After making Tiger Nut Milk, there is always a lot of dry pulp left over and it is such a shame to just discard it, so I came up with these easy-to-make and nutritious raw treats.
(See recipe for Tiger Nut Milk here, but you could also use almond milk pulp or sweet apricot kernel pulp which would give a slightly different flavour).
They are tarty because they are made using golden berries* which have a sweet/tart flavour, giving these treats a sharp citrus taste, and ‘tarty’ because they are over-made-up with cinnamon-flavoured raw cacao powder!
Before beginning, it is a good idea to slightly moisten, ever so lightly, the goji berries, with water or fruit juice, as they can be reluctant to blend when processed and you can get little bits of hard berry in the mix.
Today’s accompanying music video is the very funny Mika and ‘We Are Golden’ – Golden Berries, get it? 😉
Ingredients
1 Cup Tiger Nut Pulp
1/2 Cup Raisins
1/2 Cup Mixed Goji Berries and Golden Berries in a ratio of 2:1
1 Tsp Coconut Oil or Cacao Butter*
Raw Cacao Powder mixed with sprinkling of Cinnamon for dusting
Method
Process all ingredients except Cacao Powder until it is blended enough to stick together when pressed.
Squeeze together and shape into balls. It probably won’t roll, but will press into shape.
A busy day today! Belatedly inspired to make some raw chocolate for Valentine’s Day, I devised not 1, not 2, but 3 recipes for different palates. They are very simple to make: once you’ve got the cacao butter melted and measured, it takes seconds to mix together and then all you need to do is pour and freeze.
(We use their products because they are Organic, Raw, Fair Trade and Excellent Quality. Apart from the bars and cacao butter, most of their products come in Resealable Bags and the new packaging is Recyclable too!)
This version is very dark, coconut palm sugar is not like refined sugar, it is much more subtle. You may also want to grind it a little finer so that it blends more easily.
Remember, Raw Chocolate is very rich and you won’t eat as much at once as you would if it were commercial chocolate.
Note: As always, we tend to do things by eye and taste, so measurements are inevitably approximate.
First, cover a baking tray with greaseproof paper and have some small cookie shapes ready. Heat up some water to melt the cacao butter in a small bowl in order to measure it if it’s in a block or if it’s broken up into small pieces you can put it straight into the bowl with the cacao powder and coconut palm sugar.
Ingredients
90g Raw Cacao Butter
60g Raw Cacao Powder
60g Coconut Palm Sugar
1 Tsp Vanilla Extract
Approx 3 Tbsp Finely Chopped Raw Almonds (We actually forgot to measure. Just sprinkled them on!)
Method
Melt Cacao Butter and add to Cacao Powder and Coconut Palm Sugar in a bowl over a pan of hot but not boiling water.
Stir until sugar is dissolved and everything is thoroughly mixed and smooth. Add Vanilla Extract and stir in well.
Pour into moulds on parchment-lined tray or directly onto parchment. If the latter, roll the tray around to make the chocolate spread.
Sprinkle with chopped almonds and lightly press into mixture.
Freeze until hard.
Carefully press out of moulds or break up the flat chocolate into pieces. It is best left in the freezer until required. We portion them up so we can just take out the amount we need and the chocolate doesn’t start melting while you break it up or sort out how much you want.
Vanutte Chunks
Sweet Mulberry Raw Chocolate
This second recipe is sweeter as it has raw maple syrup in, children might prefer it, although it is still dark.
As before, have some moulds ready on a parchment covered tray.
Ingredients
25mls Melted Raw Cacao Butter
15g Raw Cacao Powder
25mls Raw Maple Syrup
10g Cashew Pieces
10g Dried Mulberries, de-stalked and broken up
Method
Mix together Cacao Butter, Maple Syrup and Cacao Powder in a bowl over a pan of hot but not boiling water until well blended.
Mix in Cashews and Mulberries and pour or spoon mixture into moulds, or pour mix into moulds and add nuts and mulberries on top – this will probably give you more shapes, we did it the first way and it made the mixture very thick.
It only made about 6 small shapes that were quite thick, so adjust amounts accordingly if you have a lot of chocolatey mouths to fill!
Freeze and store as before. (They are on the right of the photo below – we tried one first!)
Sweet ‘n’ Sour Raw Chocolate Chunks
Recipe Number 3 is also sweet and as there are so many different tastes in our family we thought we would cover all bases and add some sweet and sour dried fruit as well as the nuts to this one!
My husband loves raisins but the younger family members won’t eat them so he can have that row all to himself! I love dried Golden Berries, they have a sweetly tart flavour that I can’t resist, so there’s a row of those for me. In the middle are cashew pieces and dried mulberries.
