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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. 

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 oil

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. :)

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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: Beet Dark Chocolate Scones with Pistachio Crumble

Alison Campbell

Yum. It’s gluten-free, it’s vegan, it’s lightly crispy on the outside, but tender and slightly crumbly on the inside. Each bite brings you to chocolate and pistachio heaven. The sweet crumble on top brings a nice crunchy bite. And bonus, it’s packed with super nutritious beets. Oh, and it’s pink (!!!). I mean, what else can a girl wish for?

Ingredients

 1 cup sorghum flour
¾ cup GF oat flour
¼ cup arrowroot flour (also called arrowroot powder or arrowroot starch)
1 tbsp baking powder
¼ tsp ground cardamom
¼ tsp fine sea salt
1 cup beet puree (about 2 medium beets)
¼ cup + 1 tsp melted coconut oil, divided + more for brushing
¼ cup pure maple syrup
1 tsp pure vanilla extract
65g dark chocolate, chopped (pref 70% cacao)
⅓ cup pistachios, chopped
1 tsp coconut sugar

Method

Beet puree
Preheat oven to 375°F. Scrub and wash beets under water until clean. Wrap beets tightly in foil, place on a baking sheet and roast for about 1 hour or until a knife inserted falls out without resistance. Set in the fridge to cool or let cool at room temperature. Once cooled, rub the skin off the beets - they should peel away easily. Place cooked beets in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.

Scones
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. 

In a large mixing bowl, whisk together the sorghum flour, oat flour, arrowroot flour, baking powder, ground cardamom and sea salt. 

Measure ¼ cup of melted coconut oil and place into a medium mixing bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine. Pour the wet mixture into the bowl of dry ingredients and mix well until everything is combined and a sticky ball of dough forms - be careful not to over knead the dough. 

Measure ¼ cup of the chopped pistachios and fold into the dough, along with the chopped dark chocolate. Mix with your hands until the pistachios and dark chocolate are distributed evenly. Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Brush the top of each disk lightly with melted coconut oil.

In a small bowl, mix together the remaining chopped pistachios, coconut sugar and 1 teaspoon of melted coconut oil. Sprinkle each disk with this mixture and use your fingers to lightly press into the dough. Use a large knife to cut each circle into 6 wedges. Transfer scones to the prepared baking sheet, leaving at least one inch between each.

Bake for 22-25 minutes, rotating the pan half way through. Allow scones to cool slightly before serving. Serve warm.

Makes 12 scones.

Sourcethegreenlife.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