Have you ever wanted something sweet and salty to snack on? I had that craving tonight. Unfortunately, we usually go for the less healthy options. Here is what I came up with, and It was really good. This would be especially good in late spring when bell peppers are in season and extra sweet.
2 medium sized bell peppers or 10 mini bell peppers
2 tablespoons of fat free Italian dressing
1/4 tablespoon vegan mayonaise or your favorite mayonaise
a few dashes of tobassco (I use chipotle flavor), amount is up to you
Cut the bell peppers into strips. In a small bowl add dressing, mayo, and tobassco and mix until combined.
That’s it, super simple! Makes 1 serving in a few minutes. I suggest using different colors of bell pepper:
Red is the sweetest, followed by orange, then yellow, and finally green, purple, and white.
I used mini bell peppers which look like this:
So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!
Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!
Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey
Everyone likes chocolate right? Well typically you wouldn’t associate chocolate with healthy food however, this raw food chocolate sauce is fantastic and healthy, especially when compared to the bottled chocolate sauce sold in grocery stores these days. If kept in a glass jar or air-tight container, it will keep very easily for 2 or more weeks in the fridge however, I’ve not had it last that long before (gets eaten too fast!). Use agave for vegan version or use maple syrup for vegan nonraw version!
1 cup honey or agave
1 cup raw cocoa (cacao) powder
7 Â tablespoons coconut oil (warmed in a jar sitting in hot water)
1 pinch salt (optional)
1/4 cup water (use more if you don’t want it to turn solid)
Put all your ingredients in a bowl and mix with hand mixer OR put into blender, and blend until smooth. This recipe is so simple, a child can do it. (see video for proof!)
That’s it! Super easy, store in tight fitting container or glass jar for 2 or more weeks, good luck having it last that long.
Makes 2-3 cups
Prep time: 5 mins Serves: 32-40 (1tablespoon)
allergies: coconut oil, honey, chocolate
Raw food friendly, substitute agave or any other sweetener+water for vegan friendly.
Flax crackers is a food all most EVERY raw foodist knows how to make/ has had at some point in their life. While I wouldn’t eat these all the time, they are a great snack. Use two crackers and make a sandwich, raw food pizza, or crumble onto a salad for raw food croutons. All you need to make flax crackers is flax seeds and water, however I have given my recipe for “everything crackers”, similar flavored to an everything bagel, they are a great snack. Feel free to add anything you life as flavoring and remember, these are basic “quick” style crackers. I show you guys the longer version later.
1/4 cup Ground flax seeds
1/2 cup Whole flax seeds
1/4 – 1/2 cup warm water
1 tsp low sodium soy sauce (Bragg’s, nama shoyu)
1/3 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon tumeric powder
1/2 teaspoon psyllium husk powder***
In a bowl mix together your flax seeds and any desired spices and mix to coat seeds with spices. You can use all ground flax seeds, which I usually do; however I was out of ground (and it was too late to grind them), or you can do the combination I used. Add in your soy sauce if using and start with 1/4 cup of warm water. Mix well, you want it to be a thick paste and not too liquidy, however; If its too dry add extra water. Once you get the texture right, let it sit for 5-10 minutes to “set-up”. Most people skip this step but I find you’ll get more uniform crackers if you let it set before spreading on the sheets. ***If after 10 minutes you find your texture isn’t thick enough or it doesn’t stay together well enough, add 1/2 teaspoon psyllium husk, this is optional but it definitely does help thicken it up.
Set your dehydrator to 105 degree farenheight. Spread your mixture over the tef-flex sheet to about 1/8th – 1/4th inch (drying time varies depending on size, just do the thickeness you like in non-raw crackers). Try to make it uniform so it dries evenly. Dehydrate for 4-6 hours and flip, you do not need the tef-flex after you flip it. Dehydrate another 4-6 hours or until crispy. I usually go longer than needed because we get busy, thankfully crackers aren’t harmed by going longer, so don’t worry if you don’t get it right!
Makes 1 larger sized cracker, break into 4 pieces and you’re all done!
135g almonds soaked overnight
2 tablespoons sesame seeds
heavy pinch salt
2-3 tablespoons honey
2-5 dates (or any other dried fruit to thicken)
2 1/2 tablespoons raw cocoa nibs (or 2 tablespoons cocoa powder)
1/4 – 1/3 cup coconut chips (or flakes) for rolling
Start the day before by weighing out about 135grams or about 1 cup of raw almonds, soak them in 2-3 times their volume of water for 8-12 hours and drain. Pat dry and store in fridge until needed.
In a food processor, add your almonds, salt, cocoa nibs or powder, and sesame seeds. Pulse until it forms a crumbly mixture. Add your pitted dates, and pulse again until it starts to form into balls. If using honey Add your honey, and pulse until mixture resembles sticky dough. When you squeeze a little in your hand, it should hold its form no problem. If mixture is too dry add more honey or dried fruit, if too wet, add some extra sesame seeds.
Take mixture 1 tablespoon or so at a time and roll into balls. Take coconut chips or another topping of choice and roll each ball into the topping.
If you want the balls to be firm you can freeze for a few hours, refridgerate for 6 or more hours. Or you can put them in the dehydrator for 4-8 hours at 110 degrees until they reach your desired texture.