Ingredients
30mls Melted Cacao Butter
30mls Raw Maple Syrup
20g Raw Cacao Powder
Handful of Raisins
Handful Golden Berries
Handful of Cashew Pieces
Method as before, but pour onto parchment in a tray and roll around to spread it out, then sprinkle the other ingredients in rows to cover the whole area and press in lightly.
Freeze and store as before. (We were able to keep the rows separate once solid by gently using a knife in a sawing motion and then breaking them up).
With all these recipes you can add different flavours. Some like mint, orange – even chilli!
Ps Here’s a whimsical music video By Death By Chocolate. Enjoy!
Warning: Cycling season is back so fun Orica-GreenEDGE YouTube video at end of recipe!
There is always a debate in our house whenever nut milk is made as to what do with the leftover pulp. It seems wasteful to just discard it and you need to have some idea of what you’re going to do with it before you make the nut milk. Having soaked the almonds for the milk last night, I was lying in bed this morning trying to devise a way to use up the pulp. I had a nice long lie-in! There are already recipes using Tiger Nut Pulp on my Raw Treats Recipes Page and here’s the one I came up with using the Almond Nut Pulp.
See, I really was working not sleeping 😉
As always, measurements are approximate, substitutions of like for like are encouraged, whatever you have in your cupboards that behaves in the same way.
All ingredients are organic and vegan.
Before you begin, line a baking tray with greaseproof paper, then break up the bar of raw chocolate into a bowl to be placed over a pan of hot water (not boiling) to melt when you’re ready to drizzle. Heat up some water in the kettle to melt the cacao butter ready to add to the food processor with the rest of the ingredients.
Ingredients
1 Cup Almond Pulp
1 Cup Mixed Dried Figs & Dried Apricots – about 2/3 figs to 1/3 apricots
1/2 Cup Mixed Seeds – we used Sesame, Pumpkin & Sunflower
1/2 Cup Melted Cacao Butter*
1 Tsp Raw Maple Syrup (Optional)
1/2 Cup Dried Mulberries*
1/2 Cup RoughlyChopped Almonds + some more finely ground to sprinkle on
1 22g Bar Pitch Dark Raw Chocolate*
Method
Place Almond Pulp, Figs, Apricots, Mixed Seeds in processor
Pulse a few times, then process a few seconds, stirring down if it sticks
Add Melted Cacao Butter and Maple Syrup and process a few seconds, again stirring down to make it all come together well
Working quickly, add Chopped Almonds and Dried Mulberries
Process a few more seconds, they need to still be rough to give a little bite.
The mixture should come together when pressed
Quickly press into tray – the cacao butter will be setting – then melt chocolate and drizzle or spread over mixture, ours had a bit of both: The part that has chocolate spread over it also has finely chopped almonds sprinkled on.
Place in the fridge for a few minutes then slice.
Makes about 12.
As the professional cycling road race season is back, here is a fun video of the guys from the Aussie Orica-Greenedge team having some fun with the kids in South Africa to ‘Uptown Funk.’ However bad your day is going, this is guaranteed to make you smile! Enjoy!
This recipe was born on a freezing wet British Friday in August! It is just the thing to curl up with on a chilly afternoon or evening now that it’s time once again to don the thermals and woolly pullies.
Warming and very chocolatey, this hot chocolate is made with Raw Cacao, Hemp Milk and a touch of cinnamon, but you can opt for nutmeg, ginger or even chilli or cayenne if you’re feeling that way inclined! (You can of course use nut milk if you don’t have hemp seeds but it will have a different flavour).
Ingredients:
2 Cups Hemp Milk made with Raw Chocolate Company Shelled Hemp Seeds* (or any nut milk)
2 Tbsps Raw Chocolate Company Cacao Powder
2 Tsps Coconut Oil
1/4 Tsp Cinnamon
3 Squares Raw Chocolate Company Pitch Dark and a little extra to grate on top
2 Tbsps Raw Chocolate Company Raw Coconut Palm Sugar
Method
You can do this 2 ways: If you have a high speed blender, place all the ingredients in together and blend for about a minute. The blender will warm up the mixture so it is ready to drink straightaway. If not, warm but don’t boil the Hemp Milk in a saucepan – it is best done from room temperature – and stir occasionally.
Add the warm milk to the rest of the ingredients and blend. Grate some Pitch Dark over the top.
Makes enough to fill a huge Friends-type cup or 2 small mugs, so depending on how generous you’re feeling, curl up or cuddle up in front of the fire and unwind with Van the Man’s ‘Oh The Warm Feeling’ (youtube link: http://youtu.be/os9nt93BhqE) or better yet, find an episode of Friends (usually on Comedy Central) and remember what Friday evenings used to be like… Chandler, Joey, Frasier, Niles…
I feel a song coming on… ‘I’ll be there for you…’
Warning: A very few people are sensitive to cacao and are advised not to drink this on an empty stomach eg first thing in the morning.
