- Posted February 11, 2012 by
This iReport is part of an assignment:
Fair-trade chocolate challenge
When Paris meets Toronto for a fair experience
Three years ago I had my first fair trade experience in Paris, during a Fair Trade Brunch.
Today, I want to make Toronto an official Fair Trade Town.
It was easy to find fair trade chocolate thanks to the amazing connections I made the city. ChocoSol is “a small, ecological and inter-communities initiative between farmers in Chiapas, Mexico, sustainable technologists based out of Oaxaca City, Mexico and horizontal traders and chocolatiers in Toronto”.
The most difficult part was to connect the traditional French crepe recipe with my new Canadian way of life.
I am pleased to participate in the Freedom Project Challenge and for the opportunity it has given us to share and increase our awareness around real global issues specifically child labor.
I hope that everyone will be considered as a winner but mainly that one day child slavery won’t be part of this world : children are one third of our population but all of our future...
Recipe for the french fair trade vegan gluten free crepe:
For the crepes:
3 cups of organic oatmeal
2 cups of organic unsweetened coconut filaments
2 cups of organic ground chia seeds
3 cups of almond milk
2 cups of organic vegan butter (melted)
Agave syrup, vanilla extract
For the chocolate sauce:
1 block of Fair Trade ChocoSol©
2 tea spoon of cream coconut
1 tea spoon of water
Mix the oatmeal, the coconut filaments and the chia in a bowl.
Add the almond milk the melted butter, the agave and the vanilla
Cook in a pan with some oil until the crepe get golden brown on the surface
In a double boiler, put the chocolate with the coconut cream and the water until the chocolate get smooth
Savour your crepe with some chocolate when it’s still warm!