Raw cacao & almond pralines

Posted in: DF, N, S, SF, Uncategorized, V, WF

Woo your Valentine with chocolates which aren’t only devoid of bad stuff, they’re packed with goodness, and The LOVE Drug. As an added bonus, these insanely tasty little morsels take all of 6 minutes to make (I’ve timed it); freeing you up for some extra loving.

Praline-centre

In it’s raw, unprocessed state cacao’s loaded with antioxidants, iron, zinc (said to increase testosterone, stamina and libido..!), calcium and potassium. Cacao also helps produce the body’s happy hormone, seratonin and there’s the Love Drug: Phenylethylamine is said to mimic the feeling of being in love. Minus the drama. And if that doesn’t float your boat, there are always the almonds. Apparently the aroma induces passionate thoughts in women – Samson’s strategy with Delilah…

Makes 25 chocolates (depending on your mould)

Ingredients

1/2 cup cacao butter or coconut oil
2 1/2 tbsp raw cacao
2 tbsp maple syrup or agave
1 tbsp almond butter
1 tbsp macadamia butter. Optional but makes the chocolates sweeter and creamier.

Cacao-pralines

raw-cacao-pralines,-lace

Method

In a bain-marie (bowl placed with a pan of simmering water) very gently melt the cacao butter. Stir in the cacao powder, removing any lumps, followed by the maple syrup. Take care not to boil or over heat or you’ll obliterate the fantastic health benefits of raw cacao.

Check for sweetness and consistency, adding more maple syrup for a sweeter tooth (remember the nut butter will also sweeten). As you’d expect, cacao thickens, butter  adds gloss and thins out.

Pour into moulds or ice cube trays and freeze for 30 mins. Transfer to a fridge to store. Eat. See, quicker than a desperate dash to the garage for Dairy Milk.

For any of you balking at the price of cacao (it isn’t cheap): It packs such a punch, that very little goes a very long way. I’ve had my bag for at least 6 months and I make a LOT of energy bites and chocolates. So, it’s quite possible that gram for gram, it’s cheaper than Cadbury’s.

 

Coconut iced coffee

Posted in: DF, Featured, S, SF, Uncategorized, V, WF

Apparently The Garcia’s can’t have a conversation without the subject of coffee making an appearance. Bad coffee being the cause of untold dismay, it seems. Iced coffee, however, can redeem many an ‘operator error’, tasting as robust and sweetly creamy as any passionately barista’d flat white. I’ve given measures for one glass but tend to make a batch for the fridge, topping up with coconut milk and ice for my morning wake up addiction. On a recent Indian holiday, I ‘encouraged’ friends at Old Harbour Hotel and Kashi Art Cafe to do the same; Kerala means Land of Coconuts after all. And a new menu fixture was born.

Coconut-iced-coffee

Feeds 1

INGREDIENTS

1-2 shots espresso, depending how strong you like your coffee
1 tsp raw honey – optional
1 cup coconut milk – you can also sub 1/3 for coconut water. Drop the honey if doing this.
Ice

METHOD

Make espresso and stir through honey until dissolved – otherwise it will sink to the bottom of your glass.

Drop in a few cubes of ice and shake or stir until coffee is cooled. Transfer to a glass, top with coconut milk and a couple more cubes of ice.

Rebel-kitchen

Rebel Kitchen have recently launched a take-away version that tastes almost identical, if a little sweeter. Perfect for a dairy and refined sugar-free caffeine kick on the go. I’ve done the chocolate mylk taste test with several friends and none can believe how good it tastes.

After a lifetime of a market saturated with nasty, additive and sugar laden Food-To-Go, it makes me very happy to see entrepreneurial guys like these popping up. Thank you Rebel Kitchen.