This recipe first appeared on the Raw Chocolate Company Blog in an edited form.
(Apologies for no pictures of Christmas food, I was too busy eating it!
Despite still managing to have a couple of juices a day over the Christmas period and only succumbing to 3 vegan mince pies, a glass of fizzy wine, some bombay mix and some tortilla chips, by way of processed food, I have managed to gain 3lbs. I think it was Christmas get-together number four that did it, as I seemed to consume most of those items in one day!
But gaining the 3lbs doesn’t worry me, I know they will disappear when I get back to normal.
What matters is we had a wonderful time. All 13 members of my family came together – a rare feat given one member had just returned from Peru! – with everyone old enough producing an item of food towards the buffet lunch.
My son made the most decadently delightful raw chocolate avocado mousse I have ever tasted – and I think I ate most of it!!
(Well, he said he needed his kilner jar back😉)
He also made onion bharjis (yum), my daughter made vegan sushi (my favourite), there were sesame and mint falafels (me again), almond stuffed olives (ditto) and my daughter-in-law made me some raw breakfast bars(but as I discovered, also good for lunch, tea and any time in-between!)
So that explains the 3lbs. I enjoyed putting on every ounce of them haha!
Christmas is a special occasion for us as it is the only time of year when we can all be in one place to share a meal together, and I wasn’t going to spend this precious time worrying about weight gain.
Neither should you.
Now life has returned to normal, I am gradually returning to normal portions of clean food, juices and smoothies.
What matters is looking and feeling healthy, having energy, resisting coughs and colds – not obsessing over 3lbs.
I find January difficult. Dark, damp chilly days, post-Christmas blues, everyone hibernating waiting for the sun to come out.
A few years ago, I developed a coping strategy whereby every January I give myself a project or a challenge.
Three years ago, for instance, I spent the month adding to my family history. Two years ago, I came across Jason Vale’s 3lbs in 3 Days app* and began juicing (see my post ‘J is for January, Juicing and Jason!’).
I discovered a new me.
Last year, I became a raw foodie and vegan.
This time I am going to try Super Juicing. I have wanted to do it since I saw Jason Vale’s documentary, Super Juice Me! (see it for free on YouTube, link below), but wasn’t sure I had the stamina or discipline. I have done 7-9 days before, but I am concerned about my weight. I can’t afford to lose more than 3 or 4lbs, having already lost and kept off 34lbs and reached an optimum weight for me.
No, I am not superjuicing for weight loss. At this time of year, I always feel a slump in energy, a feeling of lethargy. As I write this, it is such a grey, wet day we need all the lights on, the fire lit. No opportunities for natural Vitamin D. I also have multiple aches and pains from longterm injuries. The youngest children were full of coughs and colds at Christmas, plus my husband has started sneezing.
So I am superjuicing to boost my energy levels, help ward off winter viruses and to see if it will help me reduce the pains and stiffness of damp winter weather.
This week I am tapering down: gradually returning to my normal clean diet in preparation for beginning Jason’s Free Big January Juice Challenge on the 11th.*
Part of this preparation is reading Jason’s ‘Super Juice Me! 28-Day Juice Plan.’
Although I have done most of his juice challenges, it is still always inspiring and remotivating to read one of his books before embarking on a cleanse.
It is as important to renew your juicing faith, to understand how it works and why you’re doing it, to make a mental commitment, as to prepare your body physically by gradually reducing the processed, sugary and fatty foods, coffee and alcohol.
I recommend reading any of Jason’s books: they are easy to read, informative as well as amusing. His enthusiasm is like attending an evangelical meeting. It is almost impossible not to see it through once you have read the book, made the commitment and best of all, watched his daily coaching videos. His SuperJuiceMe! The Documentary * is also inspirational as is Joe Cross’s film, Fat, Sick and Nearly Dead.
So this is my personal January Challenge: I am committing to doing a 14 Day Super Juice Me plan. I will see how that goes and how it affects my weight before deciding whether to carry on.
I had my last mince pie on Friday.
(It is important to emphasise that this is Taper Down Week NOT One Last Blow-Out Week!)
I am having my morning ginger shots or variations on the theme (see my post ‘Juicy Winter Warmers), a protein smoothie for breakfast, blended juice for lunch, a handful of nuts in the afternoon and light cooked meal for dinner – oh, and perhaps a little Raw Chocolate Company* raw chocolate in between (well it would be rude to let my Christmas present go to waste!)
Tiger nuts aren’t just tiny little balls of protein, they are also versatile in flour and milled form.* I decided to add some milled to these lemony truffles.
