ITV Sugar-Free Farm‘s nutritionist Angelique Panagos brings you three raw vegan chocolate chocolate recipes that are also low-sugar and gluten
Enough for one whole jar to last you a good few months
1 cup hazelnuts
5 tablespoons of raw cacao powder
4 tablespoons rice malt syrup or pure maple syrup
1 tablespoon vanilla powder
1 tablespoon melted coconut oil
½ cup coconut milk
¼ water if needed
Bake the hazelnuts at 180C for about ten minutes, turning of needed.
Take them out of the oven, allow them to cool then rub most of the skins off.
Grind the nuts in a food processor until smooth.
Add the remaining ingredients and process until well mixed and you have ‘spread’ consistency.
Add the extra water if needed.
Store in the fridge.
Raw Dark Chocolate
Raw Dark Chocolate …with your favourite berries, cherries, nuts or seeds
Makes: 20-30 chocolates
1/2 cup of cacao powder
1/2 a cup of cacao butter
1/2 cup of coconut oil
3-4 tablespoon Rice Syrup (or to taste)
Pinch Sea Salt
1 teaspoon of choice:
Chopped almonds, goji berries, cherries, cocoa nibs, bee pollen, mixed seed (to taste)
Gently melt cacao butter, coconut oil and rice malt syrup (use a bowl over dish of boiling water)
Combine all remaining ingredients and mix well
Pour into chocolate moulds
Chill in fridge until set
Don’t eat them all at once
Raw Caramel Chocolates
Raw Dark Chocolate …with a smooth caramel filling
1 cup Cacao Butter chopped
2 tablespoon raw Cacao Powder
2 tbs Rice Malt Syrup or Coconut blossom nectar (to taste)
1 tbs lacuma powder
2tbs coconut milk
Pinch Sea Salt (optional)
1 cup pitted dates
2tbs almond butter
2tbs rice malt coconut blossom nectar
1tsp coconut oil
5tbs cocao butter
Soak dates in hot water for 15mins
Prepare a bain marie using a medium sized bowl. ( To prepare a bain marie simply Place a bowl into a shallow bowl or saucepan of hot water to surround the inner bowl with a gentle heat. )
Start preparing your filling by melting the 5tbs of cacao butter in the bain marie, stirring gently to aid the melting process.
Add the melted cacao butter and all of the other ingredients for the filling to a blender and blend until you have a smooth, caramel cream paste.
Place the filling in a bowl and pop in the freezer while you prepare the chocolate.)
Prepare a new bain marie and melt the cup of diced cacao butter for the chocolate. Stir gently to aid the melting
Add the melted cacao butter and all of the other ingredients for the chocolate to a blender and blend until you have a smooth but runny chocolate liquid.
In a silicone mould of your choice pour enough chocolate into each mould to create a base, this base should be 1/3 of the thickness of the finished chocolate and of the mould it is being set in.
Set the remaining chocolate mixture aside.
Place the mould in the freezer for 5-10mins.
Spoon a small ball of caramel filling into each mould and press down lightly onto it a cold spoon.
Pour the remaining chocolate over the top of each mould. Do this with a spoon or piping bag.
Set in the freezer for 30-45mins.
As a nutritional therapist Angelique Panagos provides expert advice to enable you to make the lifestyle changes and consume the foods and nutrients required to help you optimize your metabolism and promote wellbeing and quality of life. Her work is focused on the unique nutritional needs of each individual. The degree of biological variation between individuals is too vast to guarantee that the same treatment will have the same effect for everyone, therefore, there’s never a one-size-fits-all approach with Angelique. For more information visit angeliquepanagos.com Follow Angelique and the ITV’s sugar free farm on Twitter: @apnutrition: @sugarfreefarm
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