Whether you’re having a picnic lunch or dinner alfresco this salad with herb-crusted tofu is perfect for the summer months. It’s delicious, light and easy to make. Using cacao butter to fry and as a dressing in this salad makes it especially tasty and lifts up its sweet and aromatic flavours. Swapping out the traditional oils for cacao butter is a healthier option for summer salads like these. It’s 30% lower in saturated fats compared to coconut oil and is full of heart healthy fats too (polyunsaturated and monounsaturated)!
Keep cool with your favourite CHOC Chick flavours on hot summer days with Choc Chicksicles – vegan, dairy-free, delicious and so easy to make!
Bursting with beautiful colours, and fresh flavours, this Vegetable Frittata is the perfect way to welcome Spring. It’s packed with asparagus, broccoli and cherry tomatoes, as well as peas and spring onion. Cooked in cacao butter, this frittata does not require huge amounts of oil and boasts all the benefits of the cacao bean.
These are cake pops with a difference; not only are they no-bake they’re also made with natural ingredients and without refined sugar. They are lots of fun to make, and are great for getting the kids involved. The best thing about these cake pops are that they are light, fluffy and delicious as well as being healthy and nutritious too. With a dark chocolate centre and white chocolate coating, these pops are perfect for any chocolate lover!
With Easter just around the corner these are the best little treats to make. Chocolate nests are a favourite this time of year, and fun to make whatever your age. These chocolate Easter nests are a healthy twist on the traditional kind, switching milk chocolate and syrup for raw chocolate and sugar-free salted caramel. While the ingredients are a little healthier, they taste just as good if not better and are dairy-free, refined sugar-free and vegan.
This recipe uses fresh mint and the 40g amount is just a guideline as mint varies wildly in strength of flavour. We recommend adding a little at a time until you get the right amount for your tastes. Fresh mint produces a more “green” tasting mint than the synthetic mint flavourings many of us are used to. If you really dislike the “green” flavour of fresh mint, you could use a peppermint extract – again, adding a little at a time to achieve the right balance of flavour for you.
Edible gifts on Mothers Day can be amazing, and nothing says love like homemade, so why not gift your Mum a box of these chocolate liqueur truffles this Mothers day or even better, make them together. Homemade chocolates truffles might sound like a tricky task, but they’re honestly super simple to make. They might be a little on the messy side although that’s part of the fun. Unlike regular truffles, these melt-in-your-mouth chocolates are vegan and gluten free.
I love Easter, especially as it’s another excuse to eat more chocolate! But there is so much sugar, dairy and additives in store bought Easter Eggs, so I’ve come up with a simple and fun way to make homemade and healthier raw chocolate cream eggs. All you need is a handy mould*, organic raw cacao and a few extra ingredients to make delicious vegan Easter eggs.
These raw chocolate covered coconut bars are delicious taste of paradise. They are a divine treat and don’t need to be kept in the freezer, so can be taken with you and shared with the ones you love.