Smoky Tomato Guac

I thought it was about time I gave you a savory snack break from all of the tasty sweets I've been posting lately.  This recipe is a wonderful example of how smoky flavors pair really well with avocado.  The secret is to use a really nice smoked sea salt.  Pair this with your favorite chips or crackers for a fresh and satisfying snack, or whip some up for a party.  This would be ideal for a summer barbeque.

Smoky Tomato Guac

1 avocado, peeled and pitted

1 medium tomato, chopped

1 teaspoon smoked sea salt

½ lime

Paprika

1.      In a small bowl, mash the avocado, leaving a few bite sized chunks.  Squeeze the juice from the lime and add it to the guac.  Stir in the tomato and smoked sea salt.  Do not over stir, or the guac will become too mushy.  It will look fresher and more appealing if there are bites of avocado in the mix.

2.      Sprinkle with paprika, and serve.

Raw Cherry Chocolate Chip Ice Cream

Ice cream with cherries and chocolate chips has always been one of my favorite summer treats.  With the weather warming up, I created a version that I could feel good about eating.  If you have never tried making raw ice cream, it is unbelievably easy, and you don’t need an ice cream maker to do it.  I think this may be my new favorite treat.  It tastes just like soft serve ice cream, with the bonus of cherries and chocolate. 

Raw Cherry Chocolate Chip Ice Cream

2 large bananas, peeled, chopped, and frozen

½ teaspoon vanilla extract

1/8 teaspoon ground vanilla bean powder (optional)

½ cup pitted and chopped cherries

½ cup raw chocolate chips (see previous posts)

1.      Place bananas, vanilla extract, and vanilla bean powder in a food processor.  Blend until the bananas are light and well blended, about 3-4 minutes.  You may have to stop to scrape down the sides of the bowl periodically.  Once it is the consistency of soft serve, transfer to a medium mixing bowl.

2.      Fold in the cherries and chocolate chips.

3.      Serve immediately.

Note:  Make sure that your bananas are really ripe when you freeze them.  They taste a lot sweeter in the ice cream.  If your bananas need it, feel free to add a little sweetener to them.

Also, if you are a strict raw foodie, feel free to omit the vanilla extract and double the ground vanilla beans.  I am not 100% raw, so I still enjoy a quality vanilla extract.

Raw Chocolate Chip Cookie Dough Ice Cream

This recipe is summer comfort food at its best.  I used my recipe for chocolate chip cookie dough to create this delightful raw chocolate chip cookie dough ice cream.  It is so delicious; you might not go back to your regular chocolate chip cookie dough ice cream again.  I love that it feels indulgent, but is actually quite healthy. 

Raw Chocolate Chip Cookie Dough Ice Cream

2 large bananas, peeled, chopped, and frozen

½ teaspoon vanilla extract (omit if you are strictly raw and double the vanilla bean powder)

1/8 teaspoon ground vanilla bean powder (optional)

½ cup chocolate chip cookie dough, crumbled into small pieces (see previous posts)

½ cup raw chocolate chips (see previous posts)

1.      In a food processor, blend together the bananas, vanilla extract, and vanilla bean powder.  Scrape down the sides of the bowl as needed.  Puree until smooth and light, about 3-4 minutes.  It should be the consistency of soft serve.

2.      Pour into a medium sized mixing bowl.  Fold in the cookie dough, and raw chocolate chips.

3.      Serve and enjoy.

Note:  Make sure that your bananas are really ripe when you freeze them.  They taste a lot sweeter in the ice cream.  If your bananas need it, feel free to add a little sweetener to them.

If you're feeling playful, use some extra chocolate sauce to make a chocolate spoon garnish.  Pour a line of chocolate for the handle, and an oval for the scoop.  Freeze until hard, like the chocolate chips.  Peel carefully from the parchment and garnish.

Raw Chocolate Chip Cookie Dough & Cookie Dough Truffles

This recipe is for anyone who loves cookie dough almost more than the actual cookies.  I actually prefer the cookie dough, so I set out to create a raw recipe that I could feel good about.  With this recipe, it’s okay to eat large spoonfuls straight out of the bowl.  I also included an option for Chocolate Chip Cookie Dough Truffles.  They are great, assuming you don’t eat your whole bowl of cookie dough first, like I did on the first batch.

 If you need an immediate cookie dough fix, you can forgo the chocolate chips and substitute cacao nibs.  I do suggest trying the chocolate chips though.  They don’t take very long to make, and the cookie dough tastes much more authentic.

Raw Chocolate Chip Cookie Dough

1 1/3 cups almond flour

3 tablespoons almond milk

1 teaspoon vanilla extract (omit if you are strictly raw and add 1/2 teaspoon ground vanilla bean)

1/8 teaspoon ground vanilla bean

2 tablespoons agave nectar

½ teaspoon salt

½ cup raw chocolate chips or cacao nibs

1.      Pour the almond flour, almond milk, vanilla extract, vanilla bean, agave, and salt into a medium sized mixing bowl.  Stir until well combined.  Fold in the chocolate chips or cacao nibs.

2.      Eat, or refrigerate.

Raw Chocolate Chip Cookie Dough Truffles

Yield: About 12 truffles

Raw Chocolate Chip Cookie Dough

Raw Chocolate Sauce

1.      Roll 1 recipe of Raw Chocolate Chip Cookie Dough into about 12 truffle sized balls. 

2.      Cover a cookie sheet with parchment paper.

3.      Dip the cookie dough balls into the chocolate sauce placing each onto the cookie sheet to set.  Place in the freezer for five to ten minutes until the chocolate is firm.

4.      Dip the truffles a second time in the chocolate sauce placing them back on the parchment paper.

5.      Place in the freezer until they are set.  Enjoy!

6.      Keep in the freezer until you are ready to eat them.  They will stay soft inside with crisp chocolate outside.

Easy Raw Chocolate Chips

Here is my recipe for chocolate sauce.  It is the same recipe as the one used in the Pineapple Coconut Delight recipe.  I’m posting it a second time because I wanted to show you how it can be used to make chocolate chips.  This week I came up with several raw dessert recipes that all use chocolate chips.  In a pinch, cacao nibs are a quick and easy substitute, but I prefer something a little more authentic.

Raw Chocolate Sauce

½ cup coconut oil, melted

½ cup cacao powder

¼ cup agave nectar or sweetener of your choice

1.      Combine all ingredients together in a bowl.  Whisk until smooth and combined.

Raw Chocolate Chips

1.      Cover a cookie sheet with parchment paper. 

2.      Pour 1 recipe of raw chocolate sauce onto parchment covered cookie sheet.  Spread evenly with a spatula.

3.      Place in the freezer for about 15 minutes, or until hardened all the way through.

4.      With a pizza cutter, cut into strips vertically and horizontally to desired size.  I keep them moderately sized because they break apart as you fold them into batters and ice creams.  Also, they may crack a little as you are cutting.  This is okay.

5.      Keep refrigerated or frozen until ready to use.