Product Review: Lev's Green Tea Kombucha

I have been a kombucha enthusiast for quite some time, and make a point of tasting just about any I encounter along the way (with the exception of those bottled in plastic). After my last semi-extended fasting adventure (2 days water, 2 days dry), I made the decision to transition slowly back into caloric intake with kombucha, organic juices, and organic fresh fruit only. What better way to break a fast than with delicious probiotic goodness?

Most kombucha available on the market is made from black tea, and also bears a high sugar content (despite what's declared on the labelling). Lev's Original Green Tea Kombucha is made by a small family business in San Francisco and features a lighter, more delicate flavour than any other variety I have tried. The fact that it is also less sugary tasting makes it an ideal mixer for fruit and juice cocktails. The subtle, almost dry character of certain flavours really allows the fruit to shine and truly stand on its own without being overpowered by the overbearing sweetness I have found to be somewhat ubiquitous in other brands. 

Lev's kombucha is available exclusively in San Francisco, Oakland, and Los Angeles areas. When ordering in Southern California, free delivery is offered on case purchases (at a very fair price of $40 per case, CRV inclusive). It is also available by the keg, and even on tap in many health businesses in the aforementioned areas. Flavour varieties include original, black currant, mint, nutragreen (with chlorophyll), hibiscus, mango, and ginger. In 2013 they will be introducing two new varieties, turmeric flavour and coconut water kombucha!

For anyone who enjoys making drinks with kombucha, I highly recommend Lev's Original Green Tea Kombucha. Those living central or southern California are strongly urged to get some Lev's and get creative! 

         Pomegranate, Lime, & Hibiscus Kombucha Cocktail

 
Today's highlighted recipe is for pomegranate & lime kombucha cocktail, featuring Lev's Original green tea kombucha in hibiscus flavour. The hibiscus formula reminds me a bit of a floral, dry (non-alcoholic) champagne, which makes it perfect for fusions containing more subtle fruit elements worthy of distinction. As such, it is perfect for making delightful and refreshing kombucha cocktails such as the one I have presented here. 

As an alternate variation to further lighten flavour and increase effervescence, I suggest adding a bit of your favourite sparkling mineral water. My personal preference is Gerolsteiner, which is delicious and also quite high in the essential elements calcium and magnesium.

 

Vegan Bite By Bite

Although not normally one to get caught up in the "holiday gift ideas" frenzy, I found myself compelled to say a few words about a new discovery which impressed me as a great "jumping off" point for those who are just beginning their respective journeys down the path to vegan and raw vegan dietary transitions. This wonderful resource was recently brought to my attention by an exceptionally delightful author (and fellow longtime vegan) by the name of Marilyn Peterson, whose incredible 32 years of adherence to veganism relatively dwarfs my humble (nearly) 23 years of dedication to the lifestyle...

 A "how to" transition to vegan book w/ lots of raw desserts, Vegan Bite by Bite also features savoury raw/high-raw, in addition to traditional cooked vegan recipes. It showcases many incredibly alluring images which are guaranteed to inspire, as well as interviews with celebrities, authors, students, restauranteurs, and others who have successfully transitioned to a plant-based way of life. Additionally, this book was also "prescribed" (in the form of a forwarding statement) by Dr. Neal Barnard of the Physicians Committee for Responsible Medicine (PCRM)! =)

This gorgeous publication would be an ideal gift for anyone considering a lifestyle change to veganism, but may have been unsure of where (or how) to begin.

Vegan Bite By Bite is now available in both digital (for Kindle) and physical book form via The Raw Veganista Virtual Vegan Marketplace.

Click to browse my online store for vegan products & supplies

Autumn Butternut Squash Curry

Autumn Curried Butternut Squash with Parsnip & Hempseed "Rice"

            Curry Mixture

½ Butternut squash, peeled and chopped
Green peppers (any type - I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Cinnamon
Cilantro
Nutmeg
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala - all non-irradiated)*
H2O as needed

Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.

Parsnip & Hempseed Herbed "Rice"

1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo's Omega 3•6•9/DHA oil
Cilantro, chopped finely

1. Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
2. Transfer out into mixing bowl, along with Udo's oil, chopped herbs, and lime (or lemon) juice.
3. Mix together by hand until well combined.

