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Chocolate Banana Thick shake

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When we were young we used to love making homemade thick shakes after school. We would use ice cream, milk and chocolate or vanilla syrup. If we tried drinking this now, we would probably have a stomach ache for days.
This chocolate banana thick shake is made using nourishing ingredients that wont leave you with a sugar rush after consuming. It is also a great way to start the day and can be made in under 5 minutes. Its so delicious, its almost on the verge of being pudding, if you do want to make it into a pudding, leave out the milk.

Chocolate Banana Thick shake
 
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Recipe type: snacks
Serves: 1
Ingredients
  • 1 frozen banana
  • 2 cups milk
  • 1 heaped teaspoon cacao powder
  • 1 avocado, peeled and pip removed
  • 2 teaspoons cacao nibs
Instructions
  1. Place banana, milk, cacao powder and avocado into a blender and process until well combined. Pour into a glass, sprinkle with cacao nibs and drink straight away.

Enjoy, J&L x

 

Ferrero Rocher Truffle Balls

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Ferrero Rochers are one of my favourite sweet treats so it was only was a matter of time until I decided to make a more wholesome version. This recipe is for 8 Ferrero Rocher Truffle Balls that are raw, indulgent and guilt free. The balls are sweetened with dates and maple syrup and the topping is made of coconut oil and cacao to sub out dairy. The centre has a smooth hazelnut like flavour that literally melts in your mouth.

Whip up a batch of these Ferrero Rocher Balls and keep them in the freezer for when you are feeling peckish and needing a sweet treat.

Ferrero Rocher Truffle Balls
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup dates, pitted and soaked for 15 minutes in warm water before using
  • ¾ cup hazelnuts (1/4 of these is used for placing in the middle of the balls)
  • 3 tablespoons cacao powder or cocoa
  • 1 tablespoon maple or rice malt syrup
  • Pinch of himalayan salt
  • -
  • Topping:
  • ¼ cup coconut oil
  • 1 tablespoon raw cacao powder or cocoa
  • ¼ cup hazelnuts
Instructions
  1. Place dates, ½ cup of hazelnuts, cacao, maple or rice malt syrup and salt together in a food processor and blend until all ingredients are well combined. Set mixture aside in bowl.
  2. Roll the mixture into 8 equal sized balls, placing a hazelnut into the middle first.
  3. To make the topping, melt the coconut oil on a low heat and mix in the cacao powder. Place aside for 2 minutes.
  4. In a food processor, blend the hazelnuts until finely chopped. Place into a small bowl.
  5. Dunk each ball into the topping and sprinkle well with the chopped hazelnuts. Place in the fridge for 30 minutes before serving.

Enjoy, J&L x

Chocolate Chip Cookies

These cookies are wholesome and delicious and contain no refined flour or sugar. Make a batch to keep in the pantry to snack on during those days when you are feeling peckish or pack in the kids lunch box to replace the usual sugar laden biscuit. The cookies are soft and chewy and are impossible to resist!

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Chocolate Chip Cookies
 
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Recipe type: snacks
Serves: 12
Ingredients
  • 1 large free range egg
  • 2 teaspoons vanilla extract
  • 4 tablespoons coconut sugar
  • ½ cup coconut oil, melted
  • 2 cups oats, blended into flour (can use almond flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • ½ cup dark chocolate chips
Instructions
  1. Preheat the oven to 180 degrees. Line a baking tray with baking paper.
  2. In a bowl combine egg, vanilla extract and coconut sugar. Add the melted coconut oil and mix well.
  3. Stir in the flour, baking soda, cinnamon and salt, chocolate chips and combine.
  4. Using a tablespoon, scoop out balls of the dough and place onto the baking paper. Flatten the balls and place a few more chocolate chips on top if desired.
  5. Bake for 10-15 minutes or until slightly golden.
  6. Let the cookie cool for 15 minutes before eating, this will allow the cookies to slightly harden.

Enjoy, J&L x

 

Chocolate Bark

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A simple recipe for anyone that loves chocolate. The chocolate recipe only uses 5 ingredients and it is completely dairy free and vegan. I topped mine with pumpkin seeds, cranberries and dried figs but some other topping include shredded coconut, mixed nuts and seeds, dried berries and chia seeds.

Enjoy, L x

Chocolate Bark
 
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Recipe type: Dessert
Cuisine: Dessert
Serves: 15
Ingredients
  • ½ cup cocoa or cacao powder
  • ¼ cup pure maple syrup or rice malt syrup
  • 1 tablespoon almond butter, melted
  • ½ cup virgin coconut oil
  • Pinch salt
  • Toppings:
  • 3 T pumpkin seeds
  • 2 T dried cranberries
  • 2 dried figs, finely sliced
Instructions
  1. Line a baking tray with non-stick paper.
  2. In a small saucepan, melt the coconut oil over a low heat. Remove from the heat and add the cocoa or cacao powder, maple or rice malt syrup, almond butter and pinch of salt and stir well.
  3. Pour the mixture over the lined baking tray, make sure it is around ½ cm thick and smooth. Sprinkle with toppings and place in the freezer for 15 minutes or until frozen. Once frozen, break into smaller chunks.
  4. Store in an airtight container in the freezer.

Raw Chocolate Nectarine Tart

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Nectarines have to be one of our favourite stone fruits, they can be used in salads, smoothies, desserts and meat dishes. We like to eat ours raw so that they are juicy and to emphasise the delicious flavour of the fruit. The “Hunny” nectarine, grown right here in New Zealand by Yummy has been used in this tart as it is a lot sweeter in flavour than your average nectarine, meaning we would not have to sweeten the tart with any liquid sweeteners.

This tart will keep in the fridge for up to 5 days and it also stores well in the freezer.

Raw Chocolate Nectarine Tart
 
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25cm tart tin to be used
Recipe type: Dessert
Cuisine: Tart
Serves: 12
Ingredients
  • Crust:
  • 1¼ cup 
almond meal
  • 1 cup 
desiccated coconut
  • 2 tsp cacao powder
  • 1 cup 
dates, soaked and pips removed
  • 1 tbsp 
coconut oil, melted
  • -
  • Filling:
  • 1 cup raw cashews, soaked
  • 2 nectarines, pips removed
  • 1 tsp vanilla bean paste
  • -
  • Topping:
  • 5-6 nectarines, pips removed and cut into thin slices
Instructions
  1. Soak the cashews and dates in water for at least 1 hour before making the tart. Line a 25cm tart tin with baking paper or coconut oil.
  2. When ready to make the crust blend almond meal, coconut, dates, coconut oil and cacao powder in a food processor for a few minutes until the mixture is sticky. Press the crust mixture in the tart tin and use the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin. When ready, place into the freezer.
  3. To make the filling blend cashews, nectarines and vanilla bean paste in a food processor until smooth and creamy. Take tart base out of the freezer and pour filling mixture into the middle.
  4. When ready to eat decorate the top of the tart with nectarines.

 

Creamy Chocolate Mousse

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Lib and I first made this recipe a few years ago with the inclusion of peanut butter.  It’s hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour.  A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner.

This recipe we have not used a lot of cacao as it can be quite biter and everyone has a different taste preference, so adjust with extra rice malt (any liquid sweeter will do) or add extra cacao if you like its strong taste.

Serves 2-4

Ingredients

2 ripe avocados
½ cup coconut cream
¼ cup cacao powder
¼ cup rice malt syrup
1 pinch of salt

Method

  1. Place all ingredients into a blender and mix until smooth and creamy.
  2. Serve straight away or store in a refrigerator for an hour before serving if you want it extra thick. Store mousse in an airtight container in the fridge.

Jx

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Vegan Mud Cake with Cashew Icing

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Everyone loves a good chocolate cake recipe so I thought I would experiment and make a chocolate cake that is vegan, therefore free of egg and dairy.  This cake is so beautifully moist, gooey and decadent.

I have used the cashew icing recipe in a few of my previous desserts but I wanted to make a vibrant pink icing for Valentines Day. I initially tried using raspberries but the icing was lumpy and didn’t have a good consistency, I tried again using beetroot and it blended so well and the colour came out so beautiful.

This delectable mud cake is the perfect dessert and it is unbelievably easy to make. I made this for Valentines Day but it would be a hit for any celebration.

Cake Ingredients:

2 1/4 cups of unbleached all-purpose gluten free flour
1 cup of coconut oil, melted.
1/4 cup of extra virgin olive oil.
1.5 tsp of baking powder
2.5 tsp of baking soda
1 1/4 cup of raw cacao or cocoa powder
1/3 cup of melted dark chocolate. (I used Whittakers 70% Dark Ghana)
2 tsp of vanilla essence
1 1/2 cups of coconut sugar
1/4 tsp of salt
2 tsp of cinnamon

Icing Ingredients:

1 small beetroot – slice into small cubes (skin off)
1.5 cups of raw cashews
2 Tbsp of melted coconut oil
1.5 Tbsp of vanilla essence

Method:

1. Preheat the oven to 180 C and lightly grease 2x 8 inch baking trays.
2. Mix the coconut oil, olive oil, dark chocolate and vanilla essence in a bowl.
3. In a separate bowl, sift the flour, cacao, coconut sugar, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the wet ingredients and stir well.  The mixture should be think and creamy with no lumps. If the mixture is too thick, add more melted coconut oil and if the mixture is too wet add more flour or cocoa.
4. Divide the batter and add evenly to the 2 baking trays. Place the trays in the oven.
5. Bake for around 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let the cakes cool before icing.
6. To prepare the icing, blend the cashews, coconut oil and vanilla essence in a blender or food processor.  Slowly add the beetroot until the mixture turns into a vibrant pink colour. If the mixture is too thick, add a small amount of water so it turns into a smooth and fluffy consistency.
7. Once the cake has cooled down, frost the first layer of cake with pink icing. Add the top layer and ice generously. I sprinkled desiccated coconut over mine, alternatively dust with icing sugar or cocoa.

I served mine with a dollop of coconut yogurt but it would also be delicious with dairy free ice-cream. Store in an airtight container in the pantry. Cake should keep for 4-5 days.

Enjoy! L x

 

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Organic Protein Powder

Organic Protein Powder by 180 Nutrition

 180-Vegan-Formula

Finding a high quality protein powder can be hard.  The market is saturated with powders that are full of artificial flavourings and preservatives, processed sugars, artificial sweeteners, soy, gluten and not to mention fillers.  It is surprising to see how many people choose to eat optimally but use a poor quality protein powder that contradicts their healthy diet.

Beginning the day off with a breakfast rich in protein improves appetite control, regulates blood sugar levels and reduces unhealthy snacking throughout the day.  I usually begin my day off with a smoothie and I love adding protein powder to it.  A friend recommended 180 Nutrition, an Australian based brand that is new to the NZ market.
Guy Lawrence and Stuart Cooke are the founders of 180 Nutrition.  Guy, a fitness trainer created this brand after researching protein powders on the market that his chronically ill patients could use.  He was shocked to discover the amount of chemicals and fillers were in the protein powders that were on the market so he decided to create a formula using organic, raw and natural ingredients.

180 Nutrition make a pea protein and also organic whey (NZ sourced whey).  I have been using their products for the last few weeks and what I love about 180 Nutrition that makes it different from the rest is their ingredient formula.

The ingredients include:

Flaxseed
Almond Meal
Sunflowers kernels
Coconut flour
Shredded coconut
Cocoa
Peptia (Pumpkin seeds)
Sesame seeds
Chia seeds
Psyllium husks
Inactive brewers yeast
Stevia

In the morning, after a workout or if I want a snack I’ll blend up a smoothie using 180 Coconut flavored Pea protein powder (my favorite flavor), berries, coconut milk and a dollop of Greek yogurt.  There is no need to add any other ingredients as this protein powder already contains a super food blend.  There is also a chocolate flavored protein available.

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What I also love about this product is that it is vegan friendly, tastes great, mixes well and can be used in baking.  I always add a scoop when making my dairy free, yonana ice cream or protein muffins.

For more information on this product check out the 180 Nutrition website for recipes using this protein, including dairy free coconut ice-cream, paleo friendly raw cheesecake, quinoa chocolate loaf and carrot cake and cream cheese muffins. YUM! You can also read some of the testimonials, some of the athletes that use this protein, and browse the online store.  There are also superfood bars and kids snacks that are tasty and made with real ingredients.

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We have a discount code for anyone wanting to purchase 180 protein when you buy online.  Enter ‘JULLIB’ for 10% off all purchases at primal-life.co.nz.  Check out our Facebook page for a giveaway we are running for your chance to win a sample of this protein.

L x

 

Banoffee Pie

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Calling all Banoffee Pie fans out there, this recipe is truly divine. The combination of dried nuts, dates, banana, avocado, cacao and peanut butter make a beautiful guilt free dessert. The traditional banoffee pie is full of refined sugar and contains dairy, this recipe is refined sugar free, gluten free and vegan.
This banoffee pie is creamy and chocolatey and has a hint of peanut butter.

This indulgent recipe is perfect for a dinner party.

Make this pie using a 20cm pie dish or alternatively you can use mini cake trays.

Ingredients

Base

1 cup of  walnuts or raw cashew nuts
1 cup of raw almonds
1.5 cups of pitted dates
1/4 cup of cacao nibs (optional)

Filling

2 bananas
1 avocado
1/4 cup of raw cacao powder
1/2 cup of cacao nibs (optional)
1/4 cup of raw maple syrup or 1/4 cup of coconut sugar
1 cup of peanut butter

Topping

2x 400g cans of coconut milk. (These need to be kept in the fridge overnight, a layer of cream will form on top. This is used for the top layer of the pie.)
1 banana

Method

1. In a food processor blend the base ingredients until they are blended finely. Press into a pie dish and make sure the crust is 0.5 cm’s thick so it doesn’t crack when taken out of the dish. Place in the freezer.
2. Blend all the filling ingredients together until smooth. Place onto the base of the pie and then set in freezer for 10 minutes.
3. To make the topping, spread coconut milk over the pie (the coconut milk fat should have formed at the top of the can overnight). Slice up one banana and place on top of pie. Sprinkle with cacao powder and place in the freezer for an hour before serving.

L x

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Peanut Butter and Cacao Brownie

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Chocolate and peanut butter are two foods that taste incredible when combined.  These decadent, chewy peanut butter and cacao brownies are the perfect guilt free comfort food. The peanut butter makes the brownie creamy and rich and the cacao nibs gives it a crunchy texture. This is such a simple recipe to follow and can be easily adapted by adding nuts, shredded coconut, dried fruit and white chocolate bits.
I served my brownies with plain yogurt and they also taste great eaten on their own, they are moist so do not worry if you do not have yoghurt.

*Gluten Free

Ingredients

2 eggs
3/4 cup of peanut butter. I used 100% NUTZ Crunchy Peanut Butter
1/2 cup plain yogurt
3/4 cup of coconut sugar
1/2 cup oats
1/2 cup unsweetened almond milk
1/4 cup of cacao nibs or dark chocolate chips
3/4 cup of raw cacao powder or cocoa powder
1 teaspoon of pure vanilla essence

Method

1. Preheat the oven to 180C. Line a 9 by 9 inch pan with baking paper and grease with coconut oil or butter.
2. Combine the eggs, yogurt, coconut sugar, oats, almond milk, cacao nibs, cacao powder, vanilla essence and mix well.
3. Pour the mixture into the pan and spread evenly.
4. Heat the peanut butter in the microwave for 1 minute, until it is slightly melted. Pour the melted peanut butter over the mixture. Using a fork mix the peanut butter through the mixture creating a marbled effect.
5. Bake for 20-25 minutes.  I melted some dark chocolate chips and swirled them over the brownie before placing in the fridge.
6. Place the brownie in the fridge for 1 hour before serving, although it does taste amazing fresh out of the oven.

L x Enjoy

 

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