On the street, it was chilly and dank, which means that the time has come to get your cookbooks out of the bins and begin to create magic. After all, it’s so wonderful in cold weather, having walked in plenty on the street, come home, brew a cup and, wrapped in a warm (necessarily checkered! :)) plaid, treat yourself to exquisite homemade treats. Culinary is reminiscent of a mysterious magical action, when from separate, scattered products that gurgle, hiss, change color and texture, something completely special, surprising, unlike any of its predecessors, suddenly appears. Today, in addition, there will be an unusual day: we will learn to cook raw food desserts.

Our mentor will be Julia Bodnar   - a vegetarian with experience, the creator of an amazing workshop, actively promoting raw food diet and completely not hiding the secrets of her amazing creations. Her culinary delights are so tasty, useful and beautiful, and most importantly - they are simple enough to prepare that it is simply impossible to resist the temptation to try something again. My choice today fell on raw chocolate: let's get acquainted with the new taste of a familiar product.

You can buy the necessary components in eco-shops or specialized departments of healthy nutrition in supermarkets.

Cookraw-Chocolate can be in many ways and Julia offers us to try several options.

Option 1. With carob.

Ingredients:
  - 100 g of cocoa butter;
  - 60g raw
  - 60g of honey (or raw grape sugar);
  - additives to taste (nuts, dried fruits, etc.).

Melt cocoa in a steam bath. Add carob to it through a strainer. Mix everything well, then add honey. Melt the resulting mass until smooth, pour into the molds. Put in the cold for at least 2 hours.

Option 2. With cocoa mass.

Ingredients:
  - 100g of cocoa mass;
  - 30-50g of cocoa butter (depending on the consistency of grated cocoa);
  - 40 g of honey (for dark chocolate), or 80 g of honey (for lovers sweeter), vegans can be replaced with Jerusalem artichoke syrup, grape sugar or other vegan syrup. Fructose and cane sugar will crunch in the product.

Melt cocoa butter with grated cocoa in a steam bath, add honey, mix well. Pour into molds, add fillers, freeze.

Option 3.1: 1.

Ingredients:
  - 100g of cocoa mass;
- 80g carob (80-raw, 50-fried carob);
  - 50 g of cocoa butter;
  - 40 g of honey (for dark chocolate; for chocolate is sweeter than 100 g).

Melt cocoa butter and grated cocoa in a steam bath. Put honey in chocolate, melt, mix well. Add carob through the strainer at the end. Pour into molds and send in the cold for 2-3 hours.

Option 4. White chocolate (icing).
Ingredients:
  - 100g cashew nuts (pre-soak, or grind dry nuts into flour);
  - 50 g of cocoa butter;
  - 40 g of coconut oil;
  - 40g of honey.

Absolutely not harmful chocolate, but even vice versa - beneficial for the body, and moreover, completely raw. Guess what? All recipes set forth in this article are completely raw food and not only tasty, but also healthy.

Carob Truffles

Ingredients:

1) Almonds - 1 cup.

2) Carob - a quarter cup.

3) Coconut flakes - half a glass.

4) Liquid honey or agave nectar - 6 tbsp.

5) Olive oil - 1 tbsp.

6) Salt - a pinch.

Cooking:

Finely chop the almonds in the harvester, add coconut, carob, salt, honey or agave and oil. Mix everything into a uniform, friable and sticky mass. Blind balls from the resulting mixture and store in the freezer.

Raw Brownies

Ingredients:

1) Dates - half a glass.

2) Dried cherries or raisins - half a glass.

3) Carob - a quarter glass.

4) Walnut - a glass.

5) Honey or another sweetener - 3 tbsp.

Cooking:

Cut the ingredients with a knife or use a combine for these purposes. Mix everything and tamp into a special form. Put in the freezer and take it out after an hour. Slice and serve with tea. Keep in the refrigerator.

Bounty Cake

Ingredients for the dough:

1) Almonds - 2 cups.

2) Bananas - 2 pcs.

3) Carob - 3 tablespoons

Ingredients for the filling:

1) Coconut - 1 pc.

2) Honey - 2 tbsp.

3) Dates - half a glass.

