Raw Vegan Chocolates
Hand-made, raw vegan, gluten-free, sugar-free chocolates; healthy and full of superfoods. Nothing could be finer!
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!)
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!
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!
Sweet Christmas Cashews
What could be more festive than these spicy snacks?
1 tsp Lucuma Powder
1 tsp Mixed Spice Powder *
4 dessertspoons (dsp) raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.
3 cups Cashew Nuts, soaked
1 dsp olive oil
Drain the soaked nuts into a bowl and add the olive oil.
Mix thoroughly to coat the cashews in oil.
In a separate bowl, mix the other ingredients to a thick paste.
Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.
Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.
Messy to clean-up, but delicious and so worth it!
* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!
Date & Walnut Truffles
These little guys are so easy, with only 5 ingredients… and so ver moorish.
Makes about 8 truffles, but scale up the quantities to make more.
1 cup walnuts, soaked overnight
1/2 cup dates, soaked
3 dsp Raw Cacao Powder
1 tsp cinnamon powder
1 pinch salt
Put everything into the food processor and process until smooth.
Shape into small balls and dehydrate for a few hours unti the outside is crisp.
Keep in fridge or freezer until you want to eat them.
Try to save some for later…
I went on a mushroom forage last week. I didn’t find any to bring home, but I did learn a lot and it has renewed my love of all things fungi (and edible!)
I love mushrooms and garlic and this raw garlic mushroom recipe really is the bees knees…
Mushrooms (I used a whole box of mushrooms from the supermarket, but any edible mushrooms will do)
1 cup cashew nuts (soaked until soft)
water to blend
1 – 2 tbs olive oil to help emulsify the water
1 tsp garlic chips or 1 clove garlic very finely chopped
salt and pepper to taste
nutritional yeast flakes – about a handful
seeds (I used sesame seeds and pre-soaked & dried sunflower seeds) – about a handful
Blend the cashews with water and oil until creamy and smooth.
Add the garlic and seasoning and blend again.
Pour into a large bowl and add the yeast flakes and seeds.
Chop the mushrooms into bite-size pieces and drop them into the mixture.
Stir the mushrooms gently to coat them in the mixture and leave for about an hour to soak up all the liquid.
Lay the coated mushrooms out on a dehydrator mesh and dry overnight.
These keep for a few days in the fridge and can be eaten as they are, or with salads etc as a side dish.
The seeds add a bit of crunch to the mushrooms and soaking them in the sauce for a while adds to the flavour as they absorb all the delicious juices.
You can add herbs or spices to the mixture as you wish. Parsley goes nicely with garlic and I like adding a bit of paprika (I love paprika – perhaps I’m secretly Hungarian!)
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.
I had some Wheatgrass & Wasabi Kale Chips From Inspiral Foods and wanted to create my own version.
1 cup Cashew Nuts (soaked)
1 dsp Wheatgrass Powder
1 dsp Nutritional Yeast
1 tsp Wasabi Powder
pinch Sea Salt
pinch of Ground Pepper
splash Olive Oil
A large bag or several big leaves of Kale
Blend the cashews in a little water.
Add the Wheatgrass and Nutritional Yeast and seasonings.
Stir in the oil.
Wash the Kale and remove large stalks.
Massage the sauce all over the kale until it is thoroughly covered.
Dehydrate on a non-stick sheet for 24 hours or until dry and crunchy.
Remove from non-stick sheet half way through and place directly on mesh to speed drying time.
These are popular with adults and children alike… well they are here anyway!
1 cup cashew nuts
1 cup goji berries
4 cups whole oats
1 dsp hemp protein powder
1 dsp baobab powder
1 dsp honey
3 dsp agave nectar
2 dsp melted coconut oil
Soak cashews and goji berries for an hour
Drain and add the rest of the ingredients
Spread into a tray and score with a pizza cutter
Place in freezer until firm
Keep in the fridge. Will last a couple of weeks if kept covered.
- Definition: Goji Berry (bellasugar.com)
- Power Bombs (poliskitchen.wordpress.com)
- .:Goji Berry & Almond Dark Chocolate Bars:. (upliftedvibrations.com)
- Goji Berries (fastslimbody.com)
- Dried Goji Berries (politics4all.com)