 

 * Alternate variation for chili 

To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed "meat" or almond "taco meat" by hand after processing. 

Peaceful Red Dragon - Spicy HOT Raw Vegan Chili Recipe

Local, organically grown spicy peppers at Union Square Farmers Market

Autumn harvest is truly a blessing for those of us who find ourselves hopelessly devoted to gardens or nurseries overflowing with a colourful & abundant array of peppers - especially if one happens to enjoy some of the more piquant varieties!

As some may have surmised from the plating images in this post, I am indeed one of those zany people who enjoys filling avocado halves with various foodstuffs. However, I also strongly believe in use of the cooling power of avocados to its best advantage by combining them with incredibly spicy food. As such, my avocados are generally used quite strategically...

Peaceful Red Dragon resting on its avocado pillow

This creation most certainly fits into the "super spicy" category (especially to the untrained palate), and I suspect many of my followers will likely declare themselves as being either afraid or simply opposed to trying it for that very reason. Nevertheless, it can be a very satisfying flavour combination for those who are able to appreciate such things, and works well when served along with certain contrasting elements which also bear cooling effects (such as avocados, tomatoes etc).
It also has a very warming effect on the body, which is tremendously helpful when cold weather sets in.


 This particular concoction features a medley of peppers which result in a myriad of flavours and varying heat levels, which will likely appease those who are less likely inclined to go for raw cuisine due to the "lack of heat and spice" of some of the more simple offerings most commonly found in many workshops, restaurants, etc.
We're not talking one jalapeño with seeds here, but diving into a magical world of blended hot peppery goodness in varying form & flavour. Think you can handle it?

Here is a loose outline of my latest small batch of "gravy" base:

• ⅓ C sun dried tomatoes (soaked in spring water)
• 2 fresh Scotch Bonnet or habanero peppers
• ½  dried habanero pepper
• ½  large jalapeño pepper
• 1 tsp dried cayenne pepper
• 1 tsp dried chipotle pepper
• 2 cloves fresh garlic
• 2 tsp Celtic salt
• several sprigs of fresh cilantro 
• 1 Tbsp cumin
• 2-3 scallions
• ½ lemon
• Water from soaked tomatoes (add in to consistency)

 In Vitamix (or other high-speed blender), blend all ingredients listed above at high speed until smooth & somewhat thick in consistency is reached. For maximum heat, I left ALL seeds intact when adding the whole & half peppers.

Plant-based protein = seed "meat" mixture:

• 1 C raw sunflower seeds
• ¼ C hemp seeds (hulled)
• 5 Tbsp dulse flakes
• 2 tsp Celtic salt
• ½ large jalapeño
• 1 scallion 
• 1 tsp cumin
• ½  tsp granulated garlic (optional)
• Several sprigs of fresh cilantro leaves

Pulse all of the latter together in food processor, gradually adding in 1½ tsp olive oil (which helps to bind all elements together)

Please be careful to NOT over process. End product should bear a great deal of texture.

In a large container, use stir two mixtures together with a spoon and also add the following:

• Chopped tomatoes
• chopped scallions
• chopped fresh cilantro

Serve in halved avocados, or in traditional bowls with cilantro leaves & generous amounts of avocado sliced in as garnish.*
If you're a fan of vinegary "hot sauce" in chili, you may also wish to stir in a capful of Bragg's raw/organic apple cider vinegar. In my opinion, it really adds another layer of depth!

Peaceful Red Dragon - A tasty treat for those who enjoy breathing fire.

Be well, keep warm, and enjoy!

 *Another great garnish to try would be almond or macadamia nut "sour cream" (which also have a cooling effect & add another flavour dimension).

Cantaloupe Cocktail

A full day of unlimited melon intake (served alone in its natural state) is the best way to lead into and also exit from a water fast. Upon completion my last water fast, I found myself eating melon for a longer period than the single following day (mainly due to the fact that Summer has just ended and I happened to have an abundance of varying types waiting to be cleared out to make way for Autumn harvest). As such, I grew a bit tired of melons in plain form and opted to toss a few extra ingredients into the bowl with the remainder of my cantaloupe. 

The end result was something I feel is perfect for any time, as it is incredibly delicious and simple. 

