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Raw Nutty Chocolate Mousse

I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?

Raw Nutty Chocolate Mousse

First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.

Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.

Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.

Let me know what you think!

Raw Nutty Chocolate Mousse
Recipe Type: Raw, Desert
Cuisine: Raw
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 3
A gorgeous summery, delicious, healthy desert that blows your sweet tooth and chocolate cravings out the water.
Ingredients
  • 2 cups cashews (500ml)
  • 4 dates – more if you prefer a sweeter desert
  • 1/4 cup coconut oil (80ml)
  • 1/4 cup cacao powder(80ml)
  • 1/4 cup (80ml) + 2 tablespoons syrup of choice
  • 1/2 cup water (125ml)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon lemon juice
  • Pinch of salt
Instructions
  1. Add all the ingredients in the order listed, and blend until smooth.
  2. In the Thermomix, that’s speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
  3. Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
  4. Enjoy!

nutrition

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Raw Pecan Pie

raw pecan pie

Raw Pecan Pie
Recipe Type: Dessert or Snack
Cuisine: Raw
Author: Charlotte
Serves: 8-10
Mmmmmm Pecan Pie! I was in a cooking mood (Well, technically ‘Uncooking’ hehe) but my cupboards were looking rather bare. Pecans! I had loads of pecans. So naturally the first thought to pop into my head was PECAN PIE. Yum. But not any old fatty, creamy pie, this pie is raw, sugar free, vegan, gluten free, made with a couple of wholesome, healthy ingredients. You can make them as big or small as you want. You could double the recipe and make one big pie or lots of mini ones. I put mine into silicon cupcake cases and it’s a great size and made them easy to take out, Perfect!
Ingredients
  • For the base:
  • 1 Cup Nuts – I used half cashew, half almond and that worked well
  • 3 Medjool Dates – Or if not medjool, use a few more and soak in water for 30mins before using
  • Pinch of salt
  • For the Filling:
  • 1/2 Cup Pecans
  • 1/2 Cup Medjool Dates (about 6) same as above if not using medjool
  • 1/2 Vanilla bean pod, scrape the seeds out – or a couple of drops of vanilla extract
  • 1-2 Tbsp Water – enough to make the paste soft and smooth
  • Also don’t forget some extra Pecans for the top – amount varies on how big or small you make your pies
Instructions
  1. For the base : In a Thermomix or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
  2. Press down gently to create a thin, even crust on the bottom and sides.
  3. Put them in the freezer while making the filling.
  4. For the filling: Place the dates, vanilla & pecans in a Thermomix or food processor.
  5. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
  6. Spoon into the chilled crusts and top with extra pecans.
  7. Place in refrigerator and allow pies to set for at least 1 hour.
3.2.2029
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Apple Strudel Smoothie with Maca Powder

Apple Strudel Maca SmoothieFor ages I kept hearing about the benefits of Maca powder and its superfood powers. I finally got around to getting some and was full of excitement and dumped a good heaped tablespoon of it into my smoothie…YUK! Lets just say Maca has a strong flavour. So when first starting out with it, less is more! I then cut down the amount I used and it still seemed to overpower most things. It does have a slight caramel taste to it so I paired it up with these ingredients and it makes for a really yummy, comforting, but super healthy smoothie. Enjoy!

Apple Strudel Smoothie with Maca Powder
Recipe Type: Breakfast
Author: Charlotte
Serves: 1-2
For ages I kept hearing about the benefits of Maca powder and its superfood powers. I finally got around to getting some and was full of excitement and dumped a good heaped tablespoon of it into my smoothie…YUK! Lets just say Maca has a strong flavour. So when first starting out with it, less is more! I then cut down the amount I used and it still seemed to overpower most things. It does have a slight caramel taste to it so paired it up with these ingredients and it makes for a really yummy, comforting, but super healthy smoothie. Enjoy!
Ingredients
  • 1 Granny smith apple, cored and quartered
  • 3 Dates
  • 1/4 Cup Walnuts
  • 1/2 tsp -1tsp Raw, Organic Maca powder
  • 1/2 tsp Organic Mesquite powder
  • 1/4 tsp Cinnamon
  • 1 Small banana
  • 1-2 Cups of Milk, I usually use almond milk.
Instructions
  1. Put everything into the Thermomix or blender and blend until smooth.
  2. I start with one cup of milk and add more if it’s too thick for my liking.
  3. Or add 2 cups and share.

