dairy free

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

Caveman Kitchen Biltong Review

Caveman KItchen Biltong

Biltong is a traditional dried beef snack from South Africa. Luckily for you guys you can now buy it in the UK!

The lovely people that sent me out the awesome Caveman Kitchen Vegetable Spiraliser also sent me a couple of packets of their biltong for my children to review (as I don’t eat meat).  Needless to say my daughter was especially happy as she is the biggest carnivore that I know!

The Caveman Kitchen is a wonderful family-run business who will only feed you what they would only ‘offer their own tribe’.

They offer a monthly biltong subscription service where members get 4x100g bags of their biltong for £30 delivered to their door, working out at less than £1 a day for a portion of biltong. They also offer 3 and 6 month subscriptions too. Oh and if you refer a friend and they sign up you get 1 month subscription for free!

The Caveman Kitchen Biltong comes from grass-fed and organically raised British beef.  They use Aberdeen Angus and Hereford Cows (moo) and feed them natural food, in fact these lucky cows get to graze on a mixed saladof 31 different herbs, clovers and grasses! They’re  left to roam free in plenty of grassy space too which is just sweet!

Their biltong is sugar and salt free and is available in traditional or peri peri flavour – or if you want you can have a 50/50 mix! It is also available sliced or uncut. Perfect!

Caveman KItchen Biltong

Certified Paleo, a natural source of creatine, high protein, low fat, low carb snack! Get in!

So if you’re wondering what the difference between biltong and jerky is I shall explain:

  • Biltong is often from thicker cuts of meat. Jerky is thinner!
  • Biltong is never smoke, however Jerky often is.
  • Biltong is marinated and cured using vinegar, Jerky is cured using salt.
  • Biltong is usually more moist than Jerky due to cutting thicker strips.

The Caveman Kitchen Biltong is made by marinating the beef for at least 48 hours.  It is then left to air dry and mature in a controlled atmosphere. It is then cut into strips and packed. In fact each piece of their lovely biltong is handpicked, and hand sliced on the day your order is placed!

Caveman KItchen Biltong

As you can see the ingredients are all listed complete with the best before date, batch number & weight!

So here’s a little nutritional info:

Biltong Ingredients:

Beef Steak (200g for every 100g of Biltong)
Black Pepper
Coriander
Vinegar
(Peri Peri spices in the Peri Peri flavour)

Allergen Information:

Manufactured in a factory that handles nuts, milk, and eggs.

Nutritional Values per 100g:

Calories: 293 Kcal
Protein: 50.7g
Total Fat: 4.87g
Saturated Fat: 3.87g
Trans Fat: 0g
Salt: 2.54g
Total Carbs: 3g

BCAA’s:
L-Leucine: 3.9g
L-Isoleucine: 1.7g
L-Valine: 2.8g

What the hell are BCAA’s I hear you ask? Branched-chain amino acids! In a nutshell they help to protect your muscles from muscle breakdown! Pretty nifty huh?

Now all of the facts and figures are out of the way what was the verdict from the little munchkins?

Caveman KItchen Biltong

Traditional Beef Biltong

The little ones said this this was very chewy with no ‘gristle’, in fact it’s tough and a bit ‘rubbery’, oh and flavoursome! It only had a little hint of vinegar to it, they said it tasted a little salty too. It had only a hint of black pepper to it but they couldn’t distinguish the coriander at all.

“It’s less greasy and leaner than normal beef and it tastes like beef gravy” – this has to be the most constructive quote I managed to get between the two of them.

photo 5(29)Caveman KItchen Biltong

Peri Peri Beef Biltong

Again this one they said was very chewy – “like overcooked meat”. The chewiness starts of quite strong and then becomes easier to chew. It’s not too fatty and very lean. The peri peri flavour is subtle, it’s definitely not spicy and a little peppery. They said that it had a ‘vinegary’ like taste similar to hot sauce but without the heat.

“It tastes like beef, dried beef” one of them said. I gather that is a very good thing because it is in fact beef.

photo 2(66)photo 4(41)

The Verdict

Caveman KItchen Biltongphoto 2(65)

This biltong is a fab little snack for when you’re on the go. As you can see in the nutritional information it is packed full of nutrition – the BCAA’s make me want to eat this myself but sadly I can’t.

It is a great snack for young and old too, for the sportsperson, for the cheeky kiddies or the cheeky kiddie inside you!

My 2 said that Peri Peri was the best flavour, and my daughter pretty much devoured the entire bag at once!

Where can I get my hands on this fantastic Caveman Kitchen Biltong?!

Great question! Just head on over to the guys at Caveman Kitchen Biltong and make an order! Simple! Buuuuuuut because they are so incredibly generous they have offered to give you all a whopping 20% off of your first order!

All you have to do to claim your discount is go through to the ‘Contact Us’ page and in the comment/question box mention  the discount code GREENSBILTONG20 – they will then contact you to take your order, and apply the discount when they send out the PayPal invoice.
They also can provide a wholesale account with a healthy discount – so if you’re a crossfit box or health food store then you may be interested!

Bag yourselves a biltong bargain guys!

Stay Primal!

Georgie!

Paleo Pumpkin Pie Butter Chocolate Cups

Paleo Pumpkin Pie Butter Chocolate Cups

As you may (or may not) know, the wonderful folk over at Raw Ecstasy sent me some of their beautiful goodies for me to experiment with and review!

I used their Activated Pepitas Plain and Stone-ground Activated Almond Butter in this recipe. The almond butter is the smoothest almond butter that I have ever had (no joke). It is also the cleanest tasting and not in an overly ‘earthy’ way – trust me I have had my fair share of raw nut butters! The pumpkin seeds (pepitas) are also just divine and super crunchy! My full review of their product range will be up in the near future!

Raw Ecstasy Goodies

These chocolate butter pumpkin pie cups are just immense! They are indulgent but in a clean and euphoric way!

The maca milk chocolate adds a great twist and ‘pow’ to the cups whilst  complimenting the slight bittern undertones of the pumpkin pie butter. I promise you that your kitchen will smell great and your waistline won’t expand whilst eating these beautiful little cups!

The pumpkin pie butter can also be used to spread over some Paleo bread or pancakes! Yummmmmmmmmmeeeeeeeeeeee!

Makes: 6 medium sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the maca milk chocolate:

2 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
50g 90% dark chocolate
1 tsp maca powder

For the pumpkin pie butter filling:

2.5 tbsp activated raw almond butter
3 tbsp pumpkin puree
1 tbsp coconut oil
1 tsp vanilla essence
1.5 tbsp coconut sugar
Pinch of Himalyan pink salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground ginger
(Alternatively use 1.5 tsp pumpkin pie spice)

For the topping:

Method:

  1. Combine all of the ingredients for the maca milk chocolate into a medium heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Divide one half of the mixture between 6 cupcake cases. Place in the freezer to set. Set aside the remaining mixture.
  3. Now prepare your pumpkin pie butter filling. Combine all of the ingredients in a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  4. Remove the chocolate cups from the freezer and divide the pumpkin pie butter filling equally between the 6 cups.
  5. Return the remaining maca chocolate to the bain-marie and mix thoroughly.
  6. Evenly divide the remaining chocolate mixture between the 6 cups. Sprinkle over the pumpkin seeds and return to the freezer until set.
  7. Once set remove from the cupcake cases and enjoy! That simple but very delicious!

Paleo Pumpkin Pie Butter Chocolate CupsPaleo Pumpkin Pie Butter Chocolate Cups