Chocolate Ice Cream
Carob powder and finely ground cacao nibs on top would be great!
Ingredients:
Directions:
On youtube-http://youtu.be/mRK29VYX6yg
With a prep time of less than 5 minutes, you’re going to love serving up this warm fondue to celebrate your fresh fruits! This wonderful and easy to make fondue mix can be used in a traditional fondue set or just to coat fruit in delicious and luxurious raw chocolate. For this recipe, I mixed cacao and carob powder to reduce the overall fat content. You can use either all cacao or carob powder depending on your preference.
Fondue:
Ingredients:
2 T coconut oil or almond butter
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice
dash of vanilla powder
dash of salt
Instructions: Melt gently over a double boiler, and pour into fondue pot. Add cinnamon, orange or peppermint Stevia, or a dash of cayenne! Use strawberries, kiwi, bananas, berries, ginger or orange slices to dip!
Carob-Licious!!!
Carob-Licious!!!
When the carob pods arrived I wondered, what the heck do I do with these? Smoothies are my favourite mode of eating so I decided to pack a few into a smoothie and see how it went. The results were… awesome!
4 carob pods
2 large heaped spoons of macadamia nut butter
2 heaped teaspoons of vanilla powder
1 tablespoon of agave (or your sweetener of choice)
water
Put the number one (finest) screen in your Ladyship jug. Add the macadamia nut butter, carob pods, vanilla powder, agave and top with water until you have around 400ml.
Use the auto function until the blender stops and beeps to remind you it’s finished, or pulse it a few times and blend for around 30 seconds. Turn on the tap and fill your glass!
If you are using a regular blender simply add all of your ingredients, blend and strain through a nut milk bag.
The results are delicious, nutritious and fulfilling. I wasn’t hungry for hours after this smoothie.
For this recipe including variations and a video demonstration, go HERE – http://raw-pleasure.com.au/Recipes/caroblicious
PUDDING
1 1/2 cups coconut milk
1 mashed banana
1/2 cup water
3 Tab. PSYLLIUM seeds – that’s your thickener
1 tablespoon pure vanilla extract
1Tab. raw cacao powder or carob
1 tablespoon raw honey or coconut agave
1/4 teaspoon ground cinnamon
Combine all ingredients. Cover tightly and chill 2-3 hours or overnight.
Orange Chocolate Cheesecake
on youtube-
Crust:
1 c. ground almonds (or mix half with oats for a lighter crust)
1/4 c. honey or coconut nectar
1/4 c. cacao/carob powder
dash salt
optional – 1 T. coconut oil for a richer crust
Grind almonds in a food processor until they make a coarse meal. Add sweetener, powder and salt, oil if desired. Press into a pie plate or tiny tart bowls.
Fill with Filling:
1 1/2 c. macadamia nuts (or cashews)
juice of 2 oranges
3 T. psyllium seed
1 T. orange zest
1 T. coconut oil
1/4 c. raw honey
dash of Himalayan (or other) salt
dash vanilla powder (or 1 tsp. vanilla extract)
water/date water/almond milk/coconut milk as needed
Blend nuts and other ingredients until mixture is very creamy, adding water slowly, as needed. Let set in fridge to chill and firm.Top with orange slices or cacao nibs, if desired.
Carob Tea.
I T. carob with a cup of hot water or other tea and a stevia packet. It’s good – very comforting!
Low fat and no caffeine!
Raw Chocolate/Carob Covered Raisins
on youtube-http://www.youtube.com/watch?v=ammqxmKMs9c
Ingredients
2/3 c. cacao butter, shaved and melted, or coconut oil
1/2 c. cacao powder
2 T. raw agave or raw honey
1 heaping T. mesquite powder (or lucuma powder) – both are optional
2 c. raisins – I used Thompson’s giant raisins
dash salt
pinch vanilla powder or 1/2 tsp. vanilla extract
Melt the cacao butter or coconut oil in your dehydrator, or a double boiler, or over a bowl of hot water.
Mix in the other ingredients by hand. Pour in raisins, 1/2 c. at a time. Use a slotted spoon to transfer raisins
to a wax paper-coated cookie sheet. Freeze for 10 minutes.
Other options:
orange, (yum!) extract or juice,peppermint
-Use dried cranberries, dried raspberries or other dried fruit, instead of raisins
On youtube-
Make a quart of almond/nut milk – see video -http://www.youtube.com/watch?v=g15vEL4hzQQ
You can also make a quick almond milk by adding a Tablespoon of almond butter to 16 oz. of water.
Add milk to blender.
Add:
1/2 c. carob/cacao powder
1/3 c. sweetener – coconut nectar, agave, honey, etc….
6 drops vanilla stevia, or vanilla extract/powder
2 T. coconut oil
dash salt
Blend. Put in a bowl and add 1/2 c. chia seeds. Stir. Blend again. Chill for several hours.
On youtube -
banana pudding
Banana Pudding -
Mash 3 bananas with
3 Tablespoon of raw carob powder,
a hpg. T. lucuma powder
1 pinch vanilla powder or 1 tsp. vanilla extract
1T. cinnamon.
Blend until creamy. Sprinkle with lemon if you’re not going to eat it right away. Chill.
Fast, easy, tastes wonderful, and fat-free! Try it with cacao powder instead of carob.
Coconut oil, coconut, coconut milk, almond butter, cacao nibs, apples and berries make wonderful additions.
Here’s this morning’s raw carob-coconut-crystal truffle recipe:
These will definitely get me off chocolate. They taste like brown sugar. Be very careful adding the water at the end if you use it. It completely changes the texture because (I guess) the crystals dissolve a little.
3/4 cup raw carob powder
3/4 cup raw coconut crystals
1 cup raw almond butter
1 1/2 Tbsp vanilla extract
1 Tbsp raw bee pollen
1 Tbsp coconut oil or sprinkle carefully with water
Roll into small truffle balls and refrigerate if there are any left by the time you finish rolling them.
