Sunday, November 25, 2012

Raw Chocolate Dream eBook


I'm so excited to announce the release of my seventh raw dessert recipe ebook, Raw Chocolate Dream, where I share my favorite raw vegan chocolate recipes with you.

You know how much of a chocolate lover I am! In fact, I can easily say that it's one of my favorite foods. There's something magical about chocolate, and I think it's even more special when you can make it yourself or enjoy high quality chocolate that is made with love.... and even better when shared with someone you love!

Learn how to make beautiful chocolate bars. 

Raw Chocolate Dream features recipes that are perfect for the holidays! In fact, a lot of these treats I've been making for years and I give them as Christmas presents. I package them into cute holiday tins, boxes, and baggies, and they are always well received. You've already seen photos of some of these on my blog during the holidays but the actual recipes are only available in this ebook.

These recipes aren't just perfect for the holidays, they're great any time of year. They're great for entertaining guests, or to serve at parties. Many of these raw vegan chocolate goodies are my snacking staples.

Here's what you can find in Raw Chocolate Dream...
  • Beautiful photos for every recipe.
  • Easy to follow instructions for how to make perfect raw chocolate every time. 
  • Helpful tips and hints.
  • Specialty recipes for things like chocolate bars, filled chocolates, and white chocolate. 
  • Elegant chocolate desserts for entertaining. 
Enjoy a visiual teaser of just a few of the things you can expect in Raw Chocolate Dream....

Caramel Nut Chocolate Bar

White Chocolate Coconut Truffles

Chocolate Peanut Butter Balls

How to make filled chocolates

Dark Chocolate Truffle Tart

White Chocolate Bars... and Cookies N Cream Bars

Chocolate Macaroons

Coconut Almond Cake Pops and Chocolate Cake Pops

Updated and easier recipe for Mint Moonie Pies

Raw chocolate bars

Caramel Peanut Chocolate Bars


And more chocolate recipes! ...


Raw Chocolate Dream is available for immediate download now and is on SALE for a limited time!

Purchase Raw Chocolate Dream and download immediately:
Normally $14.97 but on SALE 40% OFF for a limited time (until December 20th)!

$8.99

Add to Cart



After your purchase is completed, you should receive an email with download instructions within the next few minutes. (If you don't see it in your inbox, you might want to make sure it hasn't been sent to your SPAM or junk folder!)


Check out Just Desserts book and more of my raw dessert ebooks here!


Raw Carob Recipes eBook HERE


All books sales are final 

Trouble downloading the ebook? 
Email me: heather@sweetlyraw.com

Thursday, November 22, 2012

My New Recipe Book Revealed and Winner Announced


In my two last posts I shared with you that I'm getting ready to launch my newest raw recipe ebook. I asked you to guess what the theme might be for a chance to win the very first copy of the book. I got so many great answers and several of you did guess right (winner revealed at the end of this post).

Many of you guessed desserts and that is partly correct. Some of you said holiday desserts and that is also partly right...


But more specifically the theme of this book is something I have been passionate about for a very long time...

What have I have made and eaten and posted about many times on my blog over the years?


Raw chocolate! While I do feature chocolate recipes in my dessert ebooks, I haven't done a book solely dedicated to this amazing food that has been enjoyed by people all over the world for many many years. It just seemed fitting that I share a book on one of my most favorite foods and ingredients.

Raw Chocolate Dream features my best raw vegan chocolate recipes. Lots of these chocolates I have been selling for years and are loved by many. I've featured many of these chocolate treats on my blog - but I've kept the recipes for something special. I wasn't sure I was going to do a chocolate book until very recently when the idea kept tugging at me, and now here it is!


The book will officially launch this weekend so stay tuned...

Now, the winner of the book (after drawing from the five names who guessed "chocolate")...
Rhoni!!! Please contact me within 24 hours to claim your Raw Chocolate Dream eBook, heather@sweetlyraw.com, otherwise I choose another name from the hat.

Saturday, November 17, 2012

Tiny Treats Ebook Review and Recipe


I'm happy to be sharing a recipe book review with you today! Lisa Pitman of Vegan Culinary Crusade and Nicole Axworthy of A Dash of Compassion have outdone themselves on their first recipe ebook, Tiny Treats, which features all vegan and mostly raw dessert recipes. You know that anything sweet and healthy is up my alley so I was excited to hop into my kitchen and start putting the book to the test. I'm a big fan of the work of both these girls. Their blogs are filled with tasty recipes and gorgeous photos that are satisfying just to look at. I'm a very visual person so I enjoy looking at colorful and beautiful pictures (especially food). If you are too, I suggest you check out their blogs if you haven't already. Based on all of the above, I KNEW their book would be great - and it is!

