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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 Tag: coconut

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. :)

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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 : 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. :)

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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