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.


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


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!



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


  • 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!


Buy what you need for this recipe now.

[products skus=“AOCS1L, GO340 “]


Healthy Savvy Raw Banoffee Cheesecake Recipe


Another great recipe by Designed2Eat.

Honey and Banana is an absolute classic flavour combination! So when Savvy gave us some Carob & Honey Spread, simple banana cheesecake instantaneously came to mind!

Carob has a deep, smooth flavor with a touch of acidity, alongside the wildflower, gently lifts the sweet notes from the creamy banana and the rich, bitter chocolate brownie base.

This recipe is great as you can always have in your freezer, kept in a tube and once left for 5 minutes, all the flavours  to run into each other.
Here’s how you can make your very own Healthy Savvy Raw Banoffee Cheesecake Recipe: 
Serves: 1

Duration: 10 minutes (allow extra time for freezing)



  1. Place a ring mould (can purchase from your local supermarket) on to a plate
  2. Squish a D2E Fudge Brownie at the bottom ensuring that it is level
  3. Next, mash or blend a banana (add a little honey or agave if you may wish with a tsp of coconut oil), and pour on top
  4. Finally finish with a tbsp of Savvy’s Honey Tahini Spread
  5. Place the plate into the freezer and leave to set for a minimum of an hour or two
  6. Remove from the freezer, leave to stand for 5 minutes and then enjoy!

Recipe by

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


To make the Pancake: 

  • 1/2 cup tapioca starch
  • 1 Eggs

For the Filling:


  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

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!



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)


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!