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.
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.
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
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!!
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.
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.
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!
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.
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!
Did 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.