Tag: The Raw Chocolate Company

Raw Chocolate Orange Christmas Pudding Bites

img_2454I put a picture of these on Instagram as soon they were ready so as to have a record of the ingredients until I had time to write them down – it was a very busy day in terms of administration, phonecalls etc – and I very swiftly received a message saying ‘early!’ So I’m holding back this post for a couple of weeks, I don’t want to spook the horses (but as I write, we are only 5 weeks away and preparation is everything!)

We’ve used leftover almond nut pulp, but you can use alternative milk pulp or if you have a nut allergy, use ground sunflower seeds or similar, it will alter the flavour slightly . (See How To Make Almond Milk for the nutritional benefits of almonds).

These are healthy raw treats, full of vitamins, minerals, healthy fats, fibre and protein and contain no refined sugar.

Some people may find the golden berries a little tart, you can substitute for more gojis or dried apricots. See also Choco Almond Truffles for a sweeter version with coconut and maple syrup.

Ingredients

1 Cup Almond Milk Pulp, squeezed dry (or any other nut/tiger nut pulp or ground sunflower seeds)

1/2 Cup Raisins

1/4 Cup Goji Berries, soaked in a few drops of the orange juice*

1/4 Cup Golden Berries*

1/4 Cup Dried Mulberries*

Juice and zest 1 1/2 small Mandarin Oranges

1 Tbsp Cacao Powder*

1 Tbsp Melted Raw Cacao Butter (4 Pulsin’ Cacao Butter Buttons)

Blend all of the above in a food processor until it will come together and roll into balls.

Roll into balls and place in the fridge to firm up while you prepare the topping.

For the raw chocolate topping:

Melt approx. 1/3 bar of Pitch Dark or Orange Raw Chocolate*

with 2 Pulsin’ Cacao Butter Buttons (about 1 Tsp melted)

and a squeeze of the remaining mandarin orange

(do this in a bowl over a pan of hot but not boiling water)

Dip the balls in the melted chocolate and top with a goji berry moistened with a drop of orange juice.

Leave to set and keep in an airtight container in the fridge.

*https://www.therawchocolatecompany.com/

http://www.pulsin.co.uk/

Copyright: Chris McGowan

Spirulina, the Ultimate Superfood? + Banana, Blueberry & Red Peanut Smoothie

imageI loved this smoothie! It has an unusual combination of ingredients and I wasn’t expecting to photograph it at all because usually anything with dark ingredients, and especially Spirulina, will look less than appetising. I was pleasantly surprised, it looks just like a milkshake!

Nutritionally, it has everything you could ask for: potassium, magnesium, iron, zinc, calcium, protein, B12, Vitamin K, iodine, essential fatty acids, fibre – in fact, more vitamins, minerals and antioxidants than you can shake a spoon at.

This so-called superfood can help with post-exercise recovery and fatigue, plus reduce the symptoms of Candida and of allergic rhinitis, among other benefits.

Spirulina is an algae that is mostly protein (between 60% and 70%) and contains a long list of vitamins, minerals and fatty acids. I found it difficult to take on its own when I first tried it just in water, it was better in a small glass of apple juice, but it didn’t blend, I found adding it to smoothies the best way to take it. I then tried the Juicemaster brand and found it a milder version, it certainly doesn’t shout above the other ingredients in this smoothie or spoil the taste.

It’s so beneficial for good health that it’s one of those foods you just know you have to have for your own good!*

I’m not really selling it to you, am I?

Trust me, if I gave you this smoothie and you didn’t know it had spirulina in, you’d be none the wiser. But if in any doubt you could add a medjool date or some maple syrup to be on the safe side!

Remember, the coconut water is naturally quite sweet, as is the banana.

Begin with 1 Tsp a day and gradually increase to 3 times a day if you want therapeutic levels.

(If you have to watch your sodium levels, then please do your own research).

Ingredients

Soak 3 Tbsps Oats, 1 Tbsp Organic Chia Seeds* and a handful of Organic Red Peanuts in a Medium Glass of 100% Raw Coconut Water in the blender for 15 minutes to make them more digestible.