 

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Goji Almond And Sprouted Buckwheat *mostly* Raw Balls

Goji BallsThese Goji, Almond and Sprouted Buckwheat balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that!

They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls (ed: the Australian version of these date balls) I make. It’s cheaper too 🙂

Goji Almond & Sprouted Buckwheat *almost* Raw Balls
Recipe Type: Snack
Cuisine: Raw
Author: Charlotte
Serves: 16-20
These balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that! They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls I make. It’s cheaper too 🙂
Ingredients
  • 1 cup medjool dates, pitted [about 14]
  • 1/3 cup almond meal
  • 1/2 cup raw buckwheat grouts, sprouted [yield: 1 cup sprouted]
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup goji berries
  • 1/4 cup carob/chocolate chips, cacao nibs or home made chocolate or even some dried fruit like sultanas
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • pinch Himalayan rock salt
Instructions
  1. To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse.
  2. Drain thoroughly and leave on the counter for 24 hours.
  3. At the 12 hour [or so] mark, fill with water and drain again and follow the steps Goji Ballsabove.
  4. Your buckwheat should be ready at around 24 hours.
  5. Spread out onto a kitchen towel to make sure most of the moisture is removed.
  6. To make balls: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor.
  7. Process until desired consistency is met.
  8. Drop mixture into a large bowl and mix in goji berries and choc chips.
  9. Wet hands and roll the mixture into balls.
  10. If the mixture is too sticky, out it in the freezer for a few mins to harden up
  11. Store in a container in the fridge or freezer
3.2.1753
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Healthy Chocolate Date Balls

There’s a brand of ‘chocolate’ bar that we love around here, but it’s pretty expensive. They put the ingredients and roughly the amounts on the back of the packaging though, so we’ve been trying to make them the same. I think we need some kind of cold pressing equipment to make them stick together as bars, but they work pretty well rolled into balls or made in a brownie pan.

chocolate date balls

The reason I love these for my children is that apart from the cocoa – and you can substitute it for cacao – there’s only fruit and breakfast oats in it. When my daughter refuses to have breakfast, she’ll have these, and I’m just fine with that on occasion.

Another bonus of  date balls, is that they are pretty versatile. Just add the basics, and the rest is up to you.

Put them on a pretty plate, and wrap a ribbon around, and you’ve got a lovely gift too.

For twenty more date ball ideas, check out Bliss Balls For Beginners.

Chocolate Date Balls
Recipe Type: Snack,Treat, Healthy
Author: Luschka
Prep time:
Total time:
These originated from Nakd bars, which I couldn’t afford to keep buying. Looking at the ingredients on the back, we came up with an earlier version of these. They are delicious!
Ingredients
  • 1 cup dates
  • 1/2 cup raisins
  • 1/2 to 3/4 cup oats
  • 2 tablespoons cocoa powder
  • Something wet: a 1/4 cup apple juice or 2 tablespoons peanut butter, just enough to hold the batter together.
  • [u]Optional extras:[/u]
  • You can add a variety of things – nuts, dried fruit, berries
Instructions
  1. Mix everything together in a food processor or blender.
  2. You want it well mixed, but not smooth.
  3. Either roll the batter into balls, then around a plate of coconut and place in the fridge.
  4. Alternatively spread it out on a baking sheet and refridgerate.
  5. Once set, cut into squares and enjoy.

Reposted from Diary of a First Child

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Four Thieves Vinegar

Healing VinegarFour Thieves Vinegar can be used both for food, and around the house for cleaning and decontaminating.  It can also be put in the bath or used medicinally.

