Blog : chocolate

Chocolate-y Easter Tart

Chocolate-y Easter Tart

These delicious tarts make the perfect Easter dessert! For a little fun try decorating with Easter eggs or baby chickens

Serves 6

Ingredients

Pastry

  • 1 1/4 cup almond meal
  • 1 cup coconut flour
  • ¼ cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp cacao
  • 2-2 1/2 tbsp ice-cold water

Filling

  • 1 ½ cups Luz Almond Medjool Date or Original Almond Milk
  • 2 tsp vanilla extract
  • ½ cup coconut milk
  • 3 tbsp tapioca flour
  • ¼ cup cacao (additional if desired)
  • 3 tbsp pure maple syrup (additional if using Luz Original)
  • 1 tsp cinnamon

 

Method
1. To make the pastry mix together all the dry ingredients (almond meal, coconut flour and cacao) in a bowl then add to a food processor.

2. Combine vanilla, maple syrup, coconut oil and 2 tbs ice cold water. Add to food processor and blend until it forms a dough. You made need to add a little more water if it appears dry.

3. Refrigerate for half an hour then press into 6 individual 10cm diameter tart tins.

4. Blind bake on 150 degrees Celsius for 10 minutes then remove weights and cook uncovered for further ten minutes or until crisp. Remove from oven and allow to cool.

5. To make the filling, put the tapioca flour, cinnamon and cacao in a saucepan. Add vanilla and maple syrup.

6. Whisk to combine over low heat then add almond milk and coconut milk and whisk constantly. Slowly bring the mixture to the boil and continue stirring constantly until thick custard consistency.

7. Pour into tart cases.

8. Refrigerate for 4-6 hours. Gently remove tarts from tins and serve dusted with cacao.

Crazy for Cacao

Crazy for Cacao

As known lovers of chocolate we thought we would give you some insight into the incredible benefits of raw cacao. 

Cacao, as it is spelled (no it is not a spelling mistake) refers to a dark brown powder produced by cold pressing unroasted cocoa beans. The purpose of cold pressing as we have explained previously in relation to our almond milk is to preserve the nutritional content of the bean and keep the living enzymes intact while removing the cocoa butter. This minimal processing results in a product which maintains a high ORAC ( value, a measure of the amount of antioxidants in foods. In contrast, cocoa which looks exceptionally similar is produced by roasting the raw cacao. This process damages the molecular structure resulting in a decrease in the nutritional value as many of the nutrients are not heat stable. Furthermore, the more commonly known cocoa powder often has sugar, amongst other things added in the manufacturing process.

At Luz Almond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products – our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dessert.

Luz Cacao Cold Pressed Almond Milk

So why do we love cacao so much:

  1. Cacao is a rich source of flavonoids, which are powerful antioxidants that protect from ageing and disease. Cacao has a higher ORAC (measure of antioxidant content) score than acai berries, spinach, blueberries, red wine and green tea, giving it one of the highest antioxidant values of all natural foods.
  2. Cacao is a great source of magnesium which assists the body to process fats and proteins, as well as building strong healthy bones and teeth.
  3. Cacao also contains two compounds (phenylethylamine and anandamide) thought to act on the brain creating a feeling of euphoria and allowing cacao to act as an aphrodisiac and mood enhancer.

Definitely a few good reasons to give these delicious products a try!

Cacao Almond Milk Frozen Dessert

Choc Almond Butter Cups

Choc Almond Butter Cups

Makes 10 small cups

Ingredients

1 block Loving Earth Dark Chocolate (80g)

¼ cup raw almonds, chopped

3 tbsp PSA or other nut butter

1 tbsp coconut oil

1 tsp cinnamon

1 tbsp maple syrup

 

Method

  1. Combine almonds, cinnamon and maple syrup in small saucepan over low-medium heat. Stir occasionally until nuts slightly golden.IMG_4626
  2. Add nut butter to saucepan and stir to combine into a thick crunchy butter.
  3. By placing a bowl over a saucepan of steaming water melt the chocolate and coconut oil, stirring continuously to ensure smooth consistency.
  4. Once melted pour a small amount into each of the 10 small patty cases to line the bottoms then place in the freezer for 5 minutes.IMG_4625
  5. Squash a small teaspoon amount of butter into each cup and flatten with smooth. Then pour chocolate over the top to cover. Place back in the freezer until set.
  6. Keep in fridge until ready to serve.

