Anna Speaks

Raw Superfood Mint Chip Shake

Spring has officially sprung! Nature is sprouting back to life around us and green is slowly tiptoeing back into view. Speaking of green(s), this smoothie is clearly full of them. But you'd never suspect it because it tastes like a creamy and refreshing mint chip shake. 

Made without dairy, food dye, or anything artificial, you can think of this as a next-level, superfood-loaded version of the popular fast food shamrock shake. 

So instead of ...

  • High fructose corn syrup
  • “Natural” flavors
  • Dairy
  • More sugar
  • Synthetic dyes
  • Preservatives
  • and yes more sugar

This recipe is full of ...

  • Chlorophyll from leafy greens and green superfoods
  • Vitamins and minerals
  • Antioxidants and flavonoids from raw cacao
Plus tons of minty fresh flavor and a creamy texture all from 100% raw, vegan, plant-based goodness


Raw Vegan Mint Chip Shake

The Recipe

Raw Superfood Mint Chip Shake

Serves 1


1.5 frozen banana

3/4 cup ice

1 cup unsweetened plant milk

1 Tbs Dastony stone ground raw cashew butter

Handful baby spinach

1/2 tsp green powder - we used Amazing Grass Supergreens mix but use your fave!

1/4 tsp vanilla

1 drop therapeutic grade peppermint essential oil, or 1/8 tsp organic peppermint extract

1 Rawmio mint Essentials bar chopped

1 tsp Rawmio raw cacao nibs for extra crunch


1. Blend all ingredients except raw chocolate and cacao nibs until smooth.

2. Once blended, add in your cacao nibs and chocolate chunks and blend again briefly for a mint chip effect.


Raw Chocolate Chunk Cookie Dough Bites

If you're the type of person who loves cookie dough more than actual cookies, this recipe is for you. 

Not only do these bites taste like oatmeal chocolate chip cookie dough, but you won't have to worry about a tummy ache since they're completely free of raw eggs, refined sugar, dairy, and gluten.

Made with our best-selling Almond Chocolate Chip Cookie Dough Spread and unsweetened raw Peruvian cacao paste - they’re a perfect healthy treat to enjoy whenever that sweet tooth strikes.
Raw Chocolate Chunk Cookie Dough Bites

The Recipe

Raw Chocolate Chunk Cookie Dough Bites
Makes 9 bites


1/3 cup rolled oats

1/4 cup Rawmio Unsweetened Raw Cacao Paste, chopped into chips/chunks (or dark chocolate of choice)

1.5 Tbs maple syrup

1.5 Tbs coconut oil, melted (if solid)

3/4 tsp vanilla extract

2 pinches Himalayan salt

1 tsp water


1. Stir up your cookie dough spread first to mix all of the chocolate chunks at the bottom of the jar.

2. Chop up your raw chocolate or cacao paste into chips/chunks.

3. Add all ingredients except chocolate chunks to a food processor and mix well.

4. Stir in raw chocolate chunks

5. Form into balls/bites

These store well in the fridge for a nourishing treat anytime.

Healthy Back to School Snack and Lunch Ideas

Healthy Back to School Snacks and Lunches

Looking for some healthy-yet-child-approved back-to-school lunch and snack ideas? 

There's always a lot to juggle during back-to-school season and transitions can sometimes be a little rocky. We hope these ideas will at least help lighten the burden of trying to figure out what to pack for lunch, or feed those hungry bellies when they walk through the door after a long day of learning.

Keep scrolling for a list of some options that are easy to throw together and have already been vetted by picky taste buds. You'll find some ideas for entrees, fruits and veggies, sides & snacks, and better-for-you treats. 

Wishing all parents, caregivers, and kiddos a nourished and energized school year!

Healthy Back to School Snacks and Lunches

Healthy Back to School Lunch Ideas 


Tortilla filled with avocado, sprouts, and cucumber. Add cream cheese or hummus if desired.

Nut or seed butter and jelly sandwich - does your child’s school have a ban on peanuts? Just use a Dastony butter of choice - cashew, almond, or sprouted sunflower make great alternatives. 

Leftover cold pasta salad - easy to eat and not messy

Fruits and Veg

Fresh fruit - berries, kiwi, grapes (again, can be sliced in half to minimize choking hazard), clementine orange wedges, a small banana - pick a few to rotate during the week 

Celery and Sprouted Sunflower Butter with raisins 

Veggie slices - carrots, cucumbers, cherry toms (slice in half for young children at risk of choking)  with a side of raw tahini or hummus as dip 

Sides and Snacks

Sunbiotics almonds (a protein-rich snack loaded with probiotics!)

Healthy Chips - we love Siete - they're grain-free and made with avocado oil instead of canola

Healthy crackers - we love Simple MillsMary’s Gone Crackers, and Hu Kitchen 

Organic yogurt - choose plant-based if dairy-free

Healthy granola energy bars or homemade bliss balls - we love Purely Elizabeth or GoMacro for bars

Seaweed snacks

Raw sprouted nuts and seeds

Garbonzo beans 

Edamame with a dash of soy sauce 

Better-for-you Treats 

Rawmio Chocolate Hazelnut + banana roll up in a tortilla - add some hemp seeds for extra protein and omega fats

Dates with Dastony nut or seed butter filling

Clean cookies - a few great options: Emmy’sSiete, or Hu Kitchen

Quinn Snacks gluten-free Pretzels and Rawmio raw chocolate chunks 

1/2 of a Rawmio Essentials Bar or Sunbiotics probiotic chocolate  

This Strawberries and Cream Shake is Packed Full of Healthy Fats

Strawberries n' Cream Shake with Rawmio Hazelnut Crunch

Pack in your daily dose of heart-healthy fats in the form of a delicious, refreshing strawberry milkshake. Who could possibly refuse?

This recipe features three incredible sources of plant-based omega fatty acids: chia seeds, hemp seeds, and cold-pressed flaxseed oil. Omega fats are critical for the health of our nervous system, our brains, and our hormone levels. They're also an important beauty nutrient, helping to keep our skin hydrated and reduce overall inflammation. Thanks to whole coconut butter, this recipe also features lots of medium-chain triglycerides (MCT oil) - an important fat for the brain and for a balanced metabolism.

Don't forget the Rawmio Hazelnut Crunch on top. Its combo of coconut-sugar-sweetened hazelnut butter with crunchy hazelnuts and cacao really adds another dimension of flavor and texture.

We hope you enjoy!

Rawmio Hazelnut Crunch Spread

The Recipe

Strawberries and Cream Shake with Hazelnut Crunch Drizzle

Makes 1 serving


1 generous cup oat or coconut milk

1 cup frozen strawberries

1 heaped tbs Dastony coconut butter

2 tsp honey

1 tsp chia seeds

1 tsp hemp seeds

1 tsp flax oil

1/4 tsp vanilla extract

A few ice cubes


Blend until smooth. Top with a general spoonful of Rawmio Hazelnut Crunch

Boost Your Gut Health with this No-Bake Lemon Raspberry Cheesecake

No Bake Vegan Lemon Raspberry Cheesecake
Probiotic-rich foods are one of the most important things we can consume. After all, the gut is home to around 70-80% of our body's immune system in the form of an army of friendly microflora – there are trillions of beneficial bacteria living in a healthy gut. The benefits of consuming probiotics reach far and wide - they promote more complete digestion, help eliminate indigestion and stomach bloat, and keep unhealthy bacteria in check so we're less likely to fall ill, to name just a few. 

And if you're looking for a dessert that's friendly on digestion this is it - a dairy-free, gluten-free, refined sugar-free, nutrient-rich cheesecake that contains a generous amount of gut-friendly probiotics from cultured coconut yogurt and Sunbiotics organic probiotics to help replenish the digestive system. It also contains healthy fats from whole coconut butter to stabilize blood sugar, and contains very minimal sugar in general - there's just a little over ¼ cup maple syrup and seven dates in the entire cake.  The texture is decadent (so silky and rich!), the flavors are refreshing (lemon! Berries!), and eating a slice (okay, maybe two slices...) won't weigh you down or get in the way of your sunny springtime adventures. 

We hope you end up sharing your own cheesecake masterpiece with friends and loved ones this spring!

The Recipe

No-Bake Lemon Raspberry Cheesecake

Makes 1, 6” x 2-3/4” springform pan

Filling Ingredients

1.5 cups cashew nuts, soaked
1 cup unsweetened Natural COYO

1/2 cup melted Dastony Stone Ground Coconut Butter (not coconut oil, use whole coconut butter)

1/4 cup + 1 Tbs real maple syrup

1 inch of vanilla bean – the whole pod*

Juice of 1 lemon – about 1/4 cup

3 drops therapeutic grade lemon essential oil ** (or use the zest from one organic lemon)

½ cup fresh raspberries

Crust Ingredients

3/4 cup walnuts

1/2 cup blanched almond flour

7 medjool dates

1 tbsp of coconut oil, melted

1 tsp lemon juice

1/8 tsp salt
Topping (optional but a nice touch) - Rawmio Raw Chocolate Hearts

*if you do not own a high-speed blender, scrape the vanilla beans from the pod as the pod itself may be a
a bit too tough for the blender to break down fully.

**use therapeutic grade, organically produced lemon oil ONLY. Not all EO is of the same caliber, and
most are not safe to ingest.



1. In a blender or food processor, pulse ingredients together until they break down and bind together. You'll
want to be able to take a spoonful, squish it together, and have it hold its shape. Make sure all of
the dates are broken down as they are what help bind the crust.

2. Scoop crust into the bottom of a springform pan, and press evenly along the bottom only.


1. Soak cashews for at least 4-6 hours to soften. They can also be soaked overnight to prep for the next
day. Drain and rinse thoroughly after soaking.

2. Combine all ingredients except lemon oil and coconut butter in a blender carafe (preferably high speed
like Vitamix or Blendtec) and blend on a medium-high setting until very smooth – about 30 seconds.

3. Add gently melted coconut butter and lemon oil and blend again. The reasoning for adding these last is
the heat generated from blending may alter the flavor of these two ingredients. Adding the coconut butter
last also helps give the filling a more fluffy consistency.


1. Pour filling over crust in a springform pan

2. Take fresh raspberries and place them on top of the filling, then with clean fingers or a utensil carefully push
them down into the filling so that they are completely submerged.

3. Place cake in the fridge to set for at least 1 hour. Store leftovers in the fridge. Cheesecake may also be
frozen but should be left to unthaw before serving for best flavor and consistency

These Raw Chocolate Hazelnut Truffles are Rich, Decadent and Guilt-Free

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 


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)


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! 

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'Tis the season for LOVE. And we're not just talking about Valentine's Day, which can, quite frankly, seem a little surface level and commercial. We're diving deeper and talking about deep self love and respect, the kind that is so powerful it can't help but spill out into the world around us, enriching and elevating the lives of those we interact with...keep reading

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