You need only five ingredients to prepare this two-colored Raw Coconut Roll recipe. This raw and sugar-free coconut cacao delicacy will surprise you with its delicious flavor!
This raw, gluten-free blueberry cream cake recipe is something for special occasions, and of course best in summer when you can get fresh blueberries. The cocoa combines itself perfectly with the coconut and the pastel purple vegan blueberry cream.
Small chocolate delights, easy to make!
140 g shredded coconut
50 g raw cacao powder (or carob powder)
125 g coconut oil
2 or 3 tablespoons coconut sugar or 2 or 3 tablespoons dried white mulberries (blended)
a pinch of salt (optional)
Blend shredded coconut in a high-speed blender to obtain a fine powder. Mix the shredded coconut, the raw cacao (or the carob powder), coconut sugar (or dried white mulberries blended) and a pinch of salt (optional). Melt the coconut fat in a heat–resistant bowl that you put in a pot with warm water (not boiling!) – less than 42°C. Pour the coconut oil into the coconut-cacao mixture and mix well. Put the mixture in a flat-bottomed container wide enough so that the chocolate has a thickness of 2 cm or use small chocolate molds. Place in the refrigerator (or freezer) until it has a firm consistency. Keep refrigerated; chocolate melts at room temperature.
Endless variations are possible by adding nuts (almonds, walnuts, hazelnuts, etc.), dried fruit, citrus essences…
Delicious cookies, not only for friends of raw food.
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)
CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil
Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.
For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.
This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.