cacao

Paleo Raw Chocolate & Walnut Fudge Brownies

Raw Paleo Brownies  Raw Paleo Brownies

So I am a huge fan of really fudgy walnut filled brownies but I am also a huge fan of raw desserts. This recipe is a match made in heaven. This is your go-to on a rainy day, or maybe when you are PMS raging the house down… or maybe you just feel like you need a cuddle… or maybe you just feel a little naughty?! Who cares, these raw brownies will solve any of life’s little problems!

All you need for this is a bunch of ingredients and a decent food processor – it was meant to be, c’mon!

I know medjool dates can be a little pricey but do not sub for regular dates, the result will not be a nice fudgy brownie but rather a more crumbly one! You may however replace the cacao for cocoa but as you all know you will lose out nutritionally!

These raw brownies can be stored frozen for up to 6 weeks but I seriously doubt that any of you will have the will power to do so, so just store these bad boys in an airtight container in the fridge to keep them nice and firm. Don’t worry though these can be served at room temperature however I found these were most enjoyable when left out of the fridge for 10 minutes before serving!

Makes: 6-8 medium squares

Preparation Time: 10 minutes

Setting Time: 1 hour

Ingredients:

1 cup pitted medjool dates packed
1 cup pecans (preferably activated)
3/4 cup cacao powder
1/4 cup coconut oil
2 tbsp raw almond butter
1 tbsp coconut cream
1 tbsp maple syrup
1/8 tsp Himalayan pink salt
1/2 cup walnuts (preferably activated)

Method:

  1. Combine all of your ingredients except for the walnuts into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
  2. Pulse in your 1/2 cup of walnuts until you get a nice mix of walnut chunks.
  3. Grease and line a a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the brownies out.
  4. Drop in your brownie mixture and be sure to press down firmly until evenly distributed.
  5. Place into the freezer for 1 hour until set.
  6. Remove from the freezer and use a knife or spatula to ease out the sides before tipping out the brownies. Cut the brownies into your desired size and then EAT!

Raw Paleo BrowniesRaw Paleo BrowniesRaw Paleo BrowniesRaw Paleo Brownies

Paleo Blood Orange & Cocoa Nib Marmalade

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

Yeah this stuff is pretty darn special! As you can clearly see!

I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.

The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.

This is perfect generously spread over some of my Paleo Granary Bread, Superfood Pancakes or even spooned over some coconut yogurt!

So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!

I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.

This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes

Ingredients:

Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water

Method:

  1. Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
  2. Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
  3. Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
  4. Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
  5. Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
  6. Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

If you’d like to follow Naturya online then check out the links below:

Twitter: @Naturya_UK

Facebook: https://www.facebook.com/pages/Naturya/481189888602446

Instagram: @naturya

Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Paleo Salted Caramel Hot Chocolate

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Do you ever crave those super syrupy and junk loaded beverages from your favourite high street coffee shops? I know I sure do! So much so that I just had to figure out a solution to this sticky little problem. I often find that I want something simple to make and that doesn’t involve indulging in any real syrup, yes even Paleo syrup. Having said that though this is amazing served with a little drizzle of my Orange Salted Caramel from my Tangerine Dream Truffle Tart.

So by now I am sure that you have all heard of Bulletproof Coffee, it is a genius creation and I have one every morning for my breakfast. In fact I cannot drink a hot drink anymore without adding in some coconut oil and grass-fed butter – it just gives me that brilliant boost that I need to get through the day but also combats depression and improves my sleep. I wanted to apply the same principle to my salted caramel hot chocolate and I really believe that this is what gives it that genuine buttery caramel flavour. If you are Vegan don’t worry you can easily sub the butter for coconut or MCT oil and it will still taste of salted caramel as I have added in a little lucuma powder too for good measure.

What I will say though is that it may be best to consume this in the evening after your dinner as a dessert as it is quite high in carbohydrates and could easily make you crash out and tired – yes even though it is loaded full of good fats! I think this is my new bedtime bevvy!

The ingredients in this are fairly minimal but the recipe does call for a decent food processor, or even better something like a Nutribullet.

