Raw Chocolate Summer Special

June 26, 2013 By sweet_raw In cake, Uncategorized 0 Comments

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)

Chocolate Macaroons

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.

Crust

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

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.

Filling

2 cups cashews