Raw snacks are nature’s original fast foods—delicious, easy to prepare, and bursting with the ingredients you need to stay healthy and energized on even the busiest days. Stephanie Tourles offers 125 simple recipes for mouthwatering parfaits, trail mixes, smoothies, energy bars, juice blends, soups, vegetable chips, dips, candies, cookies and more. Made from unprocessed whole foods—such as nuts, seeds, dried and fresh fruits, vegetables, oats, carob, cocoa and fresh juices—these snacks have fewer than 250 calories and are packed with vitamins, minerals, fiber, and enzymes.
Try out a yummy recipe from the book below!
Chocolate turtles are a classic confection loved by everyone. This raw, melt-in-your-mouth version is a guilt-free treat when eaten with a glass of cold, fresh almond or walnut milk.
Yield: About 16 pieces
- ½ cup raw almond butter
- ½ cup raw cocoa (cacao) powder
- ¼ cup raw agave nectar
- 16 small or medium raw pecan halves (about ½ cup)
- Put the almond butter, cocoa, and agave in a large bowl and slowly stir to blend until a sticky, stiff dough forms.
- Line the bottom of an 8-inch square pan with parchment or waxed paper.
- Pinch off pieces of the dough and roll into balls about 1¼ inches in diameter. Rinse and dry your hands periodically if they get too sticky. Set the balls into the pan so they are not touching.
- Gently press a pecan half into the top of each ball. Cover the pan and chill in the refrigerator for at least 4 hours prior to consuming. They’ll become a little bit firmer but will still be pleasantly soft and chewy. I prefer to store and eat them directly out of the freezer, as they become quite firm but still chewy, and the pecan gets crunchy. Whichever method you choose, always store your candies in a tightly sealed container, either in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.