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A taste of Model Chocolate

Green Lifestyle Online

Healthy, raw and vegan! Delicious chocolate recipes from from Abigail O'Neill's book Model Chocolate.

Goji Healer

Goji Healer

Nibana

Nibana

Goddess mix

Goddess mix

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A small taste of some of the exquisite recipes available in Abigail O'Neill's book Model Chocolate, soon to be released in print! Exhibiting decadent flavours from wholesome foods, this tribute to chocolate is testimony to the fact that taste need not be at the expense of health.

GODDESS NIBBLE MIX
A tasty mix with infinite variations. Add hemp seeds, sesame seeds, nuts, currants, raisins, sultanas, or flaked coconut.
½ cup goji berries
1 cup raw cacao nibs or beans
½ cup sunflower seeds
½ cup pepitas
½ cup dried mango pieces
½ cup dried pinepple pieces
¼ cup dried organic cranberries

Toss all together and place in an open bowl for any exquisite beauties who may be passing by. Great snack food for travelling, long photoshoots, or days in the office!

Takes 3 minutes to make just over 3 cups.

SuperTip: makes a delicious breaky sprinkled over crisp apples with Walnut Crème (another recipe in Abigail O'Neill's book Model Chocolate).

NIBANA SOFT SERVE
This raw choc-chip banana ice cream is just too easy! Use part frozen berries, mango or any of your favourite fruits for flavour variations.
8–12 frozen bananas
½ cup raw walnuts
¼–⅓ cup cacao nibs
Chok Dollop (page 187) to serve, optional

Cut frozen bananas into pieces and place into a food processor with walnuts. Whiz until the bananas begin to cream together. Add cacao nibs. Whiz again until the banana mixture becomes fluffy choc-chip ice cream! Serve in glasses, dessert bowls, or cones.

5 minutes to make, serves 4–6.

GINGER GOJI HEALER
This spicy, antioxidant-rich block is perfect with a cup of green tea for those days when you don’t feel 100%. Winter wonder chocolate!
200g creamed coconut, chopped
2 tablespoons coconut oil
2 tablespoons jellybush/manuka or raw honey
½ cup sugar-free dehydrated ginger pieces, halved
½ cup goji berries, or more
Pinch Celtic salt
¼ teaspoon cayenne pepper, optional extra kick
⅓ cup raw cacao powder

Melt creamed coconut and oil over a bowl of boiling water. Remove and add all other ingredients, stirring to combine. Pour into a lined dish and allow to set in the fridge until needed. Best set 1cm or more thick. To serve, cut into pieces.

Note: when creating raw chocolates with creamed coconut, be careful not to over mix, as the oil will begin to separate from the coconut mass instead of combining beautifully.

10 minutes to prepare. Makes 10–12 big chunks.

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These recipes are an extract from Model Chocolate ebook, $25, and Model Chocolate Print Edition (Pre-order now for a September delivery), $64.95. The print edition contains 10+ additional delicious raw chocolate recipes and lots more inspirational fashion and beauty images featuring eco-friendly clothing from Australian designers. Visit www.abigailoneill.net for more information.