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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: paleo

Choc Recipe: The Best Paleo Chocolate Brownie Cake. Ever.

Alison Campbell

Treat the one you love this Valentine's Day with the best paleo chocolate brownie cake. Ever. :)

Ingredients

1 medium sweet potato, grated (2 cups)
2 eggs
1 vanilla bean, scraped
1/2 cup dates, chopped finely
1/2 cup maple syrup
1/2 cup coconut oil
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 cup of raw cacao powder
2 tbsp coconut flour

Method

Preheat oven to 180C. Grease and line a 22cm square cake tin. Place the grated sweet potato, eggs, chopped dates, vanilla, maple syrup and coconut oil into a food processor and quickly pulse to mix and combine.  Turn into a bowl. Add bicarbonate of soda and baking powder as well as the raw cacao powder. Stir in the coconut flour. Pour into the prepared cake tin and cake for 25-30 minutes.  You want the brownie to feel moist in the center, but not wet.  After you take it out of the oven it will firm up in the tin/tray. When you remove the tin from the oven, allow to sit for 10 minutes before you turn the brownie out so that it has the chance to firm up a bit. Serve with fresh cream or coconut cream, fresh strawberries and cherries. 

Serves 12.

Source: thewholedaily.com.au
Photos: Alice Nicholls

Choc Recipe : Paleo Chocolate Granola

Alison Campbell

Yes, you heard that right.... paleo chocolate granola. Guilt free choc brekky. Yey! This granola is made with puffed amaranth and puffed buckwheat. Both of these are seeds, so they are safe for gluten or grain-free eaters and are packed with all essential amino acids, a hefty amount of protein and wonderful cardiovascular benefits. Get amongst it LBB folk. :)

Ingredients

2 cups puffed buckwheat
1 1/2 cups puffed amaranth
1 cup organic shredded coconut
1/2 cup finely shopped almonds (or nuts or seeds of your choice)
10 dates chopped finely (optional)
1/4 cup raw cacao powder
1/3 cup melted coconut oil
3 tbls melted rice malt syrup (optional)
1/2 teaspoon sea salt

Method

Preheat oven to 150C. In a bowl, combine all dry ingredients (only the coconut oil should remain). Slowly pour your melted coconut oil (and rice malt syrup, if using) over the mix and stir with a big-arse spoon until you’ve dispersed it through your mix. Tip the mix on a large baking tray lined with baking paper and pop into your oven for roughly 15 minutes.  You may need to stir it once during this time. Make sure you check the bottom isn’t burning.  The puffs will still feel soft but after they cool they will go hard and crunchy. Serve with the milk of your choice.

Serves 4

Source thewholedaily.com.au