Desserts

All posts in the Desserts category

The 12 Days of Yule – Day 7 – Raw Vegan Chocolates

Published December 26, 2012 by Polana Fowdrey

Raw Vegan Chocolates

Hand-made, raw vegan, gluten-free, sugar-free chocolates; healthy and full of superfoods. Nothing could be finer!

Basic Recipe:

20g Cacao Butter

20g Coconut Butter

(You can use all Cacao Butter if you prefer.)

1/2 cup Cacao Powder

1/4 cup Raw Agave Nectar or Raw Honey

(Raw Honey and Lucuma is a heavenly combination!)

1 pinch Sea Salt (optional, but does bring out the flavour!)

Additions:

1/4 tsp cayenne pepper for Chilli Chocolates

1 extra pinch sea salt for Salty Chocolates

A pinch of Cardamom Powder for Exotic Chocolates

Substitute 1 spoon of Cacao Powder for 2 spoons Cacao Nibs for Crunchy Chocolate

Substitute 1/2 the Cacao Powder for Lucuma Powder for Milk Chocolates

Experiment with your own spice combinations for Your Signature Chocolates!

Method:

Melt the butters in a bowl over hot water or in a bain marie.

Add the Agave Nectar and stir using a whisk.

Add the Cacao Powder slowly, still mixing.

Add the salt and any additions and stir thoroughly until smooth.

Fill silicone ice moulds and place in freezer until set.

Turn out the chocolates and arrange delightfully. Watch them quickly disappear as the faces of your guests take on a rapturous glow!

 

 

Power Bombs

Published March 18, 2012 by Polana Fowdrey

These are a perfect “pick-me-up” if you’re flagging a bit, or in our house, they’re more of a “get-me-through-this-all-nighter!”

Mix the following together in a bowl or food processor:

2 tsp raw cacao powder

1 tsp raw carob powder

1 tsp maca powder

1 tsp purple corn flour

2 tsp raw agave nectar

1 tsp goji berries

1tsp coconut oil (melted)

1 tsp ginkgo tincture

Roll into little balls and chill in the freezer for an hour.

Nom as required.

Flour Power

Published March 9, 2012 by Polana Fowdrey

I do have a bit of an issue with “all purpose” things – how can something be good for everything?

Well, I have developed a type of raw “flour” that I can use for most things – generally in place of flaxseed (which I’m not terribly fond of) in cakes, crackers, granola etc.

Here’s my recipe for Most-Purpose Flour and two recipes using it.

MOST-PURPOSE FLOUR

Ingredients

Almond pulp (from making almond milk)

Oats

Maca powder

Baobab powder

Optional sweetener

Method

Dry the almond pulp on the dehydrator until it is really dry.

Place in the almond in the food processor, with the S-blade. Add some oats, a spoon of maca and a spoon of baobab.

Process until the mixture it a uniform texture and store in a sealed jar until use.

Quantities are vague for this recipe because it really depends on how much you have. I used about half-and-half almond and oats and a tablespoon of each of the superfoods.

For variation, try using other nut pulp, seed pulp, alternative superfood powders, etc…

Now for the recipes:

MACANOLA

Ingredients

Dried fruit (I used apricots, figs, cranberries, pineapple, plum and mango) soaked until nice and squishy

Most-purpose flour

Mixed seeds, soaked overnight or for several hours.

Method

Place the soaked seeds and fruit in a bowl and add sufficient flour to coat everything. Hang on to the fruit soak water for other recipes, but discard the seed soak water.

Spread the mixture over non-stick dehydrator sheets and place on rack in dehydrator on 115℉ overnight.

In the morning you with have a lovely crunchy granola which can be eaten as-is or as a cereal with milk.

Store in a sealed jar or box for up to a week.

CREPES D’AMANDE

These are like crispy, slightly wholemeal crepes.

They’re not light and fluffy as pancakes should be, but serve a similar purpose.

