Mint Chocolate Ganache Treats

I am definitely making more of these to share.  You'll see I've used the topping part of the choc mint slice from an earlier post.  It tasted so good, and I wanted some healthier options for me to snack on over Easter, so these are the result.
I can have my chocolate treats, without loads of extra sugar.  I know there's maple syrup in these, so moderation is still important.

 

Ingredients

1/3 of a cup of cacao butter

1/2  cup raw cacao powder

30ml pure maple syrup

¼ tsp. vanilla extract concentrate

pinch or 2 of himalayan salt

doTERRA peppermint oil

Method

For the ganache, very gently melt the cacao butter in a small saucepan until it's just melted.  Take off the heat and mix through the cacao powder until no lumps are present.  Then gradually add the maple syrup, mixing again until smooth.  It will begin to thicken a little here.  Lastly add the vanilla extract and a small pinch of salt, mixing through well.

Final touch is to add 1 or 2 drops of doTERRA peppermint oil, gently mixing through before carefully spooning into little foil cases, or into shaped choc moulds.

 * (I have picked these up in a cake decorating store before and even at Spotlight.) About a teaspoon per chocolate, depending on the size of your foil cases.

Enjoy ♥ Shaz – rawfordaze

Raw Choc MInt Slice

Special occasions are a perfect reason to experiment with new treats to share.  Michelle and Chrissy's connection in flow workshop was perfect time to connect.... Raw Cacao and Pure Peppermint Oil....Impeccably matched. After flowing seamlessly, well almost, through a magic sequence of postures, this was just one of the treats we shared after the workshop.  A new favourite perhaps...  So many favourites now...

Slice Ingredients:
1 cup pecans
10 medjool dates (pitted)
1/2 cup almond meal
1/2 cup raw cacao powder
1/3 cup shredded coconut
2 tbsp. pure maple syrup 
2-3 drops pure doTerra peppermint oil

Ganache Topping Ingredients:
Strange quantities here guys I know, but this just works for the slice ok.  
1/2 of a 1/3 of a cup of cacao butter
1/4 cup raw cacao powder
30ml pure maple syrup
1/4 tsp. vanilla extract concentrate
pinch of himalayan salt

Method:

Place all of the slice ingredients except for the peppermint oil into a food processor and chop well until the mixture forms a dough-like ball.  Then add the peppermint oil and mix a couple more seconds.

Turn out and press gently into a baking paper lined slice tin.  Pop that into the fridge while you make the ganache.

For the ganache, very gently melt the cacao butter in a small saucepan until it's just melted.  Take off the heat and mix through the cacao powder until no lumps are present.  Then gradually add the maple syrup, mixing again until smooth.  It will begin to thicken a little here.  Lastly add the vanilla extract and a small pinch of salt, mixing through well.

Pull the slice out of the fridge, pull out of the tin, but leave on the paper and cut into desired pieces. (I've even used a heart shaped cookie cutter here for heart shaped treats.  Just have to press the mixture back together after first lot of hearts have been cut out) Then carefully drop a spoonful of the ganache on each piece, allowing it to spread out to the edges.  Pop back in the fridge to set for about an hour.  Keep refrigerated until ready to share.  Do remember to share...  ;) 

Your Healthy Choc Mint Slice!  

Enjoy 💕 Shaz

 
 

Peanut Butter Choc Mousse

Just having a little play with a few favourite ingredients here with peanut butter, dates and avocado. Loads of heath benefits with added acai and a staple ingredient for everyone's pantry of course, raw cacao. This is so quick and easy to make ahead and will last a couple of days in the fridge if you're planning ahead.

Ingredients:

½ cup almond milk

2 tbsp. raw cacao

3 tbsp. organic desiccated coconut

4 medjool dates

½ an avocado

pinch of himalayan salt

2 tsp. acai powder

1 tbsp. organic peanut butter

1 tbsp. honey

¼ tsp. vanilla extract concentrate

Chopped berries for garnish

Method:

Place all ingredients into your food processor and blend until your mixture is smooth with little or no lumps. This could take a couple of minutes.  Scrape down the sides once or twice in this time.  Spoon into little bowls and pop into the fridge to set.

It is quite rich in flavour, so small serves are the way to go.  This quantity will make 4 serves.  Garnish with a couple of chopped berries of your choice on top. (Blueberries, raspberries or strawberries, or all three). In time for Valentine’s Day just around the corner!

Enjoy ♥ Shaz

Apple and Cinnamon Damper

This one's not at all raw, but it is Australian.  Sharing at work this week, so I'm also sharing the recipe here.  Traditionally damper is a bread made by drovers or stockmen traveling our country side.  Simple version made in a camp oven over coals in the fire, using flour, milk and butter.  Much like a big scone really.  Flour is not something I eat a lot of nowadays, so I've modified using a gluten-free flour and added a few extra ingredients.    Happy Australia Day everyone!!!

Ingredients:

3 cups gluten-free self-raising flour

*Gluten free plain flour for sprinkling on bench and on baking tray

100g organic butter (cubed)

1 cup almond/soy milk

¼ cup coconut sugar

1 ½ tsp. cinnamon

1 small green apple (grated)

1 egg white (lightly beaten)

Maple syrup, honey or simply a little butter to serve*

Or just because it’s Australia Day, a little golden syrup on top

Method:

Preheat the oven to 200°c.  Sprinkle a little plain flour over your baking tray and set it aside.

In a large bowl, sift together the self-raising flour and cinnamon.  Stir in the coconut sugar. Now rub in the butter using your fingertips until the mixture looks a little like coarse sand. 

Make a well in the centre and add 1 cup almond/soy milk.  Mix through using a knife (or use the narrow edge of a spoon if you’re superstitious like me.  My Grandmother is with me here. ‘Stir with a knife… Stir up strife’). Add more milk if required.  Next, squeeze a little of the juice out of the grated apple before adding the apple to the flour mix,  and gently fold in.  Turn dough out onto a floured bench, gently kneading until smooth. You could sprinkle a little extra flour on top here if your mixture is a little too wet to knead. Not too much kneading though or your damper will be tough.

Shape the dough into a large ball approx. 15cm diameter, and place onto your prepared tray.  Brush with egg white and cut a cross over the top.  Bake for 30 minutes or until golden and cooked through.  (Should have a hollow sound when you tap the top). Allow to cool on the tray for 5 minutes before serving.

Serve with a little syrup and organic butter. 

Australian country baking with a Shaz twist

                                                                           Enjoy ♥ Shaz