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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: vegan

Choc Recipe: Easy Vegan Chocolate

James Lamont

EASY VEGAN CHOCOLATE

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!

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PREP TIME: 20 minutes

COOK TIME: 3 minutes

TOTAL TIME: 23 minutes

Ingredients

  • 1 cup finely chopped cocoa butter* (packed)
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder*
  • 1 tsp vanilla extract (optional)
  • pinch sea salt (optional // plus more to taste)
  • cacao nibs (optional // for topping)

 

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Instructions

  1. Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.

  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

  3. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

  6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

  7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).

  8. Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.

  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Source: minimalistbaker.com

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 Boss: Pana Barbotins, Pana Chocolate

Alison Campbell

Pana Barbounis has some chunky ambitions for his raw chocolate brand...Pana Chocolate. The 41-year-old entrepreneur is aiming for the world’s number one spot for raw chocolate...and he's well on his way to achieving that goal. Pana Chocolate is made from vegan, organic ingredients with no refined sugar and using minimal heat (raw) and it's proving a huge success around the world. Pana Barbotins is this month's Choc Boss.

What was your favorite chocolate treat as a child?
My mum would always treat the kids to something sweet after school, and although it
may not have been vegan this definitely started my love of chocolate. 

How did you end up becoming a chocolatier?
A close friend of mine asked me to try some raw chocolate a few years back now and it was in that moment I just knew it was the right journey for me. I spent six months developing Pana Chocolate, getting the balance of flavours right, the texture right and using the right ingredients. I tested it amongst friends and friends of friends until I was happy. And happy is what I’ve felt from the beginning and still now.

White, milk or dark?
Always dark.

Describe your favourite chocolate in three words....
Moreish, decadent, satisfying.

Tell us about your most memorable chocolate experience?
Meeting Joanne Harris, author of Chocolat.

Where is your favourite place to indulge your choc-habit?
At work, it’s an everyday occurrence! 

Secretly solo or shared indulgence?
Both, although if I’m indulging solo you’ll find me enjoying vegan ice-cream
smothered in chocolate, roasted nuts and fruit. 

What's the most unusual chocolate you've ever tasted?
It was one of my own creations, a lavender chocolate which reminded me of potpourri. 

What is the mark of an exceptional chocolatier?
Being thorough with your research, understanding your customer and their needs,
placing importance on creating experiences and not just making a product, 
and gaining experience in all facets of business yourself.

What advice would you give to someone who wants to follow in your footsteps?
Pana Chocolate is a business founded on a deep passion for quality ingredients, the health of your insides, and a desire to make the world a little nicer through sustainable practices. Having a strong vision for what you believe in and want to achieve is the greatest place to start.

Pana Barbotins is founder of Pana Chocolate.
Pana's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

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: Vegan Champurrado (Mexican Hot Chocolate Atole)

Alison Campbell

We've had our first few chilly nights here in Byron Bay, so it feels like the perfect time to be brewing up a few new hot chocolate style recipes. Champurrado is a chocolate-flavored version of atole, a warm, drinkable pudding of sorts made from sweetened milk and corn flour. Hot chocolate pudding in a cup. Yum. This vegan version is made with almond milk which creates a light base and allows the flavours of chocolate and spice to sing. Enjoy. :)

vegan champurrado

Ingredients

For the Hot Chocolate
1/4 cup masa harina (or corn flour)
1/4 cup + 2 tbsp muscovado sugar
2 tbsp cacao powder
1/4 tsp cayenne or dried chipotle powder
1/4 tsp fine sea salt
2 cups (475ml) water
2 cups (475ml) almond milk
120g bittersweet chocolate (65-72% cacao mass), roughly chopped

4 cinnamon sticks

For the Whipped Coconut Cream
2 small cans (160 ml) unsweetened coconut cream, chilled at least 2 hours and up to 1 day
2 tbsp icing sugar
1 tsp vanilla extract
chocolate shavings, for garnish

Method

In a medium saucepan with a heavy bottom, whisk together the masa harina, muscovado sugar, cacao, chilli powder and salt. Whisk in the water until fairly smooth, then add the almond milk, cinnamon sticks and chocolate. Place the pan over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low and continue simmering and stirring until the mixture is smooth and thickened to your liking, 10-15 more minutes. Taste, adding more spice if you like. Serve immediately, or remove from the heat and let stand until ready to serve; the champurrado will continue to thicken as it stands and the flavor of the cinnamon will deepen. Thin with almond milk or water if needed. Meanwhile, make the whipped coconut cream. Without tipping or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the thick cream from the top of the cans. Place in a large bowl or the bowl of a stand mixer with the icing sugar and vanilla. Whip until soft peaks form, 2-3 minutes on medium-high. Taste, adding more sugar or vanilla if you like. Ladle the champurrado into cups, top with a dollop of cream, a sprinkle of chocolate shavings, and serve immediately.

Top Tips: be sure to chill your coconut cream for at least 2 hours before making. Extra champurrado can be chilled for up to several days and reheated with a little extra almond milk if needed to thin the drink. If dairy isn't an issue, this can be made with cow's milk and regular whipped cream. If you want to booze it up, add a splash of dark or spiced rum to the champurrado or coconut cream.

Serves 6

Source bojongourmet.com
Photo Alanna Taylor-Tobin