This is a great recipe I developed for sharing on Poppy Swap, my new favorite herbal webstore!

Here is a link to the full post, with superfood ingredient information, insights and the recipe:

Diviana Alchemy: A guide to Supreme Taste

Chocolate Super Fudge
Ingredients:
1 cup cacao paste (or ¾ cup cacao powder and ½ cup cacao butter)
1/3 cup almond butter or other nut butter
¼ cup raw honey or other sweetener (you can add more if you like)
1-2 T maca root powder
2-3 T lucuma fruit powder
1 T mesquite pod powder
1 tsp ashwagandha extract powder
1 tsp reishi extract powder
1 tsp vanilla bean powder or ½ vanilla bean, deseeded
¼ tsp cinnamon powder
pinch sea salt or Himalayan salt
 
All steps lead to sweet!
Directions:

-Melted over a double boiler, so set up a pot with about 1-2 inches of water in it over low heat, then place a glass bowl over the opening where it fits inside but does not touch the water.

-Chop the cacao paste or butter into small pieces and make sure no water comes in contact with the chocolate.

-Place the cacao into the glass bowl and let sit until it begins to melt, then start to stir until the mixture is fully melted.

-Take the bowl off the heat now, and mix in all the other ingredients except your sweetener and the nut butter.

-Then mix in your sweetener and nut butter.
- Pour the mixture into a parchment lined glass brownie pan, or you can make a thin chocolate on a large baking sheet.

-Chill in the fridge or freezer for an hour or so.
-Voila! You have fudge!

Alternatively you can place all ingredients in a food processor, mix, and make a more textured Fudge! * (only if using cacao paste as the base) So Easy and Delicious!!!

Ecuador is a mountainous country, filled with beautiful people, with a conservative nature and lots of smiles.  Flying into the city was not the best experience ever though.  The city is dirty from car exhaust, and it is difficult to find good clean food, breathe fresh air, or feel like there aren’t a bazillion electronic devices whirling around your body.  Not a great way to be acclimatized. 

Stepping out of that madness, there is a wonderful place.  Spanish is highly recommended too!  I will be more prepared next time.  As soon as we left the city, I felt a serene body, clear mind, and was in high spirits again!  Vilcabamba, Ecuador was where we landed for almost three full weeks.  That is truly a beautiful place. 

It’s so easy to learn about yourself when you are placed outside your comfort zone, that is where I found myself when in Ecuador.  There is still a hint of materialism that lies within the small towns of Ecuador, where you have little clothing shops with jeans and plastic toys.  But the people there are chill, really chill.   

Now, no more health food stores, there are only little places that have fresh fruits and veggies, and you are lucky to find nuts.  There is a blessing in Vilcabamba though, a juice bar.  The owner, Dennis, is pretty awesome too.  They have delicious smoothies and some yummy little treats, then superfoods available in the back.  So, at least there was one place that had a familiar touch, much needed for me.  It is a ‘gringo’ hangout though, so be aware, and mingle in the other spots too, to get a taste for the real culture there, the people, and the calm. 

What I saw in myself the first few days being there, was a very spoiled girl.  I can always get what I want here in the states, in terms of food, and it is so easy.  Going to a health food store doesn’t require any work, and there are so many amazing organic products available.  That was a minor shock, but very effective in opening up my mind.  You must let go of always getting what you want to thrive in Ecuador.  Having your own farm, you can produce all organic and delicious foods.  But just visiting, that is another story, and organic veggies and fruits are not the norm, sadly. 

With that said I did have my share of delicious foods, but much unlike what is here.  I enjoyed criollo (heirloom) eggs, plantains, beans, lentils, even a little meat I tried.  It was all so delicious, and unlike anything I had eaten in the US.  The food is so clean when compared to the states though.  The soil is lush, the animals graze on grass and bugs, and the food is largely grown in very clean areas with amazing waters.

