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!

 

 

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, 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!

 

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!