I’m doing a giveaway today (U.S. Residents only) for this creatively treat-tastic book:

 Practically Raw Desserts

Amber is the too-hot-to-trot mastermind behind www.ChefAmberShea.com and now she has created a cookbook of some of the simplest yet most flavorfully nutritious desserts in their raw (with the option to bake) form.

What I love about this book:

  • Every recipe is free of wheat, dairy, eggs, soy and refined grains and sugars.
  • You don’t need a dehydrator (or any other fancy hard-to-find equipment) to make these recipes.
  • There is the list of Substitutions & Variations that Amber gives on every page to accommodate each person’s preferences.
  • Practically every ingredient is easy to find at your local grocery store (and if they aren’t easy to find, Amber provides easy-to-access/make substitutions).
  • This book is full of cookies, bars, candy, cupcakes, and pies–all in their raw form so not only are they tasty, they are good for you!
  • Easy to follow instructions that anyone can abide by.


Marzipan Buckeye Bars

I decided to make these Marzipan Buckeye Bars because I love anything almond flavored and chocolate. These tasty treats did not disappoint! One of my favorite recipes Amber has in the front of the book is a Date Syrup that I used in place of the coconut nectar (this sweetener is going to be the new staple in my household). You will have to buy the book to get that recipe…

Marzipan Buckeye Bars
Yields 18
Recipe reprinted from Practically Raw Desserts with permission from Amber Shea Crawley
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Prep Time
20 min
Total Time
2 hr
Prep Time
20 min
Total Time
2 hr
Marzipan Layer
  1. 1 c. almond butter
  2. 1/4 c. coconut nectar
  3. 1/4-1/2 tsp almond extract
  4. Big pinch sea salt
  5. 1/4 c. coconut flour
For Chocolate Glaze
  1. 1/2 c. melted coconut oil
  2. 1/4 c. cacao powder
  3. 1/4 c. maple syrup
  4. 1/2 tsp vanilla extract
  5. Big pinch sea salt
Marzipan Layer
  1. Combine the almond butter, coconut nectar, almond extract, and salt in a food processor, and pulse until smooth and combined.
  2. Add coconut flour and pulse until the mix comes together and starts to ball up.
  3. Transfer dough to a 6-8" square baking pan (lined with wax paper, if desired) and use a spatula or your fingers to press it down evenly.
  4. Place pan in the freezer while you make the chocolate topping.
Chocolate Glaze
  1. Combine oil, cacao powder, maple syrup, vanilla, and salt in a blender. Blend on low speed until smooth, stopping to scrape down the sides if necessary.
  2. Alternatively, thoroughly whisk all ingredients together in a medium bowl.
  3. Remove pan from the freezer and immediately pour the glaze over the marzipan, tilting the pan to spread it around evenly.
  4. Freeze for at least 2 hours before slicing and serving.
  5. Store the bars in an airtight container in the freezer for up to 3 weeks. Serve frozen.
Fork and Beans http://www.forkandbeans.com/
If you would like to enter to win simply leave a comment below. The giveaway will close at 11:59pm PST on Friday, September 27th and the lucky winner will be announced on Saturday. Please note that this is only for U.S. residents.