Recipes

These Raw Chocolate Hazelnut Truffles are Rich, Decadent and Guilt-Free

Do you find yourself craving a dark chocolate fix on the daily? If so then being able to whip up your own drool-worthy chocolate confections at home can be a life saver. And it doesn't have to involve complicated steps or ingredients. In fact, you can make a batch of decadent raw chocolate hazelnut truffles with only 4 main ingredients. Yes, only 4!

These truffles can be made with any of your favorite Rawmio raw chocolate Essentials bars - orange, mint, 70% dark, 85% dark, or Keto. The steps involve finely chopping the chocolate bars, then gently melting the pieces together with Rawmio Chocolate Hazelnut Spread until liquid, stirring in some coconut milk and a dash of vanilla (and Himalayan salt if you like), then letting the mixture set for just a few minutes in the fridge to firm up. Once it begins to harden you can use a tablespoon, cookie scoop, or melon ball scoop to form your truffle mixture into balls.

This recipe makes 1 dozen truffles, so store any extras in the fridge or freezer so you always have a little somethin' to sink those teeth into when the late-night chocolate cravings hit.

The Recipe

Raw Chocolate Hazelnut Truffles

Makes roughly 1 dozen 

Ingredients

7 Rawmio Essentials bars, chopped finely
2 tbs Rawmio chocolate hazelnut spread - either Toasted Hazelnut or Chocolate Hazelnut
1/4 cup coconut cream
1/4 tsp vanilla extract 
a pinch of Himalayan salt (optional) 

1/4 cup raw cacao powder (for coating)

Directions

1) Start by chopping chocolate Essentials bars into very small pieces - the more finely chopped the chocolate the quicker it will melt.

2) Using a double boiler method, melt the chocolate pieces together with the Rawmio spread in a heat-safe bowl, being mindful not to overheat.

3) Stir in your coconut cream, vanilla, and optional salt, stirring gently until well combines.

4) Cover and let the mixture set in the fridge for 1 hour to harden.

5) Use a small cookie scoop, melon ball scoop, or a tablespoon to make tablespoon-sized balls. Roll the balls in between the palms of your hands until evenly formed (or close to it). Sprinkle some cacao powder on a plate and roll your finished truffles in it to coat them. You can also use hemp seeds, cacao nibs, or crushed hazelnuts for another alternative. 

Store in the fridge for several weeks or freezer for up to a month Enjoy! 

Love Your Body with this Lemony Roasted Beet Tahini Dressing

Lemony Roasted Beet Tahini Dressing

While Valentine's Day may look like snuggling up with your sweetie and some chocolate-covered strawberries, it might also look like carving out a little extra time for some intentional self-care - like cooking a nourishing meal for yourself made with love. Eating well is one of the most loving things we can do for ourselves - by giving our body the proper nutrition we are able to have the energy and health it requires to live our best life and keep working towards our dreams. We're all worthy of that!

This vibrant dressing will definitely make eating your greens a joy - it's creamy and lemony with a pop of garlic and cumin. The sweetness from the roasted beet helps balance out the slight bitterness of the sesame tahini, and it also gives the dressing a vibrant pink color which will really help dress up your salads and bowls, or your Instagram feed if you decide to take a pic. It's full of healthy fats and calcium from sesame seeds, and the beets add additional fiber and folate (vitamin B9), manganese, potassium, iron, and vitamin C. It's a fun and colorful variation of your classic tahini dressing we hope you love!

Lemony Roasted Beet Tahini Dressing

The Recipe

Lemony Roasted Beet Tahini Dressing

Ingredients

1 cup Dastony raw sesame tahini

1/2 cup chopped beet, roasted (about 2 small beets

1/2 cup + 1 tbs lemon juice

1 cup filtered water

2 tsp toasted sesame oil

2 cloves fresh garlic

1 tsp Himalayan pink salt

3/4 tsp cumin

Instructions

1. Preheat your oven to 425F. Prep your beets by scrubbing and peeling, then chop in wedges and roast with avocado oil for 30-40 minutes until tender when poked with a fork. 


