Raw & Sweet Pili-Nut-Treats

web-pili-nutbutter-covered-strawberriesCHOCOLATE COVERED STRAWBERRIES

1 jar of DIVINE ORGANICS Pili Nut Butter (room temperature or warmer)
fresh ripe Strawberries

Pili nut butter is very satisfying, silky smooth at room temperature, just dip in the berries!




web-pili-nut-clustersPILI NUT CANDY

1 jar of DIVINE ORGANICS Pili Nut Butter (room temperature or warmer)
1 bag of DIVINE ORGANICS Pili Nuts

In a bowl mix the Pili Nut Butter with the Pili Nuts. Spoon small heaps on a baking tray and chill.




web-pili-chocolate-fudge-on-ice-creamPILI NUT FUDGE ON ICE-CREAM

1 jar of DIVINE ORGANICS Pili Nut Butter (room temperature or warmer)
ice cream of your choice





These recipes were posted by Pam Raikos, all credit for the super easy ideas goes to her! http://www.examiner.com/review/when-you-re-craving-chocolate



pili nuts, chia seeds, raw food crackers
Preparation Time: 5 minutes
Dehydrator: 104F/ total time – approx 16 hours

1 cup chia seeds
3 cups water
3/4 cup pili nuts, chopped
1/2 cup dried cranberries (or gojiberries) chopped
1/4 cup cacao nibs
1/4 tsp pink Himalayan sea salt
1 Tbsp Coconut Blossom Nectar
pinch of Cinammon

Combine chia seeds and water in a big bowl and stir. Let set till slightly gelatinous. Stir again. Add remaining ingredients and mix well.
Spread evenly over lined dehydrator tray(s). Dehydrate on 104F degrees for about 1-2 hours.
Score the mixture for cracker shapes. Dehydrate another 3-4 hours.
To flip over: Place a dehydrator tray with mesh screen over top and flip. Remove liner and tray, and place tray with flipped chia mixture back in dehydrator.
Dry for another 4-8 hours or more until crackers are desired texture. Cool, break apart and eat. Store them in an air tight container. These crackers won’t last very long at all!

This recipe was created by https://rawrifficfood.wordpress.com/ and we give you all credit for it. These crackers are very tasty!


How to prepare Irish Moss Paste

fresh irish moss paste in a glass jar
To make Irish Moss Paste:

1. Soak 1/2 cup of dry moss in lukewarm water for a few minutes, then rinse to clean from salt and sand. Work with your hands through the moss and clean from dirt, pebbles, blue rope pieces (leftover from harvest) and soak again in fresh water, make sure you have plenty of water to cover and choose a bigger bowl, because the moss will expand.

If you are short on time, use warm or lukewarm water to soften the moss faster.If you have time, you can also put it into the refrigerator over night and continue next day.

2. At the next rinse check again on dirt or any brown parts, rinse very well. Soak again.

3. When the moss has become white, soft yellow color, multiplied its volume and got soft, it is ready to process it to paste. Blend 1 1/2 cups well hydrated (soaked) moss with 3/4 cup water in a high speed blender.

dry irish moss  = irish moss soaked+irish moss soaked+irish moss soaked
4. 1 cup dry moss will yield 3 cups soaked moss. You might have plenty. Store the Irish Moss paste in a clean glass container (Mason jar, etc) in the refrigerator.

Irish moss paste will last in the refrigerator for a at least 14 days, most of the time 3 weeks. If you have to much moss prepared you may also use the ice cube tray and fill it with Irish Moss Paste and freeze, you have perfect portions you can work with.

Watch Raw Food Chef Diana Stobo prepare Irish Moss here.

5 great ways to use Irish Moss Paste

After you have prepared Irish Moss Paste, it is ready to go into your food creation:

1. Irish Moss Paste gives a creamy, light texture to raw food desserts:
You may imitate fluffy cheese cake fillings or without use of eggs, heavy cream, or yogurt. Raw Food cakes lighten up, because you cut back on cashew cream, coconut oil or any other oily rich ingredient.
For the recipe: In your high speed blender add all ingredients and add the Irish Moss Paste at the very end. If your dish calls for cacao butter, which has to be warmed up, add the Irish Moss before the Cacao Butter.

2. Irish Moss Paste can be used to firm up raw desserts:
Firming up a raw dessert can be achieved by adding coconut oil, cacao butter or nut-cream and stored in the refrigerator or freezer; however, if you want to stay on the calorie-low side, add Irish Moss Paste. The gelatin property in the Moss firms up faster and keeps the cream in shape, even when you remove it from the fridge.
For the recipe: It will take about an hour to firm up your dish, better you keep it for a few hours in the fridge (mocked whipped cream made from cashews: 4 hours in the fridge)

3. Irish Moss Paste replaces some of the fat in dressings and sauces:
Irish Moss Paste’s emollient qualities keep the salad dressings light and creamy, cream cheese clean and light, Ice cream, and the paste can also be added to veggienaise, mayonnaise, salsas, and even hummus. Therefore Irish Moss is a wonderful low calorie weight maintenance tool.
For the recipe: replace the equal amount of oil, coconut butter, or dairy with Irish Moss Paste.

