Chestnut, Carob & Chocolate Cake

A perfect time of year for this seasonal recipe using freshly foraged chestnuts!  Make sure you collect the opened prickly shell ones, which litter our forest floors at this time and it makes a fun day out collecting them.  Mind your fingers on the shell spikes and the smooth shelled chestnuts are toxic so you clearly want to avoid them.  If you can’t get hold of fresh chestnuts, purée is usually available in the stores.


200g Chestnuts
200g Butter
200g Coconut Sugar
200g Chocolate
250ml Almond Milk
50g Roast Carob Powder
50g Raw Carob Nibbles
3 Free Range Organic Eggs
1 Tbsp Savvy Gold Original Spread


Peeling them first before cooking.

  1. Peel the chestnuts and bake for 20 mins on a hot oven, taking care not to burn.
  2. Break up the chocolate and melt very gently with the butter and add the Savvy Spread
  3. Make a purée from the chestnuts with your food processor.
  4. On another pan, heat the milk and mash in the purée.
  5. In a mixing bowl, put the separated egg yolks and stir in the sugar.
  6. Pour everything into the bowl
  7. Whisk the egg-whites until firm then fold in as well.
  8. Pour into one or two shallow baking tins and cook for 25 mins on 175° fan oven (Gas mark 4).
  9. Turn out upside-down to cool.

Amazing with créme-fraîche or thick cream!  Enjoy!



Carob Curry – yes savoury too!

carob curry
Carob Curry! Delicious!

Cauliflower, Chickpea & Sweet Potato Curry with Roasted Carob

Preparation time: 10 minutes
Cook time: 25 minutes

Serves 3-4

  • Low fat
  • Vegan


400g can chopped tomatoes
300g cauliflower (chopped)
250g sweet potato
160g sweet corn
380g can chickpeas
2 tbsp Savvy roasted carob powder
1 tbsp buillon vegetable stock powder
½ tbsp paprika powder
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp garam masala powder


  1. Place all of the ingredients (apart from the sweet corn) in a large pan. Heat on high until it starts to boil. Cover with a lid and reduce the heat to a simmer.
  2. Cook for 20 minutes then add in the sweet corn.
  3. Cook uncovered for 5 minutes or until the sauce has thickened to your desired consistency.
  4. Serve with rice and fresh coriander.

Rachel Evans

Health Blogger of the Year 2016 – Health Bloggers Community


The Billabong! Our Blueberry & Carob Superfood Smoothie!

Carob SmoothieThis is a fantastically yummy, sweet but not too sweet smoothie to give you some power and satisfaction throughout a busy day.  Check out the public’s reactions to it in the video below!

Preparation time: only 5 minutes!
Serves 1 for breakfast, 2 as a snack

  • 2 portions of fruit
  • Carob and tahini are both high in calcium
  • Balance of carbohydrates and fats to keep you feeling satisfied


1 cup frozen blueberries
1 cup rice milk (or another plant-based milk)
2 ripe bananas (with spots)
2 tbsp tahini
1 heaped tbsp Savvy raw or roasted carob powder


  1. Add the frozen blueberries and banana to your blender, followed by the tahini, carob powder and finally rice milk.
  2. Blend until smooth. You might have to stop and scrape down the sides as you’re blending.

You will need a powerful blender.

Now watch people’s reactions to the Billabong Smoothie!

Recipe by HealthyandPsyched


Carob, Chocolate & Cashew Bliss Bombs Recipe

After Rachel’s amazing Bliss Balls recipe we were inspired to name this similarly, but these bliss bombs (or bliss blobs if you like) are quite different, in fact they are quite naughty compared to much of the food we feature!  They’re just a little bit sticky, the way we know you like it 😉 –  I wanted to use up some dairy-free dark chocolate that typically doesn’t have much taste on its own, so here goes.

Ingredients (all organic if you can!):


About 300g dark chocolate
80g cashew nuts
1 tbsp carob syrup
1 tsp roast carob powder
Desiccated coconut


Starting with your broken up chocolate pieces and cashew nuts,  put everything into your bain marie (double boiler) and as in the video above,  just stir and break up the lumps.  When it’s all melted, spoon onto greaseproof paper according to what size you want them  A tablespoon is good as these are extremely moorish, although a teaspoon would be fine too. Place in the fridge for an hour.

When they’ve cooled down you should be able to get a sharp knife underneath them to arrange on a plate.

Sprinkle with the coconut and place a piece of carob nibble in the top, giving the whole experience a fantastic extra bit of crunch.

Dust with more carob powder and add some red fruit, they would go well with strawberries as well as raspberries or even fresh cherries.  I’ve also added some blueberries.

You can serve with cream if you wish and honey into the main mix can improve the sweetness if you’re partial.

