Contact LOVE BYRON BAY. 

Please use the form on the right to contact us.
If you prefer you can call us on +61 2 6685 7974.

 

2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

Blog

Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Filtering by Category: Choc Recipe

Choc Recipe: Tasty Raw Chocolate

James Lamont

This is a simple way to make healthy raw chocolate. You can make them for yourself, friends, family or the little ones. They’re a great way to spark a table and they taste absolute delicious.

raw choc.jpg


Ingredients

  • 200 grams (1 cup) raw cacao butter or raw, extra virgin coconut oil (or a combination of 100gram of each), melted

  • 30 grams (¼ cup) cacao powder

  • 2-4 tablespoons sweetener (honey, maple syrup or rice malt syrup) you can adjust the sweetness to your taste

Method

  1. Simply melt the cacao butter or coconut oil over a very low heat (I find placing in a bowl over hot water is best), or Thermomix (temp 50, speed 1) until just melted. If making with just coconut oil, it only needs to be softened, not melted to make it. 

  2. Add the cacao powder and sweetener, mix until well combined. Pour into chocolate moulds or mini cupcake baking cups. You can also spread out over a baking sheet to make a bark. 

  3. Place in the freezer immediately to set (don't delay with this). 

  4. Once set, keep in an airtight container in either the fridge or freezer.

Tips

  1. A few people have had issues with the sweetener and base fat not combining completely. Make sure you don't over heat the mixture, it should be barely luke warm (not hot). 

  2. If you happen to overheat it, try mixing with a stick blender or whipping it up in a blender just before pouring into a mould and get it into the freezer to set asap!

  3. Because both coconut oil and cacao butter melt when exposed to even a little heat, these chocolates always need to be kept cold (especially important if you use coconut oil for the fat). So, unfortunately, they are no good for picnics or lunch boxes (unless packed against an ice pack).


Variations:

Coconut-free

Choose cacao butter rather than coconut oil. 

Fructose friendly

Choose rice malt syrup as your sweetener. You can also sub the sweetener for stevia if you enjoy the taste.

Add nuts

Roasted nuts are delicious set into this raw chocolate. 

Vegan

Choose maple syrup or rice malt as your sweetener.

Source: wellnourished.com.au

Choc Recipe: Easy Vegan Chocolate

James Lamont

EASY VEGAN CHOCOLATE

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!

EASY-Homemade-Vegan-Chocolate-Recipe-Simple-ingredients-naturally-sweetened-BETTER-than-storebought-vegan-chocolate-glutenfree-dessert-recipe-easy-768x1152.jpg

PREP TIME: 20 minutes

COOK TIME: 3 minutes

TOTAL TIME: 23 minutes

Ingredients

  • 1 cup finely chopped cocoa butter* (packed)
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder*
  • 1 tsp vanilla extract (optional)
  • pinch sea salt (optional // plus more to taste)
  • cacao nibs (optional // for topping)

 

EASY-Homemade-Vegan-Chocolate-Recipe-Simple-ingredients-naturally-sweetened-BETTER-than-storebought-vegan-chocolate-glutenfree-dessert-recipe-768x1153.jpg

Instructions

  1. Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.

  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

  3. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

  6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

  7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).

  8. Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.

  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Source: minimalistbaker.com

Choc Recipe : Raw Chocolate Raspberry “Cheesecake” Sandwiches

Alison Campbell

Love is in the air....its only a couple of short weeks til Valentine's Day....so we thought we'd share a bit of raw vegan goodness with you. What's not to love. :)

long.jpg

Ingredients

For the Chocolate Cookies
2 cups pitted dates
1/2 cup raw almonds
1/2 cup shredded unsweetened coconut
1/4 cup raw cacao powder
1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:
3 cups soaked cashews
1 can full fat coconut milk (or coconut cream)
1/2 cup maple syrup
1/2 cup frozen raspberries
2 tbsp coconut oil

For the Chocolate Dip:
1/2 cup coconut oil (melted)
1/3 cup raw cacao powder
1/4 cup maple syrup
Pinch of pink Himalayan salt

Optional:
Chopped pistachios (for topping)

Method

For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees F).

For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it). Once frozen, press the mix into hearts using the heart-shaped cookie cutter. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.

For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.

Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.

