- 1/2 cup goji berries
- 1/2 cup dark chocolate (70% or higher)
- sea salt
1. In a double boiler (meaning a pan filled about 1/3 of the way with water underneath the pan you will be using) melt the chocolate.
2. Once chocolate is melted, remove from heat and add goji berries and stir until berries are coated
3. Remove berries from chocolate with a slotted spoon and lay on parchment paper. Sprinkle with sea salt to your liking
The Lean Clean Eating Machine’s Raw Superfood Chocolate Mousse
A dairy free, gluten free and vegan friendly chocolate mousse, packed full of superfoods.
- 2 cups raw, unsalted cashew halves; soaked for at least 6 hours then drained
- 3 Tbsp. organic coconut nectar
- 3 Tbsp. organic baking cocoa powder
- 3 Tbsp. hemp hearts
- 1 tsp. pure vanilla extract
- 3 Tbsp. organic, unrefined coconut oil; melted
- 4 Tbsp. So Delicious unsweetened coconut milk
- 1 Tsp of maca root powder
- Pinch of Himalayan salt
1. In a small bowl, cover your cashews with cool water until fully submerged, and soak for at least 6 hours or until softened
2. When finished, drain cashews and pour into a high speed blender
3. Add in coconut nectar, baking cocoa, hemp hearts, vanilla and 1 tablespoon of the coconut milk, 1 tablespoon at a time
4. Turn blender to low speed if possible, and while running, add in the rest of the coconut milk,1 tablespoon at a time
5. Once finished, do the same with the melted coconut
6. The mousse should be turning very smooth at this point, with no visible chunks of cashews.
7. If necessary, use a plastic spatula to remove mousse from the sides of the blender to ensure total smoothness.
8. When mousse is completely smooth, pour mousse into a bowl and cover it with plastic wrap.
9. Place mousse in the refrigerator for about an hour, or until totally chilled, removing only when you are ready to serve.
Deliciously Ella’s Quinoa and Cacao Crispy Treats
Makes 20 treats
- 1 and a ½ cups of popped/puffed quinoa (60g)
- 1/3 of a cup of raw cacao powder ?(80g)
- 6 tablespoons of pure maple syrup
- 5 tablespoons of coconut oil
- 2 tablespoons almond butter (or an other nut butter)
- small/bite-sized cupcake cases
1. Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted. While this melts pour the quinoa pops into a mixing bowl.
2. Once the mix has melted pour it over the quinoa pops and stir it all together, until all the quinoa pops have been covered in chocolate.
3. Scoop the mix into small cupcake holders and place them in the freezer for twenty minutes, then serve and enjoy!
Hemsley & Hemsley’s ChocBeet Fudge Cakes
Makes 14 – 18 cupcakes
- 300g cooked beetroot, cut into chunks (quarter and steam them for approximately 15 minutes or buy pre-cooked)
- 230g dates, chopped
- 1 tablespoon of tamari (we use Clearspring)
- 85g cacao powder (we love Choc Chick)
- 4 eggs
- 115g butter, melted
- 2 teaspoons of vanilla extract (we use Nielsen Massey Organic)
- 1 packet of Biona creamed coconut
- ¼ cup of filtered water
- 1.5 tablespoons of honey
- 2 tablespoons of lemon juice
- Blend the beetroot chunks in a food processor with the dates, melted butter, tamari and vanilla extract until smooth.
- Next add the cacao and then the eggs (adding the eggs afterwards helps stop the cacao travelling up the sides of the machine when you turn it on). Blend until smooth and creamy.
- Line a muffin tray with cupcake cases (we like If You Care).
- Use 2 spoons to transfer the mixture into the cupcake holders. These don’t rise and puff up so fill almost to the top.
- Bake at 170C for around 17-19 minutes. The cakes are ready when still slightly soft in the middle and will firm up as they cool.
- Cool on a wire rack before transferring to the fridge.
- To make the icing – slowly heat the creamed coconut and water in a pan, over a low heat, until the coconut melts.
- Remove from the heat and stir in the lemon juice.
- When it has cooled enough to eat, mix in the honey and spoon a little onto the top of each cake, using the back of a spoon to smooth it.
- Immediately sprinkle on the grated chocolate before the icing sets.
- Transfer the covered cakes to the fridge, or serve them hot with a dollop of Neal’s Yard full fat crÃ¨me fraÃ®che/yoghurt infused with grated ginger – so good.
Honestly Healthy’s Raw Chocolate Mousse
- 1 tbsp coconut oil
- 1 ripe avocado
- 1 tsp water
- 2 heaped tbsp raw cacao
- 2 tbsp agave syrup
- Raspberries or blackberries to serve
- Melt the coconut oil in a heatproof bowl set over a pan of hot water, then transfer to a blender with the avocado flesh and water and whizz until very smooth.
- Add the cacao powder and agave syrup and whizz again until completely smooth. Taste and add a little more agave syrup if required.
- Put the mousse in a dish for two, or if you prefer, divide the mixture between 2 ramekins. Chill in the refrigerator for at least 1 hour
- Serve with raspberries or blackberries… deeelish!