Raw Christmas Treats Round-Up

Being a grown-up at Christmas can be tough. Before working full-time and taking on the responsibilities that come with getting married and moving to another state, I would have had about ten Christmas treats baked by now, have eaten at least half of them, watched about eleven Christmas movies, and have tins of goodies on all of my family and friends' doorsteps. As of right now I have watched maybe two Christmas movies, made one batch of chocolate covered crunchy peanut butter balls, and have delivered zero goodies to anyone… It changes THIS week. No more putzing around with to-do lists and piles of laundry and cooking. I'm going to let the house get dirty, wear my least favorite socks and shirts leftover when it's laundry day, and bake some darn cookies. All I want to do is hang out with my husband and get fat on the couch with piles of treats while watching movies with little elves and talking snowmen and forget that I am a responsible 24 year old for a few nights. I want to sit and take way too long to wrap all the special gifts we got our family, fill tins of goodies and stand in line way too long at the post office to mail them without a care in the world. I don't care if I still have to show up to work all day for the next five days, THIS IS STILL HAPPENING PEOPLE. I refuse to let another week go by half-committed to this season. (Deep breath.)

Now that I have that off of my chest, here is a little round-up of the healthy, raw versions of my favorite Christmas treats I made last year for those of you looking to watch your refined sugar intake this season (without compromising flavor, I promise these will not disappoint). 

1. Chocolate Covered Peanut Butter Balls

2. Peanut Butter & Brazil Nut Chocolate Fudge

3. Mint Chocolate Pudding

4. Snowball Cookies

5. Triple Layer Mint Fudge Brownies

How To: Homemade Almond Milk - Plain, Vanilla, and Chocolate

When I discovered how to make my own almond milk a few months ago my initial reaction to making it was WHY haven't I been doing this all along! It is so simple, delicious, and saves you the extra mystery ingredients added to store bought almond milk that you can't pronounce. It also gives you the freedom to flavor and sweeten it as you like, plus it is more cost effective to make it yourself (especially if you are almond milk guzzlers like Scott and I). I know there are plenty of homemade almond milk recipes floating out there on the inter-webs, but I still felt like sharing my own for what it's worth. So here is another to contribute to the stockpile.

It all starts with a cup of raw almonds. I tend to soak mine in a bowl on the counter overnight, or keep them in a jar in the refrigerator soaking for up to one day before making the milk. When ready to use, drain the soaking water and give them a good rinse.

I then place the soaked almonds in my Nutri-bullet, add 1 1/2 cups of water, and blend for about 45 seconds. 

Using the nut milk bag, I strain the blended almond milk mixture into a bowl, squeezing out every last drop.

I then return the almond pulp to the mixer again, and blend it once more with another 1 1/2 cups of water for 30-40 seconds. Then I strain it again through the nut milk bag into the bowl. From here I typically rinse the blender and fill it back up with my almond milk, add a pinch of pink salt, any flavorings or sweeteners I desire for the batch I'm making, and blend one last time for 10-15 seconds. Then I transfer my fresh almond milk to a few jars and place them in the refrigerator to chill. 

Ingredients

Plain

1 cup raw almonds soaked

3 cups filtered water

Pinch of pink salt

Vanilla

1 teaspoon vanilla extract

Chocolate

4-6 teaspoons raw cacao powder

2 tablespoons agave

Step 1: Soak the almonds for a minimum of 4 hours, if not longer or overnight. Can be stored in a jar soaking in the refrigerator for 24 hours, but make sure to change out the water every 12 hours or so. The longer you soak the almonds the better they will blend, giving the milk a richer flavor. 

Step 2: Drain and rinse the almonds and place in a high speed blender. Add the full 3 cups of water if your blender can hold it, otherwise add only 1 1/2 cups right now. Blend the almonds with the water for about 45 seconds. 

Step 3: Strain the mixture through your nut milk bag into a bowl, squeezing out every last delicious drop. (If you could only add 1 1/2 cups in Step 2, place the almond pulp back into your blender, add the remaining 1 1/2 cups of water, blend for another 30-40 seconds, and strain a second time.)

