01.12.2015

Raw Chocolate Christmas Treats

Enjoy these delicious raw chocolate treats for Christmas.

CHOCOLATE MOUSSE

Recipe provided by nutritionist and raw food coach Susanna Amalia - www. youthjoyrawfood.com

This variation of the popular dessert is easy to make and can be for Christmas as the colours are just right! It is prepared with the leftover pulp of Almond Milk.

ALMOND MILK

INGREDIENTS:

1 cup of almonds (organic and activated)

500ml of water

1 tsp of vanilla essence

3 dates (make sure you soaked them previously) -

METHOD:

Mix all the ingredients in a food processor for 6 minutes approximately. If you have a food processor that has a tab, you can filter the liquid through there. If your food processor does not have it, then use a cotton bag to filter it and extract the milk only, leaving the pulp aside

CHOCOLATE MOUSSE

INGREDIENTS:

1/2 cup of almond pulp

1 avocado

2 bananas

1/2 cup of organic raw cacao

6 dates

1 tsp vanilla essence

1 tsp of cinnamon

1/2 tsp of cloves

METHOD:

Mix all of the above ingredients in a food processor. Once it is all well mixed pour into a glass bowl. Decorate the chocolate mousse with goji berries (previously soaked overnight on orange juice which increases the absorption of Vitamin C). Decorate with organic strawberries, previously washed and soaked for a few minutes in lemon juice, water and coconut sugar. Add some grated coconut on top.

With joy!

RAW CHOCOLATE POMEGRANATE CLUSTERS

Recipe from Food Matters: www.foodmatters.com.au

Remove the stress from your holiday treat making and keep it simple with some of Mother Nature’s finest ingredients!

INGREDIENTS

  • 50g cacao butter
  • 3 tbsp raw cacao powder
  • 2 tbsp maple syrup
  • 1tsp vanilla
  • pinch of sea salt
  • 1 pomegranate, pipped 


METHOD

  • Melt cacao butter gently over a low heat. It's best to simmer a pot of water on your cooktop with glass bowl sitting over the pot (bain-marie style).
  • Line a muffin tray with patty cake liners.
  • Once melted, remove cacao butter from the heat and mix in cacao powder, maple, vanilla and sea salt.
  • Combine well and pour a little into each patty cake liner, saving some chocolate to drizzle on top.
  • Divide pomegranate seeds between each patty cake liner and drizzle with extra chocolate.
  • Place in the fridge or freezer for 1 hour to set.

CHRISTMAS BLISS BALLS

Recipe from Food Matters: www.foodmatters.com.au

Loved by many, bliss balls are so easy to make, no cooking involved, no fussing, lengthy preparation, simple enough for the kids to prepare and they are the ultimate last minute gift for those unexpected holiday visits!

The beauty about them is you can mix it up to use your favourite ingredients.

INGREDIENTS

  • 1/3 cup cacao butter
  • 1/3 cup maple syrup
  • 1/2 cup smooth peanut butter
  • 1 cup raw cacao powder
  • 2/3 cup coconut flour

To coat:

  • 2 tbsp desiccated coconut
  • 2 tbsp raw cacao powder
  • 2 tbsp crushed peanuts

METHOD

  • Melt cacao butter, maple syrup and peanut butter in a small saucepan over low heat.
  • Stir in cacao powder and then gradually add in coconut flour until you reach the desired consistency.
  • Roll into 1 tbsp balls. Divide the balls into three groups and roll each group in a differing coating mixture -either coconut, cacao or crushed peanuts.
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