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Chocolate Cacao Paste Sauce
(Orders over $59.95 ship free in NZ) *Conditions Apply
Chocolate Cacao Paste Sauce
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Chocolate Cacao Paste Sauce
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By Michele K La Chante

Using the raw cacao paste/liquor in this sauce gives a richness and thickness to it.  If you want to make it easier to blend up then you can heat the cacao paste at a low temperature to help soften it.

 

Ingredients

1 cup organic raw almond mylk (see recipe below)

2 oz / 60mls of raw cacao paste

4 fresh medjool dates with stones removed (dates can be added to the almond mylk some hours beforehand in order to soften them up)

Blend together in a blender like a Vitamix or other high powered blender until completely smooth.

 

Then add

1 tspn sun-cured pure vanilla powder

½ to 2/3 cup of B Grade organic maple syrup

Pinch salt or 1 tspn of air dried NZ kelp powder

1 – 2 oz/ 30 – 60 mls of organic raw cacao powder depending on whether you want a dark chocolate or lighter flavour

Blend it all together again until smooth.  Sauce is now ready to use but if you want to make it up the day before and store in the fridge it will thicken up to a very thick sauce.


 

HOW TO MAKE ALMOND MYLK (Methodology also applies to other nuts and seeds)

Equipment needed - blender like a Vitamix or other high powered blender, nut mylk bag to strain mylk through and bowl into which you will catch the nut mylk as it strains.

  • Use raw, organic almonds
  • Soak the almonds in filtered water otherwise they will soak up the fluoride and chlorine that have been added to town supply water
  • The almonds will need to soak in plenty of water for minimum of 18 hours in order to remove the enzyme inhibitor and phytic acid from the almond skin
  • The almonds will nearly double in size so allow for that in the soak container since they will expand.
  • Try to rinse at least once during the soaking.
  • Once soaking period is finished you can then rinse the almonds thoroughly.
  • The ratio for making almond mylk is 1 cup of soaked almonds to 2 cups of filtered water.  Less water will make a creamier almond mylk and vice versa.
  • So add your cup of almonds to the blender along with the measure of water you have chosen and blend thoroughly  until the mixture is smooth and liquid.
  • Pour this blended mixture into the nut mylk bag while holding it over the bowl.
  • Start squeezing or milking the bag of blended almond mylk so that the refined mylk comes out through the nut mylk bag.  Squeeze until the almond pulp becomes as dry as you can get it.
  • You now have almond mylk in your bowl and the pulp in the bag.
  • To serve up as an almond mylk drink just blend in a little sweetener like a couple of fresh medjool dates or some raw honey or B Grade, organic Maple Syrup and maybe some sun-cured vanilla powder....delicious!

 

ALMOND PULP

  1. This can be used just as it is in recipes for raw food desserts, crackers, nut pates (see picture to right) and cookies etc
  2. or it can be spread onto dehydrator trays and dried overnight (10 hours aprox.) at 40 degrees celsius.
  3. Once dried you then empty it into either your blender or food processor and process for a few minutes or until you have arrived at a fine powder which is now your almond flour/meal for using in your dessert or cracker and bread recipes.

If you do decide to dehydrate the almond pulp  do not be surprised to see that it turns a light brown colour on the surface of  the dehydrated almonds.  This is quite normal and does not affect quality of the almond flour.  The longer it dehydrates the darker it will go so keep an eye on it as it generally only needs around 10 hours to dehydrate.


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Using the raw cacao paste/liquor in this sauce gives a richness and 
thickness to it.  If you want to make it easier to blend up then you 
can heat the cacao paste at a low temperature to help soften it.
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Chocolate Cacao Paste Sauce

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