Chocolate, Chocolate, Chocolate. Yes I know I am repeating myself. When I see the words handcrafted pure chocolate bars, my mind just goes into this loop, like a scratched 45 (i am that old). I get stuck on the idea of that chocolate entering my mouth, melting slowly and sending me straight to… well I would say heaven but I am agnostic, so how about straight to a monkie moshpit.
Posted here on this page, is pure magic, chocolate magic. Yes, not one but two videos (second video after the jump) about the beloved Mast Brothers of Brooklyn New York. They own a little shop were they make some of the best chocolate on the planet. Pure, chocolate, from scratch, from the raw bean. The second video shows the actual process. Amazing. Enjoy….
The life of a mariner is one given over to wanderlust—the quest for adventure, crossing unseen horizons to secure precious goods—only to bring them back to their home port. This same love of adventure and curiosity defines the brotherhood of Rick and Michael Mast. They share a fiercely independent spirit, leaping into the unknown and trusting that they’ll find the answer through endurance and dedication to their craft.Continue Reading / See Additional Photos
Fresh mint makes the best desserts! I admit, I’m not much of a gardener, but I do have an outdoor summer herb garden which includes peppermint, spearmint, and chocolate mint. It not only tastes delicious, it’s a cooling digestive aid! I love to make full use of my mint during the warm weather, and and what goes better with mint than chocolate, come on, really. Everyone is with me on this one right?
This tart incorporates a chocolate nut crust with a silky, green mint cream filling. I like the combination of fresh mint leaves and mint essential oil, but feel free to use more of only one or the other. Still want to enjoy the tart but don’t have access to fresh mint leaves? Use the essential oil and a dash of spirulina for a soft green color.
I love to enjoy this dessert with guests on a hot, sunny afternoon, along with cold mint tea.
Organic Chocolate Mousse Cake with Raspberry Sauce (raw)
This is one of those staples, every espiring raw foody should learn to make. It just has that perfect balance of a rich deep chocolate taste and the creamy smoothness of the mousse. In this recipe, I make a raspberry sauce, but it’s not required. You could change up the recipe with differnent types of sauces.
I wasn’t really planning on making anything decadent and chocolatey last Easter; it just sorta happened! (Guess some things CAN’T be helped!) I was lingering in bed that morning, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along the same lines a couple of Easters ago. (So much for being original! lol)
The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR’s Ca~Raw~Mella Bars. Superbly festive and yummy!
Makes 6 tarts
For the Chocolate Brownie Crust:
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt
Crust Instructions: Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly. Continue Reading / See Additional Photos
These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.
You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.
I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. Continue Reading / See Additional Photos
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!
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.
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. Continue Reading / See Additional Photos