Friday, August 9th, 2013

Recipe Gluten Free Paleo: Sticky Chocolate Coconut Squares

We plan on homeschooling Kamea so we’re starting to get involved with local homeschooling groups. Greg went to our first meeting recently, and I sent these Sticky Chocolate Coconut Squares with him to share with the group. I don’t normally use as much sweetener as I used in these, when I make desserts like this for home, but since I didn’t know the group, I thought I’d bump up the sweetness a bit. ;)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

They took me 5 minutes to make. Gotta love that about raw foods!

Read More »

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Friday, August 19th, 2011

Chocolate Almond ANYTIME Pudding – Raw Vegan Recipe Two Ways

by Kristen Suzanne in raw chocolate

I’ve been eating a lot of raw vegan chocolate pudding lately. What can I say though… it’s awesome, super easy to make, choc-full of nutrients(!), and can be eaten ANYTIME of the day. Yes, you heard that right… ANYTIME of the day. Why not? With uber healthy ingredients like fresh raw almond milk and almond butter, avocado, and raw chocolate (plus protein powder if you make variation #2 below), it’s a stellar addition to your day. In fact, I’ve had it for breakfast before training at the gym to keep me fueled (see the variation recipe below with extra protein added), I’ve had it as a snack, and I’ve had it for dessert. Love love love it!

Chocolate Almond ANYTIME Pudding

Yield 4 servings

Recipe by Kristen Suzanne of

Place your pitted dates in a bowl and add enough filtered water to reach the top of the dates. Let them soak like this for up to an hour. Strain off the water and put the dates in to your blender. Add the remaining ingredients to your blender and blend until creamy and smooth. Store leftovers in an airtight, glass container in your refrigerator for up to three days. This recipe also freezes wonderfully!

* If you don’t have this on hand, you could use any raw (or non-raw) plant-based milk.

** I also love having this pudding with sliced banana added on top. Soooo good!

Variation #2: Chocolate Almond ANYTIME Pudding (with protein!)

Yield 4 servings

Recipe by Kristen Suzanne of

Place your pitted dates in a bowl and add enough filtered water to reach the top of the dates. Let them soak like this for up to an hour. Strain off the water and put the dates in to your blender. Add the remaining ingredients to your blender and blend until creamy and smooth. Store leftovers in an airtight, glass container in your refrigerator for up to three days. This recipe also freezes wonderfully!

*I make mine with Sun Warrior’s chocolate protein powder, but I suspect it’s also awesome with Vega’s Choc-A-Lot Shake & Go!

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Thursday, January 13th, 2011

Review: Rawtella – Two Thumbs Up!

by Kristen Suzanne in raw chocolate, review

I frequently get asked to review products on my blog and I’m happy to do so. It gives me the opportunity to share my thoughts on new products – good or bad.

Well, the makers of Rawtella contacted me about reviewing their product, Rawtella. It arrived Wednesday and I thought, “Oh ok, I’ll have some tonight and add it to my food journal I’m planning on posting later in the week.” (By the way, did you see that on the top of my blog I now have a tab for “food journal” – I get asked many times for samples of what I eat so now you have one place to access many of my food journals. I haven’t updated it to include everything, but I’m working on it.)

Anyway. I sampled the Rawtella and OMG – yum! I knew I had to do more than talk about it in my food journal. This delicious treat deserved its own post. Rawtella is a jar of a chocolate spread made from 3 ingredients: Organic raw, soaked, and dehydrated hazelnuts, organic raw cacao nibs, and raw coconut sugar. It’s mostly organic and will be all organic soon. They’re waiting for the coconut sugar to go through the final steps of becoming certified organic.

Rawtella is 100% Raw – yeehaw! Friends, when raw is this good, it’s impossible not to be happy and satisfied eating raw vegan. Rawtella can be enjoyed by itself on a spoon, used on ice cream, in smoothies and nut milks, spread on fruit or crepes, and more.

I had a gigantic spoonful of it – it was creamy, dreamy, decadent, sweet, rich, satisfying, luscious, and I wanted to eat the whole damn jar. Now, you might be wondering if this chocolate stuff is like the popular Nutella that is on the market. Honestly, I don’t know because I’ve never tried that.

