Recipes

This banana bread is perfect - moist and melt-in-the-mouth, low in sugar (only 2 tablespoons of added maple syrup), and makes for a delicious breakfast, snack, or even healthy dessert. It's also made with almond flour so is entirely paleo-friendly, gluten-free, and grain-free. You can make it with pastured eggs or go vegan and make a flax egg mixture (1 tbs of ground flax + 3-4 tbs of water = 1 flax "egg").

Get ready for your kitchen to be filled with the sweet aroma of freshly baked banana bread - is there anything better??

Serve with almond butter or coconut yogurt and some fresh berries from the farmer's market for a delightful, summer-friendly treat.

The Recipe

Paleo Almond Flour Banana Bread

Yields 1 loaf

Dry ingredients

2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp Himalayan salt

Wet ingredients

3 very ripe, spotty bananas
2 pasture-raised eggs or flax eggs (if using flax eggs you may need to add a splash of extra water as flax absorbs liquids, unlike eggs)
1/4 cup melted Dastony stone ground coconut butter
2 Tbs maple syrup

Steps

1. Preheat the oven to 350F and grease your bread loaf pan with a little coconut oil, or line with parchment paper.

2. Mix dry and wet ingredients separately, then combine in a large bowl.

3. Pour mixture into your prepped loaf pan and pop it in the oven for 50 minutes. The top should be starting to lightly brown and a toothpick should come out clean when stuck through the center.

Be sure to let it sit for at least an hour to cool before slicing. It will carry over cook and needs time to fully set or it will be too soft to slice.

This “yogurt” isn’t cultured like a typical yogurt at the store but has plenty of probiotics in it thanks to our Sunbiotics vanilla probiotic and prebiotic powder. If you’re looking for a delicious way to sneak in some extra love for your gut, this creamy and lemony plant-based yogurt is a great option that doesn't require any special kitchen equipment aside from a blender. Serve with fresh berries for a yummy breakfast or snack, or layer with granola + fruit for a parfait. 

Sunbiotics probiotic formulas are certified organic, food-based, and contain the top strains of beneficial flora to help support digestion and overall gut health. Unlike many probiotic formulas on the market, they are free of all additives and common allergens like wheat, soy, dairy, and corn. They are shelf-stable and activated in the GI tract once ingested - which means they're also travel friendly (no refrigeration required).

Try our probiotics for adults in powder form and chewable tablets, or if you’re looking for a great option for kiddos try our Just4Kids bountiful berry powder.  

The Recipe 

Raw Lemony Cashew Probiotic Yogurt

Makes roughly 3 cups

Ingredients

2 cups raw cashews, soaked

1/3 cup Dastony stone ground raw coconut butter

1 tsp vanilla extract

Juice from 1 large lemon

1 cup purified water

5 drops therapeutic-grade lemon essential oil** (or use the zest from your lemon as long as it's organic)

2 Tbs raw organic honey or maple syrup

1 tsp Sunbiotics vanilla probiotic powder

Big pinch Himalayan salt

Say you're going to a desert island and can only take one salad dressing. Balsamic? Herb vinegarette? It's a tough choice, but in the end, we hope you choose a tahini-based dressing! Why? Because they're so easy, pair well with so many options, and always seem to hit the spot. And this Orange Tahini Miso dressing recipe is exactly all of those things - especially if you like to dress your veggies with that perfect flavor harmony of salty-sweet, creamy, gingery, and citrusy. This dressing has it all! 

The Recipe 

The Recipe

Do you find yourself craving a dark chocolate fix on the daily? If so then being able to whip up your own drool-worthy chocolate confections at home can be a life saver. And it doesn't have to involve complicated steps or ingredients. In fact, you can make a batch of decadent raw chocolate hazelnut truffles with only 4 main ingredients. Yes, only 4!

These truffles can be made with any of your favorite Rawmio raw chocolate Essentials bars - orange, mint, 70% dark, 85% dark, or Keto. The steps involve finely chopping the chocolate bars, then gently melting the pieces together with Rawmio Chocolate Hazelnut Spread until liquid, stirring in some coconut milk and a dash of vanilla (and Himalayan salt if you like), then letting the mixture set for just a few minutes in the fridge to firm up. Once it begins to harden you can use a tablespoon, cookie scoop, or melon ball scoop to form your truffle mixture into balls.

This recipe makes 1 dozen truffles, so store any extras in the fridge or freezer so you always have a little somethin' to sink those teeth into when the late-night chocolate cravings hit.

