Sweetly Raw: Chocolate Peanut Crunch and Beet Hummus Veggie Wraps

I'm so excited to share some new recipes with you, both sweet and savory. Not only that, I have fun short videos to go along with all of them. My 4 Ingredient Chocolate Peanut Crunch makes a wonderful afternoon snack when those chocolate cravings hit.

The Beet Hummus Veggie Wraps make a light, yet filling lunch. AND I have yet a third recipe for Creamy Almond Ginger Veggie Noodles. Everything is vegan, gluten free, and grain free.

Here's my full Beet Hummus Veggie Wrap recipe but you can also see my video HERE on Youtube. It's a fun little video where my doggie, Grace, makes an appearance to help me eat the wrap at the end 🙂 I hope you check it out.

I'm doing more regular Youtube videos again so if you have any suggestions, let me know what you'd like to see!

Beet Hummus Veggie Wraps

Beet Hummus

2 cups diced/peeled, boiled beets

1, 398ml can chickpeas or navy beans

3 tablespoons olive oil

2 tablespoons tahini

2 tablespoons lemon juice

1/2- 1 teaspoon salt

1 clove garlic

Blend all ingredients in a food processor until smooth.


- 4 wraps of choice. I used dehydrated coconut wraps

- Beet hummus

- Assorted veggies such as: cucumber sticks, bell peppers, carrot, asparagus, cooked cauliflower, or roasted yam strips

- Avocado

Spread the hummus onto a wrap. Top it with veggies and avocado. Wrap it up leaving the seam side down – use a toothpick to keep it secure if needed. Eat immediately.

You can see my Chocolate Peanut Crunch video on Instagram HERE. It's a one minuter.

Chocolate Peanut Crunch

1 cup dark chocolate chips

1 teaspoon coconut oil

2/3 cup roasted peanuts (salted or unsalted)

Few tablespoons peanut butter

Melt the chocolate chips and oil in a heat proof bowl set over a pot of hot water on low heat. Once melted, add the peanuts and stir together. Spoon blobs of peanut butter into silcone molds of choice. Spoon the chocolate mixture over top. Swirl a little extra peanut butter in. Chill in the fridge until the chocolate hardens, about 10-15 minutes. Peel the mold away.

Lastly, several weeks ago I created a new video with my friend Priscilla Solar (Gastrawnomica) called A Day of Healthy Eats With A Friend where we share our full day of eats and finish with a recipe for Creamy Almond Ginger Veggie Noodles for dinner. It's a quick dish that you can make it under 20 minutes.

You can see our video HERE on YouTube. You'll find the full recipe in the description box of the video.

Until next time, friends!

Connect with me on instagram where I share recipes every day. @sweetlyraw



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  1. April 24, 2019 at 05:16

    These recipes look really good! I can't wait to try them. Thanks for sharing!

    • sweet_raw
      May 3, 2019 at 18:31

      Thank you so much! I hope you enjoy :)

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