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RAW CHOCOLATE BALLS

 


RAW CHOCOLATE BALLS*


*raw – vegan – gluten free – wheat free

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Ingredients:

  • 1 cup organic cashews
  • 10 organic medjool dates (pits removed)
  • 2 tablespoons organic cacao powder
  • 1 tablespoon organic unrefined coconut oil
  • 2 tablespoons organic raw cacao nibs

What to do:

In a food processor combine the dates, cashews and cacao powder. Then add in the coconut oil and process until ingredients stick together. Add in the cacao nibs and pulse so they distribute evenly.

Roll into balls and refrigerate for 4 hours.

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NOT CARAMEL SLICE


“NOT” CARAMEL SLICE*


*gluten free – low fructose

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Ingredients:

For the base:

  • 1 cup almonds (or you can use any nuts you like), activated if possible
  • 1/2 cup shredded coconut (or any other kind of coconut eg flakes or desiccated)
  • 1/4 cup coconut oil or ghee
  • pinch celtic sea salt

For the filling:

  • 1/2 cup coconut oil
  • 1/4 cup tahini
  • 1/3 cup rice malt syrup
  • 1/4 cup coconut cream
  • 1/4 cup ghee
  • 1 tsp organic vanilla extract
  • 1/4 cup raw organic maca powder
  • pinch celtic sea salt

For the top:

  • 100g cacao butter chunks
  • 1tbsp maple syrup (you can use rice syrup if you like, but I find that the extra sweetness of the maple syrup works beautifully with this slice, and overall it’s not very much sugar!)
  • 2tbsp cocoa powder (or cacao if you prefer, but you may need to alter the amount of sweetener that you use)

What to do:

Line the base of a 20 x 20 cm baking tray with baking paper.
To make the base, blend all ingredients in a Thermomix or food processor smooth. Press into the lined tin and place in the freezer while you make the filling.
To make the filling, blend all ingredients except the rice syrup until smooth. Then add the rice syrup and blend on low speed until smooth. I always taste the filling at this point, so you can tweak the flavour to your liking. When you are happy with the taste, pour the filling into the tin on top of the base. Again, place in the freezer while you make the topping.
To make the topping, melt the cacao butter gently over a low heat (not above 45 degrees). Add the cocoa or cacao powder and sweetener and blend until smooth. Gently pour the topping over the slice and place in the fridge (or freezer if you are short on time) until set.
Slice carefully (you may wish to warm the knife so that your raw chocolate topping doesn’t crack) or just dig in and go for the rustic look!