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Choc Almond Paddle Pops

Choc Almond Paddle Pops

Makes 4

Ingredients

½ cup Luz Original Almond Milk

1 tbsp raw cacao

2 tbsp Isowhey Wholefoods Cacao, Maca & Mesquite

1 tbsp coconut butter

¼ cup slivered almonds, toasted

¼ – ½ cup frozen or fresh avocado

Method

  1. Blend ingredients until smooth consistency.
  2. Fill moulds and then place in freezer for a few hours until frozen.

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Optional: Melt approximately 60g-80g dark chocolate with a teaspoon of coconut oil. Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting. Then roll in crushed almonds (1/2 cup toasted & chopped).

Spiced Chocolate Smoothie

Spiced Chocolate Smoothie

For a nutritious breakfast or an awesome post work out snack, try this delicious smoothie made with our Original Cold Pressed Almond Milk and Sunwarrior Chocolate Protein powder!

Ingredients

1 scoop Sunwarrior Chocolate Protein powder

1 cup Luz Almond Original almond milk

¼ avocado

½ frozen banana

2 tsp cacao

Cinnamon

Nutmeg

Ice cubes

Stevia to taste

Method

1. Blend all ingredients in a blender or vitamix.

2. Serve topped with crushed almonds and shredded coconut.

Tiramisu

Tiramisu

Ingredients
Almond Cashew Cream (1 batch)*
24 Ladyfinger / Savoiardi Biscuits
100g dark chocolate

Syrup
1 cup strong coffee
2 tbsp frangelico (optional)
¼ cup honey or rice malt syrup

Method

  1. Prepare the almond cashew cream following the recipe here and including the coconut oil (and ricotta if you wish).
  2. To prepare the syrup add all ingredients into a small saucepan and bring to the boil over medium heat. Reduce heat and allow to simmer for 10 minutes. Remove from the heat and allow to cool. (You may like to prepare ahead)
  3. Assemble either as one cake or in individual glasses. Begin by dipping a sponge finger into the syrup for approximately 10 seconds or until soaked but not soggy. Lay at the bottom of the dish. Repeat until bottom of the dish is covered.
  4. Add a layer of cream on top, approximately 1cm deep and ensuring the sponge fingers are covered.
  5. Grate chocolate on top of the cream.
  6. Then repeat with soaked sponge fingers. Repeat so you have 3 layers of sponge fingers, 3 layers of cream and 2-3 layers of grated dark chocolate..
  7. Decorate with dark chocolate or alternatively a dust of cacao.
  8. Refrigerate for 2-4 hours or until ready to serve.

*For a gluten free option for the cake, try substituting the lady finger biscuits for the cake from our lamington recipe (minus the raspberry). Instead add some coffee powder/flavouring and the alcohol as you will not be able to soak the cake like you can the lady fingers.

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Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes

by guest contributor Samara aka @fithealthyproject

Screenshot 2015-03-10 16.31.12

“Hi there! My name’s Samara and i’m the 19 year old girl behind the instagram ‘fithealthyproject’. I started posting around a year and a half ago, after deciding to take charge and make a change in my life. Long story short, I’ve battled severe depression and anxiety for a number of years. After hitting rock bottom in late 2013, I began researching holistic ways of overcoming these conditions. I stumbled across the benefits of a plant based diet, and consequently the lack of ethics behind much of the meat, dairy and other animal based industries. I decided to give it a shot, as at that point I had nothing to lose. I honestly cannot express how much that decision has changed my life… I became healthier, both mentally and physically. I was more positive, I had more energy, I began to be able to approach situations in a more calm manner. I’ve rediscovered how exciting and amazing life actually is, and now try to make the most of each day, rather than resenting each minute. Some of my hobbies/passions would be… baking (of course haha!), reading, jogging, doing yoga, playing soccer and touch football, chasing my kitten around the house and making her cuddle me … the list goes on. I love sharing my recipes with others and helping inspire people to start their own healthy lifestyle, since doing so has literally saved my life! ”

 Enjoy the recipe!

Ingredients

  • 1/3-1/2 cup GF flour mix (I used my go-to blend that I keep on hand which is 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup arrowroot, 1/2 cup potato starch)
  • 4 tbsp coconut sugar
  • 1 heaped tsp flaxseed meal + 3 tsp warm water, mixed and left to sit for 10 mins
  • 1/3 cup Luz Almond Cacao milk + 1/2 tsp apple cider vinegar/lemon juice (left to sit for 10 mins)
  • 1 scant tbsp cacao powder
  • 3 tbsp melted coconut oil
  • 1/2 tsp baking powder
  • pinch Himalayan sea salt
  • 1/2 tsp pure vanilla extract
  • For filling: 6 squares LE coconut milk chocolate (or 6 squares of your vegan chocolate of choice)