Add

1 Small Banana

A Large Handful of Organic Blueberries, washed

1 Tbsp Meridian Smooth Palm Oil-free Peanut Butter

1 Tsp Juicemaster Spirulina

Blend and add ice if you prefer your smoothie chilled. Enjoy!

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*Please Note: Since spirulina stimulates the immune system, anyone with an over-active immune system or an auto-immune condition such as Lupus or Multiple Sclerosis is advised not to take it. Similarly, due to its phenylalanine content, those with the metabolic disorder PKU should also avoid spirulina.

Juicemaster

*The Raw Chocolate Company

Meridian Foods

Copyright: Chris McGowan

The Benefits of Baobab, a Fruity Protein Smoothie + Review of Aduna Bars.

img_1319Baobab powder may be new to many of you. I’ve only recently begun using it in smoothies and on porridge and I really like it.

It has a mild, citrus almost sherbet taste and contains protein as well as calcium, iron, thiamin, vitamin C, fibre and potassium.

I use Aduna* brand as I like their ethos: they use vegan, organic ingredients and support small producers in Africa, many of them women (here’s a link to a good article in The Guardian about their business and the impact of growing baobab on local African economies).

I also use their moringa leaf powder which is a green herbal-tasting superfood, a bit like spinach, also with a high protein content, vitamins and minerals.

(My first order came with a personal handwritten thank you note and a couple of recipe cards, which was a nice touch).

(Coincidentally, after I had written and scheduled this post, I won a box of Aduna Moringa and Baobab bars! I have to say, the family love them. The 22 month old who won’t eat anything vaguely resembling a vegetable but loves all kinds of fruit gobbled up a Baobab bar. It has pineapple in and is very flavoursome with a strong citrus taste. I love the Moringa bars with their mango and slightly herbal flavour. They are both highly satisfying. My husband takes a Baobab bar with him on cycle rides). 

Ps Since this post was published I ordered some Aduna Cacao bars – they are lush! They have walnuts, cacao nibs and hibiscus in them and it’s a lovely fruity combination with a bit of a bite from the nuts ‘n’ nibs.

The bars are organic, vegan and gluten-free.

Fruity Protein Smoothie

img_2349This smoothie recipe is also vegan, gluten-free and organic.

If you have time, soak the oats and cashews for 15-20 minutes in the coconut water in the blender. This makes them more digestible.

The grapes and plum contain the anti-ageing reseveratrol, banana is a good source of potassium and energy, the oats and cashews have calming magnesium and the hemp seeds are a good source of protein and healthy omega oils.

Ingredients

Half a Banana

1 Plum

Handful Red Grapes (washed well, they are among the most sprayed crops in the world)

2 Heaped Tbsps Oats

Handful of Cashew pieces

1 Tbsp Baobab Powder*

2 Heaped Tbsps Hemp Seeds

Coconut Water – I used quite a lot this time as I wanted a thin smoothie.

Add all the ingredients to the blender and blend well.

https://aduna.com/

Copyright: Chris McGowan

Healthy Almond, Raisin & Mulberry Treats

imageThese are another version of fruit and nut energy balls made from almond milk pulp, this time using some dried Turkish mulberries from The Raw Chocolate Company  and also trying out some Pulsin’ Cacao Butter Buttons for the first time. Please don’t mistake these Cacao Butter Buttons for White Chocolate Buttons – I wonder how many people have done that? They are cacao fat, to cook with, not dessert chocolate for eating or decorating birthday cakes.

These cacao butter buttons are so much more convenient than solid blocks of cacao butter which need a hammer and chisel and some hefty muscles to break up! The melted cacao butter not only adds a mild chocolate flavour but also helps bind and firm up the ingredients.

I’ve also used some Golden Linseeds, partially ground to release the nutrients,  which some of you may not have seen or used before. They contain Omega 3, 6, and 9 healthy oils, protein and fibre and are regarded as a superfood. (See Golden Linseeds (aka Flax Seeds): The Original Superfood?)

