Friday, August 31, 2012

Raw Coconut Fudge

1/4 cup organic coconut oil
1/2 cup coconut butter
3/4 cup raw honey
1/2 cup raw cacao  powder
Dash of sea salt
1/2 tsp vanilla

Melt coconut oil in a pan over low heat, add coconut butter, honey, cacao powder, salt and vanilla. Mix thouroughly with a whisk until combined and smooth. Spoon fudge into candy or ice trays and place in the freezer for at least 15-30 minutes until solid. Remove fudge from trays. Repear process until you have used up all of your fudge (you may need to spray your molds with olive oil if the fudge does not pop out).

No-Bake Granola Bars

1/2 cup coconut sugar
1/2 cup honey
3/4 cup butter
1 tsp vanilla
4 cups rolled oats
1 cup chopped nuts
1 cup add-ins

1. Cook sugar, honey and butter in small pot over low to medium-low heat until slowly bubbly, stirring often. Leave on low heat for at least 10 minutes after boil.

2. In large bowl, mix oats, nuts and add-ins (except chocolate chips)

3. When liquid is finished on the stove, remove from heat and add vanilla.

4. Mix liquid into oat mixture (add chocolate chops after cooled, if desired.

5. Press into 9x13" buttered pan.

6. Refrigerate and cut into bars.

Raw Chocolate Fudge

Another recipe from

Super simple and YUMMY!

3 T cacao
2 tsp coconut oil
2 tsp honey

Put ingredients in bowl.

Mix together.

This is how much it makes - not much, but it will take care of your sweet tooth for sure :)

I told you it was super simple!!

Raw Brownies

This recipe is from I just found this website and I am loving it! Go over there and register and receive 11 Simple Raw Recipes. They are delicious!! These brownies really do taste like brownies - definately a keeper!!

1 cup pecans
1 cup dates
5 T raw cacao powder
4 T shredded unsweetened coconut
2 T honey
1/4 tsp sea salt

1. Place pecans in food processor and process until small and crumbly.

2. Add dates and process again until the mixture sticks together and dates are well processed.

3. Add remaining ingredients and process until mixture is a lovely dark brown (not too long or will get buttery).

4. Dump into 8x8" pan. Press firmly.

5. Refrigerate.

Thursday, August 30, 2012

Vanilla-Fudge Crispy Squares

1 cup raw cashew butter
1/2 cup raw coconut butter
1/4 cup brown rice syrup
1/2 tsp vanilla
1/2 cup brown rice crisps
1/4 cup goji berries

Process both butters and brown rice syrup in food processor until creamy. Pulse in last two ingredients lightly, just until mixed in. Scoop out the mixture into an ice cube tray and put in freezer.

For chocolate ones: add 1/8 cup of raw cacao powder to processor.

Wednesday, August 29, 2012

Honey Almond Granola

5 cups rolled oats
1 cup slivered almonds
1 tsp cinnamon
1/4 tsp salt
1 cup powdered milk

Mix together then add:
1 cup honey
3/4 cup oil
1 tsp vanilla

(You can melt these three ingredients together on the stovetop if honey is thick)

Mix all ingredients together and then spread on a greased jelly roll pan.

Bake at 300 for about 15 minutes or until lightly golden. Let cool and then break up. Add any other dried fruits as desired after it is cooled.

Tuesday, August 28, 2012

Veggie Dill Dip

1 cup mayo
1 cup sour cream
1 T dried parsley
1 T dried dill
1 tsp seasoned salt
1 T dried onion

Mix all together and refrigerate at least 30 minutes.

Monday, August 27, 2012

Cowboy Caviar

2 cans shoe peg corn, drained  OR 1 can white corn OR 2 cups frozen thawed white corn
1 can black eyed peas, drained
1 tomato, chopped
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
2 cloves garlic, crushed
2 avacados, chopped
2 tsp cumin
1/4 tsp pepper
3/4 tsp salt
1/4 cup red wine vinegar
1/4 cup olive or grape seed oil

Mix dressing ingredients and whisk until incorporated. Add all other ingredients. Chill.

(Recipe from

Sunday, August 26, 2012

Strawberry Vinaigrette

1/3 cup honey
1/3 cup white rice vinegar (unsweetened)
6-10 medium strawberries

Mix in blender until fruit is liquified.

This is a pretty tasty summer dressing!

Saturday, August 25, 2012


1/8 cup olive oil
1/4 cup white rice vinegar
1/3 cup honey
1/2 cup mayo
1 tsp salt
1 tsp pepper
2 bags of shredded cabbage (or 1/2 head shredded green cabbage, 1/2 head shredded red cabbage and 2 grated carrots)

Blend ingredients until smooth and creamy. Combine with cabbage and refrigerate for at least 30 minutes before serving.