No bake chocolate date balls

Same idea as chocolate-coconut "LARA Bars", throw it all in the food processor and roll in balls!  And (the best) coconut water smoothie, just frozen bananas and c2o!

More chocolates!

My mom sent me these pictures of chocolates she made using my recipes.  They look sooooo good!!  I love all the almonds!  She put the almonds into the mold, not the chocolate batter, which is a really good idea considering the chocolate batter will start to thicken/harden when you mix almonds so this could make it easier to scoop it into the molds.  Good idea to try it with coconut flakes or maybe some almond butter.  The recipe's so quick and easy and can be varied to satisfy whatever you're craving at the moment.

Amazing RAW chocolates

Seriously, you'll never go back to store bought chocolates again.  SO SIMPLE TO MAKE!

Raw Chocolate Bars

From Everything Raw Food Recipe Book  (Click the link to view the whole book and recipes)

• ½ cup cacao butter
• ¾ cup raw cacao powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons agave nectar
• ½ cup chopped almonds

1. Melt the cacao butter in a small saucepan on the stove. Gently warm it over low heat until it becomes a liquid.
   
2. In a large bowl, stir all ingredients together.  Mix until just combined, DON'T OVERMIX!  Fold in almonds.
   
3. Mixture will not be watery like melted chocolate, it will be a moist, soft dough.  Press into candy molds, cupcake liners, or  shape into chocolate bars. Place in the freezer until they are solid.  After 6 hours or overnight, you can switch these to the refrigerator.  Alternatively, leave in the freezer and when you want a piece, let it sit on the counter 5 minutes to soften up.

Raw Creamy Coconut Squares

• ½ cup coconut oil
• ½ cup raw carob powder

• ¼ cup raw agave nectar

• 1 teaspoon vanilla extract
• ½ cup chopped almonds

1. Melt the coconut oil in a small saucepan on the stove. Gently warm it over low heat until it becomes a liquid.
2. In a large bowl, place carob powder.  In a small bowl, stir all liquids together.  Add the wet ingredients to the carob powder, mixing until just combined, DON'T OVERMIX!  Fold in almonds.
   
3. Mixture will not be watery like melted chocolate, it will be a moist, soft dough.  Press into candy molds, cupcake liners, or  shape into chocolate bars. Place in the freezer until they are solid.  After 6 hours or overnight, you can switch these to the refrigerator.  Alternatively, leave in the freezer and when you want a piece, let it sit on the counter 5 minutes to soften up.
   
   
   ***TIP***
   
   The reason I say to stop mixing when just combined is because the dough will start to harden if you keep mixing.  To prevent this from happening, always have everything ready before you start to mix anything together; have dry ingredients combined and wet combined in a separate bowls, have almonds already chopped and everything ready to simply mix together (add wet to dry) and form into bars.
   
   You can tailor these chocolates to suit your chocolate craving.  Use mint extract instead of vanilla, substitute almonds for your favorite nuts, or add dried fruit, coconut flakes, ect.  The possibilities are really endless and it's amazing whichever way you make it!!