RAW CHOCOLATE MINT PUDDING

If you love chocolate pudding, but want to keep dairy, unhealthy fats, unnatural coloring and preserving agents low and instead boost your system with fresh ripe fruit, healthy nuts and even some herbs, you should check this recipe out. This is a raw vegan recipe for a special mint-infused chocolate pudding made only from almonds, banana, dates, vanilla, raw carob and mint. Because I love mint very much, I did not only add fresh mint leaves into the mixture but infused the used almond milk with mint (recommended for extra flavour and an amazingly fresh almond milk taste..also good on it's own!). This pudding is rich, creamy, chocolate-y and SO good. If you miss avocado here, check out my recipe for chocolate raspberry mousse. I didn't use avocado in this recipe, to keep the fat content low and I really like to use 1 banana and 1/2  cup nuts instead of nuts only for the same reason. Plus banana makes it fresh and even creamier. If you don't know carob, don't hesitate to ask me about it. I used it in this recipe, because I use raw cacao a lot and want to reduce my coffeine intake. But raw cacao would of course be fine as well. Enough said, make your own chocolate mint pudding :)

CHOCOLATE MINT PUDDING
Serves 2

1 large ripe banana
1/2 cup almonds, soaked overnight or at least for a few hours
4 ripe pitted dates
1/4 cup raw carob
1/2 cup mint leaves, packed
1/2 t pure vanilla extract
1 pinch sea salt
3/4 cup water 
1 T pure LOVE <3

Blend almonds with water and vanilla and add in 3/4 of your mint leaves. Let soak for 2 hours. Now, blend mint-infused almond milk with dates, banana, carob and sea salt and add a little bit more water if you like (pudding will set in the fridge too). Let your chocolate mint pudding sit in the fridge for at least 30 min.

That's it. Enjoy :)

PB+J YOGURT

When I was a child and teenager, yogurt was the perfect mid-afternoon snack or breakfast-together with muesli and fruit. It honestly was always more a treat than a real meal for me, but I think such treats make life fun and colorful and that's why I created a rawified version. And since PB+Jam is always an amazing combination, I decided to make a peanut butter flavor yogurt with fresh sweet strawberry jam. All real, raw, vegan, gluten free, dairy free, processed stuff free, guilt free and I kept it relatively low fat. And the rest is healthy fats, which I at least need now and then on a raw vegan diet. Enjoy this special treat for yourself, with your beloved ones, on stressful days or relaxed Sunday mornings.

It is real easy to make yogurt from almond milk - it becomes creamy, thick and even firms up in the fridge like a pudding or quark if you want it to (I am German-I loooove quarks). This is for sure a special raw recipe and I enjoy it very much over different fruits or with different jams. You can easily create your own flavors and I think cacao, cinnamon, vanilla or red fruit would be awesome too! You can start making your own yogurt now :) Here is what you need:

PB+J YOGURT

Serves 2

PB flavor yogurt

1/2 cup almonds, soaked for at least 2 hours or overnight

1 ripe banana

1 T raw peanut butter or 2 T raw peanuts

2 pitted medjool dates

1 cup water 

Strawberry jam

1 cup frozen strawberries

1 T raw chia seeds (optional)

1/2 t pure vanilla extract

2 T water

For the PB flavor yogurt, process almonds into flour, blend almond flour with banana, dates and add peanut butter. Add water to desired consistency - the yogurt should be thick but still liquid. Blend until creamy. Pour into a bowl and place in fridge for at least 2 hours (better overnight) to let it firm up.

For the strawberry jam, soak chia seeds in water with vanilla for 30 minutes. Blend with strawberries and let the jam sit in the fridge until the yogurt is ready as it will firm up a little bit too. Mix some jam with your yogurt and 

enjoy !

DECADENT TRIPLE CHOCOLATE LAVA CAKE

Triple chocolate lava cake. As if the name wasn't beautiful enough.. Have a look at this decadent dessert. You won't believe how good that is!

This is the perfect treat to celebrate and I am celebrating today 1000 facebook likes and over 10.000 blog visits at Raw, Fit & Happy :) Thank you all for your support - your likes, your comments and all the inspiration that comes from you! I am very grateful for everyone of you and very interested in your opinion and suggestions! And here is your cake: the decadent triple chocolate lava cake. LAVA CAKE. OMG. this is too raw to be trueee ;)

This amazing cake is made of only raw fruit and nuts and soo good for you because raw cacao is a rockstar. It is rich in minerals and vitamins as magnesium, calcium, zinc and Vitamin B1, B2, B3, B5, B9 and E and cotains protein, fiber and the antioxidant flavonoids. Raw cacao may not only lower blood pressure, support heart function, neutralize free radicals and support digestion, but was shown to improve total physical and mental health and make you happy by producing serotonine. Isn't that awesome? Healthy dessert that looks and tastes that incredibly? This deliciousness will surprise you with a crisp dark chocolate crust, a soft brownie-like dough and a chocolate pudding filling. Left at room temperature, the pudding is liquid and mingles with the two other chocolate flavors to make your taste buds smile. Wouldn't that also be a great present for yourself or someone you love on Valentine's day? 