Step 4: For plain almond milk, I recommend rinsing your blender and returning the milk to it to process for an additional 10-15 seconds with a pinch of pink salt (or sea salt) to help bring out it's flavor. For vanilla almond milk, add a teaspoon of vanilla and blend. For chocolate almond milk, add only 4 teaspoons of the raw cacao powder (or your favorite cocoa powder) to the mixture with the two tablespoons of agave. Blend for 10-15 seconds and give it a taste, if it is not chocolatey enough for you add the additional teaspoon or two and re-blend. 

Step 5: Transfer to sealable jars and place in the refrigerator to chill. Fresh almond milk will keep for about 3 days.

Looking for ways to use your leftover almond pulp? Pinterest has got you covered. 

Raw Black Bottom Pumpkin Pies with Whipped Coconut Cream

I'm currently sitting in my kitchen with my first test batch of cinnamon rolls in the oven (recipe coming soon!) while writing this awesome post on the best pumpkin pie I've ever had. Life is feeling pretty good right about now (and it is smelling AMAZING). Oh and I am eating a salad. Need to offset the weekly treat indulgence with lots of veggies and juicing in between. I promise I don't only eat what I post! It's about balance. And these pies will knock the socks off your taste buds without all the added refined sugars and flours found in your typical treats (cough... like these cinnamon rolls... cough...).

Last year when I made my first raw pumpkin pie I swore I would never eat a baked pumpkin pie again. That was a little bold, but my love for the raw pie still stands. This year I decided to mix it up a little by adding the black bottom. But why stop there? Then came the chocolate crust. Then I made it cuter in a new mini-pie form. Everything tastes better when cute and small. I might be inclined to say I kicked last year's pie in the butt. But I won't say. You'll just have to make both and decide for yourself. 

Notes: In order to make this completely raw you will need to use raw pumpkin instead of the canned, and substitute cashew cream for the whipped coconut cream. 

Yields four 4-inch mini pies. Could substitute one 9-inch tart pan with removable sides, if desired. 

Ingredients

Crust

1 cup raw almonds

1 cup raw cashews

1/2 cup raw cacao powder

1 cup of dates

Pinch of pink salt

Dash of cinnamon

1 or 2 tablespoons of water

Pumpkin Filling

1 15oz. can pumpkin puree preferably organic and in a BPA free can

3/4 cup raw agave

1/4 cup whipped coconut cream

2 teaspoons pumpkin pie spice

Raw Chocolate

1/4 cup raw cacao powder

1/4 cup coconut oil melted

4 teaspoons raw agave

One batch of whipped coconut cream. 

Begin by making the coconut cream and transferring it to an airtight container in the refrigerator. 

For the crust, remove the seeds from the dates, give them a chop, and soak them in water for at least 10 minutes to hydrate and soften. In the bowl of your food processor, process the almonds and cashews until they resemble a fine meal. Add the cacao powder, salt, and cinnamon. Pulse to incorporate. Add the soaked dates and process until fully incorporated and crumbly. Add only one tablespoon of water and process, scraping down the sides as needed, until the mixture is slightly sticky and binding together. Add any additional water slowly to avoid adding too much, it will make handling the dough very frustrating in the next step (guilty...). Lightly grease four 4-inch springform pans (or tart shells or ramekins) with coconut oil. Divide the crust mixture evenly between the four, and using your fingers, press the dough into the pans and up the sides evenly. Transfer pans to the freezer to chill while you prepare the chocolate.

For the raw chocolate, combine all the ingredients in a small dish and whisk together until all the cacao clumps are gone and the mixture is smooth. Remove the pie pans from the freezer and spoon 3 teaspoons of the raw chocolate into each pie shell, giving it a nice base layer of chocolate. Return to the freezer for the chocolate to set.