Some of my favorite dishes were the most simple.  A cabbage salad, sliced super fine with radishes, red onion, tomato, apple cider vinegar and lime with Andean salt to round it out, was divine.  This is the form of salad you find in Ecuador, one more like a condiment, but very tasty, crunchy and fresh, lots of radishes and onion are used.  I really loved the beans too, so amazing.  I hadn’t had beans for probably a couple years in fear of having bad digestion as a result, but this was not the case.  It was delicious, creamy and full of flavor.  Some type of red bean is what we ate, and they would be cooked by boiling for hours with lots of water, along with onions and salt.  Then somehow they start to form a thickness, when they are cooked a second time with spices, more onion, more salt and olive oil.  Sometimes we had them with plantain or potatoes added in for more texture and body.  This dish had me feeling grounded the whole trip, thankfully.  Another great treat were these plantain cakes made with cooked mashed ripe plantains, raw queso (cheese), Andean salt, and sautéed in olive oil.  We used a lot of olive oil there.  Many of the dishes we had were Colombian influenced too and so good. 

Otherwise, eating was really non-eventful.  Using local ingredients is the key, because that is all that makes sense.  Eggs in the morning, sometimes with plantain, sometimes with beans, then a small cabbage salad.  Or we would go to the juice bar and get a green smoothie.  Lunch was similar, or had soup, fresh fruits, quiona.  Then for dinner we would have more beans, some salad, avocado, and some raw chocolate or cookies later.  I ate pretty light compared to normal when I was there. 

I did make a few pies though.  I love to share the alchemy of desserts with the people I am around.  Also lots of chocolate treats, made with the best ingredients on earth.  raw cacao paste, cane juice crystals, vanilla, Andean salt and LOVE.  

Another aspect of Ecuadorian life I love is walking.  Wherever you go, you walk.  Even with all the taxis available, you need to always walk somewhere, every day, if you like to get out and explore.  The weather was mostly good, very mild, sunny and without rain for much of the days, until the evening.  Hiking on trails is great too, with all the greenness, butterflies, hills, rivers it is a wonder to witness.  Life is good in Ecuador.  Simple, beautiful, and relaxed.  But it’s all how your perspective shapes your world, is what you see beautiful?  It can be anything you want it to be. 

Every time I venture to a new place, I feel I gain a fresh perspective on life.  Anything you dream is possible.  The choice is in your mind.  Once you clear the clutter, you can move into a new state, one that can witness true beauty and even participate in it.  Happy travels.

I am so excited to share this with YOU and can't wait to release this work.  This is the recipe making phase, and the design comes next.  I would love to hear any ideas you may want to share, or flavors you would love to try.  The book will be ready to print in a few months, and will be printed on all recycled paper with veg inks, done by my good friends at Seeds Green Printing. 

At the moment, I have decided again to self-publish, and really appreciate your support of my small business and creative ideas.  I learn from this process immensley and hope to be able to share my food art with those interested in high quality, nutritious food as far and wide as I possibly can.  More to come soon!

In this easy recipe, I use cacao paste, which is stone ground and peeled cacao beans turned into a chocolate liquor which we call cacao paste.  This product happens to be from Ecuador, an heirloom variety with a fully rounded flavor.  This cacao feels good.  I can say that it is the cleanest cacao I have experienced probably ever!  The integrity shines through in this product and it feels full of minerals with the quality of flavor.  

This is a guideline recipe, you can use any types of herbs you like, these are just the ones that resonated with me today.  Also meant to be shared with one other.  

cacao paste

Warm Cacao Tonic – serves 2

3 ½ cups warm tea (I use rooibos or yerba mate)

small handful heirloom cacao paste

1 T coconut oil

2 T almond butter (use any type of nut/seed butter you like)

2 T lucuma powder

2 T banana sugar

2 T pure cane juice crystals

2 T Warrior Food protein powder (optional)

1 tsp he shou wu extract powder

1 tsp reishi extract powder

1 tsp chaga extract powder

1 tsp ashwaganda extract powder

1 tsp vanilla bean powder

1/8 tsp green stevia leaf powder

pinch cinnamon, nutmeg, sea salt

Warm tea over low to medium heat until warm to touch.  Place all ingredients in blender and pour warm tea over all ingredients in blender.  Take middle off of the top of your blender (when blending hot liquids this allows steam to escape and minimizes overflow) and blend for 15-20 seconds until creamy.  Serves 2.