I can assure you that there is nothing out there like this right now that is as creamy and delicious! So why not go give it a whirl?!

Makes: 1 large cup or 2 small cups

Preparation Time: 2 minutes

Ingredients:

3 medjool dates (pitted)
1 tbsp coconut oil (or MCT oil)
1 tbsp raw grass-fed butter (can sub for coconut oil)
2 tsp cacao powder
1.5 tsp lucuma powder
1/4 tsp Himalayan pink salt
1/4 tsp vanilla powder
1/3 cup nut milk (or diluted coconut milk 50:50)
1 cup freshly boiled water

Method:

  1. In your blender add all of the ingredients except for your nut milk and hot water. Blend into a smooth paste.
  2. Add your 1/3 cup of nut milk of your choice and blend thoroughly.
  3. Finally add 1/3 of a cup of your hot water and blend. Repeat this process until all of the water has been used and the hot chocolate is nice and frothy. Pour and serve into your favourite mug! You may want to add a tablespoon of coconut cream and a drizzle of some of my Paleo Orange Salted Caramel I mentioned before!

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

So wowee!!! This Paleo, gluten & grain free dessert is extra special! It is constructed of 5 different layers that each compliment each other well – yes 5 whole layers of yumminess; a chocolate macadamia crust, a deceadent & smooth chocolate orange truffle, tangerine salted caramel, vanilla whipped coconut cream & a fresh tangerine sauce.

This dessert is perfect for Valentine’s Day (hint hint fellas) and is the perfect finisher to a big meal, dinner party or even Birthday. A small slice goes a long way and will quash your sugary chocolate cravings, but be warned even though this is classed as a clean treat it does have a high sugar content and so is best consumed in the evening otherwise you will likely have a bit of a sugar crash!

Now the great thing about this dessert is that you don’t need to construct every layer – you can get away with making just the truffle and salted caramel and it will seem more than luxurious. The crust adds a beautiful crunch to the dessert but it certainly isn’t needed so I will leave you to make a choice as to how you want to make this beauty.

This recipe requires you to chill a can of coconut milk (stored upright) in the refridgerator in order to make your whipped coconut cream. This is to allow the creamy solids to separate from the liquid so that your cream will hold it’s form. If you want to you can freeze the tart however I would recommend to only freeze the first 3 layers and then use the other 2 fresh but the whole thing can be frozen if needed. It will take around 6 hours to defrost in the fridge so bare that in mind! The tart will keep refridgerated in an airtight container for upto 1 week.

Anyways I hope that you guys enjoy this as much as I and my family did!

Makes: 8-10 slices

Preparation Time: 40 minutes (plus upto 1 hour chilling time)

Cooking Time: 25 minutes

Ingredients:

For the chocolate base:

100g macadamia nuts
50g 90% chocolate
1/2 cup Sukrin almond flour
2 tbsp coconut sugar
1 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp Himalayan pink salt

For the chocolate orange truffle filling:

100g 90% chocolate
50g raw grass-fed butter
1/2 cup coconut milk
1 tbsp raw honey
1 tbsp orange extract
1/4 tsp vanilla powder
Pinch Himalayan pink salt

For the tangerine salted caramel:

75g raw grass-fed butter
3/4 cup coconut sugar
Juice & zest 1 clementine
1/3 cup plus 1 tbsp coconut milk
1 tsp orange extract
1/2 tsp Himalayan pink salt
1/4 tsp vanilla powder

For the coconut whipped cream:

1 tin of coconut milk (chilled overnight)
1/2 tbsp raw honey
1/4 tsp vanilla powder

For the tangerine sauce:

1/2 cup water
1.5 tbsp raw honey
1/4 tsp xanthan gum (can be subbed with 1 tsp tapioca flour dissolved in 2 tsp water)
1/4 tsp vitamin C (optional but helps with the fresh taste)
1 tangerine

Method:

