 Happy Holidays, Sunshine! There is nothing better than hot chocolate to warm you up during the Holiday season. The following recipes are my favorite to sip on while watching Christmas movies & baking cookies. Not only does Cacao make this Peppermint Hot Chocolate delicious and rich in flavor, but Cacao Powder is a superfood for the brain and the heart. Cacao is high in antioxidants and nutrients like Iron, Magnesium, & Zinc.  Ingredients: -1&1/2 Tablespoons Cacao Powder -1 Cup(8 oz.) Cashewmilk, or Homemade Oatmilk) -1/2 Cup(4 oz.) Peppermint Tea (1 Peppermint Tea Bag steeped in 4oz. Water for 5 Minutes) -Drops of Stevia or preferred sweetener Optional Toppings: -Coconut or Almondmilk Whipped Cream -Crushed Peppermint -Cacao Powder -Vegan Marshmallows -Candy Cane Instructions: Heat Cashewmilk over stove until piping hot. Add in the Cacao, Stevia, and Peppermint Tea. Stir well until completely smooth and there are no Cacao clumps. Pour into a glass or mug and top with desired toppings!  For an even Easier Peppermint Hot Cacao: -10 oz. Hot Water -1 Packet of Four Sigmatic Mushroom Hot Cacao Mix -1 Packet of Yogi Peppermint Tea Instructions: Heat 10 oz. Of Water and let the Peppermint tea bag steep for 5 Minutes, then add in the packet of Four Sigmatic Hot Cacao mix and stir well. Top with Coconut Whipped cream and crushed Peppermint if desired. Note: this version is a lot less creamy, but still delicious, and has a hint of cinnamon from the Four Sigmatic Cacao Mix. 
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 Happy Thanksgiving Day, Sunshine! ☼
May your day, with friends or family, be filled with love, positive vibes, & full bellies. Much Love, The Raw Sunshine Family! ❁  Oh my god. HOW AMAZING IS THIS CHEESECAKE?! This Pumpkin Pie Cheesecake is seriously the most delicious dessert I’ve made so far, and I’m so excited to share it with you! This is the perfect dessert to take for Thanksgiving dinner. The best part? It is so yummy that no one will miss the dairy, eggs, or gluten from it!  Ingredients: CRUST: 1 cup packed medjool dates, Pitted (about 20 dates) 1 1/2 cups raw pecans 1 pinch sea salt FILLING: 3 cups raw cashews (soaked in water overnight, or hot water for atleast 2 hours) 2 lemon, juiced (about 4 Tbsp) 2/3 cup light or full-fat coconut milk 6 Tbsp coconut oil, melted 1 cup maple syrup, or coconut nectar 2/3 cup pumpkin puree 1 pinch sea salt 2 tsp pumpkin pie spice 1 tsp vanilla extract 1 tsp ground cinnamon Optional toppings: Coconut Whipped Cream Chopped Pecans  Instructions: Add the dates to your food processor and blend until it forms a ball(as pictured below). Remove from the food processor, and set aside. Next, Add pecans and a pinch of salt to blender and process into a meal(as pictured above), and then add the dates back into the food processor and blend until it’s thoroughly combined. It should stick together when you squeeze a bit between your fingers. If too sticky, add more pecans. If too crumbly, add a few more dates.  Line your springform pan with parchment paper or aluminum foil. Spread your pecan & date crust evenly across the bottom of your pan and press down with your fingers to evenly distribute the mixture, allowing some crust to come up the sides of the pan. Set the crust in the freezer. Once the cashews are soaked and drained, add them to your blender with remaining filling ingredients and puree until very smooth(about 2-3 minutes). If your blender isnt blending the mixture easily, add a bit more coconut milk. This next step is optional, you can either follow the next steps for the pecan middle layer, or you can just pour all of your cheesecake filling on top of your crust and set it in the freezer for about 6 hours. For pecan layer filling: Top your crust with about half of your cheesecake filling. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm(about 4 hours). Layer pecans on top of your first layer of cheesecake, then add the remaining half of your filling, and set back into the freezer for another 4 hours. Serve with coconut whipped cream and chopped pecans. You can store leftovers in the freezer for about 7-10 days, though the cheesecake is best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for the best texture. Happy Holidays, Sunshine!   Hey Sunshine. The Holidays are almost here, and thanks to my best friend (& her GREAT ideas), I have one more “Chocolate Cup” recipe for you! This one is SUPER special, because the filling is made with: Base Culture Gingerbread Almond Butter! (Not sponsored, wish I was!) These are just as simple and easy to make as my previous Cup Recipes. Get into the holiday spirit with these GINGERBREAD ALMOND BUTTER CUPS!  Ingredients: 1/2 Cup Cacao Powder 1/2 Cup Coconut Oil 3 Tablespoons Maple Syrup 1/3 Cup Gingerbread Almond Butter Dash of Himalayan Pink Sea Salt Instructions: Heat the coconut oil until fully melted, and combine with Cacao Powder, Maple Syrup, and a dash of Sea Salt. Once thoroughly combined, pour the first layer of chocolate into your molds. (I use silicone cupcake liners for all of my Chocolate Cups.) Put your liners or molds into the freezer for about 5 minutes, or until the chocolate has solidified. Next, lay a dollop of Gingerbread Almond Butter on top of your initial chocolate layer. Finally, top the gingerbread almond butter filling with enough melted chocolate so that the almond butter layer is fully covered. Pop them back into the freezer for another 5-10 minutes, and then they should be ready to eat. I sprinkled a dash of cinnamon atop my cups, and I highly recommend it! The Cups should stay fresh in your fridge for about one week. (Makes approximately 6 Cups)   Good Morning, Sunshine! Even thought I love the Autumn Season, I have been REALLY missing the warmer weather lately. To combat this, I’ve been drinking this Tropical Green Juice to keep my spirits up and give me those warm weather vibes! Ingredients: 1 Large Pineapple, Peeled 1 Large Bunch of Kale 2 Limes, Peeled 1 Lemon, Peeled 1 Cucumber 1 Cup Coconut Water Instructions: Juice all of the ingredients, except the coconut water. Juicing Tip: Start with juicing the kale first, and follow with the cucumber so that the cucumber can push all of the kale leaves through your juicer! After all other ingredients are juiced, add in 1 Cup of Coconut Water. Shake & Enjoy! (Check out these Mason Jar Lids, they make my life so much easier.)
 Every morning that we wake,
we have the amazing privilege just to be alive. Each morning is a new beginning, a fresh start. As we count down to Thanksgiving, take a moment every day to remember there is always something or someone to be thankful for. Stay Grounded. Stay grateful. Spread the Sunshine. |
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