… and today I made a batch of Heart-shaped Raw Chocolates
I LOVE making my own chocolates. They’re something extremely therapeutic about the whole chocolate making process. These chocolate hearts really are filled with love♥
They’re also filled with goji berries and almond pieces
Yes friends, we have another delicious, nutrient-packed, delicious treat for our loved ones this Valentines
As an added bonus, they’re gluten-free, dairy-free and free from refined sugar, which means that they’re suitable for any loved ones with intolerances to wheat, gluten, dairy or sugar.
Do you fancy having a try at making some yourself? I promise you it’s really easy! If I can do it, you certainly can! You can find the step-by-step instructions of how I make the chocolateshere.
But, guess what? I didn’t make the batch of chocolates today for me or my boys. No, my lovely readers, I made these chocolates to give away to YOU!
To be in with a chance of winning them, all you need to do is leave me a comment below (any comment will do!)
The giveaway is international, but only suitable for readers living in cooler climates (the chocolates won’t be able to cope with heat… if you live in a tropical country, the postman would likely end up with a package of liquid chocolate in his bag and that could prove messy!)
The giveaway will be open until midnight GMT on Valentine’s Day (Thursday 14th February 2013).
I can’t believe it’s February already! This means that in just two weeks’ time it’s Valentine’s Day ♥. I love this day because it gives us a great excuse to indulge our loved ones with some delicious chocolatey treats. This year, I thought I would make my Valentines treats in advance so that I could share the recipes with you and demonstrate how easy they are to make
The chocolate goodies I have for you today are dairy free, gluten free and sugar free. They taste decadent yet they’re healthy. What better way to treat those we love?
Home-made desserts and treats tend to taste way nicer than the shop bought, mass manufactured varieties, and all that thought and effort that you put into making a home-made Valentines gift is bound to win you some brownie points with your loved ones. And talking of brownies…
How about making some Chocolate Pecan Brownie Hearts?
These raw / no bake brownies have a beautiful, sophisticated taste, which makes them perfect for our grown up loved ones.
And making them could not be easier!
Raw / No Bake Chocolate Pecan Brownie
Hands on time: 10 minutes
Yield: 5 hearts approximately 7 x 7cm / 2¾ x 2¾”
Ingredients
130g / 4½ oz / 1 cup raw, unsalted pecans
200g/ 7 oz / 1 packed cup soft, pitted dates
2 tbsp goji berries (or other dried fruits)
43g / 1½ oz / 1/3 cup cacao or cocoa powder
2 tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
pinch of salt
Method
Place in the pecans in a food processor and process into crumbs. Add the remaining ingredients and process until they form a moist, crumbly dough.
Shape the dough into a rectangular block about 2 cm / ¾ inch thick. You can do this with your bare hands or by first wrapping the dough in baking paper, a silicone sheet or cling film (saran wrap).
Use a cookie cutter to cut the brownies into the desired shapes.
Chill the brownies to allow them to firm up. They will keep up to a week in the fridge, or a few weeks in the freezer.
Another of my favourite raw / no bake chocolate treats is the Chocolate Cream Cake. This is a delicious, dairy-free alternative to the traditional cheese cake. It also happens to be one of Lil’ L’s favourite desserts so I’ve made two hearts this year…
One topped with red currants and raspberries glazed in natural syrup for M…
And a heart topped with grated chocolate for Lil’ L
These treats are incredibly simple to make, yet look very professional indeed. I’m sure they’ll be a huge hit with your loved ones, whatever their age!
Here’s how to make them:
Raw / No Bake Chocolate Cream Cake
Preparation: at least 2 hours soaking time for the cashews (best left overnight)
Hands on time: 15 minutes
The following ingredients will make:
- 2 mini cream hearts (tin size 10 x 10cm / 4 x 4”). (This is the size featured in the photos above and will give you three servings per heart)
- 6 mini chocolate cream cakes (using cup cake size silicon heart moulds)
To make a large cake (using an 8” or 9” round tin), double the ingredients.
Ingredients
Crust:
70g / 2½ oz / ½ cup raw, unsalted almonds or pecans (or a mixture of the two)
100g / 3½ oz / ½ packed cup soft, pitted dates*
2½ tbsp cacao or cocoa powder
½ tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
pinch of salt
* If your dates aren’t juicy, soak them in hot water for 10 minutes, then drain and squeeze out the excess water
If using tins, make sure they are loose-bottomed and line the base with non stick baking paper.
Place the nuts in a food processor and process until they are crumbs. Add the remaining ingredients and pulse until combined. You want the crumbs to be slightly moist and sticky. Test them by pressing a small amount between your thumb and finger. If they stick together, they’re ready. If not, continue to pulse for a little longer.
Tip the crumbs into the prepared tins or moulds. Use the back of a metal spoon to firmly press down the crumbs to form a crust.
Filling:
Rinse and drain the cashews. Place them in a food processor or powerful high speed blender along with the maple syrup, water, cacao powder and vanilla extract. Process the cashews for a few minutes until they are completely grinded into a creamy mixture, stopping now and then to scrape down the bowl. Add the liquefied coconut oil and continue blending until the mixture is nice and smooth. Taste test and add more cacao/cocoa powder or sweetener, to taste.
Tip the mixture on top of the crust. Place in the freezer for a couple of hours to firm up.
When ready to serve, remove the cakes from their tins/moulds. The simplest way I’ve found to remove the cake from a tin is to place a plate over the tin then flip it over. Press down on the base of the tin to release the cake. Carefully remove the tin base and peel away the baking paper. Place the plate over the cake and inverse again to turn it the right way round.
Decorate the cake with fresh fruits or chocolate shavings before serving.
The cakes can be stored in the freezer for a few weeks. Simply remove about 20-30 minutes before serving. In the refrigerator, they will last up to five days.
I always buy the Asian branded raw cashews and almonds from the World Food aisles as they tend to be way cheaper than the nuts you find in the home baking section. If you click on the ingredient links above you’ll be able to compare the prices.
I know that some of you are going to be way too busy to make home-made treats so, if you find you’re struggling for time, you can always cheat and buy online instead! You can check out this valentine’s offers shelf for inspiration on chocolates, candles, wine and champagne gifts.
I’ve got some more easy home-made Valentines treats coming up next week, including a scrumptious chocolate giveaway I’ll meet you back here very soon! xx
[These recipes have been submitted to Ricki Heller's #Wellness Weekend]
I’ve been a long-standing registered user of mySupermarket and would like to express my gratitude to them for sponsoring this post.
Upon my return from the school run this morning, I spotted the first signs of new life in our (otherwise dead looking) garden. The snowdrops seem to have appeared overnight!
And what a joy they are to behold
For this week’s WIAW party, I’m sharing our eats from Sunday, which included some of our all-time favourite breakfasts, lunches and dinners. I’ve even written up another one-pot recipe to share. I’ve got such a backlog of recipes to write up… but I’m getting there… slowly!
Thanks, as always, to our most gracious host, Jenn over at Peas and Crayons.
Breakfast
As it was Sunday, Lil’ L was very keen to have a ‘special breakfast’. He’d spotted some very ripe bananas sitting in the fruit bowl and suggested we make some banana pancakes. I halved our usual recipe, used two frying pans, and speedily made 6 pancakes, which we shared
We’ve been playing around with new toppings for pancakes. This week we had pecans, walnuts, dessicated coconut, choc chips and a drizzle of maple syrup. This combo went perfectly with the banana pancakes. It was very yummy indeed
Lunch
Ready for when M got back from his Sunday morning marathon mountain bike ride, I made a large pot of watercress, leek and potato soup, which we served with chunks of wholegrain, seeded bread.
You might be surprised to hear that this is one of Lil’ L’s favourite soups. He’s been eating eat since he was about 2. While raw watercress can be quite peppery, when combined with potato and leek in a soup, it takes on a wonderful, mild taste.
For lunch time dessert, we had a slice (or two!) of raw chocolate and lime cashew cream cake. I actually made this cake for M’s birthday back in December but we never got round to eating it!
This dessert is really good. Lil’ L described it as ‘scrumdiddlyumptious’! I scribbled notes of how I made it on a scrap of paper and as soon as I locate it (!), I’ll write up the recipe and post it.