Cooking:

Grind bananas and almonds in a blender, add carob to this mixture and mix. Grind the flesh of coconut without milk, mix it with honey and chopped dates. Put half of the “chocolate” mass into a mold, then coconut and the remaining “chocolate” on top. Put in the freezer for 1-2 hours.

Raw food cake

Ingredients for the dough:

1) Ground seeds - 1 cup.

2) Ground almonds - 1 cup.

3) Soaked dates - a handful.

4) Ground ginger - half a teaspoon.

5) Orange juice - to taste.

Ingredients for Cream:

Cooking:

Put a layer of dough in a mold, cut bananas on top, pour with “chocolate” cream, another layer of dough and cream again. You can sprinkle coconut flakes on top or something else to taste.

Raw Chocolate Chocolates

Ingredients:

1) Cocoa butter - 50 g

2) Carob - 50 g

3) Honey - 30 g

4) Raisins and nuts 1 in a candy.

5) Cinnamon or nutmeg to taste.

Cooking:

Arrange raisins and nuts in small tins. Melt cocoa butter and mix with honey and carob. To do this, it is best to put an iron cup with this mixture in a large cup with warm water. Pour into molds, sprinkle with cinnamon or nutmeg and put in the freezer.

And finally, we’ll tell you not exactly about raw food, but about a healthy and tasty carob drink. Moreover, if desired, this recipe can be adapted for raw foodists and even for vegans. To do this, just replace the cow's milk with almond milk. Instead of boiling, just warm the mixture a little.

Ingredients:

1) Carob - 1 tbsp.

2) Milk - 200 ml.

3) Water - 200 ml.

4) Honey - 1 tbsp.

5) Vanilla.

Cooking:

Mix water with milk and put on fire, add carob. Stir regularly, rubbing the lumps with a spoon. Bring to a boil and remove from heat. Cool a little and add honey and vanilla.

That's all, bon appetit.

Making a bar of black chocolate with your own hands is easy. The vegans and raw foodists will find recipes that will be more useful than traditional ones, because the ingredients do not undergo any temperature treatment, preserving all the enzymes and useful substances. The main thing is to find quality cocoa butter. And then chocolate, you can add "your" taste - sea salt and lemon zest, lavender flowers, orange and cardamom, spices, mint.

Cocoa butter and powder are the foundation of any chocolate. Only unlike the tiles that are made in production, we will use them in their raw form and leave them without technological interventions. Cocoa butter is classified as superfood. Natural oil is a light solid mass with a “chocolate” pleasant smell and a melting point below the human body temperature - 32-35 ° C. It has antioxidant properties and removes cholesterol from the body. Due to the presence in its composition of caffeine, tannins, vitamin A, fatty acids and trace elements, it has a tonic effect, improves the condition of blood vessels and nourishes the skin. Cocoa butter can even be used instead of a cream for the body and face, and for the skin around the eyes it will be a lifesaver for getting rid of dark circles and other consequences of fatigue and a small amount of sleep.

Raw chocolate

Ingredients

30 g cocoa powder
  100 g soft dates
  85 g cocoa butter
  1 vanilla pod or good vanilla extract
  a pinch of salt

1. Lavender and vanilla: 1 teaspoon of lavender flowers and 1 more vanilla pod
2. Lemon and salt: zest of 1 lemon and an additional pinch of salt
  3. Spices: mix ground cinnamon, cardamom, nutmeg, cloves
  4. Orange and chili: 1 zest of orange and a pinch of ground chili
  5. Peppermint: a few drops of peppermint essence and a pinch of chia or flax seeds

Cooking

Remove dates from the dates and knead the pulp with a fork. If necessary, remove hard peel parts. Pour a glass of water into a small pot and put on fire. When the water heats up, put a bowl on top, put a little cocoa on it. Melt. Add cocoa powder, vanilla pod seeds and salt. Mix thoroughly, remove from heat and let cool slightly. Mix with date mass and mix one of the additives (optional). Mix everything thoroughly and allow the mixture to cool.

Pour the chocolate mass onto a sheet of parchment paper and form chocolate “tiles” with your hands. Cover with another sheet and place chocolate under a small press. You can also use special forms. Leave in the refrigerator to set.

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