For the pumpkin filling, combine the pumpkin, agave, and pumpkin pie spice and whisk vigorously to get rid of any clumps of pumpkin. Fold/stir in the whipped coconut cream last. Remove the pie shells from the freezer (if the chocolate is set, if not then give it a few more minutes). Divide the pumpkin filling evenly between the four dishes. Cover and refrigerate for at least 4 hours before serving. 

When ready to serve, run a knife around the outside of the removable shell before unclasping and removing (if using springform ones like mine). Top with whipped coconut cream and a dash of cinnamon (optional). 

Chocolate Chip Coconut Snack Bars - A.K.A. Scotty Bars

Very rarely do Scott and I ever sit down for a snack or a meal and eat the same thing. We tend to have our own versions of everything, including granola bars. So we started giving them either the "Jessie" or "Scott" prefix to differentiate between versions, and to be cute, of course. "Jessie Bars" have now become my chocolate peanut butter protein bar (recipe here) with a tablespoon or two of maca powder added. And now we have recently introduced the "Scotty Bars" to our weekly menu, incorporating some of his favorite flavors. Chocolate and coconut. These babies are packed with energy sustaining nutrients that will keep you going all morning or afternoon. Plus they only take a few minutes to whip up and require no time in the oven - WIN. Not to mention, if you have a bit of a sweet tooth, you'll love the hint of a cookie dough taste these possess. One of these guys paired with a cup'o'coffee first thing in the morning is sure to send you off into the day full of good vibes. Each of these bars (Jessie and Scotty Bars) also make for great road trips snacks. Just make sure to keep them in an airtight container or baggy in a cooler (or lunch pale with an ice pack) if you do decide to bring them along!

Makes 5 bars.

Ingredients

1 cup rolled oats

1 cup raw sunflower seeds

Heaping 1/3 cup raw brazil nuts

1/2 cup unsweetened, shredded coconut

Pinch of pink salt

Few dashes of cinnamon

1/3 cup raw cacao nibs

1/2 cup almond butter

1/4 cup raw agave

1/4 cup raw honey or more agave

Using a food processor, Vitamix, or a Nutri Bullet (with the milling blade) pulse the oats, sunflower seeds, and raw brazil nuts (separately) a few times to break up into smaller coarse chunks. Combine all three in a small mixing bowl after pulsing. Mix in the pink salt, cinnamon, coconut, and cacao nibs. Then add the almond butter and honey/agave. Mix well, making sure to really incorporate and distribute the almond butter and sweetener throughout until the mixture in nice and sticky. Press into a 9x5 inch bread pan, lined with parchment. Either freeze for 10-15 minutes to set before slicing, or refrigerate for an hour or two. Remove them from the pan and slice into 5 bars. Store in an airtight container in the refrigerator for up to one week. 

Raw Samoa Cookies

I started craving these around Christmas time, and have been waiting since for girl scout cookie season to arrive so I could try to replicate one of my favorites. If you have never had the Samoa girl scout cookie, please do, they will change your cookie life. If you have had them, this is very good news because you can now have them in a healthier, raw form! The flavor was outstanding, I don't miss the real things one bit. Oh so very excited to be sharing this recipe with you all and hope you get the chance to make these cute little cookies (or have someone else who dearly loves you make them instead!). 

Makes about 30 cookies.

Ingredients

Shortbread Cookies

1 cup raw walnuts

1 cup raw cashews

3 tablespoons raw agave

1 teaspoon water

Caramel

1 cup firmly packed dates, pitted

3 tablespoons water

Dried, unsweetened coconut for topping

Chocolate Drizzle

1/4 cup raw cacao powder

1/4 cup coconut oil, liquid form

1-2 tablespoons raw agave or honey

Begin making the caramel by combining the dates and water in a food processor and processing until smooth and creamy, scraping down the sides as needed. Transfer the caramel to a small dish and clean the processor bowl and blade to make the cookie dough. 

