GreenChef Vanessa Sherwood | Blackforest Chocolate Cheesecake

choccheesecake GreenChef Vanessa Sherwood | Blackforest Chocolate Cheesecake

This decadent Blackforest Chocolate Cheesecake by Chef Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green & Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

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Fresh Fruit Tart with Chocolate Brownie Crust

chocolate fruit tart indulge 01 Fresh Fruit Tart with Chocolate Brownie Crust

Fresh Fruit Tart with Chocolate Brownie Crust (raw)

This dessert is so light and refreshing but not easily forgotten. You can make it all year round and just change out the in season fruit for the topping. Great for summer parties or dinners.

Makes 4 small tarts

For the Chocolate Brownie Crust:

2 Cups Raw Almonds

2 TB Agave Syrup

2 TB Maple Syrup

1/2 of One Fresh Vanilla Bean

1 TB Coconut Butter

1/4 Cup Cacao Powder

Pinch of Sea Salt

Crust Instructions

Chocolate Brownie Crust In a food processor, process the almonds until they become a fine meal. Then add the rest of the ingredients and process again until a ball forms. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather moist and sticky at this stage, so the easiest way to press it into the tart pans is to place plastic wrap over it and press down on top of the plastic wrap until firmly pressed and shaped into the tart pan. Leave the wrap on them and place them in your freezer while preparing the creme filling.

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GreenChef Omid | Chocolate Mousse with Semi Frozen Raspberries

chocolate mousse 02 GreenChef Omid | Chocolate Mousse with Semi Frozen Raspberries Recipe by G Living Member Omid

Smooth and creamy raw chocolate mousse served with semi-frozen raspberries is a perfect combination of raw chocolate and fresh, healthy raspberries and a perfect ending to any meal, or even when lounging around and looking for something refreshing but yet naughty.

Serves about 2

For the Mousse:

 

8 Tbsp raw cocoa powder

8 Tbsp raw honey

2 Tsp raw coconut oil

6 Strawberries

6 Blackberries

Pinch of freshly grounded nutmeg

Pinch of pink sea salt

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Dark Chocolate Mousse Recipe

chocmous Dark Chocolate Mousse Recipe

Dark, Rich, Light and Creamy Chocolate on a spoon! This is so delicious! Just don’t tell anyone there is avocado in this dish. I was having cravings for something cold and light and chocolaty. I never liked the idea of using avocado with anything with chocolate in it. Just too often the very subtle flavor and texture of the avocado comes through. However, this one afternoon it was all I had to work with as a base, so I decided to go ahead and try to work with it to make it indistinguishable. The first bite or two didn’t convince me, but after chilling it, I completely forgot what was in it and could only taste the chocolate and dash of cinnamon. I think people would have a hard time guessing what is in this mousse.

This mousse is so easy to make, and so quick. Even if you don’t have any cashew milk ready to go, you can make the quick instant cashew milk and then just add the rest of the ingredients to it. Or you can skip it and replace it with just pure water. Make sure the cashew milk is well strained though. We want this completely smooth. If you’re not convinced enough to use the avocado, you can replace it with young coconut meat if you have it. This is a no-cook recipe, but it’s not exactly ‘raw’. The chocolate I prefer to use is Green & Blacks. You can also use one of the new raw chocolate bars coming onto the market like Ultimate Foods Raw Chocolate. The maple syrup, cashews, and vanilla extract though, that’s your call.
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GreenChef Omid | French Vanilla & Organic Honey Ice Cream

organic honey ice cream GreenChef Omid | French Vanilla & Organic Honey Ice Cream Recipe by G Living Member Omid

French Vanilla & Organic Honey Ice Cream (raw)

This is a raw vegan version of the classic French Vanilla ice cream but without any dairy products. It has a smooth creamy texture, nutty flavor and a not too sweet melt-in-the-mouth taste. It is sure to please anyone’s taste buds. Try it and you will never miss the dairy-containing French Vanilla ice cream again.

Serves about 4

For the Ice Cream:

 

200 g raw cashews

1 ½ cups of pure water

1 Tbsp coconut oil

2 Tbsp raw organic honey

1 banana peeled

½ cup blueberries (optional)

3 cardamoms, slightly crushed

1 Tsp pure vanilla extract

6 Tbsp Organic Honey (for garnish)

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Kent Mango Cream Tart

kent mango cream tar 02 Kent Mango Cream Tart

For the Crust Process the Almonds and the Dried Coconut and Salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom of 4 4” tart pans with removable bottoms. Place these in the freezer to set while you work on making the creme filling to go inside it.

