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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. 

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

Filtering by Tag: cashews

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.

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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 : Pumpkin Spice Chocolate Truffles

Alison Campbell

The season of jolly and complete indulgence is upon us. Yey! Here at Love Byron Bay Creperie and Chocolate Boutique we are BIG fans of chocolate truffles. So, let's kick off a month of festivities with these delicious spicy pumpkin chocolate truffles from the lovely Sophie at The Green Life. If you aren't following her blog you should be. Deets below. :) 

Ingredients

For the Filling
1 cup raw cashews (soaked for 2-4 hours and then rinsed well)
10 large Medjool dates, pitted and chopped (if your dates are not soft enough, soak in water for about 10 minutes to soften)
¾ cup pumpkin puree*
½ tsp pure vanilla extract
1 tsp ground cinnamon + more for sprinkling
½ tsp allspice
½ tsp nutmeg
⅛ tsp ginger powder
A big pinch of sea salt

For the Chocolate
100 g. quality dark chocolate, chopped – I used 80% cacao (about ¾ cup chopped)
1 tbsp coconut oil

Method

Place soaked cashews in your food processor and blend for a few minutes, until you get a creamy consistency. Add chopped dates and blend again. Then add pumpkin puree, vanilla extract, cinnamon, allspice, nutmeg, ginger and a good pinch of sea salt. Blend until all the ingredients are well combined and you get a creamy paste (it might take a few minutes).

Transfer the mixture into a small bowl and place in the freezer for 30-45 minutes, or until very firm.

When the paste has firmed up, take it out of the freezer. Scoop out mixture using a ½ teaspoon and place onto a baking sheet lined with parchment paper. If you are able to shape balls by rolling the mixture between your hands, do so. If it’s still too sticky and soft at this point, that’s ok. Simply form little mounds and set the tray back in the freezer for another 30 minutes, or until the mounds are firm enough to roll.

Place a double boiler (or a stainless bowl placed over a pot of water) on low heat and bring to a simmer. Add the coconut oil and chopped chocolate and whisk. Let melt slowly until you have a thin chocolate sauce.

Remove the tray from the freezer. Roll each mound between your palms to form little balls. Using two forks, dip each ball in the melted chocolate, until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off.

Gently place each truffle back on the parchment lined sheet. Set the tray back in the refrigerator for about 10 minutes, or until the chocolate has firmed up. Dust with extra cinnamon before serving. Store in the refrigerator.

* To make 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. Pulse until you get a smooth puree.

Makes 20 truffles.

Sourcethegreenlife.ca
Photos: Sophie Bourdon