Category: Chocolate Desserts

Yummy raw live food chocolate deserts make living the live food lifestyle a lot easier. Believe it or not these desserts are healthy and nourish the body.

Bobby’s Raw Live Food Vegan Almond Joy’s Recipe

“Sometimes you feel like a nut, Sometimes you don’t.”

These simple, fast-to-make raw living food treats will satisfy your cravings for Chocolate and Coconut.

EQUIPMENT NEEDED: Food processor & Blender

INGREDIENTS: PART 1

  • 3 cups raw shredded unsweetened coconut
  • 4-8 Medjool dates pitted (you may add more for a sweeter taste)
  • 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
  • ½ cup coconut nectar (you may use less)
  • 1 tablespoon of non-alcoholic, pure vanilla extract

INGREDIENTS PART 2 – Prepare in a separate bowl

  • 1/2 cup raw cacao butter – be sure to grate
  • 1/2 cup raw cacao powder – be sure to sift
  • 1/2 cup sweetener; coconut nectar or yacon
  • 1/4 tsp lecithin
  • 1 tablespoon vanilla extract

DIRECTIONS:

  • PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.

Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.

  • PART 2 – Blend all ingredients in a high-speed blender till smooth.

Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.

Enjoy and be Blessed , Bobby.

Major Nutritional Information:
  • Coconut meat contains large amounts of medium-chain fatty acids (MCFAs), which are easier for the human body to digest than most other types of fat. These MCFAs have been shown to improve endurance in athletes who eat them regularly.
  • The MCFAs in coconut meat also have antimicrobial properties. And research suggests that eating more fat may enhance weight loss by helping you feel fuller longer and boosting metabolism—so it’s possible Coconut Oil could help you lose weight!
  • Medjool dates are high in calories but full of nutrients and antioxidants that may boost digestion, lower cholesterol levels, and help prevent heart disease. They also contain fiber—up to 9 grams per date! Medjool dates are also high in fiber, which helps lower cholesterol levels, reduce constipation, and prevent colon cancer. They contain many vitamins and minerals as well—for example, they are a good source of folate (a B vitamin) as well as calcium, iron, potassium, and magnesium.
  • Fresh living alfalfa sprouts are an excellent source of vitamin C, providing nearly 15% of your daily requirement in a single serving. The Vitamin C content stimulates the production of white blood cells and can protect against infections and inflammation. Alfalfa sprouts are also an excellent source of vitamin K, providing nearly 37% of your daily requirement in a single serving. Vitamin K is important for blood clotting, and it also helps to maintain bone health.
A Note To Myself:

Father, thank you for letting me be of service to others. Also, thank you for forgiving me my transgressions. I have not always been the best of children or the most obedient of servants. I have strayed from the path, You ordained for me and wandered into a wilderness of sin and darkness. Yet deep in my soul, I know your loving heart makes a way for me. I can speak for no other man but for me; I trust in Christ and believe I am reborn and presented blameless to You, and that is why I say your name throughout the day in my spirit, for I am forever grateful. Thank You, thank you, thank you.

Thou art ever merciful Father God. If I could murmur Thy name repeatedly in my last moments in this mortal coil, how canst Thou refuse me entrance into eternity and to be with you in Thy heavenly abode?

Bobby’s Living Food Vegan Almond Joy’s Recipe

These simple, fast to make raw living food treats will satisfy your cravings for Chocolate and Coconut.

EQUIPMENT NEEDED: Food processor & Blender

INGREDIENTS: PART 1

  • 3 cups raw shredded unsweetened coconut
  • 4 Medjool dates pitted (you may add more for a sweeter taste)
  • 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
  • ½ cup coconut nectar (you may use less)
  • 1 tablespoon non-alcoholic, pure vanilla extract

INGREDIENTS PART 2 – Prepare in a separate bowl

  • 1/2 cup raw cacao butter – be sure to grate
  • 1/2 cup raw cacao powder – be sure to sift
  • 1/3 cup sweetener; coconut nectar or yacon
  • 1/4 tsp lecithin
  • 1 tablespoon vanilla extract

DIRECTIONS:

  • PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.

Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.

  • PART 2 – Blend all ingredients in a high-speed blender till smooth.

Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.

Enjoy and be Blessed , Bobby.

Be The Reason Someone Believes In The Goodness Of People. Now Show Someone You Love Them. Brownies Anyone?

Nothing like raw vegan brownies to put smiles on our faces and bring us together.

The Most Delicious Raw Vegan Brownies You Have Ever Eaten!

Paige Brummett, the creator of this fantastic brownie recipe, interned at CHI while I was Director and showed us her extraordinary talent for developing allergen- and agave-free desserts. We love you, Paige!!! :-).

Equipment you will need:
Food Processor
High-Speed Blender or Coffee Grinder
Optional: Dehydrator

Ingredients:
2 cups Coconut water
20 Dates
1 Tbsp Vanilla powder
3/4 cup Cacao Powder
3/4 cup Carob Powder
1/2 cup melted Coconut Oil (melt in a dehydrator or put the jar in hot water)
1/2 cup melted Cacao Butter (same as above)
2 cups Ground Golden Flax (Grind whole flax seed in a high-speed blender or coffee grinder)

Directions:

  1. Blend all ingredients (except for golden flax) in a food processor until creamy.
  2. Combine all ingredients together in a big bowl and mix until a dough-like consistency.
  3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
  4. ENJOY every bite of pure love!

God bless and empower each of you with health, love, and peace. Bobby

Our World Famous Raw Living Foods No Bake Chocolate Cake & Cashew Cream Frosting

This wonderful raw liviing foods chocolate cake is easy to make and actually tastes as good if not better than a baked flour cake.

EQUIPMENT NEEDED: Food Processor or Blender
PREPARATION TIME: 15 minutes

Raw Living Food Chocolate Cake With Chocolate Cashew Frosting

ORGANIC INGREDIENTS (If possible)
– 1 ½ cups raw organic walnuts
– 12 pitted oganic Medjool dates – 1 small organic banana
– 1/4 cup alfalfa sprouts Ooptional living food)
– 1/2 cup unsweetened raw cocoa or raw carob powder – 1 tablespoon organic coconut oil
– 1 tsp pure organic vanilla extract or 2 tsps raw organic vanilla powder – Dash of pure sea salt or Himalayan salt (salt to taste)
– ½ cup fresh raspberries or strawberries (optional)

DIRECTIONS:

  1. Fit the food processor with S-blade.
  2. Put walnuts and salt in the food processor and process until finely ground.
  3. Add all the other ingredents.
  4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed.
  5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
  6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving. Better yet make up a quick cashew cream frosting then garnish the cake.

WORLD FAMOUS CASHEW CREAM – Serves 4

EQUIPMENT NEEDED: Blender

ORGANIC INGREDIENTS:
– 2 cups cashews
– 2 Tablespoon Tahini (optional)
– 12 -15 dates (not soaked)
– 1/8 cup sprouts (alfalfa, mung or red clover)
– 3 teaspoons nonalcoholic, pure organic vanilla extract – 1 teaspoon organic coconut oil – 2 tsps organic maple syrup (optional)
– Water or Rejuvelac – add the liquid slowly as needed to keep the blender going.

DIRECTIONS:

  1. Blend everything until very, very smooth – almost fluffy.
  2. Add some raw cacao, and you will swoon.

VARIATIONS:

Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

CHI Potluck a Success! Great Recipes Shared

We had a wonderful potluck dinner at Creative Health Institute Friday night, thanks to our friends Ellen and Mike from Foods Alive who organized it through their northern Indiana meetup group.  About 50 people attended and some traveled from as far away as Ann Arbor or Lansing while others came from local areas such as Union City, Coldwater and Homer.

After Dinner guests enjoyed a laughter class by veteran raw living food teacher Hiawatha Cromer of Grand Rapids followed by a tour of our Grow Room — the building  in which our wheatgrass and sprouts are grown.

The event was a great success and we hope to have another potluck at Creative Health Institute sometime this summer.

Please enjoy a few photographs from the event — as well as two great recipes for dishes that were shared at the potluck. For a more comprehensive list of recipes from the potluck, please click HERE.

Rawlicious Graham Crackers  (CHI recipe)

Ingredients:

  • 1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours).
  • ¼ cup olive oil
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • ¼ cup water
  • ½ cup agave Cinnamon to taste

Directions:

  1. In blender, combine groats, olive oil, carrot pulp, flax seeds and  water; Scrape side often using a spoon or rubber spatula.
  2. Cover dehydrator tray with Teflex or parchment paper.
  3. Spread the dough mixture out on dehydrator tray; ·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
  4. Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
  5. Transfer the cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.   Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter. ***these are great served with CASHEW CREAM (Frosting)!

Cashew Cream (Frosting) (Prepared by Brenda Bruner)

  • ¾ cup raw cashews or walnuts (I used cashews)
  • ½ cup fresh orange juice
  • 2 large medjool dates
  • Vanilla if desired.

Directions:

  1. Soak nuts in water for two hours and drain and rinse.
  2. Place nuts in food the processor and process until very fine.
  3. Add processed  cashews and other ingredients to a vita mix blender and blend until smooth.  You might like to use a whole piece of orange instead of just the juice because it gives a good taste. This is a delicious frosting and it is great between two of the “graham crackers”!

CHI Almond Joy Bars – So Sweet, Naturally

 

CHI ALMOND JOY BARS ©

  • 4 cups water
  • 3 lbs dates (6 cups in blender)
  • 1 pinch of salt
  • 4 caps of almond extract
  • 1/3 cup coconut oil (melted in dehydrator)
  • 3 Tbsp cacao butter (melted in dehydrator)

Shred coconut and put in large bowl. Add date mixture and mix in oil.

Chocolate Topping:

  • 1 cup coconut oil (melted)
  • 2 cups cacao butter
  • 1 cup cacao powder
  • 1/2 cup carob powder
  • 2 cups palm sugar (or you could use dates)
  • raw almonds that have been sprouted and dehydrated

Directions for topping:  Mix together all ingredients except for the nuts. Save nuts.

Directions for assembling the bars:  Form coconut mixture into bars. Press almonds onto the top of bars. Drizzle chocolate sauce over top of bars. Refrigerate for two hours.

 

Paige’s Flax Seed Brownies

 

Paige Brummett, creator of this fantastic brownie recipe, interned at Creative Health Institute and showed us her special talent for developing allergen- and agave-free desserts. We love you, Paige!!! :-).

Equipment you will need
Food Processor
High Speed Blender or Coffee Grinder
Optional: Dehydrator

Ingredients:
2 cups Coconut water
20 Dates
1 Tbsp Vanilla powder
3/4 cup Cacao Powder
3/4  cup Carob Powder
1/2 cup melted Coconut Oil (melt in dehydrator or put jar in hot water)
1/2 cup melted Cacao Butter (same as above)
2 cups Ground Golden Flax (Grind whole flax seed in a high-speed blender or coffee grinder)

Directions
1. Blend all ingredients (except for golden flax) in a food processor until creamy.
2. Combine all ingredients together in a big bowl and mix until dough-like consistancy.
3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
4. ENJOY every bite of pure love!

 

 


CHI Graduates its first ADVANCED Raw Chef Level 1 Class

February went out like a lion at the Creative Health Institute with the completion of our first Advanced Raw Chef Level One class. The creative energy was off the chart. And the food these students made was just delicious.

It had been shaping into a long-cold winter in Michigan and we thought we needed to do something special to make our raw chef programs even more amazing than they’ve been in the past. Then an ice storm hit and we were without power, phones or Internet for three days.  We almost had to call off the Raw Chef 1 Weekend that was scheduled to begin February 25. But what doesn’t kill us, makes us stronger, right?!

So when our lights came on early Wednesday morning our program director had an epiphany of sorts: why not just turn it up a notch? After all, we have the talent in our kitchen right now. We could do it, he dreamed. And my goodness, we really did! Our raw chef level one students who arrived for the February 25 to 27 program received more hands on training than most raw chef students receive in a level two training program.

I think we can pretty safely say that out of a cold and icy February, something spectacular has been born. From now on we are calling our Raw Chef Level 1 Weekend Program our “Advanced” Raw Chef Level 1 program. Students will continue to get a high level of hands on experience and instruction — enjoying such amazing recipes as raw bacon and pancakes, raw brownies, raw sweet potato soup, raw corn chowder, amazing varieties of kale chips and dozens of other fantastic recipes created by Creative Health Institute staff and interns.

Here’s what some of our graduates had to say about the Advanced Raw Chef Level 1 experience:

“Excellent class. There is nothing like the intrinsic value this food brings to your life, health and well being.” ~ Mark

“There was a wonderful variety of foods that I learned to prepare. The class taught me how to create good and amazing live food. There were great tips on how to use the knives, seasonings and sprouts! I believe my favorite thing was all the hands on — actually tackling the recipes myself. Also, having the ability to ask questions directly to a Master Chef! I made good friends, found like-minded people as well as encouragement. You can’t get any better than that!”

~ Juliane

“There is a very inviting and family-like environment here at CHI, caring individuals who want to help us heal physically, mentally and spiritually. CHI is a community not an institute and they extend their love and knowledge to everyone… Even after this experience, I know that I have become a part of this family and I am ever so grateful and forever changed.” ~ Christine

***


Our next Advanced Raw Chef Level 1 Class starts April 29. Call or e-mail us today to reserve your place. info@creativehealthinstitute.com or 866-426-1213

Fenugreek Chocolate Strawberry Heart

This fast and delicious desert is healthy and fun to make. My assistant Patty Maher, came up with this great recipe last Valentines Day, and it was a smashing hit with everyone here at Creative Health Institute (CHI). I think it would make a fun party dish for New Years Eve. 

Fenugreek Chocolate Strawberry Heart

(It’s soooo simple  and pretty; you’ll want to kiss yourself!)

Although this tasty heart was inspired by St. Valentine’s Day, I hope you’ll feel free to enjoy it anytime you want to bring a little more love to your family or friends. xoxox ~ Patty

INGREDIENTS

2 cartons of organic strawberries

2 organic apples (granny smith might be especially nice but I didn’t have them)

2 cups raw organic cacao powder OR carob

1  1/2 cups sprouted fenugreek (We have been keeping sprouted fenugreek on and every day for the past few months, so it happens to have been handy to use.  Lucky for this dessert, the addition of fenugreek gave it a fresh, earthy taste. We’ve been keeping sprouted fenugreek on hand because it has antiviral properties and it’s great for balancing hormones and women’s health. I love it in salad’s too. So sprout some fenugreek. You’ll enjoy it. Otherwise, use whatever sprouts you happen to have handy).

1  cup raw agave (or if you prefer not to use agave, use a cup of date paste and be prepared to dilute with room temperature  purified water).

A bit of room temperature purified water to get it to the consistency you prefer.

DIRECTIONS

Wash and prepare the fruit. Take the stems off  the strawberries and slice the applies into wedges. Place the strawberries in the shape of a heart on a pretty serving plate. Fill in the inside of the heart with apple slices.

Put remaining ingredients in the blender and blend until smooth, adding  purified water until it is at a good consistency for drizzling and dipping. Drizzle chocolate over the fruit. Put remaining chocolate sauce in pretty serving bowls to set next to the large plate. Serve with a pretty bowl of toothpicks.

Enjoy!

Our Raw Chef classes have been especially wonderful! The next Raw Chef Level 1 Certification class is  January. 15th, 2012. Theres still a couple spaces available. For more information, contact us at 866-426-1213 or info@creativehealthinstitute.com.

