Beliefnet

Raw foods expert David Wolfe calls himself the "Chocolate Pope"

because of his mission to spread the word about the spiritual--and nutritional--properties of raw cacao. He shared with Beliefnet some recipes from his book, "Naked Chocolate."

Chocolate Del Diablo

(Serve warm. Makes 4 cups)

1 pint of warm almond milk

4 tablespoons of chocolate powder (crushed raw cacao beans or nibs)

2 tablespoons of raw agave nectar

¼ teaspoon cayenne pepper

Pinch each of mace, nutmeg, and cinnamon

Blend all ingredients in a blender and serve immediately.

Raw Organic Cacao Smoothie

Blend and serve:

16 oz. raw organic cashews

1/2 cup organic raw cacao nibs

10 drops raw cacao hydrosol

1/2 cup of raw dark agave nectar

1/2 tsp celtic sea salt

1.5 liter of bottled water

Raw Organic Strawberry Cacao Smoothie
Blend and serve:
10 oz. raw organic cashews
1/4 cup organic raw cacao nibs
2 - 10 oz. bags of organic frozen strawberries
1/2 cup raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water

Chocolate Fudge
Makes about 30-40 pieces
2 cups of cashews, soaked
1 cup of dates, soaked
1 cup of raisins, soaked
1 cup of chocolate powder (crushed cacao beans/nibs)
½ cup of water
½ cup of golden flax seeds, ground
½ cup of carob powder

Add all ingredients into the food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds and process again until you can't see the flax.

Scrape the mixture into a _ inch-deep tin (with greaseproof paper if you wish), and spread it evenly. Freeze for two hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.

Dark Chocolate Sauce
4 heaped tablespoons of cacao powder
3 tablespoons of agave nectar
1 teaspoon of coconut oil

Mix all the ingredients together to form a paste. If you need it runnier, add more agave. If you need it a touch creamier, add some more coconut oil.

Cake and Ice Cream
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Mint and Chocolate Chip Ice Cream

Serves 4

4 bananas, chopped small and frozen overnight

1 teaspoon coconut oil

1 cup of broken chocolate pieces

4 tablespoons agave nectar

1 cup of fresh mint

The day before you make this, finely chop the mint and add to the agave. Leave it to marinate overnight. Using a fine cloth, strain when you're ready to make the ice cream. You can use the discarded mint pulp in a dressing or sauce. Add the bananas and coconut oil to the food processor and process until the mixture becomes white. You may have to stop and rest your machine as it takes a few minutes. Scrape down the banana halfway, and work quickly so the bananas don't melt, otherwise they won't turn to white ice cream.

Once the ice cream is made, mix in the chocolate chips and the agave nectar. Serve scoops of this immediately or return to the freezer where it will keep for about a week.

Sticky Hazelnut Clusters
Makes about 16 balls
8 dates, soaked and stoned
1/2 cup of baby figs (dried)
2 cups of hazelnuts
2 tablespoons of agave nectar
1/2 cup of chocolate powder (crushed cacao beans/nibs)
Pinch of Celtic sea salt

Put the hazels into a food processor and process until broken, not powdery. Put them into a mixing bowl. Put all the remaining ingredients into the food processor and process until the mixture starts to form a ball. Take small sections of the mixture and roll into balls. You can eat them as they are, or put them into a dehydrator for about 4 hours to solidify.

Prince Pondicherry's Cherry Cake
Base:
1 level teaspoon dried orange zest
3 cups of baby figs (dried)
1 cup of almonds (soaked in water for 1 hour)
1 cup of almonds (dry)
¼ teaspoon of ginger powder
¼ teaspoon of grated nutmeg
1 cup of dried cherries
2 cups of fresh cherries
1/2 cup of poppy seeds

Jam:
2 cups of cherries, stoned
1 level teaspoon of chocolate powder (crushed cacao beans/nibs)
6 prunes (dried), stoned

Cream:
3 cups of cashews (dry)
Juice of 1-2 oranges
1 tablespoon of water
1 vanilla pod

To make the base:
Blend everything together in a food processor until it forms a ball. You might have to do this in two lots as it's quite big. Line a lose-bottomed cake tin with cling film and put half the mixture into the tin, then flatten it out. Turn this out onto a plate. Put the remaining mixture in the tin, and flatten it out, leaving it until you've completed the next step.

To make the jam:
Blend all the ingredients with a hand blender. Add more prunes if not solid enough.

To make the cream:
Cut the vanilla pod into tiny pieces. Blend all the ingredients together using a hand blender. You could start the mixture off in a food processor, and then use a blender once the cashews have broken down.

To complete the cake:
Spread half the jam onto the cake base. Spread half the cream onto the cake base. Turn out the other half of cake and place it on top of the cake. Spread the rest of the jam on the top of the cake. Spread the rest of the cream on top of the jam. Decorate with cherries and a deep red rose.

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