Sourcevegangirlfriend.com
ImagesAlexandra Courts

Choc Recipe : Coconut Double Chocolate Pumpkin Bread

Alison Campbell

Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, shredded coconut and whole wheat flour. I swear it tastes like a slice of chocolate cake with just a hint of cinnamon-pumpkin flavour. Oh and don’t forget to spread a little salted almond butter on top and a sprinkle of cinnamon. It will change your world. :)

long.jpg

Ingredients

Wet
1 1/2 cups pumpkin puree
½ cup maple syrup
3 tablespoons coconut oil, melted and cooled
1 egg, at room temperature
1 teaspoon vanilla extract

Dry
1 cup whole wheat pastry flour
½ cup good-quality unsweetened cocoa powder (or cacao)
1 teaspoon baking soda
½ teaspoon cinnamon
1/4 teaspoon nutmeg
⅛ teaspoon ginger
⅛ teaspoon allspice or cloves
1/4 teaspoon salt
½ cup unsweetened shredded coconut
1/2 cup dark chocolate chips

For topping
2 tablespoons unsweetened shredded coconut
2 tablespoons dark chocolate chips

Method

Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.

In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.

Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!

Notes

To make gluten free I would suggest using an all purpose gluten free flour or chickpea flour as a sub. To make vegan use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

Source: ambitiouskitchen.com
 

Choc Recipe : Strawberry Chocolate Cheesecake Pops

Alison Campbell

These creamy strawberry cheesecake chocolate pops (without the cheese!) have the perfect balance of sweetness and acidity, with chunks of chocolate “dough” in each bite. Made with cashews, strawberries, dates, almonds, they’re actually quite good for you too. Perfect for these sunny Spring days.

long.jpg

Ingredients

For the chocolate "dough"
½ cup raw unsalted almonds
½ cup soft dates, pitted (about 11-12 dates)
2 tbsp raw cacao powder
Small pinch of sea salt

For the strawberry cheesecake filling
2 cups + ½ cup chopped strawberries
1 cup cashews, soaked for 2-3 hours
¼ cup plant-based milk (almond, cashew, coconut)
¼ cup pure maple syrup
¼ tsp ground vanilla powder
2 tbsp melted coconut oil
2 tbsp lemon juice

Method

Place the almonds in a food processor and blend on high until you get a powder/coarse flour. Add the pitted dates, cacao powder and sea salt and blend again until combined. The dough should be sticky and should hold together when pinch. If it's too dry, add one or two more dates and blend again.

Make the strawberry puree by blending ½ cup strawberries in a blender. Pour about one spoonful of the puree into each popsicle mould.

Drain cashews and rinse well. In the same blender, blend together the remaining strawberries (2 cups), cashews, milk, maple syrup, vanilla, coconut oil and lemon juice until smooth and creamy. The filling should be quite thick. Pour into your popsicle moulds, on top of the strawberry puree, leaving some space for the chocolate mixture.

Add bits of the chocolate "dough" into each mould, reserving some for the tops of the popsicles. Using a stick, carefully press down to insert the chocolate dough into the creamy filling. Insert the sticks and then top with the remaining chocolate mixture.

Place in the freezer to set, about 5-6 hours.
To remove the popsicles, run the moulds under hot water until you can easily pull them out.

Makes 10 pops.

Source: thegreenlife.ca
Photos: Sophie Bourdon

Choc Recipe : White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios

Alison Campbell

Any excuse to smother anything in white chocolate and we're there. But these delicious soft molasses ginger cookies made with brown butter and brown sugar and topped with salted, roasted pistachios take the biscuit! They’re wonderful for gift giving. Or for eating all yourself. And yes, they’re delicious dipped in a piping hot cup of hot chocolate. 

long.jpg

Ingredients

2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 3/4 tsp ginger
1 tsp allspice
3/4 cup butter
1 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/4 cup molasses
1/4 cup granulated sugar for rolling
3/4 cup white chocolate chips
1 teaspoon coconut oil
3/4 cup shelled roasted and salted pistachios, finely chopped

Method

Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.

With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).

Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes. Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough.

Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet. Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth. Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set. Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate. 

Makes 20-22 cookies.

Source: ambitiouskitchen.com

Choc Recipe : Raw Chocolate Avocado Mousse Tarts

Alison Campbell

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Get amongst it choc lovers. :)

long.jpg

Ingredients

For the Tart Bases
2 cups pitted dates
1/4 cup raw almonds
1/4 shredded unsweetened coconut
1/4 cup raw cacao powder
Pinch of salt

For the Mousse
2 ripe avocados
1/2 cup raw cacao powder
1/4 cup 100% maple syrup or blue agave
2 tbsp coconut oil
1 tsp pure vanilla extract
Pinch of salt

Method

Line a muffin tray with plastic wrap. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and salt until mixture is fine in texture and thoroughly combined. Press the tart mixture into the base of each muffin base. Set aside tray with tart bases in freezer for time being.

Blend all ingredients for the mousse together until smooth and creamy in consistency. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look. Allow the tarts to freeze for 1-2 hours before serving.

Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled.

Makes approximately 8-10 servings.