Tiny Treats is full of amazing full page photographs of each recipe, and is very user friendly. The recipes are easy to follow and if your kitchen is already stocked with healthy ingredients like nuts, natural sweeteners, cacao powder, coconut oil, etc, then you will have everything on hand to make a treat whenever you feel like it. Being a Canadian too, I love their use of maple syrup! Good one girls ;) They also include all the right little tips all throughout the book.


Regardless of your preference in a dessert, you'll definitely find something to suite your taste. Choose from cookies to snack on like chocolate chip lavender or maple cinnamon macaroons... or bars to bring to a holiday party like pecan praline or hazelnut brownies. Carrot cake petit fours or coconut mango cupcakes would be great for entertaining, or try peach caramel crumble and fruit tacos in a chocolate crepe as perfect light dessert for the hot summer months. Masala chai affogato or cinnamon bun granola might be calling your name if you like spices - and those are only a few of the recipes you will enjoy in Tiny Treats.

What's also really cool is that the girls are donating a third of their proceeds to an Elephant Nature Park in Northern Thailand where Lisa volunteered last year.

So far I've made two recipes and both are wonderful...

The Maple Cinnamon Macaroons are my favourite of the two. They are beyond delicious and ridiculously easy to throw together, yet use only a few ingredients. I suppose that dipping the bottoms in chocolate could be optional but I recommend it for a super special treat. I think these would be a great gift served in a pretty tin.


I also tried the Samoa Bars which are pretty and would make a nice addition to a holiday platter. The funny thing is that I've never had a regular samoa bar or seen one so I had nothing to compare it to. The crust is very unique and the topping is the best part, in my opinion. I could eat it with a spoon! Little chunks of chocolate top it off.


The girls have generously offered to share one of their delicious ebook recipes with all of you. While I haven't made this recipe myself (yet!) I'm certain it's yummy. Just look at the photo and ingredients! Serve it with their almond yogurt.



Cinnamon Bun Granola
Ingredients
  • 2 cups (215g) rolled oats
  • 1/2 cup (95g) raw buckwheat groats
  • 1/2 cup (65g) raw walnuts, chopped
  • 1/2 cup (50g) unsweetened shredded coconut
  • 1/4 cup (40g) raisins
  • 1 tbsp (15mL) ground cinnamon
  • 1/2 tsp (2.5mL) sea salt
  • 1/4 tsp (1.25mL) fresh ground nutmeg
  • 1/2 cup (120mL) pure maple syrup
  • 1/4 cup (50g) Medjool dates, pitted
  • 2 tbsp (30mL) melted coconut oil
  • 2 tbsp (30mL) water
  • 2 tsp (10mL) pure vanilla extract
Instructions
  1. In a large bowl, stir together the oats, buckwheat, walnuts,shredded coconut, raisins, cinnamon, salt and nutmeg.
  2. Using a blender, blend the maple syrup, dates, coconut oil,water and vanilla extract into a smooth, thick sauce.
  3. Pour the sauce into the bowl with the dry ingredients andstir until all the dry ingredients are well coated.
  4. DEHYDRATOR METHOD
  5. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer.
  6. Dehydrate for 8 to 10 hours at 115F.
  7. OVEN METHOD
  8. Preheat the oven to 300F.
  9. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer.
  10. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters.
  11. Store in an air-tight container.
  12. Yields 6 cups

I hope you check out Tiny Treats!

In case you missed my last post, I'm getting ready to release another recipe ebook and you have a chance to win the very first copy. Simply guess the theme of the book in the comment section of this post where I also posted my fluffy peanut butter mousse recipe.


Wednesday, November 14, 2012

Peanut Butter Mousse, Recipe Updates, and an Announcement


I've got a few things to share with you today. Before I get to one of my favorite new dessert recipes, here's a quick recap on what's been happening on Food and Yoga for Life in the past week. It's become more active than Sweetly Raw lately and I hope you've had a chance to check it out. I really enjoy being able to share on there and yesterday I did my first post on yoga!

Food and Yoga for Life Recap

A post on my favorite raw vegan pesto recipes!

There was a post about a visit from my sweet Aussie friend, Hannah! Complete with our tantalizing carob mousse pictures.

In my first yoga post I talk about the most important aspect of yoga. But really anyone can benefit from this, even if you don't practice yoga.

