Tag Archives: cacao

Coconut Delight

A delicious raw and frozen chocolate and coconut treat with the added flavour of Acai Berry Powder. Completely gluten and dairy free and made from just a few simple ingredients.

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This has added Acai Berry powder but this can be left out if you want the middle to be a white colour.

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This is how it looks without the Acai Berry powder

Insides:

1 cup shredded coconut

1/2 cup coconut oil (solid)

1 heaped tablespoon Acai Berry Powder (optional)

1/4 cup Rice Malt Syrup (if you use honey just reduce the amount. Sweetness is personal but try half the amount and add more if it isn’t sweet enough for you!).

Place all ingredients in the food processor (chopping blade) and process until smooth.

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The Acai Berry powder adds a nice burst of colour but leave it out if you want a white mixture.

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This is how it looks without the Acai Berry powder. I used honey in this batch which is sweeter so just reduce the amount listed in the recipe by up to half.

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A smooth mix.

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Creamy white without the Acai Berry powder

Line your dish/pan with baking paper.

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Line your dish/pan with baking paper. This is quite a small square pan so l used two strips to line it so the corners were neat.

Use a spatula and put your mix into the dish/pan.

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Smooth out evenly.

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I made a double batch here and used a larger pan.

Place in the freezer for about an hour.

Chocolate coating:

1/2 cup coconut oil

2 tablespoons cacao

1/4 cup Rice Malt Syrup (Less if you are using honey)

1/4 cup shredded coconut

Gently melt the coconut oil and when coolish add the other ingredients to it. Stir to make a nice mixture.

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Everything is ready for the next step.

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Once the slice is firm, remove it from the freezer and slice with a very sharp knife. The size of the pieces is up to you.

Place a few pieces of slice at a time into the chocolate mix and coat. Quickly pick up with your hands and place on a cooling rack.

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Just add a few pieces at a time.

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The chocolate dries very quickly as the slice is cold.

Have a taste test and then place the slice into the freezer in an air tight container. Enjoy this lovely treat.

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Sweet chocolate tart with fruit

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I am reposting this recipe as l have made it several times since l first wrote about it and now l love it even more. It is really quick to make and is so sweet and delicious with a thick, creamy texture. A small piece is very satisfying as it is quite rich in flavour.

This chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts and l have also use walnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit. The fruit is really just one idea of what could accompany this tart. You can use your imagination and serve it with what suits your diet and preferences. I used green grapes when decorating this tart but my favourite grapes are the red or very black ones. Ensure you wash them well though as they are usually sprayed with a nasty chemical that some people can react to.

An alternative to this is to cut the tart up into single serves and place them into a container in the freezer. My daughter is just loving being able to go to the freezer and grab a piece a couple of times a week when she feels like something sweet. I also have had this after work when l have been really tired and needed a pick me up.

If you enjoyed this post please share with a friend. I am also on Facebook and Twitter. Thanks Carolyn

Summer dessert- Sweet chocolate tart with fruit

2013-12-26 09.40.56

This is a delicious chocolate tart that can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.

Chocolate cupcakes-gluten, processed sugar and dairy free

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When you are eating a very restricted diet it is important to have a few healthy treats. I really love chocolate and have created these lovely cupcakes that taste close to the unhealthy version but are so much better because they are filled with good quality and nutritious ingredients. It is important to remember that when replacing ingredients such as cane sugar and dairy milk that the recipe is going to taste different to what you are used to, but that doesn’t mean it is any less delicious. I don’t use a lot of stevia in my cooking and prefer to use raw organic honey but l have found that if l replace the sugar with an equivalent amount of honey that the recipe can be a bit gluggy, so l have used a combination of stevia and honey in this recipe. Stevia also has a strange after taste that can get a bit of getting used to, but l am o.k with it if it means l can have a chocolate cupcake. Buying the best quality stevia that you can is important and like any good quality product it is expensive. I can buy a one kilo bag of cane sugar for under $1 but l paid $20 for a 700g box of stevia. This cupcake recipe originally used 1 cup of sugar but l replaced it with two tablespoons of stevia and one tablespoon of honey, so the quanitities used are a lot less and therefore the stevia will last you quite a long time. A 500g jar of organic raw honey also costs around $10 a jar which is a lot more than regular honey, but l think the cost is worth it as once the honey has been processed it loses a lot of its goodness and has a higher glycaemic index. If you do want to use regular honey then try to buy organic, and l have seen these in local supermarkets recently and purchased a 1kg jar for $10 which l will use in my children’s pancakes.

In a bowl mix together sifted dry ingredients plus all other ingredients until well combined:

1 cup of flour (I used 1/2 cup organic buckwheat flour and 1/2 cup organic coconut flour)

2 teaspoons Bob’s Aluminium free Baking Powder (or gluten free baking powder)

3/4 cup of filtered water (use tap water if filtered water not available)

2 eggs

2 tablespoons granulated stevia

1 tablespoon organic raw honey (or normal honey)

3 tablespoons raw organic cocao powder (or cocoa powder)

3 tablespoons organic coconut oil gently melted on the stove in a saucepan (I don’t use the microwave anymore)

1 teaspoon organic vanilla essence (or regular vanilla essence)

Have a cup cake tray prepared with the 12 pans lined with paper patty pans. Place mix evenly using a spoon into the tray. Bake in a pre-heated 180 degree celsius oven until firm.

This recipe makes twelve small cupcakes and they are delicious eaten warm. They can be individually frozen and packed with your lunch as a snack. The cupcakes are quite small as these are a treat. If you want them larger then you could use a muffin tray and muffin patty pans and make less, or you could eat two cupcakes at a time. I think it is better to just eat one and have something extra with it such as a small handful of raw nuts. Enjoy!