Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 Does anyone have a raw chocolate syrup recipe using dates and/or raisins? I do not have the avager stuff nor do I have honey.. is there a way to make it with dates and raisins?? I would hate to waste what I have trying but I might have to if nobody can find me one... help please?/ dieing for something chocolate.. have my mouth set for some melon sherbet and choc syrup... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 rawfood , " Debbie " <aromatic_wings> wrote: > Does anyone have a raw chocolate syrup recipe using dates and/or > raisins? I do not have the avager stuff nor do I have honey.. is there > a way to make it with dates and raisins?? I would hate to waste what I > have trying but I might have to if nobody can find me one... help > please?/ dieing for something chocolate.. have my mouth set for some > melon sherbet and choc syrup... -- Hi Debbie! nope...no chocolate recipe, sorry... do have a thought for you, though: try this: eat the melon by itself.. wait 20-30 minutes after you've finished the melon.. then eat the dates and the raisins.. wait 30-50 minutes... then, if you're *STILL* wanting the chocolate, eat the chocolate by itself..!! l ol! have fun.. all the best, Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 Here is a Carob Syrup recipe that Elaina Love (www.purejoylivingfoods.com) uses for her fruit cream sundaes: Carob Syrup Elaina Love Makes 2 cups 2 heaping Tbl. raw carob powder 1/4 cup flax oil 1/2 - 3/4 cup pure water 1 tsp. vanilla extract 1 tsp. maple extract (optional) 1/4 tsp. cinnamon 1/4 tsp. celtic sea salt 15 small dates or 11/2 - 1 tsp stevia powder (if using stevia, use less water) Blend until creamy. Store in a squeeze bottle, and pour over fruit cream. Another comes from Karen Parker, until recently the chef at Gabriel Cousens' Tree of Life: Chocolate Sauce Karen Parker 1 cup raw carob powder 1 cup dates or 1/2 cup organic raw honey 1/2 cup flax or olive oil 1 teaspoon spirulina ? coconut butter Blend all ingredients until creamy, adding oil and/or water as needed to turn sauce over. Keeps indefinitely in the fridge, but will thicken over time. Annette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 Thank you Annette Annette <cloudriver wrote: Here is a Carob Syrup recipe that Elaina Love (www.purejoylivingfoods.com) uses for her fruit cream sundaes: Carob Syrup Elaina Love Makes 2 cups 2 heaping Tbl. raw carob powder 1/4 cup flax oil 1/2 - 3/4 cup pure water 1 tsp. vanilla extract 1 tsp. maple extract (optional) 1/4 tsp. cinnamon 1/4 tsp. celtic sea salt 15 small dates or 11/2 - 1 tsp stevia powder (if using stevia, use less water) Blend until creamy. Store in a squeeze bottle, and pour over fruit cream. Another comes from Karen Parker, until recently the chef at Gabriel Cousens' Tree of Life: Chocolate Sauce Karen Parker 1 cup raw carob powder 1 cup dates or 1/2 cup organic raw honey 1/2 cup flax or olive oil 1 teaspoon spirulina ? coconut butter Blend all ingredients until creamy, adding oil and/or water as needed to turn sauce over. Keeps indefinitely in the fridge, but will thicken over time. Annette Quote Link to comment Share on other sites More sharing options...
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