One of our favorite places in Bali has to be Alchemy
—a pioneer of the raw food movement in Bali and worldwide. Their salad bar, raw cakes and desserts, handmade chocolates and cold-pressed juices bring people from all over the island to their beautiful space in the heart of Ubud.
It made us so excited when we heard Shanti and the team were releasing a recipe book to share the Alchemy goodness with an even wider audience. Endorsed by several world-renowned luminaries in the vegan-raw food field, The Raw Alchemist contains a collection of the café's bestselling recipes and preparation techniques from its chefs. With
over 100 recipes, useful tips and inspiration the book will effortlessly increase the raw element of your diet and help you succeed with your health.
Author and chef Shanti Allen says “Food lovers of all persuasions can find fresh inspiration from these recipes, which are sustainable for the planet and delicious as well.” Alchemy restaurant plans to use the book as a feature of its upcoming raw food chef training academy; Alchemy Academy will include an organic garden, state of the art facilities and year round programs, and will also be based in Ubud.
Shanti and the Alchemy chefs use Big Tree Farms products
and ingredients in their amazing creations and have shared the recipe for their incredible raw Sexy Brownies from the Raw Alchemist. Packed full of goodness only raw cacao can bring you. Read all about it and then head to the kitchen to make your own batch of sublime brownies.
Sexy Brownies Recipe from The Raw Alchemist
1 cup almond flour
1 cup dried shredded coconut
1 cup raw cacao powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup maple syrup or liquid sweetener of choice
1/2 cup water
2 teaspoons coconut oil, melted if solid
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup maple syrup or liquid sweetener of choice
1/4 cup coconut oil, melted if solid
1/2 cup cacao powder
Mix the almond flour, coconut, cacao, salt and baking soda in a large bowl.
In another bowl, whisk the maple syrup, water, coconut oil, vinegar and
vanilla. Add the wet mixture to the dry, and stir gently until combined.
Pour onto a Teflex sheet and use an angled spatula or dough scraper to
spread into an even layer about 1.5cm thick. Transfer the Teflex sheet with
the brownie onto a dehydrator tray and dehydrate at 43°C (110°F) for 2
hours, or until the brownie is firm enough to flip onto a mesh screen.
Remove the Teflex sheet and continue to dehydrate for a further 4 hours, or
until firm but still moist on the inside. Remove from the dehydrator and set aside to cool.
Add all of the ingredients for the ganache to a blender, starting with
the liquids first and cacao last. Blend until combined and then chill for
about 30 minutes, so it’s less runny and easier to manage. Spread over
the cooled brownie until every little bit is covered.
About The Raw Alchemist
IDR 395,000 (around USD 30)
Available at Alchemy Restaurant in Penestanan, Ubud, Bali
Also available for shipping worldwide.