Raw white chocolate & dark chocolate

Posted on Apr 14, 2014 in Chocolate, Dessert, Snacks | No Comments

raw vegan white chocolate

raw vegan chocolate recipe

Here is my obligatory raw chocolate post, because Easter. Cacao butter works better than just using coconut oil for these recipes because it has a higher melting point and the texture is more like regular chocolate. I usually melt mine by chopping or shaving it into a bowl I place over saucepan of water on very, very low heat and stirring until it’s liquid.

There were plans in my head to make a raw version of Top Deck for this post, but then I found some old IKEA ice cube trays in the shape of bottles that seemed kind of perfect for little white chocolate milk bottles. Cute, yes? So the chocolates remained separate and more of each kind of chocolate was made than originally intended, which is just fine by me.

RAW, VEGAN WHITE CHOCOLATE

1 CUP MELTED CACAO BUTTER
1/2 CUP MACADAMIA NUTS (or CASHEW NUTS)
1 DESSERTSPOON COCONUT OIL
2 TEASPOONS VANILLA EXTRACT
1/2 CUP LIGHT AGAVE NECTAR
PINCH OF SEA SALT FLAKES

Blend everything in a high speed blender or food processor until very smooth. Pour into chocolate molds and store in the freezer to keep their setting.

 

RAW, VEGAN DARK CHOCOLATE

1/2 CUP MELTED CACAO BUTTER
1/2 CUP COCONUT OIL
2/3 CUP RAW CACAO POWDER (or DUTCH PROCESS COCOA)
4 TABLESPOONS MAPLE SYRUP
PINCH OF SEA SALT FLAKES

Blend everything in a high speed blender or food processor until very smooth. Pour into chocolate molds and store in the freezer to keep their setting.

Double Chocolate Sandwich Cookies

Posted on Jan 25, 2014 in Chocolate, Dessert, Snacks | No Comments

Raw Vegan Chocolate Sandwich cookies super natural food

You need a dehydrator for this recipe, which is not my usual modus operandi, but I promise it’s worth it. These cookies taste incredible – they remind me of a more chocolate-y Kingston biscuit. Because these are raw, they’re loaded with healthy nuts, coconut oil, dates, flax and cacao instead of not-so-healthy sugar, cream, butter and flour. Good, right?

CHOCOLATE COOKIES

1 CUP ALMONDS, SOAKED FOR A FEW HOURS
1/2 CUP CASHEWS, SOAKED FOR A FEW HOURS
1/4 CUP FLAX SEEDS, GROUND TO A POWDER IN A COFFEE GRINDER
3/4 CUP DATES
1 TABLESPOON AGAVE NECTAR
PINCH OF SEA SALT
1/2 CUP CACAO POWDER

Drain the almonds and cashews and whizz them in a food processor with the ground flax seeds until they break down and combine. Add the dates, agave nectar, salt and cacao powder and process until a dough forms – you might need to add a tiny bit of water to make this happen. Roll the dough between two sheets of baking paper until an even 1cm thick. Cut out cookie shapes and place on dehydrator trays. Dehydrate overnight or 8 – 9 hours until dry. They won’t be rock hard, but that’s a good thing.

CHOCOLATE CREME FILLING

1/3 CUP COCONUT OIL
1/2 CUP CACAO POWDER
1/3 CUP AGAVE NECTAR
PINCH OF SEA SALT

Whizz all ingredients in a food processor until smooth. Place in the refrigerator for at least 2 hours to firm up before sandwiching in between two cookies. You can keep the sandwiched cookies in the fridge for about three days.

Carrot Cake

Posted on Jul 18, 2013 in Dessert, Guest Posts, Snacks | 2 Comments

Carrot Cake

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carrotcake_3

carrotcake_4

I’m crazy about carrot cake, but not so crazy about the usual refined, processed ingredients like wheat flour, butter, sugar and cream cheese! Instead, this cake uses beautiful whole foods with beautiful benefits to create a moist, carrot-cake texture such as fresh carrots for a boost of vitamin A and glowing skin, walnuts for vitamin E and omega-3 fatty acids and iron and potassium rich dried dates.

This recipe is a guest post I created for bespoke activewear company, Mylo-Dee. Mylo-Dee lets you customise your exercise clothing. You begin by selecting a silhouette (which has been designed with body shape in mind), then select a neckline, sleeves, back & front design details and fabric – all from beautiful French performance jersey, and voila! Your custom design is created and shipped to you. Pretty neat, huh?

Head over to the Mylo-Dee blog to get this carrot cake recipe:

Raw Carrot Cake with Creamy Lemon Icing recipe >

Pomegranate Raspberry Cheesecake

Posted on Jun 23, 2013 in Dessert | 4 Comments

Raspberry Pomegranate Cheesecake

hk

Hello from Hong Kong!

I’ve been neglecting my blog because I’ve been on holiday, but I’m sneaking in a few minutes to write a post. I’ve had lots of amazing food here so far, two of my favourites being a super fresh, green coconut at a thai restaurant and coconut and chocolate raw cheesecakes from Mana! Fast Slow Food. I’m yet to try their raw ice cream and I’m looking forward to checking out Grassroots Pantry this week for dinner, too. I’ll report back. The raw cheesecakes made me think of one of my favourite desserts I haven’t shared yet: Pomegranate Raspberry Cheesecake.

This recipe is almost the same as the Blueberry Cheesecake, but uses raspberries inside and pomegranate on top instead of blueberries. It’s also a blatent rip-off of Russell James’s pomegranate cheesecake concept, except that I use a lot less coconut oil and have a chocolate-almond base rather than a cashew base.

CHOCOLATE BASE

1 CUP ALMONDS
1/2 CUP DUTCH PROCESS COCOA OR CACAO POWDER
1/2 CUP DRIED DATES, CHOPPED

FILLING

1.5 CUPS RAW CASHEWS
1 TABLESPOON LEMON JUICE
1/3 CUP AGAVE NECTAR
1/4 CUP COCONUT OIL
3/4 CUP RASPBERRIES

TOPPING

POMEGRANATE SEEDS TAPPED OUT FROM 1 POMEGRANATE (I do it like this)
EXTRA AGAVE NECTAR

Line the bottom of a springform cake tin with cling film – I used quite a small one with a removable base for this recipe.

For the base, place all base ingredients in the food processor and process until it all comes together. Your food processor won’t like this at first and will make a loud noise as it grinds through the almonds. Persist. You may need to scrape down the sides every so often and add in a splash of water to help it along. Once it’s all come together pat this into the base of the tin and up the sides evenly. You may need to wet your hands with water slightly to smooth it out. Place it in the freezer until the filling is ready.

For the filling, place all ingredients in the food processor except the coconut oil and blend until smooth as possible (mine took around two-three minutes), then add in the coconut oil in a stream until incorporated. Spoon on top of base and smooth the top with the back of the spoon. Refrigerate overnight or place in the freezer for a few hours. When you’re ready to eat it, press the pomegranate seeds onto the top and drizzle with a teaspoon of agave nectar to make it shiny.