Raw Chocolate

Raw Chocolate

Small chocolate delights, easy to make!

Ingredients

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)


Directions

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…

 

Coconut Cake

Coconut Cake

This is a tasty low-fat cake without eggs, nice for an afternoon tea or coffee.

Serves: 12 people

Preparation

a cake pan ⌀26 cm
1 tablespoon sunflower oil
baking paper

Preheat the oven to 180°C and prepare the cake pan. Line the bottom of the cake pan with baking paper and coat the sides of the cake pan with sunflower oil.

Ingredients

COCONUT TOPPING
100 g coconut flakes
50 g powdered sugar
1 teaspoon vanilla sugar

FINAL TOPPING AFTER BAKING
250 ml cream

DOUGH
350 g flour
100 g powdered sugar
1 teaspoon vanilla extract (or vanilla sugar)
1 teaspoon baking soda
A pinch of salt
300 ml yoghurt or buttermilk
100 g sugar


Directions

Mix all coconut topping ingredients in a bowl.

Mix flour, powdered sugar, vanilla, baking soda and salt in a bowl.

Mix the yoghurt and sugar in a mixer or blender until the consistency is smooth and more liquid. Add the yoghurt sugar mix to the other dough mixture. Mix everything together quickly and pour the dough mixture into the cake pan.

Spread all of the coconut topping over the dough and cover the cake pan with aluminum foil. Put it into the oven for ca. 20 – 25 min. After 20 – 25 min reduce the temperature to 160°C and bake the cake 10-15 min more. Check if the cake is ready by inserting a wooden toothpick into the cake, especially into the middle. The toothpick should come out clean. If the toothpick does not come out clean as yet, remove the aluminum foil and bake for a few minutes more until the cake is really ready.

While the cake is still warm, pour 250 ml cream onto the surface of the cake little by little, the cake will soak in all of the cream. Let the cake cool down in the cake pan and then remove the cake onto a serving plate.

Bon appétit!

Cookie filled with Coconut Cream

Cookie filled with Coconut Cream

Delicious cookies, not only for friends of raw food.

Recipe for 10 – 12 cookies

Ingredients

COOKIES:
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


Directions

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.