Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!
2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
1/2 cup freeze dried raspberry powder, ground in the blender
2 TBS lucuma powder
1/4 cup + 2 TBS coconut sugar
1/2 cup water
1/4 cup melted coconut oil
mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
scoop in ball shape and put on a dehydrator tray, on the mesh screen
dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
will save for at least a week on the shelf, even longer in the fridge
Bananas.Peanut butter. Chocolate. I mean c’mon. If you love bananas, you can’t go wrong with banana ice cream. SO easy. SO delicious. SO nutritious. SO cheap. And pretty fast to make. One of my very first posts was a banana ice cream. I’ve been making this ice cream for years, and although I have upped my skill in the kitchen and purchased an ice cream maker to make more fancy frozen things, I still love the simple and easy dessert that a frozen banana offers. I am sure most of you reading this have tried a version of the banana ice cream. What is your favorite combo?
in a food processor put all the bananas and blend. You will have to turn off the machine every now and then to scrape down the sides. Eventually it will catch and a beautiful creamy mixture will start forming
At this point, add the peanut butter and 3 TBS of the chocolate sauce
spoon into bowls and top with 1 TBS of chocolate sauce. This will harden at the contact of the frozen banana and create a nice crunchy chocolate layer. MMMMMM goodness….
This made just enough for my little family of 5. We all could’ve had a little more 😉
I bought my first seasonal butternut squash at the market this past week. I am excited for this season and all the fun recipes I will be creating! I chose to bring in this Fall season with a delicious shake. It’s kinda like pumpkin pie in a cup, but really cold.
After making it I envisioned so many alternatives to making this, the possibilities are endless!! So glad the season is just starting 😉
I wish I would’ve taken a better picture, but I had 3 little children tugging on me as I was photographing their dessert. Their patience was running thin and I decided to stop the torture and give them their treat. I will probably be making this again, and will hopefully get a better picture.
1 cup chopped butternut squash/ 200 grammes de butternut
1 tray on coconut ice cubes (my trays make 16 ice cubes)– For this I planned a few hours ahead and froze coconut milk in an ice cube tray, the good kind coconut milk, with the cream and all./ 16 glacons de lait de noix de coco ( j’utilise du lait de coco soit fait frais ou en cannette ou carton, et je congele au joins 4 heures)
4 medjool dates/ 4 dates medjool
1 large frozen banana, sliced/ 1 banana gelee, coupee
1 1/2 cups almond milk/ 1/3 de litre de lait d’amande (Ou un peu plus selon la texture desiree)
1 1/2 tsp pumpkin pie spice/ 2 cuillieres a caffe d’epices d’autumn melangees (canelle, noix de muscade, clous de girofle)
put everything in a blender and blast it on high until desired consistency/ mettez tout dans un blender et faites tourner a fond
I topped this with a few chopped pieces of dates and crushed pecans/ j’ai ajoutee des morceaux de noid de pecans et de dates pour decorer
this made enough for 2 adults and 2 children/ ca a fait assez pour 2 adults et 2 enfants
When it comes to my taste buds, I can never go wrong with chocolate, well… except for that one time…. but I learned 😉
My husband is the same. If I present him with something chocolatey, I know he will devour it happily. So I created this rawcoroon after the lemon one. Because, well I love lemon too. And I was actually inspired to start making rawcoroons when I had an expensive store bought lemon one. So here is my chocolate indulgence for today.
2 cups almond flour (made from whole almonds blended down into a flour, not the store bought kind)
1 cup shredded coconut
1/4 raw cacao powder
1/8 cup maple syrup
1/8 cup coconut sugar
1/4 cup water
2 TBS coconut oil
in a large bowl mix first 4 ingredients
in a small bowl or blender mix remaining ingredients
combine everything until well incorporated
don’t let husband come in and eat everything out of the bowl
scoop into little balls on the mesh screen of the dehydrator
dehydrate for about 8 to 10 hours, depending on what consistency you want and also what size balls you made. I like mine crispy on the outside and moist on the inside.
We just had a fun day in the sun and it seemed like the perfect way to end a great day was with ice cream. Although I do love ice cream and frozen yogurt, I try to limit the frequency of which I have them. Thankfully I had a bunch of frozen mangoes in my freezer ready to be made into sorbet!! This sorbet is so creamy and rich you wouldn’t believe it’s just mangoes!! I hope you enjoy this as much as we did 🙂
Ingredients for sorbet:
Frozen MANGOES!!! I had three small ziploc bags filled. That’s what I used. If it were all chopped up I would say maybe 2 or 3 cups?
