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Issue 110: Sweeeet!

Chocolate Covered Strawberries

Dark Chocolate-Covered Strawberries
Makes 24-36

Ingredients:
16 ounces of organic dark chocolate, squares or morsels (at least 60% cocoa preferred)
2 pounds of large, organic strawberries—washed and allowed to dry

Directions:
Lay out enough parchment paper to hold dipped strawberries. Fill a large saucepan with about an inch of water and simmer. Turn off the heat. Put the chocolate in a bowl and then place the bowl in the hot water until the chocolate is melted. Stir the chocolate until it is smooth. Remove from heat once it is melted and smooth.

Working quickly, hold each strawberry by its stem and dip it into the dark chocolate. Lift and slightly twist the strawberry over the bowl, allowing any excess chocolate to drip. Set dipped strawberries on the parchment paper and allow to set for about 45 minutes. Chill. Serve. 

Chocolate Cheesecake

Chocolate Cheesecake
Serves 8

Crust Ingredients:
6 dark chocolate squares, melted (at least 60% cocoa)
2 cups of organic pecans
1/3 cup of fresh dates

Directions:
Fill a small saucepan with about an inch of water and simmer. Turn off the heat. Put the chocolate in a bowl and then place the bowl in the hot water until the chocolate is melted. Stir the chocolate until it is smooth. Remove from heat once it is melted and smooth. Process the pecans and dates in a food processor—adding chocolate when blended. Press mixture into a coconut oil-greased pie plate or into a springform pan.

Cheesecake Ingredients:
4 cups of organic cashews, soaked
1 cup of rapadura
1 cup of cocoa butter (or coconut oil)
8 dark chocolate squares, melted (at least 60% cocoa)
1/2 cup of pure water
2 teaspoons of vanilla

Directions:
Fill a small saucepan with about an inch of water and simmer. Turn off the heat. Put the chocolate in a bowl and then place the bowl in the hot water until the chocolate is melted. Stir the chocolate until it is smooth. Remove from heat once melted and smooth. Process the remaining ingredients in a food processor—adding the water slowly and the chocolate when blended. Pour mixture onto the crust. Place in freezer to set up. Serve.

Tantalizing Truffles

Tantalizing Truffles
Makes about 2 dozen

Ingredients: 
3 cups of dates, processed into a paste
2 cups of tahini
2 cups of organic cocoa powder, reserving a small amount to roll mixture in
2/3 cup of raw honey

Directions:
In a large mixing bowl, mix together all the ingredients. Roll the mixture into about two dozen small, ball-shaped servings. Roll truffles into the reserved cocoa powder and place on parchment paper. Chill for about an hour. Serve.

Recipes courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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