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
Crunchy. Naturally sweet with a slight tang. Full of flavor and packed with vitamins and nutrients. This granola is a perfect way to start the day. I eat mine with some fresh home made almond milk which just brings this bowl of goodness to a whole different level of yum. But I am confident that it will go great with whatever your milk of choice is, or even as is, for an on-the-go snack!
As usual I made a big batch of this to feed my little family of 5. Half the recipe if you feel the need to, but keep in mind that most granolas will keep for several weeks if not months, in an airtight container, so making a big batch is rarely a bad idea 😉
5 cups sprouted buckwheat, or buckwheat that has been soaked at least 8 hours and rinsed very well then drained
4 TBS lucuma powder
1 TBS vanilla powder
1 cup soaked sunflower seeds, at least 4 hours then rinsed
1 cup shredded coconut
1 cup all natural Maple Syrup (not the Aunt Jemima kind)
3/4 cups melted coconut oil
2 tsp hibiscus powder (optional, but it does add to the tang and pairs great with the raspberries, plus it adds a pretty light pink color 🙂 )
1 cup (or more!) freeze dried raspberries
combine all ingredients except raspberries in a large bowl and mix well
taste it and adjust flavors according your preference, you can’t really go wrong here
lay on several dehydrator sheets
dehydrate at 105*F for abou 12 hours or until fully dry and crispy
add raspberries (I add them last so they retain their crispiness)
store in an airtight container, (hide yourself a container in your underwear drawer, in you live with people who who’s idea of one serving is half a jar)
Happy Valentines Day!!! This treat is more delicious than the title suggests. “More” because it is soooo creamy and dreamy that you wouldn’t guess it’s vegan.
I bought some out of season, over priced, still pretty tasty, raspberries earlier this week because I really wanted to make this Valentines Day treat for my kids. Every now and then I go out of my habitual seasonal produce shopping because what I have in mind sounds so delicious that I must make it, like really soon. And I am so glad I did not wait for spring to make this!!
This guilt free silky smooth indulgence paired with the amazingly deliciously simple crunchy peanut butter chocolate hearts made for a perfect Valentines for my family last night (although I will not wait a whole year to make it again 😉 )
Ingredients for raspberry ice cream:
1 cup raspberries
1 cup soaked cashews (30 minutes in hot water, or 4 hours in cold water)
1/2 cup honey
1 cup almond milk
2 TBS lucuma (optional but it adds to the creamy texture)
1 cup coconut milk cream (the full fat cream that comes in cans)
put first 5 ingredients in the blender and blend on high until super creamy and nuts completely broken down
add the coconut cream and finish blending
if using an ice cream maker, follow directions for that
if you don’t have an ice cream maker you can freeze these in ice cube trays and once frozen put them in a food processor or blender to create a nice cold mixture. (You might need to add a little liquid if doing it in the blender.)
This is so tasty that you don’t have to make it into ice cream! You can just eat it straight out of the blender as a yogurt substitute!
While waiting for ice cream, make your chocolate hearts.
Ingredients for chocolate hearts:
1/4 cup coconut oil
1/4 cup cacao powder
2 TBS natural crunchy peanut butter
2 TBS honey or other liquid sweetener (adjust according to desired sweetness).
in a saucepan, put the coconut oil and barely heat it up. Just enough to get it to starts melting.
Turn off the heat and add all ingredients except for honey.
Mix well until uniform
add the honey and mix until honey is very well incorporated in the mixture
pour in little heart shaped molds if you have them, if not you can pour this in anything (Ice cube trays, small containers, large containers), and set in the freezer to set
the small molds I have only take about 10-15 minutes to set