raw

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

Raw Paleo Carrot Cake Squares

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

I have always been both heavily obsessed, and inspired by DAMY & Clean Eating With a Dirty Mind both pages literally make me lick the screen – no joke!!! Those two blogs will just blow your mind with the amazingly naughty yet delicious creations that they come up with. Before I had Anya I used to love making raw desserts – especially raw cheesecakes and I guess I wanted to perfect my own raw & Vegan dessert. I guess that’s why I came up with this gorgeous raw carrot cake.

This recipe calls for some rather juicy and succulent dried pineapple to be used in the base instead of just plain old medjool dates, and as much as I love medjool dates I do feel that they can end up overpowering the taste of most recipes rather than complimenting the overall flavours. The whole cake is packed full of flavour and juiciness – even the frosting stays solid enough to not melt off unlike most cashew cream cheese frostings I have tried out before. In fact I actually think that this is better than regular baked carrot cake!

This raw carrot cake is a total doddle to make, you actually can’t go wrong; all you need is a food processor, a small brownie tin (I used an 8.5″ x 6.5″ tin), some clean hands and maybe a little taste tester to help along the way. This recipe will also require you to soak your raisins in some orange juice and also your cashew nuts in a bowl of water (for the frosting) overnight. It is best to do the same with your pecans and walnuts too but they will need dehydrating before use which can be done by transferring onto a large baking tray and cooking in the oven on the lowest heat until sufficiently dry enough. The choice is yours!

Yields: Roughly 6-8 squares

Preparation Time: 15 minutes

Setting Time: 1 hour

Ingredients:

For the base:

1.5 carrots (peeled & chopped)
1 cup dried pineapple
1/2 (packed) cup pitted medjool dates
1/2 cup dessicated coconut
1 tbsp coconut oil
3 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp Himalayan pink salt
3/4 cup pecans (activated)
3/4 cup walnuts (activated)
Juice 1/2 orange
1/3 cup raisins
1/2 carrot (peeled & finely shredded)

For the faux cream cheese frosting:

1.5 cups cashews (soaked overnight)
Juice 1 lemon
1/4 cup maple syrup
1/4 cup coconut cream (solid part of a chilled can of coconut milk)
1/8 coconut oil
1/8 cup cacao butter (melted)
1/4 tsp vanilla powder (optional)

Optional toppings:

1/4 cup walnuts (crushed)
1/4  carrot (spiralized/shredded)

Method:

  1. The night before making place a can of coconut milk into the fridge and leave your raisins to soak in the orange juice overnight in an airtight container, be sure to store them in the fridge until needed. You will also need to soak your cashews in a bowl of water with 1 heaped tsp of Himalayan pink salt. Make sure that you cover them with enough water so that there is about an inch of water above the nuts. Cover with cling film and leave in a cool dry place overnight. In the morning drain and rinse your cashews thoroughly. Set aside until later.
  2. In the bowl of your food processor add all of the ingredients for your base except for your pecans, walnuts, and orange juice soaked raisins. Pulse the ingredients a few times before processing until smooth. Be sure to scrape down the sides frequently with a spatula to ensure that everything gets processed thoroughly.
  3. Add in the nuts and pulse until some of the nuts have processed smoothly and the rest have left small chunks.
  4. Stir in your orange juice soaked raisins and shredded carrot.
  5. Line a brownie or small cake tin (I used an 8.5″ x 6.5″ tin) with some greaseproof paper and transfer the mixture in. Using your hands ‘knuckle in’ the mixture until nice and even. Place into the freezer whilst you prepare your faux cream cheese frosting.
  6. Clean the bowl of your food processor and add in all of your ingredients for your frosting. Pulse a few times before processing and process until completely smooth. Make sure to scrape down the sides frequently in order keep your mix really smooth!
  7. Remove the base from the freezer and pour over your cream cheese frosting. Using a spatula spread out the frosting evenly. Sprinkle over your crushed walnuts and place the tin into the freezer, leaving to set for around an hour.
  8. Remove the tin from the freezer when set and carefully lever out the sides of the carrot cake using a large sharp knife. Cut into 6-8 large squares.
  9. Top each square with a small amount of spiralized/shredded carrot and tuck in!!!

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

Paleo Christmas Stuffed Middle Eastern Dates

Paleo Stuffed Middle Eastern Dates

Yeah I know what a mouthful! No pun intended ahem.

These are Vegan and Paleo friendly, super fast to create and packed full of flavour. They are great nibbles to serve up when you have guests waiting for their main meals! Best of all they look like beautiful shiny jewels – ahhhhhh!

I have seen stuffed dates before, they usually aren’t anything special – just some nuts. I first came across dates stuffed with cream cheese and cinnamon when I went to my other half’s mum’s house for an Armenian style Christmas dinner. They were super tasty. As I am part Israeli I wanted to add in some of my favourite flavours but still keep it in line with the whole Christmas theme. It tastes relatively similar to my Raw No Bake Paleo Christmas Cheesecake.

This recipe requires you to soak your nuts overnight or for at least 4 hours to soften them enough!

These dates are stuffed with a faux cream cheese, spices, rose water, orange zest and some roasted nuts. Fab! If you’d like to make these a little boozy then why not try adding 2 tablespoons of rum?!

Makes: 25-30 stuffed dates

Preparation Time: 15-20 minutes (plus overnight soaking time)

Cooking Time: No bake my friends, no bake!

Ingredients:

500g Medjool Dates
50g macadamia nuts (soaked)
50g cashew nuts (soaked)
Juice 1/2 lemon
1/2 tbsp rose water
1/2 tbsp vanilla extract
1/2 tbsp ground cinnamon
Pinch ground cloves
10 cardamom pods (seeds removed & ground)
1/4 tsp vanilla powder
Pinch Himalayn pink salt
2 tbsp coconut oil
1 tbsp raw honey (or maple syrup)
1.5 tbsp coconut sugar
1/2 peeled courgette
Zest 1/2 orange
1 tbsp almond butter
Small handful of roasted almonds, pistachios or walnuts

Method:

  1. Firstly place your nuts into a small baking tray in the oven at 180C until nicely browned. This is likely to take about 5 minutes.
  2. Whilst your nuts are roasting place all of your ingredients except for the dates, courgette, orange zest and almond butter into a food processor. Process until smooth. Be sure to scrape down the sides regularly. Process for around 5 minutes.
  3. Remove your roasted nuts and leave aside to cool.
  4. Peel and dice your courgette. Add to the rest of the faux cream cheese mix and process until fully blended.
  5. Pulse in your orange zest.
  6. Remove the faux cream cheese from the processor bowl and place into a small mixing bowl.
  7. Roughly chop your roasted nuts and throw into your faux cream cheese mix, give it a good mix.
  8. Fold in your almond butter so that it is nicely swirled around.
  9. Butterfly and de-stone all of your dates.
  10. Using a teaspoon take a large heaped spoonful of the faux cream cheese and spread into the middle of the butterflied dates. Gently close the butterfly and put aside. Repeat the process until they are all full.
  11. If you are wanting to serve these up right away place into the freezer for 10 minutes as they are best served cold. Otherwise store in the fridge until needed! Enjoy!

Paleo Stuffed Middle Eastern DatesPaleo Stuffed Middle Eastern Dates

Georgie’s Raw No Bake Paleo Christmas Cheesecake

Paleo Christmas Cheesecake

This is a cheesecake like no other. I don’t even know if this kind of thing exists or not.

I was thinking the other day that a lot of people don’t like Christmas pudding and/or cake, or even mince pies but may still like the fruit and boozy flavour and feel like they are missing out. In fact when I was a kid I hated it all, and only just now am I starting to appreciate it. This is a modern spin on the classic Christmas desserts that are part of British tradition – it’s clean, it’s indulgent, it’s rich… it’s everything that Christmas is about but, well, um – more!

I used my own homemade Paleo Candied Mixed Peel in this recipe and it was gorgeous! Nothing more satisfying than making one tiny component of a big dish completely from scratch.

I also used Kraken rum which is just utterly delicious. It’s gluten-free, vegan and distilled from molasses (made from sugar cane) it also totes a whopping amount of spices; cloves, ginger, cinnamon, vanilla and lots more. It is aged for 12-24 months.

I literally cannot escape the kitchen without my better half whispering in my ear to “RELEASE THE KRAKEN” … not much of a whisper really, so uhhh yeah – it is now hidden somewhere!

This won’t weigh you down like most classic Chrimbo desserts but it will pump you full of energy, and sugar… and um rum…

Now I don’t drink, like at all really. Maybe I’ll sit down and have a drink once a year but I’m not too big on alcohol. So much so that I had only one piece of this cheesecake and felt the effects of the alcohol straight away. It was quite embarassing.

You don’t have to use alcohol in this cheesecake at all, in fact if that’s not your thing then simply replace the amount of alcohol with freshly squeezed orange juice instead – it will be equally as nice (if not probably a lot better for you)!

Paleo Christmas CheesecakePaleo Christmas Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes (and 1 day soaking time)

Setting Time: 1.5 to 2 hours

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 spiced cheesecake 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 vanilla powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tbsp mixed spice
1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)

For the Christmas fruit mix:

(Soak all ingredients overnight or for at least 4 hours)

50g sultanas
50g raisins
50g currants
1 tbsp candied mixed peel
Juice of 1 orange
Pulp & zest of 1/2 orange
1/4 tbsp vanilla extract
1/2 tsp orange extract
1/2 tsp bitter almond extract
1/4 tbsp mixed spice
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tbsp Kirsch
25ml Kraken rum

Optional decoration: Reserve 3 tbsp of your syrup from making your candied peel to ‘swirl’ through the cheesecake at the end!

Method:

  1.  Firstly combine all of the ingredients for the fruit filling in a medium sized mixing bowl, mix thoroughly, cover with cling film and leave to soak overnight (or for at least 4 hours) so that your fruit soaks up all of the beautiful flavours and well… uh… booze! Make sure you give it a little stir every now and then too!
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it’s done!).
  3. 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.
  4. For the spiced cheesecake 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.
  5. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  6. Remove your cacao butter mix from the bain-marie and combine with the rest of the cheesecake filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Now stir in all of your soaked boozy fruit mix until evenly distributed!
  9. Remove your base from the freezer and pour in all of your filling, spreading evenly with a spatula.
  10. If you have saved any of your syrup from making your candied peel then drizzle over the top of the cheesecake in a criss cross pattern and using a small spatula dip in and swirl around the filling. This will give you your marbling effect!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy!

Paleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas Cheesecake

The Raw Chocolate Company – Christmas Raw Chocolate Berries Review

The Raw Chocolate Co. Organic Raw Chocolate Mulberries

Kris at The Raw Chocolate Co. has slowly become my best friend by plying me with copious amounts of raw chocolate. Although, I have to say that anyone can become my friend pretty much instantly if they send me out some chocolate goodies (hint hint), especially raw chocolate. So this time in line with Christmas, Kris sent me out their Organic berry collection, and ooooooh, oh yeah was it good!

Inside my little care package was; The Raw Chocolate Co. Organic Raw Chocolate Raisins, Goji Berries and Mulberries.

The first time I tried raw chocolate was the moment I never turned back, and the very first raw chocolate that I sampled was from The Raw Chocolate Co.

The Raw Chocolate Co. was founded by raw foodie enthusiast Linus Gorpe. Linus became very intrigued with raw cacao and he began to experiment with raw chocolate making. After a lot of ‘lab’ experiments, trial and error and some very happy taste testers, Linus, had become an expert. The company was launched in early 2006.

The one thing that has always attracted me to The Raw Chocolate Co. is it’s values and ethics. Out of all of the raw chocolate companies I have come across this one by far is the most ethical. All of their outer packaging for their chocolate bars is made from recycled paper and printed with vegetable inks, their factory is wind and solar powered (meaning no CO2 emissions) and all of their produce is Fairtrade too. In fact they recently picked up an award for being one of the UK’s most ‘socially responsible businesses’ – not too shabby hey?!

The Raw Chocolate Co. Organic Raw Chocolate Mulberries

So what makes their chocolate and the rest of their products so special? I hear you ask.

Good question! Well for a start their ingredients are either raw or cold pressed, organic (well at least all of the ingredients that can be) and they don’t treat any of their cacao produce with chemicals. In fact they often scour the world to find the absolute best ingredients even if it takes them years!

All of their bars and berries are suitable for Vegans, and Paleo followers alike – fab!

I heard that raw chocolate totes some awesome health benefits. Is this true?

Yes. Raw chocolate does indeed boast a whole host of health benefits; it improves digestion, enhances the libido (wit woo – insert winky face here oi oi!), improves cardiovascular function, is packed full of antioxidants that neutralise free radicals, and contains a variety of vitamins and minerals.  So, on that note… let the taste testing commence!

Let’s get down to the nitty gritty, the review!

Welcome to Cinderella’s 3 ugly sisters… Ok they’re not so ugly but as you will probably notice they look like some little organic lifeforms’ miniature brains… Mmmm brains… brains covered in delicious chocolate. Each ugly duckling that I popped into my mouth transformed into a beautiful swan. Each had their own unique quality and made my mouth have a little party – awesome.

All 3 products contain raw cacao mass, coconut palm sugar, virgin cacao butter and cacao powder.

Organic Raw Chocolate Raisins

Raisins, raisins, raisins… I do not like raisins… but luckily I do like chocolate raisins.

These juicy and plump raisins are covered in a dark chocolate (minimum of 74% cacao solids) oh and then dusted in cacao powder just for good measure!

Now, The Raw Chocolate Co. do not do things by halves as you may probably have noticed already. Yes these wonderful folk have consumed many a raisin in their lifetime just in order to find the perfect one to coat with their gorgeous bittersweet chocolate with. They sourced these juicy, plump raisins all the way from Turkey!

Now this is like eating one of the ugly bolshy sisters out of Cinderella crossed over with an ape. It’s the goji berry’s overweight and over indulgent sister – this isn’t a dainty snack, oh no, don’t let it fool you. This is a big bang wallop to your taste buds. The juiciness of these raisins really shocked me and they almost explode in your mouth with a ginormous amount of flavour, it’s crazy.  Seriously. The only problem is that these raisins are so sweet and so loud that it’s hard to be able to appreciate the beautiful chocolate that encases them. I’m not saying that you can’t taste the chocolate – you can. But you do have to do quite a bit of mental digging to latch on to and appreciate it’s beautiful complex flavours. But then again this could be to do with my taste buds not liking raisins so much. Did I enjoy eating these though? Most certainly!

The Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate Raisins

Would I eat these again? Uhhhhh hello? Are you crazy?! Of course I would, but in moderation for sure as these are the highest in sugars out of all of the berries with 46.8g sugar per 100g.

They are available in the following sizes;

100g resealable foil pouch for £3.29

200g resealable foil pouch for £5.29

Organic Raw Chocolate Goji Berries

So these I thought were going to be my favourite but then I tried the mulberries and they were my favourite. So these are my ummmm 2nd favourite.

The guys at The Raw Chocolate Co. searched for 7 whole years just to find the perfect goji berries! Say whaaaaaaaaaat?! I am starting to think that they are all a little bit bonkers but after eating their goji’s I can see why. They are the biggest, plumpest, chewiest, juiciest, and all round loveliest goji berries ever. I have eaten goji berries that are almost flat and brittle before and that is always a sad experience. But not these yummy bad boys oh no! They sourced these all the way from beautiful China, just in case you were wondering.

Goji berries (also known as ‘Wolf Berries’) were originally used in Chinese medicine but these little fellas have found their way over to the UK due to the huge number of celebrities that are in utter awe of them. They are packed full of antioxidants and the beta-carotene which gives your skin a lovely, radiant glow. They are also are high in fibre, and vitamins E, C, B1 & B2. If you’ve never had goji berrie before they are bitter like a cranberry and have the sweetness of a cherry.

These are the least sweetest out of the berry batch but only because of their beautiful sourness that comes through at the beginning, and the aftertaste is somewhat bittersweet as you can expect from a goji berry. There’s a little bit of seed crunch going on here and there but nothing that takes away from the whole experience. The fruitiness of the goji compliments that signature fruity flavour of all of The Raw Chocolate Co. chocolate. As the chocolate has a minimum of 50% cacao solids it helps to sweeten any bitterness that the goji berries tend to carry with them and so almost goes unnoticed. However the cacao dusting does keep that chocolatey flavour lingering for longer.

I was trying to think of what these remind me of and all I can really think of is that they carry the flavour of a really fruity tasting milky dark chocolate with the texture of well… chocolate raisins. The aftertaste stays for quite a while and is beautiful. Yes I devoured this snack pack in no time whatsoever. Yummy scrummy in my tummy!

The Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji Berries

These are perfect sprinkled over your faux porridge in the morning, and also as a post workout recovery snack as they contain 9.9g of protein per 100g.

They are available in the following sizes;

32g snack pack for £1.49

100g resealable foil pouch for £4.49

200g resealable foil pouch for £7.99

Organic Raw Chocolate Mulberries

These little beauties shocked me. These were my favourite out of the whole berry collection. Oh my oh my… I’ll stop blabbering now, wipe away the drool and get my brain back on track.

These gorgeous little white mulberries have been dipped in chocolate and then dusted with cacao powder. They have a minimum of 41% cacao solids so that’s pretty standard milk chocolate. They source their organic white mulberries from Turkey.

Mulberries are high in iron, calcium, riboflavin and vitamins A,C, E & K. They are also high in antioxidants. So like goji berries they are great for your hair, skin and nails and also for cardiovascular health.

These really reminded me of one of my favourite little childhood sweets ‘Poppets‘ – who remembers those? These little bad boys are like eating a silky smooth fruity milk chocolate with a soft toffee chewy centre. I literally think that if you were blind folded you wouldn’t be aware that you were eating berries – magic!

In fact I had never had mulberries before until today that is, but I have always wanted to try them, and I am so glad that I did. There was a tiny bit of crunchiness when you eat them, I take it that these are seeds but it wasn’t unpleasant, it almost reminded me of eating little miniscule rice pops or something like that. I have to admit that I polished off the bag in under a minute and I don’t tend to do this as I like to savour my chocolatey treats. The light dusting of cacao is what makes all of these berries, it takes away from the overpowering sweetness and just adds that tiny little bitterness that enhances both the flavours of the mulberries and the raw chocolate itself. The mulberries themselves taste distinctly caramel like and it is the most bizarre thing that I have ever eaten (but in a nice way) I mean how can a berry taste exactly like a piece of soft chewy caramel?! Splendid! I guess their flavour reminded me quite a bit of the Vanoffe bar that The Raw Chocolate Co. do.

I just want to clarify that although these are chewy like a caramel/toffee they do break apart into fragments rather than staying as one big fat lump – I prefer this because it means I can throw a handful into my mouth and chow down as fast as I like.

And another thing that impressed me – these are the lowest in sugars compared to all of the others with just a 30.4g sugar content per 100g.

The Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate Mulberries

These are soooo going to be making an appearance under my tree this Christmas for sure!

They are available in the following sizes;

32g snack pack for £1.49

100g resealable foil pouch for £3.79

200g resealable foil pouch for £6.29

150g festive gift tube for £6.49

So, overall what did I think? What’s the verdict? Would I purchase any of these products myself?

Yes, yes and yes times infinity!

I don’t think I need to add much else really. I love the ethics and hard work that this company possesses. I  love the overall branding. I love the quality and taste of the products.

I really think that these are the greatest little Christmas snacks that you can indulge in, and well not just for Christmas but the mulberry gift tube just reminds me of something that good old Santa would drop down the chimney! Oh and don’t forget the snack packs to whack in your pocket on your travels or workouts!

So where can you buy myself some of these lovely little treats?

Good question.

Well the first place you can go is directly to The Raw Chocolate Co. themselves. In fact if you live within the UK you can enter in your postcode into the map on their website and it will tell you your nearest stockist. Clever huh? Yup.

Other than that they are available in a lot of online and health food retailers.

You can follow The Raw Chocolate Co. in these places:

Twitter: @TheRawChocCo

Facebook: @therawchocolatecompany

Instagram: @therawchocolatecompany

Pinterest: @therawchocco

Have you had any experience with The Raw Chocolate Co. products before? Please do comment below and share your experience!

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!

NUA Naturals Review

Nua Naturals

Nua Naturals Coconut Flour, Goji Berries & Coconut Palm Sugar

Some of my readers may remember that a few weeks back the wonderful people at NUA Naturals sent me out some of their coconut flour, coconut sugar and some goji berries to review and get creative with.

If you haven’t heard about NUA Naturals before then shame on you!!! Not really I’m just messing with you… Let me tell you a little bit about them…

They are an Irish health food business who are at the cutting edge of the global trends of ‘Raw Food’, ‘Gluten Free’, and ‘Vegan’. They’re lovers, suppliers and artisan producers of organic health foods. 95% of their range is Organic (excluding their goji berries, MSM & bee pollen) and the only product of theirs that is not Vegan is, well, the bee pollen.

They are such a lovely and fab company that could definitely do with a bit more exposure in England I think! So hopefully this review will help – if even just a little!

NUA Naturals Coconut Flour

NUA Naturals Coconut Flour

This coconut flour is made from organic coconut meat.  It is dried at low temperatures to preserve it’s nutrient content and then ground into a fine flour. In fact this flour is very fine and I’d say it’s one of the finest coconut flours that I have used. It has the texture of a slightly heavier regular plain wheat flour.  It isn’t as dense as almond flour and so is great for cakes, pancakes and muffins etc.

Coconut flour may well be a little pricey but a little goes a long way. For instance you could use only 1/4 cup and require 1-2 eggs and a substantial amount of liquid to accompany it – this can be milk, raw honey, maple or date syrup etc. In fact I’d say 1/4 cup of extra liquid on top of the eggs! The wet to dry ratio pretty much doubles in comparison to regular cooking, i.e. cooking with wheat flour. What I am trying to say is that coconut flour is super absorbent. I see a lot of recipes requiring a billion eggs but this isn’t necessary, while the eggs will help to bind your ingredients together it’s more the liquid content you require so that you don’t end up with some sort of stodgy brick of a cake or whatever it is that you are making.

I personally don’t tend to cook with large quantities of coconut flour, or any flour for that matter. I am more of a flour blend type of lady. For instance when I use coconut flour in my pancake mix I’ll typically use just 1 tbsp.  I always feel that you need some ‘stretch’ when using coconut flour and so I usually blend it with something starchy like tapioca flour when using large amounts.

Coconut flour is also an excellent thickening agent, and as it can be eaten raw you can chuck it into anything from protein balls, to shakes to even yogurt or – sprinkle it onto your roasties with some tumeric to help crisp them up!

Coconut flour is gluten free, low in carbohydrates, high in protein and high in fibre – in fact it contains more dietary fibre than regular wheat flour or wheat alternatives… Let’s look at the nutritional breakdown shall we?

Ingredients

100% Organic Coconut Flour (yup that’s all)

Nutritional Information per 100g

Energy: 233 Kcal
Protein: 19.2g
Carbohydrates: 20.8g (of which 18.7g are sugars)
Fat 8.1g (of which 7.54g are saturates)
Fibre: 41.6g
Sodium: 0.08g

It is also Vegan and Organic Certified!

So as you can see pretty much 1/5 of coconut flour is protein and the majority of the nutritional make up consists of dietary fibre – it really doesn’t get much better than this!

My best use of the NUA Naturals coconut flour was this Paleo Semolina recipe!

A bowl of paleo semolina topped with goji berriesA close up of a bowl of Paleo Semolina topped with goji berries

You can buy Nua Naturals coconut flour from here!

NUA Naturals Goji Berries

Goji berries were originally used in Chinese medicine but these little fellas have found their way over to the UK due to the huge number of celebrities that are in utter awe of them. They are packed full of antioxidants and the beta-carotene that they contain gives your skin a lovely, radiant glow. (I feel like I should be smothering these on my face – not eating them, or maybe I should do both?!)

These bright red, juicy miniature superfood warriors are immense! Goji Berries (also known as ‘Wolf Berries’) are high in fibre, and vitamins E, C, B1 & B2.

Ingredients

100% umm Goji Berries!

Nutritional Information per 100g

Energy: 309 Kcal
Protein: 11.1g
Carbohydrates: 53.4g (of which 53.2g are sugars)
Fat 2.6g (of which 0.8g are saturates)
Fibre: 14.0g
Sodium: 7.62g
Vitamin E: 184mg (1553% RDA)
Vitamin C: 43.4mg (54% RDA)
Thiamin (B1): 1.52mg (138% RDA)
Riboflavin (B2): 11.3mg (807% RDA)

What do all of these figures mean?

  • Vitamin E for a start will really help your skin as well as boost your immune system, so even with a small portion of goji berries you’ll get your fix.
  • Vitamin C (also known as ascorbic acid) aids in wound healing, cell and organ function
  • Thiamin helps to create energy to essentially keep your organs running smoothly, improves cardiovascular functions (your heart!), prevents cataracts and improves eye health, improves brain function i.e. concentration and memory and aids nerve function by improving myelination (the production of myelin sheath). The myelin sheaths cover your nerves like a little bit of electrical insulation and without them your nervous system wouldn’t function. Top stuff!!!
  • Riboflavin helps increase red blood cell production, boosts mineral absorption, aids in energy production, maintains healthy skin & eyes, and strengthens your immune and digestive system.

So as you can see you’re likely to get close to your RDA for all of these vitamins in just a small handful. Goji Berries really are a top superfood!

For those of you that haven’t tasted goji berries before they taste sweet with a slight tang and bitterness to them, much like the bitterness of a cranberry and the sweetness of a cherry. They’re about the size of raisins and the NUA Naturals ones have such a lovely chew and juiciness to them – I love them!!!

What I also loved about NUA Naturals goji berries is that they are sold in a tub not a bag which keeps them nice and fresh as well as looking vibrant and stylish in your kitchen cupboard or on your countertop!

I made some lovely grain-free granola and cookies with goji berries so check them out!

Try out my recipes for yourself! Grain-Free Goji Granola or my Melt In Your Mouth Goji Cookies

A close up shot of a spoonful of Paleo granola with the bowl in the background.A stack of paleo goji berry and orange cookies

You can buy Nua Naturals goji berries from here!

NUA Naturals Coconut Palm Sugar

Coconut sugar is not produced from the fruit but from the sap of the coconut flour itself. The sap is boiled and then dehydrated to create a granulated brown sugar looking substitute. It’s just as sweet as sugar but it is rich in nutrients – it’s high in potassium and chloride, and vitamin B1 which is an added bonus. But sugar is still sugar so remember not to get too carried away with the nutritional content. As it is low on the glycemic index it will not cause your blood sugar to spike and it is 45% fructose it won’t be adding too much stress to your lovely livers.  It is a perfect vegan alternative to raw honey or just as an alternative to other Paleo friendly sweeteners.

Coconut sugar is also one of the most sustainable sugars in the world so you can indulge in this guilt free!

Ingredients

100% Organic Coconut Palm Sugar

Nutritional Information per 100g

Energy: 376 Kcal
Protein: 1.2g
Carbohydrates: 91.9g (of which 86.6g are sugars)
Fat 0.1g (of which 0.1g are saturates)
Fibre: 13.0g
Sodium: 0.2g
Vitamin C: 23.8mg (30% RDA)
Thiamin (B1): 0.45mg (41% RDA)
Potassium: 934.7mg (47% RDA)
Chloride: 466.49mg (58% RDA)
Iron: 2.79mg (20% RDA)

The NUA Naturals coconut sugar will add a lovely caramel flavour to your sweet and savoury dishes or even to your coffee. I like to make a ‘coffee creamer’ using coconut sugar and find it great in the base of a raw cheesecake to help to give that ‘sandy’ biscuity texture.  I also find that it has quite a similar taste to ‘jaggery’ used in Indian cuisine.

You can use this pretty much at the same ratio as normal brown sugar in your recipes.

The Verdict

Well… what can I say?? I am sold!

I was completely bowled over by the funky packaging, the company ethos, the amazingly wide range of products (acai, lucuma, maca, cacao etc) that there just isn’t anything negative to say whatsoever. I kind of just wish that this company was based in the UK!

So get on the interweb and buy yourself some NUA Naturals goodies. You can do this by purchasing from Ireland’s Raw Kitchen or Perfectly Paleo.

 

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

Facebook: @nuanaturals

Twitter: @nuanaturals

Instagram: @nuanaturals

Pinterest: @NUANaturals

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

Paleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter Cups

You might remember a while back that the wonderful people at Raw Ecstasy sent me some of their beautiful products to have a play about 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. It is also the cleanest tasting and I have had my fair share of raw nut butters. The pumpkin seeds (pepitas) are also just divine! My full review of their product range will be up shortly!

Raw Ecstasy Goodies

Now these aren’t your conventional nut butter cups at all. In fact they aren’t largely chocolate based but fudge based! How yummy! Your bottom layer is pumpkin fudge, the middle pumpkin pie butter, on top of that another layer of fudge and then a pumpkin infused white chocolate and some beautiful raw activated crunchy pumpkin seeds. It’s a beautiful little concoction and it’s a great way to fit some maca powder into your food!

Paleo Pumpkin Pie Fudge Butter Cups

Makes: 5 large sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the pumpkin fudge (& pumpkin infused white chocolate):

5 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
1 tsp maca powder
2 tbsp pumpkin puree

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. For your pumpkin fudge combine all of the ingredients except for the pumpkin puree in a medium heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Whisk in your pumpkin puree until fully blended. You will have an ‘oily’ residue – do not panic this will be your ‘pumpkin infused white chocolate’.
  3. Divide one half of the mixture between 5 cupcake cases, you will have to whisk the mix frequently. Place in the freezer to set. Set aside the remaining mixture.
  4. Now prepare your pumpkin pie butter filling. Combine all of the ingredients into a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  5. Remove the fudge cups from the freezer and divide the pumpkin pie butter filling equally between the 5 cups.
  6. Mix the pumpkin fudge mix thoroughly and divide between the 5 cups. Any ‘oil’ that is remaining divide equally between the cups.
  7. Sprinkle the pumpkin seeds over the top and return to the freezer.
  8. Once set remove from the cupcake cases and enjoy!

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups