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I love that you are asking for this recipe; you won’t be disappointed! Some of you have already tasted it and know first hand how exquisite it is! The moment it touches your lips and hits your taste buds…all your troubles melt away for a moment. The flavors are so amazingly deliciously delicate (yes, that is all one run on words – get over it!), yet powerful, you just begin to moan…


Just remember…ME-gan food is exquisite! And it’s all GLUTEN FREE VEGAN! That’s the beauty of The ME-gan Lifestyle! I found this recipe a long time ago and doctored it up to fit my tastes & preferences; in other words, I made it my own. So, wait no longer, indulge yourself into this sinfully, yet heavenly, delectable recipe:

Mary’s Raw Ecstasy


Note: This recipe demands a preface, so here goes…

If you will need to purchase most of the ingredients, it may add up to a pretty penny, but you will be able to make several batches. I also want to give you a heads up that this takes a while to make; approximately 1.5 hours start to finish. A little tip for you; I measure out the ingredients before I get started and make 3 areas on my counter top, since there are 3 layers to this orgasmic treat.  Ok, I said the ‘O’ word… again, get over it, or better yet…enjoy it! 🙂 If I have a favorite brand name on a product, I will suggest it. Lastly, give the recipe a good read over before you start shopping or making it.

First area on your counter of ingredients will be for the bottom layer:

  • 1/4 cup organic coconut oil
  • 4 oz. Baker’s Semi-Sweet Baking Chocolate Squares
  • 1/4 cup raw honey (organic if possible) *Note: for vegans who choose not to eat honey, replace with date syrup or brown rice syrup.
  • 1 tsp. pure vanilla extract
  • 1.5 cups almond flour
  • 1.5 cups unsweetened finely shredded coconut

Second area on your counter of ingredients will be for the middle layer:

  • 1 cup MaraNatha All Natural No Stir Almond Butter, Crunchy- Ready to Stir (this is my preference. You can use your choice of raw almond butter)
  • 1 Tbsp. organic coconut oil
  • 1/4 cup unsweetened Blue Diamond Almond Breeze Almond Coconut blend
  • 1 tsp. pure vanilla extract

Third area on your counter of ingredients will be for the topping:

  • 4 oz. Baker’s Semi-Sweet Baking Chocolate Squares 


Line an 8×8 (or a 9×2 round pan – which is what I had to use because I don’t have a square pan) with parchment paper. I lay a long piece each way so that no piece of the pan is uncovered.

Let’s start with the bottom layer:

In a heatproof bowl, over a saucepan of simmering water, melt the coconut oil, and then gradually add in 4 oz. of semi-sweet chocolate. Whisk it until they are well mixed. Add in the honey and vanilla. Stir in the ground almond flour and coconut. Once it is well mixed, pour mixture into prepared pan and press it evenly into the bottom. Cover with plastic and put into refrigerator for about 20 minutes. While that is cooling, we will go on to the middle layer…

Place all middle layer ingredients into a medium sized bowl and mix until smooth with an electric hand mixer. You can add more milk if mixture is ‘too’ thick to spread. Pour this over the bottom layer (after bottom layer has cooled for at least 20 minutes), and cover again with plastic wrap, place into refrigerator for another 30 to 45 minutes. Now we move on to the last, but not least, top layer…

Time this part so that the last step is just about done cooling in the refrigerator for it’s 30 – 45 minute period. Then, in a heatproof bowl, over a saucepan of simmering water (yes, just like we previously did with the bottom layer), melt 4 oz. of semi-sweet chocolate. Once this is melted, pour over the filling that’s been cooling. Once you have spread it on top, put this back into the refrigerator to cool for about 10 minutes (don’t wait too long or it will be hard to cut), and then cut into as many squares as you’d like. Once your squares are cut, place back into the fridge, and allow the mixture to harden.

I keep them in the fridge wrapped in plastic wrap, all the time anyway, I like them cold and firm. Once they are out at room temp, they begin to soften. It’s your preference!

I usually make these at night, and when I wake up in the morning they are perfect.  A great snack for lunch, or anytime of the day or night! Enjoy with a glass of almond milk or a glass of red vino!


Chocolate lover’s raw, ecstasy love to you!

Mary  image002