You could also add dates or crystallised ginger to the mix… experiment and let us know in the comments below!



Quinoa Carob Bliss Balls Recipe

Here’s the first of some stunning recipes brought to you by Rachel at HealthyandPsyched

If you’re looking for a delicious healthy vegan post-workout snack then I’ve got just the thing- Quinoa Carob Bliss Balls.
These cakey quinoa and carob bliss balls are the perfect healthy snack to combat that 3pm energy slump. They also make a perfect pre- or post- workout snack. They’re are refined sugar free and low GI because they’re sweetened with Chocolate Savvy. Adding quinoa makes these bliss balls a source of complete protein, which can help you to feel fuller for longer and repair your muscles after exercise.

It’s also worth pointing out that many other recipes use nuts for protein and substance, but this one it totally nut-free (although it does contain sesame)! It’s also gluten-free and suitable for vegans.  Plus I’ve made it without dates and added raisins for a bit more texture and coconut flour to help it bind.

Serves: at least 6 balls (it depends how big you make them)
0.2 of your 5-a-day


  • 1 1/2 cup cooked quinoa
  • 1/2 cup Savvy organic carob sesame spread: chocolate*
  • 1/4 cup raisins
  • 3 tbsp coconut flour
  • 2 tbsp cacao powder
  1. Pulse together 1 cup quinoa, the Savvy spread and raisins in a blender or food processor. It doesn’t need to be super smooth, but it should be mixed together.
  2. Transfer the mixture to a bowl and stir in the rest of the quinoa and the coconut flour.
  3. Spread the cacao powder on a plate.
  4. Take 1 – 1.5tbsp of mixture and roll into a ball using your hands
  5. Gently coat the carob bliss ball in cacao by rolling it round the plate.
  6. Store in an air tight container.

Recipe and photos by HealthyandPsyched

 – thanks Rachel!

Carob Cocktail

carob-cocktailThis carob cocktail recipe is based on the exotic ‘cocktail de algarrobina’, a Peruvian national party-drink, being served at Christmas, New Years and Independence Day.

No need to wait for a special occasion!  Discover the amazing flavour of carob in your future favourite, after work drink.

Don’t keep this delicious recipe to yourself: sharing is caring! This recipe serves 10.

Beat 3 to 4 eggs (white and yolk) in a blender.

Then keep blending and add the other ingredients in this order:

  • 1 cup evaporated milk
  • ¼ cup sweetened condensed milk (can be substituted with sugar or simple syrup)
  • ¼ cup carob syrup or one to two tbsp of Savvy Gold
  • 10 ice cubes

Serve cold in small glasses spreading cinnamon powder on top.

Don’t take our word for it: play around with the recipe to discover your favourite combo! Try grated cloves or anise as a topping.. add other things… experiment!

Add more carob syrup if you have a sweet tooth, or add more of one of the 2 milks, if you like it soft and creamy!


Buy what you need for this recipe now.

[products skus=“AOCS1L, GO340 “]


Sticky Savvy Date on Apple with Salted Cashew Nut Recipe

Another wonderful recipe from Designed2Eat

Crossed between a baked apple, peanut butter apple sandwich & a toffee apple: this is one recipe you would have never had before.  Simple and quick to prepare, this is one of my new favourite vegan treat recipes after a hard training session.

Dates are a versatile ingredient. They bring sweet, stickiness, texture and taste to many different recipes. Savvy Spreads have utilised this beautiful fruit in their sweet tahini spread as the main flavour feature and boy, is it delicious! You can see why it has won the Taste Award for sure! You could add this spread to many middle eastern dishes, crock pots etc to bring a sweet, nutty flavour, however I could eat this spread straight out the jar with a spoon. So, I thought, why hide the spread and make it the key feature.

There is a popular dish in the fitness industry of peanut butter sandwich. Basically, peanut butter sandwich between apples. A wonderful recipe but not sweet enough for my taste buds. Here you can be reminded of a salted toffee apple but with all the health benefits of the carob, dates and sesame seeds and in under 10 minutes too.
Here’s how you can make your very own Sticky Apple with Salted Cashew Nut Recipe:
Duration: 5 mins
Serves: 2

  • 2 Apples
  • 4 Tbsp Date Savvy Spread
  • Roasted and Salted Cashew Nuts (can be plain but just not as tasty)
  • 1 Tbsp. Agave Syrup


  1. Slice the apples into 4 equal parts = 8 slices in total
  2. Layer each apple with Savvy’s Date Spread in between each layer (it may help to place each layer on a skewer as you rebuild your apple again)
  3. Once assembled, sprinkle the salted cashew nuts and drizzle with agave
  4. Finally, enjoy!

More free-from recipes and a fantastic source of free-from food info at Designed2Eat – complete with  an online food shop!

