Raw Chakra Chocolate ❤️ homemade recipe by Rose 😊 cacao is so amazing! I nearly cannot get enough. Such a powerful food source. It's easy to make, you might be surprised. 
WHAT YOU NEED:
1 cup raw cacao powder
1 cup raw cacao butter (shaved) 
1 Tbsp coconut oil
3 Tbsp honey
HOW TO MAKE:
First shave down the cacao butter into thin pieces and put in small pan on low heat to gently melt into liquid. Be careful not to overheat above 114F (if you do, it's no longer raw). Then, mix cacao powder, melted cacao butter, coconut oil + honey in bowl using wire whisk to mix until creamy. Then pour into any mould you would like. They make lots of fun molds for chocolates - one of my faves are the hearts and PYRAMIDS 🙏 I go for the BPA-free ones if possible. You can add any toppings you would like, or none at all. These chocolates are delicious all on their own! I've added goji berries and shredded coconut to this batch after poring in mould. Place in freezer or refrigerator and it sets in a couple of minutes! Easy breezy ✌️ eat well and give your body beautiful things 😘 Namaste

Tired of buying almond milk at the store? Me too....I've been wanting to make my own nut milk at home for years and finally did it! It's much more simple that I expected. You won't believe it either. You can do this with any type of nut essentially. Here, I have chosen almonds. Nut milks in the store often are processed and contain some additives that we simply can just do without, such as carrageenan, which has been said to be a carcinogen. Carrageenan is a "binder". This almond milk is just almonds - no fillers, no binders and no artificial stuff - and you will absolutely love it: 

WHAT YOU WILL NEED:
1 cup organic raw almonds
4 cups water
1 nut milk bag or cheese cloth

Optional (if you want a sweeter nut milk): 
1 Tablespoon of organic vanilla extract
pinch of sea salt
2-3 medjool dates

HOW TO MAKE:
place raw almonds in bowl of water for 8-12 hours (overnight). After soaking, drain off water. Pour almonds and 4 cups water into blender or Vitamix and blend until all almonds are liquefied. Then, pour through milk bag or cheese cloth to separate the nut pulp from the liquid. Wa-lah! And you have almond milk :) Keep refrigerated for up to three days. Enjoy! 

NOTE: if you would like a thicker, creamer-like nut milk, simply lower the ratio to 1 cup nuts and 2 cups water. The leftover pulp can be used for a variety of recipes. Keep your eyes peeled for upcoming recipes for this.