Dinner
Our Sunday dinner wasn’t particularly traditional… we had a Chickpea and Vegetable Balti served with home-made naans. Mind you, maybe curry has become the traditional English Sunday dinner. It wouldn’t surprise me. I can happily eat curry any day of the week
This balti was designed to be mild enough for children, but if no kiddies are going near the balti bowls, feel free to crank up the heat!
Ingredients
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 x 2.5 cm / 1” piece of fresh or frozen ginger, finely grated
Spice mix*:
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
* alternatively, use 1 tbsp mild curry paste
1 bell pepper (I use a mix of red and green)
2 medium potatoes, diced
1 large carrot, finely chopped
70g / 2½ oz / ½ cup frozen sweetcorn
200g / 7 oz baby leaf spinach (or use frozen spinach)
100g / 3½ oz / 1 cup mushrooms, chopped
1 x 400g / 14 oz can chopped tomatoes
1 x 400g / 14 oz can chickpeas, drained
½ tsp sea salt, or to taste
Method
Heat the oil in a large, heavy bottomed pan and sauté the onion until it starts to soften. Stir in the garlic, ginger and spices. Cook on a low heat for a couple of minutes. Add the veggies (pepper, potatoes, carrot, sweet corn, spinach and mushrooms). Thoroughly stir to coat them in the spices, cover with a lid and leave to sweat on a low heat for five minutes. Stir in the chopped tomatoes and chickpeas. Bring to the boil, then cover and simmer for 30 minutes. Check the seasoning and add salt, to taste.
If you want to add more heat to the dish, remove any children’s portions first, then add some finely chopped red chilli or chilli powder to the pan.
Serve in warm bowls with a side dish of naan bread, brown rice or both!
Lil’ L loved this dish so much that he ‘bagsied’ the fourth portion and took it to school the next day for his lunch, rolled in a seeded tortilla wrap!
[This recipe has been submitted to Ricki Heller's #Wellness Weekend]
Dessert
To boost our calcium, fruit and omega-3 intake, for dessert we had a berry milkshake smoothie. Since Lil’ L doesn’t like the pips from raspberries and blackberries (I’m not that keen either!), I blended the berries and almond milk first, then sieved it before returning it to the blender and adding banana and chia seeds. It was creamy, refreshing and ‘special’ enough to be considered a ‘real dessert’ by Lil’ L
So that’s me done for another WIAW. It’s time to hook up with all the lovely bloggers over at Jenn’s. Hopefully see you there!
Are you a fan of curry? If so, what’s your favourite type? I adore Indian kormas and baltis as well as creamy Thai curries. I’m such a wimp though when it comes to heat. Anything beyond ‘mild’ and I feel like a pressure cooker about to explode!
Snow is something of a novelty here. Last year it only snowed for one afternoon!
Lil’ L was so excited when he awoke on Friday and saw the snow. Not only did it mean that he got a bonus day off school, but it also meant that he would finally get to use the sledge that his grandparents had bought him two years ago!
He quickly gulped down his breakfast, threw on some warm clothes, and was out the door!
With all this freshly fallen snow, the scenery was breathtakingly beautiful!
As lunch time, M came for a spot of sledging. The boys had a huge amount of fun!
They were moving so fast that I only just managed to catch a shot of them. Can you spot them? They’re behind the tree!
I’m a big scaredy cat when it comes to things like this, so I’m very happy to watch from the sidelines.
As well as sledging, we’ve had some beautiful walks this weekend, including one along the Kennet & Avon Canal into Bath City Centre.
Upon arrival, Lil’ L suggested we warm up with a veggie pasty from our favourite pasty shop (Pasty Presto) by Bath Abbey
Back home, we’ve been warming up with lots of hot chocolate. Our current favourite blend is the Elements for Life Raw Hot Chocolate. It’s totally lush! (check out my review here). To make it into a filling, nutritious snack, I’ve been throwing a bunch of ingredients in the blender (1 cup Alpro Almond Milk, 1 tbsp raw hot chocolate powder, 1 tbsp chia seeds & 1 tbsp ground almonds per person) and blending it on high speed before gently heating it through. It’s delicious, thick, creamy and leaves you feeling totally full up
I’ve also been making lots of comfort food. For the second Sunday in a row, I’ve made a Sweet Chestnut Casserole with Herb Dumplings. We absolutely love this dish and it’s perfect for this time of year.
