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.

Ingredients

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

Method

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

Ingredients

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

Method

  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
Blog: healthyandpsyched.com
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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

Ingredients

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

Method

  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

 

Creamy Carob & Cacao Smoothie Bowl

Creamy carob and cacao smoothie bowl

Smoothie bowls are all over Instagram at the moment, so we thought we’d share our favourite recipe with you. 

It’s as easy as A-B-C.

Avocado, Banana and of course CAROB!

This smoothie bowl is very satisfying and a much healthier treat than chocolate ice cream. The carob powder has a naturally rich and sweet taste, which means you don’t need to add any extra sugars. And the frozen bananas and avocado are creamy and packed with nutrients like potassium, vitamin C and B vitamins.

It’s perfect for breakfast or serves 2 as a snack.

INGREDIENTS

  • 1/2 (60g) ripe avocado
  • 2 ripe (240g) bananas
  • 1 cup (240ml) rice milk
  • 1 heaped tbsp (13g) Savvy roasted carob powder
  • 1 tsp (4g) cacao/ cocoa powder
  • optional- 1/2 tsp coconut sugar or other sweetner

METHOD

  • Peel the bananas and cut into 2cm chunks. Put the chunks into a zip-lock bag and place in the freezer for at least 5 hours.
  • Add all of the ingredients to your blender and mix until smooth. You might need to stop and scrape down the sides a few times.
  • Transfer the mixture to a bowl and add your favourite toppings. We love coconut yoghurt, mixed berries and chocolate sauce!!

Tips

  • If your blender is having trouble mixing the ingredients wait for 10 minutes until they have thawed out a bit and try again.
  • Freeze the mixture into ice lolly moulds for a yummy treat.

Recipe and photos by Rachel from HealthyandPsyched

Buy your pack of oven roasted powder for this recipe now!

 

Carob & Blueberry Overnight Oats

carob-overnight-oats-recipe

Looking for a quick and delicious breakfast?

Try these delicious carob and blueberry breakfast pots. We mixed oats with our roasted carob powder and dark carob syrup then let the mixture sit overnight for a rich creamy taste. It’s just like dessert for breakfast, except that it’s actually healthy and will help you feel satisfied and energised all morning!!

As you’ll know if you read the carob nutrition facts page, carob is full of vitamins, minerals and fibre. Oats also have a high fibre content and contain beta-glucan, which has been shown to decrease blood cholesterol levels. Then we’ve added blueberries to give you one serving of fruit and an antioxidant boost.

INGREDIENTS

Oatmeal layer

  • 1 cup rolled oats
  • 2 tbsp carob nibbles
  • 1 ½ tbsp roasted carob powder
  • 1 tsp dark carob syrup
  • 2 tbsp desiccated coconut
  • 1 cup rice milk* (or ½ cup rice milk + ½ cup water)
  • Pinch pink Himalayan salt

Blueberry layer

  • 1 cup frozen blueberries
  • 1 tsp coconut sugar
  • ½ tsp cinnamon

METHOD

  1. Mix the frozen blueberries, coconut sugar and cinnamon then spoon into two jars. Screw on the lids and leave them overnight to defrost.
  2. Mix all of the ingredients for the oatmeal layer in a bowl. Cover with cling film and place in the fridge overnight.
  3. In the morning spoon half of the oat mixture into each jar and top with more carob nibbles and coconut flakes.

Recipe and photos by Rachel from HealthyandPsyched

Get what you need for this recipe!

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

Directions

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!

Enjoy!

 

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

INGREDIENTS

  • 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!

Enjoy!

Buy what you need for this recipe now.

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