This recipe is a bit of an experiment. It makes quite a big slab of raw chocolate which I let cool in the fridge for a while and then scored into squares (as seen in the photo) because it I didn’t have any chocolate moulds. The finished product is not quite as elegant as they might be but I expect they’ll taste good just the same.

  • 1 cup cacao butter
  • 0.5 cup coconut butter
  • Melt in a glass bowl in the dehydrator
  • Then add & stir in one at a time:
  • 0.25 cup maple syrup
  • 0.25 cup agave
  • 0.5 cup cacao powder
  • 0.5 cup mesquite powder
  • 1 cup buckwheaties (for a suggestion of crunch)

These are quite sweet so you could probably get away quite easily with 0.25 cup of agave. You could also substitute the cacao powder with ground cacao nibs or with carob.

Ravioli with sunflower seed cheese and tomato sauce

As one of my challenges for 2010 I thought I might start ordering a weekly mixed organic fruit and vegetable box from Abel & Cole. Why challenge? Because although you can put things on a hit list (such as potatoes!) so that you never get them, you inevitably get things you wouldn’t normally buy. What better way to get a little enforced creativity? This week there was a swede in the box and I’ve never bought one of those before. However as soon as I saw it I remembered eating the raw beetroot ravioli at Saf in London and I was sure I had a recipe for that in one of my raw recipe books: I found it in Raw Food Real World by Sarma Melngailis and Matthew Kenney. The recipe which follows is very loosely based on the recipe I found in there:

For the ravioli

Very thinly slice the swede using the thinnest setting on the mandolin
Stack the slices and cut into squares (I made about 30 slices which could be used)
Put squares in a bowl and marinate in a mixture of:

  • 1 Dessertspoon toasted sesame seed oil
  • 1 Dessertspoon flax oil
  • 1 Dessertspoon lemon juice
  • A good grind of Himalayan salt

Marinate until you need them

Sunflower Seed Cheese Filling

  • 1 cup drained sunflower seeds, soaked for at least 2 hours
  • 1 cup swede (use the bits that didn’t pass the test for ravioli)
  • 1 small red onion
  • 3 cloves sliced garlic, to taste
  • 1 teaspoon dried basil
  • 2 Dessertspoon nutritional yeast
  • Salt and black pepper to taste

Put all of the above into the vitamix (or other blender or food processor)
Blend using the tamper tool (or scrape down with a spatula) until you have the consistency you want for your cheese
Scrape into a bowl and set aside

Tomato sauce

  • 2 tomatoes, quartered
  • 6 sundried tomato halves
  • 3 cloves of sliced garlic, to taste
  • 1 medjool date
  • 0.5 red chilli, to taste
  • Salt & black pepper to taste
  • Any excess oil marinade form the ravioli slices

Put all of the above in the Vitamix. Don’t bother cleaning it out from the cheese: it just adds more flavour 🙂
Blend using the tamper tool until you get the consistency you want
Scrape into a bowl and set aside

When you are ready to serve, assemble sandwiches of ravioli and cheese and top with a spoon of sauce. Serve more sauce on the side (if you have enough!) and perhaps some green salad. I decided to serve these as multi-layer stacks (4 pieces of swede ravioli per stack) because it was easier but you could easily do just 2 layers for a dinner party. I warmed them on their serving plates in the dehydrator for a while before serving as well.

Banana Ice Cream with Chocolate Topping

Sliced bananas, frozen and whizzed in the food processor until soft and whipped. Top with some crumbled chocolate (see below)