Banana Pancakes

Ingredients

1 large banana

1/4 cup raw buckwheat flour (make this by grinding up dehydrated buckwheat groats, OR use a store-bought buckwheat flour)

2 tbsp flax meal

1 tsp cinnamon

1/4 cup almond milk

Instructions

1) Blend all ingredients together in a blender or food processor. The mix should be similar to regular pancake mix; if you need more almond milk, go ahead and add it.

2) Pour in 1/4 cup spoonfuls onto a Teflex lined dehydrator tray. You should get about 5 pancakes.

3) Dehydrate at 115 degrees for about 2 and a half hours. Flip the pancakes (use a spatula or inverted spatula) and dehydrate for another two and a half. It’s *very* important not to over-dehydrate here, so check the pancakes often. If you let them go too long, you’ll end up with banana flax crackers. And while those will be scrumptious, they won’t exactly be pancakes.

4) Serve with fresh berries!

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Apple Baklava

Ingredients

Baklava

• 2 big apples
• 1 cup walnuts
• 1 cup dates
• 2 tbsp maple syrup
• pinch of each ground cinnamon, ground cardamom, ground cloves

Vanilla Sauce

• 1 cup raw cashews soaked
• ⅓ cup water
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Topping

• ¼ cup chopped pistachios

Instructions

1. The day before slice the apples thinly with a mandolin. Dry the apple slices in a dehydrator until they are crisp for 6-8 hours.
2. The next day place all the filling ingredients into the food processor and process until you end up with a sticky mixture.
3. Cover the base of the square cake form with cling film. Take a third of the apple chips and place them closely positioned on top of the cling film. Cover the apple chips with half of the amount of the nut filling. Go on with a second third of the apple chips and place them closely positioned on the nut filling. Now take the rest of the nut filling to cover the apple chips again. End the baklava cake with the remaining apple chips. Now press the baklava cautiously down so that it sticks together.
4. Cut the baklava cake with a sharp knife into nine or more pieces.
5. For the vanilla sauce blend all sauce ingredients until smooth.
6. Serve the baklavas with vanilla sauce and chopped pistachios.

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Marshmallow Cake

Ingredients

Crust

• 1 cup dry quinoa
• 1/4 cup melted coconut oil
• 1/4 cup coconut sugar coconut sugar

Mint layer

• 1 cup raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar
• 1/6 cup fresh mint leaves
• 1-2 teaspoons spirulina powder, as desired
• 1 tablespoon coconut oil
• 2 tablespoon chia seeds

Vanilla layer

• 1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar
• 1 tablespoon coconut oil
• 2 tablespoon chia seeds
• 1 teaspoon vanilla extract

Pink layer

• 1 cup raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar

• 1 tablespoon coconut oil

• 2 tablespoon chia seeds

• 1/4 cup red beet, peeled and sliced thinly

Instructions

To make the crust

1. rinse the quinoa for a minute under cold water.
2. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture.
3. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge.

To make each layer

1. simply blend all the ingredients - except the chia seeds - in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil.
2. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds.

1. Keep the cake in the fridge for 24 hours so the flavours can get to know each other. It's easiest to slice when it's been in the freezer for about 40 minutes before cutting.

Notes

SUBSTITUTIONS: You can use rolled oats or buckwheat groats instead of quinoa. Use any other nut instead of cashews, but they should be raw and preferably organic. Use coconut butter or cocoa butter instead of coconut oil. Use date paste or any other natural sweetener instead of coconut sugar. Use berries instead of beet.

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Raw Ice Cream Cake Banana & Blackberries & Avocado

Ingredients

Crust

• 1 cup shredded coconut
• 1 cup raw cashews
• 1 cup dates
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Ice Cream Layers

• 3 big bananas frozen
• 1/2 cup blackberries frozen
• 1/4 tsp spirulina ground
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Persimmon Layer (optional)

• 2 persimmons
• 1 pomegranate (optional for garnishing)

Instructions

Crust

1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.

Green ice cream layer

1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.

Purple ice cream layer

1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.

Persimmon layer

1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!

Notes

If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix.

