Live Funky Bars

Funky Bars


  • 1/2 cup walnuts ((soaked for 6 hrs on fridge-sprouted))
  • 1/3 cup pumpkin seeds ((soaked for 6 hrs on fridge-sprouted))
  • 2 tablespoons chia seeds
  • 4 Medium medjool dates ((pitted soaked for 1 hr- if not soft))
  • 2 heaped tablespoons cacao butter in chunks
  • 3 drops anise essential oil (food grade please)


Step 1
Place all ingredients in food processor and puree until a batter sticky consistency. Check that the batter can stick to each other and not crumble.
Step 2
Using a square cookie molds (the cost $5 hk dollars in cake shops), make a ball with the batter, bigger than the mold.
Step 3
Press the batter into the mold as much as you can and leaving a bit of it on top.
Step 4
Use a metal scraper and remove excess from top.
Step 5
Press with your two fingers and release it. This method allows you to place directly into dehydrator or set into the freezer while keeping space.
Step 6
This method inspire me because most of people living in Hong Kong, (like me) have very small space to keep things, specially fridge. You can also play and top with seeds, nuts and super foods.

Amazing Chocolate Truffles (nut free)


  • 3/4 cups cacao paste ((melted banio Maria))
  • 1/3 cube coconut flower nectar
  • 1 Medium Ripped avocado


Melting Cacao Paste
Step 1
Melting Cacao Paste Banio Marie
Slowly melt the cacao pate in banio Maria, until is on liquid form. You can use your dehydrator at 105, to slowly melt the cacao paste.
Step 2
Adding Coconut Flower Nectar
Incorporate the coconut nectar with the paste and slowly mix with a spatula to incorporate the flavours.
Step 3
Mixing Avocado With Paste
Place avocado and cut into chunks and move ingredients into blender and mix until well incorporated
Step 4
Place mixture into a bowl and set on freezer for 2 hrs, roll in to 1/2 inch truffles and enjoy. You can add coconut flakes or cacao powder, chia, hemp seeds, cacao nibs on top for more variety of flavour and fun!


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Live Xocolatl Mousse

A yummy treat you can have in fridge for any emotional emergency!


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1/3 cup of filtered water or coconut water
4 Tbs raw coconut oil (melted)
3 Tbs coconut palm sugar
1 Tbs maple syrup or coconut nectar
1/2 cup of Thai coconut pulp or avocado
3 Tbs Raw Cacao Powder (or carob powder)
1 Pinch of Himalayan or Sea salt


Blend all ingredients on a high speed blender until well incorporated.
Serve into small cups and set on fridge for 2 hours.
Top with cherries or berries.



This is a fast easy recipe you can make to enjoy as a healthy choice for a raw vegan chocolate mouse. Have fun and enjoy living with more raw vegan choices !

Raw Chocolate Smoothie

Life Elixir inspired by the Aztec God of Rain, Fertility and Water:

Chakras:  Anahata, Anja

Benefits: Heart, muscles, immune support


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1/4 cup raw cacao powder

2 medium medjool dates

2 mission figs

1 cup coconut water

1/2 cup coconut pulp

1 pinch cayenne pepper

1/4 cup frozen blueberries

1/2 tsp bee polen on top





Yogi Masala Porridge



This is a good breakfast to have after your yoga practice, is fast and easy to make, all you need is a blender. The spices and ginger  help digestion and balances the flavor very good. I like to mix different nuts and seeds to make mylks, this make a nice combination that is rich and nutritious. Try to get organic ingredients as much as possible to get greater benefits and taste.

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1 cup groat oats, soaked overnight
4 pieces dates, soaked
1/3 cup apricots, chopped
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon cardamon
1 pinch sea salt
1 inch ginger
1/3 cup almonds
¼ cup brazil nuts
1 cup water

1.Soaking ingredients: Soak the oat groats overnight on the fridge.
Soak the almonds overnight on the fridge.

2.Masala Nut Mylk: Remove the water from the almonds, add 1 cup of water and blend them with the brazil nuts. (nut mylk detailed instructions ).
Strain the mixture on a milk bag, and dehydrate and freeze leftover pulp for other recipes.
Add into the milk the spices: cinnamon, cardamon, salt and ginger. Blend again.
Add the dates and blend again.

3.Porridge: Add into your Masala Nut Mylk, the groat oats and blend until smooth, then add the apricots and pulse the blender a couple of times, to have some chunks inside.
Serve adding a dash of cinnamon and top with an apricot.

Om Shanti!



This is one of my first pies that I started to make when I was learning about raw foods, it was inspired by the Rainbow Life Cuisine of Gabriel Cousens, a dear teacher that I’ll be visiting this coming June on his Master intensive. I hope to be able to share more recipes that are prepared considering the aspect of nutrition, glycemic index and body type, factors that are key to maintain a healthy and balanced diet.


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Almonds = 2 cups sprouted (soaked overnight)
Raisins = 1/2 cup (soaked for 1 hour)
Cinnamon = 1/4 tsp
Salt = 1/8 tsp

Mix all ingredients on a food processor until a paste consistency. On a 7″inch pan, add 1/2 tsp of coconut oil and spread it even on all the surface. Then press the mixture to form an even crust.

Blueberry Filling
1.5 Cups Cashews ups dry = 2 cups soaked for 3 hrs
2 Cups Blueberries, fresh
1/3 cup Coconut oil
1/2 cup Coconut nectar
1/2 cup coconut pulp (Fresh Thai)
1/8 Tsp Sea Salt

Blueberries, fresh = 1 Cups
Place ingredients on a high speed blender, and mix until smooth, immediately place mixture into cake mold and drop blueberries around for decoration. Set on fridge for 20 minutes. Enjoy!


If you want to learn more about making decadent and healthy raw vegan pies contact me and we’ll arrange a one on one coaching class where you can learn this and other amazing raw food creations!



Strawberry Whipped Cream


Berries are colorful, tasty and nutritious, just by eating them raw we can enjoy them anytime. This recipe makes a raw version of the traditional whipped cream so we can enjoy it with our favorite berries anytime.

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1/2 cup of raw whipped cream
1/3 cup of blueberries
1/3 cup of strawberries, diced
2 medjool dates, diced.

Whipped Cream
1 cup of soaked cashews (2-3 hours)
1/2 cup of orange juice
1/2 teaspoon of almond essence
3 tablespoons of agave nectar
1 tablespoon of of Irish Moss paste


  • Place orange juice and Irish moss and mix on a high speed blender until smooth.
  • Add rest of ingredients and mix until smooth.
  • Set on fridge for about 1 hour.
  • Stack a mix of berries, diced dates and add the whipped cream with a pastry bag.

Keeps 3-4 days on fridge.



Mango Parfait


I learned that “Parfait” meas “Perfect” in French. This dessert was traditionally made using sugar, eggs and cream perfect ingredients to become totally overweight and sick! Inspired from Cafe Gratitude I share this recipe that is closer to perfection regarding health and taste too!

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1 ounce irish moss, (soaked for 1 hr)
250 ml almond milk
2 cups mango
1/3 cup agave syrup
2 tablespoons vanilla
2 tablespoons lemon jucie
1/12 teaspoon turmeric
2 tablespoons lecitin
1/4 cup coconut oil
1 tsp cinnamon

Blend Irish Moss and almond milk until smooth. No chunks left behind!

Add the mango, agave, vanilla, lemon juice, salt and turmeric powder, and blend again until smooth.

Then add the lecithin and coconut oil, blend again until emulsifies.

Set on fridge for about half an hour and garnish cinnamon powder using a paper fan, so spreads on the edges to make a smoke effect.


Orange colors are bright in November to celebrate not only Halloween but also “Dia de los Muertos”, a Mexican festivity that honors the “Day of the Death”. In this festivity food offerings are made to the deceased family members and friends, so the Death take the “essence” of the food with them.

This dessert is fast an easy to make and is a nice dessert offer for the living too!

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1/3 cup goji berries, soaked in water (for at least 1 hour)
1/2 cup mango, fresh
1 tsp Irish moss paste
2 tablespoons coconut flower nectar
1/2 cup water

Place water, goji berries, and Irish moss paste and blend until smooth, then add the rest of the ingredients.
Decorate with chunks of mango on top.

Place on fridge to set for 15 minutes.


Keeps for 5 days in fridge

Source: USDA


April 2018
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