  1. Firstly place your can of coconut milk inside the fridge the night before preparing your tart.
  2. Create your tart crust by combining all of your ingredients for the crust into a food processor and process until it forms a smooth paste like dough.
  3. Lightly grease a 9″ fluted edge loose based pie tin. Pour in your tart crust dough and knuckle in the dough from the centre of the tin outwards and upwards until you form a nice even crust. Chill the crust in the freezer for 20 minutes.
  4. Prepare your chocolate orange truffle by combining all ingredients for your truffle into a heatproof mixing bowl. Place over a bain-marie on a medium heat. Stir frequently until all of the ingredients have melted and the mix becomes glossy and thick. You can make this in a pan but I find that the results are a lot smoother and you run less risk of burning or curdling the mixture using the bain-marie method.
  5. Once the truffle mix is ready remove your base from the freezer, pour in the truffle and smooth around evenly with a spatula. Return to the freezer for around 20 minutes.
  6. Whilst your tart is chilling prepare your tangerine salted caramel by combining all of the ingredients except for the orange extract, salt and vanilla powder into a small heavy based saucepan, give a good stir and place on to a low heat. Bring the mixture to the boil and whisk frequently.
  7. Once the caramel begins boiling leave on until it the mixture begins to reduce into a caramel like consistency. This will take around 5 minutes. Keep whisking frequently to prevent the sugars from burning.
  8. Remove from the heat and whisk in the remaining orange extract, salt and vanilla powder. Set aside and leave to cool for 10 minutes.
  9. Remove your tart from the freezer and pour over your caramel, be sure to give it a good even spread with a spatula and return to the freezer to chill.
  10. Now it is time to make your whipped vanilla coconut cream. Remove the can of coconut milk from the fridge and scoop out as much of the solid coconut cream as possible. Place into a mixing bowl along with the rest of the ingredients and whisk using an electric hand whisk until thick firm peaks can be formed. To check if it is ready you should be able to tip the bowl upside down and it won’t move. It takes about 5 minutes of consistent whisking to get to that stage. Cover and place into the fridge until needed later.
  11. To prepare the tangerine sauce combine all of the ingredients except for the tangerine into a small pan and whisk until evenly distributed. Pllace onto a low heat and bring to the boil until the mixture has thickened. This will take roughly 5 minutes. Be sure to whisk frequently to prevent lumps! Set aside and leave to cool for a couple of minutes.
  12. Next peel your tangerine and blend until the consistency of a smoothie. Pour in the mixture from the pan and blend until smooth. Place into the fridge to chill for 10 minutes.
  13. Your tart can be stored in the freezer for a couple of weeks and will defrost fully in around 6 hours. So if you are freezing be sure to defrost before decorating with the other 2 layers.
  14. To decorate remove the chilled tart and pour out the coconut cream being sure to spread with a spatula until nice and even.
  15. Next drizzle over your fresh chilled orange sauce et voila you have now made your special treat! Feel free to dive in and eat it all or share with a friend or loved one!

Paleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle Tart

If you’d like to follow Sukrin online then check out the links below:

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

Paleo Valentines Raw White Chocolate Raspberry Truffles

Paleo Valentines TrufflesPaleo Valentines Truffles

Uhhh yup! Yes… JUST YES!!! Just in time for Valentine’s Day why not make your loved one some of these beauties?!

These truffles are just so silky smooth, not overly sweet and have a beautfiul raspberry tang to them – absolutely in love with these! They just so happen to be super easy to make as well as being beyond delicious! Oh and want to know something even better? These truffles aren’t that bad for you at all. Not one bit! (Ok maybe just a wee bit but that’s it I promise).

I hope you enjoy making these for that special someone (or yourself!)

Makes: Roughly 15 truffles

Preparation Time: 30 minutes (plus upto 4 hours chilling time)

Cooking Time: 10 minutes

Ingredients:

For the truffles:

75g cacao butter
1/3 cup coconut milk
2 tbsp coconut oil
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder
1/8 cup freeze dried raspberry powder
1/4 cup tapioca flour

For the raspberry dusting:

1/4 cup tapioca flour
1/4 cup coconut sugar (or maple sugar for a brighter colour)
1/8 cup freeze dried raspberry powder

Method:

  1. Combine all of the ingredients for the truffles except for the raspberry powder & tapioca flour (and not the ingredients for the dusting of course) in a heatproof bowl. Place over a bain marie on a low heat.
  2. Whisk the ingredients frequently until completely melted. Once melted add in your raspberry powder and whisk until fully distributed. You may want to sift in your raspberry powder if it contains seeds, I however love to take the wholesome approach when it comes to my filled centres!
  3. Remove the bowl from the heat and set to one side for 10-15 minutes until it has cooled down sufficiently. Then whisk in your tapioca flour until smooth.
  4. Give the ingredients a whisk once more then cover and chill until firm (around 2-3 hours). You may want to check on the mixture periodically as sometimes cacao butter likes to separate out but it’s nothing a quick whisk won’t fix!
  5. Next combine all of your dusting ingredients into a food processor and process until the consistency of icing sugar. You may want to do this for a few minutes. I use the milling attachment on my Nutribullet and it takes less than a minute!
  6. Next remove the mixture and take a melon baller scooping out rounds, alternatively take about 1 heaped teaspoon of the mixture per truffle and shape into balls using well oiled hands (if necessary). I like to use coconut oil as I find this doesn’t affect the flavour much and it is a great hand treatment too!
  7. Pour your dusting into a shallow ball and roll each truffle immediately after shaping in the dusting untill fully coated. Lightly shake off any excess. Leave to chill on a sheet of greaseproof paper for 10 minutes.
  8. Remove the truffles and repeat the dusting process. You may want to reshape them into ball shapes if they have fallen slightly flat!
  9. Leave to chill on a sheet of greaseproof paper in an airtight container and consume within 3 days. If you are wanting to keep them for longer freeze for upto a month but be sure to defrost them overnight in the fridge!

Paleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines Truffles

Ayni Chocolate Matcha Bar Review

Ayni Chocolate Matcha Bar

So now you’re finished drooling over that awesomely delicious picture of the Ayni Chocolate Matcha Bar I guess you’d like to know a little more about the lady that HANDCRAFTED it! Yes not only is this chocolate raw, Paleo, Vegan, allergen and refined sugar free it is made from organic ingredients and then lovingly handmade and wrapped to perfection. What isn’t there to love?!

Below is the Ayni Chocolate mission statement and it’s an absolute corker of one too –  I think you’d have to agree with me there!

“Ayni Chocolate is gluten, dairy, nut, egg, grain, sesame seed, soy, and refined sugar free; making it suitable for a wide range of allergy suffers, as well as those on restricted diets, whether through choice or necessity.
We believe that living a ‘free from’ life shouldn’t mean living a bland, treat free life. As allergy sufferers ourselves, we understand how difficult it can be to find exciting and innovative chocolates; we hope that our growing selection of delicious, allergy free chocolates will bring you as much pleasure as they do us!”

So how did Ayni Chocolate come about?!

Pru (who runs under the blog Creatively Paleo) only just started up her little chocolate empire in June 2014 and her story is just the sweetest. Now normally I would write a load of waffle here about how people started out their companies but I don’t feel that I can do Pru justice as well as ummm well Pru can. The more and more I begin to learn about this woman the more my love for her and what she achieves grows. To find out the real story of how Pru got started out please read this link here. It won’t take you 5 minutes to read and it will just make your heart fill with giddy joy!

If you don’t have time however (but you better make some later or else!), in a nut shell Pru met some lovely people that put all of their faith into her and her love of chocolate and helped her to grow. Pru also pays it forward by giving at least 10% of her profits to Kiva Loans – a non profit organisation that through lending helps to alleviate poverty.

But why the name Ayni Chocolate I hear you all shout?

Well good question! Pru sources her ingredients from Peru and so she after a spot of ‘googling’ she stumbled upon the Peruvian word ‘Ayni’. Ayni roughly translates in English to ‘right relationship’ – a system of mutual support used in Andean communities.

So now you know a little bit about Pru and all of her mischevious chocolate making activites I can tell you a little (or a lot) about this fabulous little matcha green tea white chocolate!

Tell me about this magnificent Ayni Chocolate Matcha Bar! NOW!

