It’s winter, and we were looking for something warm and gooey, like a chocolate lava cake, that we could make with readily available ingredients and isn’t too bad for you. Wifey found this recipe on Veggieful for a 2-minute microwave chocolate muffin which we had most of the ingredients to make. I decided to give it a go and make a few adaptations based on what we had to see if it worked.
It came out pretty awesome. It’s soft, warm, gooey, chocolate goodness that comes together in no time at all from pantry staples. Continue reading Instant Vegan Gooey Chocolate Cake
I love my home made chocolate, but I’ve been looking for some new sweets that I can make without too much effort. Ideally, something raw and something that is not too bad for me.
Wifey came across this recipe on Sweet As Honey and suggested I give it a try. They looked and sounded great so I thought, why not.
The recipe is very simple and the balls are quite quick to make. The longest part is waiting for them to firm up in the fridge, but if you stagger the decoration it doesn’t feel like you are sitting around waiting. Eg, roll one plate of coconut balls and put them in the fridge. Roll another plate and put them in the fridge then pull out the first plate and decorate etc.
I found that the mix makes between 50 and 60 coconut balls depending on how big you roll them, so it can serve quite a few! Continue reading Coconut Rough Balls (Gluten-Free)
As much as I love macadamia’s and my macadamia chocolate, they tend to be a bit expensive compared to other nuts, so I thought I’d try and change it up a bit using cashew nuts instead.
After processing the cashews on their own I wasn’t quite sure how it would come out as they become a fine powder rather than a butter.
It works though, the result came out very similar to the macadamia version. The big difference though is besides a slightly different flavour, the cashews leave small cashew pieces through the chocolate where the macadamia version just disappears into the chocolate.
Now of note, if you don’t have raw honey, you can use processed honey. I’ve found though that processed honey does not mix through properly and ends up clumping together at the bottom of the bowl. This results in some pieces being much sweeter and softer than other pieces. If you choose to use processed honey I would probably use less honey and make sure you mix it through well. I also found when using processed honey that overall the chocolate tends to melt faster than when using raw honey.
Continue reading Raw Cashew Chocolate
I’ve made chocolate before using another recipe that included cacao butter. I love it, but wifey finds it is too oily for her liking so I’ve been looking for alternative ways to make it.
Wifey actually found this recipe to make “choco-nut butter cups” which she liked the sound of. When I read through it I thought it was remarkably similar to the chocolate recipe I used, but replaces the cacao butter with a nut butter.
Thus I decided to give it a go and use a chocolate mould instead, and it worked. Even better (or worse depending on how you look at it), wifey loves it! It seems to be less oily than the cacao butter based versions, and it doesn’t melt as quickly. Continue reading Raw Macadamia Chocolate