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Bliss balls – probably the most photographed raw treat on the planet but still an awesome way to create a healthy treat with a variety of ingredients and in these ones we’ve added some fab Bestow Superfoods for an extra Easter boost!

 


RECIPE

1.5 cups of dates, soaked for 30 minutes in hot water then drained
2 tablespoons of cacao powder
2 tablespoons of almond meal
2 tablespoons of coconut oil, softened
1 teaspoon of pure vanilla essence
1-2 teaspoons of Bestow Berry Beautiful Powder (optional)
1 teaspoon of Bestow Beauty Powder (optional)
1 tablespoon of Bestow Beauty Plus Oil (optional)
1/2 teaspoon of cinnamon
Pinch or two of himalayan salt

Blitz all of the above ingredients together in a food processor or bullet. Scrape out into a bowl and add the following:

2 tablespoons of organic dried cranberries
1 tablespoon of cacao nibs

Stir all together, place in the fridge for 30 minutes to firm up to make it easier to roll them. Then we have rolled a tablespoon of the mixture and coated with one tablespoon of pistachios – blitzed to fine crumb, 1 tablespoon of dried raspberry powder (available from organic or health food shops) and 1 tablespoon of unsweetened dessicated coconut.

Store in the fridge or freezer. Happy Easter!!

 

Sheryl and I got together yesterday to make easter treats for the team at Bestow, we decided on a raw chocolate fudge outer with a chewy, soft caramel centre which we then rolled in a pistachio crumb. Possibly a little bit fiddly to make but we had fun and the end result is yummy!

In hindsight we should have done some progress shots but completely forgot as we were so involved in figuring out the recipe as we went.

I had found the gorgeous egg containers at a gorgeous Rotorua store – The Living Room Collective – a new favourite!

The recipe is a combination of two that are Bestow Treats I.

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BESTOW EASTER EGGS RECIPE

Caramel Filling
1/4 cup of almond butter
1/4 cup of tahini
1/4 cup of coconut oil, melted
1/4 cup of 100% organic maple syrup
1/4 teaspoon of Himalayan or sea salt

Prepare the caramel filling by mixing together all the filling ingredients listed in a bowl. Place in the freezer for 10 minutes, stirring occasionally until it thickens uniformly.

Chocolate Outer
1/2 cup of shredded coconut
1/2 cup of cacao powder
1/2 cup of coconut oil, melted
1/2 cup of almond butter
6 pitted Medjool dates
1/2 teaspoon of vanilla extract
1/4 teaspoon of Himalayan or sea salt

Blend all of the ingredients in the food processor until it forms a dough.

Pistachio Coating
60 grams of Pistachio kernels

Blend pistachios in the food processor until they are chopped to a crumb consistency.

Assembly

Remove the caramel filling from the freezer and roll into small balls (about the size of an almond). Place on a tray lined with baking paper and put back into the freezer to harden.

Using your hands, press large teaspoonfuls of the chocolate outer mixture into small patties about 4cm in diameter. Remove the caramel balls from the freezer and working quickly, wrap the chocolate coating around the ball and shape it into a small egg. Roll in the pistachio crumbs and place on a tray to go back in the freezer. You will need to do a few eggs at a time, placing the caramel balls back into the freezer if they start to soften.

Leave the completed eggs in the freezer for at least half an hour to properly set. Makes approximately 15.

Gluten free / Dairy free / Refined sugar free

  • March 23, 2016

This recipe is a firm favourite from our latest food journal BESTOW TREATS II. And given that it’s also gluten free, dairy free and refined sugar free chocolate it’s also completely guilt free!

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You can mix it up by adding any combination of your favourite dried fruits and nuts and store in the freezer to have an hand whenever required.

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FESTIVE ROCKY ROAD RECIPE

1 cup of cacao butter, melted (or coconut oil)
½ cup of cacao powder
½ cup rice malt syrup or 100% organic maple syrup
1 cup of almond meal
1/2  teaspoon of vanilla extract
½ teaspoon of cinnamon
1 cup of organic popcorn
½ cup of dried goji berries
½ cup of dried apricots, chopped
½ cup of pistachios
Sprinkling of Himalayan or sea salt

Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios into the chocolate base. Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

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BESTOW TREATS II is an 80 page journal of fabulous sweet recipes that will satisfy your cravings while promoting wellness. It’s available from late October 2015 via one of our stockists.

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  • November 3, 2015

It’s our pleasure to bring you ‘Treats II’, another gorgeous little cookbook in the Bestow series, full of deliciously healthy treats. Treats II has come about, not only because of the popularity of our first Treats book, but also to help you enjoy the growing trend towards sweets and desserts that use natural sugars and nutrient- rich, health-giving ingredients.

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We’ve created even more easy-to-make recipes that taste delicious!

Be assured that just because they’re healthy doesn’t mean they aren’t as popular as conventional sweets: the children who happily taste tested for us can attribute to this.

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So next time you have a special occasion to celebrate or are enjoying the company of friends or family, why not offer to bring the ‘treat’ and discover for yourself just how delicious these goodies are.

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Contact a stockist near you to check availability.

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  • November 1, 2015

Are you in need of a decadent but healthy chocolate treat?! We’ve added nuts to this chocolate bark recipe to make it extra delicious – you could also add frozen berries as an option or leave as is.

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Ready, set, go! Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern.

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Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create this marbled effect.

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Sprinkle with himalayan salt and chopped almonds.

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Raw salted caramel chocolate bark recipe

For the chocolate
½ cup of coconut oil, melted
½ cup of 100% organic maple syrup
½ cup of cacao powder
Pinch of Himalayan or sea salt

Mix all the chocolate ingredients together in a small bowl and place in the fridge for ten minutes to thicken.

For the salted caramel
¼ cup of almond butter
¼ cup of tahini
¼ cup of coconut oil, melted
½ cup of 100% organic maple syrup
¼ teaspoon of Himalayan or sea salt

Mix all the salted caramel ingredients together in a small bowl.

Other ingredients
¼ cup of almonds, roughly chopped
Extra himalayan salt

Assemble
Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern. Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create a marbled effect. Sprinkle over the chopped nuts and a little himalayan salt.

Freeze for 10 minutes, then remove and cut into peices with a knife. After only ten minutes it should still be easy to cut through. Return to freezer. Enjoy!

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  • February 13, 2015