Cinnamon Chocolate Cake Bites

240 Ml (1 Cup) Desiccated Coconut
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt

Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!

Sticky Christmas Candy!

This is more of a fruitarian recipe-we are trying to eat more fruits in our diet as they are so good for you.

180 Ml (3/4 Cup) California Raisins
120 Ml (1/2 Cup) Desiccated Coconut
2 Tbsp Dried Cranberries
4 Dried, Pitted Dates
2 Chunks of Dried Mango (or a teaspoon or two if you need a measurement)
2 Tbsp Agave Nectar (or maple syrup or honey)
1 Tbsp Chopped Nuts (I used Pecans but any nut would do fine. Just be sure to rinse them before blending.)
1/4 tsp Ginger
Pinch of Cinnamon
Pinch of Allspice (optional)

Everything in the food processor at high speed. Use a teaspoon to scoop it into little balls. This would also make a good pie filling if you doubled the recipe or so; as it tastes sort of like mincemeat (for you in the States, mincemeat is not meat at all. It is a spicy-fruity filling used for pies and such). Enjoy, and Happy Holidays!

Double Chocolate Ice Cream with Fudge Sauce

As far as decadent goes this takes the cake. YUM. This is not entirely raw so if you are a very strict raw foodist you may wish to omit this recipe. However; this is gluten and sugar free goodness with lots of rawness. Mmmmm!

For the ice cream; you will need...

240 Ml (1 cup) Corn Flour
60 Ml (1/4 Cup) Cacao Powder
60 Ml (1/4 Cup) Rice Milk (or breast milk or almond milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Organic, Local Honey
3-4 Dried, Pitted Dates
1/2 of A Sun Dried Vanilla Bean Pod (I am sure you could substitute with a teaspoon or so of vanilla extract if needed)
6-8 Pecans (OPTIONAL, if you have nut allergies avoid this)

Blend all dry ingredients (incl dates & vanilla) except the pecans in a food processor until well mixed. Now transfer to a bowl and stir in the liquid ingredients...or you may do as I did and do it in the food processor BUT be forewarned it will require plenty of stirring and creates a hard to clean food processor if you do it this way. Now chop some pecans, stir them in, and let freeze for an hour (create your fudge sauce in the mean time).

Fudge sauce:

240 Ml (1 Cup) Dates
120 Ml (1/2 Cup) Rice Milk
80 Ml (1/3 Cup) Cacao Powder
60 Ml (1/4 Cup) Water
4 Tbsp (Virgin, Cold-Pressed) Coconut Oil (AKA Coconut Butter)
1-3 Tbsp (depending how sweet you want it) Maple Syrup or Honey ect
1 Tbsp Cornflour or Arrowroot, to thicken
1-2 Cashews, optional, to thicken

Everything goes on a blender at high speed-you will need t scrape the sides a few times, and give this at least a few minutes of nonstop high speed blending to really get the consistency right. This fudge sauce tastes just like the real thing.

After the ice cream has frozen for about an hour, drizzle in fudge sauce and serve. Serves 2-3 (or 1 if you love chocolate, ha ha) you will probably find you have some fudge sauce left over, feel free to refridgerate this and use as a dip for fruits or a frosting for something else.

Dark Chilli-Chocolate Balls

2 Heapin' handfuls of Desiccated Coconut
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup

Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!