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chocolate

Decorations & Toppings/ Rawfood Cousine/ Superfoods & Sprouts/ Sweet

HAZELNUTT CHOCOLATE BUCKWHEAT GRANOLA

So! Hello! Let´s up this rawfood game together, shall we? Granola is usually made from oats, nuts, seeds and dried fruits. For me, granola is just something crunchy on my smoothie. I always loved to add plain dehydrated&sprouted buckwheat on top of my smoothie bowls. But for you I leveled this up a bit! 😉 Aaaaand it means hazelnutt&chocolate flavour!

This can be a new thing for those of you who never tried to sprout buckwheat. Or to those who actually never tried to sprout anything ;D. No worries, I got you. I will soon post an article for beginners with sprouting, for people who are kinda into the idea of trying a sprouting but totally haven´t a clue how to do it. It´s easy! And I will guide you through it.

With this recipe though, I will act like you already know how to generate your own buckwheat sprouts – so I would say it´s for more advanced rawfood enthusiasts! 🙂

 

Well, ok, little hint:

1. you soak buckwheat overnight,

2. after a soaking it for at least 6-8 hours you will drain it, put it into a sip where it can breathe and you will wash it tree times a day,

3. and tadaaaaa, after 2 days you will have a fresh home-selfgrown-sprouts!)

 

For it to be raw you also need a dehydrator. I´ve never tried raw vegan recipes in the oven or drying it under the Sun, but those people exist and they have succes with it :D. So again, no worries if you don´t own one, oven/Sun could be enough. Especially if you don´t care if it is gonna stay raw or not!

Again, this is what I like and I encourage you to do it your own creative way. If you don´t like hazelnutt-chocolate flavour, do your own thing, honey ;D. You can make it fruity, with nuts and seeds, levander, orange, whatever you can imagine ;). So let the buckwheat sprouts be the base and then you do whatever you like ;).

Hezelnutt Chocolate Buckwheat Granola

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By Not So Guilty Pleasures Serves: 10
Prep Time: 10 minutes Cooking Time: 12 hours

Ingredients

  • 500g fresh buckwheat sprouts
  • 35g hazelnutt oil
  • 100g coconut sugar
  • 10g gingerbread spice (cinnamon, anyz, kardamon, muscat nut, ginger, ..)
  • 40g raw cacao powder

Instructions

1

Put the sprouts into a big bowl and first add oil and combine all perfectly.

2

Add coconut sugar and mix all together well.

3

Add gingerbread spice, mix, add cacao powder and mix again.

4

Spread it all onto a dehydrator sheet and let it in the dehydrator overnight. Or watch it during the day and take it out once you think it´s fully dehydrated so it can last forever ;D. It will not, trust me.

Basics of Raw/ Rawfood Cousine/ Sweet

CHOCOLATE PEPPERMINT MOUSSE

Another day, another raw vegan chocolate recipe! ;D Well. We love chocolate, don´t we? I love basic recipes, cause it shows people that they don´t need to go crazy with equipment and ingredients. You can leave this totally plain or add different ess. oil. What I can deffinitelly recommend is orange essential oil. In combination with chocolate it´s totally devine!

For this recipe you just need a mixer. And it can be the basic one. I also love this recipe cause it´s super quick and it can be easily made just for 4 people or for 30 in a few minutes. So if you are home cook hosting dinner party or chef in a busy restaurant or hotel, you can all benefit from this easy deliciousness!

When I say basic, it´s really basic. There are so many variations and how to make chocolate mousse. Avocado-raw cacao-coconut oil and agave is also an option. Some people like to use aquafaba = legumes tinned water. Well. Your mousse, your choice ;D. But I would say that for people with liquid sugar sensitivity – dates are gonna be good option. But! I like it really sweet, so if you will make it and you will be like: „Wooooah, what is this!“ ;D (it can happen, I´m a sweet girl!) – Next time use avocado instead of part of dates. Or you can still fix it with adding more water and avocado (and cacao if needed). It needs to be creamy and fluffy, not watery, not super stiff. Perfectly in balance.

If you would like to go all-in, use few decagrams of both melted cacao butter and 100% chocolate. I would say, 20-30g of each plus a bit more water. It´s gonna taste like chocolate truffles!

Chocolate Peppermint Mousse

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By Not So Guilty Pleasures Serves: 6
Prep Time: 10 minutes Cooking Time: 5 minutes

Ingredients

  • 250g water
  • 200g dates
  • 45g coconut oil
  • 50g raw cacao powder
  • 3-4 drops of peppermint essencial oil

Instructions

1

First mix dates, water, essential oil untill is everything perfectly smooth.

2

Add coconut oil and mix again.

3

Add cacao powder and mix untill you have no pieces of powder inside.

4

Transfer the cream in individuall glasses and let it sit in a fridge for about 30 minutes to 1 hour.

5

Decorate as you like. I used cocoa nibs and soaked, sprouted&dehydrated buckwheat and mint.

Artisan/ Party!/ Rawfood Cousine/ Sweet

SESAME CHOCOLATE BONBONS

This raw vegan “Sesame chocolate bonbons” recipe brings me back to Malta on Amchara retreat centre where I´ve created it for my food demos there. I had to always come up with something quick and easy. First to encourage people who never heard about rawfoods that raw vegan treats could be easily made at home with almost zero equipment. Secondly. It had to be yummyyyyy.

And I think I made it with these little sasame chocolate bonbons. Plus, you can swirl in some superfoods that you like and here you are! With totally healthy and guilt free ;D chocolate treats (read it with bit of sarcasm and 60´s television advertisement voice! ;D. Giiiirl.., just don´t overeat on them, alright? :D).

I used yacon sirup in these cause it has GI 1 (glycemic index), which is amazing when you are combining fats and sugars. You can also use stevia if you are conciouss and cautiouss about sugar. Or go wild and use high sugar sweetener. Who cares that much when it comes to chocolate, right? 😀 Although each sweetener will give you a different result. So if I personally went purely for the taste, I would use maple syrup or agave cause they are neutral. Yacon, coconut sirup and date sirup will give you a bit sour-fruity taste.

TIP: For Nutella taste exchange coconut oil for hazelnutt one!

What is important – because this is simple&quickest way of homemade chocolates – making process of these bonbons doesn´t involve tempering of chocolate, so they will melt in the room temperature. So keep these yummies in the fridge or freezer. 

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Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

  • 1/2 cup coconut or hazelnutt oil
  • 1/2 cup cacao butter
  • 1/4 cup yacon sirup or sweetener of choice
  • 3/4 cup raw cacao powder
  • 1 cup white sesame seeds
  • 1 tsp maca or superfood of choice
  • 1 tsp cinnamon

Instructions

1

Slightly heat your coconut oil and cocoa butter in pot (not boil). Use double pan technique if you are not so good with not boiling it ;D. That means that you take one bigger pot, pour water in, place smaller pot with coconut oil&cacao butter inside on the warming up water in the bigger pot and wait and stir it untill are those 2 ingredients totally melted down.

2

Put melted coconut oil and cacao butter in a bowl and first add and mix all your liquids and then the other ingredients in.

3

Mix all together well. I mean, no chunks of cacao powder or your superfoods ;D. And use a silicon praline form for your chocolate bites. 

4

Decorate as you like and put everything in a freezer to let it sit.

Notes

For decoration use your creativity and imagination. I used pumpkin seeds, coconut chips and sesame seeds. But rose or levander petals would be also beautifull. Or any other chopped nuts and dried fruits. These chocolates are super versatile. You can also use essential oils and totally level these up! My favourite would be orange I guess. And levander ess. oil with levander petals as a deco! Wuaaaah! ;D