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All ingredients are organic, vegan and gluten-free and the recipe can also be nutfree if you use an alternative to almond milk pulp as the base. (Eg Tiger nuts are actually tubers and make excellent sweet and creamy milk).

These energy balls are healthy bites of protein, vitamins, minerals, healthy fats and fibre. They are sweet and fruity but contain no refined sugar.

Measurements are very apporoximate and rely on my short-term memory functioning long enough to write them down!

Ingredients

1 Cup Almond Milk Pulp (see How To Make Almond Milk) or any other milk pulp (which may alter the taste or texture)

1 Cup Raisins

3-4 Medjool Dates, pitted and chopped

1/4 Cup Mixed Golden Linseeds & Sesame Seeds, partially ground

1/4 Cup Pulsin’ Cacao Butter Buttons, melted

3/4 Cup Dried Mulberries

2 Tbsps Apple Juice

Desiccated Coconut and Cacao Powder for dusting

Pulse a few times and then process in bursts, scraping down the sides, until it is the texture you want and will come together to form a smooth ball.

Roll in coconut or dust with cacao powder.

Refrigerate to firm them up. Will keep for several days in an airtight container.

Copyright: Chris McGowan

Spooky (but healthy) Halloween Treats!

img_2294These were a very last minute flash of inspiration, there was tiger nut milk pulp* to use up (but you can use nut milk pulp or rolled oats) and a family visit coming up, so something had to be done and pdq!

They are very fruity, soft and squishy with a very slight tartness due to the Bramley apple and lemon juice, offset by the sweetness of the carrot, raisins and mulberries.

All ingredients are organic, vegan and glutenfree and the only possible ‘nut’ allergin is the pine kernels used to decorate (which can be omitted), however I believe pine kernels are seeds rather than nuts. Tiger nuts are of course tubers, not nuts.

These are healthy treats, no refined sugar and won’t have the kids bouncing off the ceiling or in a funk next morning. They are full of vitamins, minerals, protein, healthy fats and micronutrients.

All measurements are very approximate!

Ingredients

1 Cup Raisins

1/3 Cup Chopped Dried Sulphur-free Apricots

1 Cup Tiger Nut Milk Pulp (you could use any nut milk pulp or swap for ground oats moistened with a little apple juice, but the taste and texture will be a little different)

1 /2 Cup Grated Bramley Apple (or any tart apple)

1/2 Cup Grated Carrot

1 Chia Egg (1 Tbsp Chia seeds* soaked in 3 Tbsps Water, stirred frequently for about 10-15 minutes until they swell)

1 1/2 Tsps Baobab Powder (we use Aduna)

1 Tbsp Melted Cacao Butter (we used 4 Pulsin’ cacao butter buttons)

1/4 Cup Desiccated Coconut

Good Squeeze of Lemon Juice – watch out for the pips!

Place all ingredients in a food processor, pulse and stir down as often as it takes for the mixture to come together and roll into balls.

Make small balls and decorate with cacao powder* or coconut for hair, goji berries*, dried mulberries* or pine kernels for eyes and mouths and slightly squash the sides or tops to distort the ‘faces’ a little.

Place them in petit fours cases and put them in the fridge to firm up.

Happy Halloween! 🎃😱

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*Nut & Seed Milks & Smoothie Recipes

The Raw Chocolate Company

The Tiger Nut Company

Aduna

Pulsin

Copyright: Chris McGowan

Apricot & Cacao Fudge Bites

 I recently discovered that the bag of sweet apricot kernels had been open for some time and really should be used up. We made some sweet apricot kernel milk and then used the pulp to make these bites.

You can of course use any nut or seed milk pulp –  a good alternative would be almond milk pulp – but it may behave and taste slightly differently, so you may need to make some other adjustments.

Please ensure you buy Sweet Apricot Kernels if you wish to follow the recipe and not the Bitter ones, which are often used in traditional medicines, taste bitter (!) and can cause nausea and a whole string of other effects.

Sweet Apricot Kernels look like a slightly smaller almond and have a similar taste. They contain Vitamin E and Iron.

Cacao powder contains many vitamins and minerals especially magnesium, which many people are deficient in, and is a natural mood enhancer and energy booster.