For the shortbread cookies, process the walnuts and cashews in the food processor until they resemble a fine meal. Then add in the agave, process until crumbly, and add in the teaspoon of water. Process until a large sticky ball of dough is whirling around in your bowl. Remove the dough, place it between two sheets of parchment paper, and roll out to about 1/4 inch thickness. Cut the cookies out of the dough using a small circle cookie cutter (mine was about 2 inches in diameter), and place on a parchment lined cookie sheet that will fit in your freezer. Spoon a teaspoon of the raw caramel on top of each cookie and sprinkle/press in a pinch or two of the dried coconut on top. 

For the chocolate drizzle, combine the above ingredients in a small bowl and then freeze for a few minutes to firm up the chocolate a bit (I had my bowl in the freezer for about 10 minutes, checking on it every 2-3 minutes and giving it a stir). Once the chocolate thickens up, its ready to be piped on top of the cookies. I used a fancy plastic sandwich bag with a cut corner, and it did the trick! The chocolate can be very messy and temperamental, though, and a lot of patience was needed on my part to work with it successfully. Since it contains coconut oil, it's all about working with it at the right temperature, so you may have to chill and thaw it a few times until you find the right consistency. 

Freeze the sheet of cookies for 30 minutes before transferring to an airtight container and storing in the freezer until real to serve. 

Raw Fudge Brownies with a Brazil Nut Crunch

Out of all the raw desserts I make, it surprises me that I haven't posted a recipe for raw brownies yet. You have Scott to thank for almost all of my raw dessert posts. This guy needs his dessert. Every. Night. It can become a real issue if there isn't something sweet for him to dig his teeth into after dinner. Unless I want my special bag of vegan chocolate chips devoured, or my high quality dark chocolate bar I was saving for a special unknown recipe in the future to disappear, I better have a dessert ready and waiting for my chocolate-loving-man to discover. Which I secretly love, because I could never eat all the raw desserts I crave to make on my own! I can be pretty boring when it comes to dessert, or what I call my post-dinner snack. Usually its a simple bowl of mixed raw nuts and dried fruit such as walnuts, cashews, almonds, and dried cranberries. But even I gave into these chocolate squares of goodness with Scott the other night. You just can't beat a simple raw brownie. I added in chopped brazil nuts for extra crunch, but feel free to leave them out or substitute in another one of your favorite nuts or seeds.

Ingredients

1/2 cup brazil nuts

2 cups GF rolled oats

1 cup raw cashews

1/2 cup raw cacao

1 teaspoon cinnamon

1 teaspoon vanilla

5 tablespoons raw agave

2-3 tablespoons water

Begin by processing the brazil nuts in a food processor for 10-15 seconds until they are chopped into small pieces. Empty the brazil nut pieces into a mixing bowl. Add the rolled oats and cashews to the food processor and process until they resemble a fine meal. Add the raw cacao and cinnamon, then pulse a few times to incorporate. Add the vanilla and raw agave. Process and until crumbly, and then add 1 tablespoon of water at a time until the brownie batter is thick and sticky. With a spatula, scoop the brownie batter into the mixing bowl with the brazil nuts, and fold in the nut pieces. Line an 8x8 inch pan with parchment and press the brownie batter into it firmly. Freeze for 15 minutes, then remove the brownies by pulling out the parchment lining. Slice into 16 squares, and store in an airtight container in the refrigerator until ready to serve. 

Chocolate Peanut Butter Protein Bar

My all-time favorite protein bars. These bars are packed with nutrients and add an extra boost of protein to your day to fight off that mid-morning or mid-afternoon hunger attack. Not to mention they can be made completely raw, are easy to whip up, and require zero cooking time (just some chill time in the refrigerator). Here are some of the great nutritional benefits of these bars:

Hemp seeds are rich in iron, magnesium, and zinc. Chia seeds are a great anti-inflamatory, aid in digestion and detoxification, and are a great source of calcium, phosphorus, and manganese. Sunflower seeds are a great source of vitamin E, B6, thiamin, folate, and niacin. Raw cacao is packed with minerals (phosphorus, iron, copper, magnesium, etc) and antioxidants. Peanut butter is also packed with vitamins and minerals, as well as protein.

