White & Dark Peppermint Chocolate Bark

Ingredients

Dark Chocolate Layer

1 cup cacao powder ½ cup melted cacao butter ¼ cup raw agave (or favorite sweetener) ½ tsp Himalayan pink salt 2 tsp vanilla powder 10 drops peppermint oil (or to taste)

White Chocolate Layer

½ cup cacao butter ¼ cup agave (or favorite sweetener) ½ cup cashews, soaked 4 hours 2 tsp vanilla powder 1/8 tsp Himalayan pink salt

Topping

1 cup goji berries, chopped 1 cup pumpkin seeds, chopped

Preparing Dark Chocolate Layer

Grate cacao butter and melt in dehydrator or over a warm water bath until liquid.  Add melted cacao butter, agave, salt and vanilla to blender and combine until smooth and creamy.Line a 9×9 glass baking dish with non stick paper and pour the chocolate to make a smooth thin layer. Place in refrigerator to harden. This is your first layer. While dark chocolate is hardening prepare white chocolate layer.

Preparing White Chocolate Layer

Grate cacao butter and melt in dehydrator or over a warm water bath until liquid.  Add melted cacao butter, agave, cashews, vanilla, salt and peppermint oil to blender and combine until smooth and creamy. When the dark chocolate is firm, spread the white chocolate in an even layer over top of dark chocolate. Add toppings and press into the white chocolate layer lightly. Put in refrigerator until firm.  When hard simply remove from dish and paper, cut or break into pieces.  Store in refrigerator for several weeks or freezer for months.

Recipe courtesy of Chef Tina Jo

Cookies and Cream ChocolateCookiesMakes ¾ cup¾ cup walnuts (ideally activated)6 medjool dates, pitted2 tablespoons cacao½ teaspoon vanilla2 pinches of coarse sea salt Pulse the walnuts in a food processor till nice and crumbly Add everything else and keep blitzing till you get a nice dough Roll the dough into small balls Line an 8 inch square baking tin with baking paper Scatter the little balls in the tinCreamMakes 1 ½ cups

¾ cup cacao butter (melted)½ cup macadamia nut butter¼ cup coconut oil1 tablespoon pure vanilla extract (try to find a natural one with no extra added alcohol – you can use vanilla paste – but you will get flecks through the chocolate)3 good pinches of coarse sea salt15 drops of liquid stevia (you can use ¼ cup maple syrup, but this will make the chocolate look more caramel coloured)

Blend everything in a high speed blender till smooth. Perhaps start with 10 drops of stevia and add more if you like it sweeter. Some brands are stronger than others

Pour over the cookie balls in the baking tin Freeze for half an hour to set Break up into chunks and serve Yes I did have a piece for breakfast. And what?

Raw Dark Chocolate Avocado FudgeBy tonya@nomeatnom.com, December 23, 2012

Ingredients: Chocolate chips (100% unsweetened cacao)  - 10 oz., melted

Avocados  - 2, peeled and pitted

Vanilla extract (pure)  - 1 tsp.

Peppermint extract (pure)  - 1 tsp. (optional—we used it because I’m completely

obsessed with all things mint chocolate)

dates  - 15, pitted and soaked (add more if you have a big sweet tooth…keep in mind

that I like extra dark chocolate!)

Instructions:Combine all of the ingredients in a high-power blender (I <3 my Vitamix!) or food

processor. Process until smooth.

Feel free to experiment, and fold in your own favorite ingredients — chopped nuts,

cacao nibs, you name it!

Spread the mixture evenly in a medium-sized loaf pan. Freeze for about an hour.

Remove the pan from the freezer. Cut into thick, fudgey cubes of goodness!

Nom away!!

OH, and be sure to refrigerate any leftovers…if you have any, that is. ;)

Raw Brownies with Chocolate Icing of Pure Amazingness

Adapted from here. Makes 12.

1 cup (110g) walnuts 1 cup (150g) medjool dates, pitted 1/3 cup (30g) cocoa powder (raw, if that’s how you roll) 1 avocado 40ml raw leatherwood honey or agave nectar 30ml cocoa powder 2 tsp vanilla extract dash salt dash cinnamon

1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil”. Pat this into an 20cm x 20cm (8inch x 8inch) pan. (I actually just patted it out into a square of about the thickness I wanted in a much bigger tin. S’all good. The mixture ain’t going nowhere!)

2. With a blender or handmixer (I actually used the food processor again, which explains why there were tiny flecks of avocado in my icing at the end…), blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth.

3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard. I think mine lasted about 4 days in the freezer? And they were just as swoon-worthy on the last day as they were on the first.

4. I want more.