Meet the Nut Free, Vegan, Raw, Gluten Free, Grain Free It’s It of Ice Cream Sandwiches. And it’s even AIP and SCD friendly! Whoot Whoot! …
Meet the Nut Free, Vegan, Raw, Gluten Free, Grain Free It’s It of Ice Cream Sandwiches. And it’s even AIP and SCD friendly! Whoot Whoot! …
I am so excited! I FINALLY cracked the code on creating the perfect grain free, vegan, paleo, strach free, egg free CHOCOLATE CAKE!
These Petit Fours just topped the list of my favorite paleo treats EVER! …
The Freesh-maker, raw food rapper, and divine recipe creator, Jonny Freesh,is letting me giveaway 2 copies of his new ebook Raw Food Made Fun, Easy & Beautiful!! All you have to do to win a copy is comment below. I will randomly pick 2 winners on July 12th, and Jonny himself will then send you your copies of his new ebook! And then you can get to uncooking some of these gourmet recipes!
It was a pure delight to make Jonny’s Raw Peanut Butter Cheesecake Recipe from his new book. These are AWESOME! Above you can see my version, which I made with almond butter instead of peanut butter (and decorated with edible flowers), and it came out so rich and decadent. These are the PERFECT treat to have stashed in your freezer for emergencies or to serve when a surprise visitor drops by! Below is a photo of the way Jonny Makes them, seriously decadent!!
Jonny’s book Raw Food Made Fun, Easy, & Beautiful is full of creative and refreshing Raw Food Recipes.
Check out this picture of his Savory Raw Sunburger & Fries, can’t wait to make these too!
And gotta say Jonny’s Raw Carrot Beet Salad looks Amazing too! This recipe is also featured in his new book!
Peanut Butter Layer
Chocolate Layer Additions
2 Winners were randomly picked, using random.org and announced on Saturday, July 12th. Good Luck & Rawk On!!
See comments below to see who won.
To order your own copy of Jonny’s book click here.
These bars are the bee’s knees! Super to eat, the perfect summer time treat!
This Recipe can be make with whole raw walnut pieces, or with left over walnut “pulp” from making 1 quart of fresh walnut milk. I love this raw super fudge both ways, but if I had to choose my favorite, I would say the light texture in the version made with the left over walnut pulp is my favorite! You will find the version made with the whole raw walnuts to be denser and a bit chewier, but still fabulous! I promise!
**Check out my Updated Fudge Recipe that can also be made nut free!!
Choose either or:
The following ingredients stay the same:
*NOTE: Depending on how long you soak your walnuts before making a batch of milk, will determine how much left over “pulp” you have left. If you don’t soak them first, you will have more pulp leftover than if you soak them for a few hours. As soaking them helps to break down the nut, as well as remove any bitterness from the tannins. It’s totally up to you!!
**NOTE: You can use raw virgin coconut oil, OR if you are sharing this raw super fudge with someone who does not care for coconut flavors, you can use expeller pressed coconut oil which is virtually tasteless. Just make sure to use a brand like this one that does not use solvents in the extraction process.
Pictured below is the version I made using the left over walnut pulp in the base recipe. Pictured above is the version I made using 1 cup walnuts in the base recipe. Both are divine!! But my favorite texture is the one below made with the walnut pulp.
Also Featured on Raw Food Thursdays!
Trick or Treat!!
Just say “NO!” to corn syrup, partially hydrogenated vegetable oil, soy, artificial flavoring, refined sugar, and candida!!! And say “YES!” to a relatively easy to make gooey satisfying treat made with real food ingredients!! These “candies” freeze really well, so if you make a big batch you won’t regret it!
Don’t get scared away by this list of ingredients. This is a pretty simple treat to make! 4 layers of goodness with ingredients you most likely already have on hand!!
Step 1: Line a muffin pan with 12 paper baking cups. Gently melt cacao butter over a double boiler or in a food dehydrator. Stir in cacao powder and maple syrup. Once melted use a Tablespoon to pour 3/4 to 1 Tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!
*I like my chocolates best when made with cacao butter, but this can be an expensive and hard to find ingredient, so you can just sub in coconut oil instead! The cacao butter gives these a more authentic flavor, but the coconut oil will totally work in a pinch and still be divine!
Coconut “Marshmallow” Layer:
Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.
Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and sea salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.
Caramel Gooey Layer
Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.
Note: This layer is totally optional. If you would like to make a nut free treat, just omit the nuts. Or you can experiment with using sunflower or pepitas instead!
Push your chopped nuts or seeds into the caramel layer, then spoon over the remaining melted chocolate from above! If you don’t want the candy “cup” look, with the ridges on the sides, then you can remove the candies from the muffin cups just before covering with chocolate and set on a flat piece of parchment paper to firm up. Put into the freezer for 20 minutes or so. Enjoy!!
These candies should be stored chilled in the freezer or fridge. I personally keep a stash of homemade raw chocolates in our freezer at all times, you know just in case of an emergency. ♥
Here are the best tip I can offer you to make this recipe as soft & creamy as possible are:
#1 Soak your walnuts for at least 8 hours, and rinse very very well. This will wash away the bitterness and help soften them.