Makes 8 bars. Approximately 12 grams of protein per bar according to the products I used. This number could vary. 

Ingredients
2 cups GF rolled oats
1/2 cup raw sunflower seeds
1/4 cup hemp seeds
1 tablespoon chia seeds
4 tablespoons protein powder I use this Raw Protein
1/4 cup raw cacao
3/4 cup natural peanut butter 
3/4 cup raw agave

Mix the dry ingredients in a large mixing bowl. Add the peanut butter and agave. Mix well using a spatula until completely combined (really take your time to make sure the wet is incorporated well and evenly!). Press your protein bar mixture into a non-stick 8x8 inch pan, making sure to press down hard and evenly to ensure is is packed in tight. Refrigerate for an hour or more, preferably, before cutting into 8 bars. Store in an airtight container in the refrigerator, best if eaten within one week.

we moved! + dark chocolate espresso biscotti

Well, we made it! We moved to California. At first it felt like we just came her for vacation like normal, (instead this time we awkwardly brought all of our stuff with us) and that we were waiting to drive back home to Arizona. Then it out of nowhere just really resonated with us, this is our new home. What an incredible feeling it is to call Costa Mesa "home". After a week of getting acclimated, it finally felt right to break in our tiny old oven. What started as an idea for raspberry jam sandwiched between lemon shortbread cookies somehow turned into a desire to make dark chocolate espresso biscotti. Not sure what happened there, but hey, Scott's not complaining.

Ingredients

1 cup GF all purpose flour blend

1 cup oat flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons ground flaxseed + 6 tablespoons water

1/4 cup earth balance vegan butter, softened

1 cup sugar

2 heaping teaspoons instant coffee grounds

1/2 cup coarsely chopped dark chocolate

Preheat your oven to 350 F. Combine the ground flaxseed and water in a small cup, stir well, and let sit for a few minutes to thicken. In a large mixing bowl, combine the butter and sugar and beat until smooth and creamy. Add the flaxseed mixture and the instant coffee grounds to the mixing bowl, mix well. Stir in the salt, baking powder, and flours until fully incorporated. Then fold in the dark chocolate pieces.

On a parchment lined cookie sheet, divide the dough in half and shape into two logs approximately 4 inches wide and 1 1/2 inches tall. Score the top of the logs where you wish to slice the biscotti for later. Bake for 30 minutes. Remove the tray of biscotti from oven, reduce oven temperature to 325 F, and let cool for 10 minutes. Slice the biscotti where you previously scored, and lay each piece on its side. Bake for an additional 5 minutes, flip each piece over, and bake 5 minutes more (or until they reach your desired level of crispiness). Let biscotti fully cool and store in an airtight container on the counter for up to 1 week.

Raw Chocolate Cheesecake

Chocolate on top of chocolate with a sprinkle of more chocolate. That is how I like my cheesecake! There are seemingly endless combinations of goodies you could add to a chocolate cheesecake. Layers of caramel, chocolate, and nuts. Maybe even some raspberry sauce to top it off, or peanut butter swirled in the rich chocolate batter. However, I decided to keep it simple and stick with good old fashion chocolate.

Makes one 9-inch cake in a springform pan.  

Crust

2 cups raw almonds

1/4 cup raw cacao powder

1/4 teaspoon cinnamon

2 tablespoons raw agave nectar

1-2 tablespoons water

Filling

2 cups raw cashews soaked for 4-6 hours or overnight

1/4 cup water

1/4 cup + 2 tablespoons raw agave nectar

1/4 cup virgin coconut oil melted

1/2 cup raw cacao powder

1/4 teaspoon cinnamon

Raw cacao nibs for sprinkling. 

Begin by covering your cashews with water in a bowl to soak for 4-6 hours earlier that day, or the night before, you wish to make the cheesecake. After the cashews have soaked, begin to make the cheesecake by greasing a springform cheesecake pan (or muffin tin if making mini cheesecakes) with coconut oil. Set aside.

