I’m sorry we missed getting something out here on on the blog last week. It was a crazy month with travel and limited internet at times. Never mind, this week’s recipe is a good one…to make up for the time out.
We’ve had a bit of a chocolate theme happening over the past few weeks. In fact Amey has been trying to make a chocolate version of almost everything. Her argument is that if you make your own chocolate, with honey or coconut sugar instead of refined sugar, and with raw cacao, then it has to be good for you. (You may have seen some of our recent Facebook posts with things like chocolate coconut custard.)
A few weeks ago we are given several kilos of hazelnuts, so apart from all the other things I wanted to try the Thermomix recipe for choc-hazelnut spread. Just as I expected, it worked fine….but has a lot of sugar and is way too sweet for our re-educated taste buds.
The sugar was easy to fix – cut it by half – and don’t use a refined white sugar. The kids were then enjoying having some yummy chocolate spread on a muesli bar as an after school snack. But that wasn’t really what we were aiming for.
A usual, trying one recipe leads to lots of experimenting. The goal was to make a chocolate spread that is nut free so it could be taken to school. I also wanted it to be dairy free and contain coconut oil. We’re trying to get plenty of coconut oil into the diet of a child on the autism spectrum. (Yes, it does make a difference to how well she functions.)
I filed this goal away in the back of my mind…for sometime later. Or so I thought. I was flying home from Melbourne last Tuesday afternoon when the idea for the recipe struck me! I just wanted to jump in and try it – a bit hard to do when flying. A few notes on the iPad had to suffice.
I couldn’t wait to get home and into the kitchen a try my ideas. And surprisingly it worked first time!!! Here goes…
- 60g sunflower seeds
- 20g pumpkin seeds
- 100g dark chocolate (we used Lindt 85%)
- 50g raw cacao
- 50g coconut sugar
- 80g Coconut oil
- 120g Coconut milk
- Put coconut sugar in TM bowl and mix on speed 9 for 10- seconds
- Add sunflower & pumpkin seeds and mix on speed 9 for 10 seconds
- Add all other ingredients – mix/cook on 50 degrees – speed 3 for 8 minutes
- You may need to scrape down the sides of the bowl after a few minutes
- Turn speed up to 6 for the last 30 seconds of mixing. This helps the mixture to be nice and smooth
- Place in jars.
- Store in the fridge.
Regular instructions – using a food processor (or blender):
Do each of the above steps in the same order. Each one will generally take significantly longer to achieve the same result.
- This recipe produces about 450mls of a nice, soft, glossy chocolate spread
- You could leave it in the cupboard so that it stays soft to spread. We haven’t had a jar last for very long so
This is another one of those things that can safely go into a school lunchbox (for example, as a dip along with apple slices). It gives the kids something that is seen as (somewhat) `normal’ in the midst of all the things that are very different. And it is filled with nutrient rich, real ingredients!!!
We can label this one paleo, gluten free, dairy free, egg free, nut free – and it’s easy to make!! Have fun with this one.