Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries

Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries
Aaah, there is no better chocolate than home made chocolate, so have a go at it! You can make these completely raw by not toasting the seed and soaking the berries in just water or fruit juice.
Prepared by:
Cuisine: vegan
Recipe type: healthy sweets
Serves: 24
Prep time: 
Total time: 
You need
  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp dessicated coconut (fine)
  • 2 tbsp Goji berries
  • 30ml Cherry brandy
  • 1 heaped cup of coursely grated cacao butter (130gr.)
  • just over ½ cup of raw cacao powder
  • ¼ cup + 1 tbsp of raw agave nectar
  • 1 tsp vanilla paste, or 1 pod (or vanilla essence - from the bean, in alcohol; don't mix water based things in)
To do
  1. soak the Goji berries in the Cherry brandy for about 1 hour
  2. toast pumpkin & sunflower seeds in a skillet first, then add sesame and coconut (as they brown quicker)
  3. put grated cacao butter in a plastic (!) small jug, preferably with a spout
  4. in a small pan, heat water, then keep at low or medium heat and put the jug with cacao butter in the water to let the butter slowly melt (water shouldn't boil)
  5. while the butter is melting, drain the goji berries (keep liquid!) and divide seeds and berries over the wells of your mould
  6. when butter is melted, stir in agave nectar and vanilla paste (I use a mini whisk) and when that's mixed well, add the cacao powder. You don't need to sieve the powder, but it's easier to mix it in in batches
  7. mix in the left over Cherry brandy
  8. almost done! Pour the chocolate in per well, stirring the liquid through the seeds and then topping up. I used a cake tester to stir, but any thin item would do.
  9. place in fridge or freezer and they're ready when they're hard - give it 2 hours in the fridge and check; if you pop one out and it still sticks to the mould, leave them for a bit longer. In the freezer it obviously goes a lot quicker.
  10. pop them out of the mould and voilá.
* If you have a very flexible mould, it is handy to have a piece of carton or something similar to put your tray on, otherwise transferring it to the fridge may be messy 😉
* Best to keep these in the fridge.
* Cleaning out the chocolate mixture I find easiest by putting steaming hot water with a dash of dishwash liquid in the jug and let it sit for a bit.
* If you have any melted chocolate left over, just pour in another mould and push some nuts or seeds, or raisins - pretty much anything, in the liquid.


Black Bean Chocolate & Mint Mousse w Vanilla Cream

Black Bean Chocolate & Mint Mousse w Vanilla Cream
Don't you love it when people are trying to guess the ingredients in a dish and just can't put their finger on it? 😉 Cream made from cashews, mousse made from black beans, raw cacao and raw nectar, it's a lot healthier than the sugar laden, dairy based original chocolate mousse.
Prepared by:
Cuisine: vegan
Recipe type: dessert, snack
Serves: 6
Prep time: 
Total time: 
You need
  • ½ can of black beans, quickly drained
  • 2.5 tbsp (raw) cacao powder
  • ¼ cup raw agave nectar
  • 5 leaves of mint (or more to taste)
  • ¼ tsp vanilla bean paste
  • a tiny pinch of salt
  • Stevia to sweeten more, optional
For the vanilla cream:
  • ½ cup of Cashew Cream (better if this one is a little thick)
  • 2 tbsp raw coconut or agave nectar
  • 1 tsp vanilla bean paste or natural essence
  • 1 tsp of toasted pine nuts
  • 1 tsp of cocoa nibs (or grated/chopped vegan chocolate)
To do
  1. blend all ingredients for the mousse
  2. to make the vanilla cream; mix the Cashew Cream with the nectar and vanilla
  3. scoop the chocolate mousse in small glasses (or in bigger ones, of course) and layer with vanilla cream
  4. top with cocoa nibs and the pinenuts
  5. and you're done!
This makes 6 liqueur glasses, just double amounts for more.