I enthusiastically give this product two thumbs up. I will be stocking up on it. Try it and come back to let me know if you agree! Available at

Let me add…. this is a GREAT gift. It’s perfect for your postal carrier, your hair dresser, your BFF, your mom, your skeptical-steak-chomping-pill-popping-dad (oh wait, that’s my dad). You know anyone who could use a little chocolate love in his or her life? Give them a jar of Rawtella. It’s perfect!

UPDATE! Ooh – Yippee! The generous folks at Rawtella are offering a 25% off coupon code “if you like the rawtella fan page!” They said, once you “like it” it will reveal the coupon code. Score!!!

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Sunday, March 21st, 2010

High Raw Food Intake – Pregnancy Food Journal – Sunday

My husband and I are enjoying a day of High Raw food day. All organic. And, that’s me having fun in my third trimester – YAY! I am so happy being pregnant! (OH! On Monday I’m having another AWESOME GIVEAWAY so come on back tomorrow!!!)

1 large banana – I had mine fresh peeled, and my husband had his warmed in the dehydrator as semi-dehydrated slices

Teeccino with Raw Vegan Nutmilk – I am writing a post on getting over caffeine addictions this week, so stay tuned for that. For my Raw Vegan Nutmilk, I made a 1-Minute Nut Milk with 1 hefty tablespoon of Rejuvenative’s Pecan Pie Butter (so extra yummy!) blended with a cup of water. It’s aromatic, a hint of spice, a touch of sweet, and super delish!

1/2 cup fresh pineapple – I had mine fresh, and my husband had his warmed in the dehydrator as semi-dehydrated. He loves it like that.

Hearty Buckwheat Biscuits – This recipe will be in my next email newsletter, which goes out on Tuesday. I had one of these today and my husband had two. They’re so good! I already need to make another batch!

Plant Blood – I made 2 quarts of organic green juice using my Hurom (love this juicer!). We each had about 2 cups and I’m saving the rest for later in the day. It had 1 bunch of celery, 1 bunch curly purple kale, 1 bunch cilantro, 2 large cucumbers, 2 large carrots, 1/2 inch knob of ginger, 1/2 pineapple, 1/2 cup water)

Protein Shakes – My husband will have one of his Protein Grenades and I will simply have a shake mix of Sun Warrior Brown Rice protein powder, Hemp protein powder, cinnamon, and water.

Huge Protein Salads – Giving my little monkey some extra protein now that we’re in the third trimester. This salad has an awesome raw vegan dressing, cucumbers, red bell peppers, spinach, broccoli sprouts, raisins, and tofu.

Plant Blood – Leftover from earlier in the day.

Sauerkraut – This homemade kraut is sooooo good! I could eat a cup at a time. Yum! I’m enjoying this batch on top of another Hearty Buckwheat Biscuit. (Learn how I make my organic, unpasteurized sauerkraut here.)

Strawberries with Sweet Frosting Dip – The Sweet Frosting Dip recipe will be in my next book, due out in the next couple of months (hopefully before I give birth to my baby). Stay tuned!

Raw Vegan Truffles – My good friends, Dolly and Anthony (you might know him as Raw Model), are making Raw truffles that they sell (Blackbird Naturals is the name of the company) and they happen to live nearby! I bumped into them at the market over the weekend where they blessed me with FREE CHOCOLATE. And, um… about 2 hours later I went to Oakville Market where they sell them and I bought a package. I’m having them for dessert tonight!

Protein Shake – I’m undecided, but if I find myself hungry or needing more protein later tonight, I’ll shake up another protein shake. Perhaps I’ll have another banana, too!

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Friday, March 5th, 2010

Review: Love Street Living Foods Chocolate

by Kristen Suzanne in raw chocolate

Mmmm…. raw vegan chocolate! I’m hard pressed to find many people that don’t love chocolate. I’m not sure my world would function without chocolate (raw, vegan, and organic PLEASE!). I don’t consume it daily, but sometimes I wish I could. I love it!

