Summer is in full swing now, isn't it awesome? Why not celebrate with some organic raw vegan chocolate?!
Of course chocolate is great any time of year but in the summer I love to fold it into ice cream, top my protein shakes with it, and sprinkle chunks of it over puddings.
It's been a while since my last chocolate special but From now until July 14th I'm running an online raw chocolate special that is available to anyone in North America.
(If you live in the Thunder Bay area stop by and pick up your chocolate and sign up for my 5 week raw food course.)
All chocolate is raw, vegan, organic, soy free, and gluten free.
Orders placed within the next 24 hours (midnight of June 27th) will recieve a FREE chocolate macaroon 🙂
Even though the summer heat is here, I've got cold packs so your chocolate will arrive in perfect condition!
To place an order, email: heather@ sweetlyraw.com
Here's what you can order from the Sweetly Raw Chocolate Shop!
Caramel Pecan Chocolate Clusters
Pecans and caramel wrapped in rich dark chocolate
Cinnamon Pecan Chocolate Clusters
Pecans and cinnamon caramel wrapped in dark chocolate
Jumbo Almond Butter Cups
Sweet, stone ground almond butter filling encased in dark chocolate and topped with crunchy almonds
Jumbo Peanut Butter Cups
Sweet peanut butter filling in dark raw chocolate topped with peanuts (peanut butter not raw)
Chewy chocolate and coconut domes with a hint of vanilla
To order/more info email me: heather@ sweetlyraw.com
Free chocolate macaroons for all orders placed within the next 24 hours!
Read reviews of others who have tried Sweetly Raw Chocolates!
Chef Amber Shea's review HERE
Hannah's of Wayfaring Chocolate review HERE
Lisa of Vegan Culinary Crusade's review HERE
Gabby of Veggie Nook's review HERE
On a chocolate roll, how about a rich raw chocolate cheesecake to perk up your next summer picnic??
Raw Vegan Chocolate Cheesecake
Depending on the thickness you desire, you can double or times the recipe by 1.5 which is what I did for this 12" cake. I then sliced it into 16 pieces.
1 teaspoon pure vanilla or water
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 7 or 8" spring form pan.
1 tablespoon pure vanilla
1/3 cup melted coconut oil
1/4 cup melted coconut butter
Blend all but the oil and butter until smooth and creamy in a high speed blender.
Add the last 2 ingredients and blend again to incorporate. The mixture is thick.
Set in the fridge for at least 8 hours.
This is so yummy and crunchy! It would be a great topping on raw ice cream
6 tablespoons shredded coconut
2 teaspoons melted coconut butter
1 tablespoon + 1 teaspoon melted coconut oil
Stir all ingredients together in a bowl.
Set in the fridge or freezer to firm up, 10-20 minutes.
Break into pieces using a butter knife.
Sprinkle over the set cheesecake.