Bek’s Raw Mars Bars from the Inner Dance and Kundalini Yoga workshop in February at Octopus Reef, Kogalla, Nr Galle

Raw Mars Bars and Bananna Poles

Raw Mars Bars and Bananna Poles

Raw Mars Bars

Chocolate Dip Ingredients:
¼ cup agave nectar or what ever sweetener you wish.. Honey, Maple Syrup, Stevia..
¼ cup coconut butter or oil (at slightly warm room temp – need to be liquid)
3-4 tablespoons raw cacao powder (you may also use Carob Powder)
¼ teaspoon vanilla extract
pinch of sea salt
15 Dates – any kind is yummy!
Almond butter – I find it easy to fill when its runny. See recipe below.
With a sharp knife, carefully make a small slit in one side of each date. Remove seed while trying to keep the date as intact as you can. Fill the center of each date with a small bit of almond butter and pinch to close. Set to one side.
In a small bowl, combine, coconut oil or butter, with cacao power, vanilla and salt. Add agave and stir very well until smooth. Take your dates and dip each one in the chocolate mix and place them on wax paper/ or cling wrap. Allow them to sit in the refrigerator for about 15 minutes. Remove from wax paper and enjoy.
If your agave nectar is cold, you will need to move quickly so that the coconut oil doesn’t harden too fast. However, this makes a much nicer, thicker coating for the truffles.
Banana Poles
Almond Butter – see recipe below
Chocolate dipping sauce – see recipe below
10 Bananas’
Crushed nuts
Leaving the skin on, Cut the end’s of the bananas and chop in 3rds or in half depending on how long you would like them. Cut hollow tube inside banana. Cut half of the skin from the banana leaving half skinned and the other half exposed to drip on chocolate sauce. Dip exposed end in Chocolate sauce. Place in fridge – when the chocolate is set – which normally takes 20 mins – pipe the nut butter into the center and sprinkle with nuts. Yum!
Nut Mylk
1 cup (raw) cashews, soaked overnight
4 cups water
1 tablespoon agave nectar or honey
pinch sea salt or pink salt
Discard soaking water and rinse cashews thoroughly until water runs clear
Place cashews, (4 cups fresh) water, agave and salt in a vitamix
Process on high speed 20-30 seconds
Store in glass mason jar in refrigerator
This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe.
Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, though don’t be thrown, underneath is pure, delicious white stuff.
Chocolate Chia Pudding
Make the above mylk recipe – Take 2.5 cups of mylk
2 tablespoons Cacao Powder
1 tablespoon of Honey or sweetener of choice
½ teaspoon Pink salt or Sea salt
1 tablespoon of Vanilla Extract
¼ cup of Chia seeds
Add everything to the Nut Mylk (except the chia seeds). Blend again.
Place the chia seeds in a bowl. Add the blended mixture. Stir thoroughly to ensure the chia seeds are well distributed. Or place in a glass bottle and shake.
Cover and refrigerate overnight (or for at least 1 hour – ideally longer). (The purpose for refrigerating is to allow the chia seeds to plump up over time. They will increase approximately 10 times their size! And they will thicken the pudding in a few hours.)
Eat in the morning or for dessert in the evening! Stir well again before eating. Feel free to add other flavors other than chocolate. J
Almond Butter
2 cups whole almonds
Blend in a food processor or blender, pushing down from the sides frequently.  After 5 minutes the nuts will be finely chopped, after 7 minutes it will begin to clump together and after 10 minutes the natural oils inside the nuts will release.  Now the almond butter is ready to serve with cut up fruit or veggies.


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