In my book, this is the ultimate comfort food! Of course I’ve ‘healthified’ the dumplings as much as possible by using wholegrain flour and non dairy margarine instead of suet, but I think they taste as nice, if not nicer, than regular dumplings. You’ll have to try them and let me know what you think!
It’s a very simple one-pot dish. Here’s the recipe:
If you wish, you can make the casserole up to 3 days in advance, then simply make the dumplings and heat through when required.
Ingredients
Casserole:
1 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, sliced
2 garlic cloves, crushed
2 medium potatoes, diced (if the skin is thin, leave it on)
1 large carrot, finely chopped (if it’s organic, no need to peel it)
140g / 5 oz / 1½ cups chestnut mushrooms, chopped
500ml / 17 fl oz / 2 cups vegetable stock
2 tbsp tomato purée
1 tbsp red wine vinegar
1 tbsp fresh mixed herbs, finely chopped (or 1 tsp dried herbs) (I use sage and rosemary)
1 tsp paprika
100g / 3½ oz frozen spinach
200g / 7oz cooked ready to eat chestnuts, halved (I use 1 packet of Merchant Gourmet Whole Chestnuts)
4 tbsp mixed seeds (I use hemp and sunflower)
1 tbsp cornflour, mixed with a little water to form a paste
Dumplings:
190g / 6¾ oz / 1¼ cups fine wholemeal (wholewheat) flour (I use chapatti flour, which is a very fine wholemeal flour and super cheap too)
1 tbsp baking powder
1 tbsp finely chopped fresh rosemary or sage (or 1 tsp of dried herbs)
1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
1 tsp mustard powder
pinch of salt
60g / 2 oz / ¼ cup non dairy margarine (e.g. Pure)
6 tbsp cold water
Method
To prepare the casserole: Heat the oil in a large casserole or saucepan and sauté the onions and celery until they start to soften. Add the garlic, potato, carrot and mushrooms, cover and gently sweat on a low heat for 5 minutes. Add the vegetable stock, tomato purée, vinegar, herbs and spinach. Bring to the boil, then reduce the heat and gently simmer, covered, for 30 minutes. Stir occasionally to break up the spinach. Taste the sauce and adjust the seasoning, as needed.
To make the dumplings: Place the flour, herbs, mustard powder and pinch of salt in a bowl and mix well. Rub in the margarine. Add enough water to the mixture to form a soft, slightly sticky dough. With floured hands (or wearing kitchen gloves) divide the mixture into 12 pieces and roll into round dumplings.
Add the chestnuts, seeds and cornflour paste to the casserole and stir through. Arrange the dumplings on top, cover with a lid and gently simmer for 15 minutes or so until the dumplings are light and fluffy. Serve immediately in warm bowls.
On dark, chilly mornings, my preference is for a breakfast that’s going to be warming and filling. One of my current breakfast obsessions is this….
Hot chocolate!
However, this is no ordinary hot chocolate. I add some secret ingredients into the blend to transform it into a full breakfast in a glass
Here’s a sneaky peek…
I add three ‘super foods’ to this hot chocolate, which are packed with nutrients: chia seeds, shelled hemp seeds and ground almonds. Here’s a quick run down of their great properties:
Chia Seeds
Good source of protein, and contains all 9 essential amino acids.
Very rich source of omega 3 essential fatty acid.
Good source of minerals, notably phosphorus, manganese, calcium and zinc.
High in dietary fibre.
Easily digested and absorbs more than 9 times its weight in liquid when soaked, helping to regular blood sugar and hydration.
Hemp Seeds
High protein content and contains all the essential amino acids, making it a ‘complete’ protein.
Has the perfect ratio of omega-3 to omega-6.
Contains phytosterols, which have been shown to reduce bad (LDL) cholesterol.
High content of antioxidants (all part of the Vitamin E family).
