Nut Butter Chocolate Cups

Inspired partially by the old school peanut butter cups, and partially by the usual nut & chocolate combo... I thought I'd experiment with something similar to treat my taste buds. These little guys literally melt in your mouth... (can you see the condensation... can you see it?)

Chocolatey on the outside...

Nutty on the inside...

Bite size, raw but yummy, they are sure to curb your cravings! You can make them in patty cases, or in a metal chocolate mould. I used my trusty silicone heart shaped mould... (too cute, right?)

Anyway, enough rambling. I'm sure you want to get on to the "how to" part ;-) Enjoy the simplicity of it all, but more importantly enjoy eating them!

Makes approx 12 small cups

Ingredients:
2 tbsps raw cacao powder
4 tbsps coconut oil
1 tbsp honey or maple syrup
1-2 tbsps nut butter/spread
drop vanilla essence (optional)

Method:
Mix raw cacao powder (cocoa), coconut oil and honey (or sweetener) in a small bowl.

Using a teaspoon, evenly pour a little chocolate into small chocolate moulds, just enough to cover the base. Refridgerate until hardened.

Using a teaspoon, put a little dollop of nut butter on top of the hardened chocolate (this will be the middle layer).

Top off with remaining chocolate mixture, and refridgerate again until set. (Keep refrigerated)

* Use nut butter/spread of choice (almond, peanut, cashew, or a combination)
* Adjust sweetening to desired level.

Chocolate Dipped Truffles

I was busy in the kitchen the other night making a batch of the original & delicious raw chocolate balls, when I pondered to myself "hmm... now how can I make these taste even chocolatier?" (because clearly my sweet tooth is never sweet enough). It was then that I spotted an unopened tub of cacao butter, and decided I would make a dipping chocolate for the truffles! You can use this dipping chocolate for any kind of truffle (yep, I plan to put some more yummy truffle recipes up soon). And best of all it's very easy to work with & hardens up perfectly.

As well as being rich in Vitamin E, essential fatty acids, magnesium and sulfur, cacao butter also has more antioxidant flavanoids than blueberries, black and green tea, and red wine!

Makes enough for approx 30 chocolate balls.

Dipping Chocolate Ingredients:
1 cup cacao butter, finely chopped
1/2 cup raw cacao powder
1/4 cup agave syrup (or any other sweetener)
1/4 tsp vanilla
pinch celtic salt

Method:
Place cacao butter in double boiler pan (or metal bowl) over saucepan of boiling water to melt the butter. Remove from heat just before all the pieces have melted.
Stir in the rest of the ingredients, until smooth.

Take each individual truffle ball, and dip into melted dipping chocolate using a toothpick. Allow excess melted chocolate to drip off, before placing on a tray lined with wax or parchment paper (if you stick them straight onto a plate, when you try to take one off it will lose the bottom layer of the chocolate... not ideal).

Garnish with shredded coconut or finely chopped nuts before the chocolate hardens.

Voila! Your very own raw chocolate truffles.

I just had to take a bite.. ;)

❤  For those that prefer a slightly less rich, but sweeter chocolate, feel free to add in a little honey to taste.

❤  Also, if you don't have access to cacao butter or prefer not to spend money on it, you may use a raw, organic dark chocolate and melt it down instead.

Raw Chocolate Orange Mousse

So this is what happens when I get all experimental - mousse with a citrus twist!
It tastes very similar to dark orange chocolate. Think jaffa style.

Ingredients:
1/4 cup Pitted Dates, soaked.
1 Avocado, mashed.
1 tsp Vanilla Extract/Bean
1/4 cup Raw Cocoa or Cacao Powder
1/4 cup Water
1/4 cup Raw Honey
4 Tbsp Fresh Squeezed Orange Juice

Method:
Blend the dates, vanilla and honey together until smooth. Add the avocado & cocoa powder and process until creamy. Add the water and finally the orange juice, and mix briefly.

Best served chilled.

❤ If you're really after a citrus blast I love squeezing a few drops of orange juice on the mousse just prior to eating :)

Raw Chocolate Mousse

Want to be able to eat chocolate mousse without the massive sugar rush and added nasties? Well this is one good alternative! Creamy, smooth, sweet and chocolately.

Ingredients:
1/4 cup Pitted Dates, soaked.
1 Avocado, mashed.
1 tsp Vanilla Extract/Bean
1/4 cup Raw Cocoa or Cacao Powder
1/4 cup Water
1/4 cup Raw Honey

Method:
Blend/process the dates, vanilla and honey together until smooth. Add the avocado & cocoa powder and process until creamy. Add the water and mix briefly.

❤ If you prefer it sweeter, feel free to add a teaspoon of Agave Syrup or any other natural sweetener.  Also optional - sprinkle shredded coconut on top for added crunch & flavour, or banana pieces for a choc banana taste.

Chia Seed Pudding

This is one of my favourite pudding recipes. Chia seeds are a superfood, packed full of nutrition - protein, fiber, omega 3's (more so than flaxseeds), minerals & antioxidents. Better yet, this dessert or snack can be whipped up in a matter of seconds & tastes just like vanilla rice pudding!

Ingredients:
1 cup Almond milk (or any milk of choice)
3 tbsp Chia Seeds
3 tbsp Agave Nectar (or other natural sweetener of choice)
1 tsp Pure Vanilla extract/bean
1 tsp Ground Cinnamon

Method:
Mix all ingredients together in a bowl, put in fridge to set for 2-4 hours. Feel free to top it off with fruit of your choice. Yum!