Imagine my delight when Love Street Living Foods sent me samples of their chocolate. Score! Even though I usually keep a stash of raw vegan organic chocolates in my freezer (they’re so easy and fun to make), there are times I run out (oops), and I don’t get to make them right away. For times like these, it’s great to have a source for getting them. Love Street Living Foods gourmet chocolate bars are made fresh upon order according to their website.

The first bar I tried was Chocolate Goji Berry Bar. Before I get into my “tasting” part of the review, I want to mention something. I was under the impression that these were all raw chocolates. On the back of this particular bar, the package reads, “Our hand-crafted chocolate bars are not heated over 108 degrees, keeping all life-giving nutrients, enzymes, vitamins, and minerals intact and available for nutrition…” So, I was surprised when I saw that the second ingredient listed was organic pure maple sugar. I know that maple syrup is not raw, but with the description they gave above, I thought… “Hhmmm… is there something I don’t know?” I wrote them and asked for clarification. Here was their response, “About the Chocolate Goji Berry Bar, the information applies to how the bar is prepared. The particular ingredient is not raw as it shows on the ingredient list.” What they mean by the latter statement is that the word raw is used before the other ingredients, indicating they’re raw, but not before the organic pure maple sugar ingredient. Well, with the written description on the package about “not heating their bars over 108… blah blah blah”  personally, I find this misleading easy to misinterpret, because not all of the bar will be giving “life-giving nutrients, etc” because they’re not all raw.

How did it taste? 

Since I’m not a Raw purist I still wanted to try it. :) Overall, I liked it alright. It had a bit of a grit to it – perhaps due to the maple sugar crystals. On the other hand, the overall texture was kind of light and airy, which isn’t all that common with raw chocolates – I enjoyed that aspect. I’m not sure I’d order this in the future as it seemed a bit overly sweet for my taste buds (my husband agreed), and ehem, it’s not all raw. With all of the truly raw bars available on the market, I’d rather buy those. However, I did polish it off with a smile. It is chocolate after all.

The packaging and labeling are really cute, and the 1oz serving size is nice. This bar still has plenty of nutrition in it, and I think it would make a nice gift to someone who is unfamiliar with raw chocolate, even if it’s not all Raw. Moreover, if it were a choice between a Trader Joe’s organic vegan dark chocolate bar (not at all raw) versus Love Street Living Foods bar (a lot raw); I’d go for Love Street Living Foods.

Next, I tried the 100% Organic Raw Vegan Chocolate Super Fudge bar. This bar was 100% Raw, as the title suggests. The shape of all of the bars are fun… they’re thin and wafer-like. Cute. The taste was pretty good. Again, a tad sweet for me. I like the richer, more chocolate-ly kind of raw chocolate. 

After, I tried the Coconut Crystal Chocolate Bar. To me, this bar is similar to the Chocolate Goji Berry Bar in that it appears Raw from the description on the back, but when taking a closer look at the ingredient list, I can see that there is no descriptive word “raw” before the ingredient organic coconut sugar. It has the same funky grit to it as the Chocolate Goji Berry Bar, most likely from the coconut sugar, but it also has the same nice lightness to it. So far, this is my favorite, in spite of it not being 100% raw.

Finally, I tried the 100% Organic Vegan Chocolate. This label was a bit different. It defines what raw, vegan and organic are specifically. From this, I can compare the ingredients and note which ones have those titles. That makes it a little better. This bar had the maple crystals in it, and as you can guess, the grit was there, but by now I’m getting used to it and maybe starting to like it? LOL

Last but certainly not least, I sampled their two 100% Organic, Raw, Vegan spreads (chocolate and chocolate coconut). These were great, my favorite being the plain “chocolate.” I tried them plain on a spoon, with apple, with raw pecans, and used them in my shakes to add chocolate flair. Hmmm Hmmm. Yum.  

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Thursday, February 11th, 2010

Raw Vegan Recipe: Kristen’s Cacao Cookie Crumble

by Kristen Suzanne in almonds, cashews, raw chocolate

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
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.

