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Sun Chlorella – White Raw Chocolate Recipe

This raw chocolate version is still dairy free, gluten free and guilt free and although may taste a little different to commercially produced white chocolate, still tastes pretty divine and is a great alternative.

Ingredients:
•5 Sun Chlorella tablets or 1 Sun Chlorella granules
•50g Organic Raw Cacao Butter
•50g Ground cashew nuts (easily blitzed in a food processor)
•2tsp Lucuma Powder
•2 tsp poppy seeds
•1tsp Vanila Bean Extract
•2-3tbsp Agave Syrup
•Mini baking cups/petit four cases or silicone ice cube tray/mouldMethod:
First melt the cacao butter. I grate the cacao butter first so it melts quicker. Place in a bowl and then put this bowl into a larger bowl of hot water which heats the butters gently and you won’t end up cooking them! You can also get double boilers (bain marie or porringers) which does the same job but on the stove.

When the butter has completely liquefied (you might need to add more hot water), add all dry ingredients. I shake the powder through a sieve to stop lumps. Next add the agave syrup or honey; slowly pour it in while stirring. Now pour the liquid chocolate into the moulds, sprinkle Sun Chlorella Granules or use tablets instead and put in the fridge to set.

Enjoy!!!

Please visit www.totalhealthnowshop.co.uk for our full range of superfood ingridients.

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Banana Ice Creams Recipes

Banana Ice Creams

That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats.

You can make it many different ways, experimenting with adding coconut milk, nut butters, avocado, chocolate powder, etc…

 

Peanut Butter & Honey Banana Ice Cream

makes 2 servings

1 1/2 peeled medium bananas, sliced into coins and frozen until solid

3 tablespoons peanut butter

2 teaspoons honey

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in peanut butter and honey, and transfer to a freezer container and freeze until solid.

Dark Chocolate Banana Ice Cream

makes 2 servings

1 1/2 peeled medium bananas, sliced into coins and frozen until solid

3 tablespoons unsweetened cocoa powder

2 tablespoons coconut oil

1/2 teaspoon vanilla extract

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, coconut oil, and vanilla. Transfer to a freezer container and freeze until solid.

Cinnamon Dulce Banana Ice Cream

makes 2 servings

1 1/2 peeled medium bananas, sliced into coins and frozen until solid

3 tablespoons coconut (rice) milk

1/2 teaspoon freshly-ground cinnamon

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in coconut milk and cinnamon. Transfer to a freezer container and freeze until solid.

Strawberries & Cream Banana Ice Cream

makes 2 servings

1 1/2 peeled medium bananas, sliced into coins and frozen until solid

1/3 cup roughly chopped frozen strawberries

2 tablespoons coconut oil

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in strawberries and coconut oil until smooth, and transfer to a freezer container and freeze until solid.

 

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