FREE from Recipes

Well Necessities Recipes will all be free from Gluten, Dairy, Egg, Soya & Sugar (these items can be used but I will always state alternatives). Some may be RAW and some cooked, but I will aim to have a new one up here every week.

For some recipes that are allergy and children friendly see my Recipe Archive.

With hayfever season fast approaching you will want to get as much vitamin C in your diet as possible as it is natures antihistamine. What better way could there be than to put it in chocolate! This mixture will have at least 4g of highly bioavailable vitamin C, with your RDA for vitamin C at 85mg each tsp of chocolate packs almost your half your reccommeded daily allowance. It is also packed with antioxidants and bioflavanoids which are essential for the absorption and utilisation of vitamin C.

Ingredients:

100g cacao butter

50g cacao powder

30g mix of Lacuma, Acerola Cherry Powder and Camu Camu Powder (recommended 2:1:1 ratio)

handful of goji berries and handful of cacao nibs (optional)

the zest of 1 orange

4 tbs of agave syrup.

1/2 tsp vanilla essence

Melt the cacao butter gently then add all the powdered ingredients slowly. Make sure there are no lumps. Add the agave syrup and stir vigorously. Add all the other ingredients and pour into moulds (or a simple tupperware container will do). Leave to set in the fridge for at least an hour then enjoy! NB. Raw chocolate should be to your taste so make sure you sample as you go along and add more of something if needed.

Check out my Raw Chocolate and Superfood Shop for reasonably priced organic ingredients.

This recipe is divine - if you were making it for a party and wanted to impress you could do all three variations and make a neopolitan which would be gorgeous. It makes about the same amount as a standard pot of ben & jerrys.

Ingredients:

50g cacao butter

100g Cashews (or macadamias would do)

100g fresh strawberies

1/2 a lime

4 tbs agave syrup

1tsp vanilla

1tbs cacao nibs & goji berries to decorate.

Soak the cashews for 12 hours before starting the recipe. Add the soaked cashews, chopped strawberries, agave, lime and vanilla & add to the blender. Mix until they are forming a lumpy paste. Add the melted cacao butter and blend until totally smooth. Pour into a container or ice lolly moulds and put in the freezer for at least an hour. When it is firm scoop out into bowls and decorate with cacao nibs & goji berries.

For plain vanilla ice cream omit the strawberries and add 100ml water and up to 2 tsp vanilla essence. You may need more water if the mixture is too thick to blend. For chocolate ice cream do the same as vanilla but add slightly more water and up to 2 tbs of cacao powder. To make neopolitan take a large tub and pour the strawberry mix in first, allow this to set then repeat with vanilla, allow this to set then repeat with the chocolate. Healthy but suitably indulgent!!

This is a super healthy but really delicious recipe and very easy to do - my 2 year old even helped! I guess they are a RAW vegan version of a chocolate bourbon. NB you need to soak your goji berries for at least an hour before using and your cashew nuts at least 8 hours before using.

Making the Biscuit:

100g Cacao Nibs

50g Goji Berries

100g Ground Almonds

50g Ground Flax

100g Dried Figs

150ml orange juice freshly squeezed

1 or 2 tbsp carob or cacao powder

2 to 4 tbs of agave depending on taste

Soak the goji berries in the fresh orange juice for an hour before making this recipe. Grind the cacao nibs in a coffee grinder or blender. Add all the ingredients (including the extra orange juice)to a food processor and mix until they form a stiff grainy dough. Put this dough in the fridge to set while you make the cream.

Chocolate Cream Filling

You can make this white chocolate filling or add cacao powder to make it a chocolate cream filling.

100g Cashews

100ml Freshly squeezed organge juice

4tbs Agave Syrup

50g Cacao Butter (melted gently)

1tsp Vanilla Essence

1 or 2 tsp Cacao Powder (this is optional - if you use it you may need to add a little extra orange juice)

Soak the cashews in water for 8 to 10 hours before starting the recipe. Once they are soaked drain and discard the water and put them in a blender. Add the orange juice and pulse until the nuts start breaking up. Add the vanilla and agave syrup and blend until mixture is starting to get smooth. Add the melted cacao butter and blend until mixture is completely smooth. Add cacao powder if you wish - it should be of a pouring consistancy so if it is too thick add a little extra orange juice. Pour mixture into a bowl and chill in the fridge for at least half an hour until it is firm.

Take the biscuit mixture and divide it into two portions. Roll out the first half into a square about 4mm thick (you can make it as thick as you like). Spread the cream filling on the top - it should be quite stiff like spreading cream cheese. Roll out the 2nd piece to a similar thickness and same size as the first and place it on top. Chop into biscuit sizes pieces and enjoy. Store in the fridge in an airtight container for up to 2 weeks or freeze.