The globulin edestin in hemp seed closely resembles that found in human blood plasma and is completely compatible with the human digestive system, making it easily digested, absorbed and utilised.
Almonds
Good source of protein.
High in minerals, such as calcium, magnesium, phosphorus, zinc, manganese and copper.
Great source of antioxidants, including vitamin E
Contain lots of compounds called phytochemicals which help protect against cardiovascular disease and fight free radical damage.
Good source of dietary fibre.
Low in saturated fat and a good source of heart-healthy monounsaturated fat.
While you can use regular cocoa powder in this drink, I use raw cacao powder, which has a huge range of health benefits (check out this post for more info).
After reading about all these wonderful nutritional benefits, you’re going to feel so good when you drink a glass of this hot chocolate
As well as adding lots of great nutrients, I find that the addition of the seeds and ground almonds actually enhances the texture of the hot chocolate, making it lovely ‘n’ creamy. Also, thanks to the seeds and almonds (especially the chia seeds), just one glass of this hot chocolate will leave you feeling full up.
As well as making the perfect ‘breakfast in a glass’ for chilly mornings, it also makes a great post-school or work snack. I hope you love it as much as we do!
Here’s how I make it:
Ingredients
1 Tbsp cacao powder (you can use regular cocoa powder if you wish)
1 Tbsp chia seeds
1 Tbsp ground almonds (‘almond meal’)
ish)
1 Tbsp shelled hemp seeds (optional, adds even more nutrition but can alter the taste slightly)
1 tsp vanilla extract
1 cup non dairy milk (I use Alpro sweetened almond milk, soya milk or hazelnut drink)
1 tsp natural sweetener (or, to taste. I use agave syrup or coconut palm sugar)
To make a lightly spiced hot chocolate, add a dash of ground cinnamon and ground nutmeg
Method
Place all the ingredients in a blender and blend at high speed until smooth. Pause after a minute or so to scrape down the sides of the jug, then blend at high speed again for another couple of minutes.
Pour into a small saucepan and gently heat through, stirring regularly. (If using raw cacao powder, make sure you keep the heat very low and gently warm in order to preserve all the nutrients).
Our favourite way to serve this drink is in glass cappuccino mugs.
Delicious!
[This recipe has been submitted to Ricki Heller's #Wellness Weekend 20-24 December 2012]
Suppliers
Shelled hemp seeds, chia seeds and raw cacao powder are available from health food stores. If you live in the Bath area, they can be bought from Harvest, on Walcot Street.
Shelled hemp seeds and chia seeds are also available from Holland & Barrett stores, as well as from their online shop.
Good Hemp supply a great range of hemp products. I contacted them today, and they’ve kindly given me a discount voucher for their online shop to share with my lovely readers Just enter goodstuff20 at the checkout to receive 20% off all their products! The voucher expires on 30th December 2012.
In addition to their seeds I highly recommend the Good Hemp oils and milks. I haven’t tried my hot chocolate using hemp milk yet, but Good Hemp have assured me that it’s delicious. I’ll definitely give it a try and report back!
Raw cacao powder, shelled hemp seeds and chia seeds are available from Elements for Life, both online and from stockists in the South West of England (see their website for details). In replacement of the raw cacao powder, vanilla and sweetener in my hot chocolate drink, you could use some of the delicious Elements for Life raw hot chocolate powders.
Healthy Supplies offer a huge array of super foods from their online store, including chia seeds and shelled hemp seeds. They have a structured discounting system that is available to everyone all year round.
Magic Mayan Raw Chocolate Giveaway Results
And just before I go, I must share the results of my December giveaway. The entries were places in chronological order, and three winners selected at random.
The lucky winners are…
Laura Agar Wilson
Karin
Althaf
Congratulations guys! Please email me your postal addresses (sharon at bitofthegoodstuff dot com) and I’ll arrange for the chocolates to be sent to you asap x
Hi. I'm Sharon. Originally from Essex, I now live in Bath with my hubbie and 9 year old son (Lil' L). This is a blog about the stuff I'm currently passionate about, including my journey into the world of whole food plant-based cooking. All recipes on this site are family- friendly and have been road-tested and approved by Lil' L.
