Homemade Almond Joy

I'm the huge fan of anything coconut and chocolate of course. But lets face it, store bought candy isn't exactly the healthiest. I don't mind sweets, what I do mind is all the processed chemicals, preservatives, coloring, etc that go into these things. Stop putting crap that you can no pronounce into your body on a daily basis. Here is a yummy clean and super simple version of almond joys. You won't be able to stop eating them.

(sorry for the picture quality, this is a little old and back when I was really terrible at taking pics haha)

Coconut filling:

-1/2 cup finely shredded fresh coconut or dried flakes (stay away from the sugared kind!)

-1/4 cup coconut flour

-2-3 tbsp coconut oil

-Hint of vanilla

optional 1tbsp sweetener such as agave

Mix very well and separate into mounds (I find using a spoon to create them was easiest as this step can be a little tricky) and place into the freezer for about 30min. The coconut oil will harden and keep everything intact and ready for dipping into chocolate sauce.

Chocolate:

-3-4 tbsp coconut oil

-5 tbsp raw cacao powder

-2 tbsp sweetener of choice such as agave

You may have to dip your coconut mounds a couple times in order for them to be fully covered in chocolate sauce. To make this easier, after each dip, place them inside the the freezer 5-10min so the chocolate sauce hardens and it can take on another layer more easily.

Enjoy.

And please remember to credit me if you do this. @chilali13

Raw Vegan Brownie Cheesecake Bites

This is probably one of my favorite recipes I wiped up. Cheesecake (yes there is an E missing in the picture, no actual cheeseeeeeee :p) and Brownies are both amazing, duh. This is a simple vegan and raw version

Brownie base and top.

Mix :

-5 chopped dates 

-raw cacao 

-1 tsp agave

-1tsp coconut oil 

-2 tbsp your choice of nuts crushed and blended 

Mix very well until dough like consistency and place half flat on a foil plate (something you can peel away easily) then place in freezer. Keep the other half out for now and set aside.

Cheesecake filling

-1 cup cashews soaked in water overnight then drained 

-a few tbsp almond milk 

-1 tsp agave 

-1-2 tbsp coconut oil 

-a sprinkle of lemon juice 

-a few drops vanilla extract 

Pour on top of brownie piece and freeze for 1 hour or until firm. Then flatten the rest of the brownie mix and place on top of cheesecake mix and press down firmly, freeze another half an hour.

Keep in freezer until ready to eat, let defrost 5-10min before serving.

Want the chocolate sauce on top? Mix 1tsp coconut oil, 1tsp agave, 1tsp raw cacao and drizzle on top.

Please tag @chilali13 on instagram if you recreate this as it is my own personal creation.

Raw Vegan Lava Cake

Lava Cake... and it's vegan? AND no baking? Yessssss it's possible.

This was a recipe I posted on my instagram a while back and unintentionally removed so I am reposting it here on my blog. I hope you all enjoy! This makes 2 cupcake sized, so if you want to make more just double, triple, etc the recipe. Warming: It's very decadent and heavy, I ate the 1 I made spread out in a couple days.

Base: 

-5 chopped dates

-Small handful of nuts of your choice (I used a mix of Almonds and pecans) chop them up using a blender so they are super fine. 

-2 tbsp raw cacao powder 

-1 tbsp soft coconut oil 

Mix in a bowl very well until you have a dough like consistency.

Use a cupcake tin to shape the dough and place in the freezer for 15min. But make sure to have some left over as you will use it to later cover it (like you would a pie)

In the meantime take 

-1 tbsp coconut oil  

-2 tbsp raw cacao 

-2 tbsp agave and mix well.

Place the liquid chocolate inside the two hallow shaped cupcake. With some left over "cake batter" divide into two balls and press flat down. Cover the cupcake mold filled with chocolate sauce just like you would cover a pie, and flip upside down. Ready to eat!

If you want to save for later and refrigerate it, the liquid chocolate sauce inside will harden and become like fudge.

Please credit me if you do this as it is my own personal little invention. Thanks loves!

Handmade pumpkin spice ice cream

Just in time for thanksgiving! Enjoy some home made and hand made ice cream with the festive pumpkin flavor. Topped with chocolate raw vegan cookie dough bites and chocolate sauce.

You won't be able to eat it all so this recipe is for you to share with someone else. So if you want to make it for yourself, cut the ice cream ingredients in half.

 For the ice cream:

• 1 can coconut milk (do not use the light kind or this won't work!)

• You can use fresh or canned pumpkin (I used fresh sweet pumpkin and baked it for about 45min, then puréed in the blender) use about 1/3 a cup or a little more if you like.