Ingredients for each crepe:

1 Banana

4 dsp/tbsp Most -Purpose Flour

A drop of water, fruit juice or fruit soak water

(multiply quantities to as many crepes as you want to make)

Method

Chop the banana and place in food processor

Add the flour and process with S-blade

Add liquid if required to form a smooth, just-pourable consistency/

Spread into a circle on a non-stick dehydrator sheet and dehydrate for 4 hours.

Flip and dehydrate for a further 2-4 hours until the right consistency is reached.

The crepe should hold together and roll around a filling without breaking.

Serve with your favourite filling.

I ate mine with cashew cream and fresh raspberries. They were absolutely divine!

Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. Use  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

Raw Chocolate: Raw Passion

Published January 11, 2012 by Polana Fowdrey

It’s a but early for Valentine’s Day, but there’s nothing wrong with getting in a bit of practice, I say.

Here’s a delicious raw-cacao-rich chocolate bar for you to share (or covetously eat all yourself, if you so prefer…)

Raw Chocolate Passion

Equipment: bain-marie, hotplate, bowl, chocolate/cake mould

Ingredients

2oz coconut cream

2oz cocoa butter

1 passion fruit

2 dessertspoons (tablespoons) goji berries

1 dessertspoon (tablespoon) ground almonds

1 dessertspoon (tablespoon) maca powder

1 dessertspoon (tablespoon) raw carob powder

1 dessertspoon (tablespoon) raw cacao powder

1 dessertspoon (tablespoon) raw cacao nibs

 

Method

Melt the coconut and cocoa butters in a double boiler or baine-marie

Soak the goji berries in water

Remove the seeds and pulp from the passion fruit

Mix all the dry ingredients together

Add the melted butters and stir in thoroughly

Pour into a mould (I use a silicone cake mould because it is easy to remove the chocolate when it’s cooled)

Cut into squares and place in fridge to cool (or freezer if you’re in a hurry!)

When it’s cool. remove the chocolate from the mould and snap into pieces. Then eat!

Add the fruits to the dry ingredients and stir until it starts to clump

Chilli Chocolate Ice-Cream

Published September 25, 2011 by Polana Fowdrey

Ingredients

2 bananas, frozen
1 dsp cacao powder
1 dsp carob powder
1 pinch ginger
½ cm fresh chilli, finely chopped*
Method
mix everything in a food processor and freeze in ramekins
take out of freezer ½ hour before eating
*note. Make sure the chilli is really well-blended before freezing, or else you will blow the roof off your mouth eating it!
Originally published on www.pollyskitchen.blogspot.com

What’s in the Cupboard?

Published July 31, 2011 by Polana Fowdrey

Well, not much at the moment – we really need to go shopping!
But I made these which, while not quite substantial enough for a meal, are sorting us out while we write our shopping list… and they are so yummy!

Cashew Brownies
a handful of cashews
a handful of dates
1 banana
2 tsp cacao powder
1 tsp carob powder
1 tsp maca powder
1 tsp lucuma powder

Soak the cashews in a little water for an hour, then drain and chop in a blender. You don’t need a high speed blender as the cashews will be quite soft.
Mash the banana and mix all the ingredients together.
Roll the mixture into 12 small balls (tip: use wet hands and sort-of ‘shake’ them into shape rather than roll!) and place onto a teflon sheet on a dehydrator tray.
Bake in the dehydrator for 6-7 hours, turning them over half way.

Quick! Take a photo before they’re all gone! =)

To turn things over in a dehydrator:
* take the tray out of the dehydrator and place it on the kitchen-side.
* place a fresh dehydrator mesh sheet over the top of the product, then place a tray over the top.
* turn the whole thing over.
* remove the old tray and mesh.
* gently peel back the teflon sheet.
* put the new tray, together with turned product, back into the dehydrator.
The product will dry quicker without the teflon sheet because the air can circulate all round, so removing from the teflon sheet as soon as it is ‘peel-able’ ensures the quickest drying time.

Of course, if you don’t have a dehydrator, you can use a fan oven on fan-only, with the door open ajar.

 

 

Originally published on www.pollyskitchen.blogspot.com

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