Easter chocolate caramels

Made a little Easter treat for the hubby today to enjoy in the sunshine here in Amsterdam. Getting the benefit of the dates (good for iron levels and digestion) and raw cacao (antioxidants, magnesium, and b vitamins) makes them taste even sweeter! 

INGREDIENTS:

Makes a tray of about 12 small chocolates

Chocolate

  • 50g cacao butter
  • 2 tbsp maple syrup or raw honey
  • 40g raw cacao powder
  • small pinch of sea salt

Caramel

  • 1/4 cup of soaked dates
  • 2 tbsp maple syrup
  • pinch of sea salt

HOW TO:

  • Melt the chocolate ingredients in a bowl over simmering water
  • Fill the bottom of your chocolate moulds leaving space for the caramel
  • Rub some of the chocolate on the sides too
  • Place in the freezer for 10 mins to set
  • Blend caramel ingredients in a blender
  • Take chocolate back out of freezer and with a small spoon put some of the caramel into the centre of the moulds then cover with rest of liquid chocolate
  • Place in the freezer for at least an hour to set

 

 

I'm back with an offering of cake

I discovered this recipe on the wonderful Happy Pear website. I couldn't resist giving it a try when I saw the pics. Ideally I'd have had a square cake tin and made it into slices like flapjacks but this was all I had to hand so I made it into a round cake. Still tasted gorgeous!

 

INGREDIENTS:

Base

  • 1.5 cups (150g) whole oats – gluten free
  • ½ cup (60g) raw whole almonds
  • 1 cup (180g) Medjool dates pitted
  • 1 tsp vanilla extract
  • 2 – 3 tbsp water

Filling

  • 60g (1/4 cup) 100% no oil added almond butter 
  • 135g (3/4 cup) Medjool dates pitted
  • 80ml (1/3 cup) unsweetened almond milk 

Topping

  • 100g dark dairy free chocolate (at least 70% cocoa solids)
  • 2 tbsp melted coconut oil (14g)

HOW TO: 

  1. Blend dates for the base in a food processor with a couple of tablespoons of water to form a thick paste.
  2. Remove and process almonds and oats to coarse crumb. Add back in date paste with vanilla extract and process until the mixture is nicely combined. Add in water and process until the mix comes together in a clump.
  3. Place in a non stick or lined 8 inch square baking tray. Spread out evenly using your hands. 
  4. For the centre blend together dates, almond butter and almond milk. Spread over the base and place in the fridge to harden a little for about 30 minutes before you top with the final layer.
  5. Melt chocolate and coconut oil together. Stir well to ensure it’s melted and combined before pouring over the base layers quickly spreading and returning to the fridge to set for an hour before serving. Allow to soften a little at room temperature before slicing to avoid cracks in the chocolate.

Chocolate Peanut Butter Cups

These are amazing, I sometimes use almond butter as well which is equally as delicious. I always use raw cacao powder to make them as it has really high levels of antioxidants (to keep you looking young) and magnesium (good for your bones).

INGREDIENTS :

  • 100g raw cacao butter
  • 4 tbsp maple syrup
  • 75g Raw cacao powder
  • 150g organic crunchy peanut butter

HOW TO :

  • Melt the cacao butter gently in a bowl over the boiling water. 
  • When melted add the agave and cacao powder and mix 
  • fill the bottom and side of the paper cups
  • place in the freezer for 4 mins to harden
  • Fill the centre with peanut butter 
  • Cover the top with the rest of the chocolate
  • Place in freezer for 5 mins to set then keep in the fridge


Chocolate ganache with pecan base

I am a big fan of chocolate and enjoy a few squares of dark chocolate in the evenings. When I want to really make something special, this is perfect. It's rich and chocolatey and amazing plus it's got hidden healthy secrets like tahini (selenium for cancer protective properties and calcium for your bones).

This was exceptionally good and what’s better is that it’s probably the healthiest chocolate cake I’ve ever eaten. I got the recipe from David Bailey at Wholefood Heaven

INGREDIENTS : 

For the crust : 

  • 360g Pecans
  • 100ml Maple syrup
  • 150g Coconut oil 
  • 1 & 1/2 teaspoon cinnamon
  • 1/2 teaspoon Cayenne 

HOW TO : 

Cover the pecans with maple/agave and dehydrate for about 8 hour

s. Mix everything together in the food processor. In a greaseproofed cake tin, press the mixture to form a crust. (alternatively if you don’t have a dehydrator you could just mix them in the food processor) 

For the filling : 

  • 170g Raw light Tahini (very mild flavour)
  • 100g dates/ date paste
  • 265g Maple syrup
  • 200g coconut oil 
  • 1/4 tsp salt
  • 1/2 tsp vanilla 
  • 225ml water 
  • 200g cacao powder 

HOW TO :

Blend everything together until smooth. Poor the mixture into the cake tin and refridgerate until solid. Keep chilled.