Gianduja Dream

We have to thank Caffarel for the invention of Gianduja , a mixture of hazel nuts and cacao, from this blend many creations of chocolates and spreads like Nutela have come to existence. This recipe resembles a raw version of amazing ingredients in their natural form, creating delicious and healthy drink.
Hazle nuts or filbert nut are rich in oleic acid, vitamin E and antioxidants.


[stextbox id=”info” caption=”Hazle nut milk”]


2 Cups of hazel nut milk*
2 Tbs raw cacao nibs
1 Tsp vanilla extract
3 Tbs of palm sugar
1 pinch of sea salt

Blend hazel nut milk with all ingredients on a high speed blender until smooth, for a thicker consistence use 1 tsp of Irish Moss Paste
*Blend 1 cup of raw hazel nuts with 2 cups of water for 20 seconds, drain using a milk bag or fine mesh drainer, dehydrate pulp and keep on freezer for further recipes.


I have no words to describe it, just look at the picture and you’ll understand:

I’ll be making this desserts till the end of Cacao… Will need to change from a text to a picture only blog.
to make fudge crust:
1/2 C of raw cacao butter
3 tsp of vanilla extract
1/2 C + 2 Tbs Agave syrup (or yacon)
1/4 C cacao nibs (finely grounded)
1 1/3 C cacao powder
1 Tbs coconut oil
1/2 C of cashew butter*
1/8 tsb salt

to make cake filling:

3 Cups of soaked cashews
1 1/2 Cups of coconut milk
1 Cup of lime juice
3/4 Cup agave syrup 2 tsp liquid vanilla
1/4 tsp salt
3 tbs lecithin (sunflower seed if possible)
3/4 Cup extra virgin coconut oil
1/3 cup sliced hazel nuts

*Blend cashews on high speed blender until smooth

*For cacao butter dehydrate at 115F until melting or place into a double bowl container with warm water.

Brownie crust
Place all ingredients and mix into a large bowl, add in the salt, agave and cashew butter. Add in the cacao powder and ground cacao nibs, hazel nuts and mix until there are no dry crumbs of cacao. Wax mold with coconut oil and firmly press evenly the crust. Do not over-press, so it can be easily removed and do not press it to soft, to prevent it to break a party easily. For individual cakes: Place the on a 8×23 cm cutting board (aprox) Glade Wrap paper and place the mixture on top. Spread it and wrap it and with your hand shape an even square shape. Freeze for at least 30 minutes, then? score crust into desired squares.

Make the coconut milk first: using 2 Thai coconuts, open and use the water of one and the pulp of both coconuts (if the pulp is too thick, use only one ) blend until smooth, add the coconut oil, blend again until the blender starts getting slightly warm, pause and check the consistency, then add the lecithin, blend again, then add half of the cashews and the lime juice, continue adding the agave nectar, the rest of cashews, vanilla and salt. Mix until smooth. On your cheesecake pan or silicon cupcakes with the almond crust in the bottom, pour in the coconut mixture, allow it to sit and shake it sideways to make it even. If you see any bubbles on top,? shave them with a spatula to erase them.
Place on freezer for about 4-5 hrs. Use a toothpick to check it?s firm all the way down.

To remove pie from case: keep in hand a small board to place the pie. With a metallic long spatula or a flat table knife, score around the edges of the pie, then open the case. To remove the bottom part, use a table knife or spatula, scraping from the bottom up around the edges, finally finding the center. Carefully slide it into the board. With a long knife cut into slices, stating by splitting in half, then into quarters.


Raw Vegan Fudge Brownies

Many raw foodist agree that cacao and vanilla are to beings that become in harmony when they join each other creating amazing flavor and aroma. As a tribute to the Itzas Mayans and Aztecs who took cacao as a drink of the “Gods”, I offer to them this Fudge Brownies:

The ingredients blend organic almond butter, organic hemp seeds, organic vanilla beans,?? organic apricots, organic agave and of course organic cacao. I’ll be making this amazing treat upon request.

The experience: The flavor is present on each bite, and softly melts on your mouth, bursting a sweet and bitter taste of the cacao that harmonies with the apricots and shines with the vanilla flavor. The chewiness of each piece is carefully balanced with the almond and hemp seeds, bringing not only your EFA’s of Omega-3,6 and 9 and a complete protein source, but also a delightful and joyful way of practicing mindfulness of eating and living.

