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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: pumpkin

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 : 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 : Toasted Quinoa, Dried Fig & Dark Chocolate Granola Bars

Alison Campbell

Happy New Year to all our lovely Love Byron Bar customers! You're probably all in the thick of healthy post-festive season diets so we thought we'd hit you up with these yummy superfood bars - crammed full of pumpkin seeds, sunflower seeds, flax, chia, quinoa and oats! A perfect energy bar for after an early morning beach workout. Enjoy. :)

Ingredients

1/2 cup old fashioned rolled oats
1/2 cup uncooked quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup organic or homemade sunflower butter
1/3 cup honey (or coconut palm syrup if vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1 tablespoon chia seeds
1/2 cup dried figs, coarsely chopped

1 tablespoon dark chocolate chips

Method

Preheat oven to 325 degrees. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.

While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.

Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly. Next melt chocolate chips for 20 seconds over low heat in a saucepan. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!

Makes ten bars.

Source: ambitiouskitchen.com

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