It does seem to be all about chocolate this weekend. Must be the magnesium I’m craving! Lol! If you’re not sure what I mean read my last post here and it will explain everything! Anyway I’m going to get straight into it. This recipe is a basic raw chocolate recipe I use to make a variety of different truffles and other chocolate goodness. It comes courtesy of the New York Times Bestseller, Practical Paleo, by Diane Sanfilipo, BS, NC. If you have not checked her out please do. She is a leader in the paleo-sphere! I also use my own recipe, which is nut-free too. You can find it here.
Makes 10 chocolates
2 tbsp. coconut oil, melted
2 tbsp. almond butter
3 tbsp. coconut butter
2 tbsp. raw cacao powder
1/4 tsp. pure vanilla extract
2 tsp. pure maple syrup
Cacao and/or coconut for dusting truffles in
1. Combine all ingredients in a small-medium sized bowl, stirring until forms a smooth paste. It will be quite runny. Add in any of the extra ingredients you may want to use at this stage (see below for suggestions).
2. Place bowl in fridge for 20 minutes or until mixture starts to firm up enough to roll into balls or shape into rounds.
3. Shape chocolate into desired shapes and roll in cacao or coconut and return to fridge.
4. Store in fridge but take out 5 minutes before you eat them to allow them to soften slightly.
Add 3tbsp. of shredded coconut, 1 tbsp. of goji berries and 1 tbsp. of cacao nibs
Add slivered almonds and fresh raspberries.
Add 2 tsp. of mint extract for an after dinner mint chocolate.
- Chocolate Therapy (healtherella.wordpress.com)
This dessert is raw, vegan and paleo as it is based predominantly of nuts with no cheese, processed sugar or dairy in sight. The base is made with a combination of nuts and sweet dates to stick them together while the filling is made from cashew nuts blended to create a beautifully smooth paste that takes on the flavours of lime and coconut perfectly. Diets aside though, this is a truly delicious cake that has been boyfriend and kid approved, so you don’t have to save this for those following a diet. Serve it to anyone and I guarantee they will be impressed.
8 medjool dates, pitted and roughly chopped
2/3 cup walnuts (Activated* are ideal)
1/3 cup almonds (Activated are ideal)
1/4 cup shredded coconut
pinch celtic sea salt
3 cups cashews
3/4 cup coconut nectar
1/2 cup freshly squeezed lime juice ( I used 5 but this will vary according to how juicy they are)
3/4 cup coconut oil
2 fresh mangoes, flesh removed (you could also use defrosted frozen mango)
lime juice and coconut nectar, to taste
1/3 cup shredded coconut
1 lime, zest finely grated
1 fresh mango, peeled and flesh thinly sliced
coconut ice cream
1. Grease and line a 25cm round springform cake tin.
2. For the base, place the walnuts, almonds and coconut in the food processor and pulse until resembles the texture of bread crumbs. Add dates and pulse until well combined. Press into the base and place in the freezer while you make the filling.
3. For the filling, wash the food processor and add all the filling ingredients. Pulse at high-speed until smooth and creamy. Pour onto the base layer and spread out evenly. Return to the freezer to set firm enough to pour over the topping.
4. In a blender, blend the mango and add the lime and coconut nectar to taste. You won’t need much so add each in small amounts until you reach the right balance of sweet and tangy. Pour over set filling layer and spread evenly. Sprinkle over the coconut and lime zest and return to freezer to set for at least 4 hours.
5. To serve, remove from freezer to sit at room temperature for 15 minutes. Use a sharp hot knife to cut slices of the cake. You can heat the knife by placing it under hot running water. Do this between each slice. Serve with fresh mango slices and small scoop of coconut ice cream.
* Activated nuts have been soaked in water over night to activate the digestive inhibitor and then dried out at a very low temperature to retain their nutrients. For this reason they are considered to be more nutritious and easier to digest. You can find them at all good health food stores.
Recipe adapted from www.taste.com.au
- Apricot and Coconut Bliss Balls (healtherella.wordpress.com)
- Vegan Mango, Lime and Coconut Cheeze Cakes (healtherella.wordpress.com)
- Mango Coconut Sorbet (marriedtomeatloaf.com)
- Vegan ‘Cream’ (healtherella.wordpress.com)
- Roasted Strawberry, Coconut and Lime Icy Pops (starttobehealthynow.wordpress.com)
This recipe comes straight from the cookbook “wholefood for children” by the amazing wholefood chef Jude Blereau. This is a regular creation in my kitchen so I just had to share it with you. I’ve renamed them because they are absolutely bliss! But the recipe is exactly the same a Jude’s. These bliss balls are best eaten nice and cold and are a great afternoon pick-me-up or a nice addition to a sweets plate for a party. I usually make a combined tasting plate of these with my paleo chocolate cake and sweet ‘chocato’ truffles. The only sugar in these balls of bliss come from the dates and apricots, and the fat from the coconut fills you up and gives you slow released energy too so you don’t get that crash like you would from a processed sweet. Dates and apricots also provide you with a variety of vitamins and minerals and are a good source of fibre all of which you would not get from a candy or a chocolate bar. So if you are going to have a sweet treat try these little balls of bliss!
95 g dried apricots (preferably sulphur-free), roughly chopped
55 g dates, pitted and roughly chopped
185 gr coconut butter* (spread)
1 tbsp coconut oil, melted, if required
25 g desiccated coconut
1. Process the apricots in the food processor until they are finely chopped and beginning to come together.
2. Add the dates and coconut butter and process until combined.
3. Scrape down the sides, if needed and continue to pulse again. If the mixture does not come together, add the coconut oil and pulse again.
4. Roll mixture into small balls and then roll them in the coconut and place on plate.
5. Leave in the fridge for 30 minutes to set.
6. The balls will keep in an airtight container in the fridge for up to 2 weeks.
*Coconut butter is the coconut flesh ground into a paste. It is also sometimes called coconut manna. Do not mistake coconut oil for the coconut butter you need for this recipe, as some coconut oils call themselves ‘butter’. You must use the true coconut butter made with the whole flesh in this recipe, otherwise the balls will fall apart. So make sure you check the ingredients that it is made with the whole coconut flesh.