Tag Archives: Loving Earth

Lola Berry, Loving Earth and more

Lola Berry is my new friend and I am so glad that our paths crossed. She is a leading Australian nutritionist. Lola Berry and I made contact thanks to my online boutique Cleopatra’s Bling. I am proud to say she is now sporting her own cluster ring! To put the cherry on the cake, she sent me this absolutely lovely gift which left me grinning from ear to ear, not to mention munching on all the delicious raw chocolate! Her book is really informative and I’ve been reading a lot about certain nutrition facts that I had no idea about. Of course I am not trying to lose 20kgs, but for those who want to lose weight without going on extreme diets that restrict lots of enjoyable foods, this book is great as Lola has written recipes that are still satisfying while being healthy. I really suggest this book to anybody who is wanting a healthy start. Lola doesn’t only address food, but sleep and yoga also, making it a book for life really!

She was kind enough to send me beautiful chocolates from Loving Earth and Pana Chocolate. I am craving more! I’ll have to restock when I am back in Australia, being Australian products that I can’t get here in France!

Raw chocolate is not at all the same as chocolate you can buy in the supermarket. Cacao (ka·cow) is the raw, unprocessed form of chocolate.2 These untreated seeds referred to as cacao beans can be considered a superfood offering a wealth of antioxidants and essential vitamins and minerals. Raw chocolate contains many important vitamins and minerals including: Magnesium, and other essential minerals including calcium, sulfur, zinc, iron, copper, potassium, and manganese. Raw chocolate contains polyphenols called flavonoids, with antioxidant properties. Vitamins: B1, B2, B3, B5, B9, E, essential heart-healthy fat: oleic acid a monounsaturated fat, protein and fiber. It can reduce high blood pressure, improve blood circulation, promote cardiovascular function & health, neutralize free radicals and improve digestion.










Flourless Chocolate Nib Cupcakes with Raspberry Hearts

I am so delighted, this recipe is going to be posted on the Loving Earth website. If you don’t know Loving Earth then you really should look at their site, and of course try their products.

Just because there is chocolate in this cake, does not mean you can’t eat it! In any case, this flourless version is low in both carbs and fat, so it’s free of sin and full of taste! To put the raspberry on the cake, the Loving Earth raw cocoa nibs are full of nutrients, antioxidents and magnesium to make this cake a borderline superfood! They also give these cupcakes a richness and slight crunchy texture.

The next great thing is that even those who have a super sweet tooth love these. My J is the kind of person that could eat a kilo of m&m’s in one sitting, so making these really is a healthy alternative. Could be a great lunch box treat too!


  • 50g (1/2 cup) organic cocoa powder
  • 5 tbsps of Loving Earth cocoa nibs
  • 80ml (1/3 cup) hot coffee
  • 2 tsp boiling water
  • 1 x 100g pkt almond meal
  • 100g dessicated coconut
  • 100g (1/2 cup) brown sugar (infused with vanilla beans- as in picture)
  • 3 eggs, separated

Preheat oven to 180°C. Put the cupcake patties in a muffin tray.

Combine the cocoa powder and hot water in a medium bowl.  Put in the cocoa nibs. Add the coffee and hot water to the cocoa mixture and stir until combined.This will soften the cocoa nibs slightly.

Add almond meal, coconut, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Spoon half of the mixture into patties, put in the raspberry heart, then spoon in the second half of the mixture. Bake for around 12 minutes or until a skewer comes out dry.

If you wish to do an icing, here is how I did it:

200g of chocolate
100g crème fraîche

melt both the chocolate and the crème fraîche. Pour them in the same bowl and mix until combined. After a few hours in the fridge, using an electric beater, mix until light and fluffy. Using an icing bag, ice the cupcakes and put a raspberry on each cupcake. I suggest making the icing the day before and beating it just before icing.

and VOILA!

I just got back from a week in Budapest and tonight I am off to Istanbul. Very excited! More food and life adventures to come.

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