ChocolateGreenChef Russell James | Raspberry Cake with Ginger Chocolate Mousse

chocheaven ChocolateGreenChef Russell James | Raspberry Cake with Ginger Chocolate Mousse

I’ve got a bit of a treat for you this week: Chocolate and Raspberry Cake with Ginger Chocolate Mousse. I’m sitting here snacking on the left-overs from that, feeling quite happy with myself as I plot and plan some big changes in my life over the next 12 months.

I’m sure I’m going to get some email about my choice of featured ingredient: Maple syrup; but I feel it’s important to look at ingredients that aren’t necessarily 100% raw sometimes, as they do offer a health benefit, and certainly have a lot to offer in terms of taste.

Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw)

Makes 4 cakes

For the Base:

1/4 Cup Oat Flour*

1/2 Cup Cashew Flour**

2 TB Cacao Powder

2 TB Maple Syrup

1/2 Tsp Vanilla Extract

3 TB Water

1 Tsp Lemon Juice

Pinch Salt

1 Small pack of Raspberries for the centre of the cake.

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GreenChef Russell James | Raw Organic Chocolate Torte

valentines chocolate torte 01 GreenChef Russell James | Raw Organic Chocolate Torte

“Another Amazing recipe by chef Russell James. This one is for true chocolate lovers, or someone you love who loves chocolate!" – Indulge

Chocolate Torte (raw)

Makes 1 9-inch Torte

For the Crust:

3 Cups Pecans

1 Cup Raisins, roughly chopped

1/2 Cup Rapadura (optional)

4 TB (60ml) Virgin Coconut Butter, liquidised

2 Tsp. (10ml) Vanilla Extract or 1/2 a Vanilla Pod

2 Tsp. Cinnamon

1/8 Tsp. Himalayan Salt

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GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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GreenChefs Vanessa Sherwood | Dark Chocolate Orange Tart

dark chocolate orange tart vanessa GreenChefs Vanessa Sherwood | Dark Chocolate Orange Tart

Dark Chocolate Orange Tart
with Clementine Sorbet (raw)

I attribute my sweet tooth to my dad. He always carried a bag of goodies around with him where ever he went. He was like Santa Clause with a sack of chocolate, candy and cookies instead of presents. On my weekend visits with him, we’d go to the grocery store and stock up on anything that I wanted, i.e. Junk Food! We’d also frequent this ‘mom and pop’ ice cream store that had the best chocolate orange ice cream that I’ve ever had in my entire life. So I thought I’d come up with a ‘goodie’ of my own combining those two flavors.

Bad habits die hard, but with this recipe, you can indulge until your hearts content knowing you’re doing something good for your body. How cool is that.

Makes 4 individual sized tarts

For the crust:

1/2 Cup Dry Almonds

1/2 Cup Shredded Coconut

1 tsp. Orange Zest

2 TB Raw Cocoa Powder

2 TB Maple Syrup (Agave Nectar can be substituted)

1 tsp. Coconut Oil

Pinch Salt

Sprinkle Cayenne

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GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

cherry cobbler vanessa01 GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

Cherry Cobbler
with Vanilla Custard Cream (raw)

Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.

You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.

For the Cobbler:

3-10 oz. Bags frozen cherries, thawed and drained

1/4 Cup Pitted Medjool Dates soaked for 10 min.

1 Teaspoon Lemon Juice

A Dash Cinnamon

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GreenChef Melissa Davison | Raw Sundae Tart

cocopie GreenChef Melissa Davison | Raw Sundae Tart

Sundae Tart
(by rawchef Melissa Davison)

For the Crust:

2 3/4 Cups Macadamias

1/4 Cup Pecans

3 TB CocoPura Virgin Coconut Oil

1/8 Tsp Salt

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GreenChef Chad Sarno | Cocao Marble Tart

chad choctart GreenChef Chad Sarno | Cocao Marble Tart

Cocao Marble Tart Raw (raw)

Wine Suggestion: **2002, Banyuls, Michel Chapoutier, Roussillon, France

This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.

SERVES 6-8

For the Crust::

2 Cups Pecans, raw

½ TB ‘*Cocopura’ Coconut Butter

¼ Cup Maple Sugar

½ Tsp Sea Salt

1 TB Cinnamon

½ TB Ancho Pepper Powder (or ¼ Tsp Cayenne)

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GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

chocolate walnut biscotti vanessa01 GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

Chocolate Walnut Biscotti (raw)

So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.

For the Biscotti:

1 Cup Fine Almond Flour

1 Tablespoon Avocado, peeled, pitted and chopped

1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura

1 Tablespoon Raw Cocoa Powder

1/8 Teaspoon Olive Oil

1 Tablespoon Salt

1/2 Cup Walnuts, Coarsely Chopped

1 Tablespoon Raw Cacao Nibs

2 Dried Pitted Prunes, Soaked until soft

2 Tablespoons Maple Syrup

1 Tablespoon Raw Cacao Butter, liquefied

1 Tablespoon Almond Milk

1 Teaspoon Vanilla Extract

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Dark Chocolate Coconut Crust Tart

choctart Dark Chocolate Coconut Crust Tart

This Chocolate Tart is super rich and creamy. It is very firm and solid and yet melts in your mouth. It’s hard to tell there is no Continue Reading / Additional Photos / Videos

Rich Chocolate Dream Cake

chocolate dream cake vegan Rich Chocolate Dream Cake

If your dreaming of a rich, dense, smooth and creamy chocolate raw vegan cake, this is the one to try. This is the type of cake you can only eat a few bites of at a time, because it is that rich, but yet it is still surprisingly healthy. It has a silky velvety chocolate filling that has the denseness of a cheesecake, but without the tang. Just pure chocolate heaven. If you like that sort of thing, this will be heaven on a plate for you.

As much of a chocolate lover as I am, I have to say it was actually a little too rich for me. Next time I will probably try to make it a little lighter and with slightly less chocolate in it. Well worth trying again though. The entire G Living staff love this one and have requested I make this one again as soon as possible.

Chocolate Dream Cake (raw)

For the Crust:

1 Cup Almonds

1/4 Cup Cocoa Powder (Cacao Powder)

2 TB Agave Nectar

1 Tsp. Virgin Coconut Butter

2 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt

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GreenChefs | Raw Sunday Dessert Tart

Raw Sunday Dessert Tart (raw, vegan)

Recipe by GreenChef Melissa Davison

Today in the G Living GreenChef Kitchen, Raw Food Chef, Melissa Davison makes us era Raw Sunday Tart. Melissa of the own of the Terra Bella Café in Redondo Beach California.

This is a healthy alternative recipe, which require no cooking and contains only raw organic natural ingredients.

Serves about 8 people

For the Crust:

2 3/4 Cup Macadamia Nuts

1/3 tsp Salt

1/4 Cup Pecans

3 TB Coconut Oil

Step 1 Place all your ingredients in a food processor

Step 2 Using the pulse button on the food processor, mix your ingredients, until it is a loose and crumbly. (do not of mix)

Step 3 Pour into a tart pan and spread with your hands

melissa davison greenchef tart 03 GreenChefs | Raw Sunday Dessert Tart

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