Raw Kitchen: Chocolate dip for breakfast?

How are we all doing with our kitchens? My big purchase over the weekend was a Kitchen Aid Food Processor that I have secretly wanted since I was a kid. I wonder why it has taken me this long to buy such an amazing and essential piece of equipment, but as I was growing up I remember the days when my mother nearly chucked hers out the window when food lodged itself between the plastic and the blade. Then again, I also remember her doing that to the waffle iron. I’ve never seen so many waffles stick to a waffle maker. I decided on human error and invested in my first, EVER, food processing machine! Brilliant!

I am fairly new to this raw food cooking idea, so I decided to consult the internet for my first recipe. I found several sights that highlight raw recipes and landed on “The Daily Raw’s Recipe for Choccie Cupcakes.” To my delight the recipe calls for lots of raw cacao and the sole use of my new food processor. What I am finding is that these raw recipes are actually fairly simple.

Ingredients for cupcakes
1 cup raw walnuts
5 Medjool dates
1/8 cup raw cacao powder
1 teaspoon coconut oil, liquid form
1 teaspoon organic vanilla extract
½ teaspoon organic almond extract
¼ teaspoon sea salt

Process walnuts and dates first, until they stick together
Add sea salt, vanilla, almond, raw cacao, and coconut oil. Mix until thoroughly combined
Roll eight balls out on a plate or cookie sheet (you can mold these balls into any shape you want)

Icing
1 cup coconut pulp (I couldn’t find this, so I opted for 2 organic bananas)
½ cup agave nectar
¼ cup coconut water
½ teaspoon vanilla extract
Dash of sea salt

For different colored icings mix 1 tablespoon above with:
½ teaspoon cacao for chocolate
¼ teaspoon beet juice for pink
¼ teaspoon liquid chlorophyll for green

Puree coconut pulp, agave nectar, and coconut water first
Add vanilla and sea salt
Mix in either cacao, beet juice, or chlorophyll

Like any good cook will tell you, follow directions closely, but don’t be afraid to add your own flair. Since this was my first raw recipe, I opted to add 3 tablespoons of raw cacao to the original icing mix for a flavorful bowl of chocolate dipping sauce. Yummy! And, I had plenty left over for the chocolate covered strawberries I had for breakfast today. It was delish!

I can’t wait to hear what you have made in your Raw Kitchen.

Dr. Wendy Norman, D.C.

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