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!

 

 

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, 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!

 

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

Ingredients:

To make the Pancake: 

  • 1/2 cup tapioca starch
  • 1 Eggs

For the Filling:

Method:

  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 www.designed2eat.com

Get Savvy on Chocolate – it can be healthy too!

A Mayan Chief forbids a person to touch a jar of chocolate.
A Mayan Chief forbids a person to touch a jar of chocolate.

While chocolate has been enjoyed by humans as far back as 1900 BC, it was only during the 16th Century that Europeans discovered its delicious (and nutritious!) properties. Although the bitterness of the cacao bean didn’t initially convince the Spanish, who were introduced to it by conquistadors returning from South America, once they figured out that adding sugar and honey vastly improved its flavour, they were hooked. Within the next hundred years the craze spread throughout Europe, and we are still hooked today.

Cacao becomes cocoa when it’s been roasted.

Chocolate is made by roasting cacao beans and adding sweeteners and fats; the less the beans are processed, the more of their natural benefits are preserved. These benefits of cacao and dark chocolate include supplying the body with potassium, calcium, vitamin C, copper, iron and magnesium. They also contain levels of antioxidants that rival those of blueberries and acai berries, and surpass those of green tea.

compound chocolate
Compound chocolate

The darker and less processed the chocolate, the more of these amazing health benefits can be enjoyed. Vegan chocolate is not only much better for the planet (as it sidesteps the environmentally damaging dairy industry), it is healthier for your body too. Savvy’s Chocolate Super Spread contains organic, fairly traded cocoa powder, no artificial sugars, as we sweeten it ourselves with natural carob syrup, which is high in protein and low in calories, creating a delicious, rich chocolatey taste without the added sugar or dairy of processed chocolate! We also add a secret blend of spices which helps to bring out the natural flavour. This means that we can guarantee that our Chocolate Super Spread is an all-natural, earth-friendly and delicious chocolate spread substitute for those with a lactose intolerance, following a vegan diet, or just looking for a healthier, more natural and (we think!) tastier alternative!

Organic Chocolate Carob SpreadDid you know this Easter people in the UK will spend around £400 million on chocolate?!

More facts from the weird and wonderful world of chocolate…

The Nazis plotted to assassinate Winston Churchill with an exploding bar of chocolate.

The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.

It’s believed that people who are allergic to chocolate are actually allergic to cockroaches, as around eight insect parts are typically found in a bar of chocolate, according to the U.S. Food and Drug Administration.

The film Willy Wonka and the Chocolate Factory was financed by Quaker Oats to promote its new Wonka Bar. This is also why the film is called “Willy Wonka and the Chocolate Factory” instead of “Charlie and the Chocolate Factory” like the book it’s based on.

A 2013 study found that the scent of chocolate in a bookstore made customers 40% more likely to buy cookbooks or romance novels, and 22% more likely to buy books of any genre.