• Pinch or more to your liking of nutmeg, cinnamon, ginger, and vanilla.

Blend all the ingredients and place in a large bowl (small enough to fit in the freezer tough) 

Now this is def something to do while cooking other stuff or when your home doing other things because you need to place the mixture in the freezer and use a wisk to mix it all every half an hour for about 3-4 hours depending how strong your freezer is. Wisk for about a minute or so each time. Each time you take it out to wisk it will start becoming thicker and thicker until finally it is ice cream consistency. Too little time and not enough wisking will result in runny ice cream, no bueno!

Chocolate cookie dough bites:

• Dates! Yes dates! About 9

• Raw cacao powder (few tbsp)

• A couple tbsp coconut oil

• You can add some crushed nuts but that's totally optional

Mash the dates very very well until you get a paste like consistency and blend with the other ingredients. Freeze for about 20min for the coconut oil to harden.

Chocolate sauce:

• About 2 tbsp coconut oil

• 3-4 tbsp raw cacao powder

• 1-2 tbsp agave, more or less depending how sweet you want it.

Enjoy! :)

Homemade snickers

What's a raw vegan to do when she wants some junk candy? Make it herself of course. 

I was pleasantly surprised by these, the taste was so spot on. Compared to a real snickers, I would say 8/10 there which isn't bad considering it's relatively healthy with the ingredients used. If you recreate these and post on IG, PLEASE credit me as this is my own experimentation in the kitchen.

Nougat base:

• date paste (mash a few dates really really well)

• a couple tbsp maca powder

Mix very well in your hands, kind of like kneading bread with flour. Should end with a thick dough like consistency. Create a block with it.

Caramel:

• date paste again

• a tbsp agave

• sprinkle of sea salt

Place over the nougat base and sprinkle some nuts over, you can also put the nuts I between the layers which is what I did.

Dip into chocolate

Chocolate:

• a couple tbsp coconut oil

• a couple tbsp agave 

• a few tbsp raw cacao powder

(Notice I don't give exact amounts, due partially bc I never measure and also due to you should just add more or less to your liking)

Dip into chocolate and place on a cookie sheet in the freezer for 5 minutes, dip a couple more times for a thicker chocolate shell and freeze a few minutes each time. Coconut oil hardens very fast when cold.

ALL DONE!

Enjoy lovelies xx

Perfectly Pink Parfait

This is a super fast and delicious breakfast anyone can make! And if you're on the go, keeping it in a mason jar is a great solution.

I created an almost step by step group picture so you can see exactly what's in this pretty pink jar.

Layer by layer:

•Vegan coconut yogurt

•Granola with dried fruit and almonds

•A mix of raspberries and blackberries

•Raspberries blended with the coconut yogurt

•Rice puffs

•More berries

•More granola with fruit and almonds 

•More of the raspberry blended yogurt

•Even more berries

•Raw vegan chocolate sauce (coconut oil, raw cacao powder, and agave)

•Sprinkled with organic coconut shaves.

Raw vegan pumpkin spice "cheesecake"

Fall is my favorite season hands down. The layered fashions and seasonal food are upon us. It's officially chilly in New York and that means pumpkin flavored everything, everywhere!

As I follow a mostly raw vegan diet, I created some delicious pumpkin flavored cheesecake cupcakes with chocolate sauce. They are nearly raw, as I did bake the pumpkin beforehand to get it nice and soft, ready to use. Slice up your sugar pumpkin and bake on medium heat for about an hour or until tender before continuing with the recipe.

For the base:

• 8-10 dates, chopped and smashed up

• a few tbsp your choice of nuts finely crushed, I used pecans for this one

• pinch of cinnamon, nutmeg, ginger, and sea  salt.

"Cheesecake" filling:

• 1/2 cup cashews, soaked in water overnight and then drained

• 1/3 -1/2 cup of the baked pumpkin 

• 4 tbsp coconut oil

• a few tbsp agave, use more or less to your liking of sweetness level

• pinch of nutmeg and cinnamon

Chocolate sauce:

• 2 tbsp coconut oil

• 3 tbsp raw cacao powder

• 2 tbsp agave

Take your base ingredients and mix well, should be a dough like texture. Place on the bottom of your pan or in my case: cupcake tins.

In a blender, purée well all the cheesecake ingredients until super smooth and pour over base. Leave in the fridge for about an hour or freezer half an hour. That's it! Ready to eat! Placing them in a cool place allows the coconut oil to harden and while blended with the other ingredients it creates a cheesecake like consistency. Pour your chocolate sauce when you're ready to serve!

Makes about 7 cupcakes or a small cake. 

Hope you enjoy! If you recreate this and post on instagram, please @ and # me!