Holy Kakow Vegan brownies

2 cups crispy almonds

Preparation: Soak almonds in water with 2 tbl spoons of sea salt for 8 hours. Dehydrate for 2 days, or in oven 150 degrees (some ovens only go to 170, prop door open with a metal utensil in this case) The almonds are ready when crisp! Put 2 cups almonds in food processor, until finely ground.

1 cup of Holy Kakow OG cocoa powder
1 cup of softened virgin coconut oil
2/3-3/4 cup of honey or agave syrup
1 tsp. of vanilla
1/2 tsp of sea salt

Blend in a food processor: Chunky or smooth - it's your call

Place parchment paper on a baking sheet and pour the mixture on top, 1/2 inch thick. Refrigerate 2-3 hours

Cut into squares and put in glass container, keep chilled.

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PRESS RELEASE: Holy Kakow Chocolate

Contact: Donald Tyler, 503-314-5490
donald@holykakow.com

Holy Kakow organic chocolate unites decadence and nutrition
New chocolate syrups and cacao powders are delicious, healthy & sustainable

Portland, Ore. (July 20, 2009) — Health-conscious connoisseurs of the finest chocolate can indulge guilt-free thanks to Holy Kakow Chocolate’s new line of organic and raw organic chocolate syrups and cacao powders. Delicious, healthy, and sustainable — yes, all three! — Holy Kakow’s organic chocolate syrups and powders are hand-crafted from single origin, raw, and organic ingredients purchased at better than fair trade prices. They can be added to everything from ice cream and confections to smoothies and coffee.

“Our syrups and powders are the perfect pairing of sin and salvation,” says Donald Tyler, Managing Director at Holy Kakow. “Their flavor is decadent, divine even, yet they are dairy, sugar, and gluten free and packed with essential minerals and antioxidants. It’s the best of both worlds.”

Unlike highly-processed, excessively sweet commercial chocolates, Holy Kakow’s Rapture Organic Chocolate Syrup is sweetened naturally with premium agave nectar. The result is an organic syrup rich with complex flavors, a smooth texture, and valuable nutrients to boot.

And Holy Kakow’s Righteous Organic Cacao Powder and Righteous Raw Cacao Powder are both finely-textured powders packed with antioxidants and heaps of essential minerals. But unlike traditionally tasteless organic powders, Holy Kakow’s possess an intense and indulgent cacao flavor.

Already available at scores of Northwest groceries, cafes, and bakeries, Holy Kakow’s syrups and powders are sourced through direct-trade relationships with farms in Peru and Ecuador. And because they’re dairy, sugar, and gluten free they can be enjoyed by those with special dietary needs.

The company also prides itself on an authentic commitment to sustainability. In addition to its single-source, fair trade relationships with organic farmers, Holy Kakow employs sustainable purchasing and processing practices, right down to shipping its local deliveries via bike.

“We’re bringing the best chocolate powders and syrups to the masses in the best way possible,” Tyler says. “That means organic, delicious, and mindful of the planet. That’s what Holy Kakow is all about.”

For more information, please visit www.holykakow.com

Founded in Portland, Ore., by Donald Tyler and Wyatt Woods in 2008, Holy Kakow Chocolates handcrafts organic and raw organic chocolate syrups for the food and beverage industry, including groceries, food stores, restaurants, coffee shops, and bakeries. It is committed to sustainability, fair trade prices, organic goodness, and the very best chocolate syrups and powders. Period. For more information, call 503-314-5490 or visit www.holykakow.com.

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Holy Kakow: German Chocolate Cake

Ingredients

• 4-oz. Holy Kakow organic or raw cocoa powder (1.5 Oz. Cocoa Butter, 1.5 oz agave nectar): * yields chocolate liquor
• 1/2 cup butter
• 1/2 cup virgin coconut oil
• 1.5 Cups Agave nectar
• 4 egg yolks
• 4 eggs whites
• 1 teaspoon double fold Vanilla extract
• 2 1/2 cups sifted cake flour
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

* Take 4Oz or holy kakow cocoa and mix with cocoa butter and agave over low heat or in a double boiler until fully combined. Let this cool before adding it to the mixture in step four.

How to make

1. Preheat the oven to 350F so it will be ready when you need it.
2. Mix 1/2 cup of butter, 1/2 cup coconut oil with 1 and 1/2 cups of agave until they are fully combined.
3. Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.
4. Add chocolate liquor and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.
5. Sift the flour so it’s lump free. At this time add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.
6. Add the butter milk and flour to the mixture at the same time, alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.
7. Take your four egg whites and beat them at a high speed. Until the whites peak (pointed tip at the end after removing the beater). This process should take about 5 minutes. Make sure that there is no egg yolk mixed into your egg whites.
8. You will want to move quickly on to the next step to keep the egg white fluffy.
9. Fold the egg whites into the cake batter SLOWLY.
10. Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are covered with flour. Then put the cut wax paper in the bottom of each of the three cake pans.
11. Pour equal amounts of batter into each 8 inch cake pan.
12. Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.
13. Once your cake layers have cooled for 15 minutes you will need to remove them from their cake pans. Using a knife, or a spatula like the one seen in the picture to the left, cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.

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