Coconut Butter

Delicious & Nutritious Raw Avocado Chocolate Mousse

raw choc mousse  

I've recently been getting my hands on some really lovely Hass avocados and I couldn't be happier! They are just so creamy and perfect for this recipe. I used to make this quite often back in London, but when I got to Doha I stopped as I couldn't find the right avocados, and trust me I tried, but not all avocados are created equal! So if you decide to make this recipe I would highly recommend using nicely ripe Hass avocados, they are usually more expensive but definitely worth it. This recipe calls for few ingredients therefore using the best quality ingredients really does make a big difference, and the end result is the most rewarding guilt and cruelty free deliciousness!

Avocado is packed with heart healthy monounsaturated fatty acids which help reduce inflammation. It is also high in fibre which helps stabilise your blood sugar levels. And it's one of the best source of plant based foods for female fertility as it helps balance hormones - I mean just look at it, it looks like a womb!

Raw cacao is high in magnesium, which relieves cramping, probably the main reason why women crave chocolate at that time of the month. It also is great for cardiovascular health as it has shown to reduce the likelihood of strokes & heart attacks.

So ladies this one's for you because you'll be doing your body a big favour by eating this. I don't want to exclude the men here either because they will definitely enjoy it, my husband doesn't like avocado and I've fooled him on several occasions with this recipe!

 

Ingredients (makes 2)

1 ripe Hass avocado (see notes above)

3-4 tablespoons raw cacao powder

3 tablespoons raw honey (maple syrup for vegan option)

1/2 cup almond milk (or non dairy milk of your choice)

1-2 tablespoons coconut butter/coconut oil (optional, it just makes the consistency creamier)

Toppings

Selection of fresh or frozen berries

Pecans or walnuts

Cinnamon powder to taste

 

Method

Place all ingredients except for the toppings in a blender and whizz until you have a nice smooth consistency, you may have to stop and give it a stir a few times depending on the size of your blender. It works beautifully in the magic bullet as it's got quite a small container.

Top with berries, nuts, cinnamon powder, a drizzle of honey and enjoy!

*You can also store it in the fridge for 30 mins to set for more of a mousse like consistency, I personally cannot wait that long and tend to devour it straight away!

Mini Gluten Free Cookies

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These cookies were a result of making lots of almond milk for orders of my weekly specials and not wanting to part with the leftover pulp, after all it's an excellent source of fibre! So I decided I would dehydrate it on the lowest setting in my oven for 12 hours as I would be left with raw, almond meal. Everything was going to plan, until about 10 hours in, I wanted to heat up my lunch in the oven, so removed it from the oven while I turned up the heat, warmed up my lunch put the pulp back in. About 5 mins later, I started to smell toasty, sweet almonds and realised what I had done! The almond pulp was now golden brown, a couple minutes longer and it would have burnt. So I took it out the oven, let it cool and whizzed it up in the food processor, resulting in a toasted almond meal. I decided to test it out by making cookies, and I'm so glad I did!

Luckily the recipe is quite versatile and can be made with normal almond meal/flour without having to go through the whole ordeal I did.

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Ingredients (makes 20)

1/2 cup almond meal/flour

1/3 cup buckwheat flour or brown rice flour

6 tbs coconut butter or tahini

1 1/2 tbs date syrup or sweetener of choice (honey, maple syrup)

6 tbs cashew milk or 4 tbs almond milk

Optional fillings:

Jam

Dark chocolate pieces (70-85%)

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Method

Preheat the oven to 175 degrees Celsius, and prepare a parchment lined baking tray.

Mix the almond meal and buckwheat flour in a medium sized bowl. Then add the coconut butter, date syrup, and cashew milk, and combine until you have a cookie dough consistency. If it's too dry add more milk!

Spoon out roughly 1 teaspoon of dough, roll it into a ball, and place on baking tray. Continue until you run out of dough. Then either gently press down on the dough ball with the back of a fork to flatten leaving a nice imprint. Or use your thumb to gently press down on the dough ball, making a round indent in the centre, and fill with optional filling.

Pop in the oven and bake for 12 mins, turning the baking tray halfway through to brown the cookies evenly. Remove from oven and leave to cool.

Enjoy with a nice cup of herbal tea!

Raw Chocolate Madness Pt. 1

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Yesterday I decided to finally try and make some raw chocolate, I had saved a fair amount of recipes and drooled over far too many photos of delicious and nutritious chocolate. According to my recipe research I knew that you can either use cacao butter or coconut oil to make raw chocolate, and since I had both on hand I embarked on a little experiment in The Vegetarian Treehouse Kitchen! I must confess that the finished product seems a lot more fancy and sophisticated than the process. There are very few ingredients required and once you have the basics down you can work with what you have on hand!

So the first test was with coconut oil, and the one thing I had in mind was the Chocolate Nut Butter Cups I had seen on The Whole Pantry App, so I read through the recipe and gave it a go. I changed it slightly according to what I had, i.e. tahini instead of nut butter, and I added in a few extra spices.

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Raw Tahini Filled Chocolate Cups 

These guilt free antioxidant packed beauties will melt in your mouth and work wonders for your skin, digestive and immune systems, as well as providing your body with all the essential minerals such as iron, magnesium and zinc. Maca is the epitome of superfood, it balances hormones, promotes mental clarity, alleviates depression, migraines and anxiety while boosting your body with calcium, Vitamin B1, B2, C and E - the list is endless! So enjoy these guilt free deliciously nutritious treats knowing that you are nourishing your body with every bite!

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Ingredients (makes 8)

1/2 cup melted coconut oil

1 cup 100% pure cacao powder

1/4 teaspoon himalayan pink salt / sea salt flakes

2 1/2 tablespoons honey

2 tablespoons maca powder (optional)

tahini

cinnamon

handful of goji berries / cacao nibs for topping (optional)

Combine the cacao, salt and maca in a medium sized bowl, then add the melted coconut oil and honey and whisk well so there are no clumps.

Prepare some mini muffin cases (I used reusable silicone ones) and pour 1 tablespoon of the chocolate mixture into each case and place the moulds in the freezer for about 10 minutes or until firm.

Remove from freezer and spoon 1/2 teaspoon of tahini in the centre of each case, sprinkle a bit of cinnamon on top and place back in the freezer for another 10-15 minutes.

Once the tahini has firmed up slightly, remove from the freezer and top each chocolate case with 1 tablespoon of chocolate mixture, and goji berries or cacao nibs ,if desired, then leave to set in the freezer for at least 30 minutes.

Remember they are raw so serve immediately or store in the fridge until you're ready to eat them.

Enjoy!