Soul Sundays VI: Retreat recipes
Very easy recipe for Raw Chocolates
For all those asking about the recipes These little gems are super simple and quick to make. They taste delicious! And you could vary the recipe to experiment with different flavours if you would like to. Makes approx 20.
Ingredients
200g cocoa butter for baking (you can buy this from The Natural Store in Falmouth or Helston)
50g cacao powder (also available at The Natural Store)
5 x tbsp maple syrup (more if you like sweeter)
1 tsp vanilla extract
Sea salt flakes (I used Cornish sea salt)
Cacao nibs (also available at The Natural Store)
Mini cupcake cases (available at Tesco & Sainsburys)
Optional extras
A drop or 2 of food grade essential oil, like peppermint, rose or orange to add flavour
Nuts (chop fine)
Raisins, dates, goji berries
Shredded coconut
Method
Melt the cocoa butter very gently in a non-stick pan. I took mine on and off the heat and let it melt slowly, like chocolate.
Add in the cacao powder, maple syrup, vanilla extract, mix well
Spoon or pour into the cupcake cases, let set a little for about half an hour
Then sprinkle on the cacao nibs (optional) and sea salt flakes
Leave to set, the transfer to the fridge to chill overnight
They can then keep unrefrigerated
Sesame biscuits
Another simple recipe, you can’t go wrong with these! They’re vegan and gluten free too! Originally shared by friend Rosie Atherton on her retreat day! Makes approx 15 - 20.
Ingredients
100g tahini
95g maple syrup or honey
1/2 tsp vanilla bean paste
1/4 tsp bicarb
1/4 tsp salt
100g ground almonds
3 tbsp white sesame seeds
2 tbsp black sesame seeds (available from Tesco)
Method
Mix all the ingredients together
Roll into balls (I made about 15), then flatten into little cookie shapes and dip in sesame seeds
Cook for 10 - 15 mins (until golden) at 180.C
Cool on a wire rack