Allegedly, Four Thieves Vinegar is so named after the four thieves who pillaged the homes of Plague victims but were not affected by the Plague themselves. When they were eventually captured, they would have been put to death for their looting, but were instead given their lives in return for their secret.  If you Google Four Thieves Vinegar, you’ll find a few variations on the ingredients. This is the one we use. It makes a pretty good salad dressing, if nothing else.

Four Thieves Vinegar
Recipe Type: Dressing, Cleaning
Author: Luschka
Prep time:
Total time:
Ingredients
  • 1 Tablespoon each of: [br]
  • [url href=”http://www.amazon.co.uk/Dried-Lavender-flowers-200g-www-thespiceworks-co-uk/dp/B004DA9L8A” target=”_blank”]Lavender[/url]
  • [url href=”http://www.amazon.co.uk/Abbey-Botanicals-Dried-Sage-Herb/dp/B00AGWRDPW/” target=”_blank”]Sage[/url]
  • [url href=”http://www.amazon.co.uk/AbbeyBotanicals-Herbs-Thyme-Leaf-whole/dp/B002AK258I/” target=”_blank”]Thyme[/url]
  • [url href=”http://www.amazon.co.uk/Lemon-Balm-Love-Cleansing-150grms/dp/B004BAU2F8″ target=”_blank”]Lemon Balm[/url]
  • [url href=”http://www.amazon.co.uk/Hyssop-For-Protection-Cleansing-50grms/dp/B004BAZTR4/” target=”_blank”]Hyssop[/url]
  • [url href=”http://www.amazon.co.uk/Abbey-Botanicals-Peppermint-Dried-Loose/dp/B005WGKOAI/” target=”_blank”]Peppermint[/url]
  • 3- 5 Garlic cloves
  • 1 cup [url href=”http://www.amazon.co.uk/Raw-Health-Apple-Cider-Vinegar/dp/B004JBRVAI/” target=”_blank”]Organic Apple Cider Vinegar[/url]
Instructions
  1. Place the herbs in a large sterile jar and top with the cider vinegar.
  2. Cover tightly and leave in a cupboard for six weeks, till it’s well infused
  3. Strain off the herbs and garlic and use the vinegar as needed.

 

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Raw Caramel Slice


Rawfood, Caramel Slice
I’m super excited to welcome Charlotte as an author on Keeper of the Kitchen. I met Charlotte in Perth, Australia, and I’ve always been so inspired by her adventures in raw food preparation. She makes it look so good, and I’m really chuffed that she’s agreed to share her recipes with us!

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This is a raw, dairy free, vegan (if not using honey!), gluten free caramel slice alternative. I say alternative but for me there is no question which one I would rather eat. This still has high calories like a regular caramel slice but they aren’t empty calories. With nuts, coconut oil and raw cacao powder full of healthy vitamins and minerals there is no reason not to eat this delicious slice. I like to cut it up into little squares and freeze it, perfect for that 3pm sweet craving or to have ready for unexpected guests.

I make it in the Thermomix, but you can make it in any high powered blender.

Raw Caramel Slice
Recipe Type: Desert, Sweets, Raw
Cuisine: Raw
Author: Charlotte F
Prep time:
Cook time:
Total time:
Serves: 15
Just to taunt you for now – recipe will be up shortly – is this raw, dairy free, vegan (if not using honey!), gluten free caramel slice alternative.
Ingredients
  • [u]Base[/u]
  • ½ cup Medjool dates
  • 1 cup almonds
  • ½ cup cashews
  • 1 tsp vanilla essence[br]
  • [u]Caramel[/u]
  • ½ cup tahini
  • ½ cup maple syrup or raw honey
  • ¼ cup coconut oil
  • 1 tsp vanilla essence
  • Large pinch Himalayan salt[br]
  • [u]Chocolate topping[/u]
  • 3 tbsp raw cacao
  • 1 tsp carob powder
  • 3-4 tbsp coconut sugar, rapadura sugar or agave syrup
  • ½ cup coconut oil
Instructions
  1. Grind pitted dates and nuts in blender. Add vanilla & blend until it’s sticky. If it’s not becoming sticky add an extra date.
  2. With a spatula or back of a spoon press mixture into a rectangular dish greased in coconut oil.
  3. Blend caramel ingredients together and pour over biscuit base and set in the freezer for 20 minutes.
  4. While the slice is setting, for the chocolate topping blend coconut oil and all other ingredients. The heat from the blender usually melts the coconut oil if it is solid.
  5. Then pour chocolate topping over slice and place back in freezer to set again.
  6. With a warm knife, cut into small squares to serve.