I used:

• ½  Medium sized cantaloupe, cubed
• Juice from 4 limes
• 5-6 leaves fresh mint, cut chiffonade 
• 1 inch piece of fresh ginger, finely chopped

Combine all ingredients in a bowl, stir well, and enjoy!

Pumpkinseed & Macadamia Nut Pesto

• Basil - 1 large bunch (preferably Genovese, though lemon basil or a blend of the two could also work quite well)

• Pumpkin seeds, raw, green variety - ½ C to 1C

• Macadamia nuts - ½ C to 1 full Cup (these should near-match the amount of pumpkinseeds used and will be added in gradually, so please adjust measurements according to your own flavour & texture preferences)

• Garlic or garlic scapes - 4 or 5 cloves (or according to personal preferences)

• Extra virgin olive oil (unfiltered, first cold press) - ¼ C to ⅓ C (please adjust according to texture & personal preferences)

• Celtic Sea Salt - to taste

Blend all ingredients together in food processor (reserving basil until the end), using pulse mechanism. Add basil toward the end, still pulsing (maintains texture) until mixture has reached desired consistency.

Fava Beans: Fabulous Iftari Feasting

What a wonderful treat to have found a big pile of fava beans (amongst other goodies) in my farm delivery this past week! It had likely been an entire year since having had any legumes at all, so I was excited to see these pretty little gems nestled amongst piles and piles of kale...

It took me a few days to actually come to terms with breaking open pods to awaken sleepy little beans, but once I began to shell them I felt my heart begin to smile.

They were so cute in their soft, fuzzy little pod beds; still clinging to their umbilical growth lines. Such little things may often go unnoticed in most kitchens, but for some reason I still find so much delight in these seemingly insignificant discoveries!

Once the childlike Beans of Fava had been uncovered and released from their cushy pod-beds, I was then faced with the task of making them go farther than I had initially imagined. The pods themselves make up a huge bulk of "who" they appear to be upon harvesting, but once shelled the little beans are substantially lesser in volume. As such, I opted to make one small salad and use the rest for a true bean hummous to serve with dates for Iftar.
Here's what I came up with:

Fava Bean Salad

Fava Bean Hummous-filled Medjool Dates

Health & Beauty: Benefits of Water Therapy

For excellent health benefits, it does one well to drink between 1.5 and 2 litres of purified or spring water (I use spring water, from artesian wells) upon awakening each morning. This water should be consumed alone, on an empty stomach (preferably all in one go). Drinking through the teeth is the method I had been taught originally, and it has served me well for quite some time. In fact, I have been doing this religiously for well over a decade and have found the majority of the dry skin issues I once had for many years to simply disappear... never to return!

After consumption of water, it is of vital importance to wait at least three quarters of an hour (I wait at least one full hour) before consuming anything else.

This therapeutic cleansing method will hydrate the body, cleanse/regulate the colon, repair many physical ailments, and increase overall well-being.

In addition to so many of these aforementioned wonderful virtues, this routine will also assist in management of body temperature and provide maximum hydration for the day ahead (hence alleviating the need to worry about whether enough water is being consumed throughout the day). This is the perfect heat management for hot Summer days, and also a wonderful way to maintain soft, supple skin during the especially drying Winter months.

Here is a simple explanation of the entire process (courtesy of vegsochk.org):

The Dirty Dozen

As someone who consumes 100% of my food intake in raw form, I aim for 100% organically grown, each and every time. As such, the vast majority of my food and ingredients are obtained farm-direct (or farmer-direct from local markets).

Although I find this method to be simplest for my own peace of mind, I fully understand that there are still many people who rely on commercial shops for their fresh, raw produce. For those who cannot deal directly with farmers ALL of the time, my advice is to use the Environmental Working Group's "Dirty Dozen, Clean 15" list as a reasonably acceptable go-to buying reference:


Another thing to consider is the fact that most "Dirty Dozen" (chemical/pesticide-laden) items are available at the majority of farmers markets across the US (& beyond). I would be most inclined to buy these items from trusted local farmers, and only "Clean Fifteen" items considered for purchase in shops.

Please feel free to comment with any thoughts on this. All insights are welcome & encouraged!

