Gillian's Cacao Bean Recipes

Ingredients:

1 large banana or 2 small bananas

1 heaping tablespoon of cacao powder or 25 grams

200mls of rice milk

Method:

Blend until smooth.

For an alternative to hot chocolate, warm rice milk and blend with cacao powder and banana.

If you want to add more rice milk or cacao for personal taste, feel free.

Makes 12 pieces. Will keep in the fridge for up to 5 days

Ingredients:

300g pitted dates

200g soaked raisins

2 tablespoons cacao powder

2 tablespoons cacao nibs

500g brazil nuts, pre-soaked overnight in cold water

100g ground flax seeds

100g sunflower seeds

125g chopped walnuts

125g whole walnuts

Sprinkle of sesame seeds

Method:

Place the dates, raisins, cacao powder, brazil nuts and 500ml water in a food processor and blend till you have a smooth paste Mix through the seeds, walnuts and cacao nibs.

Spread the mixture evenly on to a 10 x 20 cm baking tray lined with cling film. Sprinkle the sesame seeds then freeze for 1 hour Cut into 12 pieces and serve.

For a more chocolaty experience, increase the cacao powder from 2 tablespoons to 4 and increase the cacao nibs from 2 tablespoons to 4

Makes 1 mug, increase accordingly for 2 or more mugs

Ingredients:

1 mug full of soya or rice milk

1 teaspoon of cacao powder

1 mint teabag (optional)

1 teaspoon of agave syrup

Method:

Place 1 mug full of soya or rice milk into a sauce pan along with the mint teabag (optional) and heat through, allowing the teabag to infuse in the milk.

Remove teabag and whisk in the cacao powder and the agave syrup.

Pour into a mug, enjoy.

for 2 or more mugs, increase the cacao powder and agave syrup accordingly and allow 1 mint teabag (optional) per person.

Serves 1-2

Ingredients:

1 large mango, peeled, stoned and roughly chopped

2 bananas, peeled and roughly chopped

2 teaspoons of cacao powder

Handful of blue berries or raspberries

Tablespoon of cacao nibs

Method:

Blend the mango, banana and cacao powder until sooth and creamy.

Fold in the cacao chips along with your choice of blueberries or raspberries, spoon into a tall glass and serve.

Just whisk 1tbsp cacao powder into 250ml of warmed rice or oat milk with some agave syrup for a delicious drink.

Ingredients:

1 cup of oat flakes

1 tbsp of chopped hazelnuts

1 tbsp of sunflower seeds

1 tbsp of cacao nibs

Method:

Mix with rice milk or oat milk and leave to soak overnight or eat as it is.

These make delicious treats and snacks. They can be stored covered in the fridge for 3-5 days.

Ingredients:

1 cup of dried apricots, soaked for a couple of hours

1 cup of almonds, soaked for a few hours

½ cup of cacao nibs

2tbsp of cacao powder

Method:

Rinse the almonds and whiz up in a food processor until roughly chopped.

Add the apricots and some of their soak water and blend again until you get a thick paste.

Add the cacao nibs and blend briefly.

Shape into balls.