St Valentine’s chilli-chocolate hearts recipe! (Raw Vegan & Palm-oil free)

You will need:

  • heartsheart-shaped silicone moulds (recipe makes approx 24 chocs, so you can use two trays, or one and a regular ice cube tray)
  • A bain marie(or saucepan of hot water and heat-proof bowl) to melt cacao butter in
  • a balloon whisk

* ensure these are all washed and dry, as water can cause the ingredients to separate

  • 1 tsp organic chilli powder
  • 100g raw cacao butter
  • 6 tbsp raw cacao powder
  • 2-4  tbsp agave nectar
  • pinch of sea salt (helps to bring out the sweetness)

Method:

1. Place the pan with around ½ inch of water over a low heat.

2. Chop the raw cacao butter into small pieces and place in the heat-proof bowl

3. Place the bowl over the water and gently melt the cacao butter

4. Once cacao butter has melted, Add the remaining  ingredients to the bowl and mix well with the balloon whisk.  I      would add the sweetener and chilli sparingly and adjust to taste.  Remember the spiciness will increase on cooling, so don’t over do it :)

5. Melt the ingredients, blend well with the balloon whisk, tasting as you go :)

6. When all is melted, mix again and taste to ensure  you have the right level of sweetness.  Remove from heat.

7.  The consistency should be runny and smooth. Pour/ spoon the mix into the moulds.

8.  Leave in the freezer for 15-20 minutes or in the fridge for around 2 hours.

9. Once made, store in the fridge or freezer until ready to be enjoyed.

* Notes: if you don’t like spice, you could replace with vanilla, orange, or peppermint essences. You could also sprinkle the tops with nuts, seeds, spices, citrus peels or even add liquors such as orange or coffee.

If are making these bad boys for yourself, I recommend doing as I did, putting a bit of extra chilli in to limit your consumption to one at a time ;)

If you would like to read more about the issue of palm oil (which is in most commercial chocolates) please take a look here

Or here.

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Calcium-rich breakfast/ biscuit bars

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Calcium-rich breakfast/ biscuit bars

You will need:

  • 2 small bananas
  • 180g/2 cups raw porridge oats (I bought mine from Raw Living EU. But you could also use ordinary or steel-cut oat flakes)
  • 2 tablespoons tahini (again, I used raw, cold pressed, organic, whole tahini, but any nut butter would do)
  • 2 tablespoons mixed seeds, ground (I used hemp seeds, sunflower seeds, sesame seeds and flaxseed)
  • 4 tablespoons chopped dried fruit, I used raisins ( I added them in to the food processor after grinding the seeds, I got distracted and let it process too long, it still worked fine but the raisins were more than chopped!) if you don’t have a processor, buy ground seeds and chop the dried fruit by hand.
  • 1  tablespoon freshly squeezed Lemon juice
  • Pinch of Pink Himalayan salt (This makes it more sweet)
  • A shallow (preferably square, tin) roughly 24/15cm/ 9×6 inch square container lined with cling film or plastic wrap. (Make sure this fits in your freezer).

This was a really easy recipe, so easy I managed to get in done in toddler-attention span time, with my two little helpers :)

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Super Simple Salad Dressing

grated-beetroot-and-carrot-salad1I think that part of the appeal of tomato ketchup is the combination of vinegar and sweetness… After all, so many people like it who don’t even like tomatoes.  You could maybe try combining blended tomatoes with the below dressing, but we like it just as it is :)

I love the following raw dressing, on everything!  My daughter often asks for ‘just dressing’!   But I give it to her to dip a sweet or white potato into, better for her and tastier than chips and ketchup ;)

I would serve it on a grated salad of carrots, beetroots, turnip, turnip greens (the leaves) and cabbage.  Or any lettuce salad served with Enchiladas. (more…)

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