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Sunday, January 24th, 2010

Chocolate While Trying To Conceive or Pregnant

by Kristen Suzanne in chocolate, pregnancy, raw chocolate

I’ve received a number of emails and blog comments from women asking about the consumption of chocolate while trying to conceive and/or while pregnant. It’s a great question. I know that during previous blog posts I was avoiding chocolate when trying to conceive, and at the time I imagined that I’d also be avoiding it during pregnancy. That said, it’s important to constantly reassess values, ideas, and plans on an ongoing basis to see if things change when new information becomes available (or when hormones take over, LOL… just kidding. Mostly.). But in all seriousness, as you’ll read below, yes, it’s true: I have enjoyed some Raw chocolate while pregnant. So. What changed? Read on…

As many of you know, I’m not a midwife or doctor, so the information I’m sharing is about what I am doing and is in no way prescriptive for you.

Chocolate While Trying to Conceive
When I was TTC (trying to conceive) I eliminated virtually all caffeine including chocolate, coffee, and tea. I might have had one or two bites of Raw chocolate over a span of a couple of months at a time, but you get the picture. Chocolate has a limited amount of caffeine and so I was avoiding it. It also has another “stimulating” type of ingredient called theobromine, which interestingly literally means food of the gods.

Do I think chocolate needs to be avoided completely while TTC? Not necessarily. I do think there are some bad forms of chocolate and I think there are some healthier options. Personally, I would avoid the bad forms, i.e. processed, non-vegan, loaded-with-crap chocolate. The healthier option would be Raw, organic, vegan, dark chocolate. That said, not everyone responds well to chocolate, raw or otherwise, so that should be taken into consideration.

Chocolate While Pregnant
During my first trimester, I don’t recall having any Raw chocolate… I might have had a bite, but I remember staying away from it, so maybe I had my chocolate in a dream? :) When I think back, I didn’t have a solid reason for my choc-abstinence, other than thinking it might be too stimulating from the caffeine (albeit limited) or theobromine, or that having it meant also having the sugar (like the agave in many chocolate recipes). Interestingly, I have since read of a study showing a link between regular chocolate consumption and reduced risk of miscarriage during the first trimester. Go figure.

Now that I’m in my second trimester, I have had a couple of pieces of Raw organic vegan chocolate here and there. What changed? Honestly, I don’t know that I can pinpoint it exactly. For starters, I am sticking to the Raw variety while pregnant, so I have that going for me. The other thing that happened to me was that, frankly, I really wanted a piece! It sounded so good. I was having a number of headaches at the time and maybe my body was telling me I needed magnesium. Raw chocolate is a great source for that. My hormones were raging, too, so perhaps my mind craved chocolate’s calming effects. Perhaps there was a magical force drawing me, as though by instinct alone, to my freezer where the Raw chocolate was just sitting there, waiting to be eaten. I’m guessing it’s all of the above.

I spoke with my midwife and she is fine if I have some chocolate. I’ve since learned that many healthy pregnant women I know indulged in chocolate happily and without guilt while pregnant – I was suddenly the weird one for having stayed away from it. To be sure, I continued with my research and found that prenatal chocolation is fine according to some other books and sources as well. For example, in Shazzie’s wonderful and colorful book about pregnancy and birth, Evie’s Kitchen, she writes, “…We also discovered that researchers had found babies born to chocolate-eating mothers were happier.”

Overall, I feel comfortable enjoying my Raw chocolate in moderation. I might add that it tastes so wonderful – it feels so wonderful – that I’m confident it’s spreading good feelings and vibes through my body when I have it, which are shared with my baby. Within reason, happy mommy = happy Monkey.

I totally understand if some women avoided it altogether and I would also understand if someone had some (although I wouldn’t recommend consuming large quantities). Based on all of the conflicting points of view on this subject, I’m of the opinion that there is no broad consensus as of yet on a “right answer” that can be confidently prescribed for all women. And remember, every woman is different and every pregnancy is different. As always, if you have concerns, a good place to start is by discussing the matter with your midwife or doctor.