Screenshot 2015-03-10 16.30.34

Method

  1. Grease two normal size muffin tins with coconut oil. Preheat oven to 180 degrees celcius.
  2. In a small ramekin, mix the flaxseed meal and warm water together and place aside.
  3. In another small ramekin, mix the Luz Almond milk and vinegar and set aside.
  4. In a mixing bowl, whisk together your GF flour, baking powder, sugar, cacao powder and sea salt. Create a well in the centre of this mix.
  5. Pour the flax egg, almond milk, coconut oil and vanilla into the well. Using a wooden spoon, stir until just combined – be careful not to overstir!
  6. Spoon the mixture into the first greased muffin spot, filling to halfway. Layer three of your chocolate squares, then cover completely with more mixture. Do the same for the second muffin spot.
  7. Bake for 8-10 minutes, or until a skewer comes out relatively (considering you have melted chocolate in there haha!) clean.
  8. Let rest in the pan for 5 minutes. Tilt your pan to help ease the cakes out gently. Transfer carefully to serving plates, and top with whatever your heart desires (my tummy recommends Luz Almond cacao fudge vegan icecream, more melted chocolate, fresh fruit)!

Screenshot 2015-03-10 16.30.05

 

Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

Ingredients

Tart base

8 medjool dates

¾ cup almond meal

½ cup toasted coconut flakes

2 tbsp gluten free rolled oats

1 ½ tbsp cacao powder

pinch of salt

1 ½ tsp vanilla extract

2 tbsp Luz Almond Original or Medjool Date milk

1 tbsp maple syrup

 Salted caramel filling

½ cup Luz Almond Medjool Date Milk

2 tsbp coconut oil

2 tbsp almond butter

¼ tsp fine sea salt (or to taste)

10 pitted medjool dates (soaked in hot water for 15 minutes)

Chocolate top layer

½ cup Luz Almond Original or Medjool Date milk

50g dark chocolate (70-80%) (alternatively you can replace the chocolate by doubling the cacao, coconut oil & maple syrup)

1 tbsp cacao

¼ cup coconut oil

2 tsbp almond butter

2 tsp vanilla extract

2 tbsp maple syrup

1 tsp corn flour or tapioca starch

 

Method

  1. To prepare the tart base combine the almond meal and dates and process in food processor until dates have become paste – like. Then add the coconut, cacao, rolled oats and salt and process until well incorporated.
  2. Add almond milk, maple syrup and vanilla extract and process until dough formed. Add more almond milk / maple syrup if required. Press dough into a 23cm round tart tin lined with baking paper (ideally use a tin with a removable base). Place in the freezer while you make the caramel filling.Screenshot 2015-02-03 14.25.40
  3. To make the salted caramel filling combine all the filling ingredients, except the salt in a blender. Blend until smooth puree formed.
  4. Add half the salt, blend and taste. Depending on your desired level of saltiness add the remaining salt and blend to combine. Spread over tart base and place back in freezer while you prepare the chocolate layer.Screenshot 2015-02-03 14.20.05
  5. To prepare the chocolate layer place almond milk and corn starch in a small saucepan and whisk until combined. Then add remaining ingredients and place over low heat. Stir regularly to ensure smooth consistency. Bring to the boil then remove from the heat. Allow to cool for 5-10 minutes before pouring over the tart, tilt the pan to spread evenly.
  6. Return to freezer to set for approximately 2 hours or until ready to serve. Serve straight from the freezer as it will start to soften once out.Screenshot 2015-02-03 14.19.32
Cacao Truffles

Cacao Truffles

A delicious and healthy cacao truffle which makes the perfect not – so – naughty treat at this time of year!

balls

Ingredients

1/3 cup purple skinned sweet potato puree (see step 1)

15 pitted Medjool dates

1 1/2 cups walnuts

1/2 cup raw cacao

1 tsp cinnamon

1 tbsp chia seeds

1 tbsp coconut oil (optional)

1/2 cup slivered almonds, toasted

 

Method

1. Heat oven to 250 degrees celcius (or very hot) and bake the sweet potato for 1 hour or until soft when pierced with a fork. Allow to cool and then scoop out flesh from the skin (discard skin). Puree flesh in food processor (Mash can be made in advance and kept in the refrigerator).

2. Chop 1/4 cup of walnuts roughly and set aside. In food processor grind remaining walnuts until fine, then add dates and mashed sweet potato. Blend until mixture sticks together.

3. Add raw cacao, chia seeds and cinnamon and blend until incorporated. Add coconut oil (optional).

4. Remove from food processor and fold in chopped walnuts evenly.

5. Roll teaspoon sized amounts into balls and roll in almonds.

6. Place on tray and refrigerate until set (1 hour +). Enjoy as you please!

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Tips

–        try other coatings to mix it up – chopped goji berries, cacao powder

–        to make the truffles that extra bit special dab them with gold leaf (see below)

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