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!

 

 

Delicious Savvy Christmas Snowball Truffles Recipe

Quick, easy and indulgent Savvy Christmas Snowball Truffles.
Makes around 24.

These are an absolutely delicious and indulgent treat for the discerning health-food connoisseur. They’re lovely and soft with the nuts providing nibbly bits.  Perfect for Christmas parties and when the kids come home – get them to make them!

Recipe

Ingredients

One (200g) jar of Date & Sesame Savvy
(or try Chocolate for that extra cocoa-kick!)
100g desiccated coconut, plus extra for rolling
75g mixed nuts
40g cocoa powder
1/4tsp almond essence (optional)

Instructions:

1. Put the Savvy in a medium sized bowl.

2. Chop the nuts in a food processor and add to the Savvy with the coconut and almond essence.

3. Sift the cocoa powder into the other ingredients then mix thoroughly with a wooden spoon – the mixture will be quite stiff.

4. Break off truffle-sized pieces of the mixture and roll into balls, then roll them around in the extra coconut.

5. These are great served chilled from the fridge.  Enjoy!