Tag: raw dessert

Cacao Magic Mocha Cake

We're going to a friends birthday party tonight. He is a gourmet chef to the stars and *he requested* I bring him a cacao magic cake! He is in LOVE with my superfoods which is such a complement (and accomplishment!). I get really excited when I can help someone who is the extreme opposite in terms of nutrition and health (he cooks with a lot of butter/cream etc) be inspired to get more nutrient dense foods into their daily life! I hope he loves this cake as much as I do... I tasted it as I was making it and it was absolutely Divine!

Here's what I created: 

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Cacao Magic Crust

-1 3/4 C dry raw almonds

-5 T Cacao Magic powder

-3 1/2 ounces date paste

-1 t liquid vanilla

1/8 t pink sea salt

Mocha Filling

-3 C soaked raw cashews (only need to soak 2 hours)

-1 1/4 C espresso (use decaf if you don't wanna be WIRED!)

-3/4 C almond milk

-1/2 C agave nectar

-1/2 C cacao magic honey

-2 oz cacao magic powder

1/4 C liquid vanilla

1/4 t sea salt

1 1/4 C coconut butter (cheap on vitacost.com)

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blend ingredients in a food processor or high speed blender until smooth and creamy. Pour filling into springform pan with prepared crust. Put into freezer for 1-2 hours or until middle of cheesecake is firm to the touch.

Decorate with Raw Cacao Sauce!

Raw Cacao Magic Sauce

-1 C almond mylk

-2 oz Cacao Magic powder

-1.4 C agave or Cacao Magic honey

-1/4 C liquid vanilla

1/4 t pink sea salt

blend all ingredients until smooth and creamy! will last up to 5 days in the fridge in an airtight container. dip strawberries into for a healthy treat or use as a superfood sauce on vegan ice cream!

other fun recipes using Cacao Magic:

-Black bean healthy truffles 

-Healthy breakfast cookies

-Chocolate chia seed pudding

-Cacao Magic grawnola 

Have a grateful day! ♥

Sugarfree Cacao Magic {White} Chocolates!

You would never know these amazing chocolates are made from 4 ingredients, are RAW, gluten-free and SUGAR-free!

I wanted to make high protein, low sugar chocolates to satisfy my sweet tooth and my hunger!

Two or three chocolates would be the perfect power snack.

White Chocolates

you'll need:

  • molds for chocolates (bottom of a muffin tin would work)
  • 2 T Cacao Magic powder
  • 2 scoops organic vanilla Whey (if you're not using Philosophie approved whey, make sure you add stevia separately)
  • 1/4 C Organic coconut oil, melted (I put the jar inside hot water)
  • 1/4 C nut or seed butter of your choice (I used almond butter)

1. melt the coconut oil.

2. mix the coconut oil and nut/seed butter in a large bowl with a spoon until smooth.

3. add in the powders (you could also add green dream or berry bliss here)

4. fill molds or muffin tins. put into freezer for at least 30 minutes.

5. Eat and in-joy! <3

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Some philosophie superfood toddler/baby ideas!

I've had several requests to share what I feed my sweet boy(s). Leo is now 6 months old and I've started to slowly experiment with food for him. So far he's had raw zucchini and cucumber, banana (he loves!) and oatmeal with a little breastmilk and GREEN DREAM! I'm so excited to continue to explore and experiment for new Philosophie products with my sweet boys.

Here are some foods that Kai (2 1/2 years old) LOVES.