2. Blend the roasted beet and all remaining ingredients in a blender or a food processor until smooth and creamy. If you prefer a thinner dressing add a few spoonfuls of water until the desired consistency is reached. 

Serve the dressing over mixed greens, with roasted veggies, or as a sauce over a hearty rice or quinoa bowl. You can also use it as a sandwich spread - just add less water for a thicker consistency. This dressing will keep up to a week in an airtight glass container in the fridge.

The Perfect Treat for Valentine's Day: Raw Chocolate Avocado Mousse

Valentine's Day Raw Chocolate Avocado Mousse

This Raw Chocolate Avocado Mousse is not only a great option for a special V-Day treat, but it's also one of the easiest and tastiest dessert recipes imaginable perfect for just about any time - especially if you're a lover of all things dark chocolate. This creamy and rich chocolate mousse leaves nothing for want. Yes, it's made with superfood-status ingredients like fresh avocado and our 70% dark raw chocolate bars, but it still manages to excel in the decadence department with its creamy, rich texture and impressive flavor that truly is like a traditional chocolate mousse - only without the refined sugar, whipping cream and eggs.

We know what you're probably saying - "Stop right there. You said avocado?" Yep, you heard right!

Before you start visualizing a bowl of chocolate-flavored guacamole, hear us out.

Avocados may be delicious in savory recipes - but their richness, creaminess, and naturally buttery texture are all qualities that are completely dessert friendly-too. Avocados are what make this chocolate mousse smooth, thick, pudding-y, and completely decadent. And thanks to this versatile green fruit (yep, avos are a fruit!) this recipe is also loaded with healthy fats, fiber, and plenty of vitamins as well.

And the health benefits don't end there. Since this mousse is made with raw cacao and raw chocolate, it's also packed full of antioxidant flavonols and magnesium as well, two nutrients that support a healthy cardiovascular system, so you can nourish your physical heart while you express your love.

Valentine's Day Raw Chocolate Avocado Mousse

The Recipe

Raw Chocolate Avocado Mousse

Serves 4

3 medium avocados - make sure they’re soft but not overripe
2/3 cup raw cacao powder
1/2 cup maple syrup
1/2 cup coconut cream
3 70% dark raw chocolate Essentials bars, melted *Leave a few sections out to chop and sprinkle on top
1/2 tsp vanilla extract
2 large pinches Himalayan salt

Instructions 


1. Using a double boiler method, gently melt the 70% raw chocolate by breaking apart the bars and placing it in a heat-safe bowl over hot water. Be sure to leave out a few sections to chop and sprinkle on top for garnish.

2. Place all ingredients in a food processor or blender, and blend until smooth and mousse-like. If using a blender place your liquid ingredients in the blender first to help the blades catch. Add a splash more coconut cream if needed. 

Easy Stovetop Vegan Coconut Rice Pudding

Vegan Coconut Rice Pudding

Not sure what to do with all that leftover rice from last night's stirfry? We've got the perfect solution: make a delicious vegan coconut rice pudding! It's soft, creamy, and custardlike - without using dairy or eggs. And the best part ... it can be eaten for dessert or breakfast. In fact, it's a great sub for oatmeal if you find yourself bored with your usual hot cereal recipe. It's loaded with the flavors of coconut, cinnamon, and vanilla and is such a cozy, comforting-yet-healthy treat for chilly winter days.

You can also easily customize this recipe - use your favorite spices and plant milk of choice. The stone-ground coconut butter melts into the rice and almond milk while it's cooking, giving it that ultra-creamy texture and deliciously sweet coconut flavor - no coconut milk needed. Top with your choice of fruits or drizzle with nut butter or chocolate sauce (if desired). Don't be afraid to put your own spin on it!

