Monday, October 27, 2014

Caramel Apple Cinnamon Dip

I love the abundance of fresh, local apples this time of year. They're so versatile and its fun to come up with tasty ways to use them. Today's recipe is really simple as a healthy raw snack. Lucuma fruit powder adds a caramel flavour and natural sweetness to the apple dip. It's great with apple slices, on crackers, and even on its own by the spoonful!

Caramel Apple Cinnamon Dip

2 1/2 cups peeled, diced apples
3 tablespoons lucuma powder
2 tablespoons pecan butter
2 medjool dates
3/4 - 1 teaspoon cinnamon
1/2 teaspoon vanilla bean powder
2 tablespoons coconut creme 

Blend all but the coconut creme until smooth and creamy. Add the coconut creme and blend to incorporate. Add a few drops of stevia if you want more sweetness. Eat immediately or chill for a few hours first.

Remember to enter for my Sweetly Raw Chocolate giveaway
And check out my new website, Sweetly Raw Chocolate to order. 

And pre-order my new book, Sweetly Raw Desserts! Its available on AmazonIndigo, Barnes and Noble , and Indiebound now. All new recipes!

Thursday, October 23, 2014

Apple Crumble Cheesecake and Sweetly Raw Chocolate Giveaway

Today I have a few exciting things to share with you! After several years of dreaming about it, I have finally launched my new raw chocolate website, Sweetly Raw Chocolate, where you can order healthy organic vegan chocolates any time of year. I thought it would be fun to kick things off with a giveaway so that you can have a chance to WIN some choccies! (details further down this post).

I also have a really fantastic Autumn inspired Apple Crumble Cheesecake recipe to share with you. I combined the creamy filling from my caramel apple cheesecake (sans the caramel) and added a crumble which acts as the crust and topping, along with a thick layer of soft apple cinnamon filling. This was a big hit with my friends and I will definitely be making it again and again. It's perfect for this time of year.

Raw Apple Crumble Cheesecake
Makes a 6" cake


2/3 cup almonds
1/2 cup shredded coconut
1/2 cup chopped, dried apples
1/2 cup dates
1 1/2 teaspoons water

Process the almonds, coconut, and apples down to flour in a food processor. Add the dates and process until they are completely broken down. Add the water and pulse until the mixture is moist and crumbly.   Set aside a lightly packed 2/3 cup of the mixture and press the rest into a 6" spring form pan.


2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt

Blend the first 5 ingredients until completely smooth. Add the coconut butter and oil. Blend again to incorporate. Pour over the crust. Chill in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.

Apple Filling

2 large apples, peeled and quartered
2 dates, chopped
1 teaspoon lemon juice
1 teaspoon cinnamon

Process all ingredients down to small pieces in a food processor. DO NOT over process or it will turn to applesauce. Spread this over the chilled cheesecake.  Sprinkle the rest of the crumble on the top.

Onto all things raw chocolate! As I said above, my website, Sweetly Raw Chocolate is officially open for business HERE.

Choose from raw chocolate truffles, peanut butter and almond butter cups, chocolate macaroons, vanilla bean chocolates, caramel pecan chocolate clusters…  They make great gifts :)

Jumbo Raw Almond Butter Cups are made with sprouted, stone ground almond butter. 

One of my favourite chocolate treats!

Caramel pecan chocolate clusters

Chocolate truffles in various flavours 


Win a box of raw chocolate vegan truffles!

...And a caramel pecan chocolate cluster.

And a raw chocolate macaroon!


Leave a comment below letting me know what your favourite flavour is with chocolate (you can have multiple lol). Mine are: peanut butter, vanilla, peppermint, and berries!

Leave your email address when you leave your comment so that I can contact you if you win.

- Become a fan of Sweetly Raw on Facebook

- The contest is open to anyone in Canada and the USA.

- The deadline to enter is Thursday, October 30th. The random winner will be emailed and an email response is expected within 24 hours otherwise a new winner will be chosen.

NOTE: Some people aren't able to enter here for some reason (unable to leave a comment), so you can also enter on my Facebook page HERE (answer the question there).

Increase your chances of winning:

- Tweet about the contest, mentioning @heathypace for an extra chance to win!
- Follow me on Instagram - sweetlyraw for a third chance to win.

And make sure to check out my new website, Sweetly Raw Chocolate :)

Monday, October 20, 2014

Pumpkin Spice Shake

I'm continuing with the flavours of Fall in today's recipe. You wouldn't know there's raw sweet potato, yam, or pumpkin in this shake! It's perfectly spiced, sweet, frosty, and creamy.

Raw Pumpkin Spice Shake 

1/2 cup water
2/3 cup peeled, diced sweet potato, pumpkin, or yams
2 large medjool dates
2 tablespoons melted coconut creme (any of our flavours)
1 teaspoon cinnamon
1/2 teaspoon vanilla bean powder
1/2 teaspoon pumpkin pie spice
1 1/4 cup ice cubes
Blend all but the ice cubes in a high speed blender until completely smooth. Add the ice and blend again until smooth. Add a few drops stevia if you want it sweeter. Note: Do NOT add the ice until blending the other ingredients or the coconut butter will seize and not be properly incorporated.
You can buy our coconut creme (coconut butter) in BULK and save money!

Find my latest recipe video HERE for these zucchini and carrot noodles in a raw thai peanut coconut sauce. 