Serves 2

For the Crust:

2 Cups Almonds

1/2 Cup Dried Coconut

1 TB Coconut Butter

2 tsp Lime Zest

1/4 Cup Agave or Maple

1 tsp. Vanilla Extract

1/2 tsp. Salt

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GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

rawjudita kalechips 03 GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

Magical Garlic Onion and Cayenne Kale Chips (raw)

If you haven’t experienced the magic of kale chips you don’t know what you’re missing. Simple to make and better than any bag of crisps from the supermarket, this is an easy way to satisfy your salty cravings with the added benefit of protein and minerals. I got this recipe from my friend and fellow chef Kirsten Gum. Beware, it’s addicting!

Serves 3

For the Kale Chips:

2 TB Olive Oil

2 TB Nama Shoyu or Tamari

Generous Amounts of Garlic Powder

Generous Amounts of Onion Powder

Light Sprinkle of Cayenne Powder

rawjudita kalechips 01 GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

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GreenChef Omid | Chocolate Pistachio Kiss

chocolate pistachio kiss recipe omid 01 GreenChef Omid | Chocolate Pistachio Kiss

Photographer: Omid

Chocolate Pistachio Kiss (raw)

Creamy, delicious, irresistible and wickedly rich chocolate dessert. It is prepared with totally raw and natural cocoa powder and pistachios. Be good before trying this treate!

Serves about 2 people

For the Chocolate Pistachio Kiss:

1 cup raw cocoa powder

1/2 cup dried pistachios, soaked

2 Tbsp coconut oil

3 Tbsp raw coconut flakes

2 Tsp cocoa butter

Honey (according to your sweet tooth)

1/2 orange, segmented

A pinch of pink Himalayan pink sea salt

chocolate pistachio kiss recipe omid 02 GreenChef Omid | Chocolate Pistachio Kiss

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GreenChef Khatija Dadabhoy | Chocolate Chip Pecan Cookies

greenchefs chocolate chip vegan cookies GreenChef Khatija Dadabhoy | Chocolate Chip Pecan Cookies

Chewy Chocolate Chip Pecan Cookies
(by Khatija Dadabhoy of Ghalia Organic Deserts)

On this episode of G Living GreenChefs, Boise Thomas helps out GreenChef Khatija Dadabhoy make vegan chocolate chip cookies. Life doesn’t get any better than this. Right.

For the Cookies:

2 ¼ Cups Whole wheat pastry Flour or Spelt

1/2 Tsp. Baking soda, aluminum-free

1/2 Tsp. Salt

½ Cup Earth Balance, melted and cooled

3/4 Cup Brown Sugar

1/3 Cup Sugar

1/3 Cup Silken Tofu, blended

2 Tsp. Vanilla

1 ½ Cup Pecans, chopped

1 Cup Chocolate Chips, semisweet

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Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

matthew kenny recipe cacao crepes and sweet mint custard Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

Cacao Crêpes and Sweet Mint Custard with black cacao sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.

Serves 4–6 People

For the Crêpes:

 

1 quart flax meal

1 quart apples, peeled, cored, and chopped

2 cups chopped coconut meat

2 cups cocoa powder

1/4 cup fresh lemon juice

2 quarts water

2 tablespoons maple syrup

1/4 cup raw agave

2 1/4 teaspoons salt

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Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

matthew kenny recipe frozen chocolate pudding Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

Frozen Chocolate Pudding with cinnamon-glazed plums, chocolate basil wafers, and vanilla bean–plum syrup (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

I dare anyone not to like chocolate and plums. Is that even possible? It seems that everyone loves chocolate these days. I like to combine it with seasonal fruits, particularly stone fruits, which provide a good balance with their tartness and also a slightly nontraditional pairing.

Serves 4 to 6 people

For the Pudding:

 

2 cups cashews, soaked 1–2 hours

2 cups coconut meat

1 cup water

1 1/4 cups raw agave

1 cup coconut oil

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 1/4 cups cacao powder

2 tablespoons raw carob powder

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GreenChefs | Chocolate Chestnut Blackbottom Pie

chocolate chestnut blackbottom pie GreenChefs | Chocolate Chestnut Blackbottom Pie

Chocolate Chestnut Blackbottom Pie (vegan)
Recipe by Veganlicious

I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.

Serves 4 people

For the Ingredients:

 

350 grams (12.3 oz) sweetened chestnut puree

100 grams (3.5 oz) pure chocolate (dark chocolate bar)

12 vegan chocolate waffer cookies or vegan Oreos

2 Tbs. vegan margarine

2 Tbs. coconut oil (optional)

Vegetarian whipped cream (e.g. Soyatoo! Soy Whip) and chocolate leaves as garnish

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