Raw Chocolate Superfood Soft Serve and Vegan Spaghetti Bolognese


Hi there, I hope you're having a great week! Today I have two new recipes to share with you. One sweet: chocolate superfood soft serve, and the other savory: vegan spaghetti bolognese that is entirely made of veggies and its sooo good!

Last weekend I taught a "Raw For Weight Loss and Detox" class and one of the things we made was a chocolate superfood soft serve. Its a super tasty way to get a dose of superfoods and it looks delicious too which is just as important. I just love how raw desserts can look completely indulgent all while being healthy! The soft serve uses chaga tea which is a powerful mushroom that grows in northern climates including Canada and I'm lucky to have a dad who harvests it. You can buy it in any health food store these days. It comes in a powder or small chunks and you brew a tea from it.

You can read a bit more about chaga and the other superfoods used in the soft serve in THIS POST HERE where you'll also find a similar recipe a shake/smoothie.


Chocolate Superfood Soft Serve

Serves 1-2

1/4 cup chaga tea, chilled

3 large frozen bananas

2-3 tablespoons cacao powder

2 tablespoons hemp seeds

1 tablespoon maca powder

1 tablespoon lucuma powder

1 tablespoon mesquite powder

1 tablespoon coconut sugar

Pinch of celtic sea salt


2 teaspoons cacao nibs

Blend the first set of ingredients until smooth in a high speed blender or a food processor. Just DON'T over process or it will start to get too melty. Add the cacao nibs and blend for a few seconds to break them down. Eat immediately. I drizzled the chocolate sauce recipe from my Sweetly Raw Desserts book. It adds a special touch but isn't necessary.


  • Brew up a large batch of chaga to drink and use in smoothies! Also try my raw chocolate superfood shake RECIPE.
  • Make sure the bananas are fully ripe, with brown spots. Make sure to peel them and break them into chunks before freezing.
  • The salt brings out the flavours even more and also adds minerals. Don't be afraid of this healthy salt.


I garnished mine with cacao nibs, hemp seeds, and raw chocolates!



Next up its dinner time!

I'm loving this Vegan Spaghetti Bolognese these days.

I love it with zucchini noodles or cooked spaghetti squash - sometimes I even mix the two noodles together. It works with any other noodle. I make it for my hubby with brown rice noodles. You can find my new RECIPE VIDEO HERE on Youtube.



It's entirely made of veggies! Its such a great way to sneak veggies into you and your family's meal.

Recipe HERE.


Have a great rest of the week!

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  1. November 14, 2016 at 18:43

    Thanks for another amazing recipe, Heather! I made the Spaghetti Bolognese for dinner last night and the "meaty" texture of the sauce was perfect with the zucchini noodles...definitely a new favourite :

    • sweet_raw
      November 14, 2016 at 22:15

      Yay Linda, I'm so glad you tried it and enjoyed!!! I make large batches of the sauce and keep it in the freezer.

  2. Jan Rogers
    November 20, 2016 at 21:20

    I made the White Chocolate Pumpkin Pecan Fudge. It was a big hit. Gone in a flash. Had to make more. Gone again. Now I'm going to try the Caramel pumpkin chocolate Bars, but I have a question about the Chocolate part of the recipe. Is it really 3 - 4 CUPS dark chocolate, or is that a typo? it seems like a huge amount.

    • sweet_raw
      November 21, 2016 at 00:56

      Hi Jan, Im so glad you enjoyed the pumpkin fudge! I hope you enjoy the pumpkin chocolate bars too. Yes its 3 - 4 cups dark chocolate (chopped or chips). Its actually not THAT much because it shrinks down once its melted, and also you need extra in order to properly coat all the bars. You'll have some chocolate left over that you can pour into a container and place in the fridge. It'll harden right up and you can use it in something else another time. I hope that helps.

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