Product Review: Sea Spaghetti

I recently opted to try "Sea Spaghetti" (also known as Himanthalia Elongata) for experimental use in some Italian style, raw "pasta" dishes. This item had been described tender, mild in flavour, and similar in texture to al dente pasta. It was also described as being less "overpowering" than other sea vegetables such as certain kelp varieties, which made sea spaghetti sound ideal in recipes where traditional, grain-made pastas would generally be used. Photography I had seen on various sites and food blogs made with this item look even more fabulous, so all of these combined factors sealed the deal on my decision to try it in my own recipes.

  

After a bit of research, I decided to go with a dried variety from France, distributed by the Brittany Sea Salt company. The product was ordered directly from their website, and arrived within only a few days. I was very excited to receive the two packages, and instructions for preparation were followed to a tee (rinse/soak/rinse) using nearly one entire package.

After the strands were rehydrated, I decided to use them in my raw "Pasta Alfredo." This dish features an incredibly strong, raw almond-based garlic sauce which essentially plays the starring role. I normally use spiralised or hand sliced courgettes for this recipe, which are quite neutral in flavour and highly receptive and adaptable to any seasoning (strong or mild).

Unfortunately, I did not find the sea spaghetti to be at all mild in flavour, and found it unpleasant even when combined with extraordinarily flavour intense ingredients. Normally I love sea vegetables, and quite enjoy some of the more intensely "sea flavoured" varieties of kelp (such as kombu). I was vastly disappointed and stupefied at having found a sea vegetable I found so difficult to appreciate.

In short, I found the dish I made to be completely inedible due to the pungent nature of the seaweed, despite even a lengthy marinating session in the garlic laden sauce.
I could be willing to give them another try, if a failproof solution were offered to improve palatability.
However, for the time being I believe it may be best to stick with sliced/spiralised courgettes for Italian style meals & kelp noodles for Asian fusions.

Spiced Orange Carrot Blend

1. Place ingredients in Vitamix, reserving ice. 
2. Blend until smooth. 
3. Add ice. 
4. Re-blend until smooth.
5. Serve & Enjoy with Gratitude!

CheriAvolada

Food for Thought: Science & Spirituality of (Raw) Veganism

Very recently, I blogged about Earthlings and politics surrounding the vegan lifestyle. In that post I discussed ways in which true veganism goes far beyond food, and touched upon how many other factors are to be considered as part of the equation. I concluded the post with an embedded version of the Earthlings film for all to view in its entirety (free of charge), and strong recommendation for anyone who has not seen the film to do so. 

That having been addressed, I would now like to bring to mention yet another aspect of veganism which is also an essential part of my personal equation: 

Spirituality & Mindful Consumption

Food is a gracious and beautiful gift from the Universe, best appreciated and considered to be perfect in its true, original (raw) form. When one sees a lovely, organically grown apple, it is indeed kind practice to give thanks. Gratitude is a key element to abundance, so one should certainly be grateful and mindful in receiving, and equally joyful in offering.

Appreciation, for many, is essentially something of an artform. This is where mindfulness comes into play...

For example, when one is presented with something to be eaten, it should be taken in with full appreciation and little reservation. In order to be accepted and appreciated to the fullest degree, origin and sourcing methods may be key elements. When an apple comes directly from a tree, the origin is obvious and offering thanks to the Source seems a great deal easier. Also, when love is present in creation a the gift of food, ingestion of such becomes something of a sacred act. 

On a similar note, I feel compelled to point out the very obvious fact that a perishable thing of beauty cannot be kept indefinitely... Unless consumed. Once a bite is taken, chewed and swallowed, the energy and chemicals found within the organism become one with the being who ingests. In other words, eating permanently combines us with our food.

One literally becomes one with food once consumed by mouth, so great care should be taken to ensure the energy consumed is positive and obtained in peace & arrant grace.

Please consider this post to be food for thought; a gift from the Tree of Knowledge, bearing seeds to potentially bring forth a new Tree of Life. 

    The apple is now part of you, to carry with you wherever you go for the rest of your days. 

                                               Peace, Blessings & Infinite Gratitude!

Courgette "Pasta" with Raw/Vegan Alfredo Sauce

This dish is quite simple, yet heavy, rich, garlicky & very satisfying. The most arduous, time consuming element of the entire recipe is the soaking of the almonds, so please remember to pre-soak your almonds for 24 hours and set aside enough time for peeling the outer skins. Alternately, one could pre-soak & peel almonds in advance to store in refrigerator, but be sure to keep them immersed in clean water to preserve freshness. They should keep for around 3 days this way, but I would not recommend leaving them for much longer.

