Chocolate Supreme Smoothie by Chef Jenny Ross
Ingredients:
- 4 oz milk (we use walnut milk at 118°F)
- 1 banana
- 2 tsp raw cacao
- 1 large dash cinnamon
- 1 tsp coconut nectar
- 1 tsp ashwagandha
- 1 tsp super greens
- 1 Tbsp hemp seeds
- 1 cup ice
Directions:
- Add all ingredients into your blending container.
- Blend ingredients for 1 minute and garnish with swirled chocolate sauce.
- Enjoy and serve!
Chocolate Cheesecake
Ingredients
For the crust
4 cups raw pecan or walnut pieces
1 cup raw agave nectar
2 Tbsp cinnamon
2 tsp sea salt
For the filling
8 cups of avocado
11/2 cup raw agave nectar
1 cup raw cacao powder
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp sea salt
3 cups water
1. In a food processor process the nut crust until a dough ball forms.
2. Press the crust into the bottom of a 10-inch cheese cake pan evenly.
3. In a high-speed blender combine all the filling ingredients and blend until rich and cream.
4. Pour the filling into the pan evenly over the crust.
5. Freeze the pie for 8 hours.
6.Remove from the freezer and let thaw for 7minutes.
7. Cut into slices and serve.
Nut Butter Bites
Ingredients
1 1/2 cups raw almond butter (roughly 1 jar)
1/2 cup raw honey or agave
1 tsp cinnamon
1/2 tsp sea salt
Coconut to coat
Directions
1. Process all ingredients, save coconut, in a food processor with the blade attachment in place/ alternatively process by hand mixing in a bowl.
2. Section into 1 tbsp bites and roll in coconut.
3. Refrigerate and enjoy!
This recipe is a favorite of our Group Coaching Program at RISE from Chef Jenny, our nutritionist.
Chocolate Cranberry Bites
Ingredients
- 4 ounces good quality 70% bittersweet chocolate
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 2 tablespoons finely chopped unsweetened coconut
Special Tools
- 8 2” mini paper baking cups
Instructions
- Chop the chocolate into small pieces. Use a serrated knife, bread knife or a large heavy chefs knife. Melt chocolate in either the microwave or a double boiler on the stove.
- To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It’s ready when there are still a few lumps. They will smooth out as you stir. Do not overheat or chocolate could burn.
- To melt chocolate in a double boiler, place a small pan with a few inches of water over medium heat and bring to a simmer. Turn heat to low and place a small bowl with the chocolate over the hot...
Dairy Free Chocolate Pudding
Serves 4
Ingredients
- 6 ounces good quality bittersweet chocolate coarsely chopped
- use liquid stevia drops to taste
- 2 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 cup canned coconut milk
- 2 teaspoons instant espresso optional
- 1/2 teaspoon Chinese Five Spice optional, or try plain cinnamon
Tools
- 4 2-ounce ramekins, cups or demitasse cups
Instructions
- In the bowl of a food processor, combine the chocolate and stevia and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste.
- In a small saucepan, bring the coconut milk, espresso powder and spice to almost a boil over high heat, whisking to incorporate. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
- With the food processor running, add the hot coconut...
Cacao-Avocado Pudding
Avocado and chocolate? Yes! This is a nut-free preparation that yields a delicious pudding every time. This recipe is rich and creamy, with a nice soft chocolate flavor, and may be adapted by adding more cacao or nut milk to suit your own needs.
Ingredients
4 Haas avocados
1 cup coconut water
1/2 cup raw honey
1 cup raw cacao
1 teaspoon cinnamon
1 teaspoon sea salt
Directions
1. Begin by slicing the avocados length-wise and removing pit. Then scoop out flesh from skins.
2. Combine all ingredients in a blender, loading the liquids first, and blend on high for 30-45 seconds. Scrape out pudding and refrigerate. This recipe keeps for up to 4 days in the refrigerator and is best served chilled.
Makes 3-4 cups, depending on avocado size.