Ayni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha Bar

So as you can see this bar is super green and super shiny (seriously mesmerising), everything about it is aesthetically pleasing, so much so that it makes you want to dive face first into it and nom nom nom it down!

The ingredients are pretty much how I like them – simple; Organic Raw Cacao Butter (60%), Organic Maple Sugar, Organic Coconut Flour, Organic Matcha Powder, Medicine Flower Extracts.

The taste was just gorgeous, a sort of intense and buttery, creamy sweetness coupled with a bold matcha green tea flavour followed by a beautiful faint undertone of maple and toffee. Oh my I was in heaven! The texture wasn’t at all how I imagined it, although I’m not sure what I imagined it to be like. It wasn’t gritty like most raw chocolates but it was granular, the grains weren’t from sugar however they were formed from cacao butter! The chocolate itself was very smooth but upon biting into a piece it instantly starts to melt in your mouth, but not how you would expect – it rather interestingly melts into tiny cacao granules before fully melting. It was quite literally a party in my mouth! (That was not intended to sound saucy)…

Ayni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha Bar

So, yes this really would be the perfect gift for the Hulk to buy for his beautiful She Hulk this Valentine’s Day. Just a super special treat that I reckon nobody could manage to share! (Go on I dare you to try!)

You can bag your own 40g Ayni Chocolate Matcha bar here for £2.85.

But Pru didn’t stop there however – she snuck me in a little cheeky chocolate project and I just can’t help but share it with you all. These photos here are of an awesome little raw chocolate tropical toffee mix that was just to die for! Really! It contained chocolate coated mulberries, coconut, apricot and mango. Ooooooh momma! Yup this one was a hit in my household and my other half actually stole half of the bag (as he did with the matcha bar).

photo 3(108)photo 5(70)

So as you can see Pru is ever the inventor of all things Paleo chocolate and I can’t imagine that changing anytime soon. You will find plenty of choccy inventions on her website, not just chocolate bars though there are chocolates for the kiddiewinks, some great Valentine’s gifts, drinking chocolate and even filled chocolates and truffles!

If you’d like to follow Pru online please check out the links below:

Facebook: @CreativelyPaleo

Twitter: @creativelypaleo

Instagram: @creativelypaleo

Pinterest: @creativelypaleo

Paleo Sunrise White Chocolate Tea

Paleo Sunrise White Chocolate Tea

This is my comfort drink, my bedtime soother, even my pain relief. You literally can’t go wrong with this as it’s ridiculously simple to make.

I didn’t want to call this a hot chocolate as… well… it isn’t one to me due to the fact that it isn’t made largely of milk, and it’s not quite a latte either for that reason so I opted for the name ‘tea’. I guess it is more of a tea as it is full of spice and flavour.

Some of you may know this (some of you may not) but I suffer from an autoimmune disease called Henoch Schonlein Purpura. It’s nothing too serious but when it flares up it can be incredibly painful. Since having my daughter Anya I have come out of remission and have been suffering from my illness for over a year now. I made a conscious decision to try not to take any painkillers and to carry on breastfeeding so I often have to figure out my own ways of pain management. This drink is my anti-inflammatory and analgesic.

Tumeric contains a powerful anti-oxidant and anti-inflammatory curcumin. Curcumin can be used to help combat depression, Alzheimers & arthiritis. it can also help to prevent heart disease. Although the levels of curcumin are fairly low in tumeric it is still beneficial to consume. I added in black pepper which aids in the absorption of curcumin into the bloodstream. I also added some ground cinnamon to help regulate blood sugar, cardamom & root ginger for anti-inflammatory and anti-oxidant purposes and some raw honey as it is healing, antibacterial and helps to counteract the bitterness of the tumeric. So as you can see this drink really will do you a whole world of good.

The raw grassfed butter and coconut oil not only turn this into the perfect breakfast energy drink by increasing the nutritional density but can also help to aid in weight loss, protect against mental health issues and also reduces inflammation.

I will often drink this a few times in the day (with or without the high fat & without the honey) as a form of pain relief and in the evening I add 1-2 tbsp of Great Lakes Collagen Hydrolysate which aids in a great nights sleep. In fact probably the best sleep that money can buy!