Sourcevegangirlfriend.com

Choc Recipe : Pumpkin Spice Choc Chunk & Hazelnut Skillet Cookie

Alison Campbell

Imagine a big cookie that you can eat with a spoon, straight from the pan. Soft in the middle, but slightly crunchy on the edges. Filled with pumpkin spice flavours, bits of dark chocolate chunks and hazelnut butter throughout, and topped with crunchy toasted hazelnuts. It is as divine as it sounds. The cookie happens to be vegan, free of refined sugar and made with whole spelt flour. It’s lightly sweetened with just a bit of coconut sugar and maple syrup. A super decadent but perfectly wholesome cozy winter treat. 

Ingredients

For the Cookie
¼ cup pumpkin puree
2 tbsp coconut sugar
2 tbsp pure maple syrup
2 tbsp melted coconut oil
½ cup + 2 tbsp whole spelt flour
½ cup hazelnut or almond meal
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
¼ tsp ginger powder
⅛ tsp ground clove
⅛ tsp sea salt

For the Topping
¼ cup chopped dark chocolate
A few spoonfuls of hazelnut butter (optional, but delicious!)
¼ cup hazelnuts, chopped

Method

Preheat the oven to 350F. Spray or grease an 8-inch cast iron skillet (or one large or 2-3 small ramekins) with coconut oil and set aside. 

In a medium bowl, mix together the pumpkin puree, coconut sugar, maple syrup and coconut oil. In another bowl, whisk together the spelt flour, hazelnut or almond flour, baking soda, spices and sea salt. Slowly add the dry ingredients to the bowl of wet ingredients and mix well with a wooden spoon to combine. Add about half of the chopped dark chocolate and stir once more.

Press the dough evenly into the prepared skillet (it should be about ½-inch thick). Add a few teaspoons of hazelnut butter on top of the dough. Top with the remaining chocolate and chopped hazelnuts.

Bake in the oven for 12-15 minutes, or until the edges are slightly golden. Do not over bake. This cookie is better when the center is a little underdone. Remove from the oven and let cool for 3-4 minutes. Eat straight from the pan with spoons (top it with a scoop of ice cream if you'd like!). The cookie is best eaten when still slightly warm.

Notes

*To make your own pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Blend until you get a smooth puree.

Makes one 8-inch skillet cookie (6-8 portions)

Sourcethegreenlife.ca
Photos: Sophie Bourdon

Choc Recipe: Chocolate and Caramel Mousse Jars

Alison Campbell

This is the kind of chocolate dessert that dreams are made of. :) First, there is the chocolate cake. This cake is incredible on it’s own. But then it’s soaked with caramel syrup, and then covered with chocolate mousse. Which brings us to the second layer. The chocolate fluffy mousse goes right over the cake and gets topped with fresh whipped cream and then the whole thing gets drizzled with more syrup and chocolate cake crumbs. Oh my goodness.

You're welcome. :)

Ingredients

For the Cake
110g butter
½ cup chocolate chips
1 cup all-purpose flour
⅓ cup cocoa powder
½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup granulated sugar
1 tsp vanilla
⅓ cup sour cream
⅓ cup boiling water

For the Caramel Syrup
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla

 

For the Chocolate Mousse
1¾ cups milk chocolate chips
4 tbsp butter
4 egg yolks
1 tbsp sugar
3 cups thickened cream

Method

Preheat the oven to 375 F and line the baking sheet with slightly oversized parchment paper. 

To prepare the chocolate cake, melt the butter and chocolate chips over double boiler. Stir and set aside. In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir and set aside. In a large bowl, whisk together the eggs with sugar and vanilla. Beat until smooth and add the cooled butter/chocolate mixture. Whisk to combine and gradually add the flour mixture, then the sour cream. Be sure to mix until JUST combined (do not over mix) then quickly stir in the hot water. Pour the batter onto the baking sheet and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool, then crumble the cake with 2 forks.

To make the caramel syrup, stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a heavy saucepan. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. Stir in 1 teaspoon vanilla. Transfer to a bowl to cool.

To make the chocolate mousse, melt the butter and chocolate chips over double boiler. Stir and set aside. In a small sauce pan whisk together the egg yolks, sugar and a few tablespoons of water. Place on the stove over medium low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 3-4 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.

Place the cream in the bowl of a standing mixer and whip until stiff peaks form. Reserve a few tablespoons for topping and place in the fridge. Place half of the remaining whipped cream in to the cooled chocolate mousse mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.

To assemble the dessert line up 4 mason jars or glasses. Drizzle the bottom of each jar with 1 tablespoon of the caramel syrup, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of syrup, then add a layer of mouse. Repeat for another layer and finish with the layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more syrup. Refrigerate 2 hours or until ready to serve.

Source and photo's: gastrosenses.com