The Recipe

Raw Chocolate Hazelnut Truffles

Makes roughly 1 dozen 

Ingredients

7 Rawmio Essentials bars, chopped finely
2 tbs Rawmio chocolate hazelnut spread - either Toasted Hazelnut or Chocolate Hazelnut
1/4 cup coconut cream
1/4 tsp vanilla extract 
a pinch of Himalayan salt (optional) 

1/4 cup raw cacao powder (for coating)

Directions

1) Start by chopping chocolate Essentials bars into very small pieces - the more finely chopped the chocolate the quicker it will melt.

2) Using a double boiler method, melt the chocolate pieces together with the Rawmio spread in a heat-safe bowl, being mindful not to overheat.

3) Stir in your coconut cream, vanilla, and optional salt, stirring gently until well combines.

4) Cover and let the mixture set in the fridge for 1 hour to harden.

5) Use a small cookie scoop, melon ball scoop, or a tablespoon to make tablespoon-sized balls. Roll the balls in between the palms of your hands until evenly formed (or close to it). Sprinkle some cacao powder on a plate and roll your finished truffles in it to coat them. You can also use hemp seeds, cacao nibs, or crushed hazelnuts for another alternative. 

Store in the fridge for several weeks or freezer for up to a month Enjoy! 

While Valentine's Day may look like snuggling up with your sweetie and some chocolate-covered strawberries, it might also look like carving out a little extra time for some intentional self-care - like cooking a nourishing meal for yourself made with love. Eating well is one of the most loving things we can do for ourselves - by giving our body the proper nutrition we are able to have the energy and health it requires to live our best life and keep working towards our dreams. We're all worthy of that!

This vibrant dressing will definitely make eating your greens a joy - it's creamy and lemony with a pop of garlic and cumin. The sweetness from the roasted beet helps balance out the slight bitterness of the sesame tahini, and it also gives the dressing a vibrant pink color which will really help dress up your salads and bowls, or your Instagram feed if you decide to take a pic. It's full of healthy fats and calcium from sesame seeds, and the beets add additional fiber and folate (vitamin B9), manganese, potassium, iron, and vitamin C. It's a fun and colorful variation of your classic tahini dressing we hope you love!

The Recipe

Lemony Roasted Beet Tahini Dressing

Ingredients

1 cup Dastony raw sesame tahini

1/2 cup chopped beet, roasted (about 2 small beets

1/2 cup + 1 tbs lemon juice

1 cup filtered water

2 tsp toasted sesame oil

2 cloves fresh garlic

1 tsp Himalayan pink salt

3/4 tsp cumin

Instructions

1. Preheat your oven to 425F. Prep your beets by scrubbing and peeling, then chop in wedges and roast with avocado oil for 30-40 minutes until tender when poked with a fork. 

This Raw Chocolate Avocado Mousse is not only a great option for a special V-Day treat, but it's also one of the easiest and tastiest dessert recipes imaginable perfect for just about any time - especially if you're a lover of all things dark chocolate. This creamy and rich chocolate mousse leaves nothing for want. Yes, it's made with superfood-status ingredients like fresh avocado and our 70% dark raw chocolate bars, but it still manages to excel in the decadence department with its creamy, rich texture and impressive flavor that truly is like a traditional chocolate mousse - only without the refined sugar, whipping cream and eggs.

We know what you're probably saying - "Stop right there. You said avocado?" Yep, you heard right!

Before you start visualizing a bowl of chocolate-flavored guacamole, hear us out.

Avocados may be delicious in savory recipes - but their richness, creaminess, and naturally buttery texture are all qualities that are completely dessert friendly-too. Avocados are what make this chocolate mousse smooth, thick, pudding-y, and completely decadent. And thanks to this versatile green fruit (yep, avos are a fruit!) this recipe is also loaded with healthy fats, fiber, and plenty of vitamins as well.

And the health benefits don't end there. Since this mousse is made with raw cacao and raw chocolate, it's also packed full of antioxidant flavonols and magnesium as well, two nutrients that support a healthy cardiovascular system, so you can nourish your physical heart while you express your love.

The Recipe

Raw Chocolate Avocado Mousse

Serves 4

3 medium avocados - make sure they’re soft but not overripe
2/3 cup raw cacao powder
1/2 cup maple syrup
1/2 cup coconut cream
3 70% dark raw chocolate Essentials bars, melted *Leave a few sections out to chop and sprinkle on top
1/2 tsp vanilla extract
2 large pinches Himalayan salt

Instructions 

1. Using a double boiler method, gently melt the 70% raw chocolate by breaking apart the bars and placing it in a heat-safe bowl over hot water. Be sure to leave out a few sections to chop and sprinkle on top for garnish.