I used:
3 medium sized courgettes (green squash)
1 large heirloom tomato (chopped)
Genovese (Italian) basil - several large leaves (sliced)

Sauce ingredients:
2 Cups raw, unpasteurised almonds (soaked & peeled)

1 ½ - 2 Cups water (add as necessary)
¼ Cup EVOO
Celtic sea salt (to taste)
3-5 cloves fresh organic garlic (depending upon preference)


OPTIONAL STEP: Remove the outer skin from courgettes. I do not remove the outer skin from the squash, though I do know some people who prefer to do so for the sake of appearance.

1. Slice courgettes into spiral or fettucini style ribbons. A spiral slicer is quickest, though for this dish I sliced each squash differently for variety in textures (1 thinly spiraled, another thickly spiraled, and the last one sliced mandoline style & then ribboned like fettucini).
2. Combine sauce ingredients in Vitamix, using only enough water to barely cover almonds. Withholding any remaining water to be added in gradually (as necessary).
3. Blend until smooth, adding water as necessary to achieve a smooth, thick, and creamy consistency
4. Arrange "noodles" in a bowl as desired, add tomatoes & basil, pour sauce over top
5. Garnish with parsley, serve, and enjoy with gratitude!

Let The Sun Shine

My raw vegan answer to the delicious & fondly remembered Sunshine Burger!

All organically grown & locally sourced ingredients: sunflower seeds, dinosaur kale, carrot, parsley, scallions, garlic, raw (unpasteurised) almonds, dulse flakes, kelp granules, Vitamineral Green, cayenne, olive oil, Celtic sea salt. Topped with sliced heirloom tomatoes, homemade raw pickles, sliced jalapeños & chopped scallions.

Served over a bed of romaine lettuce on red cabbage leaf.

Herbed Almond/Cauliflower Purée on Sliced Beetroot

This was incredibly simple, yet delicious, incredibly healthy, light & pretty.

• Almonds - ½ cup (raw, unpasteurised, soaked & peeled)
• Cauliflower - (amount depends upon size - I used ¼ of one which was quite large)
• Garlic scapes - chopped, reserving ½ to fold in after processing (cloves may also be used in the absence of scapes)
• Celtic sea salt - to taste
• EVOO - 1½ Tbsp (organic, first cold pressed)

Blend above ingredients together in food processor, folding in garlic scapes at the very end of process (it should appear to be chopped, not blended).  


After processing, fold in remaining garlic scapes along with chopped scallion tops & fresh herbs of choice.


Place mixture atop beetroot slices
Garnish with sliced asparagus, chopped scallion, chopped beet green stems, drizzle of EVOO, kelp granules & cayenne.




Post script to Jain friends:
I intend to get back to my regular lifestyle after my knee is completely healed & rehabilitated. Until then, please feel free to substitute as necessary if you choose to prepare these recipes. Thank you all for understanding! 

Creamy Carrot Ginger Soup

This is a simple, warming, filling, and healing recipe. Sadly, this concoction is not even remotely Jain-friendly (for which I most sincerely apologise). However, if that's not a major concern and you're looking for some healing comfort food, this should satisfactorily fill that need.

• Carrots - 5 (tops removed & reserved for another time) 
• Almonds - ½ cup (raw, unpasteurised, soaked)
• Ginger - 1 inch piece
• Water - 3 cups
• Celtic sea salt - 1½ tsp.
• Coconut oil - 1 Tbsp.
• Irish Moss - 1 Tbsp. (soaked)
• Garam Masala - 1 Tbsp.

1. Blend until smooth & slightly above body temperature
2. Pour into bowls
3. Garnish with: 

•        Chopped scallion
•        Cilantro (garnish)
•        Dulse flakes

        4.   Serve & enjoy with gratitude.

     

Taco (Salad) Tuesday!