  1. Green Dream Smoothie- depends on the day but usually I do the classic recipe with almond butter, cinnamon, spinach/kale and banana. Lately I've been doing a fun tropical one with mango, pineapple, kale, coconut oil and Berry Bliss.
  2. Cacao Magic Smoothie- (just not too close to bedtime!) i always add leafy greens to this smoothie... so easy to sneak a lot in because it tastes soooo good!
  3. Goji Berries, Pumpkin seeds and Sunflower seeds as a trail mix. Great for a snack on the go. If your child is younger and doesn't have a lot of teeth, you could process in a food processor until powdery and mix with coconut oil, Berry Bliss and dates to make into a bar by pressing it into a pan and freezing.
  4. Coconut Butter, Cashew Butter and almond butter- straight from the jar! We both love sharing it that way and it makes it more fun! My favorite brand is Artisana for the butters or Garden of Life for coconut oil. These are "good fats" so don't be afraid of them! SO IMPORTANT for your growing child!
  5. Frozen lima beans, corn, peas and/or edamame- SO EASY. I just heat up on the stove top and add a little coconut oil or earth balance "butter" with a pinch of sea salt. Frozen veggies get a bad rap but according to the research I've done, most of the time organic veggies are flash frozen at their most ripe stage, preserving most nutrients. "fresh" produce, may have spend days in transit or at the store, so it isn't necessarily better for you.
  6. Fresh berries-Especially strawberries and blueberries. I just take the entire box of blueberries with us on a walk and let him hold it in the stroller... he LOVES IT. SO much fun to have it all to himself!
  7. Raw "ice cream"- I blend frozen banana with green dream powder and whatever fruit I'm in the mood for. Sometimes we do a strawberry banana with Berry Bliss powder which is great because it adds protein, most times I do a chocolate one with Cacao Magic. DEEEE-LISH!
  8. Fresh Coconut Water- he could drink 10 of these if we had them. I am going to start getting them by the case from the Thai Market in Thai Town because it's just ridiculous how many we buy one by one throughout the week.
  9. Seaweed Nori strips- sometimes we buy the unsalted large sheets, other times we do the small sheets roasted and lightly salted that come in a container. He's happy with either!
  10. Superfood Protein Truffles- recipe here! So easy, raw, vegan, gluten-free and simple to take in the car and on the go. We all gobble them up so quickly! Next time I'm going to make triple the amount and freeze them so they last longer!
  11. GREEN DREAM POPSICLES! this was a guest post/recipe from a wonderful, inspiring friend. My soul sister on the other coast! Here's the post if you want the recipe!

I'm SO excited because I finally got the courage to ask the principal to Kai's preschool if I could bring in fresh fruit and veggies and Green Dream and give them a smoothie recipe for all the kids. He eats so beautifully at home and at school it's not "bad" but definitely not superfood rich! So I'll bring some Green Dream in Monday morning and they will blend it up! I'm thrilled.

For more specific tips on sneaking healthy foods into your kids meals, see this post.

What do your kids love that you love?  What's super healthy but they beg for it and it makes you secretly smile? Please share below in the comments!

Love,

Sophie, Kai and Leo! <3

                                                  

Superfood Babies!!

Leo's cousin, Omri and my sister-in-love came to visit this weekend! Omri and Leo are only 7 weeks apart and soooo sweet together. Today I was making Philosophie Superfood Smoothies for the hubby, sista, Kai (my toddler) and myself and the babies WENT NUTS for it. We gave them little tastes which then turned into huge gulps. Lots of grabbing and whining for it. They were SO happy and elevated... all of us giggling, jumping, loving-- high on the superfood magic.

Here's the recipe I used (I tripled it for all of us):

  • 8 oz coconut mylk (can use almond, hemp or oat mylk)
  • 1 T Green Dream
  • 1 T Cacao Magic
  • 2 handfuls frozen organic kale
  • 2 ice cream scoops of coconut mylk Mint Chip vegan "ice cream"
  • fresh mint (about 10 leaves)
  • 1 T Cacao Nibs
  • 1 frozen banana
  • 1 T coconut oil
  • 1 T sunflower seed butter (could use any nut butter)
  • 2 handfuls of ice

BLEND!

In Joy....with those you love most!!!!

The Jaffe Family <3

Philosophie voted "Top 50 Raw Food Blogs" for 2012!

Recipe for raw, gluten-free, dairy-free cake !! Chocolate Lovers Beware!

A friend of mine wanted me to make a raw, gluten-free, dairy-free cake for her co-worker who loves chocolate.  Here's the recipe I used:

Crust:

[caption id="attachment_1448" align="alignright" width="254" caption="raw chocolate cake!"][/caption]

  • 1/2 C cacao powder
  • 1/2 C carob powder
  • 1/2 C ground raw almonds
  • 1/3 C agave/honey
  • 1/4 C cacao butter
  • sea salt to taste

Filling:

  • 2 C Cacao powder
  • 1 1/2 C agave
  • 1 C coconut butter (melt by placing in a warm/hot bowl of water)
  • 1 tbsp lucuma powder

1. take all ingredients for the crust and mix in the food processor. Once they are combined, take the filling and push it into a pie/tart pan with your fingers. (the best kinds are the ones that have a removable bottom) Chill in the fridge for an hour or freezer for 30 minutes.

2. Mix the filling ingredients and add on top of the filling. Put back in the fridge or freezer for at least an hour. Viola!

You'll never know (or anyone else) that this is completely gluten-free, vegan, dairy-free and HEALTHY for you! Cacao is the highest ranked antioxidant in the world!

*Top with raspberries, strawberries and/or nuts and drizzles of cacao! (an easy cacao topping is mixing cacao powder and agave with a spoon until it's runny)

Recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies!

I love this recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies. They taste like the raw cookie dough we aren't supposed to love and eat while we're making "real" cookies... only these are egg-free and completely safe to eat a ton of! Now I'm sharing the recipe with you, for your noshing pleasure.

Recipe for Raw Chocolate Chip Cookies

*2 C nuts (soaked almonds)

*1/2 C dates

*1 tsp vanilla extract

*1/2 tsp sea salt

*1/4 C coconut oil, melted (not in a microwave)

*1/4 C-1/2 C chocolate chips (depending on your love of chocolate)

Directions

1. With a food processor, grind up all above ingredients except the chocolate chips. If you process them for a long time they will taste much more like cookie dough, if you process for less time they will have a nutty consistency which is fun and tasty, too!

2. After processing to desired consistency, drop the chocolate chips into the dough and mix with a spoon. Then pulse 3-4 times to mix it and grind the chips into the mixture.

3. Take a cookie sheet and spread the cookie dough into the pan, using your fingers to press into the corners and flatten into one even, level, layer.

4. Put in the fridge or freezer for 30 minutes to an hour to harden.

5. I then took it out and used heart cookie shape cutters but you can roll them into a ball and leave them that way, use another shape, or take the ball and flatten it into a round "cookie". sky's the limit! :) ENJOY!!!

 

Raw Vegan DELICIOUS Cheesecake Recipe

Makes: 24 slivers of a large pie, or 4 smaller pies with 6 slices
Equipment needed: Food Processor

[caption id="attachment_1358" align="alignleft" width="150" caption="blending the crust"][/caption]

For the Crust

2 cups raw macadamia nuts OR a blend of almonds, walnuts and pecans
1/2 cup dates, pitted
1/4 cup dried coconut

For the "Cheese"

3 cups chopped cashews, soaked for at least 1 hour

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3/4 cup lemon juice (or lime juice-i used limequats for this! so delish)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:
1 bag frozen raspberries (or blackberries/strawberries)
1/2 cup dates

DIRECTIONS

To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (the more defrosted the better the taste)

 

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

[caption id="attachment_1363" align="aligncenter" width="300" caption="finished product! :)"][/caption]

Sweet Treat-Dairy-free, sugar-free, gluten-free!

Now that I'm pregnant, I have to get blood taken all the time. I get kinda queasy after wards, and usually need a sugar hit like fruit or juice. My husband came prepared the last time, buying me a Naked smoothie and an Almond Joy. The Almond Joy was good, and made luckily with dark chocolate, but way too sugary with a ton of horrible additives.

This recipe is a healthier version of Almond Joy made with coconut oil, carob, almonds, and agave. You'll never know it's dairy-free, sugar-free and gluten-free!!

  • [caption id="attachment_972" align="alignright" width="150" caption="ingredients"][/caption]

    1  cup melted extra virgin coconut oil

  • 1/4 cup organic raw almond butter
  • 3 drops Liquid Stevia Vanilla Creme
  • 3 drops Liquid Stevia Chocolate
  • 4 tablespoons agave
  • 1 tablespoon organic vanilla
  • 2 teaspoons cinnamon
  • 3/4 cup roasted carob powder (or chips and melt)
  • 1/4 cup organic hemp seeds
  • 1/4 cup almond meal
  • 1/4 cup unsweetened coconut

To melt coconut oil, place jar under warm/hot water.

In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended. Next, stir/whisk in Liquid Stevia Vanilla Creme and Chocolate, agave, and vanilla. Add in cinnamon and stir until it blends evenly. Slowly stir in carob a tablespoon at a time. The mixture should still be slightly runny. Add in almond meal, hemp seeds, and coconut. The mixture will run off the spoon, but very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container. Keep frozen!

raw vegan dessert-cherry jubilation

CHERRY JUBILATION

A raw vegan dessert truffle with cherries, chocolate and Brazil nuts.

  • 1/3 cup  coconut cream butter (Artisana is a great brand)
  • 1/2 cup powdered carob
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp agave
  • 2 tsp Stevia Plus powder
  • 2 droppers dark chocolate Stevia liquid
  • 1 cup fresh, pitted organic cherries
  • 1 1/2 cup organic Brazil nuts
  • ½ cup unsweetened carob chips
  • 15 cherries, pitted and halved

Purée all ingredients in food processor except carob chips. When dough is formed, pull out blade and stir in chips. Form into balls and scoop into paper mini cupcake liners. Top each one with a cherry half.

Freeze for 15 minutes and they’re ready to serve. Store in refrigerator. Tops of cherries will get frostbite if kept in the freezer over 15 minutes.

Yield: 30

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