Next, make the crust by processing the almonds in a food processor until they resemble a coarse meal. Add the cinnamon and raw cacao, and pulse to incorporate. Add the agave and water one tablespoon at a time until the mixture is sticky when pinched with your fingers. Press the crust into the prepared pan. Rinse the food processor bowl and blade.

Now begin making your filling by draining and rinsing the soaked cashews and adding them to the bowl of the food processor. Add the water and process until the mixture is smooth and creamy. Now add the agave and coconut oil. Process for about 15 seconds, then add the cacao powder and cinnamon and process until the filling is a smooth and creamy chocolate filling. Scrape down the sides and continue processing as needed. Smooth the filling over the crust in your prepared pan, sprinkle with raw cacao nibs, cover and freeze for 2 hours before slicing to serve. Keep leftover cake stored in the freezer in an airtight container, and let it thaw at room temperature for 10 to 15 minutes before slicing and serving.

Raw Chocolate Covered Peanut Butter Balls

Here is another Christmas-treat-gone-healthy! If you read my earlier post for Chocolate Covered Crunchy Speculoos Balls you would have read about the peanut butter version my family makes each year. After eating way too many of the traditional good-stuff, I was determined to make a raw and healthy version of it to help me get through this week leading up to Christmas with a little less sugar in Scott and I's diet. The verdict? This healthy version is AMAZING. Have I mentioned before how much I love raw desserts? They are truly incredible, forcing you to use only the purest ingredients which makes the final product taste rich and full of flavor. That is exactly what these little balls of joy are - rich and full of peanut butter chocolate flavor.

Ingredients
1 cup rolled oats
1 cup raw cashews
1/2 cup natural peanut butter use raw if making 100% raw
4 tablespoons raw agave

1/2 cup raw cacao 
1/2 cup virgin coconut oil
2 tablespoons raw agave

Process the oats and cashews in a food processor until they resemble a fine meal. Then add in the peanut butter and agave. Process until the mixture forms a sticky swirling ball. Scoop rounded spoonfuls with a small cookie scoop into your hands and roll into balls. Place them on a plate in the freezer for 10 minutes. Mix the raw cacao, coconut oil, and agave in a cup to make the chocolate. Dip the top of each peanut butter ball in the raw chocolate and place back on the plate (chocolate side up) to harden. If the raw chocolate starts to stiffen, warm a bowl of water and place the bottom of the cup into the bowl to return the coconut oil in the chocolate to it's liquid state and continue dipping. Freeze the chocolate dipped peanut butter balls for an additional 10 minutes before transferring to an airtight container to store in the freezer until ready to serve.

Raw Chocolate Goji Berry Bites

A red and green speckled treat that says "Christmas" without the unhealthy sugar overload. These healthy bites contain tons of antioxidants, protein, vitamins and minerals. Raw cacao and goji berries are what makes these rich in antioxidants, and oh so rich in flavor. We needed a break from all the lovely (but unhealthy) Christmas treats for a week, so I have been back on my raw dessert craze. These guys are super simple to whip up, delicious treats, and will make your body oh-so-very-happy.

Ingredients
1 cup raw cashews
1 cup raw almonds
1/4 cup raw cacao
2 tablespoons raw agave
1-2 tablespoons water
1/3 cup goji berries
1/3 cup raw pepitas (or raw sunflower seeds)

If using pepitas, I suggest giving them a whirl in the food processor to break them up into smaller pieces. Then combine the pepitas (or sunflower seeds if using instead) and the goji berries in a small mixing bowl. Process the cashews and almonds in a food processor until they resemble a fine meal. Add the raw cacao, pulse to combine. Add the raw agave, blend until well incorporated. Now, add a tablespoon of water at a time until the mixture starts to whirl around as a big sticky ball (I used 2 tablespoons water). You may have to scrape down the sides a few times and move the dough around until the water is fully incorporated and the mixture is the same texture throughout. Transfer this mixture to the small mixing bowl and, using your hands, incorporate the gojis and pepitas. Using a small cookie scoop, make rounded spoonfuls of dough and roll them in your hands before placing on a plate to freeze. If your dough is a little too sticky to handle, place the bowl in the freezer for 5-10 minutes to firm up a bit. After rolling and freezing the balls in the freezer for 20 minutes, transfer them to an airtight container and keep in the freezer (or refrigerator) until ready to eat. I like keeping them in the freezer because the goji berries turn crunchy!

