Cocoa

Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Ingredients
Base
Chocolate layer
Chestnut almond layer
Servings: people
Instructions
Base
  1. Mix the dates and the chestnut flour in a blender to a sticky mass and press into your springform.
Chocolate layer
  1. Mix the almonds in your blender/mixer to medium-sized pieaces and set apart for the moment.
  2. Melt the coconut oil and mix with the other ingredients to a smooth mass. Then add the almonds and distribute these evenly over your mixture.
  3. Add ingredients to taste in case needed. Then pour/press the mixture onto your base.
Chestnut almond layer
  1. Mix the chestnut flour in a cup or blender/mixer with the almond milk and xylitol. Heat and when boiling add the agar. Let it boil for about 2 minutes while continuously stirring.
  2. Pour the layer onto the rest of the cake and set in the fridge to stiffen up for an hour or so.
Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Ingredients
Base and hearts
White layer
Black layer
Servings: people
Instructions
Base
  1. Grind the figs and almonds in a blender or mixer to a sticky mass. In case they are not sticky enough, add some figs.
  2. Save some of the "dough" for the hearts. Press the rest into a spring form lined with baking paper so that it forms a firm base. Put your spring form while you work on the rest.
White and black layers
  1. Bring the ingredients for the two layers to boil in two separate pots. Wash the millet before boiling. Personally I tend to add the xylitol and coconut sugar during the blender, but you can also choose to boil them with the other ingredients.
  2. Boil until the millet is soft and like porridge. Be careful that your millet isn't too dry and burns. In that case, add some milk or water.
  3. First blend one of the layers to a smooth mass. Taste to check if it needs any extra sweeteners or other ingredients. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Keep the mixture of the first layer in a container that's easy to pour it out off later.
  4. After cleaning your blender, blend the other layer. The same advice goes for this layer.
  5. Now the magic. Pour some of the white mixture onto your base, more or less the amount to make it touch the edges of the cake form. Then pour some of the black mixture right in the middle of the white mixture, and let gravity do its work so that it floats a little towards the sides. Then pour some of the white mixture right in the middle, then black, until everything's finished or the spring form is full. I had enough to make two extra little cakes. Your cake is now ready. Put it in the fridge.
Hearts
  1. Juice or buy some beet juice and add this to the remaining almond/fig mixture. Also add some melted coconut oil which will help the now rather wet "dough" to stiffen up in the fridge.
  2. Mix everything and form hearts with your hands. Put them on saucers lined with baking paper to stiffen up in the fridge.
  3. Your cake should be hard and edible after about 2 hours in the fridge. Otherwise put in the freezer for a bit. Put the hearts on top of the cake before serving.
Raw chocolate heart cake
Print Recipe
A delicious and easy raw chocolate heart cake to surprise your loved one, or yourself!
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Raw chocolate heart cake
Print Recipe
A delicious and easy raw chocolate heart cake to surprise your loved one, or yourself!
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Ingredients
Base
Chocolate layer
Servings:
Instructions
Base
  1. For the base, take about 200 grams of mixed nuts, seeds and fruits (such as walnuts, pecans, peanuts, almonds, pumpkin seeds, hemp seeds, dried figs, raisins, dates) and blend or mix at high speed until you get a sticky kind of dough.
  2. Press the base into your spring form. I used a heart-shaped spring form which allows you to lift the cake from the bottom up through a hole. If you don't have such a spring form I would advise lining your spring form with baking paper which you can pull out once the cake is finished.
Chocolate layer
  1. Leave your cashews to soak for at least 2 hours before blending them. Dates for 4-5 minutes. Once soaked, discard the water and dry superficially.
  2. First blend the cashew nuts in a high-speed blender or mixer until soft. Then start adding the dates and cocoa while blending. Add some nut milk during the process to make the blending (and the end result) smoother. Only stop once you have a thick but smooth and not too liquid cream.