So go on give it a go!!!

Serves: 1-2 (depending upon your cup size)

Preparation time: 1 minute

Ingredients:

1 tbsp raw grassfed butter (or sub with coconut oil)
1 tbsp coconut oil or MCT oil
1 heaped tsp of cacao butter solids
1cm piece of root ginger
1 tsp ground tumeric
1 tsp ground cinnamon
Seeds of 2 green cardamom pods
A generous pinch to 1/4 tsp of finely ground black pepper
1/4 tsp vanilla powder or 1 tsp vanilla extract
1 tsp raw honey (a few drops of stevia or 1 tsp maple syrup for Vegan option)
Small cup of boiling water
Dash of nut/ coconut milk or 1 tbsp coconut milk powder

Method:

  1. Place all of your ingredients into a blender and blend for 1 minute. Yes it really is that simple! If you are using something like a Nutribullet be sure to use 1/2 of the boiling water and then top up after blending as they are not suitable for hot liquids!

Paleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate Tea

Paleo White Chocolate & Moringa Caramel Cheesecake

Paleo White Chocolate & Moringa Caramel CheesecakeThe very lovely people over at Aduna sent me out a couple of samples of their Moringa & Baobab powder to try out. I thought that I should start with the moringa as it’s quite earthy and so could potentially be a bit of a challenge.  Moringa tastes almost like a hybrid of matcha and barleygrass! I love it!

Aduna Moringa

Aduna harvests it’s leaves from the moringa tree (sourced responsibly from Africa) and naturally dries them.

If you’ve not heard about moringa before it’s the next best thing in the world of superfoods! It is 100% organic and boasts some rather attractive health benefits:

  • Improves skin, hair and nails. Oh and it is also anti-ageing ladies (and gents)!
  • Is a natural multivitamin.
  • Improves immune, cardiovascular and bone health.
  • Helps combat stress by maintaining a steady blood pressure, reducing tiredness and fatigue and maintaining hormonal health.
  • Aids in detoxing the liver and gives a boost of energy.
  • Can be used as a post workout supplement due to it’s high nutrient & protein content.

So what was a girl to make with such an amazing superfood? Cheesecake of course, a caramel one – because I just can’t help but make things that little bit more naughty! Sorry!

Paleo White Chocolate & Moringa Caramel Cheesecake

The ‘trees’ I tried to marble before it set!

This cheesecake is Paleo but it’s also fully vegan! If you are a raw foodie then you could skip the caramel altogether and just put the 3 tsp moringa in the chocolate filling itself! This cheesecake tastes silky smooth, refreshing and well a little bit rich at the same time (confusing huh?). It’s not too grassy tasting and the bitterness of the moringa just helps it to not be that little bit too sickly. Nom nom nom!!!

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the base:

100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup

For the white chocolate filling:

1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp Himalayan pink salt
Juice 1 lemon (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)

For the moringa caramel:

1/2 cup coconut milk
2 tbsp water
1 tbsp almond butter
1 tbsp maple syrup
1/4 cup coconut sugar
1/2 tsp vanilla
3 tsp Aduna moringa powder

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crimbs it’s done!).
  2. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  3. For the white chocolate filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  5. Next get started on your moringa caramel. Place all of your ingredients except for the moringa in a small pan and bring to the boil, whisking frequently. Reduce the heat so that the mix is on a light boil and leave to reduce to a consistency similar to that of condensed milk. This will probably take about 10 minutes in total. Remove from the heat, give a quick whisk and place in the freezer immediately.
  6. Remove your ‘white chocolate’ mix from the bain-marie and combine with the rest of the white chocolate filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Remove your base from the freezer and pour in half of your white chocolate filling, spreading evenly with a spatula.
  9. Remove your caramel from the freezer and immediately whisk in your moringa powder.
  10. Pour the moringa caramel over the top of the cheesecake and using a small spatula dip in and swirl around the filling. This will give you your marbling effect! I tried to draw tree like shapes in mine so go wild and see what you can do!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy! (Not mine i’ve eaten mine already!)

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

If you’d like to follow Aduna online then check out the links below:

Facebook: @Adunaworld

Twitter: @AdunaWorld

Instagram: @adunaworld

Pinterest: @adunaworld

Keep your eyes peeled for my Aduna Baobab recipe and my full brand review too! Tried Aduna products? Why not drop a quick comment and share your experience!

MULU Raw Organic Chocolate Review

MULU Organic Raw chocolate range

A couple of weeks ago I was lucky enough to receive a care package from MULU containing their full product range. I kept this under wraps as I have had a bundle of products to review and I thought it would be best to save this one for the weekend. And just in time for the start of Christmas shopping the wonderful people at MULU are giving a mahoosive 20% off of all Greens of the Stone Age reader’s first orders! Wahey!

About MULU

I’ll start by telling you a little about the amazing MULU raw chocolate. When Kaycee & Ben Fordham took a trip to Cornwall they stumbled across their first taste of raw chocolate. Elated at the idea that chocolate could be beneficial to your health they decided to do a little research about raw chocolate. They discovered that although it may well be good for your health it wasn’t comparable in taste and quality to a lot of commercial chocolates available. They decided to try and make their own raw chocolate in hopes of perfecting the recipe for the best raw chocolate around. MULU Chocolate Ltd. was founded in 2007. (If you’d like to read more about Ben & Kaycee’s story then click here.)

Packaging

MULU love to keep their packaging as ‘raw’ as their chocolate. I absolutely love how their boxes and inner wrappers are recyclabe, biodegradable and from sustainable sources. In fact all of their card is actually recycled. The inks that they use to print are plant based and all of their boxes are sealed using a water based varnish – I didn’t even know that that even existed! Amazing!

Ingredients

All of the ingredients used at MULU are certified organic and ethically sourced. Their raw cacao is sourced in Ecuador where they have formed close and trusting relationships with cacao farmers (most of which are fairtrade certified) from small scale productions. To read more about how MULU work with their suppliers please click here.

Their chocolate bars are handcrafted at very low temperatures and contain very few ingredients; (which is great in my books) raw cacao, agave nectar, vanilla and incredibly small trace amount of sunflower lecithin. Their products are soya free and suitable for people suffering from soya allergies. The sunflower lecithin used is non-organic, however it is certified GMO free.

MULU raw chocolate is Vegan, dairy-free, gluten-free, egg-free and nut-free. Although their factory is a nut-free working environment they state that they “cannot guarantee nut-free” products due to the fact that their cocoa beans are picked, dried and processed in a rainforest so nut contamination is possible if a nut were to fall from a tree.

Agave nectar is high in fructose and so cannot be a certified Paleo product, however it is Paleo friendly and should be consumed sensibly in small amounts. To read more about agave and the Paleo diet please read my agave article here.

The MULU Chocolate Range

MULU Christmas Star

At 70% minimum cocoa solids, the MULU star is the same as their dark chocolate bar. I love the MULU Christmas Star it’s cute and fun. It’s pocket sized – or stocking sized rather! And well it’s delicious.

When you first open the box there is a super cute magical shooting star and following it the little saying “Shoot for the moon… dance among the stars” – I just love it! If you had this on Christmas day in your stocking it would just make it!

The chocolate was chunky and had a nice well tempered snap to it. Although the chocolate was very firm the texture was almost butter like and incredibly smooth once it began to melt in your mouth. The flavour was slightly nutty and a bit bitter – not too bitter though as a there is a lovely sweetness to it, but again it was not too sweet either. There was a slight floral note to this, I guess you could say it is a bit reminiscent of Turkish delight!

Yup I love this one for sure and at £1.20 for this beautiful little handcrafted 20g star of raw chocolate it’s a bargain gift for Christmas! If you’d like to buy one click on the link here.

MULU Christmas StarMULU Christmas StarMULU Christmas StarMULU Christmas Star

MULU Raw Chocolate Buttons

This is MULU’s lowest cocoa solids product at just 58% minimum cocoa solids. This is certainly perfect for children as a once in a while treat. Again it would make a great stocking filler.

