Posts Tagged ‘raw cacao’

Hot Chocolatey Delight

Girls, you will love and hate me at the same time for putting this idea in your mind.

Dark Hot Chocolate with Citrus

Anti-oxidising blood sugar stabilising raw cacao, low GI agave, and a delicious citrusy smell

  • Raw cacoa powder
  • Agave syrup or sugar
  • Hot water
  • Slice of orange rind

Creamy, chocolatey wonder

Throw away your low-cal dreams and pour in some coconut milk for the creamiest chocolate drink ever!

  • Raw cacao powder
  • Honey
  • 1/3 coconut milk to 2/3 water

 

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Making banana pancakes

Banana chickpea pancakes

Banana pancakes with raw cacao and almond sauce, topped with strawberries

Makes 8 little pancakes

  • 1 egg
  • 1 over ripe banana
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (or other sweetener)
  1. Blend the banana and egg well then add all the rest. Leave in the fridge overnight ideally.
  2. The mixture should be quite thick and goopy. Spoon onto a pan in circles of 8-10cm in diameter and cook until golden.

Serving suggestion:  They’re great plain but are even better served with honey drizzled over the top and some fresh chopped fruit.

Or for super decadance you can make a chocolate almond sauce to pour over!  Melt raw cacao in a double boiler with a little bit of honey/ agave and add in finely chopped almonds.

Alain approved

Dark Chocolate Truffles

These shut-your-eyes dark chocolate truffles are smooth and decadent and wonderfully chocolatey.

Truffles and tea after dinner

Shut- your- eyes Dark Chocolate Truffles *vegan, gluten-free, raw

  • 50g raw cacao paste
  • 350g dried dates, chopped
  • 1/2 tsp vanilla powder
  • 12 finely chopped almonds + extra for inside the truffles
  • a little salt
  • Finely chopped chili *optional

Prep: I like to soak the almonds overnight and take the shells off for better digestion

  1. Chop the dates. For raw people – cover with warm water and wait patiently til soft. For the impatient – cover with water and microwave for 45 seconds.
  2. Melt the cacao on a double boiler.
  3. Spoon the dates into the mixing bowl, leaving most the water behind and add everything else.
  4. Use a handheld blender to blend to a smooth paste. I found that when making small quantities the handheld blender in a small bowl was better than my big blender.
  5. Roll into little balls and push an almond into the middle of each.
  6. Leave in the fridge for a couple of hours to solidify.

Raw Dark Chocolate Florentines

This is a snacking revelation for all the snacky chocolate loving ones of you out there!

These florentines are so incredibly packed with nutrients and goodness and devoid of bad things, yet still delicious.

They are predominantly sprouted buckwheat which is a whole protein. You can pop in some green wheatgrass powder which is pure nutrients and even some spirulina, which is also good protein source. They taste good (read: sweet and chocolatey) due to raw cacao, raw honey and raisins – and raw cacao incidently is a powerful anti-depressant, appetite suppressant and antioxidant.

So now instead of a sweet pastry and coffee (my much loved Italian morning routine) I can substitute one of these beauties and some good rooibos tea. Much healthier!

Sunflower seeds, Sultanas, Sprouted Buckwheat, Raw Cacao Paste, Raw Cacao Butter, Vanilla Powder

Raw Dark Chocolate Florentines

  • Cacao paste
  • Cacao butter (use double the paste as butter ie. 50g paste for 25g butter – this made 4 large florentines about 10cm in diameter)
  • Raw honey
  • Buckwheat seeds
  • Sunflower seeds
  • Raisins/sultanas
  • Wheatgrass powder
  • Spirulina
  • Salt
  • Vanilla

* The relative quantities are up to you. Raisins are nice and sweet but also sugary, so decide according to your diet needs.

** Wheatgrass and spirulina are optional – use as much or as little as you like. They are strong flavours so go easily.

  1. Soak the buckwheat for at least 4 hours. Rinse really well (it will have become quite gelatinous). Spread it on a baking tray and dry it in the oven at the lowest temperature.
  2. Using a double boiler, melt the raw cacao butter and paste.
  3. Once melted, stir in the honey to be as sweet as you like.
  4. Add all the other ingredients.
  5. Spoon onto a baking tray covered in baking paper. Shape into round disks about 1cm high. Pop in the fridge and wait for them to solidify.

Then you can get creative with variations!  Add some fresh ginger, or orange zest, or almonds, or mint…