You can use cacao nibs in these also...there are no limitations! A lovely addition to give them the minty flavour you have come to love on the retreats is to add a couple of drops of a pure, organic peppermint oil, spearmint oil or you could use orange for a Jaffa type result. It is extremely important you use food grade oil, and I recommend doTERRA; you only need a drop or two.
Jaffa Bliss Balls
Quick Choc-Fudge Balls
½ cup raw cacao powder
¼ cup cacao nibs
Approx 1 tbsp coconut oil
6 dried dates
2 dried figs
1/3 cup shredded or desiccated coconut
Raw honey to taste (approx 2 tbsp – depending on your desired sweetness)
Agave/coconut nectar/ or raw maple syrup can be used in place of honey, add to your taste.
Blend: it all into blender, roll into balls, then roll into extra coconut or leave as they are. Enjoy!
¼ cup cacao nibs
Approx 1 tbsp coconut oil
6 dried dates
2 dried figs
1/3 cup shredded or desiccated coconut
Raw honey to taste (approx 2 tbsp – depending on your desired sweetness)
Agave/coconut nectar/ or raw maple syrup can be used in place of honey, add to your taste.
Blend: it all into blender, roll into balls, then roll into extra coconut or leave as they are. Enjoy!
Winter Bliss Balls
Cassia and Lime Bliss Balls
Cacao Mint Bliss Balls
Peppermint Bliss Balls
Lime Fig & Hemp Balls
Cacao & Spice Bliss Balls
Goji Berry Bliss Balls
Lime Bliss Balls
Wild Orange Crispy Balls
Wild Orange Raw Chocolate & Bliss Balls
Easter Treats
Cacao Treats
Cardamom & Cacao Dates
Wild Orange & Cacao Dates
Desserts
Chocolate Ice Cream
This recipe is great for children and adults alike.
Equipment
Blender, Thermomix or Nut Mill/Coffee Grinder
Ingredients
1 cup ground raw cacao nibs (milled to a fine powder in a nut or coffee mill)
1 cup raw carob powder
8 tbsp of agave nectar
2 medjool dates
4 cups of pure water
1 cup of cashews
Directions
Blend cashews with water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker or a freezable container with a lid and freeze. Enjoy!
Equipment
Blender, Thermomix or Nut Mill/Coffee Grinder
Ingredients
1 cup ground raw cacao nibs (milled to a fine powder in a nut or coffee mill)
1 cup raw carob powder
8 tbsp of agave nectar
2 medjool dates
4 cups of pure water
1 cup of cashews
Directions
Blend cashews with water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker or a freezable container with a lid and freeze. Enjoy!
Other
Marinated Apples
Bergamot Apples
Nut Date Sandwiches