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White chocolate dark chocolate mousse cake

Ingredients

• handful of almonds
• handful of sultanas (oil free)
• 2/3 cup cashews
• 1/3 cup softened coconut butter
• 20 gr melted cacao butter
• 1/2 vanilla bean
• 2 full TBSP sweetener of choice (raw honey, maple syrup)
• 1 full TBSP cacao powder
• a bit of water to blitz

Instructions

1. Add almonds and dates to the blender jug and blitz until you get a crumbly mix. Press it into the mini pan.
2. Add 1/3 cup cashews, half the coconut butter, 10 g cacao butter, the vanilla bean, half the honey and a bit of water to one of the smoothie cups. Blitz until you get a creamy and smooth mix. Set aside.
3. Add 1/3 of the cashews, half the coconut butter, 10g cacao butter, the cacao powder, half the honey and a bit of water to the second smoothie cup and blitz until super smooth.
4. Pour a layer of dark chocolate mix onto the cake base. Reserve 1-2 TBSP of mix to use for decoration.
5. Pour the entire white chocolate mix onto the cake and smooth it out.
6. Pour the remainder of the dark chocolate mix on top and use a skewer to create decorative swirls.
7. Pop the cake in the fridge to firm up. Or the freezer if your sweet tooth is impatient.

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Raw Chocolate Cheesecake

Ingredients

• 2 1/2 cups cashews
• 1/2 cup cocoa powder
• 2/3 cup maple syrup
• 1/4 cup coconut oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon juice
• 1/8 teaspoon sea salt
• 3/4 cup water

Instructions

1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.
2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

Notes

This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.) This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not.

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Wild Blueberry Cake

Ingredients

Base:

• 3 cups raw walnuts (soaked for at least 4 hours)
• 3 tbsp. raw cacao powder
• 1 cup dried mulberries
• ½ tbsp. maple syrup
• 1 tbsp. coconut oil
• dash of himalayan pink salt (or your preferred choice)

Blueberry Filling

• 3 cups raw cashews (soaked for at least 4 hours)
• 1 cup macadamia nuts (soaked for at least 4 hours)
• 2 tbsp. organic tahini
• 1 tbsp. lemon juice
• 4 tbsp. raw honey
• 2 cups fresh blueberries (you could use frozen as well)
• 3 tbsp. coconut cream
• ½ tsp. raw vanilla bean powder
• ½ tsp. nutmeg

Coulis

• 2 cups blueberries
• 2 tbsp. lemon juice (from 1 fresh lemon)
• 5-6 figs

Top off

• Lots of fresh wild blueberries, figs and basil

Instructions

1. Melt coconut oil in a small saucepan on low heat.
2. Place walnuts, mulberries, cacao, maple syrup and melted coconut oil in a food processor and pulse to chop into a fine crust. Once the ingredients are well mixed together, transfer the mixture into a 7” spring form pan and press it down to evenly distribute in the pan. Refrigerate crust and rinse the food processor for next step.
3. Open coconut can and scoop 3 tbsp. of coconut cream from the top layer. The rest of it can be refrigerated and used later for a smoothie or porridge.
4. Add cashews, macadamia nuts, honey, blueberries, coconut cream and vanilla in the food processor and blend the filling until ingredients are mixed well together. Pour the filling over the base and smooth it out. Place it in the freezer for 2 hours.
5. To make the coulis, add blueberries, lemon juice and figs in a blender and blend on high until the mixture is smooth.
6. Remove cake from freezer after 2 hours and pour the coulis on the filling layer.
7. Top off with lots of fresh wild blueberries, figs and basil leaves.
8. To slice cake, use a sharp knife to slice and have close by some warm water to rinse knife between slices.

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Persimmon Cheesecake

Ingredients

Crust

• 1½ cup dates
• 1½ cup walnuts
• Pinch of salt

Filling

• 2 cups raw cashews soaked overnight
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 3 limes juiced juiced
• Pinch of salt

Persimmon Topping

• 2 persimmons
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions

Persimmon topping

1. Place nuts and figs in a blender with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with parchment paper), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
2. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine.
3. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient).
4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours.
5. To serve, remove from freezer 30 minutes prior to eating.
6. Top with more persimmons, pomegranate seeds and mint.
7. Run a smooth, sharp knife under hot water and cut into slices. Enjoy

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Raw Red Velvet Cupcakes

Ingredients

Coconut Frosting

• 1/3 cup virgin coconut oil
• 1/3 cup plant based milk
• 2 tbsp honey (vegans use maple or rice syrup)
• 1/4 tsp pure vanilla powder
• 1.5 tbsp coconut flour
• 1/4 of a whole nutmeg, ground
• 1/4 large lemon, juice + zest

