Remember the Rawfood chocolate cake I made not that long ago. It became a favorite for everyone trying it. Therefore, I decided to experiment to make something similar but portion dessert. Ended up just as good as the cake!
Raw Chocolate Desserts (6-8 portions)
-> Put some baking paper in portion-forms or cupcake forms. Melt the coconut oil. Then mix all the ingredients except the coconut oil and the gojiberries in a mixer until smooth. Then add the melted coconut oil and mix a little more. Pour over to the portion forms. Sprinkle some gojiberries and some extra cacao nibs on top and put in the fridge for at least 15 minutes. Then enjoy this fantastic chocolate dessert!
Store in the fridge up to one week.
These Desserts are Rawfood, vegan, lchf, lowcarb and of course 100% free from gluten, dairy and added sugar!
I have never baked with black beans before, but since I love to try new things I just had to. And these small brownies turned out great! Healthy and gluten free! They also got approved by my brother 🙂
Black Bean Brownies (8 muffins)
- 1 package black beans (250g)
- 1 tablespoon flax seeds
- 1/2 tablespoon chia seeds
- 4 tablespoons water
- 2 tablespoons coconut oil
- 6 tablespoons raw cacao powder Superfood365 from Gooddays
- 1 teaspoon baking powder
- 1/2 dl coconut sugar (or other sweetener)
- A sprinkle of salt
- Some cashew nuts and cacao nibs for topping
-> Put the flax seeds and chia seeds in a glass with the water, stir well and let stand for a while. Turn the oven on 175 degrees Celsius. Put all the other ingredients in a mixer and mix until smooth. Add the flax,chia, water-mixture and mix a little more. Pour over the dough in 8 muffins forms and sprinkle over the cashews and cacao nibs. Put in the middle of the oven for 18-20 minutes. Take out and let cool down. ENJOY!
Keep in th fridge for the fudge feeling!
These brownies are 100% free from gluten, dairy and added sugar. Also high in protein, lchf, lowcarb and vegan.
Need a healthy alternative for a sweet dessert easy and quick to make? Then this rawfood cake is perfect!
Apricot Chocolate Rawfood Cake
-> Soak the hazel and cashew nuts over night (or at least for a couple of hours). Mix 125g hazelnuts, 150g of the apricots and cinnamon in a food processor. Put some baking paper in a baking dish (one you can take off th sides from). Press out the dough.
Mix the rest of the ingredients in a food processor and pour over the bottom. Put in the freezer for 30 minutes or in the fridge for at least 2 hours. Take out and add the rest of the chopped hazelnuts and apricots as toppings. If you want you can mix 3 tablespoons of agave syrup with 1-2 tablespoons of raw cacao and pour on top and sprinkle some extra cacao nibs over the cake.
This cake is Rawfood, vegan and free from gluten, dairy and added sugar!
These are not pretty at all but still delicious! It’s a similar recipe to the chocolate balls I make (maybe too) often. Just some small changes to change the texture and flavor a little bit.
Chocolate Snacks (8 bites)
-> Just mix everything in a mixer and form to balls (if possible, mine ended up more flat than round) if the dough it way too wet add more oats. Sprinkle some coconut flakes on top and put in the fridge for about 20 minutes before eating.
These chocolate bites are 100% free from gluten and added sugar. Depending on what quark you use it can easily be made dairy free as well.
This is for sure a recipe I will do multiple of times more. Perfect for any chocolate-lover who likes/wants to eat healthy. Easy and quick to make!
Raw Chocolate Cake
- 200g nuts (I took half walnuts and half cashews)
- 120g pitted dates
- A sprinkle of sea salt
- More nuts or fresh berries for topping
-> Start with the bottom and mix the nuts, dates and sea salt in a mixer until it’s like a dough, some pieces are ok. Put some baking paper at the bottom of a cake-form and press out the dough. Then put the rest of the ingredients in the mixer and mix until a creamy chocolate mousse. Spread out over the bottom layer and put in the fridge for 1-2 hours.
Take out and add some chopped nuts (I used walnuts) and/or fresh berries on top. Fresh raspberries would be a perfect combination!
This cake is 100% gluten free, dairy free, free from added sugar and lchf, vegan and raw food friendly.
Felt like it was a while ago I baked something, so today I decided to make something with the cacao butter I won from Nyttoteket a while ago. I decided to make sugar free, gluten free and dairy free bounty bites. It’s a super easy and quick recipe, it just need some time in the freezer before it’s ready to eat!
Bounty Bites (8 pieces)
-> Start by blending together the coconut cream, coconut flakes, and peanut butter in a bowl. Put in the fridge while you make the chocolate sauce. Blend the rest of the ingredients in a bowl and then pour half of it in a small baking tray and put in the freezer until frozen. Take out and spread out the coconut filling on top. Then pour over the rest of the chocolate sauce and put back into the freezer until frozen. Take out and cut in pieces and ENJOY!
After the picture I cut these big pieces in half so I got 8 small/medium bounty bites.