Need a Chocolate Icing (WITHOUT cocoa!!)
I'm trying to make this raw shortbread which includes coconut butter and buckwheat to make the actual shortbread, which is easy enough, but then I need to make a chocolate icing to go on top of it, but the recipe calls for cocoa powder AND cocoa butter. I don't want to consume caffienne in any form so i want to avoid cocoa, so would like to an alternative chocolate icing recipe, if its possible, without cocoa??? I was thinking maybe doubling the amount of cocoa powder with carob powder instead as carob is quite weak, but how do i go replacing the cocoa butter!! Can anyone help? Is there a recipe somewhere out there that has a Carob icing or something similar?
Coconut butter should work as a replacement for cocoa butter. It's what a lot of raw fooders used before there was raw cocoa butter available.
Rawkinloc's Creamy Frosting
1 cup Cashews (optional soaked)
3 Tbs Agave
3 Tbs Lemon or Orange juice
¼-½ tsp Vanilla
Blend until creamy.
I haven't made this, but had the recipe in my stash:
Chocolate Icing - kiku
Here is an easy and delicious chocolate icing recipe:
1/4 cup amber agave syrup
3 very soft medjool dates
LOTS of cocoa or carob powder (I haven't measured it)
stevia plus if you want it sweeter
Blend until smooth.
I use this on my chocolate brownies, and it's just like real chocolate frosting. I think some of the moisture in the agave soaks into the brownies, making the frosting thicker and the brownies chewier.
(I use a brownie recipe similar to Raw Priestess': 1 cup walnuts, ground in coffee grinder, leaving a bit coarse; 2/3 cup medjool dates, cocoa powder to taste; some stevia plus if not sweet enough. Yummy!)
Perhaps sub carob below?
OK I FINALLY made RP's brownies and was inspired by Rawks to try to make a "Store Bought" frosting. It came out tasting JUST like the kind in a tub.
RP recipe is hands down the most authentic "cooked like" recipe i have made for sweets! It is so good it could ONLY have been developed by a Priestess!!
I only made a tiny amount as I was experimenting:
Store Bought Frosting - eachpeachpearplum
1T. coconut butter
few grains sea salt
few drops vanilla
I mixed this in a small bowl with a spoon but I am sure you could make a big batch and it would last till the next ice age. I recommend chilling once you have used it - I like the texture this way. . .yum!
i just made some w maple syrup, melted coconut oil and cocoa powder. no reason it wouldn't work w agave and carob powder. the coconut oil is great 'cause it helps it solidify even w/out refrigeration.
Just to let you know the effect of caffeine from coffee is due to the coffee beans being roasted at extremely high temperatures which changes the chemistry of the caffeine and it's effects and raw caffeine doesn't cause the same effect. Cacao also doesn't naturally contain caffeine but rather Theobromine which is similar but different not to mention cacao contains an infinitely small amount to start with.
It seems to be an urban legend that cacao contains caffeine.
On top of that raw cacao is by far the #1 source of antioxidants, something like 100 times more than blueberries which are often mistakenly thought as being the #1 source of antioxidants. Cacao also significantly reduces the risk of cancer, heart disease and diabetes even if it's been cooked, so imagine how healthy it is when it's raw (most of the antioxidants are lost in the cooked form).
I also found this:
"In February 2008, Dr. Gabriel Cousens discovered in clinical tests on healthy people that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens’ found that cacao has less of an effect on blood sugar than nearly any other food."
Last edited by raweater; 07-26-2009 at 02:23 PM.
thanks for the recipe ideas, i'll give them a try when the ingredients arrive!!
raweater, thats a really interesting point you make about raw cocoa and caffienne... i've not heard it explained like that. i opened a thread here ages ago about raw cocoa/raw chocolate and from what i can remember at least half the people who responded said either they only take it sparingly, can get headaches after eating it or other discomforts. anyway, i'll stick with the carob for now but i'll lok into the raw cocoa/caffienne thing again though because i could certainly make a lot more great raw treats if i could eat cocoa!
How about avocado, carob, and agave to taste? Makes an awesome pudding or an icing!
I know this was posted awhile ago..but if anyone is still seeking tn cut down on or not use cacao...
try Medicine Flower Dark Chocolate or Light Chocolate Flavored Extract. They are RAW and Organic and delicious.
i just did a give away last week for hazelnut, and we'll be giving away a different flavor each week.......so either check out her site, or my blog for Giveaway details..but they are great extracts!!!
Thanks for the info. I'm always looking for new ideas.
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