Tag: vegan

Nourishing Antioxidant Fudge

Nourishing Antioxidant Fudge

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Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.

This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!

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[headline]Nourishing Antioxidant Fudge[/headline]

Gluten-free, dairy-free and refined sugar-free

¼ cup almonds

2 tbs sunflower seeds

2 tbs pepitas

1 tbs chia seeds

½ cup desiccated coconut

¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)

½ cup coconut oil

½ cup rice bran syrup

1 tbs maqui powder

¼ – ½ tsp spirulina (optional)

Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnish

Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.

If you …

Double Chocolate Crunch Bars, and the goodness of cacao.

Double Chocolate Crunch Bars, and the goodness of cacao.

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Well it is coming up to that time again, Easter time, holidays, time with family and friends, and temptations a plenty! This month I am creating a number of chocolate based recipes for Loving Earth, so I thought I would share this recipe with you here also. I wanted to put together recipes that were delicious, festive, and also nourishing and not full of rubbish. These bars fit the brief perfectly!

This recipe is quite heavy on the cacao. I love cacao. It is amazingly rich in minerals (particularly magnesium) and antioxidants. Cacao powder is the unheated, raw version of cocoa, and cacao butter is made by pressing the raw cacao nibs. The butter has a much higher melting temperature, and so is solid at room temperature. By the way – if you have any left-over cacao butter, it makes the BEST body moisturiser.

However like everything, it can be controversial. Cacao contains theobromine, which is a powerful stimulant to the nervous system. Some indulgence here and there is not going to be a problem, and everyone is different in terms of how much they can tolerate – similar to coffee. Just know that as much as I love cacao, I am not eating spoonfuls 10 times a day – moderation is key, as with anything! A little trick I often use is to use 1/2 raw cacao powder, and 1/2 carob powder in recipes that I want to tone down the caffeine, or if I am making it for people I know are sensitive to it. It is a wonderful combination as carob is rich in calcium, which nutritionally combines beautifully with the magnesium rich cacao. Most people however will tolerate it beautifully, and it is certainly 100 times better than your typical commercial chocolate bar.

[headline]Double Chocolate …

Rhubarb and Coconut Ice-Cream Crumble, and a FRESH START.

Rhubarb and Coconut Ice-Cream Crumble, and a FRESH START.

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Last post I happened to be talking about the lack of summer Melbourne was experiencing, and that if I made some icy-treats this should surely encourage the process. Well, it seems to have worked! We have had some crazy weather, today was 41 degrees Celsius (105F) and now I am  thinking – will this work with other things in my life? If I buy some more jars of things, will my kitchen pantry magically transform into one of those beautiful walk-in, loads of space ones where you don’t knock over 5 things trying to reach the black peppercorns at the back? Ask, believe, receive baby! I’ll report back on that next time…

For now though, I have another lovely icy treat. An ice-cream crumble, that started as a cake, and I think I’m in love. The problem for me though with a lot of ice-creams is the vegetable gums, carageenan, and other E numbers added as emulsifiers – to thicken it up, and make it smooth and creamy. Traditionally, eggs are used for this purpose, however you will more commonly find these emulsifiers in commercial ice-creams as they are cheap and easy. As an alternative for those that don’t want or can’t eat eggs, I experimented with arrowroot powder, which is from the trunk of the tapioca tree. And I’m pretty happy with the result.

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I have kept it dairy free by using coconut milk, which makes fast friends with the rhubarb and strawberries. Originally I had planned to make this as a ‘cake’, using the base from my Blueberry Cheese Cake and piling the ice-cream on top. In my head, this was gorgeous and delicious. Delicious was right, but I could not take a gorgeous photo of it for the life of me. So, I turned it upside down …

Raw Chocolate Balls

Raw Chocolate Balls

BallPopsHandBliss Balls, Chocolate Balls, ‘Rum’ Balls, Tuffles; whatever you like to call them – they are delicious! There are approximately 4 million recipes online for different versions of these, and here’s why I like mine.

1. My recipe uses no dates. I don’t really have a problem with dates eaten in moderation, they are delicious and a natural fruit. They are however extremely sweet, and I find can often take over the flavour of raw desserts.

2. These balls are PACKED full of protein, good fats and nutrition from the nuts, seeds and tahini.

3. They are not overly sweet, and make use of the wonderful cinnamon, not only for flavour but to help with balancing blood sugar.

4. They are incredible easy to make, versatile, and use ingredients that you most likely have hanging around in your cupboard.

5. They are delicious and family friendly! If you need them for school lunches, just sub out the nuts with extra seeds.

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So there you have it. Five great reasons to try out these balls. We have a birthday party coming up!!! (very exciting – any ideas welcome!) and so I fashioned them into ‘pops’ with the use of a fancy straw – kid appeal – very high – job done.

 

[headline]Raw Chocolate Ball Pops[/headline]

 

½ cup sunflower seeds

¼ cup hemp seeds (or quinoa flakes or pepitas)

¼ cup brazil nuts (or macadamias, cashews etc)

¼ cup tahini or almond butter (I used black tahini)

2 tbs chia or flax seeds

¼ cup coconut–desiccated, plus extra for rolling

2 ½ tbs raw cacao powder

1 tsp cinnamon

¼ cup of rice syrup or honey, or to taste

A pinch of sea salt

Up to a tbs water – depending on consistency

Blitz the nuts and seeds in a …