Raw Chocolate Treats ebook is here!!!

Raw Chocolate Treats by Anabrese

Make Your Own Raw Chocolate at Home!!

The recipes are simple enough to give every chocolate lover a unique creative experience.

Making your own raw chocolate at home is rewarding, good fun and even cheaper than buying commercially available chocolate bars. You can become your very own raw chocolatier in your own home making raw chocolates for yourself, your family and as gifts for friends. The book also includes delicious chocolate-tasting desserts.

Have a chocolicious day!

Raw Chocolate Box!

165gms of pure chocolate bliss!

4 varieties of chocolates:-

mint chocolate crunch (with hemp)
orange hazelnut squares
tropical delight (sesame/coconut coated in dark chocolate)
chocolate truffles (hazelnut/sesame, cacao, spices)

Quantity

1 box £10.00 2 boxes £18.00 3 boxes £28.00

"Just to say the chocolates arrived on Tuesday and are absolutely delicious - really the best raw chocolate I've tried (and I've tried quite a few!). Also beautifully presented"-Julia


Raw Chocolate is the best.
If you would like more boxes, please email me: info'at'rawlifestyle.co.uk

Simply Raw Chocolate Recipe ebook!

Simply Raw Chocolate ebook is now available. See side bar for details.

Well, it's that time of year again where all the advertising of food, food, glorious food hits you in the face everywhere. It can be very tempting for new raw foodies to eat some of the familiar comfort food they grew up with. But, you don't have to succumb to all that stodgy, depleting heavy food that's on offer at your aunties. I have made it easy for you by producing a book chock full of the most tantalising, delicious, feel-good food you can imagine on a raw diet. If you prepare a little in advance of your social gatherings over Christmas, you will enjoy the lifeforce of raw food at its best and most delicious. On that note, have a wonderful merry time and enjoy all the other wonderful things about this time of year, as well as the food!

Autumn Food

Hi, we're on the tip of the Autumn here in Scotland and I notice how food choices are moving out of the summer salad and fruit fare to thoughts of warming and filling treats and pies. A super choice right now is soup with it's warm, comforting and smooth effect on mind, body and spirit. A little flat bread could be a good accompaniment or mixed vegetables warmed up and a cream dressing added. Whatever you decide to have, enjoy the new season and I'll speak to you soon.

Petit Pain (Raw Bread)

We're moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.




1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread

Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.

Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long 'snake'. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
Dry in the dehydrator @145 for 1-2 hours.

Delicious warm out of the dryer with coconut oil!

Chocolate Brownies

1 cup buckwheat/flax flour (1/2 cup each of buckwheaties and flax seeds ground)
1/2 cup cacao
2 tablespoons mesquite meal
4 soaked figs
4 soaked apricots
1 apple
1 tsp cinnamon
1/2 tsp spirulina
1 tsp mixed spice
2 tsp coconut oil or olive oil
pinch sea salt

Put all the dry ingredients into the food processor, then add the soaked fruit and process until you have a dough. Place fudge-like dough on a teflex sheet and place another one on top. Use a rolling pin to roll out to about 1cm thick. Cut off the edges to make a neat square. Mark into squares. You can leave as it is or place in the dehydrator to dry out the oil slightly @ 145 for 45 minutes, turn over halfway to do the underside. Or, just place in the fridge until you're ready to put the icing on if you're using it. You could just make a chocolate sauce and pour it over the brownies before serving!

ICING
1/2 cup coconut oil
2 tablespoons mesquite
1 tsp cacao
vanilla
orange oil (opt)

Melt the coconut oil and stir in the mesquite until it is like a thick soup. Pour over fudge and set in the freezer or fridge. Cut brownies into squares and store in the fridge up to a week or the freezer.