4. Makes smoothies extra thick and creamy
Who does not like a yummy creamy smoothie or nut milk?
For the recipe: Add 1/2 to 1 TBSP of Irish Moss Paste per 1 cup of liquid to your nut milk or smoothie. If you prepare a chocolate based smoothie you might need to adjust the sweetener.

5. Irish Moss Paste is a simple beautifying gel:

  • Add to your shampoo to make it extra smooth and creamy
  • Add to your shower gel to add an extra lathering and skin friendly property
  • Facial Mask: relax with a layer of 2-3 TBSP of pure Irish Moss Paste on the cleaned face, the minerals and moisture will rejuvenate the skin and give it the healthy glow. 20 minutes is good time to find peace.
  • Hair replenish: into the damp hair massage 3-4 TBSP of pure Irish Moss Paste and wrap with a towel. Rinse after 10 min or keep longer, the hair will re-mineralize and the moss helps to detoxify the scalp.
  • Apply on skin rash, dry or damaged skin, aching feet, dry skin: always apply on clean skin if possible and rinse with cool or lukewarm water.

Apricot Elixirs

Luscious sweet ripe Apricots and Hazelnut milk are the base of the 3 elixirs. Fresh apricots are true longevity superfoods, loaded with Vitamin A, C, Magnesium, Copper, Iron and antioxidants. Pure sun-energy, highly nutritious and natural sweet – combined with superfoods which work in synergy to enhance their powers and benefits: foods become elixirs.

  • 8 oz Hazelnut milk (made from soaked raw DIVINE ORGANICS Turkish Hazelnuts, or substitute with Almond Milk if not available)
  • 2-3 ripe soft fresh apricots
  • 1 TBSP DIVINE ORGANICS raw Maca Powder
  • small piece (1/2 inch) of raw fresh Tumeric root
  • 1 TBSP Sweetener of your choice (DIVINE ORGANICS Agave Nectar, Coconut Sugar, optional)
  • pinch of Himalayan Salt (optional)
  • pinch of DIVINE ORGANICS Tahitian Vanilla (optional)

Prepare Hazelnut Milk (soak raw Hazelnuts for 4-6 hours and blend with filtered water, 1 part of nuts to 4 parts of water). Add all ingredients in a Vitamix and blend creamy.

TurmericRootDivine Organics Gojiberriesweb-goji-elixir

  • prepare the base recipe as discribed above and add 2-3 TBSP of soaked DIVINE ORGANICS organic Gojiberries

(if you don’t have time for soaking, it is better you grind first the dry Gojiberries in your Vitamix and add 2 TBSP of the fine sticky Goji-powder to the smoothie). This smoothie is rich, nutritious and very creamy. Delicious when served on ice.

Pile of baby spinachApricot11spinach-elixir

  • prepare the recipe as above, add Gojiberries, blend creamy and add 1 handful of organic fresh spinach leaves, blend.

Hazelnuts, Maca, Goji, Tumeric and Spinach are highly beneficial and empower each other synergisticly.apricot elixirs


gottfried kumpf fruehling
Gottfried Kumpf

What the heck is that?




1 cup of fresh blueberries, washed
1 Banana, cut in tiny pieces
1 TSP DIVINE ORGANICS Blue-Green Spirulina Powder
1 TSP Water

Cut the Banana into small pieces, add water, add the Spirulina Powder and stir well, add the blueberries, stir again, add the Tocos Plus, stir and serve. This bowl is a wonderful breakfast or a full meal and it can be, hands down, described as a natural powerhouse made from real true foods.


3 Essential Benefits of Blueberries

  • Sweet, juicy blueberries are rich in pro-anthocyanin,  which is the antioxidant of the blue pigment in the skin. 100 g fresh berries provide only 57 calories, however, they  are amongst the highest anti-oxidant value fruits. Altogether, the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free radicals from the body. ORAC of 100 g fresh blueberry is 5562 TE. 
  • Further, research studies suggest that chlorogenic acid in blueberries may help lower blood sugar levels and may control blood-glucose levels in type-II diabetes mellitus condition.
  • High in Manganese, Copper and Iron which is necessary in the process of formation and production for red blood cells.

Divine Organics Inka Spirulina
3 Essential Benefits of Spirulina

  • Highly alkalizing and energizing superfood
  • complete nutritional plant protein
  • Detoxifying and cell rejuvenating

3 (Plus) Benefits of Tocos Plus

  • The delicious and natural sweet powder contains a full-spectrum of E vitamins.
  • Over 100 additional antioxidants create a powerhouse of fully bioavailable nutrients.
  • Tocos Plus are one of the top named nutrient dense superfoods which also contain naturally occurring Vitamin A (Beta Carotene), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic Acid), Vitamin B6 (Pyridoxine), Vitamin C (Ascorbic Acid), Vitamin D, Vitamin E, Folic Acid, Biotin, Choline, and Inositol, Calcium, Potassium, Magnesium, Phosphorus, Iron, Zinc, Manganese, Copper, Iodine and other trace minerals.

And Banana :) :) :)


Raw Gluten-free Honey Almond Bread

gluten free almond breadIngredients:

2 cups of DIVINE ORGANICS raw Almond Flour
2 cups organic buckwheat flour
½ cup DIVINE ORGANICS Chia Seeds, ground into a meal (measure first then grind)
½ cup DIVINE ORGANICS Irish Moss gel (recipe below)
1 teaspoon DIVINE ORGANICS Himalayan salt
2 tablespoons honey
1 ½ tablespoon lemon juice
½ cup water


  • Place all dry ingredients in a medium bowl.
  • Add water, Irish moss paste, honey, and lemon and mix together using wooden spoon. Hand fold the batter, making sure everything is well combined.
  • Remove the dough onto the paraflex sheet that comes with your dehydrator.  If you do not have a dehydrator, put in oven on warm of the lowest setting.
  • Shape the dough into the size of loaf that you want.
  • Brush honey on top of the bread.
  • Mark lines diagonally with a knife.
  • Dehydrate at 145 degrees for 2 hours, then lower to 115 degrees and dehydrate for 12 hours.  If you are using an oven, set it to the lowest setting leave the door ajar for 8 to12 hours.

Remove from dehydrator or oven, cool, slice and store covered in refrigerator for up to a month.

watch it on youtube:  https://www.youtube.com/watch?v=b3wr1QHxJ9k


irish moss soaked


½ Cup Divine Organics Irish Moss
¾ Cups Water


  • Soak 1/2 cup Divine Organics Irish Moss in bowl full of water and rinse very well, then let sit..
  • Pick out any brown parts and rinse very well for another time time before blending The Irish Moss has absorbed a lot of water, and it is easier to clean off sand or other  seaweed which might be entangled.
  • Blend 1 1/2 cups hydrated (soaked) moss with 3/4 cup water in a high speed blender.
  • Place in glass bowl in refrigerator for storage.
  • 3/4 cup dry moss will yield 3 cups soaked moss.

Irish moss paste will last in the refrigerator for a at least 10 days.

watch it on youtube: https://www.youtube.com/watch?v=Djom9-EqqEE

go to our special offer

visit our blog to read more on a gluten free diet and the ingredients which are mentioned

3 Heart-Healthy Nut Milks

Pili Nut Power-milk:
Fully equipped with all 8 essential amino acids, 302 mg Magnesium (highest of all nuts), 100 percent of the daily recommended amount of copper and manganese.

pili nut milk and pili nuts

1 cup of DIVINE ORGANICS raw Polynesian Pili Nuts
3-4 cups water
2 quart Nut Milk Bag
(a hint of Himalayan Salt, a squeeze of Sweetener optional)

Place all ingredients (with 3 cups of water) into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released. Add another cup of water if you wish.
Pour into a sealed container like a mason jar, refrigerate and or drink immediately.

(Salt will enhance the flavor. Also, dairy milk contains naturally milk sugar; when you work with nut-milks, you might want to add a squeeze of agave nectar, maple syrup or coconut sugar).


Skinny Nut Milk – Creamy Cashews
“Low fat by nature” and natural anti-depressant, (contains Tryptophan)
cashew nut milk with a bowl of raw cashews
1 cup of DIVINE ORGANICS raw Creamy Cashews
3-4 cups water
(a hint of ROYAL HIMALAYAN Salt, a squeeze of Sweetener optional)

Cover raw cashews with water and allow to soak for at least one hour. Drain and rinse.
Place soaked cashews and 3 cups of water into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released. Add more water if you wish. (if you have a Vitamix you will not need to strain :-)
Pour into a sealed container like a mason jar, refrigerate and or drink immediately.


Queen of Nuts -Supreme Almond Milk
(21g of protein and essential source of Vitamin E)
almond milk with a bowl of raw almonds
1 cup of DIVINE ORGANICS Californian Almonds
3 cups water
a hint of ROYAL HIMALAYAN Pink Salt
a teaspoon of DIVINE ORGANICS Coconut Sap

Cover Almonds with water and allow to soak overnight. Drain and rinse.
Place soaked Almonds and 3 cups of water into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released.
Pour into a sealed container like a mason jar and refrigerate overnight.

Just before serving add the salt and the sweetener. Shake well. The result is the most delicious creamy nutmilk without any thickeners.

Special offer for preparing nutmilks, please click here

Low glycemic raw Mulberry Shortbread Cookies

raw and low glycemic Mulberry Shortbread Cookies served on a plate


16oz cups DIVINE ORGANICS raw cashews
7oz cup DIVINE ORGANICS White Mulberries
½ teaspoon ROYAL HIMALAYAN Crystal salt
2 tablespoon DIVINE ORGANICS Lucuma powder
1 teaspoon DIVINE ORGANICS Raw ground Vanilla
2 tablespoons DIVINE ORGANICS Coconut Crystals
¼ cup DIVINE ORGANICS Raw Virgin Coconut oil melted

Place raw cashews in food processor fitted with s-blade and process until a fine meal.  Vincent van Gogh, Mulberry treeAdd mulberries and continue to process to a fine meal.  Add remaining dry ingredients and pulse to mix and then slowly drizzle melted coconut oil into meal until dough forms and sticks together.

Place dough into 9” springform pan and press evenly and gently down to mold.  Remove from springform pan and cut into triangles.

Place in refrigerator to cool and to harden the coconut oil then serve and enjoy!

Watch the video/click here

(picture: Vincent van Gogh – Mulberry tree)

Mexican Chocolate Tart

This divinely raw tart is uncooked created gluten-free and without dairy, eggs or wheat and is made solely with most of DIVINE ORGANICS SUPERFOODS. The crust is rich, flakey and delicate and the mousse made of Pili Nuts, Coconut oil and Maple Syrup, create a magical taste of a rich dark chocolate middle where no chocolate has actually been used. With just a hint of Cinnamon, this makes a south of the border treat that everyone will love and is quite easy to make . Thank you Diana Stobo for sharing your creativity!

a slice of Mexican Raw Chocolate Tart

Cacao Graham Cracker Crust

1 1/4 cups raw walnuts
1 cup DIVINE ORGANICS Coconut Crystals
¾ cup DIVINE ORGANICS Raw Cacao Nibs
1 cup raisins/cranberries
1/8 teaspoon ROYAL HIMALAYAN Pink Crystal Salt

Place all ingredients in processor fitted with an s-blade and process until all is finely ground and begins to stick together. Do not over-process. Transfer crust mixture into a 9” round or rectangular tart pan. Spread evenly and press down with hands to compact and bring the crust up the sides.



2 cups DIVINE ORGANICS Polynesian Pili Nuts
½ cup DIVINE ORGANICS Virgin Organic Coconut Oil
½ cup Maple syrup
1 teaspoon Cinnamon

Place all ingredients into a high-speed blender and blend on high until creamy and smooth.  You may need to use a plunger to get best consistency. Once the consistency is smooth, spread filling evenly over crust and for best results, place in refrigerator for 20 minutes to set.

If you want to read more about Pili Nuts please visit our blog and click HERE.

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Parisian Hot Chocolate

Raw hot chocolateThe perfect Holiday Hot Chocolate for cuddling, cold winter nights, and special occasions. A twist on tradition: rich, creamy, nutrient-dense. Sip by sip, pure goodness and decadence.

(4 demitasse servings), vegan


  • 2 cups Almond milk (soak DIVINE ORGANICS Raw Almonds overnight and blend 1 cup of soaked almonds with 3 cups lukewarm water. Strain the milk. Take out 2 cups)
  • 3.5 OZ DIVINE ORGANICS Raw Organic Cacao Paste
  • ½ cup lukewarm water
  • 3 TBSP DIVINE ORGANICS Organic Thai Coconut Sugar
  • ¼ TSP DIVINE ORGANICS Raw Organic Ground Vanilla
  • hint of ROYAL HIMALAYAN Pink Crystal Salt
  • Cinnamon sticks and Star Anise for beauty and fragrance.

Melt the cacao paste in a traditional Bain-Marie with 1/2 cup of water. Stir frequently and blend the coconut sugar into the dissolving paste. Whisk until all ingredients are dissolved and thoroughly blended.

Continue using your whisker to add 1 cup of lukewarm almond milk to the cacao paste, do it very slowly and allow the ingredients to blend and warm up together. Add the coconut sugar, vanilla and Himalayan Salt and continue whisking, adding slowly one more cup of almond milk. Whisk while the liquid heats up. You will be rewarded with a creamy deeply flavorful hot chocolate.

Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.

Vitamix user: First flush the glass with hot water to warm up the blender. Melt the cacao paste as instructed with the coconut sugar, pour it into the Vitamix. Add the vanilla and the Himalayan Salt. Blend in little by little one cup of the almond milk. Let it sit for about 10 min.

Blend on high speed for a second time, adding slowly one more cup of almond milk, and “heat” up the chocolate for three or four minutes using your Vitamix. The result is a warm, creamy and deeply flavorful hot chocolate.

Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.