 

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Crystallised Hazelnuts

20130504-200906.jpg There are few things in a kitchen that bother me quite as much as waste. And when the item about to be wasted is an expensive one, like hazelnuts, it bothers me even more. So, when you’ve made Hazelnut Syrup and strained the nuts off, rather than binning them: turn them into Crystallised Hazelnuts.

Because they’re made with Rapadura they’re not as bad for you as they would be with normal sugar, but they can also be made with normal sugar. I just prefer it this way.

You can keep these on hand for a light nibbley snack, they are so good, or you can use them as an ice cream topping, which is delicious. Try it with home made ice cream or frozen yogurt.

They add a perfect crunch and are simply delicious.

I must admit I’m not sure about the nutritional value after having been boiled for almost an hour and then dried out, and covered in sweet Rapadura, but it’s great.  And a fabulous way to make sure there’s no wastage.

Crystallised Hazelnuts
Recipe Type: Sweets, Ice cream topping
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 250g
I’m sure you can make these just on their own, but if you’ve gone to the trouble of boiling them in Rapadura or sugar, you may as well make syrup with the bit you pour off, then make this delicious snack.
Ingredients
  • 250g Hazelnuts, lightly crushed, without skin
  • 500g Rapadura
  • 500g Water
Instructions
  1. Prepare as for Hazelnut Syrup.
  2. Once you filter to separate the syrup and nuts, put the syrup aside to cool.
  3. Spread the Hazelnuts over a baking tray
  4. Place in the oven at 90C /194F for 3- 4 hours until they are beautifully crystalised and crunchy and golden in colour.
  5. Use a spatula or spoon to move them around every half hour or so to make sure they don’t burn.
  6. D’lish
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Home Made Hazelnut Syrup

20130504-165104.jpg

I adore hazelnut syrup in my coffee. It’s almost a weakness. It’s definitely a craving. I sometimes crave it. I’ll drive out of my way to pick up a hazelnut coffee at Starbucks. But the problem is, I don’t think they’re very good for you! In fact, whenever I haven’t had one in a while, and then I drink one, I can ‘feel’ the chemicals sticking at the back of my throat.

I’ve recently learned to make my own hazelnut syrup and since then, I’ve not looked back.

Ironically, since I have been drinking my homemade syrup, I’ve twice had occasion to try my old favourite and you know what? I don’t like it anymore! I find it overly sweet, and I find that chemical taste really prominent in the back of my throat now.

This recipe uses Rapadura in place of sugar, so while it’s still quite calorific, it doesn’t have the highs and lows of adding sugar to your coffee.

I made these in my Thermomix, but the recipe below is very easy to adapt to even basic kitchen equipment, you may just take a little longer.

Also, with the leftover nuts you can make gorgeous crystallised hazelnuts.

Fun Fact: This recipe, based on RRP, for organic ingredients, cost me £5.49 for just under 1 litre. My Starbucks favourite used to cost me £3.75 for 375ml.