Ingredients for coulis:
1 cup fresh strawberries
1/8 cup coconut oil
1 TBS raw honey
make coulis first by blending all the ingredients on high until very well incorporated. Set aside.
run mangoes through champion juicer with the blank attachment.
Put in bowls and enjoy!!!
This made barely enough for 4 of us. Next time I will add another ziploc bag of mangoes (or two 😉 )
I haven’t tried making this in the food processor like I do my banana ice cream, if anyone tries it, let me know how it turns out!!
Every week at school the kids go to the library and take home a book for the week. This week my daughter brought back The Disney Princesses Cookbook. It sometimes drives me nuts how infatuated with princesses and pink and everything girlie my daughter is, but I must admit it’s kinda cute and I really like the idea that they made a whole book where the princesses are cooking and serving others.
Here, my daughter and I adapted a version of their cookies, using ingredients I feel better eating. Plus it gives us time to bond while I explain to her why I believe some ingredients are better than others for our bodies. I think they turned out great, and by judging with the amount that is left just minutes after they came out of the oven, it’s safe to say that the rest of my family agrees 🙂
1 cup flour (I used Spelt)
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup melted coconut oil
1/2 cup coconut palm sugar (or any sweetener really)
1 egg (if vegan I think using 1/4 cup flax meal would work, although I haven’t tried it yet. You would probably have to add a small amount of liquid to that)
1 cup oats
1 cup shredded carrots
1/2 cup shredded apple
1/3 cup cranberries
preheat oven to 375 F
mix first 5 ingredients in large bowl
whisk together coconut oil and sugar until well combined, then add the egg and mix well
combine both mixtures and mix well
add remaining ingredients and mix
spoon out dough on cookie sheets, spacing them about 1 inch apart (they don’t spread or fluff up much)
put in the oven for about 15 minutes. Since my daughter was helping me, we ended up with various sizes of cookies, therefore various “done-ness”, and I think they all tasted great.
MMmmmm, there’s nothing like guilt free ice cream. This banana ice cream is so easy and delicious. And versatile too. I did this batch with chocolate but you can get as creative as you want, adding nuts, berries, anything really! My daughter wasn’t a fan of the crunch of the chocolate, which came mainly from the cacao nibs, and partly from the hardening of the chocolate once it hits the ice cream (one of my favorite parts of this treat) If you have kids who don’t like crunch, or yourself like a creamier texture, just skip the nibs!
1/2 cup coconut oil
1/4 cup raw honey
6 TBS cacao powder
3 TBS cacao nibs
dash of salt
Put all ingredients in a double boiler or in a jar in boiling hot water and mix until well combined. Set aside. The benefit of doing this step in a jar is that if you don’t use all the chocolate mixture (I didn’t), it’s conveniently stored in a jar that you can put a lid on and save for later use (which I did).
Banana Ice Cream
4 frozen bananas
Put bananas in food processor and blend until creamy texture is achieved. This step can take a little bit of time and work, depending on your food processor. It takes me under 10 minutes but I have to constantly open the lid, scrape the sides down with a butter knife, to get things moving. At first it will seem like it’ll never become ice cream, but after sufficient scrapping, the bananas will catch and you will witness a deliciously creamy mound form right before your eyes. So satisfying.
Once that happens, add a few tablespoons (3 or 4) of the chocolate mixture into the food processor and pulse a few times to combine.
Dish out in small bowls, top with more chocolate sauce and enjoy!
My daughter had been asking for some sorbet, and I usually keep a good amount of frozen fruits in the freezer to whip up a batch of sorbet or raw ice-cream. But all I had that day was frozen strawberries. So I looked in my kitchen to see what I could make to satisfy her craving for a treat. Thats when I came up with this quick, easy and delicious Coconut Strawberry Bliss.
1 cup organic coconut milk fat that you get from scrapping off the top of a 13.5 oz can of organic full fat coconut milk. Don’t shake the can or the water and fat will be mixed up and you will get a more watery substance, (which is still delicious, just a different consistency)
2 cups organic frozen strawberries
1 TBS honey (or more to taste)
Put everything in a high speed blender and blend until smooth. I topped it off with some cacao nibs, but I’m sure fresh fruit or just on it’s own would be just as delicious. It took me a total of 7 minutes, including eating it. No not really, but almost 😉 You should get a nice heavy creamy consistency that you can eat with a spoon.
This will give you about 4 portions of about 5 oz each, which is really all you need when indulging in coconut milk fat. That stuff is delicious but rich. Enjoy!