So, I’d love to hear your feedback. Did you eat chocolate while you were pregnant? Why or Why Not? If so, how much?

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Wednesday, January 6th, 2010

Super High Raw, Vegan Food Intake – Pregnancy Food Journal

by Kristen Suzanne in green juice, raw chocolate

This is what I ate and drank on Monday. I titled the blog post “super high” raw because when I eat high raw, it usually means cooked “food” in some form, but on Monday, all the food was raw, except for the Teeccino and the small amount of rice milk I had in my cereal.

Here we go…

1.5 cups organic Teeccino – I started the day with this. It has been sounding really good in the morning.
2 cups organic green juice – This was made with lots of dinosaur kale, celery, cucumber, leaf lettuce, carrot, and lemon)
1 organic banana
I went for a walk, which only lasted 30 minutes because I had to get back home to pee. I do that a lot it seems.
Organic marinated kale salad made with avocado, lemon juice, Himalayan crystal salt, and black pepper for the dressing. I tossed in chopped red bell pepper and orange segments.
Gigantic organic Red Delicious apple that I ate while walking my dog for 10 minutes.
1 cup organic green juice (leftover from earlier)
Organic marinated kale salad (leftover from earlier)
1 cup organic Teeccino while walking the dog for 10 minutes.

4 small bite size pieces of delicious organic raw chocolate
1 piece organic Raw lasagna (yes, I had my dessert first – grin)
I was hungry shortly after…. so I went back for more.
1 piece organic Raw lasagna
1 bowl of GoRaw’s buckwheat cereal (apple cinnamon flavor) with organic rice milk

For Wednesday, so far my Raw vegan food intake has been:

Organic Banana Protein Shake (1-ish cup water, handful of ice, 2 bananas, 2 tablespoons hemp seeds, 1/4 cup hemp protein powder)

Gigantic Organic Red Delicious Apple

Huge Organic Salad with romaine, red bell pepper, cucumber, purple cabbage, carrots, and Sesame Pistachio Hempspread Dressing (using a delicious hemp spread that Wilderness Poets sent me to sample)

Sunny Lemon Macaroons with a cup of organic herbal tea from Mountain Rose Herbs – This is a new recipe of mine that made my taste buds swoon. I created it and named it with my mom in mind. Her nickname is Sunny and she loves lemon, coconut, and dessert. This recipe is to honor my mom, the future Nana to my baby.

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Tuesday, December 29th, 2009

High Raw, All Vegan Food Intake – Monday

by Kristen Suzanne in raw chocolate

Here is my food journal for today. Yum Yum! Everything is organic. :) I separated the meals below with the dotted lines so you can see what I ate at different times.

2 cups organic Teeccino

1 bowl GoRaw’s buckwheat cereal (apple cinnamon flavor) with rice milk

Cucumber Wheat Grass Refresher (yield 3 cups)
Awesome. Delightful. Super nutritious. I juiced it with my Hurom juicer (one of the greatest juicers ever).

1/4-1/2 cup water
2 large cucumbers
2 small apples
1/2 lemon
1 tablespoon wheat grass powder (stir this in after juicing the other ingredients)

Miso soup made with my favorite brand of organic miso, South River Miso. This particular soup was made with one of their soy-free miso options. It was deliciously warming for my body on this chilly Arizona winter day. I love miso soup. It’s wonderful for digestion.

Large salad of romaine lettuce, tomatoes, and cucumber topped with one of my all time favorite dressings, Cayenne Tahini Dressing. I love this simple dressing so much that I can’t wait to make salads and find things to dip into it. I always lick the spoon after dressing the salad and I lick the bowl after eating the salad. I’ve been eating it for about 5 days in a row now. :)

Hhhmmm…. I bet you want the recipe, huh? Well, guess what? You can get it in my salad and dressing book. That’s kind of mean of me though, you think? Here I am teasing the heck out of you by telling you how delicious it is, and I’m not giving you the recipe. OK, OK, I’ll give it to you. I’ll include it in my next email newsletter. If you’re not signed up for it, sign up here and expect my New Year email newsletter to arrive in your inbox sometime in the next 1-2 weeks. Oh, and by the way, I also made a super wonderful kale salad recipe last week and I’ve made it three times since. It’s sooo good. My husband LOVES it! I named it Must-Make-Kale-Salad and will be sharing the recipe in my next email newsletter, too.