#2 After soaking & rinsing, blend the walnuts with the other ingredients really really well. When you think you have blended long enough, blend it just a little bit longer! And if you have a high speed blender like a Vitamix or Blendtec you will really “rawk” this recipe.
#3 Having an ice cream maker really helps in making great ice cream. Now, you can make this recipe without one, which I have done in the past, and it will still be good, but to get it to be like the store bought stuff, an ice cream maker really does make a huge difference. If you don’t have an ice cream maker, just pour the recipe into a bowl, and stir every few hours.
*Note, if you follow the tips above, you will end up with a pretty smooth & creamy ice cream. You might notice a tiny bit of a grainy texture due to the nature of the ingredients, but I found soaking & blending like above really helped to make a smooth ice cream that we are truly enjoying!!
Walnut Chunk Chocolate Ice Cream:
*you can also sub in regular cocoa powder if you don’t have raw cacao, but ultimately it takes best with the raw cacao powder!
Soak 2 cups raw walnuts (in 4 cups water) for 8 hours. Drain and rinse very well. This will remove the bitterness and tannins. Put walnuts, 2 cups fresh pure water, sweetener, cacao, vanilla, salt into a high speed blender. Blend on high for 1 to 2 minutes. Pour into an ice cream maker, and follow the directions for your ice cream maker. While ice cream is churning, let’s make the chocolate chunks.
Gently melt 2 tablespoons raw virgin coconut oil over a double boiler. You just barely want to melt the coconut oil, keeping it as cool as possible yet still in liquid form. Stir in raw cacao and sweetener. Mix in ½ cup frozen walnuts, rolling the nuts so they are fully coated in chocolate.
When your ice cream is just about ready, and starting to thicken in your ice cream maker, drop in your chocolate covered walnuts, one by one, so they are churned in. Or you can set your chocolate covered walnuts on a piece of wax paper and firm up in the freezer to serve on top of your ice cream. After about 30 minutes, when the ice cream is done churning in the ice cream maker, I recommend putting the ice cream into the freezer to sit for a few more hours to really firm up nicely. And the good news, even after sitting in the freezer for a couple of days, this ice cream was still soft enough to spoon out, and not icy like a lot of homemade vegan ice creams can be!
If you do not have an ice cream maker you can pour the blended walnut ice cream mixture into a glass or metal bowl, set in the freezer, and stir every hour or so. Your you can make milkshakes by blending some of the mixture with ice and serving in big mason jars. Or you can pour into a popsicle mold to create chocolate walnut fudgesicles. (I made sure the mixture with the chocolate covered walnut chunks was already pretty firm & frozen before pushing into popsicle molds, but if you aren’t adding chunks, you should be able to just pour the mixture into the popsicle molds & freeze!)
I was inspired to make these rawk candy candy cups when I was given a free and fabulous jar of Raw Organic Gold Label Coconut Oil from Tropical Traditions to review in a blog post. Um, yes, I had no trouble signing up for that! And you know what else, I honestly, truly love the Tropical Traditions Gold Label Coconut Oil. Like really love it. It is the softest and richest coconut oil I have used, and I promise I am not just saying that because I got a free jar! Now it’s your turn to get a chance to wine a free quart of virgin coconut oil! Contest Ended May 31st, 2013.
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Makes 1 dozen layered chocolates
Dark Chocolate Recipe:
Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup & vanilla into a smooth chocolate sauce.
White Chocolate Recipe:
I blended whole macadamia nuts, coconut oil, and honey in my Vitamix to create a super smooth white chocolate. You can also use a store bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.
Super Fun, Superfood Toppings:
Use an assortment of whatever you have available to you!
*You can easily sub in raw cacao butter for the coconut oil, if you want to make a more shelf stable chocolate. Since coconut oil has a low melting point, you will want to store these fancy candy cups in the fridge or freezer. I personally like to store them in the freezer.
Take a standard muffin tin, one used for making cupcakes or muffins. Line it with 12 paper cupcake liners. Pour a small about, about 1 tablespoon of dark chocolate into each cup. Then place into freezer to firm up. Once firm, add a spoonful of white chocolate to each candy cup, for the 2nd layer. You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer, like frozen berries, cacao nibs, etc. Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
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If you’ve been following me for a while you know that I used to blog as “Betty Rawker” you know, like a “Raw Betty Crocker”. My diet has always gravitated towards fresh fruits, veggies, and plant based foods, and for a substantial portion of my life I ate a vegan diet, starting at age 13. To make a long story short, in my late 20’s I was hit with a very aggressive and nasty autoimmune disease and I could no longer eat and properly digest the rice, beans, grains, and starches that were always a staple in my diet. For the first few years on my healing journey, I focused on a raw food diet, as I felt amazing going fully raw! But then a couple years into it, I didn’t feel as amazing, and I started craving fish and meats like nobody’s business. So I put the bettyrawker.com website on hold and started blogging at pureandsimplerecipes.com which evolved to forestandfauna.com this year. I chose Forest and Fauna because I am a little obsessed with foraging wild foods and I dream of writing a wild foods inspired cookbook someday. If you dig back into the archives, you will see I brought over a lot of the reader favorite raw food recipes from bettyrawker.com and now have them on this website. The most popular Betty Rawker recipe has been my take on the Snickers Bar. Below you will find my updated recipe. ♥
WARNING: This Cherry Garcia Ice Cream recipe is so good. Like really really good. It is so refreshing, anti-inflammatory, and it tastes absolutely divine.