Home Made Hazelnut Syrup
Recipe Type: Drinks, Sauces, Deserts
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 1 litre
Ingredients
  • 500g Rapadura
  • 500g water
  • 250g Hazelnuts
Instructions
  1. Preheat the oven to 160C/320F
  2. Roast the hazelnuts until they are just starting to colour, and you can smell their warm aroma.
  3. Remove from oven and turn off.
  4. Place hazelnuts in the Thermomix bowl on reverse speed 1 for about a minute. The skins should come off pretty easily. (If you don’t have a Thermomix, or you need to remove more skin, agitate the nuts between two dishclothes.
  5. Separate the skins
  6. Place the hazelnuts back in the bowl and whiz for 5 seconds on speed 4. You want them broken up, but NOT powdered or turned to flour. Without a Thermomix, you can do this with a rolling pin.
  7. Place the Rapadura and water in the bowl/a large pot and bring to the boil. Add the hazelnuts and leave to boil until the mixture has reduced by about 25%
  8. You will need to stir it regularly to make sure it doesn’t burn. If you’re using a Thermomix, just keep it on speed 1.
  9. Once it’s reduced, strain to remove the nuts, and put them aside for crystallised hazelnuts. Strain again to remove smaller nuts, and pour into the container you’ll be keeping it in. Leave to cool before refrigerating.
  10. If you taste it straight away you’ll be disappointed by how mild it tastes. Leave for about 24 hours before having your first sip of real hazelnut syrup. You won’t be disappointed.

 

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Vegan Chocolate Cake

The best ever chocolate cake, that happens to be Vegan too. Remember if you’re making this for Vegans, most regular sprinkles aren’t actually Vegan due to the food colouring used in them. You can also make it without the glaze and decorate with a regular butter cream icing. Made with coconut oil, however, the glaze is so tasty, we have trouble stopping at one slice!
Vegan Chocolate Cake
Recipe Type: Cake, Sweet, Vegan
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 12
The best ever chocolate cake, that happens to be Vegan too. Remember if you’re making this for Vegans, most regular sprinkles aren’t actually Vegan due to the food colouring used in them. You can also make it without the glaze and decorate with a regular butter cream icing. Made with coconut oil, however, the glaze is so tasty, we have trouble stopping at one slice!
Ingredients
  • 1¼ cups plain flour (170g)
  • 1 cup sugar (200g)
  • ⅓ cup unsweetened cocoa powder (50g)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup warm water (250g)
  • 1 tsp vanilla extract
  • ⅓ cup vegetable oil (70g)
  • 1 tsp distilled white or apple cider vinegar
  • Chocolate Glaze
  • ½ cup sugar (101g)
  • 4 tbsp coconut oil (or margarine)
  • 2 tbsp soy milk/almond milk/rice milk
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp vanilla extract
Instructions
Regular Instructions
  1. Preheat the oven to 350 degrees F (180C)
  2. Mix together the ingredients for the cake and blend well.
  3. Pour it into your baking dish or shaped silicone mould.
  4. Place in the oven for 30 minutes, or until a toothpick popped in the middle comes out clean.
  5. Take out and allow to cool totally.
  6. For the glaze, in a small saucepan, bring sugar, coconut oil (or margarine), milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles!
  7. Remove from heat and stir vigorously.
  8. Add vanilla, stir, and immediately pour onto cake.
  9. The glaze dries really quickly, so spread it immediately and add any sprinkles now.
  10. Leave aside to cool thoroughly, about an hour.
  11. Enjoy!
Thermomix Instructions
  1. Preheat the oven to 350 degrees F (180C)
  2. Add all the ingredients for the cake to the Thermomix bowl (NOT the glaze)
  3. Mix speed 5/ 30 seconds
  4. Pour into an oven proof dish.
  5. Place in the oven for 30 minutes, or until a toothpick popped in the middle comes out clean.
  6. Take out and allow to cool totally.
  7. When the cake is cooled, bring sugar, coconut oil (or margarine), milk, and cocoa to a boil, Speed 4/ 3 mins/100C
  8. Reduce the heat speed 4/ 2 mins/ 80C
  9. Remove from heat quickly – if you take too long it’ll crystalise.
  10. Add vanilla, stir, and immediately pour onto cake.
  11. The glaze dries really quickly, so spread it immediately and add any sprinkles now.
  12. Leave aside to cool thoroughly, about an hour.
  13. Enjoy!