1 C coconut pulp
1/2 C yak fruit
2 Tbs agave syrup

Chocolate sauce
1 C avocado
3 Tbs raw cacao
1/4 C maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
3 Tbs coconut water or water
1/2 C blueberries

Blueberry Sauce
1/2 C blueberries
1 tsp lecithin
2 Tbs agave syrup

Yak Crepes wrap

For the wraps
Blend the coconut pulp, yak fruit and agave.
Dehydrate at 145 for 1 hr then 115 for 6-8 hrs, until it’s dry and easy to peel from the teflex sheet.

For the chocolate sauce
Blend the avocado, cacao powder, maple syrup and coconut water (or water) until smooth and set a side with fresh blueberries

Blueberry Sauce
Blend all ingredients and place them on a sauce container.

Cut into triangles, place the chocolate sauce and blueberries and wrap them from the side edges into triangles. Place the crepes on a plate and sprinkle the Blueberry sauce.

Just to wish you all a happy healthy and happy new year, I’ll share some tips even if you are not fully raw vegan, you can add some simple changes in your eating habits to become healthier and vibrant.

Juice at least 5 times a week: Take some green juice on the mornings, start with a base of celery and cucumber and a green apple.

Eat more raw greens: Add to at least one of your meals a good portion of raw salad with lots of green leaf veggies like kale, spinach, water crest, lettuce. Then mix it with jicama, cucumbers, sprouts, raw sesame seeds. Marinate with lime or lemon juice with sea salt, a bit of cayenne pepper.

Explore alternative sweeteners: Use agave syrup, yuca or stevia, avoid/reduce products that contain high fructose corn syrup and sugar. Go to a healthy shop and look for some alternative healthy desserts.

Alternate for vegan source of protein on your meals: tempeh, tofu, quinoa (cooked or sprouted), hemp seeds

Add 1 lime to your water, this can help you hydrate your body more.

Reduce white processed flour products, to organic whole wheat products, to live sprouted breads!

Go to the library and explore raw vegan and vegan cooking books and have fun making your food!


The Raw Vegan Table

Amazing food can taste better in good company! This is the first private home dinners. We had a delicious coleslaw, mock tuna pate, and the raw vegan supreme pizza. Then of course desserts! Pomegranate pie and chocolate raspberry cupcakes with pecan and medjol date crust, delicious! I’m ready for any catering!

Started making the crepes with coconut pulp and adding your favorite raw vegan sweetener.

Coconut pulp crepe

Coconut pulp crepe

Let it dehydrate for at least 1 hour, then added the spirals of a thick raw cacao paste

Raw Cacao Spirals

Raw Cacao Spirals

Continue dehydrating for around 12 hrs…?? Wrapping it up

Crepes  Ensanbling Ingrediengs

Crepes Ensemble Ingredients

I cut the Crepes into 4, and made a raw cacao pudding, pomegranate coulis and fresh blueberries and pomegranate kernels. Place ingredients into each crepe.

Placing ingredients into crepes

Placing ingredients into crepes

Then roll into cones and make beautiful art with the sauce

Platting Crepes

Platting Crepes

Especial occasions can motivate the creation of wonderful things. The birthday of my dear friend Valery was a great opportunity to make this offer.

raw vegan cake2The crust, is made of the usual, pecans and dates. For the filling 2/3 from cashews and the last I used Irish Moss, it’s great for keeping a binding and taste, a bit of coconut oil was added too. The white filling around the strawberries was made with Irish Moss, cashews and agave.

I’m traveling to Mexico tomorrow, It’s late and I have to finish packing! Just wanted to share this, I’ll try to put a more detailed recipe.

Visit for more INSERT INTOs.

Using a spirulina and raw cacao recepie, I made a strawberry frost and it became possible for a delicious raw vegan moon cake, free of trans fat, sugar, white flour, artificial colors, etc, etc…
The inside is made with sprouted and dehydrated buckweat, making like a crunchy chocolate taste with a smooth strawberry feel

Raw vegan food offers an extend variety of healthy and really life enhancing ingredients, such as cacao, avocado, chia seeds, coconut water, etc..
From a mixture of some of this superfoods we can create this yummy Chocolate Mousse Staberry dessert. Now my favorite breakfast meal!

April 2018
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