Happy Spring!

I know it’s been ages, and that is mainly because I’ve been on hiatus. Having lived quite simply through the Winter, these days I eat mostly simple fruits and home fermentations whilst focusing my energy on coursework, counselling, and a few other projects.

That said, it became rather imperative for me to make a point of arranging something extra special for my Vernal Equinox blog post (you deserve it, and I am so grateful), despite still living in a sort of Luddite bliss with neither a phone nor regular access to reliable electronics/Internet access. In any case (and despite the obvious challenges with blogging and other forms of communication), the aforementioned downtime has been fabulous for my health, studies, and overall well being.

Once I have a bit more freedom to online access and such, I shall make a point of going through all of my comments and electronic mail messages and send out replies to everyone who has been so kind as to send love and support over the past few months. I also noticed quite a few special offers and product review enquiries poking their heads out as I peeped through the pile, for which I am also grateful and eager to give my full attention as soon as I am able. I am exceptionally eager to get back into the swing of things, and so very keen to do another giveaway soon! =)

Since I love sharing and am eager to offer something in honour of Spring, I’ve decided that this is the perfect time to post my recipe for raw cacao crunch bars (along with this special tutorial post on one simple way to increase nutrient density to make raw cuisine even more healthy).

…and so, without further ado, let’s make some raw vegan chocolate!

You will need:

  •  5 Tbsp raw cacao butter (grated)
  • 1 Tbsp raw unrefined coconut oil
  • 2 Tbsp raw coconut butter
  • 4 Tbsp of raw cacao powder
  • 1 Tbsp mesquite powder (optional)
  • 1/8 tsp vanilla powder (optional)
  • pinch of Celtic sea salt

The above set of base ingredients should be creamed together after having been melted in the dehydrator (or under the sun) according to previous instruction.

Once all of the above have been creamed together, carefully fold in the following:

Folding buckwheat

  • 1 cup sprouted/dehydrated buckwheat
  • 1/4 cup cranberries (I used fresh)
  • 1/4 cup chopped raw macadamia nuts
  • 2 Tbsp raw coconut nectar (important to add this last, after all other ingredients are well incorporated)

Once well incorporated, pour the mixture into a pan lined with parchment paper and chill in freezer until firmly set.

After the mixture has set, remove the hardened slab by the parchment paper edges and cut carefully into bars (using a slightly warmed knife may be helpful).

Serve & enjoy in vibrant health! =)

Raw Cacao Crunch Bars

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