Cupcakes

• 3 mid sized beets (1 1/2 cup once peeled and shredded)
• 1/2 cup Almonds
• 2/3 cup unsweetened shredded coconut
• 1/4 cup flax flour (it’s easy to make you own flour by grinding whole seeds in a coffee grinder)
• 7-8 medjool dates, pitted (around 135 g once pitted)
• 1/4 cup raw cacao powder
• a pinch of sea/himalayan salt
• 1/4 tsp pure vanilla powder

Instructions

Coconut Frosting

1. Add coconut oil and plant based milk to a saucepan on lowest heat possible. Once the mixture has reached just below body temperature (check with your little finger) you remove form heat and add the honey/maple syrup/rice syrup and stir until fully incorporated. Add to a high speed blender (use a hand blender if you don’t have a high speed blender) and add all other ingredients to the mix. Blend until slightly fluffy and nicely shiny. Pour into a piping bag or plastic bag and refrigerate for 1 1/2 – 2 hours. Sorry, there are no shortcuts..
2. Once you notice that the consistency of the frosting is one that will hold or at least not completely leave the top of the cupcakes, you cut a small-ish hole in one of the bottom corners of the plastic bag (if you’re using a piping bag – don’t cut a hole in it ;). Work quickly because once you start working with the frosting it might start ‘crumbling up’ due to the highly absorbent coconut flour and the change in temperatures. Once ready, sprinkle with the beet pulp you saved when making the cupcakes (below).

Cupcakes

1. Peel beets and juice them in a juicer and use the pulp for the cupcakes OR peel and grate beets finely (I recommend using a food processor and not a hand grater). If grating, add the grated beet to a nut milk bag and squeeze out ALL juice (that you’ll
2. Rinse and wipe food processor dry if you used it for the beets.
3. Add almonds and mix into a flour (stop mixing before it starts sticking together). Now add coconut, flax flour, raw cacao, salt and vanilla to the almond flour and pulse until incorporated.
4. Add pitted dates and beet pulp to the food processor and pulse into a deep red mixture. Be careful not to mix for too long as you don’t want the ‘dough’ ending up too compact but still have a fully incorporated blend of ingredients.
5. Divide ‘dough’ into ten pieces and form each one into a cupcake shape. Wrap with parchment paper and tie a little string around it or simply leave as they are. Leave cupcakes in room temperature if you plan on eating them once the frosting has set. When refrigerated in air-tight container cupcakes will stay fresh for 2-3 days both frosted and un-frosted.of course drink, silly!). Set aside pulp and save 4 tbsp separately for sprinkling onto cupcakes later.

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Cherry Ice Cream Cheesecake

Ingredients

Base

• 50g raw almonds
• 50g dates

Cheesecake Layer

• 80g raw cashews
• 25g coconut butter, softened
• 20g cacao butter, melted
• 50g maple syrup
• 2 TBSP cacao powder
• 1/2 cup water

Ice Cream Layer

• handful pitted and halved cherries + 3-4 whole ones
• 1 frozen banana, cut into cubes
• 1/2 vanilla bean
• pinch cinnamon
• 1/4 cup nut milk (or water)

Toppings

• frozen berries, extra chunks of ice cream, and melted raw chocolate

Instructions

1. Add almonds and dates to a small blender and process until sticky. Press the mix in a mini cake pan lined with baking paper on the bottom.
2. Add the ingredients for the chocolate cheesecake to the same small blender and blitz until super smooth and creamy. Scoop on top of the base.
3. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
4. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
5. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
6. To serve, allow the cake to sit on the counter for 3-4 minutes before getting it out of the pan and slicing it. Serve with few extra frozen organic berries and drizzle melted raw chocolate generously.

Notes

To make mini cakes you need a small blender with a small jug. I used the new Vitamix S30 and I reckon the Nutribullet would also do a good job. A regular TNC Vitamix might be too big, you might need to double the ingredients and make a bit of a bigger cake. Good news is that this keeps very well frozen.