Ingredients

1 Cup Pulp reserved making from Sweet Apricot Kernel Milk

3/4 Cup Soft Dried Apricots, chopped

1/2 Cup Sweet Apricot Kernels,*chopped

1/2 Tbsp Chia Seeds*

1/2 Tbsp Cacao Powder*

Juice of a small Satsuma

1 Apple, peeled and grated

1/4 Cup Cacao Butter Buttons** – about a dozen, melted (or solid cacao butter)

1 Tsp Maple Syrup (optional)

Desiccated Coconut for sprinkling

Method

Add all the dry ingredients to a food processor (including the pulp) and pulse several times to break up the apricots and sweet apricot kernels. You still want a bit of bite, the sweet apricot kernels need to be roughly chopped rather than ground, so don’t overdo it.

Add the rest of the ingredients except the desiccated coconut.

Alternately pulse and mix on low for a couple of seconds, scraping the mixture down if necessary, until the mixture can be squeezed together to form a ball. Again, don’t overdo it.

If it’s too wet, add some more chia or other seeds, or a few ground sweet apricot kernels. If too dry, a few more drops of juice.

Roll into ball and then in the coconut. Makes about a dozen, depending on size and how many times you ‘test’ it!

(This one’s for you, K!)

*http://www.therawchocolatecompany.com/

**http://www.pulsin.co.uk/

Copyright: Chris McGowan

Vegan Black Bean & Walnut Veggie Burger

Greg over at Pleasant Peasant Cuisine, is a lifelong vegetarian and is on a quest to find the perfect veggie burger. He has several great recipes on his blog. We too hanker after a good, tasty burger, but ours is even more difficult to find as it has to be vegan, gluten-free and nightshade-free, so no egg, wheatflour or tomato. We also need it to be simple, quick and uncomplicated!

Greg has used kidney beans, tofu and seitan, but we decided to try and devise our own version using black beans, which we’d never had before. We enhanced the protein content of the beans with organic chickpea flour to hold it together, chia seeds instead of egg, and walnuts to give it some bite and texture, as well as sweetcorn for a little colour.

Everything was thrown into the food processor and pulsed to bring it together, then shaped and cooked in a little coconut oil in a frying pan.

Black beans are often used in cajun and creole cooking and are good for vegetarians and vegans alike as they are high in protein and fibre:

1 Cup of cooked black beans provides 1/3 of a day’s protein requirement + 15g of fibre – US dietary guidelines recommend 21-25g per day for women and 30-38g per day for men.

They are also a good source of Vitamin B1 (thiamine) which, along with the other B vitamins, helps convert carbohydrates to glucose for fuel to provide energy and also helps metabolise fats and protein.

Black beans contain magnesium – important for relaxing muscles, good quality sleep and elevating mood – as well as iron.

So, on to the burgers – you thought I’d never get there, didn’t you?!

As always, the measurements are appoximate, it was a case of let’s try this and see how it goes and if it’s not enough add a bit more! Everything was organic and gluten-free. If you want a bit more colour or spice, you can add chilli powder or flakes or paprika or different herbs.

Ingredients

1 Cup Cooked Organic Black Beans (we used tinned, strained and rinsed)

1/2 Cup Walnut Pieces

1 Tbsp Chia Seeds* in 1 Tbsp Water

1 Cup Frozen Sweetcorn, defrosted

1 Onion, chopped

1/2 Stick Celery + leaves, chopped

1/2 Small Carrot, shaved

1 Clove Garlic, pressed

A good splash of Tamari

1 Tbsp Cumin Seeds

Pinch of Pink Himalayan Salt + Black Pepper

1 Tbsp Dried Miso Soup

2-3 Tbsps Chickpea Flour + extra for shaping & frying

imagePut everything in the food processor and pulse a few times to  bring it together, don’t overdo it  you want some texture not a purée! Test to see if you can squeeze it together. If it’s too wet, add a little more flour.

Dust a board with some flour and shape the mix into burgers.

image

We managed 4 good-sized ones and a smaller one.

