raw cacao

ChocOrange Mousse. Just plants & love

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There are gazillions of great recipes these days.
Some are healthier then others.
Very often we compromise on the health factor to get the taste of our treats.
I personally believe that we can have it all these days, and I love-love-love showing how it is done.

This Chocolate Mousse is easy to make, it is loved by ALL- non-vegans, plant-based, raw foodies, even kids love it (just do not tell them it is made with avocado).
Do not take my word for it, create this treat this week, and give yourself and your loved ones a real treat.

I had an honor to show how this mousse is done in a beautiful restaurant in Kathmandu yesterday (been inspiring conscious cafes & restaurants for the last decade) and while this inspiration (and the taste in my mouth) is fresh - I decided to share it with you here.

Ingredients to make two servings:

  • 2 ripe avocados, stoned and peeled

  • 4 T raw cacao powder

  • 2-3 T coconut nectar OR Maple Syrup OR 5-6 medjool dates (whatever you like or have)

  • 1/4 t vanilla seeds (optional)

  • 3 T raw coconut oil or cacao butter, melted*

  • 2 T fresh squeezed orange juice

  • 1 T finely grated orange peel and/or 2 drops food grade orange oil

  • A few slices of fresh orange and mint leaves for presentation

Scrape the flesh from the avocados into a blender.

Add the cacao, vanilla, orange juice, coconut oil or cacao butter, sweetener of your choice and orange peel and/or orange oil. Blend all the ingredients together into a creamy concoction.

Prepare the presentation part by arranging a few slices of fresh orange with mint leaves at the bottom of each glass.

Spoon the mousse on top of the orange. Gently shake the glass, letting the mixture ‘hug’ the fruit and leaves.
Place the decadent desserts in the refrigerator for a few hours. Before serving, garnish with more orange and mint leaves, as well as cacao.

A tip: Avocados do not taste like avocados when they are hanging out with raw cacao and orange. However, if you happen to dislike them, replace with frozen bananas

Enjoy.


Take good care of yourself and your loved ones, so together we take care of the world we live in!
Thank you for being a part of my journey.

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Pistachio Praline

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Tools: blender, bowls, cutting board, folk, parchment paper, a cooling rack

Step 1- Make the pralines:

Ingredients to make approximately 20 pralines:

  • 1 cup pistachio nuts

  • A pinch of sea salt

  • A pinch of vanilla

  • ¼ cup raw coconut oil, melted

  • T raw honey or any other sweetener

  • 1 T chopped pistachios, for decoration.

Blend/grind the nuts and salt first, then add the coconut oil and honey. Blend again. Transfer the creamy mixture into the bowl and use your hands to form pralines. Place them on a parchment paper and freeze for at least an hour.

Step 2 - Make the chocolate coating:

Ingredients:

  • 4 T raw cacao powder

  • A pinch of Himalayan salt

  • 2 T sweetener of your choice (Marple syrup or Coconut nectar, etc)

  • 5 T raw cacao butter, melted

Lovingly mix the cacao with a sweetener and salt in a large bowl until the chocolate mass is smooth and silky.

Step 3 - Enrobing:

Dip frozen pralines in the chocolate lake a few times, until completely coated. It’s easy: toss them into the coating chocolate, let them swim around and fish out with a fork, letting the treats dry on a parchment paper.

Decorate with finely chopped nuts while the chocolate coat is still moist. Let the pralines rest in the refrigerator for a few hours.

Enjoy.

A tip: To be a real pro at “enrobing,” transfer the treats onto a cooling rack to let the chocolate drip rather than pool. This will prevent your heavenly creations from having a “chocolate foot,” making them look seriously professional.

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Have a Fab Day!!! Thank you for choosing to love and to heal the world.

 

 

LuvBerry Bar

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Tools: bowl, grinder, chocolate bar moulds or a plastic container, imagination

Ingredients for one medium bar:

  • 2 T dried berries of your choice, such as blueberries or strawberries

  • 3 T raw cacao powder

  • 3 T ground nuts of your choice (macadamia, almonds, etc.)

  • A pinch of Himalayan salt

  • 2 T sweetener of your choice. I used Marple syrup here

  • ¼ t vanilla seeds

  • A pinch of cinnamon powder

  • 5 T raw cacao butter, melted*

In a large bowl combine the dry ingredients, add berries, cacao butter, and lovingly mix them all together.

Pour the “love berry” chocolate mixture into a mould. Let it chill in the refrigerator for about two hours.

 You can personalize this recipe any way you wish, and choose from dried strawberries, mulberries, cherries, goji/inca berries, etc.

You are a real star!

 

Super Power. Kick-Ass-Cacao-Smoothie

Ingredients:

  • 12 ounces of fresh almond milk*

  • ½ T maca powder

  • 1 T cacao nibs

  • 1 T spirulina

  • 1 T lucuma

  • 1 T maqui berry powder

  • ¼ t mucuna

  • ½ cup fresh, frozen or dried blueberries or any other good berries

  • ½ t vanilla seeds (optional)

  • A pinch of Himalayan salt

  • 1-2 T soaked chia seeds

  • 2 frozen bananas

  • 1 t liquid sweetener (optional), if you like it sweeter

Lovingly blend all the ingredients. Add the sweetener if needed, to suit your taste. Enjoy slowly and mindfully as breakfast.

Nothing can stop your superpowers now!

 

 

 

Choco-Coco-Berry Dream: Nice Cream

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Tools: blender, a large bowl, container

          Ingredients:

-         1  cup of coconut cream or milk

-         2 T your favorite new earth liquid sweetener: maple syrup, coconut nectar, agave, etc.

-         ¼ t vanilla seeds or 1/2 t vanilla essence

-         2 T raw cacao powder

-         1 cup frozen berries

-         7-10 dried juniper berries (optional)

-         Shredded coconut and coconut cream, fruits and flowers for garnish

Enthusiastically blend all the ingredients (apart from the last one) until smooth. Pour the heavenly cream into a container.

Store it in a freezer for at least two hours.

To serve the choco-coco-berry delight, dig into the frozen cream and place a few servings into a bowl. Garnish with coconut cream and/or flowers and fruits.

Remember – presentation is everything!

A tip: Kept in the freezer for longer than a few hours, this treat will harden up. Remove it from the freezer 20-30 minutes before you intend to enjoy it.

So much love to you.

 

Healing Cacao Smoothie

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       Ingredients:    -           8 ounces fresh almond milk*    -           A pinch of Himalayan salt    -           Flesh of one mango    -           2 T flax seeds soaked in a ½ cup of water    -           1 t bee pollen    -           ½ t organic turmeric powder     -           1 T raw cacao nibs    -           1 T goji berries soaked in ½ cup of water    -           1 t manuka honey    -           1 T carob powder (optional)    Blend all the healing ingredients until well combined, enjoy, and have a fabulous day.        

 

Ingredients:

-         8 ounces fresh almond milk*

-         A pinch of Himalayan salt

-         Flesh of one mango

-         2 T flax seeds soaked in a ½ cup of water

-         1 t bee pollen

-         ½ t organic turmeric powder

-         1 T raw cacao nibs

-         1 T goji berries soaked in ½ cup of water

-         1 t manuka honey

-         1 T carob powder (optional)

Blend all the healing ingredients until well combined, enjoy, and have a fabulous day.