Raw Vegan Magic Chocolate


ripe banana

coconut oil

cacao butter (optional)

sea salt (optional)

spices such as cayenne, cinnamon, clove, ginger, and turmeric if you like spicy chocolateπŸ”₯; herbs such as peppermint; orange peel or other dried fruit πŸ“ (optional)



Blend until creamy and smooth and serve at room temperature or freeze for a solid chocolate consistency.


Raw Vegan Chilaquiles Verdes



– zucchini
– yellow bell pepper
– flex seeds, soaked
– lime juice
– turmeric
– cumin
– cayenne or jalapeno pepper (optional)
– sea salt
– olive oil (optional)

Soak flax seeds for about 1 – 2 hours.

Blend all the ingredients together except flax seeds.

Mix in soaked flax seeds for a coarser texture or blend in the flex seeds with other ingredients for a smoother texture.

Pour the mixture on a dehydrator sheet and dehydrate for 8 – 10 hours at 113F.

Salsa Verde:

– green chile (such as jalapeno, serrano, verde, pablano)
– cumin
– onion
– garlic
– lime juice
– cilantro, fresh
– tomatillos
– sea salt
– oregano, fresh or dried
– raw pumpkin seeds, soaked, preferably sprouted (optional)
– green bell peppers (optional)
– cayenne or black pepper (optional)
– olive oil (optional)

Blend all the ingredients together until the consistency is slightly chunky.


Break dehydrated tortillas into smaller pieces and pour salsa verde over them. Add cilantro, radish pieces, or even avocado chunks on top.


I had this amazing dish for the first time in Mexico City. I fell in love with it immediately and have recently decided that I have to create a raw vegan version. This hits the spot! πŸ™ŒπŸ’•

Raw Vegan Stuffed Mushrooms with Spicy Red Pepper and Eggplant (Ajvar) Sauce



– eggplant
– red bell pepper
– apple cider vinegar
– lemon juice
– fresh parsley
– garlic
– fresh jalapeno pepper and/or cayenne powder
– paprika
– sea salt
– onions or onion greens (optional)
– olive oil

Other Ingredients:

– mini portobello mushrooms (or any other kind and size you like)

– garnish such as olives, oregano, rosemary, and thyme


Cut eggplant into circles of medium thickness and soak in water with sea salt for about 1 hour.

Dehydrate the eggplant, red bell peppers, and whole mushrooms (peppers and mushrooms can also be used fresh) for 3 – 4 hours at 113F in the dehydrator.

Once dehydrated, cut up the eggplant and red bell peppers into smaller pieces and combine with all the other ingredients in a blender.

Blend until you reach a creamy consistency.

Remove stems from the mushrooms and stuff them with the Ajvar sauce.

That’s it – a filling meal on its own! πŸ˜‹πŸŒ·πŸŒžπŸ’šπŸžπŸŒ±