A Short, Sweet Post:)
Hey everyone! Hope you are all doing well. First, allow me to apologize for being MIA the last few weeks. I really thought it was only about a week, but realized today it's been a bit longer. I hope to catch up with all my favorite blogging buddies ASAP:)
Most of my time lately has been spent packing! We are moving. It is a move that was planned...sort of. We did know we would be moving sometime, just not so soon. Needless to say, the last few weeks have been a whirlwind. We will be starting our move this week! Yikes!!!
Meals have been very simple salads, smoothies, juices, and my favorite fall fruits like honeycrisp apples, concord grapes and figs...YUM!!! This smoothie had all three:)
Luckily there was still time to whip up a few raw goodies.
Hmmm, they all seem to have a little chocolate in them:)
Chocolate Macaroons: posted by Pam
Vegan "Thin Mint" Fudge as truffles and also pictured in the heart above, posted by Averie:
Raspberry Belgian Chocolates by Bees Knees Kitchen:
The filling is awesome!
***recipe link no longer working for raspberry Belgium chocolate, reprinted below from goneraw.com Raspberry Cream Filling: *1/3 c soft Date + 3-4 tbls Filtered water *3/4 c Raspberries *1 1/2 tsp Lemon Juice *1/4 c Coconut Oil *1/4 Cashew *1 tsp Vanilla extract *1 Vanilla Bean *Pinch of Celtic Sea Salt Blend the dates and water until completely incorporated and resemble a paste. If it is still too stiff add more water 1 tbls at a time. Remove from the blender and set aside. Blend the raspberries and lemon juice briefly and pour into a mesh sieve over a glass bowl in order to filter out the seeds. Use a spatula to move and push the raspberry pulp around in order to separate the juice from the seeds. The raspberry juice should yield 1/2 c of juice. Blend all the ingredients until completely smooth. Pour into a bowl and cover with plastic wrap. Let set in the freezer for 20 min or until solid but not frozen, or leave overnight in the fridge. To shape into balls, use a 1/2 tbls size measuring and scoop out the cream onto a wax paper surface. Roll into balls using the palm of your hands. The Raspberry Cream is a very soft cream so it starts to get too soft, then return to the freezer for 10 minutes or until solid. Once all the balls are rolled, return to the fridge until just before they are ready to dip into the Belgium Chocolate. Belgium Chocolate: *1/3 c Cacao Butter *1/3 c Cacao Powder *3 tbls Agave Nectar *1/2 tsp Vanilla Powder *Pinch of Celtic Sea Salt *Pinch of Chili Powder Bring 2 cups of water to a simmer in a small saucepan. Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan. Stir with a wooden spoon until the cacao butter is completely melted. Stir in the agave, vanilla, salt and chili powder. Turn off the stove and while continuing to stir, shift in the cacao powder. To dip each ball in the chocolate, place a toothpick in each of the Raspberry Cream ball. Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered.
Thanks ladies, for posting all these recipes that have made my hectic life a little sweeter:)
We are moving ourselves to Florida, and it is going to take a few trips back and forth. I will be away from the computer during the next few weeks, and may stay in Florida while the hubs makes a solo trip.
The big red trailer is all loaded and ready to roll.
While I am away, feel free to browse the happy raw kitchen blog recipe index for over 150 yummy raw food recipes I have enjoyed.
And since Halloween is just around the corner, make sure to check out all the fun I had last year making healthy Halloween goodies, like my sweet and simple boo~nanners:)
I still have a few things to do before the trip. Hope to see you soon!
Hugs and Love,