Chocolate Almond Milk Recipe

Chocolate Almond Milk Recipe

Here’s a (grownup) chocolaty twist on almond milk – not too sweet, delightfully nutty and utterly refreshing!   Ingredients: 1 1/4 cup almonds 1l water 2 tbsp raw organic cacao powder 2 dates, pitted 1 tsp natural vanilla extract   Instructions: Remove pits from dates and throw all ingredients into the blender. Blend on full blast for a couple of minutes, until all the almonds have blended in entirely. Pour the liquid through a fine mesh, cheesecloth or sieve to remove any remaining pieces of almond & enjoy! Store in fridge and it should keep for 4 days. Also, this chocolate version tends to separate a bit in the fridge (which the plain almond version didn’t do at all), so you might want to store it in a container/bottle that is easy to shake before pouring.   Tip: if you want to make a refreshing cool drink for immediate consumption, add 1/2 of the water in as ice.    ...
Chocolate & Cherry Muffins

Chocolate & Cherry Muffins

  The combination of sour cherries and rich luxurious chocolate in a healthy muffin almost too good to be true! Bake a batch of these when you’re in the mood of pampering yourself with something so tasty that it should be naughty…   Please note: I’m currently on a Whole30, so the only sweetening in these muffins is the dried sour cherries. As a result, the muffins are not very sweet, but instead rich in chocolate with a sweet burst of sour cherries here and there. If you like your muffins sweeter, add in honey or maple syrup until the sweetness of the batter suits your taste better.   Ingredients: 1/2 cup dried sour cherries 1/3 cup raw cocoa powder 2 bananas 1/3 cup coconut flour 1/3 cup almond flour 1/4 cup coconut cream 4 eggs 1 tbsp cocoa butter 1 tbsp coconut oil 1 tsp natural vanilla extract 1 tsp baking soda Dozen pecan nuts to garnish (Optional: honey or maple syrup to sweeten)   Instructions: Preheat oven to 175C. Mash bananas on the bottom of a bowl. Add whisked eggs, coconut oil, coconut cream, vanilla extract and mix well. Combine dry ingredients (except cherries) in a separate bowl, making sure that cocoa powder and baking soda are both well mixed throughout. Combine all ingredients together. If the dough feels too thick, add a little more coconut cream, until desired consistency. Divide muffin mix into 12 muffin cups and garnish each with a pecan nut half. Bake for 15-26mins, or until done. A good test is to stick in a toothpick – if it comes out perfectly clean, your...
Paleo cherry ripe chocolate recipe

Paleo cherry ripe chocolate recipe

  I don’t know about you, but I absolutely love chocolate! While there are some paleo friendly chocolates around, they tend to be pricey and difficult to find. What could be better than making your own? Ingredients: raw organic cacao powder tbsp organic cacao butter tbsp organic coconut oil 1 tbsp coconut cream organic maple syrup to taste shredded coconut cherries   Instructions: For the filling: Mash cherries and shredded coconut into an even paste. Pour out excess juice. For chocolate: Boil water in a pot and place a metal bowl over the hot water. Keep boiling/simmering  on low heat to keep even heat. Melt cacao butter and coconut oil in the bowl. Add in 1-2 tsp* maple syrup, coconut cream and begin mixing in cacao powder until the paste reaches desired consistency. Divided paste into half, and spread into a rectangle over a sheet of baking paper. Spread filling over the sheet of chocolate evenly, leaving about 1-1.5 cm on the edges free. Press filling into the chocolate gently. Spread remaining chocolate over the filling, covering it carefully and joining the edges to the bottom sheet of chocolate. Form chocolate block into a neat rectangle and wrap in baking paper. Place in fridge under weight and let set for a few hours. Enjoy! (* I like my chocolate uber rich and strong, if you like it more sweet, you might want to increase the syrup quantity)  ...