Cocoa bean

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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.

Decadent Valentine’s Treat

Published February 14, 2012 by Polana Fowdrey

Raw Chocolate Coated Strawberries.

I’m sure no explanation or preamble is required.

Ingredients:

8-10 ripe strawberries

2 dsp coconut oil

1 dsp manuka honey

3 dsp raw cacao powder

Method:

Melt the oil and honey in a bain-marie

Add the cacao powder and stir in until a rich chocolate is reached. Use a whisk if you have lumps.

Dip strawberries into the chocolate.

Place on a plate and put in freezer for 10-15 minutes to harden.

Enjoy with a loved one on the night of love. ♥

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

Vive La Revolution!

Published June 8, 2011 by Polana Fowdrey

There has indeed been something of a revolution in Polly’s Kitchen!
During the past month, I have been conducting some experiments in Raw Food.
I have always been a bit sceptical of raw vegan diets, wondering whether they would provide all the nutrients required.
But, having done a huge amount of research, both online and in books, talked to people and watched videos, I am convinced that it is worth a try.
I was getting a bit bored and (yes I will admit it) complacent in my cookery and really need a challenge. This, I thought, could be it!
And “It” it has proven to be. I have been gradually introducing more and more raw foods into my diet over the past 5 weeks and I feel pretty good. Aches and pains dramatically diminished, migraines lessened, energy up, positivity up and now, when I eat something processed and cooked, I can taste the salt and grease and too-much sugar – yuck! give me an apple, someone!
My favourite part of this recipe experimentation so far has been in creating raw chocolate treats!

Raw chocolate is amazing. I thought the processed stuff was pretty good, but the raw variety really is the business! Try it and you won’t want to go back.
The following recipes are all very simple – just mix everything together and squish into a silicone mould, or roll into a ball (if possible.) No cooking – result! They are a bit vague on the measurements at times because it has been a bit “trial and error” (lots of error – all delicious though!) But don’t be put off. In each case you need a stiff, rollable mixture, so add more liquid or dry ingredients as needed.
Pascal’s Chocolate Triangles
Wet Ingredients:
2oz/50g coconut cream, melted

Dry ingredients:
1 handful dates, chopped small

2 teaspoons (tsp) cacao powder
2 tsp carob powder
2 tsp ground almonds (or any other ground raw nuts)
1 tsp cacao nibs
Mix everything together and press into a silicone ice-cube mould.

We call these Pascal’s Chocolate Triangles because we have triangular moulds. Make up your own name if you like.
Sometime we use a heart shaped ice-cube moulds and call them Chocolate Love – aahh!
Chocolate Love Bombs.

Wet Ingredients:
2oz/50g coconut cream – melted in a bain marie
1 dessertspoon (dsp) coconut oil – melt with above
Dry Ingredients:
2 dsp ground almonds
1 dsp raw cacao powder
1 dsp carob powder
1 dsp cacao nibs
1 dsp mixed raw seeds
Fruits:
1 handful dates
1 handful figs
1 dsp dried mulberries or any other dried fruit.
Soak these fruits in water for about 10 minutes, then take them out and chop them very finely.

Add to the dry ingredients and stir together.

When the coconut is melted, add this to the mixture and mix in.
Add 1 dsp agave nectar or raw honey if required.
If the mixture is a bit dry, add a bit of the fruit soak water, 1 dsp at a time until it sticks together.
Press into silicone muffin moulds and place in the freezer until firm. Keep in the fridge and munch one when a love hit is required.
Chocolate ‘Nana Cake.
Melt:
2oz/50g coconut cream & 1 dsp coconut oil
Meanwhile soak:
1 handful each of dates & figs
1 handful mixed seeds
1 tsp dried mulberries
in just enough water to cover them.
Place the following in a bowl:
1 dsp each of: cacao powder, carob powder, cacao nibs
3 dsp ground almonds (or other nuts)
Blend the soaked fruit and seeds in the soak water with a banana until smooth.
Pour into the dry mixture.
Add the coconut when melted and stir everything together into a creamy mixture.
Pour into silicone muffin moulds and freeze until firm.
Keep in the fridge.
Fire on Babylon – a chilli chocolate treat.
Using the pulp from Shazzie’s Almond Goji Mylk, (below) add the following:
1 dsp cacao powder
1 dsp carob powder
1 tsp ground chilli (or very finely chopped fresh!) More if you’re brave!
1 dsp coconut oil, melted with 2oz/50g coconut cream.
Mix everything into a stiff paste and roll into balls.
Chill and serve. Blows the top of your head off, if you get it right!
Shazzie’s Almond Goji Mylk.
This recipe came from Shazzie, from Detox Your World. I have gleaned some very useful info from this site, so I urge you to take a look. Shazzie is great, about as bonkers as I am, but very wise! And boy! She knows her raw food!
I have adjusted the quantities a bit, but my version works well too and you can use the pulp to make Fire on Babylon!
1 cup almonds
½ cup goji berries
about 4 dates.
Soak all these in 1 pint (½ litre) of water (soak the almonds overnight if you want it really good, then add the fruit for 10 minutes!)
Blend the whole lot until it is really homogenous, then pour into a bowl lined with muslin.
Gather up the muslin and squeeze as much of the liquid out as you can. You should get about a pint of gorgeous golden sunshine – yummy! Save the pulp for Fire on Babylon.
So there you have it, folks. Raw heaven! Enjoy! =)
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