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Vanilla - Coffee Cream Tart

Ingredients

Crust

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup sesame seeds, more or less as needed

Cream Tart

• 2 cups raw cashews, soaked in water for 3 hours then rinsed
• 1 cup walnuts, soaked in water for 3 hours then rinsed
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon chunk fresh ginger
• 1/4 cup melted coconut oil
• 1/2 vanilla bean, chopped
• 3 Meyer lemons, peeled and deseeded
• 2-3 cups water, as needed

Coffee Blend

• 3 tablespoons melted coconut oil
• 1/4 cup finely ground coffee beans (RFR tip - try Longevity Coffee beans for a truly raw version)
• 3 tablespoons maple syrup

Garnish

• Sesame seeds, Coffee beans, Maple syrup

Instructions

1. To make the crust: stir together the ingredients - add a smaller amount of sesame seeds then add more as needed - until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the fridge.
2. To make the cream filling: blend the ingredients together - adding water as needed - until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.
3. To make the coffee blend: stir all the ingredients together until smooth then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours (but it's best when you let it sit overnight; it develops more flavour). Garnish before serving.

Notes

ADAPTIONS: use any other flour instead of coconut flour; use 1 teaspoon vanilla extract instead of vanilla bean; use coconut butter instead of coconut oil; use dates instead of coconut oil and maple syrup in the crust; use carob or cacao instead of coffee; use lemon juice instead of lemons.

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Wild Blueberry and Mango Protein Smoothie

Ingredients

• 1 1/2 cup homemade almond milk
• 1 cup organic wild blueberries (frozen)
• 1/2 cup organic mango (frozen, cubed)
• 3 tablespoons Epic Protein Vanilla Lucuma
• 1 tablespoon organic coconut oil
• 1 teaspoon organic sprouted ground flax seeds
• 1/2 teaspoon organic moringa powder

Instructions

1. Add all ingredients to a Vitamix, or other blender, and blend until creamy and smooth.
2. Top with additional frozen wild blueberries and/or frozen mango.

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Cranberry Wellness Smoothie

While strawberries, raspberries and blueberries are go-to ingredients for smoothies, they’re not the only berries with benefits! Cranberries, despite being a fruit, are very low in sugar (hence their tartness!), and therefore don’t cause a spike in blood sugar and release steady, slow carbohydrate energy to the body.  They’re also packed with phytophenols – the antioxidants that help fight inflammation – and help fight bacteria that cause cavities. They make the perfect fruit to add to your smoothie to aid in recovery, while filling your body with nutrients and not with heaps of sugar.

Ingredients

• 1/4 cup frozen cranberries
• 1 frozen banana
• 1/2 cup frozen blueberries
• 1/4 cup beetroot
• 1 cup spinach
• 1/4 cup coconut water
• 1 tbsp hemp seeds
• 1/2 tsp spirulina
• 1/2 tsp Maca
• 1 tsp vanilla extract
• 1/2 scoop vanilla protein powder (RFR tip: we recommend Epic Protein Vanilla Lucuma)
• 1 tsp matcha
• 1 tsp greens powder

Instructions

1. Combine all the ingredients in a blender and blend until smooth. Pour into a bowl and top with ingredients of your choice – I used banana, chia seeds, coconut and pumpkin seeds!

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Turmeric Smoothie

This is NOT your average smoothie recipe – this is more like pure medicine (only delicious!). If you’re feeling under the weather and want to amp up that immune system try this unexpected combination of turmeric, black pepper, coconut milk and fresh fruit.

Ingredients

• 1 roughly chopped red bell pepper
• 1 cup frozen strawberries
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon ground black pepper
• 1/2 cup coconut milk
• 1 teaspoon maple syrup (or whatever sweetener you like)
• 1 cup fresh orange juice

Instructions

1. Blend it all up and drink it down.

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Chocolate Frappuccino Smoothie

This decadent chocolate frappuccino is filled with natural ingredients and does an amazing job in satisfying your cravings. It also gets all foamy and thick while blending – just like an authentic chocolate milkshake. Delicious + healthy + chocolate = heaven

Ingredients

• 1 frozen banana, in chunks
• ¾ cup (180ml) almond milk (or other milk of choice)
• 1 teaspoon (1g) instant coffee granules (or sub an espresso for some of the milk) (RFR tip: you can also sub cold brew to keep it 100% raw)
• 1 tablespoon (5g) raw cacao powder
• 2-3 teaspoons (13-20g) date or maple syrup (or another sweetener of choice)

Instructions

1. Throw everything in a blender and blend away until smooth. Adjust sweetener to taste. Drink right away and enjoy the healthy chocolate decadence!