They are quite soft, so handle gently and use a fish slice to lift them into the pan and flip them over.

Melt a little coconut oil in a large frying pan, but not smoking.

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Cook on a medium heat turning a couple of times until done.

imageServed with a watercress or babyleaf and rocket salad, we added sprouted mung beans (more protein), and cumin spiced sweet potato oven chips (fries) with a piquant cashew ‘cheese’ sauce (see here for recipe),

*

Do visit Greg, his blog is full of improvised, unusual and colourful recipes and beautiful photos (click on the link at the top of this post).

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Açaí, Blackberry & Coconut Gelato

imageAçaí, Blackberry and Coconut Gelato
aka
ABC Gelato because it’s easy as! (Can you guess today’s musical clue?)

The hedgerows are covered in blackberries and as I write, the sun has been poking out from behind lowering clouds after a weekend storm, so I thought it would be a good opportunity to repost an easypeasy lemonsqueezy blackberry gelato recipe.

The recipe has 5 ingredients and takes 5 minutes in a food processor. In fact it’s so quick that by the end of today’s music of choice – it can only be ABC by The Jackson Five – you will be serving up a deliciously creamy, fruity gelato and hopefully enjoying it in a sunny garden. (I was going to go for ‘Blackberry Way’ by The Move, but it’s a bit mournful as she’s just left him and it’s raining!)

Açaí Powder is a great source of antioxidants and has a chocolatey/blackberry flavour which works well with the blackberries in this gelato and the Pitch Dark raw chocolate shavings to serve.

 Açaí berries are high in nutrients, and a source of Omega 9 and 6 fatty acids which help reduce bad cholesterol and raise good cholesterol. They have been a staple fruit for Amazonian tribes for centuries and are reputed to be anti-inflammatory and anti-aging. The Raw Chocolate Company Açaí powder we use is organic and Fairtrade.

Coconut Palm Sugar is guilt-free (no trees are harmed in its production), it is reputed to have a low-glycaemic index (which means it doesn’t cause spikes in blood sugar) and looks and tastes similar to brown sugar. It is not overly sweet like refined sugar and maintains a good mineral content.

*NB the blackberries need to be frozen overnight first*
If you are going to serve straightaway, chill the glasses before you start.

As always, all measurements are approximate, especially in this recipe.

Makes enough for a couple of scoops each for about 4 people, depending how much you ‘sampled’ along the way!

You need to work quickly, so have everything measured out and ready before you begin, removing the blackberries from the freezer last of all.

Ingredients:

About 30g Blackberries, washed and frozen, reserve a few for decoration
About 120 mls or 1/2 Cup Coconut Milk
1 rounded Tbsp Açaí Powder*
2 rounded Tbsps Coconut Palm Sugar* depending how sweet or tart you like your blackberries/gelato (you may want to grind it a little finer first)
The Raw Company Pitch Dark Raw Chocolate* shavings to decorate

Method

Put the Blackberries, Açaí Powder, Coconut Palm Sugar and 60mls or 1/4 of a Cup of Coconut Milk into the food processor and pulse a few times to break down the blackberries.

Scrape down and add a little more Coconut Milk and process on a low setting for a few seconds. Scrape down. Repeat.
How much more Coconut Milk you use depends on the amount of blackberries etc, but don’t overdo it as the gelato will become thinner as the blackberries defrost.

Don’t overdo the processing, work quickly.
Scoop into chilled glasses, decorate with fresh blackberries and Pitch Dark shavings.

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Don sunglasses, sit in peaceful sunny garden and savour the flavour! (Ok, I can’t promise sun or a peaceful garden, but the sunglasses will hopefully make you look Cool 😎

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Chewy Chocolate Chip Banana Cookies – Mark 2

Beware! This recipe is in danger of becoming a chain letter!

I saw the original recipe on boingghealth this morning and since I had all the ingredients, even the exact same brands, I knew we had to give them a try.

Besides, he threw down a gauntlet challenging us to come up with new variations on the theme and as everyone who knows the McGowans is aware, a gauntlet is always picked up! Besides, it was fate. Chocolate, banana and peanut butter. Love the combination, how could we not?

