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Cacao Recipes

Raw Vegan Chocolate Pudding

This is a super easy to make dairy-free vegan pudding with a surprising ingredient: Avocado

You cannot only use it for savoury dishes like guacamole or in salads, but also for sweet dishes, as it has a very mild flavour and blends well with chocolate. The avocado gives this desert the rich and decent taste of a proper chocolate mousse and is healthier at the same time. Don’t be afraid you will not taste the avocado in it.

Ingredients ( Raw Vegan Chocolate Pudding )

  • 1-2 ripe avocados
  • 1/2–1 ripe or frozen banana (you can omit the banana and use frozen raspberries too)
  • 1 tsp Vanilla extract or vanilla bean (optional)
  • ¼ cup high quality cacao powder (raw if you can find)
  • 1 tbsp Maple syrup or agave syrup (honey will work, but regular sugar will not as it will give a grainy texture to the mousse)
  • Squirt/couple of Tbsps Water or favourite vegan milk
  • (almond-or coconut milk) (optional)

Beetroot, Quinoa and Chocolate Muffins

Makes 10-12 muffins

These muffins are made with cooked quinoa (rather than quinoa flour). It is therefore super moist and dense and has an intense chocolate flavour (which suits me because I LOVE dark chocolate). If you prefer your chocolate a little less intense perhaps try with a little less cacao. I chose to make these entirely in a blender – super easy and super successful!

Ingredients ( Beetroot, Quinoa and Chocolate Muffins )

  • 1.5 cups water
  • 1 cup uncooked quinoa
  • 1 cup coconut sugar (if you have a low sugar diet, don’t be afraid to reduce this to 1/2-3/4 cup)
  • 1 cup cacao powder
  • 3/4 cup raw beetroot, grated
  • 3/4 cup organic butter, melted (you could also use coconut oil though do know it will a lot more dense and heavy)
  • 1/3 cup coconut milk
  • 4 eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon celtic or himalayan salt
  • Seeds of one vanilla pod (or 1 teaspoon vanilla essence)

Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.

Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.

Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.

Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.

Those I haven’t eaten I have frozen for a rainy day. They are of course AMAZING fresh out of the oven, but I like to extend the pleasure of my creations 🙂

Chocolate Coconut Truffles

Add all the ingredients to your food processor and blend for 1 minute until mixture is dough-like and sticks together. Sprinkle left-over coconut onto a flat plate. Take dessertspoon-sized portions of the mixture, roll into a ball and then roll in the coconut. Put truffles into a container and leave in fridge. Truffles will last in the fridge for about a week and they do freeze also.

Ingredients ( Chocolate Coconut Truffles )

  • 2 ripe bananas
  • ¾ cup desiccated coconut and ¼ cup for decoration
  • ¾ cup almond meal
  • ½ cup sunflower seeds
  • 3 tablespoons chia seeds
  • ½ tsp – 1 teaspoon cinnamon
  • 1 to 2 teaspoons of stevia powder (this is optional depending on how sweet you like your
    truffles)
  • 2 tablespoons cacao powder

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