DECADENT TRIPLE CHOCOLATE LAVA CAKES

Makes 2 small cakes

Brownie dough

1/2 cup hazelnuts, soaked overnight

1/2 cup shredded coconut

3 pitted medjool dates

2 T raw cacao

1 t cinnamon powder

few drops pure vanilla extract

2 T water 

Chocolate pudding

1/2 cup cashews, soaked overnight

1 T raw cacao

2 pitted medjool dates

1 T lemon juice

1/2 t cinnamon powder

few drops pure vanilla or orange extract

1/4 cup water

Chocolate crust

4 T melted raw coconut oil

3 T shredded coconut

1 T raw cacao

few drops pure vanilla extract

pinch of sea salt

For the brownie dough, pulse all ingredients until sticking together. In a bowl, add water and mix. Form 3 balls. Press two balls into muffin forms or soufflé forms covering the bottom and sides. Place in fridge.

For the chocolate pudding, blend cashews with lemon juice and water. Add cacao, dates, cinnamon and vanilla until creamy. Spoon into cake.

Freeze open cakes for 1 h and leave the remaining dough in the fridge wrapped in foil.

Then, divide the remaining dough in two parts and cover cakes. Freeze cakes for 1 additional hour. 

Now take the cakes outside the freezer and glaze with 2 T melted coconut oil. Sprinkle with shredded coconut. Mix the remaining coconut oil with cacao, vanilla and salt and pour generously over cakes. Dip strawberries in dark chocolate and sprinkle with coconut. Dry strawberries and cakes for 5 min at room temperature and place strawberry on top of your lava cake.

Isn't that easy?

I hope you love them as much as I do.

Love & hugs,

Fee.

CHOCOLATE RASPBERRY MOUSSE

Chocolate raspberry mousse. raw vegan. good for you. sweet and creamy. pure deliciousness. what do I need to say more?

 

Well, maybe that surprisingly the base of this mousse is avocado. I have never been able to imagine the taste of avocado combined with raw cacao. Now I can tell you, that it is.incredibly.good. I love it! Avocados make this dessert creamy and give body to it. I made the base layer of cacao, avocado and dates and as a special surprise I filled this treat with a core of raspberry cream and topped it with fresh sweet pink raspberries.

If you have some avocados left over, this is a healthy, easy and delectable new recipe to try. And an amazing alternative to banana-based mousses. Grab your spoon and dig in !

CHOCOLATE RASPBERRY MOUSSE
Serves 3-4

Chocolate mousse
1 3/4 cups avocado
1/3 cup pitted dates
1/3 cup raw cacao
2 t sweetener of your choice, I used agave
1 t pure vanilla extract
1/3 cup water

Raspberry cream
1/2 cup soaked cashews
1/3 cup fresh raspberries 
1/2 t pure vanilla extract
1/4 cup water

For the chocolate mousse, blend all ingredients except water and slowly add water until a creamy consistency is achieved. Place chocolate mousse in fridge for half an hour to set.
For the raspberry cream, blend cashews, raspberries, vanilla extract and add water until creamy.
Spoon chocolate mousse into a small bowl and build a core of raspberry cream by placing raspberry cream in the middle and covering it with more chocolate mousse. Top with fresh raspberries.

Enjoy!

PURE LOVE BREAKFAST BOWL

On a regular Saturday morning, I sleep in a bit, take time for myself and relax to let all stress of the week go. Afterwards, I run all errands that I didn't have time for during the week and meet up with some friends or my family. Although I have a smoothie every work day morning, on Saturdays I mostly have a breakfast bowl. Today, I made this beautiful and delicious breakfast bowl, which I call pure love breakfast bowl, because it looks so pretty and combines everything I could wish for in one breakfast.

 

This breakfast consists of a base of raw vegan caramel pudding made of bananas and dates, all my favorite autumn toppings, which are shredded almonds, dried cranberries, apple, cinnamon and vanilla, and a fruity cranberry sauce swirl. This breakfast is super satisfiying and gives you power for the rest of the day and only consists of fresh, raw fruits and nuts. You can easily add your own favorite toppings or leave out the nuts to keep it super low fat if you want. This breakfast dish tastes like a dessert and makes a great alternative to my regular smoothie. Here is what you need.

PURE LOVE BREAKFAST BOWL

Serves 1

Caramel pudding

2 ripe bananas

1/3 cup pitted dates

1 t cinnamon powder

1/2 cup water

Cranberry sauce

1/3 cup raw dried cranberries

 2 pitted dates

1/4 cup water

1 t pure vanilla extract

Toppings

1/2 apple

1/3 cup shredded almonds

1/4 cup raw dried or fresh cranberries

For the caramel pudding, blend bananas, dates and cinnamon. Add water until you get a creamy pudding consistency.

For the cranberry sauce, blend cranberries, dates and vanilla. Add water until everything is mixed well.

Chop apple.

Spoon the caramel pudding into your favorite breakfast bowl, add cranberry sauce and use the end of your spoon to swirl both. Top your breakfast with apple, almonds and cranberries.

Enjoy!