The chocolate is smoother, meltier and has a milky taste to it probably due to the lower cocoa solids teamed with the organic vanilla that is used. My 9 year old daughter loved these and devoured the lot before I could say stop.

It’s a 22g bag with 10 small round chocolate buttons. As they are very melty they wouldn’t be much of a choking hazard for young children but again due to the agave nectar I think that these would be more suitable for older children.

If you’d like to pick up the MULU raw chocolate buttons for a mere £1.00 then click here.

MULU Raw Chocolate ButtonsMULU Raw Chocolate ButtonsMULU Raw Chocolate ButtonsMULU Raw Chocolate Buttons

MULU Silk Block

The MULU silk block is a sort of ‘dark’ milk standing at around 65% cocoa solids.

The texture was very similar to the MULU star but slightly meltier and not as soft as the MULU buttons. The butteriness does linger with you for a little while and their is a more distinct fruity and floral flavour rather than nutty. This was a very comforting bar and would be great with a big mug of hot chocolate and some furry slippers. The blocks are around 1cm thick or possibly thicker so this is the ‘Yorkie’ of the raw chocolate world I love it!

For a whopping 74g you can bag this at just £2.99 from MULU.

MULU Silk BlockMULU Silk BlockMULU Silk BlockMULU Silk Block

MULU Dark Block

The MULU dark block is a minimum of 70% cocoa solids. It is the same chocolate as the MULU star and so is very solid yet buttery once it enters your bouche! In a very weird way it reminded me of a Bournville bar but far more sophisticated with it’s nutty flavour. The MULU dark chocolate isn’t as rich and complex as other raw chocolates around but it’s simplicity really did win me over. It’s not dressed up trying to be anything else. It’s just a very sweet, solid chunky bar that you probably would have craved before you went down the healthy route.

I really like it and it’s smoothness is so comforting.  You can pick up this 74g block of MULU dark for £2.99 from MULU.

MULU Dark BlockMULU Dark BlockMULU Dark BlockMULU Dark Block

MULU Dark with Raw Cacao Nibs Block

So the minimum cocoa solids of this bar is 64% excluding the cacao nibs, including them it would be 73%.

Out of all the bars this one was my favourite in flavour and texture. It has a slightly milkier taste than the MULU Dark and has an amazing crunch when you bite into it due to the crushed cacao nibs. If you want to reap the maximum benefits of raw chocolate and still want that bitter kick then this is the MULU bar for you!

This bar only weighs 68g but I can promise you that you won’t notice at all! If you want to try this bar then head on over to MULU.

MULU Dark with Cacao Nibs BlockMULU Dark with Cacao Nibs BlockMULU Dark with Cacao Nibs BlockMULU Dark with Cacao Nibs

My ultimate verdict

I really like the branding of the products at MULU – the mothernature-esque background that adorns all of their packaging along with the tagline ‘The way mother nature intended‘ is just breathtaking. They seem more like an indulgent luxury raw chocolate treat or the perfect gift for a loved one due to the way they are packaged. The ethics at MULU are outstanding, and any green and responsible business will win me over.

The taste and the texture of these products shocked me. There wasn’t even the tiniest bit of powderiness that you would associate with a lot of raw chocolates and they remind me of simple childhood treats that have been made to be slightly more complex and a lot more sophisticated for the adult market. MULU have succeeded in their dream to create a raw chocolate bar that equals that of the commercial chocolate market.

My only criticism is the use of agave nectar – and well, this is purely because I would like to be able to treat myself more often and scoff an entire bar. But I guess that’s what will make MULU more special for me – it’s a little treat I can look forward to, and they are always the best!

If you’d like to place an order then head over to the MULU online store and go wild for Christmas! Don’t forget to quote MULU20 on your first order for a whopping 20% off!

I can’t wait to see what MULU have in store for the future!

If you’d like to follow MULU Organic Raw Chocolate online then check out the links below:

Facebook: @MuluRawChocolate

Twitter: @mulurawchocolat

Instagram: @muluchocolate

Pinterest: http://www.pinterest.com/kayceeburnett/mulu-organic-raw-chocolate/

 

Had any experience with MULU products before? Then don’t be scared to leave a comment!