Conscious Food Choices

For the love of delicious healthy food…

Silky Chocolate Ganache

This recipe is taken from Sarma Melngailis’ Chocolate Tart recipe which can be found in her cookbook Raw Food Real World. Not only is the original tart recipe fantastic, but it has been the inspirational spinnoff for many many deliciously decadent chocolate treats and this ganache is the foundation.

  • 2 c maple syrup (or mix of maple and agave syrup)
  • 2 c high quality organic cocoa powder (not alkalized)
  • 1 c virgin coconut oil
  • 1 T vanilla extract
  • pinch salt

Combine all ingredients in a high speed blender and blend 1 -2 minutes until velvety smooth. Store in glass containers as a spread or topping,  or pour immediately into prepared crust if using as a tart or bar filling.

February 3, 2010 Posted by | Breakfast, Desserts, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , | Leave a comment

Evil Chocolate Breakfast Spread

Evil because its crammed with all sorts of wickedly good for you superfoods…cunningly disguised in something like a fudgey dark chocolate Nutella. I love this spread on a thick slice of San Francisco sourdough. I have heard through the grapevine that this spread is also the key component in a heavenly hot chocolate …? Recipe please!

  • 1/2 recipe Silky Chocolate Ganache
  • 6 – 8 capsules blue green algae*, or more
  • 1/4 c finely powdered raw cacao
  • 2 T dried goji berries, finely ground in high speed blender
  • 1/4 t almond extract
  • 1/4 to 1/2 t salt, to taste
  • 1/2 cup smooth raw almond butter

In a high speed blender, combine all ingredients except almond butter and blend a minute or so on high, or until everything is a smooth as can be. Lower speed and add almond butter – blend just to combine.

Finish mixing by hand (do not over-blend or the mixture will split). Adjust for sweetness, taste and chocolate intensity, and store in glass containers. Can be kept at room temp for 1 -2 weeks.

Play with this recipe:

  • Use roasted and/or chunky almond butter (my favorite)
  • Try hazelnut butter!
  • Add blue mangosteen powder for even more antioxidant boost

* I use Crystal Manna, because it has a very subtle flavor which is easily masked by chocolate. But you can use any type of bg algae or greens powder – just start with less and see how far you can push it.

February 3, 2010 Posted by | Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , | Leave a comment