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Raw Vegan Chocolate Workshops – Ozen Maadhoo Maldives

INDULGENT CHOCOLATE RECIPES Place the cocoa butter into a pan heat on a low heat until the butter melts. Once melted, slowly add the cocoa powder and coconut sugar. Once the mixture is smooth, choose your recipe and mix ingredients into your bowl. Once completely blended spoon your mixture into your mould using a teaspoon and place in the fridge for 20 minutes to set. Main Ingredients 3 tbsp. of Cocoa Butter, 3 tbsp. of Cocoa Powered, 3 tbsp. of Coconut Sugar Golden Milk 1 tbsp. of Ground Almond, 1 tsp. vanilla, 4 tsp. of Golden Milk Paste, 1 tbsp. Coconut Oil, 1 tbsp. Coconut Milk Salted Chilli 1 tbsp. of Ground Almond, 1 tsp. vanilla, ½ tsp. Chilli, ½ tsp. Salt Matcha &...

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Our FAVOURITE beetroot hummus recipe!

Prep 10 mins Creamy beetroot hummus, lemon and a hint of garlic.   2 small steamed or boiled beetroots 1 can cooked chickpeas Zest of lemon ½ juice lemon Pinch of pink Himalayan salt and coarse black pepper 2 cloves garlic, minced 2 heaped tbsp tahini ¼ cup extra virgin olive oil Steam or boil your beetroot until al-dente. Allow cooling, quarter and blitz in your food processor. Add remaining ingredients except for olive oil and blend until smooth. Drizzle your olive oil as the hummus is mixing. Adjust seasonings as required, adding salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.  The hummus will keep fresh in the fridge for up...

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