Vegan Coconut Rice Pudding

The Recipe

Stovetop Vegan Coconut Rice Pudding

Serves 3

Ingredients

12 oz unsweetened almond milk
1.5 cups cooked white jasmine rice*
2 heaped Tbs Dastony stone ground coconut butter
2.5 Tbs maple syrup
1/2 tsp vanilla extract
Dash or two of cinnamon

Optional: Dash of cardamom and/or nutmeg

*We recommend white jasmine rice over other types of white rice because it has a very delicate, floral taste which lends well to sweet recipes like this one.

Instructions

1. Place almond milk, cooked rice, cinnamon, vanilla extract, and maple syrup in a small pot and bring to a low boil. 

2. Reduce heat and let simmer on medium-low heat for about 7 minutes, stirring continuously so the rice doesn't stick to the bottom and burn.

3. Add coconut butter, stir well, and continue to cook for 3 more minutes while stirring. 

Top with fresh fruit, shredded coconut, nuts and seeds, or anything your heart desires! Can be kept in the fridge and re-heated with a little splash of nut milk to make it creamy again. 

The Ultimate Keto Hot Chocolate Recipe (Less Than 1 Gram Sugar per Serving!)

The Ultimate Keto Hot Chocolate

One thing is for certain, you don't have to be following a strict keto diet to enjoy this delicious, antioxidant-packed hot chocolate recipe. Yes, it may contain less than 1 gram of sugar per serving (say what?!) all the while not compromising on sweetness, creaminess, and sheer decadence - but anyone can enjoy this recipe, including those who simply want to find creative ways to cut down on sugar without giving up their favorite treats.

This hot chocolate recipe is made with a combo of unsweetened almond milk and coconut cream to give it that perfect creamy texture without the use of dairy, raw cacao powder instead of processed cocoa powder for a more nutrient-rich option, monk fruit sugar to sweeten (a zero sugar, plant-based sugar alternative), and Rawmio's new keto-friendly raw chocolate hearts to give it even more dark chocolate flavor and added richness. You will not regret curling up next to the fire with a mug (or two!) of this yummy hot chocolate on a chilly winter's day. 

The Ultimate Keto Hot Chocolate Recipe

The Recipe

The Ultimate Keto Hot Chocolate

Serves 1

Ingredients

12 oz unsweetened almond milk

1/4 full-fat coconut milk (coconut cream)

6 Rawmio Keto Raw Chocolate Hearts

2 Tbs raw cacao powder

4 tsp monk fruit sugar (or erythritol or both)

1/4 tsp vanilla extract

Dash Himalayan salt

Optional: a dash of cinnamon, cayenne or extra cacao powder (or all three) over the top before serving. 

Steps

1. Blend all ingredients except raw chocolate hearts until well-mixed. 
 
2. Pour mixture into a saucepan over medium heat. 
 
3. Add keto raw chocolate hearts to your pan and let them melt while stirring continuously. Heat to the desired temp and enjoy! 

These Savory Tahini Mashed Sweet Potatoes are the Perfect Simple Side Dish

Savory Tahini Mashed Sweet Potatoes

Looking for a healthy and simple side dish to add a little extra nutrition and pizazz to your Thanksgiving menu? These Savory Tahini Mashed Sweet Potatoes are a perfect option.

While it's certainly common to see sweet potatoes on the Thanksgiving table, they're most often served in sweet recipes like casseroles with caramelized marshmallows on top. This recipe taps into a more savory side of sweet potatoes, balancing out their inherent sweetness with creamy raw sesame tahini, coconut oil, Himalayan salt, and a touch of garlic and fresh parsley. It's a very simple recipe with only 6 main ingredients (+ salt and pepper) and it's also vegan and paleo-friendly! Sweet potatoes are naturally packed full of valuable nutrition - they're one of the best sources of beta carotene and potassium in the plant kingdom, not to mention they're loaded with gut-healthy fiber and slow-burning carbs. We think it's safe to say we could all benefit from a few more healthy dishes this time of year. Plus, if your taste buds are not yet familiar with the divine combination that is sweet potatoes + tahini you're in for a real treat. 