(While devising this recipe I found myself humming Mud’s Tiger Feet and discovered this youtube video of Mud live on ToTP 1974. It’s hilarious and can’t fail to make you smile! http://youtu.be/QZvPtzFyrSM)
These are similar to the mix for the Spiced Fruity Raw Vegan Gluten-Free Christmas Pudding The method is a little different, however. You may want to make individual treats for a gift or if you don’t need a whole pudding. They keep well in the fridge or freezer.
As always, measurements are approximate, substitutions are encouraged so long as they are like for like. If you don’t have enough dates, use some raisins or figs to make it up. The recipe contains no refined sugar.
The mix is vegan, gluten-free and all done in the food processor, so it’s easy-peasy lemon squeezy!
Different combinations of tart or sweet berries will give you a different balance of sweetness.
The fun bit is that if you really want, you can scoop out small amounts of the mixture and try them with a different combinationof spices, or dust with a different powder eg cacao, lucuma powder, fine tiger nut flour,** finely ground sweet apricot kernels or almonds, and you can test as you go along: add a bit of this or that, see what you prefer and then next time do it all for real with your preferred combination!
Good for getting the kids involved rolling them in different ingredients and trying them out.
They also make a great gift.
So put on some Seasonal music – my antidote to all the shopping centre Christmas muzak: Miley Cyrus, Permanent December – and off we go!
Ingredients
Half Cup Sweet Apricot Kernels (or almonds, roughly chopped) pre-soak them while you get everything else ready
Half Cup Walnuts
Half Cup Dates
Half Cup Goji Berries
Half Cup Dried Mulberries
Zest and Juice of Half an Orange (or apple juice if you prefer a sweeter flavour)
Zest of Half a Lemon
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
Or whichever spices you prefer, adjust amount according to taste
Method
Pre-soak the Sweet Apricot Kernels Soak Berries in the Orange Juice (or apple juice if you want it less citrusy)
Drain Kernels and process Add remainder of ingredients
Process & Stir, Process & Stir, it will take a while, until you arrive at your preferred consistency.
Scoop spoons of the mixture and roll into balls in your hands. Refrigerate to firm up. Lightly dust with Raw Lucuma Fruit Powder or whatever else you fancy. It has a slightly malted flavour and is rich in healthy nutrients.
You could also dip them in melted raw chocolate, add a little raw cacao butter to make it dip easier and prevent it being too brittle when it sets. Place in truffle cases, decorate with holly and gracefully accept all the compliments!
These raw treats are loved by everyone who tastes them, including the sceptical male Tweens in the family! They are moist, sweet and fruity and will keep for ages in an airtight container in the fridge or freezer. They are quick and easy to make and would be a lovely gift if placed in pretty cases and a suitable box, decorated with colourful ribbon or string.
They provide a wealth of nutrients and make an excellent afternoon pick-me-up, a lunchbox treat or after-school energy hit.
Depending on the size, makes about 15.
All measurements are approximate.
Vegan, Gluten-Free & Organic.
Can be nut-free if you have a nut allergy.
Ingredients
10 Dried Figs, stems removed, chopped
6 Soft, Sulphur-Free Dried Apricots, chopped
(You can substitute other dried fruit but the overall flavour will be different)
1 Tbsp Orange Zest and a small squeeze of juice
1 Cup Desiccated Coconut or half and half with Almonds, freshly ground
1 Tsp Organic Maple Syrup (optional)
1/2 Tsp Ground Cardamom Seeds
A little Desiccated Coconut and/or ground Raw Sweet Apricot Kernels* or Almonds, Raw Cacao Powder*, Tiger Nut Flour* for dusting.
Method
Process the dried fruit, then add the rest of the ingredients and process again until it all comes together.
(Here comes the lovely messy bit!)
Scoop up about a rounded tablespoon of the mixture and using your hands, shape gently into balls.
Next, roll some of them in Dessicated Coconut, ground Raw Sweet Apricot Kernels, Almonds or a little dusting of Raw Cacao Powder or Tiger Nut Flour.
Refrigerate to firm up and keep chilled in an airtight container or if they aren’t going to be gobbled up at once, keep them in the freezer.
This protein-packed smoothie features Organic Raw Goji Berry Powder, Organic Shelled Raw Hemp Seeds and Organic Raw Goji Berries (we use The Raw Chocolate Company products*). It can be made in a small blender, we used the kind that can also be used as a flask, so you blend and go.
All measurements are approximate.
I am a great believer in adaptation and substitution, so don’t panic if you don’t have everything on the list. You are advised, however, not to take this too literally as one family member did when missing out the peas from the raw Pea and Mint Soup and the lentils from the Lentil Stew! Continue reading “Gorgeous Goji Berry Smoothie”→
How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
These are similar to the mix for the 
pearsnotparsnipsdotcom 
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