Raw Almond Butter Cup Using a Blendtec Total Blender

So I’m completely obsessed with raw desserts. Every time I go to a raw food restaurant I just quiver when I see the options. Although I’m well aware that the desserts aren’t healthy for me simply because they’re raw (eating a dessert is still eating a dessert), that doesn’t mean I’m not allowed to indulge in raw deliciousness!

I bought this book called EverydayRaw by Matthew Kenney. Here is his recipe for Raw Almond Butter Cups. Give them a try and I think you will fall in LOVE!

To make this recipe, you will need a very good, high powered blender. I highly suggest a Vita-Mix 4500 or a Blendtec Total Blender.

Ingredients:

• 1 cup almond butter
• 1.5 cups agave (divided)
• 2 cups coconut oil (divided)
• 1/2 tablespoon sea salk
• 1 cup cacao nibs
• parchment paper
• a half-sheet pan (a pan that has walls, not simply a cookie sheet)

Directions:

1. In a medium bowl, mix the almond butter, 1/2 cup of agave, 1/2 cup of coconut oil and sea salt. Set aside until ready to use (not in refrigerator).
2. In a Vita-Mix, blend cacao nibs, 1 cup agave, 1.5 cups coconut oil until smooth.
3. Spread 1/2 of the cacao mixture from Step 2 onto a parchment lined pan (it needs to be a pan that has walls, not just a cookie sheet) to create a thin layer. Place in freezer for 15 minutes or until it firms up.
4. Remove from freezer and spread almond butter mixture from Step 1 over the hardened cacao mixture.
5. Spread remaining cacao mixture over the top of the spread almond mixture and put the pan back into the freezer until its firm.
6. Remove from freezer and turn out the mixture from the pan onto the cutting board. Remove parchment paper and cut up the firmed up mixture into small piece. Voila! Almond butter cups!
7. Be sure to store these in the fridge or freezer.

Yield: about 1.5 quarts.

WARNING: HIGHLY ADDICTIVE!

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Banana Almond Butter Cup Ice Cream Using a Vita-Mix 4500 and a Samson 9001

Ok, so as my addiction to raw desserts continues, I also wanted to learn how to make delicious raw vegan icecream (it’s my favorite!!). You can make some very simple recipes by blending up a banana and some almond milk, maybe some vanilla and letting it freeze (or a frozen banana and mixing in almond milk and vanilla), but here is a more complex, delicious recipe!

I got this recipe from EverydayRaw also (by Matthew Kenney)

Ingredients:

• 1 cup cashews, soaked 1-2 hours
• 1/2 cup young coconut meat
• 1/2 cup agave
• 1.25 cups water
• 2 fresh bananas, ripe and peeled
• 1 teaspoon lemon juice
• 1/4 vanilla bean, scraped out
• a pinch of salt (preferably sea salt)
• 1/2 cup coconut oil
• 3/4 cup Almond Butter Cup Pieces (see previous post for recipe)
• 1/2 cup cacao nibs

Directions:

1. In a Vita-Mix, blend everything except the Almond Butter Cup Pieces and the Cacao Nibs until the mixture is very smooth.
2. Stir in the cacao nibs and 1/2 to 3/4 of the almond butter cups. Put remaining almond butter cups back in the fridge.
3. Spread that mixture into a parchment lined pan and make a layer that is no more than 1 inch thick. Leave the mixture to freeze.
4. Once frozen, remove mixture and cut the frozen mixture into strips that will fit in your masticating juicer (set it up to homogenize- either mincing cone or open blank, no nozzle required).
5. Send the frozen chunks through the juicer to homogenize and you will be left with a soft-serve like texture.
6. Stir in remaining almond butter cups and enjoy! Put remainder back into the freezer.

Yields: 1 quart

Note: You need a masticating juicer to make ice cream this way. I used my Samson 9001 Juicer but any masticating juicer will do. Also, if you don’t have a juicer, you can use an icecream maker or try to stir the mixture every 3-4 hours and it freezes.

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