Savory Tahini Mashed Sweet Potatoes

The Recipe 

Savory Tahini Mashed Sweet Potatoes
 
Serves 4-5
 
Ingredients

4 small-medium or 3 large sweet potatoes, peeled and cubed 
2 Tbs coconut oil (or vegan butter)
2 cloves garlic, pressed or minced
4 Tbs Dastony raw sesame tahini
1/3 cup chopped parsley
1 Tbs fresh lemon juice
1/2 tsp fine Himalayan salt - or more to taste
Freshly ground black pepper to taste
 
Optional for serving: chopped green onion, more parsley, and a drizzle of tahini

Steps

1. Place the peeled, cubed sweet potatoes in a large pot with enough water to cover by about 1″. Add a few dashes of Himalayan salt and bring the mixture to a simmer over medium-high heat. 
 
2. Reduce the heat and simmer, uncovered, for about 9-12 minutes, until done. You should be able to slide a fork into the potato easily.

3. Drain well, then place your cooked potatoes in a large mixing bowl with coconut oil (or vegan butter) and raw sesame tahini. Mash with a fork or electric mixer until you reach your desired consistency. Add lemon juice, garlic, salt, and pepper - mix again. Then add chopped parsley last and stir by hand. Reserve some parsley for a garnish.  

4. Transfer the mashed sweet potatoes to a serving bowl and serve with a sprinkle of extra parsley and/or chopped green onion. Optional: drizzle the top with a little extra tahini. 

Serve promptly. Leftovers can be kept in an airtight container in the fridge for 3 to 4 days, and reheated before serving. 

Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce

Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce

Do you love noodles, but they don't exactly love you back? Well, don't fret because these days there are plenty of great grain-free alternatives made from protein-rich legumes like black beans, lentils, chickpeas, and soy, opening up a fresh new world whether you avoid gluten or grains for health reasons, or are simply an adventurous foodie who enjoys "going against the grain". 

This recipe uses black bean noodles, which have a nice earthy taste and bouncy, chewy texture despite having zero gluten. Not only are they rich in protein (a whopping 25 grams per serving!) but they are also loaded with gut-healthy fiber and have more iron than their wheat-based counterparts. They also make for quite the striking, dramatic dish when served with other colorful veggies like sweet potato, cilantro, and red bellow pepper-like in this recipe here. 

And since no noodle dish is complete without a tasty sauce to bring it to life, you'll also find here a quick and easy sprouted almond butter sauce made from Dastony Sprouted Almond Butter, toasted sesame oil, garlic, sriracha, and a touch of maple syrup. It's packed with flavor and spice and its creaminess and subtle sweetness help to perfectly flavor balance the black bean noodles, which can taste slightly bitter on their own. This recipe is customizable, so feel free to swap in/out your favorite veggies (butternut squash for sweet potato, remove the bell pepper, toss in some chopped celery or spinach, etc. Sky's the limit!)

Vibrant Black Bean Noodle with Spicy Sprouted Almond Butter Sauce

The Recipe
 
Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce 

Serves 2
 
Black Bean Noodle Salad
 
Ingredients
 
1/2 box of organic black bean noodles
1 small sweet potato - sliced and roasted, then cubed
1 small red bell pepper, or 1/2 large, chopped
2 stalks green onion, finely chopped
1/2 bunch fresh cilantro, chopped
 
Spicy Sprouted Almond Butter Sauce
 
Ingredients 

1/2 cup sprouted almond butter
1/2 cup water
1 Tbs lime juice
3 tsp siracha or hot sauce  
1 tsp nama shoyu
1 tsp toasted sesame oil
1/2 tsp maple syrup
1/4 tsp salt, to taste
2 cloves garlic

Optional: a few pinches of chili flakes or cayenne to amp up the spice
Optional garnish: sesame seeds

Directions
 
1. Wash and slice your sweet potatoes into 1/3" rounds, and bake on an oiled baking sheet at 425 F for 40-45 mins, flipping them over about midway through. Set aside to cool once done.
2. Prep your noodles according to the directions on the package. 
3. Strain and rinse noodles, chop your remaining veggies, and mix everything together in a bowl. 
4. Blend dressing ingredients together until smooth.
5. Serve noodle salad with sauce and ENJOY!  