  3. Pour over the base.
Topping
  1. Finish your cake off with putting coconut flakes and peanuts on the top in your desired pattern.
  2. Let everything stiffen up in the fridge over night or in the freezer for about 2 hours.
Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Ingredients
  • 1 cup millet
  • 7 cups vegetable milk for example oat, soy, almond or coconut milk
  • 8-20 dates the number depends on the sweetness of your dates and how sweet you like it
  • 3-4 tbsp cocoa or use carob powder if you don't want cocoa
  • 1 dash salt
  • red fruit
  • almonds
Servings:
Instructions
  1. Put the millet, vegetable milk, salt, pitted dates and cocoa powder in a small pot.
  2. Heat on a low fire for about 25 minutes until the mixture is thickish. Stir frequently.
  3. Blend with a stick blender or normal blender until it's become a pudding. Not thick enough? Add some dates or cook for a while longer until thick. Too thick? Add some milk.
  4. Sprinkle with red fruit and almonds. For taste, I would advise to let it sit in the fridge for a couple of hours, but it can also be eaten straight away!
Double chocolate chip cookies
Print Recipe
Delicious double chocolate chip cookies with cacao and raw cocoa nibs!
Servings Prep Time
8 20 minutes
Servings Prep Time
8 20 minutes
Double chocolate chip cookies
Print Recipe
Delicious double chocolate chip cookies with cacao and raw cocoa nibs!
Servings Prep Time
8 20 minutes
Servings Prep Time
8 20 minutes
Ingredients
Servings:
Instructions
  1. You can make the raw hazelnut butter yourself. An alternative could be to buy hazelnut, almond or peanut butter at the organic shop. This is usually not raw. My hazelnut butter was not too liquid, if yours is, I would recommend adding some extra flower.
  2. Put the almond meal in a mixer with the cocoa. Pulse to mix.
  3. Melt your coconut oil in a pan. Cut the dates in pieces and add them to the oil. Let them soften in the oil for a couple of minutes. If you want your cookies to be 100% raw, alternatively you could soak the dates in water for half an hour and melt your coconut oil at a low temperature.
  4. Add the coconut oil and dates to the mixture and mix well at high speed.
  5. Add the hazelnut butter. Mix well. You should now have a rather thick and not too liquid mixture which you can at least make a little ball out of. If this is not the case, add some almond meal and/or dates.
  6. Add some cocoa nibs and pulse to mix.
  7. Prepare a plate or tray lined with baking paper. Make little balls of your "dough" and press them so they become "cookies".
  8. Put some extra nibs on top of your cookies and let them sit in the fridge for a couple of hours until they are nice and hard and have a nice bite.
Recipe Notes
Root parsley hemp seed bonbons
Print Recipe
Delicious bonbons with root parsley and hemp seed
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Root parsley hemp seed bonbons
Print Recipe
Delicious bonbons with root parsley and hemp seed
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Ingredients
Servings:
Instructions
Filling
  1. Cut or slice the root parsley and steam it in about 20-25 minutes. You must be able to easily get a fork through it before it's done. You can also boil it but then be sure to remove most of the excess liquid.
  2. Put the hemp seed in a mixer and mix well, preferably a couple of minutes.
  3. Add the root parsley and mix again.
  4. Add the almond meal and mix again.
  5. Make sure the dates are dry before adding them. Add them to the mixture one by one and mix until the whole is sticky and no big pieces of date are left in the mixture.
  6. Roll little balls from your "dough". You can eat these immediately, or put a chocolate coating around them.
Chocolate coating
  1. Put some soy milk in a pot and sieve several tablespoons of cocoa into the milk.
  2. Bring to boil, and let it boil until you get a thick sort of chocolate sauce. Optionally, during the boiling process you could add some stevia, yacon syrup, or dates to sweeten.
  3. It works best if you have a bonbon mold. Otherwise, it works pretty well to put some chocolate sauce on your hands and roll the balls around in your hands until they are covered in sauce. Put them on a saucer lined with baking paper.
  4. Put in the fridge to cool and stiffen.
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Ingredients
Base
Vulling
Servings:
Instructions
Base
  1. Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
  2. Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
  3. Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
  4. Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.
Filling
  1. Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
  2. Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
  3. Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
  4. Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.