Chocolate Cherry Crust:

1 ½ cups coconut flakes

½ cup brazil nuts

2 T pure cane juice crystals

2 T raw honey

¾ cup dried cherries

¼ cup cacao paste or beans

pinch sea salt

1 tsp vanilla bean powder

1 tsp shilajit

Place coconut and brazil nuts into a food processor and pulse until broken down, add remaining ingredients except cacao paste or beans.  Mix until combined and sticky, then add cacao paste or beans and pulse lightly until combined.  Press into a glass dish or shallow pan lined with parchment paper.

Berry Banana Cream:

½ cup fresh or frozen blueberries

¼ cup banana sugar or 1 ripe banana

¼ cup coconut oil

½ cup Wilderness Poet’s macadamia butter

2 T raw honey

pinch sea salt

1 tsp vanilla bean powder

¾ cup pure water (or ½ cup water when using a fresh banana)

Mix all ingredients in a food processor or blender until creamy and pour over cherry crust.  Chill in fridge or freeze 2 hours or longer for cutting into little bite sized treats.

Cherry Berry Tart

Pecan Crust:

1 ½ cups coconut flakes

½ cup pecans

2 T lucuma powder

5 medjool dates, pitted

½ tsp cinnamon

1/8 tsp Himalayan salt

3 T raw honey

1 T cane juice crystals (optional)

Place coconut flakes and pecans in food processor and pulse until a flour is formed.  Add remaining ingredients and pulse in food processor until combined and sticking together slightly.  Press into two 4” tart pans or one 8” tart pan and set aside.

Cherry Berry Filling:

¼ cup pitted cherries

½ peach

¼ cup blueberries

2 T lucuma powder

2 T cane juice crystals (optional)

1 T maca powder

2 T baobab powder (optional)

½ tsp hibiscus powder

¼ cup pecans

2 T chia seeds

¼ cup raw milk, or other favorite milk

2 T coconut oil

pinch Himalayan salt

Place all ingredients in a high power blender and mix until smooth and creamy.  Pour into Pecan crust and chill 2 hours.  Decorate with fresh halved cherries and blueberries, or edible flowers for a little mandala!  

This is such a wonderful dessert to share with another.  Serve with a glass of fresh raw milk or nut milk for the ultimate treat!

This recipe calls for 1 4.7oz jar of Diviana Nectar, and makes appx. 24-30 bars.

Diviana Nectar Cookie Bars:

Cookie Layer:

1 4.7oz jar Diviana Nectar

3 c coconut flakes

¾ cup brazil nuts

7 large dates, pitted

3 T raw honey

¼ tsp Himalayan salt

pinch fresh nutmeg & cinnamon

 Chocolate Layer:

1 c arriba cacao paste

2 T coconut oil

4-5 T liquid raw honey

pinch salt

pinch nutmeg & cinnamon

1/4 tsp vanilla bean powder, or 1/2 vanilla bean

For the Cookie Layer place coconut and brazil nuts in a food processor and mix until a flour forms.  Add all remaining cookie layer ingredients and mix until forming a dough.  Press into a glass 8x12 pan or cookie sheet.

For the Chocolate Layer melt cacao paste over a double boiler by placing 1" water into a pot over low heat, and a glass bowl larger than the pot to rest on top, so the bowl isn't touching the water.  Chop cacao paste into small chunks if necessary.  Alternatively place cacao paste into bowl in a dehydrator and melt at 105 degrees.  Once cacao is melted, add coconut oil and stir until melted.  Add remaining ingredients and mix until smooth.  Pour over Cookie Layer and smooth out the top.  Chill in refrigerator until chocolate is hardened, about 1 hour.  Cut into small bites and Enjoy!

If you are looking for the most delicious raw sweet treats, come visit us in the Wild Sage, and pick up some delicious food along with herbal teas.  More to come soon!