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That’s right, this is healthy chocolate! When you need a chocolate hit or a sweet fix, whip up one of these treats so you nourish your body as well as your tastebuds. Use organic ingredients where possible. Recipes for raw, vegan, gluten-free chocolate treats that really are good for you from Holistic Chef Neha Jamani.
MEXICAN CHOCOLATE SMOOTHIE A spin on the traditional spiced cacao drink, this dairy-free smoothie is a great breakfast option. The chia seeds in this smoothie contain protein, essential amino acids, calcium, magnesium, antioxidants, potassium, B vitamins. Additionally they are a good source source of omega-3 and omega-6 essential fatty acids, and soluble fiber making these seeds a potent superfood. Cinnamon is anti-microbial and helps regulate blood sugar, adding another layer of goodness to this smoothie. 500ml hazelnut or any other nut milk of your choice 2 medium-sized ripe bananas ¼ cup cacao nibs 1 tsp cacao powder 1 tsp chia seeds ¾ tsp cinnamon powder Pinch of cayenne Pinch of sea salt ½ cup ice ½ - 1 tsp honey (optional)
Procedure In a blender add the milk, bananas, cacao nibs, cacao powder, chia seeds and spices and blend. The cacao nibs might remain a little chunky giving the smoothie a texture of chocolate chips. Taste and adjust sweetness by adding honey if necessary. Add ice and blend again for 30 seconds. Makes about 3-4 servings Note: For a vegan option use agave syrup or stevia to sweeten. cont. overleaf
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Directions Macaroons:
Add the almond, coconut and cacao powder in the food processor and process for about a minute. The mixture should start to take on the consistency of dough. Scrape out the dough mixture into a large mixing bowl. Add the vanilla and maple syrup slowly into the mixture and knead until incorporated. Pinch off a little of the mixture and roll into a 1 inch ball. Set it on a parchment-lined tray. Repeat with the rest of the mixture and place the tray in the refrigerator to chill.
Chocolate Shell:
Gently warm the coconut oil on low heat until melted. Take pan off the heat and whisk in the maple syrup and cacao powder.
RAW VEGAN DOUBLE CHOCOLATE COCONUT MACAROONS An easy-to-make high-protein dessert or snack; Almonds have the highest protein content of any tree nut. A one-ounce serving of almonds has six grams of protein. Additionally it is rich in vitamin E, calcium, magnesium and potassium.
Macaroons: Chocolate Shell: 1 ½ cups almond meal 1 ½ cups shredded coconut ¼ cup cocoa powder ¼ cup + 1 Tbsp maple syrup ¼ tsp vanilla extract
4 Tbsp coconut oil 3 Tbsp maple syrup 1 ½ Tbsp cocoa powder ¼ tsp sea salt flakes (optional)
Curb junk food cravings with chocolate: according to a study in the Journal of Nutrition and Diabetes, eating dark chocolate or cacao beans can leave you feeling full and actually less desirous of junk food, thanks to its intense flavour.
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To Assemble:
Dip each chilled macaroons in the chocolate shell mixture, coating them completely. Place the macaroon back on the parchment-lined tray. Repeat the process until all the macaroons are coated. Sprinkle a few flakes of sea salt on each macaroon and place the tray back in the refrigerator to set. Makes about 25 macaroons Note: The macaroons can be stored in the refrigerator for up to a week or in the freezer for up to 6 weeks.
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Directions Preheat the oven to 175 C. Line a 13 x 9 baking sheet with parchment and grease sides with oil. In a small saucepan, combine coconut oil, maple syrup and chocolate and melt over very low heat. Once melted, take off the heat and mix in the grated beetroot. Set the mixture aside. In a medium sized bowl whisk eggs until fluffy and set aside.
CHOCOLATE BEET BROWNIES Free of refined sugars this gluten-free recipe is a delicious alternative to the traditional brownie. Heart health promoting beetroots are an excellent source of folic acid, manganese, potassium and fiber. Many gluten-free baking recipes call for an intimidating number and variety of ingredients to duplicate traditional baked goods’ textures. The almond meal and rice flour combination in this recipe is a simple way to get a brownie-like texture in this gluten free treat. ½ cup coconut oil ½ cup maple syrup 50 grams 70% dark chocolate 300 grams of beetroot, grated 3 eggs 1 cup rice flour ½ cup almond meal ¼ cup cacao powder 2 tsp baking powder 1 tsp cacao powder (for garnish) MARCH - MAY 2014
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NEHA JAMANI is founder of The Sacred Kitchen. A therapeutic and holistic chef, Neha trained at Bauman College of Holistic Nutrition and Culinary Arts in California. Her aim is to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat. Email Neha at neha@thesacredkitchen.org
Mix rice flour, almond meal, cacao and baking powder in a large bowl. Add the chocolatebeetroot mixture into the flour and mix until well combined. With a spatula, gently fold the eggs into the chocolate batter, adding ½ the whisked eggs at a time. Pour the batter into the pan and bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan before cutting into squares. Lightly dust the squares with cocoa powder, and enjoy at room temperature.
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3/3/14 7:37 PM