Healthy Savvy Raw Banoffee Cheesecake Recipe


Another great recipe by Designed2Eat.

Honey and Banana is an absolute classic flavour combination! So when Savvy gave us some Carob & Honey Spread, simple banana cheesecake instantaneously came to mind!

Carob has a deep, smooth flavor with a touch of acidity, alongside the wildflower, gently lifts the sweet notes from the creamy banana and the rich, bitter chocolate brownie base.

This recipe is great as you can always have in your freezer, kept in a tube and once left for 5 minutes, all the flavours  to run into each other.
Here’s how you can make your very own Healthy Savvy Raw Banoffee Cheesecake Recipe: 
Serves: 1

Duration: 10 minutes (allow extra time for freezing)



  1. Place a ring mould (can purchase from your local supermarket) on to a plate
  2. Squish a D2E Fudge Brownie at the bottom ensuring that it is level
  3. Next, mash or blend a banana (add a little honey or agave if you may wish with a tsp of coconut oil), and pour on top
  4. Finally finish with a tbsp of Savvy’s Honey Tahini Spread
  5. Place the plate into the freezer and leave to set for a minimum of an hour or two
  6. Remove from the freezer, leave to stand for 5 minutes and then enjoy!

Recipe by

Savvy Chocolate Spread Stuffed Crepe Recipe

Savvy Chocolate Spread Stuffed Crepe Recipe
Savvy Chocolate Spread Stuffed Crepe

This ingenious crepe-like pancakes are made with manioc (tapioca) flour.  They are a popular street food in Brazil, where they are cooked to order with a variety of sweet and savory fillings. We have a big sweet tooth here at Designed2Eat and was delighted to be given a jar of Savvy Spreads‘ chocolate pot!

Tapiocas are really fun to make and quite unique as it’ gluten free and when combined with Savvy’s dairy free luxurious spread: we were sent to heaven with this recipe!

To make these crepes, manioc (tapioca) starch is moistened with egg and water, then sifted through fine sieve to produce a snow-like powder, however, it can be made without the egg (it’s just much easier to make with it). When this powder is sprinkled onto a hot nonstick skillet, it quickly melts together to form crepe.  They even flip easily, if you are brave enough to toss one into the air with the skillet.

This is the most perfect weekend sweet breakfast. Dairy Free, Sugar Free, Gluten Free yet all the crisp and creamy texture from a Chocolate Stuffed Pancake.

Here’s how you can make your very own Savvy Chocolate Spread Stuffed Crepe Recipe:

Duration: 10 mins

Serves: 1-2


To make the Pancake: 

  • 1/2 cup tapioca starch
  • 1 Eggs

For the Filling:


  1. Place the tapioca starch in a bowl.
  2. Add the water gradually, two tablespoons at a time, stirring with your fingers as you go.
  3. The mixture will form clumps that you can break into smaller clumps with your fingers.
  4. Keep stirring and adding egg gradually until the entire mixture is in the form of medium to small clumps.
  5. Pass the moistened starch through a very fine sieve into a clean bowl.
  6.  Use a wooden spoon to stir the starch in the sieve to help it pass through.
  7. Heat a nonstick skillet over medium heat.
  8. Working quickly, sprinkle the sifted starch evenly over the whole skillet in a thin layer.
  9. Let the crepe could for about 30 seconds, or until the crepe slides easily in the pan.
  10. Flip the pancake over (with a spatula or by tossing it in the air and catching it with the skillet if you are brave).
  11. Cook for 30-40 seconds or so and remove to a plate.
  12. For the Filling, spread the Savvy’s Chocolate spread on one half and place the frozen strawberries on top.
  13. Serve with Fresh Strawberries and enjoy!

Recipe by Charleh at

Get the Power of the Sun with a Savvy Pancake!

sun power
The Power of the Sun

Did you know our ancient peoples made and ate hot pancakes which symbolised the sun, hot and round, at the start of Spring! The Slavs believed they would absorb the power of the sun in a ritual pancake meal – slavering over it no doubt…  (sorry!). The first pancake was put on a window for the spirits of the ancestors and the last ones were burnt on a bonfire as a sacrifice to the pagan idols.

Like many festivals, the Christian religion took it over and Shrove Tuesday, originally a pagan holiday, is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “confess”.

Many Christians make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.  At least worth a thought while you munch your pancakes and absorb the power!

Pancake races are said to have originated in 1445 when a housewife from Olney, Buckinghamshire, was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake, tossing it to prevent it from burning. The pancake race remains a relatively common festive tradition in the UK, especially England, even today. Participants with frying pans race through the streets tossing pancakes into the air and catching them in the pan while pancake-racerunning.  Please be careful, oh and don’t get indigestion either!

How things change! Now, get out the Savvy and layer it on thick!