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 Coconut Sugar
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.
- Peel the chestnuts and bake for 20 mins on a hot oven, taking care not to burn.
- Break up the chocolate and melt very gently with the butter and add the Savvy Spread
- Make a purée from the chestnuts with your food processor.
- On another pan, heat the milk and mash in the purée.
- In a mixing bowl, put the separated egg yolks and stir in the sugar.
- Pour everything into the bowl
- Whisk the egg-whites until firm then fold in as well.
- Pour into one or two shallow baking tins and cook for 25 mins on 175° fan oven (Gas mark 4).
- Turn out upside-down to cool.
Amazing with créme-fraîche or thick cream! Enjoy!
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.
Recipe and photos by Rachel from HealthyandPsyched
Buy your pack of oven roasted powder for this recipe now!
Looking for a quick and delicious breakfast?
Try these delicious carob and blueberry breakfast pots. We mixed oats with our roasted carob powder and dark carob syrup then let the mixture sit overnight for a rich creamy taste. It’s just like dessert for breakfast, except that it’s actually healthy and will help you feel satisfied and energised all morning!!
As you’ll know if you read the carob nutrition facts page, carob is full of vitamins, minerals and fibre. Oats also have a high fibre content and contain beta-glucan, which has been shown to decrease blood cholesterol levels. Then we’ve added blueberries to give you one serving of fruit and an antioxidant boost.
- 1 cup rolled oats
- 2 tbsp carob nibbles
- 1 ½ tbsp roasted carob powder
- 1 tsp dark carob syrup
- 2 tbsp desiccated coconut
- 1 cup rice milk* (or ½ cup rice milk + ½ cup water)
- Pinch pink Himalayan salt
- 1 cup frozen blueberries
- 1 tsp coconut sugar
- ½ tsp cinnamon
- Mix the frozen blueberries, coconut sugar and cinnamon then spoon into two jars. Screw on the lids and leave them overnight to defrost.
- Mix all of the ingredients for the oatmeal layer in a bowl. Cover with cling film and place in the fridge overnight.
- In the morning spoon half of the oat mixture into each jar and top with more carob nibbles and coconut flakes.
Recipe and photos by Rachel from HealthyandPsyched
Get what you need for this 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
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!