The salad was so good that I had earlier, that I made another one, but this time it was simply romaine lettuce with my scrumptious Cayenne Tahini Dressing on top.

Protein Bar – GoMacro (Peanut Butter Chocolate Chip) - These are not Raw. They are vegan, macrobiotic, mostly organic, non-gmo, and even though they are probably not the healthiest bar on the planet, they are darn tasty. Four main things I like about them. 1) Taste – as bars go, I really enjoy these (my mom even loves them). 2) Convenience – packaged foods like this can be a life saver when I’m on the run or simply a starving pregnant woman. 3) High protein – protein grams aren’t something I really count when I’m not pregnant, but when I’m pregnant, I take stock of my protein every couple of days. And, 4) crap, what was the 4th thing I was thinking about?… mmmm…. mommy brain taking place right now…. OH! It just came to me! They fill me up like no bar ever has before now. I like having foods available that can keep me satisfied for extended periods of time. I tried my first one at Whole Foods, where I paid over $3 for it. I found them online, through Amazon (linked above), and bought a box, which makes them less than $2 each.

2 prunes

1 cup organic Teeccino

Another… large salad! This time it was romaine, cucumber, and Cayenne Tahini Dressing.

2 Raw Tacos – my husband and I chowed down on these – yum! It’s a new recipe of mine, but somewhat similar to the one in my entree book. The main difference is that I created a new “taco meat” recipe – and it’s easy, amazing, and fun! The cheese sauce you see in the picture is none other than my Cheezy Hemp Nacho Sauce! (Y’all know by now where to get that recipe; I’ve written about it enough – lol. For newbies to my blog, it’s here.)

1 bowl GoRaw’s buckwheat cereal (apple cinnamon flavor) with rice milk. I was still hungry after my salad and raw tacos that I gobbled up a bowl of raw cereal.

2 pieces of Raw chocolate candy, more specifically it’s Mother Earth Chocolate (recipe available in my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate book and ebook. It has Vitamineral Green Powder in it (one of the best green powders ever), as well as chia seeds, dulse, and many other yummies. When I was biting into it, I said to my husband, “Thank god for raw chocolate candy that is already made and waiting to be eaten in my freezer!” It saved me from going crazy. :)

Today’s exercise: I walked for about 45 minutes today. I started my walking program a few days ago and have not missed a day. I decided that walking 5-6 times a week is a priority for my mind, body, soul, and baby. Now that I simply “decided” this, I’m determined and I look forward to it, rain, cold, or shine. It’s now as important to me as eating healthy is.

PS. Here is a picture of the Must-Make-Kale-Salad I’ll be featuring in my upcoming email newsletter. Yum!

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Thursday, August 6th, 2009

Raw Chocolate in the News – Sweet!

Here is a recent article featured on MSNBC.COM about Raw chocolate. Yum!

And, to celebrate the article, I’m featuring a Raw vegan chocolate recipe from my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. Double Yum!


By Kristen Suzanne of

Yield 35 macaroons

Let me just tell you… these have become a staple in my household. My friends and family frequently email and call me begging me to make these for them. They have a scrumptious flavor and awesome texture. Just see for yourself. They’re wonderful and so easy to make. Whip up a quick batch of these for the next party you attend and you’ll be a hit! Warning: These are addictive! :)

1 cup hazelnuts*

1 cup raw chocolate powder

1 cup dried coconut, shredded & unsweetened

1 cup raw agave nectar or raw coconut nectar

2/3 cup coconut butter

1/2 cup raw cacao nibs

3/4 teaspoon cinnamon

1/4 teaspoon Himalayan crystal salt

Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.

Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.

*My favorite way to make these is with hazelnuts, but if you don’t have those on hand, you could try other nuts or seeds.

Serving suggestion:

My favorite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 – 24 hours right after you make them.

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