2. Place all ingredients in a food processor or blender, and blend until smooth and mousse-like. If using a blender place your liquid ingredients in the blender first to help the blades catch. Add a splash more coconut cream if needed. 

Not sure what to do with all that leftover rice from last night's stirfry? We've got the perfect solution: make a delicious vegan coconut rice pudding! It's soft, creamy, and custardlike - without using dairy or eggs. And the best part ... it can be eaten for dessert or breakfast. In fact, it's a great sub for oatmeal if you find yourself bored with your usual hot cereal recipe. It's loaded with the flavors of coconut, cinnamon, and vanilla and is such a cozy, comforting-yet-healthy treat for chilly winter days.

You can also easily customize this recipe - use your favorite spices and plant milk of choice. The stone-ground coconut butter melts into the rice and almond milk while it's cooking, giving it that ultra-creamy texture and deliciously sweet coconut flavor - no coconut milk needed. Top with your choice of fruits or drizzle with nut butter or chocolate sauce (if desired). Don't be afraid to put your own spin on it!

The Recipe

Stovetop Vegan Coconut Rice Pudding

Serves 3

Ingredients

12 oz unsweetened almond milk
1.5 cups cooked white jasmine rice*
2 heaped Tbs Dastony stone ground coconut butter
2.5 Tbs maple syrup
1/2 tsp vanilla extract
Dash or two of cinnamon

Optional: Dash of cardamom and/or nutmeg

*We recommend white jasmine rice over other types of white rice because it has a very delicate, floral taste which lends well to sweet recipes like this one.

Instructions

1. Place almond milk, cooked rice, cinnamon, vanilla extract, and maple syrup in a small pot and bring to a low boil. 

2. Reduce heat and let simmer on medium-low heat for about 7 minutes, stirring continuously so the rice doesn't stick to the bottom and burn.

One thing is for certain, you don't have to be following a strict keto diet to enjoy this delicious, antioxidant-packed hot chocolate recipe. Yes, it may contain less than 1 gram of sugar per serving (say what?!) all the while not compromising on sweetness, creaminess, and sheer decadence - but anyone can enjoy this recipe, including those who simply want to find creative ways to cut down on sugar without giving up their favorite treats.

This hot chocolate recipe is made with a combo of unsweetened almond milk and coconut cream to give it that perfect creamy texture without the use of dairy, raw cacao powder instead of processed cocoa powder for a more nutrient-rich option, monk fruit sugar to sweeten (a zero sugar, plant-based sugar alternative), and Rawmio's new keto-friendly raw chocolate hearts to give it even more dark chocolate flavor and added richness. You will not regret curling up next to the fire with a mug (or two!) of this yummy hot chocolate on a chilly winter's day. 

The Recipe

The Ultimate Keto Hot Chocolate

Serves 1

Ingredients

12 oz unsweetened almond milk

1/4 full-fat coconut milk (coconut cream)

6 Rawmio Keto Raw Chocolate Hearts

2 Tbs raw cacao powder

4 tsp monk fruit sugar (or erythritol or both)

1/4 tsp vanilla extract

Dash Himalayan salt

Steps

Looking for a healthy and simple side dish to add a little extra nutrition and pizazz to your Thanksgiving menu? These Savory Tahini Mashed Sweet Potatoes are a perfect option.

While it's certainly common to see sweet potatoes on the Thanksgiving table, they're most often served in sweet recipes like casseroles with caramelized marshmallows on top. This recipe taps into a more savory side of sweet potatoes, balancing out their inherent sweetness with creamy raw sesame tahini, coconut oil, Himalayan salt, and a touch of garlic and fresh parsley. It's a very simple recipe with only 6 main ingredients (+ salt and pepper) and it's also vegan and paleo-friendly! Sweet potatoes are naturally packed full of valuable nutrition - they're one of the best sources of beta carotene and potassium in the plant kingdom, not to mention they're loaded with gut-healthy fiber and slow-burning carbs. We think it's safe to say we could all benefit from a few more healthy dishes this time of year. Plus, if your taste buds are not yet familiar with the divine combination that is sweet potatoes + tahini you're in for a real treat. 

The Recipe