Raw Triple Layer Mint Fudge Brownies

These brownies and me go way back. The fudgy, decadent, brownie with two sugary fudge layers topping it off would always send my taste buds to the moon. Not to mention there is a mint layer of fudge in there - don't even get me started on how much I crave mint and chocolate together this time of year! Therefore, I thought it made sense to include a healthy, raw recipe of these in my Christmas-treats-gone-healthy series this season. I have two words for the raw version of these brownies - OH MY. These not only compete with the real thing in flavor, but may be one of my favorite raw desserts of all time. I said it. Really creating a lot of hype I know but I have fallen in love. Here is to nutritiously eating our way through the holidays without missing out on one darn thing.

Ingredients

Brownie Layer
1 cup raw cashews
1 cup raw almonds
1/4 cup raw cacao powder
2-3 tablespoons raw agave nectar
1/2 teaspoon cinnamon
1 tablespoon of water

Mint Layer
1 cup raw cashews
1/2 cup dried coconut (shredded and unsweetened)
1 tablespoon raw honey (raw agave or imitation honey work too)
1/4 cup virgin coconut oil (in liquid form)
1/4 - 1/2 teaspoon peppermint extract (or peppermint oil)

Chocolate Layer
1/2 cup raw cacao
1/2 cup virgin coconut oil (in liquid form)
2 tablespoons raw honey or agave

Prepare an 8x8 inch pan for your brownies by lining it with parchment paper, and brush any exposed pan areas with some coconut oil. Combine the cashews and almonds for the brownie layer in a food processor and process until it resembles a coarse meal. Add in the raw cacao and pulse to incorporate. Now add the agave and cinnamon. Process until well combined and crumbly. Add a tablespoon of water and process until it starts whirling around the bowl in a ball. Transfer the mixture to your prepared pan and press out evenly, creating your brownie layer. Clean out your food processor bowl and blade.

Make the mint layer by processing the cashews and coconut until they resemble a coarse meal. Then add in the raw honey (or raw agave or imitation honey if you do not eat honey), coconut oil, and 1/4 teaspoon peppermint extract/oil. Process this mixture well until it becomes smooth. Taste and add additional peppermint extract/oil if desired. Then spread the mint layer on top of the brownie layer.

Lastly, make the chocolate layer for the top by combining all the ingredients listed for the layer above, and pouring it on top of the mint layer. Make sure it coats the entire top evenly, and then wrap the pan in plastic wrap and chill in the refrigerator for a few hours before slicing. Store the squares in an airtight container in the refrigerator until ready to consume.

Mint Chocolate Pudding

There is something about the Christmas season that makes me want mint chocolate everything. Including pudding. This little recipe crept into my mind after making my previous batch of raw chocolate pudding (here). I finally tested it out yesterday, and oh my goodness did it surpass my expectations! This one is a keeper, and it is healthy too! This pudding is raw (minus the extract and peppermint topping), vegan, soy free, processed sugar free, and gluten free. Not to mention it tastes delicious and totally satisfies that mint chocolate craving of mine this time of year.

Makes approximately 3 cups of pudding. 

Ingredients
2 ripe avocados, pealed and pitted
1 cup almond milk (I use vanilla, unsweetened)
1/2 cup raw cacao powder
3 tablespoons raw agave nectar
1/4 teaspoon peppermint extract

Optional Toppings
Raw cacao nibs
Chopped peppermint/candy cane bits

Combine the above ingredients (minus the toppings) in a food processor or blender, and puree until smooth and creamy. Refrigerate and top with toppings if desired!