Notes

For extra thickness, freeze some of the milk in your ice cube tray beforehand and blend the milk cubes with the rest of the ingredients

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Good Green Smoothie

Ingredients

• 1 yellow bell pepper
• 1 cup cucumber
• 1 cup frozen pineapple
• 1 cup ice
• 2 bananas
• 1/2 teaspoon spirulina powder
• 1 tablespoon ground flax seeds
• 3 pitted dates
• 1 cup spinach
• Juice from 1 orange

Instructions

1. Blend it all up, adjust according to preference (add more ice, fruit, etc.) and enjoy!

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Raw Raspberry Marzipan Truffles

This flavor combination is absolutely heavenly. A raw marzipan filling flavored with flecks of freeze dried raspberries, covered in a perfect glaze of raw chocolate bliss. If you’re in a bit of a funk, these will surely uplift your mood.

Ingredients

Filling

• 2 cups finely shredded coconut
• 1/4 cup shredded coconut
• 1/2 cup coconut butter, warmed to liquid
• 2 Tbsp raw coconut nectar, or maple syrup
• a pinch sea salt
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract
• 1/4 cup filtered water
• 1/2 cup freeze dried raspberries

Raw chocolate

• 1/2 cup cacao butter or raw coconut oil, warmed to liquid
• 3/4 cup cacao powder
• 1/4 cup raw coconut nectar or maple syrup
• a pinch sea salt

Instructions

1. In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter). Set aside in a bowl.
2. To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.
3. Add the reserved coconut and process until smooth like dough. Freeze until firm, about 30 minutes.
4. Freeze until firm, about 30 minutes.
5. Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Set in the freezer until the chocolate hardens, about 5 minutes.

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Chocolate Cookies with Raspberry Cream

Ingredients

Chocolate cookies:

• 1/4 cup coconut flour
• 1/4 cup almond flour (grind raw almonds in a food processor or high speed blender until flour forms)
• 1/4 cup cacao powder
• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil

Raspberry cream:

• 1 full fat can coconut milk (or very thick homemade coconut milk)
• 1/2 cup frozen raspberries
• 3 tablespoons berry powder (optional)
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla powder

Instructions

To make the cookies

1. Stir the ingredients together until you have a thick, sticky, slightly crumbly dough.
2. Press into cookies and put in the freezer

To make the raspberry cream

1. Whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth.
2. Leave in the fridge to harden up, until it's like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they're extra good dipped in chocolate.

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Raw Chocolate Fudge Brownies

Ingredients

Crust

• 1 Cup Raw Buckwheat Groats
• ½ Cup Walnuts
• ¼ Cup Raw Cacao Powder
• ¼ Cup Raw Agave
• 2 Dates

Raw Chocolate Ganache

• ½ Cup Raw Coconut Butter, melted
• ¼ Cup Raw Agave
• ¼ Cup Raw Cacao Powder

Chocolate Topping

• ⅓ Cup Raw Coconut Oil, melted
• ¼ Cup Raw Cacao Powder
• ¼ Cup Raw Agave

Instructions

Base

1. In a food processor, add buckwheat and walnuts and process until a semi-fine meal is formed. It's okay if some of the buckwheat groats are still whole.
2. Then, add in cacao, agave, and dates and process until a sticky dough is formed.
3. In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.

Chocolate Ganache

1. In a bowl, combine melted coconut butter, agave, and cacao powder and mix until evenly combed. Pour over crust layer into the pan. Set into freezer while you make the chocolate topping.

Chocolate Topping

1. In a bowl, combine melted coconut oil, cacao powder, and agave and mix until evenly combined.
2. Pour over chocolate ganache layer and set in the freezer to harden.

Putting It All Together

1. Let brownie bars set in the freezer for an hour. When finished setting, cut into slices and serve. Brownie bars will keep in the refrigerator for up to a week.

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Mint Chocolate Chip Cream

Ingredients

• 3 frozen bananas
• ¼ cup almond milk
• 1 tsp. spirulina powder
• ¼ tsp. peppermint extract
• 2 Tbsp. raw cacao nibs

Instructions

1. Blend everything except the nibs until creamy.
2. Stir in the nibs. Eat Nibs and Greens everyday!

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