Mmmmm............
This is, IMO, even yummier than the cookie dough! Not super raw but it's still unprocessed and not so bad for ya!
1 Tin garbanzo beans/chickpeas
120 Ml/1/2 Cup Rolled Porridge Oats
120 Ml/1/2 C liquid Sweetener (maple syrup, agave, ect but I like Sweet Freedom's all-fruit syrup)
60 Ml/1/4 C Cocao or Cacao Powder
60 to 80 Ml/1/4 to 1/3 Cup Rice Milk
60 Ml/1/4 Cup GF flour
2 1/4 Tbsp Creamed Coconut
2 Tbsp Sunflour Spread (or virgin coconut oil)
1 Tbsp Corn Flour, or Gluten Substitute
1 Tbsp Ground Arrowroot
3/4 Tbsp Date Sugar
2 45g Packets of Free-from vegan chocolate buttons (or other dairy free chocolate)
1/8 tsp Baking Powder
1/8 tsp Sea Salt
1/2 a Vanilla Bean
5 Dates (dried & pitted)
Everything except the choccy buttons goes in the food processor @ high speed until well mixed. Add chocolate buttons and mix on low speed briefly-then take it all out, refridgerate a couple hours or freeze for 30 minutes. Enjoy the chocolatey goodness...
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Friday, 6 January 2012
Thursday, 22 December 2011
Ice Cream Fudge COOKIES
Yes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my Double Chocolate Ice Cream With Fudge Sauce, but I think it tastes even better!
120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter
Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.
120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter
Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.
Thursday, 15 December 2011
Black Forest Pudding
Here is a very simple, relatively easy dessert recipe for two.
2 Ripe Hass Avocadoes
200g dark Cherries
5 Tbsp Rice Milk (or other milk sub)
A handful of dates
3 Tbsp Agave Nectar (or maple syrup or honey)
2 Tbsp Cacao/cocoa Powder
1/4 Tbsp Virgin Coconut Oil
Everything except for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!
2 Ripe Hass Avocadoes
200g dark Cherries
5 Tbsp Rice Milk (or other milk sub)
A handful of dates
3 Tbsp Agave Nectar (or maple syrup or honey)
2 Tbsp Cacao/cocoa Powder
1/4 Tbsp Virgin Coconut Oil
Everything except for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!
Wednesday, 14 December 2011
Cinnamon Chocolate Cake Bites
240 Ml (1 Cup) Desiccated Coconut
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt
Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!
Monday, 28 November 2011
Double Chocolate Ice Cream with Fudge Sauce
As far as decadent goes this takes the cake. YUM. This is not entirely raw so if you are a very strict raw foodist you may wish to omit this recipe. However; this is gluten and sugar free goodness with lots of rawness. Mmmmm!
For the ice cream; you will need...
240 Ml (1 cup) Corn Flour
60 Ml (1/4 Cup) Cacao Powder
60 Ml (1/4 Cup) Rice Milk (or breast milk or almond milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Organic, Local Honey
3-4 Dried, Pitted Dates
1/2 of A Sun Dried Vanilla Bean Pod (I am sure you could substitute with a teaspoon or so of vanilla extract if needed)
6-8 Pecans (OPTIONAL, if you have nut allergies avoid this)
Blend all dry ingredients (incl dates & vanilla) except the pecans in a food processor until well mixed. Now transfer to a bowl and stir in the liquid ingredients...or you may do as I did and do it in the food processor BUT be forewarned it will require plenty of stirring and creates a hard to clean food processor if you do it this way. Now chop some pecans, stir them in, and let freeze for an hour (create your fudge sauce in the mean time).
Fudge sauce:
240 Ml (1 Cup) Dates
120 Ml (1/2 Cup) Rice Milk
80 Ml (1/3 Cup) Cacao Powder
60 Ml (1/4 Cup) Water
4 Tbsp (Virgin, Cold-Pressed) Coconut Oil (AKA Coconut Butter)
1-3 Tbsp (depending how sweet you want it) Maple Syrup or Honey ect
1 Tbsp Cornflour or Arrowroot, to thicken
1-2 Cashews, optional, to thicken
Everything goes on a blender at high speed-you will need t scrape the sides a few times, and give this at least a few minutes of nonstop high speed blending to really get the consistency right. This fudge sauce tastes just like the real thing.
After the ice cream has frozen for about an hour, drizzle in fudge sauce and serve. Serves 2-3 (or 1 if you love chocolate, ha ha) you will probably find you have some fudge sauce left over, feel free to refridgerate this and use as a dip for fruits or a frosting for something else.
For the ice cream; you will need...
240 Ml (1 cup) Corn Flour
60 Ml (1/4 Cup) Cacao Powder
60 Ml (1/4 Cup) Rice Milk (or breast milk or almond milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Organic, Local Honey
3-4 Dried, Pitted Dates
1/2 of A Sun Dried Vanilla Bean Pod (I am sure you could substitute with a teaspoon or so of vanilla extract if needed)
6-8 Pecans (OPTIONAL, if you have nut allergies avoid this)
Blend all dry ingredients (incl dates & vanilla) except the pecans in a food processor until well mixed. Now transfer to a bowl and stir in the liquid ingredients...or you may do as I did and do it in the food processor BUT be forewarned it will require plenty of stirring and creates a hard to clean food processor if you do it this way. Now chop some pecans, stir them in, and let freeze for an hour (create your fudge sauce in the mean time).
Fudge sauce:
240 Ml (1 Cup) Dates
120 Ml (1/2 Cup) Rice Milk
80 Ml (1/3 Cup) Cacao Powder
60 Ml (1/4 Cup) Water
4 Tbsp (Virgin, Cold-Pressed) Coconut Oil (AKA Coconut Butter)
1-3 Tbsp (depending how sweet you want it) Maple Syrup or Honey ect
1 Tbsp Cornflour or Arrowroot, to thicken
1-2 Cashews, optional, to thicken
Everything goes on a blender at high speed-you will need t scrape the sides a few times, and give this at least a few minutes of nonstop high speed blending to really get the consistency right. This fudge sauce tastes just like the real thing.
After the ice cream has frozen for about an hour, drizzle in fudge sauce and serve. Serves 2-3 (or 1 if you love chocolate, ha ha) you will probably find you have some fudge sauce left over, feel free to refridgerate this and use as a dip for fruits or a frosting for something else.
Saturday, 26 November 2011
Dark Chilli-Chocolate Balls
2 Heapin' handfuls of Desiccated Coconut
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup
Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup
Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!
Monday, 7 November 2011
HOLY DONUTS!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.
100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon
In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.
100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon
In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.
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