*This ice cream recipe works awesome with fresh coconut meat or with canned coconut milk. I honestly like it both ways equally!
*Also check out Vedged Out’s Raw Version using cashews!
Eating “raw coookie dough” totally takes me back to being a kid again. And this recipe is so much better for you than that refined junk we ate as kids!
This rawking recipe is egg free, gluten/grain free, and refined sugar free! It is also nut free! Oh, and super easy to make!
I got the basis for this simple & satisfying recipe from Good Girl Gone Green! I suggest checking out her blog & recipes, as I have even told her before, we have very similar sweet tooth’s, or should I say sweet teeth?!
Raw Vegan Cookie Dough Recipe:
Blend coconut butter with dried coconut, sea salt & vanilla in a food processor until well blended. Add in dates, blend until well combined, will likely take at least 60 seconds. Drop in cacao nibs, pulse until well integrated. Roll into cookie dough balls with your hands.
Will make 9 truffle sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or vegan coconut ice cream! See below for ice cream & chia pudding recipes.
Vegan Coconut Ice Cream:
Blend ice cream ingredients together in a blender. Pour into ice cream maker. When ice cream is starting to thicken up, stir in little balls of cookie dough. Once ice cream is ready, serve or put in the freezer for another hour or 2 to firm up even more.
Vanilla Chia Pudding Recipe:
Blend almond milk, sweetener & vanilla together. Pour into a bowl, add in 1/4 cup chia seeds. STIR well. Let sit about 15 minutes, stirring on occasion. (If pudding doesn’t feel quite firm enough after 15 minutes, just add in another spoonful of chia seeds). Plop in a few raw cookie dough balls. Enjoy.
I used to wear my little Brownie uniform and sash full of badges with so much pride (pictured below)! I remember slinging those not so good for you cookies with my troop in front of supermarkets too. I also remember learning how to make raw style “no-bake” cookies, but oh, looking back, they had the worst ingredients! I recall crunchy peanut butter, non fat milk powder, refined sugar…ick!
So with Girl Scout Cookie Season in full swing right now, and a suggestion from a friend, today I made a simple “no bake” grain free Samoa Cookie, to honor Gluten Free, Dairy Free Girl Scouts Everywhere!!
Also, if I were trying to go nut free on these, I would likely sub in 1 cup sunflower seeds for the walnuts, but I haven’t tried that yet!! Or maybe try some 1/4cup ground flax, and 3/4 cup sunflower seeds if you have to omit the walnuts? Also, feel free to use any nuts in the base, almonds, hazelnuts, cashews, macadamia….. ♥
recipe updated February 23, 2016
When my hubby told me he could see this vegan mint chocolate chip ice cream being sold out of Whole Foods by the truckload, I knew I was onto something. My husband is always super supportive of my endevours, and willing to try anything green, but he is also always very honest. So when he is impressed by something I have created in the raw food kitchen, I always know I am onto something.
I got an ice cream maker for by latest b-day, and I believe that really helped make this ice cream super soft and creamy like the store bought stuff. Not hard and icy like the homemade ice creams that I made before the Cuisinart ice cream maker came to live with us. I went with the 2 Quart Size. Recipe below easily serves 4 hearty portions, but you still might want to double it!
Below is a beautiful photo Christy Richards took of the ice cream she made using this recipe. (see added in chocolate chips instead of the nibs).
Mint Chocolate Chip Ice Cream Recipe:
Blend coconut milk, spinach, sweetener and peppermint flavor (and vodka) on high in a high speed blender. Taste test for sweetness and peppermint, adjust to your liking. Pour into your ice cream maker.
If you have a Cuisinart ice cream maker, (also available in 2 Quart Size) let it run for 20 minutes, and add in raw cacao nibs slowly for the final 10 minutes. Spoon into bowls, serve, or freeze for later. I am happy to say that the next day, after sitting in the freezer overnight, this ice cream was still super soft and creamy, just like outta the carton, but way better!!
*Make sure to adjust peppermint flavor to preference based on the strength of the extract you are using. I personally really like using alcohol free extracts like this one: Organic Peppermint Oil in Sunflower Oil.
Note: For the “Old Original Version” of this recipe I use to add 1/2 cup of melted coconut oil for extra creaminess, but I have sense found in my test kitchen that adding a little booze makes creamy ice cream! I have omitted the coconut oil from the original recipe and replaced it with 1 Tablespoon of vodka. If I intend to freeze homemade ice cream for longer than a few hours, I always add a splash of booze to it. It is not necessary, but it will make for easier to scoop ice cream the next day, or even weeks later! ♥