Since Kris had already used oats, I swapped for buckwheat flakes (also gluten-free) and bearing in mind his thoughts on not enough peanut butter, I doubled the amount.

Also, he used The Raw Chocolate Company Vanoffe Dark raw chocolate bar, but in the end I decided I couldn’t give mine up so we used their Pitch Dark instead.

So, Kris @boingghealth, I see your Mark – no, it should be Kris – 1 and I give you Mark Chris 2:

Ingredients

(all organic  vegan and gluten-free, you could swap the peanuts and peanut butter for almonds/almond butter and use whichever flavour of chocolate you prefer)

2 Medium Very Ripe Bananas (spotted skins)

1 Cup Buckwheat Flakes

3/4 Cup Ground Red Peanuts

2 Tbsps Palm Oil-free Peanut Butter (we use Meridian)

1/2 Tsp Vanilla Extract

Pinch of Pink Himalayan Salt

1 Mini Bar The Raw Chocolate Company Pitch Dark Chocolate, broken up, either reserve some for drizzling or open another bar and who’s to notice if half gets diverted to your mouth?

 3 Pulsin’ Kitchen Cacao Butter Buttons (easier to use than a solid block)

Method

Oven 170C as we have a fan oven, Kris recommends 180C for normal oven.

Mash the bananas really well with a fork

Mix in all other ingredients except 4 squares (approx.) of chocolate and cacao butter dops – they are for melting and drizzling later.

Spoon onto baking tray covered in baking parchment, shape into cookies

Cook about 12 minutes until golden

Cool on a rack

 Melt chocolate and cacao butter buttons

Drizzle on cookies when cool.

Ours made 12.

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I reckon you could add dried fruit – raisins or chopped dried apricots – even coconut for other versions, but I’m going for beetroot next time, what do you think?

Pass it on, refer to the other versions and let’s see what you all come up with! 

Update: Just made some more of these and added 1/4  Cup Raisins & a sprinkling of cinnamon plus we used Vanoffe Dark this time. (It was a sacrifice,  but someone’s got to do it ;-))

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http://www.therawchocolatecompany.com/

http://www.meridianfoods.co.uk/

http://www.pulsin.co.uk

Copyright: Chris McGowan

Food Matters’ ‘One Minute Slice’ Raw Chocolate Protein Bars

So excited about this recipe! I stumbled on it when looking at Organic Guinea Pig’s Facebook page* where he posted photos of himself trying out this Food Matters* recipe and it looked so good I had to try it.

These bars are full of energy and are such a healthy chocolatey treat that you can literally make in a minute. You just mix everything up in a bowl, spread it out in a baking tray and freeze. Done!

You can have them smooth or crunchy like these, depending on how fine or chunky you grind the cashews. Everyone who tried it loved it: kids, tweens, teens and oldies alike.

All ingredients are organic except the maple syrup which we substituted for the honey to make them vegan. The original recipe has Sultanas but we didn’t have any so used Raisins instead. A second batch had chopped almonds and goji berries in.

Vegan and gluten-free. All measurements are approximate.

Ingredients

 7 Tbsps Peanut Butter (but you could use any nut or seed butter, we used Meridian Organic & Palm Oil-free)
3 Tbsps Melted Coconut Oil
1-2 Tbsps Maple Syrup, depending how sweet you want it, 1 is enough for me
2 Tbsps The Raw Chocolate Company Cacao Powder *
Half Tsp Vanilla Extract

Combine all these in a bowl

then add

Half a Cup of Cashew Pieces (125g), chopped (or seeds)
Half a Cup of Sultanas or Raisins (125g) (Chopped Medjool Dates would probably work too).

Mix it all together well, you only need to give it a good stir, no need to get the mixer out.

Spread in a square baking tin and freeze for at least a couple of hours.

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Slice and eat.

(They melt really quickly, especially in summer weather, so don’t get them out of the freezer until you actually need them).

*https://www.facebook.com/OrganicGuineaPig/

*Food Matters Website – lots of healthy recipes

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan