Category: Raw Chocolate

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.

Chocolate Chia Pudding Pie

 

Serves 12 to 14 depending upon size of slices

Pudding Filling Ingredients:

  • 2 cups chia seeds
  • 6 cups hemp milk (or your favorite nut or seed milk)
  • 3 T cacao powder
  • 1 1/2 cups date paste
  • 1 t Himalayan sea salt
  • 1 T vanilla
  • 1 T lecithin

Pudding Directions: Blend all ingredients except chia seeds and pour mixture into a large bowl. Pour in chia seeds; whisk vigourously and set aside.

Crust Ingredients

  • 2 cups almond flour
  • 1 cup date paste
  • 3 T cacao powder
  • 1/4 cup melted (in dehydrator below 118 degrees) cacao butter
  • 1/2 t Himalayan sea salt

Crust Directions: Blend all ingredients in a high-speed blender. Scoop into spring-form pan and pat evenly at the bottom of the pan. Pour pudding mixture on top. Set in freezer for two hours. Let sit at room temperature for 1/2 hour before serving.  Optional — sprinkle top with cacao nibs.

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

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.

Raw Chocolate News… Cornell University Scientists Discovered Raw Cacao/Chocolate Powder Has Nearly Twice The Antioxidants Of Red Wine, And Up To Three Times The Antioxidants In Green Tea

Researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell  state “the reason that raw cacao/cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids”.

Scientists have known for years that raw chocolate/cacao contains massive amounts of antioxidants, in fact there is no common food with a higher antioxidant rating. In fact recent research shows that the antioxidants found in raw cacao have unmatched stability and are easy to assimilate. Of all known foods, raw cacao is also the ONLY food which does NOT lose its Oxygen Radical Absorption Capacity (ORAC) over significant periods of time, making raw cacao/chocolate both the most POTENT and  STABLE source of antioxidants found in any natural food.

According to research cited in The New York Times,” fresh raw cocoa beans are super-rich in the type of flavonoid called flavanols which are very strong antioxidants. Cocoa/cacao beans contain 10,000 milligrams (10 grams) of flavanol antioxidants per 100 grams – or an amazing 10% antioxidant concentration level”!

Some of the most active substances in raw cacao/chocolate are:

  • Anandamide (a neurotransmitter known as “the bliss chemical”)
  • Arginine (nature’s aphrodisiac)
  • Dopamine (a neurotransmitter which bring about clarity)
  • Epicatechins (antioxidants)
  • Flavanols ( catechin,epicatechin, epigallocatechinMagnesium (for healthy heart function)
  • Histamine
  • Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
  • Polyphenols (antioxidants)
  • Salsolinol
  • Serotonin (anti-stress neurotransmitter)
  • Tryptophan (anti-depressant amino acid)

Tomorrow we will go over the vitamins and minerals found in the super food of super foods. Make everyday more than awesome, make it rawsome!

Blessings, Bobby

Raw Cacao Tops The Table of ORAC Values for Common Foods

Here is a comparison of the Oxygen Radical Absorption Capacity (ORAC) score per 100 grams for some common foods known to have a high antioxidant level, listed in descending order.

  • Unprocessed Raw Cacao – ORAC 28,000
  • Acai Berries – ORAC 18,500
  • Dark Chocolate – ORAC 13,120
  • Milk Chocolate – ORAC 6,740
  • Prunes – 5,770
  • Wolfberry Juice – 3,472
  • Pomegranates – 3,307
  • Raisins – 2,830
  • Blueberries – 2,400
  • Blackberries – 2,036
  • Garlic – 1,939
  • Kale – 1,770
  • Cranberries – 1,750
  • Strawberries – 1,540
  • Tahitian Noni Juice – 1,506
  • Raw Spinach – 1,260
  • Raspberries – 1,220
  • Brussels Sprouts – 980
  • Plums – 949
  • Alfalfa Sprouts – 930
  • Steamed Spinach – 909
  • Broccoli – 890
  • Beets – 840
  • Avocado – 782
  • Oranges – 750
  • Red Grapes – 739
  • Red Bell Pepper – 710
  • Cherries – 670
  • Pink Grapefruit – 495
  • Kidney Beans – 460
  • Onion – 450
  • Corn – 400
  • Cauliflower – 385
  • Frozen Peas – 375
  • Potato – 300
  • Cabbage – 295
  • Banana – 210
  • Carrot – 200
  • Apple – 207
  • Tomato – 195
  • Peach – 170
  • Lima Beans – 136
  • Pear – 110

Raw Chocolates Amazing Substances… No Wonder We Love It

 Here is a partial list of some of the “rawmazing” active substances found in organic  raw chocolate

  • Anandamide (a neurotransmitter known as “the bliss chemical”)
  • Arginine (nature’s aphrodisiac)
  • Dopamine (a neurotransmitter)
  • Epicatechins (antioxidants)
  • Magnesium (for healthy heart function)
  • Serotonin (anti-stress neurotransmitter)
  • Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
  • Polyphenols (antioxidants)
  • Tryptophan (anti-depressant amino acid)

Raw Chocolate Can Make You Feel Happy And Put A Smile On Your Face.

Can Raw Chocolate Help You Be Happy And Put A Smile On Your Face? For centuries chocolate had been know as a  “comfort food”. Most of us have looked to chocolate to help us feel better when we are a little stressed, depressed, love lorned and maybe just having a bad day.

Scientist tell us the reason we find ourselves reaching for the chocolate  is that certain chemicals found raw cacao can affect parts of the brain which send out the “I Feel Happy Signals”. The main chemical which is responsible for the happy feeling is Phenylethylamine (PEA) which increases the activity of neurotransmitters (brain chemicals) in certain areas of the brain which control the ability to focus attention and stay alert. What’s really “rawmazing” is that we naturally experience elevated PEA levels when we are falling in love,  enjoying a movie, reading a good book, or are  focused on a project or task that we love doing. When PEA a levels are heightened we find ourselves losing  track of time and are  sometimes not consciously aware of what is happening in our personal universe. Raw Cacao contains and average of around  2% PEA (phenylethylamine). So, yes there is a good reason for all the smiling people who are eating raw chocolate.

Another set of chemicals found in raw chocolate which create “I Feel Happy Signals” is monoamine oxidase inhibitors… Wow that is just to big of a mouth full, so lets call them by their nickname “MAO inhibitors”.  Dr. Gabriel Cousens and Daivid Wolfe have studied the effects of the MAO inhibitors and  have shown that they allow the neurotransmitters such as anandamide (“The Bliss Chemical”) and dopamine to stay in the blood system longer and thus play and important role in facilitating anti-aging and rejuvenation of the bodies organs.

When we can increase the amount and time of the “the bliss chemicals in our blood system we feel more joy and  our ability to create and live at higher health levels cause our bodies to have a tendency to rejuvenate and we can actually turn back the hands of time.  So, be happy and eat raw chocolate to your hearts content! Well maybe not that much…

Blessings, Bobby

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