This post is dedicated to a few fellow vegans who found themselves unable to contain their excitement over a recent phenomenon which had been brought to my attention:

"Taco Tuesday"
❤

Being fairly certain that the majority of you know very well who you are, I'll specifically aim this entry toward those who felt compelled to foist all of their dinnertime Mexicantics my way this past Tuesday... ;-)

♥ I am incredibly grateful for the inspiration. ♥

As good fortune would have it, many useful ingredients were on hand and I ended up succumbing to peer pressure by making my own raw/vegan, off-the-cuff version of a favourite spicy & delightful treat. Since there was really no planning ahead for this preparation, there's not so much of a recipe as a loose guideline to share. Ingredients consisted of many of my SoCal basics, measurements were mostly eyeballed. In fact, many items were actually last minute throw-ins, spotted whilst poking around in the kitchen!
I don't normally use kale in nut "meat" recipes, but had a bunch of the purple curly variety sitting around and decided to toss in a few leaves for extra nutrient value (perhaps this particular use may be considered as a direct reference the incredibly idiotic new catchphrase "Kale is The New Beef").
In any case, this turned out to be quite a nice, filling meal, and I would very much like to recreate it in future.
The following is my loosely detailed guideline of procedure (for the benefit of my own memory as well as anyone else who may be interested):

Taco Filling:

• Almonds (raw, unpasteurised & partially soaked) - 1 cup
• Dulse - ¼ cup
• Kale (purple, curly) - 5 or 6 leaves
• Cilantro - ¼ bunch
• Scallions - about a bunch, green tops only
• Kelp granules
• Cayenne - Amount depends upon preference
• Garlic - 4 scapes (or 2 cloves)
• Jalapeño pepper -1, seeds intact (I like spicy)
• Cumin
• Juice from ½ Lemon
• Habanero powder
• Celtic Sea Salt
• EVOO - about 1Tbsp (optional - makes spices stick)

- Reserve:

• Tomato - 1 large heirloom (chopped)
• Cilantro (chopped)
• Scallions (chopped)
• Avocado
• Jalapeño - 1 (sliced, seeds optional)
• Romaine lettuce leaves (or cabbage, to be used as taco shells)
• Almond "sour cream" (optional)

1. Place taco filling items in food processor (saving reserve items to be used post-processing)
2. Fold in chopped tomatoes, scallions & cilantro
3. Fill cabbage/romaine leaves with mixture or place mixture on bed of romaine (as seen in top image)
4. Garnish with chopped tomato, sliced avocado, scallions, sliced peppers, almond "sour cream" & cilantro
5. Serve & enjoy!

White Chocolate & Raspberry Frozen Truffle Bites

These frozen white chocolate & raspberry bites were the result of some joyful experimentation on the Eve of St. Valentine. They melt in the mouth and delight the senses, without being too sweet or overpowering in any way.

This post is my Valentine's Day dedication to someone I would certainly be sharing these with if geography would allow...

Happy Vegan Valentine's Day! ❤

Step One - Cacao Butter:

2oz. Organic, fair trade RAW cacao butter

Bowl of hot water

Glass or ceramic measuring cup (or something similar - I used a ceramic mug)

1. Chop cacao butter into small, easily dissolvable pieces

2. Place cacao butter into glass or ceramic cup (water in bowl should surround cup - do NOT allow water from bowl to enter cup or come in contact with cacao butter).

3. Place cup into bowl of hot water & leave to melt (additional hot water may be added to maintain temperature warm enough to melt all cacao butter).

- Whilst waiting for cacao butter to melt, continue on to step two.

Step Two - Sweet Raspberry Almond Cream:

Handful RAW (unpasteurised) almonds, pre-soaked & peeled

¼ C water

1tsp virgin coconut oil (RAW & unrefined)

1½ Tbsp ground organic dried raspberries (or organic raspberry powder)

4 dates (I used 3 Barhi & 1 Medjool)

Juice of ¼ lemon

¼ tsp organic vanilla extract

Pinch of Celtic sea salt

Blend these items in Vitamix blender items until a creamy paste is formed.

Step Three - Blend:

Once all cacao butter pieces have melted & turned into a clear liquid, pour into Vitamix with sweet raspberry almond cream. Blend all items together until smooth.

Step 4 - Moulding & Freezing:

Pour entire mixture from Vitamix into candy mould, or into a bowl or cup (if scooping later is your preference). Place in freezer & leave overnight.

Step 5 - Serve & Enjoy:

Serve & garnish as preferred, but please remember to keep cold until ready to relish!