After seeing Sophia’s post about Organic Nectar’s raw vegan cacao, I had to try some. 🙂 I ordered their sample pack and got it within a few days.
In general, this is good quality chocolate. I loved all of the flavors and would definitely buy some again. 😉 In fact, I decided to buy this cacao because of some of Sophia’s complaints. If I am not mistaken, she said the darks were too rich and bitter, which heightened my interest in these decadent bars.
The “milk” chocolate variety is made with coconut milk so it’s super creamy and had a lush, rich taste. I found it too sweet on its own, but delicious paired with the bitter 85% or eaten alongside a banana/cereal combo.
The 70% tasted carob-y to me, which, though odd, was no problem since I love carob. 😉 It was a but sweeter than the 85%, making it the ideal bar to eat all by itself. The 54% I again found a bit too sweet, but my friend loved it.
The raspberry flavor didn’t taste artificial at all, which is a major plus point for me. It was sweet and slightly sour. Though I really liked it, I have to be in a mood for fruity chocolate to really enjoy it.
The “golden” white chocolate really took me by surprise. It’s a rich, sunny, golden color, and is made super creamy with coconut milk. It had a slightly gritty texture, and was super sweet (a little goes a long way), but as far as white chocolate is concerned, I loved this bar.
Onto the recipe I promised. 🙂
Monsoon Slaw Dressing
My mom sent me various copies of Kristen’s Raw “cook”-books, and I was especially excited to try the many salad dressing suggestions. It’s amazing what subtleties of flavor can be coaxed out of a salad with different dressings.
I wanted something creamy and nutty, and I wanted it to keep. This is a combination of the Monsoon Mayonaise recipe from Kristen’s Raw, and Averie’s Homemade Vegan Slaw dressing. It’s rich, creamy and tangy. A wonderful go-to dressing give even the plainest veggies a kick.
¾ cup brazil nuts
¼ cup cashew
¾ cup Apple cider vinegar
½ tspn. Mustard powder
1 TB olive oil
1 large spoonful of coconut butter
2+ TB water
Soak nuts for about an hour.
Blend all ingredients
Super easy, isn’t it? 😉
Add more or less water/ apple cider vinegar to change thickness/ consistency. Store in a glass jar in the fridge. It should last over a week…if it’s not devoured by then. 😉
This will be a creamy, sweet, tart dressing. Perfect over raw broc, carrots, lettuce, slaw…everything! 😀
I enjoyed the kale salad (above) with my Monsoon dressing and a side of mushroom rice from Whole Foods.
What are your favorite salad dressings? Or do you like ’em au natural?
I’m going home (to the Philippines!) on Thursday, and I should still have internet access, so do not despair, my loves! 🙂 You guys can look forward to vibrant tropical pictures. Have a great week, everyone!