Rava Cheese Pops

Ingredients

Oil for deep fry
1 tsp. rai
1/2 tsp. methi ke daane
4-5 kadi patta
1 tsp. urad daal
2-3 green chilies
1 cup rava
2 cups water
1 cup popcorn
1/4 cup cheese cubes
½ cup milk
Salt to taste
Green chutney for serving

Preparation Method

- Add oil in a deep pan and heat it.
- Add rai, methi ke daane, kadi patta, urad daal and sauté.
- Add green chilies, rava, water and cook well.
- Add salt (this should be inserted before the water is put in)
- Cover the lid of the pan and let it cook for a while.
- Take some popcorn and grind it in a grinder.
- Take rava upma out of the pan, transfer it in a mixing bowl and let it cool a bit.
- Take the grinded popcorn out and put it in a plate.
- Make balls out of the rava upma with a cheese cube inside it, dip it in milk, roll it in the grinded popcorn and keep them aside.
- In a deep pan heat some oil and deep fry the rava cheese balls in it.
- Take them out and put them on a plate with tissues on it.
- For presentation, brush a plate with green chutney leaving a small area in its centre.
- Place the rava cheese pops in it, add 3 toothpicks on the centre ones so they look like stumps and serve.

Raw Chocolate Fudge Brownies

You won’t believe these chocolate fudge brownie bars are raw and vegan – they’re sumptuously chocolatey and decadent!

Ingredients

Crust

• 1 Cup Raw Buckwheat Groats
• ½ Cup Walnuts
• ¼ Cup Raw Cacao Powder
• ¼ Cup Raw Agave
• 2 Dates

Raw Chocolate Ganache

• ½ Cup Raw Coconut Butter, melted
• ¼ Cup Raw Agave
• ¼ Cup Raw Cacao Powder

Chocolate Topping

• ⅓ Cup Raw Coconut Oil, melted
• ¼ Cup Raw Cacao Powder
• ¼ Cup Raw Agave

Instructions

Base

1. In a food processor, add buckwheat and walnuts and process until a semi-fine meal is formed. It's okay if some of the buckwheat groats are still whole.
2. Then, add in cacao, agave, and dates and process until a sticky dough is formed.
3. In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.

Chocolate Ganache

1. In a bowl, combine melted coconut butter, agave, and cacao powder and mix until evenly combed. Pour over crust layer into the pan. Set into freezer while you make the chocolate topping.

Chocolate Topping

1. In a bowl, combine melted coconut oil, cacao powder, and agave and mix until evenly combined.
2. Pour over chocolate ganache layer and set in the freezer to harden.

Putting It All Together

1. Let brownie bars set in the freezer for an hour. When finished setting, cut into slices and serve. Brownie bars will keep in the refrigerator for up to a week.

Raw Coconut Twix Bars

A classic candy bar favorite just got the ultimate raw vegan makeover. A layer of coconut cookie, a layer of raw vegan caramel, all wrapped up in a blanket of raw chocolate. Freeze these up and have them handy for when those cravings hit – you’ll be grateful you did!

Ingredients

Cookie layer:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup maple syrup
• Pinch Himalayan salt
• 1-2 tablespoons melted coconut oil, if needed

Caramel layer

• 3/4 cup pitted dates
• 1/4 cup cashew butter (or peanut butter)
• 3 tablespoons water, or more as needed
• Pinch Himalayan salt
• 2 tablespoons coconut oil

Chocolate coating

• 1/3 cup melted coconut oil
• 1/4 cup cacao powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

To make the cookie

1. Stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it's still too crumbly, add some coco oil (or water).
2. Press into the bottom of a lined bread loaf pan. Place in the freezer.

To make the caramel

1. soak the dates in warm water for 10 minutes (then keep this water for the recipe). Blend all ingredients until smooth, thick and caramel-y! It should taste amazing.
2. Spread evenly onto the cookie layer and place back in the freezer until solid. It will take a couple hours to harden up.

To make the chocolate

1. Whisk the ingredients together until you have liquid chocolate. Yummm.
2. Take your caramel-cookie concoction out of the freezer and slice with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. Up to you. I drizzled. Keep in the freezer and enjoy whenever!