Thursday, February 11th, 2010

Raw Vegan Recipe: Kristen’s Cacao Cookie Crumble

by Kristen in almonds, cashews, Kristen's Cacao Cookie Crumble, raw chocolate

EASY RAW VEGAN RECIPE TIME!
Here is a simple and satisfying little recipe that can be put together in minutes. Yum Yum! I hope you like it as much as I do. But, how could you not? It has raw chocolate in it. Many of you have let me know that you’ve been loving up my Cherry Chocolate Bomb Shake recipe, and I suspect you same peeps will like this raw vegan recipe, too!

I think it’s important to have an arsenal of EASY Raw Vegan recipes available that only use a handful of ingredients. It’s one of the keys for succeeding with this wonderful lifestyle. I’m going to be relying on them even more in the near future as my family grows. When my little bundle of joy arrives I will be more than grateful to have quick, healthy recipes for my family to thrive on and enjoy.

So, back to this fun recipe, Kristen’s Cacao Cookie Crumble. There are many ways to enjoy this delectable treat. I eat it plain, in a little cup (as pictured). My husband LOVES it all by itself, too. We also like to slice organic bananas and sprinkle it on top. Adding it on top of raw ice cream or mousse is awesome -> oh boy! My mom loves it by itself alongside a cup of organic decaf coffee. It’s versatile, as most Raw Vegan foods are, so it can be enjoyed as part of a breakfast, lunch, dessert, or snack! :)

I made a big batch a couple weeks ago and we just polished it off Tuesday night. I think we’re going to enjoy this as our dessert on Valentine’s Day… I better make some more!

Kristen’s Cacao Cookie Crumble
By Kristen Suzanne of KristensRaw.com
Yield approximately 10 servings

1 cup almonds
1 cup cashews
1/2 cup raw chocolate powder
1 vanilla bean, seeds only
1 teaspoon chocolate extract
pinch Himalayan crystal salt
14 medjool dates, pitted and chopped

Using a food processor, fitted with the “S” blade, process the nuts until they are a coarse ground consistency. Add the chocolate powder, vanilla bean, chocolate extract, and salt, and pulse briefly to mix. Add the chopped dates and process until thoroughly combined like a chunky crumble. Note: The longer you process it, the more oils get released from the nuts making it stick together more.

Holiday Chia Pudding Recipe: Raw, Vegan & AWESOME!

by Kristen in cashews, chia, chia seeds, coconut, dates, Kristen Suzanne, Kristen's Raw, lucuma

I made a new chia pudding recipe that I was going to feature later in the year. But, holy sh*t! It’s so good, that I’m posting about it now… while I’m eating giant spoonful after spoonful. The texture is especially fun because of the shredded coconut, and even though the flavors are for the holidays (my inspiration when creating it), CLEARLY, you can make and enjoy this any time of the year… like NOW!

{Update: I just added the photo to this post January 11, 2010. And, I thought I’d let you know that many people have made this recipe since I posted it. The verdict? They all LOVE it!}

Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). Then, enjoy.

Personally, I especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there – cold or not! It’s all good!

*If you don’t have lucuma, then you can make this recipe without it… still delicious. That being said, I love having a jar of lucuma in my pantry for various recipes, so I recommend getting some.

For those of you new to chia seeds… you can read more about them here.

Raw Vegan Recipe: Pillowy Vanilla Cashew Milk

by Kristen in cashews, chia, easy raw vegan recipe, Kristen Suzanne, Kristen's Raw, lucuma, raw vegan milk

This is the perfect comfort beverage for those times you want something sweet and satiating, and to prevent you from gorging on something not-so-good for you. It’s easy to make, Raw, vegan, nutritious, and delicious. I use the word “pillowy” in the title because every sip is soft, smooth, and comfy… just like the perfect pillow.

Pillowy Vanilla Cashew Milk
By Kristen Suzanne of KristensRaw.com
Yield 2 cups

1/2 cup raw cashews, soaked 1 hour, drained, and rinsed
1 – 1 1/4 cups water
2 soft medjool dates, pitted
2 teaspoons chia seeds
1 teaspoon lucuma powder
1/4 teaspoon vanilla extract

Blend everything together until wonderfully smooth and creamy. Enjoy!

PS… I’ve been trying some new hair products and OMG – Love them!!! My hair is so super duper soft and shiny! I’ll report the details to you soon…