Now for some sweet stuff...I'm a peanut butter lover all the way. As a child, my mom fed me many peanut butter and banana or jam sammies for lunch and lots of whole grain toast with natural peanut butter for breaky. As I got into my teenage years, however, I started to develop a food intolerance to it and rarely ate it. Then when I got into raw food, I stopped eating peanut butter all together because it was a "no-no" and I couldn't find it raw anyway. Since opening my diet in the past few years, I've started eating my beloved peanut butter again. No more PB and J sammies or PB with toast, but I do use it to make granola bars, chocolate peanut butter cups, balls, ice cream, and occasionally in a smoothie. I also love it mashed with banana and eaten with a spoon.

Do you like peanut butter?  


For ages I've been contemplating a peanut butter mousse... Mmmm... just the thought makes me happy. It finally came to be last week when I had leftover irish moss on hand from making carob mousse.


Fluffy Peanut Butter Mousse

This mousse is so light and fluffy! It can be made completely raw or semi raw. I garnished mine with raw wild jungle peanuts (aren't they pretty?!) and cacao nibs. Can't do peanuts? No probs, make it with almond butter.

1/3 cup irish moss gel
2/3 cup coconut milk*
1/2 cup peanut butter (raw or roasted)
8-9 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon himalayan salt
1 1/2 teaspoons psyllium
2 1/2 tablespoons melted coconut oil

Blend all but the coconut oil until smooth and creamy. Use raw agave or coconut nectar instead of maple syrup if you want it all raw.
Now add the oil and blend to incorporate.
Chill the mousse in small bowls or glasses for at least 4 hours.

*The pulp and water of a young coconut blended until smooth, thick and creamy.
OR full fat canned coconut milk.


Speaking of irish moss, there's some controversy going around about it right now. Some are saying it's bad, some are saying its still good. If you've heard about this and are confused, check out this great article by Elaina Love. Like her, I've always felt good from eating irish moss and I love incorporating it into dessert recipes as a way to add creaminess while being able to cut down on nuts.

Onto an exciting announcement!  I'm getting ready to launch a new recipe ebook! I didn't think I'd do another one, but this idea has been calling to me for a while so I decided to go ahead and put a book together. Here's your chance to win the very first copy of my new book.

Hint: It contains all raw vegan recipes and has nothing to do with my new blog. 

To Enter

Leave your guess (one per person) on the theme of my new recipe ebook in the comment section below.
If more than one person guesses correctly, the names will go into a random draw.

Good luck!

Recipe shared at Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays, Allergy Free Wednesday

Tuesday, November 6, 2012

Raw Pumpkin Pie


For ages I've been wanting to make a completely raw pumpkin pie. As you know from all my vegan pumpkin recipes, I prefer to use cooked pumpkin in an otherwise raw recipe. I tried the raw pumpkin thing years ago and never liked it... but something has been tugging at me to try again and the following recipe was born. A creamy, hearty, and flavorful pumpkin filling in a nut crust. I admit that I still prefer the cooked pumpkin versions but I'm so pleased with the way this turned out!


What's important here is to use a pie pumpkin - they're smaller and a little sweeter than bigger pumpkins. You could also try with butternut squash since they have a pleasant taste.

I topped it with my crunchy coconut lucuma cashews for an extra touch along with a sprinkle of shredded coconut.


Raw Vegan Pumpkin Pie

I found that this pie gets better with age - it's even better after chilling in the fridge for 2-3 days and will last for 7-9 days.


Crust

I always keep some of this cheesecake crust on hand so I can easily throw together a dessert, so this recipe probably has more crust that you need for the filling. Store the rest in the fridge or freezer. 

1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1-2 teaspoons pure vanilla or water (I often need 2)

Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press into the bottom of a pie plate or mini tart pans (I used 4" ones). 

Filling

2 cups diced pie pumpkin (about 1" cubes)
3/4 cup pitted dates
5 tablespoons almond milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
4 tablespoons melted coconut oil

In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid. 
Add the dates and blend again until smooth (use the tamper). 
Add the coconut oil last, once the mixture is warm. Blend to incorporate. 
Spread the filling into crust. Chill for at least 6 hours (longer is better for flavors to mix). 


While Hannah was here she tried this pumpkin pie, cooked pumpkin pie, and my semi raw vegan pumpkin cheesecake. Guess which was her favorite?! THIS raw pumpkin pie. She gave two thumbs up!


Did you catch the latest on Food and Yoga for Life? In the past few days I posted a semi raw, vegan pumpkin cheesecake that is totally NUT FREE (after several requests). I am in love with these cheesecake and I hope you enjoy it too. Recipe HERE


I also posted a semi raw, vegan recipe for Pumpkin Lucuma Fudge. This stuff is soooo good. Melt-in-your-mouth, dense sweet fudge - without all the fuss and muss of boiling and using a candy thermometer. Recipe HERE


I hope you'll try some raw pumpkin pie!