Gnosis Wants You To Get It On This Valentine’s Day »
It’s no secret that Vegansaurus has serious crushes on Gnosis rich, decadent, ethically sourced all-raw vegan chocolate created by fearless compassionate lady of the cacao Vanessa Barg. (For further proof, watch our video interview with Vanessa and read our blog interview with her.)
This Valentine’s Day, Gnosis has created an incredible new collection of chocolates that seriously trump that bullshit milk-chocolate sugar bomb your 7th grade boyfriend thought would convince you to let him go to second base (they didn’t).
Gnosis’ Valentine’s Day “Passion Collection” includes delicately crafted morsels infused with “aphrodisiac herbs” like horny goat weed, dong quai, fo ti damiana and maca. Each delightful sustainable fair-trade ethically sourced artisan truffle and raw cacao piece in the Passion Collection has been engineered to inspire you to get it on!
The Passion Collection Truffles come in four flavors: Cherry Vanilla Truffle, Passionfruit Cupuacu Truffle, Wild White Rose Truffle and Madagascar Mylk truffle. The Cherry Vanilla Truffle was hands-down my favorite: elegantly filed with raw cherry-vanilla jam with dark chocolate ganache creme layers (and hella aphrodisiac herbs maca, damiana and fo ti!), how could I not be obsessed? The Wild White Rose Truffle came in close second as the first raw vegan white chocolate I’ve tried that tastes smooth and decadent yet doesn’t overpower with richness. A marvel of science and raw gastronomy! Each order of Passion Collection Truffles comes adorned with love notes (how cute is that?) so your sig other/crush/Vegansaurus writer friends can know you’re behind such a thoughtful gesture of confection bliss.
In honor of Valentine’s Day, Gnosis also offers two bars: The Passion Bar and the Berry Rose bar. Rose is a risky move for cacao, because rose oil can easily overpower the flavors of the cacao. Passion includes tart raspberries and lower-glycemic coconut palm sugar (my personal favorite!). It also has lots of maca and horny goat weed, which are sure to keep your passions revved.
Gnosis touts Berry Rose as “A bouquet of roses, box of chocolates & chocolate-dipped strawberries - all in one!” and I wholeheartedly agree! This special Valentine’s Day-only bar is adorned by strawberries, goji berries, cranberries and lemon and rose essential oils. To top it off, Gnosis even added dried rose petals to the bar’s surface! That’s classy!
Guest recipe: raw vegan cake! »
Wow, raw vegan cake! Just in time for my roommate Ivory’s birthday! You may know Ivory as the woman from the “vegan myths debunked” video. This cake takes minutes to make and can be enjoyed on any occasion! Feature in this photo is a member of the Spinto Band, Thomas, who enjoyed the cake! He is currently recording with vegan Jonathan Mann, also of “vegan myths debunked” fame. Yay vegans. Yay raw vegan cake!
1/4 cup chia seeds
2 Tbsp. raw cacao powder
8 to 10 dates
2/3 cup raspberries
1 cup walnuts
Stevia to taste
Blend walnuts with Stevia in a food processor or high-powered blender. Mold into a pie dish or pan. Blend chia, water, dates, cacao, salt. More chia will make more of a pudding texture. Add to top of walnut crust. Place raspberries on top. Keep in fridge until ready to enjoy!
Guest recipe: raw kelp noodles with spirulina »
Kelp noodles are a fabulous thing; they soak up all the sauces you put on them, are low density, and taste awesome. Enjoy this cheese-like flavor combination of spirulina and olive oil: It’s an algae party in your mouth and tummy! My friend is a Spirulina Junkie living in Arizona. In order to feel less like I miss her, I make tons of spirulina kelp pasta. This recipe is a great way to get into the stuff—if you close your eyes, it tastes like mac ‘n cheese!
Raw wakame (optional)
Extra virgin olive oil
Sea salt or Braggs liquid aminos
Soak kelp noodles and wakame in water. Rinse. Add other ingredients. Prepare to enjoy and cover your pucker in green! Yum.
Raw vegan “Jell-O” from Vegansaurus’ number-one raw correspondent, Sarah E. Brown! Per Sarah, Jell-O, especially of the raw vegan variety, can be flavored with chocolate! I know, it’s a wacky concept, but it actually works wonderfully! Here is a recipe incorporating the magic of Irish moss (gelatin texture, derived from a sea plant source instead of ground-up dead animal bits), the light, summery goodness of blueberries, and a dose of cacao powder, just for kicks.
Last time I sent a Jell-O recipe to Vegansaurus, I made it super low-glycemic, because I was living at a low-glycemic raw vegan retreat center and wanted to create a recipe suitable for those looking to control their blood sugar. Now that I’m living in the Bay Area again (yay!) I added the option to sweeten the Jell-O with dates, but feel free to substitute Stevia, Xylitol, or another sweetener of choice if you prefer. Feel free to leave out the cacao, or add carob or maca instead.
Stevia to taste, and/or 4 to 6 dates (pre-soaked, if possible)
Handful of pre-soaked Irish moss
2 cups blueberries (or another fresh fruit)
1 1/2 cups water
pinch sea salt
1 Tbsp. raw cacao powder
Blend the Irish moss with one cup of water. Add dates, Stevia (if using), blueberries, sea salt, cacao powder and last half-cup of water. Blend until smooth. Put mixture in fridge to gel for at least 30 minutes. Enjoy!