recipe

'No Guilt' Raw Choc Bars (Recipe)

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Ok, since learning how to make raw chocolate, I have become a totally obsessed with making clean treats.  Almost weekly now I am whipping something new up in the kitchen because it's just so easy!  The best part is being able to be creative.  It really has become this new creative outlet for me.  I would never haveconsidered myself a creative in the kitchen, but now I am in love with it!  There is no right or wrong, so the pressure is off.  It's so simple to taste-test as you go along (and delicious!) add a little of this or a little of that.  So with that in mind, I came up with this super easy chocolate block.  I think I even did it in 10 minutes.

Ingredients:

  • Half a cup of raw cacao powder
  • 2 Tbsps of rice malt syrup
  • 2 Tbsps of coconut oil
  • Half a cup of puffed quinoa (or use buckwheat from crunch)
  • Half a cup of desiccated coconut
  • Handful of dried cranberries (soaked for an hour)

Method:

  • Blot excess water from your cranberries.
  • Microwave the coconut oil until completely melted.
  • Stirring constantly, slowly add your raw cacao powder.
  • Once smooth and consistent, add you rice malt syrup.
  • Continue stirring constantly and gradually add your quinoa (or buckwheat), cranberries and coconut.
  • Once even, pour into a lined tray and evenly spread.  Decorate as desired.  I sprinkle coconut on mine, but feel free to get creative!
  • Simply refrigerate until set.

Delish!

xSx

Recipe: Vegan Bounty Slice

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Everyone knows how obsessed with whole food shopping I am (The Source Bulk Foods, anyone.?!) especially making healthier alternatives to settle my major sweet tooth (everyone also knows how much I love chocolate).  I love this healthy bounty slice!  I made it for the first time over the weekend and it's a winner.  It's all the categories; vegan, paleo, sugar free*, gluten free and diary free.  A delicious treat for lunch boxes, after work snack, get togethers, picnics etc, plus it's super easy to make and fun for the kids (no cooking required). Ingredients (remember to use organic where possible)

Bounty Middle

1 cup raw cashews (soaked for 1.5 - 2 hours)

3 cups of shredded coconut

2 tsp vanilla extract

1/3 cup rice malt syrup

pinch of Himilayan rock salt

Choc Base

10 Medjool dates (pitted)

1 cup almond meal

1 1/1 cups shredded coconut

2 Tbs Rice Malt Syrup

2 Tbs Raw Cacao powder

2 Tbs ground Chia Seeds

pinch of Himilayan rock salt

Choc Top

1/4 Cup raw cacao powder

2/3 Cup Coconut oil

1/4 Cup Rice Malt Syrup

1 Tbs of vanilla extract

Method

Chop all of your dates (checking for and removing any pips) and place all of the base ingredients into a food processor.  Mix until all ingredients are sticky, almost dough like.

Firmly press the base into your lined pan, being careful to maintain an even consistency.  Place in the freezer while you make the Bounty filling.

Combine all of the Bounty Middle ingredients into your food processor and mix until even and sticky.

Firmly press the Bounty Middle mix onto your Choc Base.  If needed, use the back of a warm spoon to even your mix out.  Place back into freezer while you make your Choc Topping.

Melt your coconut oil and whisk in your rice malt syrup and cocao powder; being careful to keep the mixture even and smooth.

Lightly and evenly drizzle onto the top of  your Bounty Middle mix, getting to all the corners.  Freeze for an hour to set.

Sprinkle with some shredded coconut and enjoy!

Quick note for cooking with raw cocao powder;  Raw Cacao is the raw and unsweetened form of chocolate and therefore is rather bitter.  The rule of thumb is to use 1/3 less than you would if you were using sugared/processed Cocoa cooking powder.

*this recipe is processed sugar free.  Dates and Rice Malt Syrup are a healthier and more natural alternative to sugar.