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Basic Raw Chocolate Recipe

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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.

Recipe

Makes 10 chocolates

Ingredients

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

Method

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.

Variations

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.

Decadent Chocolate Cups

IMG_3185 If you’re looking for a treat for mother’s day. These hit the spot. Super decadent chocolatey goodness but no processed sugar or lecithin in sight! They are also vegan and Paleo friendly. I have given you  the basic recipe which you can use to play around with different flavours or you could just make the almond butter cups (pictured). I have a few other variations that I’m working on, which I will add as I make sure the recipes are blog worthy. Some possibilities are raspberry coconut and cacao rocky road, walnut butter cups, pistachio and mint or just the all time favourite coconut rough! Would love to know if you try any of them or if you make up your own creations! Let me know how you go!

Basic Chocolate Recipe

Makes about 12 mini sized chocolates and 1 portion of chocolate for the other variations.

Ingredients

1/4 cup coconut butter

1/4 cup coconut oil, melted

1/2 cup raw cacao

1/2 tsp. vanilla extract

3 – 4 tbsp. coconut nectar

Method

1. Combine raw cacao, vanilla, coconut oil and coconut nectar in a small bowl and mix to combine until no lumps. Add coconut butter and mash together with a fork until forms a paste.

2. Pour mixture into mini or medium silicon/paper cupcake moulds (or if you have them, use chocolate moulds) and place in the fridge for 1 hour or until set.

3. To serve take out of their wrappers/moulds and place on a platter. Nice with a warm chai or coffee or a glass of full bodied red wine.

Almond Butter Cups

Ingredients

1 portion of basic chocolate

3 tbsp. almond butter

1 tbsp. coconut oil

small pinch of Celtic sea salt

Method

1. Divide half of the chocolate mixture between your chosen moulds. Make sure it covers the base adequately. If it is too thin the chocolate may break after it is set. Place in fridge to set.

2. In a small bowl mix almond butter coconut oil and salt together until well combined. Divide between the chocolate filled moulds, to cover the layer of chocolate.  This is the middle layer that will be the filling.

2. Pour remaining chocolate mixture over the almond paste and return to the fridge for 1 hour or until set.

 More Variations being tested, so watch this space!..

Apricot and Coconut Bliss Balls

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!

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Recipe

Ingredients

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

Method

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.

Sweet Potato ChocolateTruffles

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These truffles use the sweet potato chocolate ganache` in my previous recipe, with a few little changes to the ingredients. They make a great addition to any afternoon tea platter or a little after dinner sweetie. Wrap them up in a little foil and they are also a good pick-me-up to take to work! I am working on a paleo friendly version. I will keep you posted on my progress! In the meantime enjoy this version. Which may be a cheat but are super delicious for a little treat!

You can now find the recipe for the paleo and vegan version here.

Ingredients

1 cup sweet potato mashed (see method in sweet potato chocolate ganache` recipe)

200 g chocolate

1 tbsp maple syrup

1 tbsp honey

3 tbsp coconut oil, melted

1 tsp vanilla extract

Cacao and desiccated coconut for rolling the truffle balls in.

Method

1. Gently melt chocolate in a metal or glass bowl over a pot of boiling water. You don’t want the water to be touching the bowl so put in about 1 inch of water. Set aside, once melted.

2. Puree` sweet potato in a food processor until there are no lumps and it is forming a smooth paste.IMG_2617

3. Add chocolate, maple syrup, honey, vanilla and coconut oil. Blend until combined.

4. Leave to cool, stirring occasionally until the mixture is thick enough to roll into balls.

6. Roll the ganache` into small bite sized balls.

7. Roll the balls in coconut or cacao.

8. Store in fridge for at least 2 hours. Serve straight from the fridge.

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