Cooking with Jon: Raw Chocolate

Base ingredients

• 1 1/2 cup Almond, whiz until ground
• 4 pitted Madjool Dates
• 2 Tbsp Chia Seeds
• 2 Tbsp Coconut Oil (extra 1 T if needed)

Method

1. Whiz up all base ingredients
2. Press base mix into lined spring form pan and place into freezer to set

Filling ingredients

• Flesh of 4 large Avocados
• 1/2 cup Coconut cream
• 1/3 – 1/2 cup Coconut nectar (depending on the sweetness you want/like)
• 2 tsp Vanilla Bean paste
• 3/4 cup Cacao powder

Method

1. Whiz up, scraping the bowl during the process to ensure all dry ingredients get combined. Whiz into a creamy moussey consistency
2. Pour & spread filling mixture onto the base
3. Put into freezer to set for 3 hours

Note: Needs to be quite firm to remove from tin. Before serving, keep in fridge for an hour or 2 so it gets smooth and creamy rather than frozen hard..

Store in the freezer, but move to fridge for 1-2 hours before serving.

Base ingredients

• 2 1/2 cups raw Pecans – Whiz until a fine crumb
  then add
• 4 pitted Medjool Dates
• 2 Tbsp Chia Seeds
• 2 Tbsp Coconut Oil

Method

1. Whiz up in a blender/food processor until combined and sticking together well
2. Press this base mixture into the bottom of a round, lined, spring form cake tin
3. Place into the freezer to set for 10-15 minutes

Filling ingredients

• NB: soaked nuts overnight (or for a minimum of 6 hrs)
• 1 1/2 cup raw pre soaked Cashews
• 1 cup raw pre soaked Pecans
• 1/3 cup Coconut Sugar
• 3/4 cup Coconut Cream
• 1/2 cup Coconut oil

Method

1. Whiz all filling ingredients together until it is a creamy mousse consistency. If mixture is too dry, add coconut cream or oil
2. Pour creamy filling onto the base, level out with a spatula
3. Sprinkle top with handful of chopped pecans
4. Set in freezer for 3-4 hours. It needs to be solid so you can remove from the tin

Can be stored in the fridge, depending on when you want to serve it.

Base ingredients

• 1/2 cup Macadamia nuts
• 1/2 cup Sesame seeds
• 1/2 cup Almonds
• 1/2 cup Cashews
• 2 Tbsp Chia Seeds
• 1/2 cup Shredded Coconut

Method

1. Pulse all ingredients (except the Chia Seeds and shredded Coconut) in blender/food processor until chopped coarsely
2. Empty nut mixture into in a bowl,
3. Stir in 2 Tbsp Chia seeds and 1/2 cup Shredded Coconut

Sauce ingredients

• 1/4 cup Coconut nectar
• 1/3 cup almond butter
• 1/3 cup melted coconut oil
• 1 heaped Tbsp unhulled Tahini
• 1/4 tsp ground cinnamon

Method

1. Into Saucepan on stove, place all the sauce ingredients
2. Whisk over very low heat until it forms a sticky sauce
3. Pour sticky sauce into the bowl of nut and seed mixture and stir until combined
4. Press mixture into a small, lined, slice tin/tray using hands then smooth over with the back of a spoon
5. Put into freezer for 30 minutes to set.
6. Remove from freezer & cut up into bars or squares

Note: Can store in the fridge or freezer.

Tip: Place in kids’ lunchbox next to a frozen drink or something cold to prevent the bar “melting”

Base ingredients

• 1 1/2 cup Macadamia nuts
• 3/4 cup desiccated Coconut
• 4 pitted Medjool Dates
• 2 Tbsp Chia seeds

Method

1. Whiz all base ingredients in blender/food processor until crumbly
2. Press that into a round, lined, spring form tin, put base into freezer to set while making the filling

Filling ingredients

• 400g Avocado flesh (3 large or 6 small)
• 1/3 cup Coconut oil
• 1/3 cup Coconut nectar
• 1/3 cup Coconut cream
• 1/2 cup Lime juice

Method

1. Whiz all filling ingredients in blender/food processor until smooth & creamy
2. Remove base from freezer and pour the filling on top
3. Sprinkle top with macadamia, lime zest and coconut flakes for decoration
4. Put back into the freezer to set for approx 2 hours
5. After 2 hours, remove from freezer and remove the outside edge of the spring form tin, then set the cake aside for 30 minutes to soften a little before cutting

Main mix

• 1 cup Desiccated Coconut
• 2/3 cup soaked Cashews (soak minumum of 2-3 hrs or overnight is ideal)
• 1 Tbsp Coconut nectar
• 10-12 drops of organic essential Peppermint Oil
• 1/2 cup melted Coconut Oil
• 2 Tbsp Coconut Cream
• 1 t Spirulina (optional)

Method

1. Put all ingredients Into blender or food processor, whiz it up to make a paste
2. Empty paste mixture onto a plate & put into the freezer to harden for 5-10 minutes
3. Remove from freezer and Roll mixture into balls
4. Insert toothpick into each ball and place on a plate
5. Put balls back in freezer for 10-15 minutes while you make the Choc sauce

Chocolate sauce ingredients

• 1/4 cup melted Coconut Oil
• 1/4 cup Raw Cacao Powder
• 2 Tbsp Coconut Nectar

Method

1. Dip each ball into the chocolate sauce and place on a plate
2. Put back into freezer for 5 minutes to set the chocolate sauce

Store in the freezer.

Base

• 1 cup Almonds
• 2 Medjool Dates
• 2 Tbsp Almond Nut Butter
• 2 Tbsp Chia Seeds
• 1-2 Tbsp Coconut Oil (if needed)

Method

1. Place all ingredients into a blender/food processor and mix until a fine crumbly paste forms
2. Press firmly into a square, lined cake tin
3. Put into freezer for 5-10 minutes

Filling

• 1 1/2 cups of soaked Cashews (soak for 2-8 hours or over night)
• 2 Medjool Dates
• 1/2 cup Coconut Oil
• 1/3 – 1/4 cup Coconut Palm Sugar (depending on sweetness required)
• 1 Tbsp unhulled Tahini paste
• 1/2 cup Coconut Cream

Method

1. Using blender/food processor, whiz until smooth, scraping down the sides throughout the process
2. Pour onto the base and put back into the freezer for 15 minutes while you make the chocolate topping

Chocolate topping

• 1/2 cup melted Coconut Oil
• 2 Tbsp raw Cacao Powder
• 1 Tbsp Coconut Nectar

Method

1. Mix all chocolate topping ingredients together until smooth
2. Remove set base with filling from freezer and pour the chock topping onto the filling
3. Put back into the freezer to set overnight