Love and blessings,

Bobby

Master Chef and Health Education Director

Creative Health Institute (CHI)

Robert Morgan serves as the leader of all raw food chef classes at CHIand resides in Union City, Michigan

COOKIES AND CREAM CHEESECAKE… A Christmas Night Dream

 

 

COOKIES AND CREAM CHEESECAKE©
 
Serves 10 (small slices due to RICHNESS)
 
EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)
 
INGREDIENTS:
 
CRUST
Ø            1 ¾ cup almonds
Ø            6 tablespoons cacao powder
Ø            5 – 6 dates (or 3 ½ oz. date paste)
Ø            1 teaspoon pure, non-alcoholic vanilla extract
Ø            1/8 teaspoon Celtic or Himalayan salt
 
DIRECTIONS:
 
1.            Soak almonds overnight and drain.
2.            To make date paste, cover dates with filtered water and soak for 4 hours, process in food processor until smooth.
3.            Process all ingredients in food processor.
4.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
5.            Press mixture into bottom of spring form pan (not on sides).
6.            Cover and chill, if desired.
 
FILLING
 
Ø            3 cups cashews
Ø            2 cups almond milk
Ø            3 tablespoons fresh lemon juice
Ø            1 cup cacao nibs
Ø            ¾ cup agave
Ø            4 tablespoons pure, non-alcoholic vanilla extract
Ø            ¼ teaspoon Celtic or Himalayan salt
Ø            3 tablespoons lecithin
Ø            ½ cup cacao butter
Ø            ¼ cup coconut oil
 
DIRECTIONS:
 
1.            Soak cashews in filtered water for 30 minutes and drain.
2.            Soak cacao nibs in filtered water for 30 minutes and drain.
 3.            Using blender, blend all ingredients except coconut oil and lecithin, until smooth and creamy.
4.            Add lecithin and melted coconut oil, blending until well incorporated.
5.            Pour onto crust-filled pan.
6.            Cover and chill overnight.
7.            Remove from spring form.
8.            Garnish with seasonal fruit and serve.

DOUBLE CHOCOLATE-CHUNK CHEESECAKE – A Favorite Holiday Gift

DOUBLE CHOCOLATE-CHUNK CHEESECAKE©
Serves 20 (extra small slices due to RICHNESS)

EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)

INGREDIENTS:

CRUST

Ø            2 cups pecans
Ø            ¼ cup flaked coconut
Ø            1/8 cup cacao powder
Ø            6 – 8 Medjool dates, pitted and cut in half to assure removal of pits
Ø            ¼ teaspoon pure, non-alcoholic vanilla extract
Ø            ¼ cup raw agave

DIRECTIONS:

1.            Process crust ingredients in food processor.
2.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
3.            Press mixture into bottom of spring form pan (not on sides).
4.            Cover and chill, if desired.

FILLING

Ø            ¼ cup of cacao nibs
Ø            1 ¾ cup raw agave
Ø            6 cups of cashews
Ø            1 cup cacao powder
Ø            1 ½ cups pecans
Ø            ½ teaspoon Celtic or Himalayan salt
Ø            5/8 cup lemon juice
Ø            1 teaspoon pure, non-alcoholic vanilla extract
Ø            2 tablespoons lecithin granules (a fat emulsifier)
Ø            1 cup of coconut oil

DIRECTIONS:

1.            Soak cacao nibs in ¼ cup agave, cover and set aside.
2.            Soak cashews in filtered water for 30 minutes, drain and set aside.
3.            Process pecans in food processor and add lemon juice, until smooth.
4.            Add enough filtered water to equal 1-½ cups.
5.            Add rest of agave (1-½ cups), vanilla and process again.  It will be very thick.
6.            In blender, add cashews, cacao, lecithin, coconut oil and salt, blending until super smooth.
7.            Mix in by hand cacao nibs and agave mixture.
8.            Pour on top of crust.
9.            Cover and refrigerate overnight.
10.       Remove from spring form pan.
11.          Garnish with pecan halves and slices, fanned strawberries, and serve

BEST RAW CHOCOLATE CAKE & CASHEW CREAM FROSTING

BOBBY’S BEST RAW CHOCOLATE CAKE
Serves Six

EQUIPMENT NEEDED: Food Processor

ORGANIC INGREDIENTS:
1 ½ cups raw walnuts
10 pitted Medjool dates
1/8 cup alfalfa sprouts
Dash of salt
1/3 cup unsweetened cocoa or raw carob powder
½ teaspoon pure vanilla extract or 1 teaspoon raw vanilla powder (optional)
½ cup fresh raspberries or strawberries (optional)

DIRECTIONS:
1. Fit the food processor with S-blade.
2. Put walnuts and salt in the food processor and process until finely ground.
3. Add the dates, cocoa or carob powder and optional vanilla.
4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed
5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving.

WORLD FAMOUS CASHEW CREAM

Serves Four

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS:
2 cups cashews
2 Tablespoon Tahini (optional)
12 -15 dates (not soaked)
1/8 cup sprouts (alfalfa, mung or red clover)
3 teaspoons non alcoholic, pure vanilla extract
Water or Rejuvelac – add as needed to keep the blender going.

DIRECTIONS:
1. Blend everything until very, very smooth – almost fluffy.
2. Add some raw cacao and you will swoon.

VARIATIONS:

Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

Chocolate Coconut Cookies

 Chocolate Coconut Cookies – These are better than any cookie and with a big cold glass of my Mooov Over Daisy Almond Milk you will think you have died and gone to cookie heaven. Enjoy these cookies they are good for you. Really!

  • 3 cups raw oats – pulverized in blender or food processor
  • 1 cup unsweetened grated raw coconut
  • 1 cup finely chopped pitted dates
  • 2 cups finely ground cashews
  • 1/2 cup or finely ground almonds
  • 3/4 cup raw cacao powder RAW CHOCOLATE
  • 1/2 cup water- less may be needed to form balls

Blend all ingredients together in blender or food processor till smooth. Form into balls, and arrange in dehydrator on parchment or teflex. Place a pecan in the center of each cookie and press each one with oiled palm till ¼ inch flat. Dehydrate for about 12 -18 hours at 110 degrees. You can leave them in longer if you like them crunchy

Really Rawsome Raw Chocolate Maca Macaroons

Creative Health Institute Raw Chocolate Macaroons

Ingredients

  • 3 cups raw dehydrated coconut – shredded
  • 1 cup cacao powder
  • 1/2 cup fresh coconut water
  • 1/2 cup agave nectar or date pate/water or yacon syrup.
  • 1/2 cup coconut butter
  • 1/4 cup Maca
  • 2 tbs raw vanilla – beans ground 
  • 1/4 tsp celtic sea salt

Directions – Combine all ingredients into a bowl, and mix thoroughly with your hands or a big wooden spoon. Roll into 1 inch balls, place on dehydrator sheet, dehydrate for 6-12 hours. 
Servings: 24

Rawsome Chocolate Cheesecake Recipe

Creative Health Institutes Easy Raw Chocolate Cheesecake recipe:

 Crust

  • 1 cup dried coconut
  • 1 cup walnuts or pecans
  • pinch of salt
  • ¼ cup of date water

Powder the coconut first in the food processor or blender.  Add everything else and process to a sticky consistency. Press into the bottom of a 6 or a 9 inch spring form pan. Put into the freezer to set up while you are making the filling. The nuts need to soaked over night and dried before using to make them more digestible and lower the acid levels.

Filling

  • 1 cup walnut or almond milk
  • 2 cups cashews
  • 1 cup coconut oil
  • 1/4 cup carob powder
  • ¼  cup cacao powder
  • 2 tbs lemon juice
  • 2 tbs lecithin
  • 1 tsp vanilla extract
  • ¼ cup of date water or agave
  • pinch of celtic salt

 To make the nut milk soak the nuts over night. Blend with water in a 1:2 ratio. Strain through a mesh cloth or cheese cloth. Blend all ingredients in a blender, except the coconut oil. Once the batter is completely smooth add the coconut oil and blend again. Pour into the crust and smooth the surface with a spatula. Sprinke with Cacao Nibs, which have be soaked overnight in date water or agave. Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.

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