Friday, October 17, 2014

Pumpkin Truffles

Here's a recent recipe that I wrote for Vivapura's blog. Today is Canadian Thanksgiving. A time to truly give thanks for all the blessings in our lives. There is much to be grateful for. And since American thanksgiving is just around the corner, its the perfect time to share a festive recipe with you. These pumpkin truffles are super easy to make but are so elegant and tasty, that you'll be sure to amaze your guests. 

Pumpkin Truffles
You could use any of our 3 coconut cremes for this recipe. The vanilla bean would be an especially nice touch!

Pumpkin Filling
1/3 cup cooked pumpkin puree
1/3 cup melted coconut creme
1/4 cup coconut sugar, ground in a coffee grinder
2 tablespoons maple syrup
1 teaspoon cinnamon, or to taste

In a bowl, stir all ingredients together until evenly combined. Transfer it to the fridge to chill and firm up, at least 2 hours. Roll into balls and place them in the freezer while making the chocolate.

2/3 cup melted cacao butter
1/2 cup maple syrup or agave
1 cup cacao powder

Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth. Dip the truffles into the chocolate and remove them with a fork, allowing excess to drip back into the bowl. Set on a parchment paper lined tray. Let set in the fridge for a few minutes and drizzle more chocolate on top if desired. Dust with cinnamon.

Tuesday, October 14, 2014

White Chocolate Pumpkin Pecan Fudge

Happy Thanksgiving weekend to all my fellow Canadians (I wrote most of this yesterday and am only getting around to posting it today). Wishing you a fantastic holiday full of friends, family, and good food. I have a tasty festive treat to share with you today. This semi-raw pumpkin pecan fudge is spiced with a touch of cinnamon and is covered in raw white chocolate. Its a great little treat to have on hand for guests.

White Chocolate Pumpkin Pecan Fudge

The fudge is great on its own, dusted in cinnamon or lucuma powder. Take it to a whole new level with the white chocolate. For the best result, give the fudge 3 layers of white chocolate.

Pumpkin Pecan Fudge

1/2 cup pumpkin puree
1/3 cup pecan butter
4 tablespoons lucuma powder
4 tablespoons maple syrup
1/2 - 1 teaspoon cinnamon
1/3 cup melted coconut creme
1/4 cup melted coconut oil
2 tablespoons warm water
1/4 cup chopped pecans

Make sure all ingredients are at room temperature (if anything is chilled it will cause the mixture to seize.) Whisk all ingredients except the pecans together until very smooth. Stir in the pecans. Spread into a plastic wrap lined container of your choice - the size will determine how thick your fudge turns out. Chill in the freezer for 2-3 hours and then in the fridge for at least 6 hours. Slice into pieces and store them in the freezer while making the white chocolate.

White Chocolate Coating

1/3 cup melted cacao butter
1/4 cup melted coconut creme
3 tablespoons cashew butter
3 tablespoons xylitol, powdered in a coffee grinder

Whisk all ingredients together until smooth. Dip each pice of fudge into the mixture and set onto a parchment paper lined tray with a fork, allowing excess to drip back into the bowl. Set in the fridge or freezer until the chocolate is hard. Repeat 2 more times for a thick layer of chocolate.

And here's a recipe I recently did for Vivapura's blog...

I'm loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I've featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you're low on time. It's also an excellent afternoon snack!
Vivapura's stone ground raw cashew butter makes this porridge rich and creamy!

Pumpkin Chia Porridge

Feel free to add more cinnamon, or even some pumpkin pie spice!

1 cup cooked pumpkin puree
1 1/2 cups water
1/3 - 1/2 cup coconut sugar
1/3 cup raw cashew butter 
2 teaspoons cinnamon
4 tablespoons chia seeds
Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn't clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped pecans, and maple syrup!

Check out my recent recipe video for Raw vegan caesar dressing.

And you can find my recipe video for this Raw Gingery Sweet Potato Soup HERE

Saturday, October 4, 2014

Raw Pumpkin Pie Brownies

Fall is in the air and Thanksgiving is just around the corner. It's time for apples, pears, cinnamon, pumpkin, and nutmeg! I've paired a raw chocolate brownie with a pumpkin pie frosting and a drizzle of cinnamon chocolate sauce. They're really good!!

Pumpkin Pie Brownies
Makes 16

1 cup almonds
1 cup pecans
1 cup pitted packed dates
1/2 cup raisins
1/2 cup + 1 tablespoon cacao powder
1 1/2 teaspoons vanilla bean powder
1 teaspoon water
1/8 teaspoon himalayan salt
Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they're all ground down and the mixture forms a dough. Press into an 8x8" pan. Set aside.

Pumpkin Pie Frosting
1 1/2 cups packed, diced sweet potato (peeled)
1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
1/4 cup soak water
2 1/4 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Cinnamon Chocolate Drizzle
2 tablespoons maple syrup
1 tablespoons raw cashew butter
1 tablespoon + 1 teaspoon cacao powder
1/4 - 1/2 teaspoon cinnamon
1 tablespoon melted coconut oil
Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

Here are my latest savoury raw food recipe videos for Vivapura:

Red pepper and sun dried tomato hummus

Raw pistachio and 3 green pesto

Raw caesar dressing

And if you're looking for more Thanksgiving, Fall, Pumpkin recipes, check out the sidebar on my blog and click the photos to take you to my recipe post :)

Have an awesome weekend!