A Guilt-Free Cheesecake that's Good for your Gut!

Vegan Mixed Berry Probiotic Cheesecake Bars

Yes, these vegan cheesecake bars are both delicious and beautiful. They're also vegan, gluten-free, grain-free, (almost) raw, and are completely free of refined sugar. But the benefits don't end there. They also contain billions of probiotics and prebiotics to boost digestion and your immune system. Wait just a minute - a cheesecake that's guilt-free, nutrient-rich, and good for your gut!? You bet!

These bars are packed with nutrient-rich ingredients like raw walnuts and cashews, coconut butter, dates, and berries to energize your body and give you a sweet tooth fix without a blood sugar crash or sugar coma. Adding a teaspoon of Sunbiotics vanilla probiotics to the cake filling means each bar will contain billions of probiotics (1/3 a tsp has 20 billion CFU's!) without changing the flavor of your recipe at all.

Each bite is smooth, dense, and creamy - just like a cheesecake should be. The swirls of sweet mixed berry puree perfectly compliment the zestiness of the lemon and sweet vanilla in the filling. And no baking is required. If you're a raw dessert fan or love cheesecake in general, this is a must-try!

Vegan Mixed Berry Probiotic Cheesecake Bars

The Recipe

Mixed Berry Probiotic Cheesecake Bars

Makes 1, 8 x 8" square baking pan (6 cheesecake bars)

Ingredients

Cheesecake filling

1.5 cups raw cashews, soaked
1/2 cup full fat coconut milk  
1/2 cup Dastony stone ground raw coconut butter
1/3 cup maple syrup
1 lemon, juiced
1 heaping tsp fresh lemon zest
1 tsp vanilla extract
2 pinches Himalayan crystal salt
1 tsp Sunbiotics vanilla probiotic powder

Berry layer

1.5 cup frozen mixed berries
1 Tbs maple syrup

Crust

1.75 cups almond flour
1 cup raw coconut flakes
3/4 cup Dates
1/2 cup raw walnuts
1 Tbs Dastony stone ground raw almond butter
1 tsp melted coconut oil
2 pinch Himalayan crystal salt

Steps

Line an 8×8 inch tin with parchment paper or cling film.

1. Crust Prep the base by blending all the ingredients together in a food processor until it creates a crumbly, sticky texture. Test it by pressing it together with your fingers. It should bind but not be too wet. If it's too crumbly you can add a tiny splash of water.

2. Press the mixture into the bottom of the tin - make sure it's even.

Filling

1. Place all cheesecake filling ingredients in blender except lemon zest. Blend until smooth and creamy - this may take a full minute to fully blend. The smoother you can get it, the more authentic it will be in texture. Then add zest and blend again briefly. 

2. Pour the cheesecake filling on top of the base mixture and smooth with the back of a spoon.

3. Place frozen berries in pan and place on the stove on low heat. Add maple syrup and let it simmer for just a minute or so. You don't want it to become overcooked as it will lose too much of its water. If you're using fresh berries you can also add those to a blender with the maple syrup and simply blend until smooth.

4. Pour berry mixture over filling, and using a knife or a chopstick swirl the puree around.

5. Cover the tin with foil or cling film and leave to set in the fridge for at least 6 hours, or freezer for at least 2 hours before serving. Can be stored in the fridge for up to a week, or in the freezer for months and thawed before serving.