Who doesn't love a bit of chocolate (or a lot!). Here are just a few recipes which can help to satisfy your chocolate craving without the feeling of guilt that you've just demolished a whole family sized bar of chocolate to yourself.
Choc Chip Nut Butter Cookies
You Will Need:
25g Rolled Oats
40g Plain Flour
1/4 tsp salt
1/2 tsp baking powder
75g brown sugar
130g peanut butter (smooth or crunchy, whatever you prefer)
1/2 tsp vanilla extract
1 large egg
35g Dark Choc Chips (Make your own "chips" if you can't find ready made by breaking up a couple of squares of dark chocolate)
Preheat oven to 180c & line a baking tray with greaseproof paper
In a medium sized bowl, add the oats, flour, salt, baking powder, and brown sugar. Mix together until well combined
Add the peanut butter, vanilla extract and egg. Stir together until a tacky dough is formed.
(If the mixture seems too wet add a little more flour/ too dry or crumbly, add a bit more peanut butter/splash of milk)
Stir in chocolate chips until evenly distributed, then scoop out the dough in 1 Tbsp amounts. Press the dough balls down with the back of the spoon to flatten slightly
Bake for around 10-12 minutes until the edges appear slightly golden brown and the cookies have expanded to about twice their original size. Remove from oven and leave to cool for 10 minutes before eating
Cacao Goji Trillionaire Bites
You will need:
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup maple syrup
1/2 cup coconut flour
1/2 cup cashew nut butter
2 tbsp tamari
2 tablespoons goji berries
1 cup dates, chopped
1/2 cup raisins
150g 75% dark chocolate
Goji berries to decorate
In a blender combine all the ingredients except the dark chocolate until well combined & glossy in appearance
Line a brownie tin with greaseproof paper & pour the mixture in, spreading it out evenly. Place into the fridge to chill
Meanwhile, break the chocolate into a bowl & slowly melt over a pan of hot water (Bain-Marie)
Take the base back out of the fridge & pour over the melted chocolate. Scatter over a handful of goji berries
Return to the fridge to chill preferably overnight or for at least 4 hours. Slice into squares & serve
Yours Not Terry's Chocolate Orange & Almond Cake
You Will Need:
3/4 cup plain flour.
1/2 cup whole wheat flour
3/4 cup sugar.
1 teaspoon baking soda.
1/2 teaspoon salt.
1/4 teaspoon baking powder.
1/2 cup ground almonds
1 cup fresh orange juice.
1/3 cup olive oil.
3 drops orange blossom water or the zest of half an orange.
1 tablespoon apple cider vinegar.
1/2 teaspoon vanilla extract.
Chocolate & Orange Glaze:
2 drops orange blossom water.
1/4 cup fresh orange juice.
100g dark chocolate (70 % or above), chopped.
2 teaspoons olive oil.
1/8 teaspoon Himalayan pink salt.
Topping
35g chopped almonds
Preheat oven to 180c
Grease a round cake tin with non-stick cooking spray and line the bottom with parchment paper. Set aside.
In a large mixing bowl sift together the flours, sugar, baking soda, salt and baking powder. Add in 1/4 cup plus 2 tablespoons of the ground almond and stir together to combine the ingredients.
In a separate bowl, vigorously whisk the orange juice, olive oil, orange blossom water, vinegar and vanilla extract until completely combined.
Add the wet mixture into the dry mixture and stir together until the batter is smooth and no lumps of flour are visible.
Pour the batter into the tin and tap it lightly on a hard surface to get rid of any air bubbles.
Bake in the oven for 45 minutes/until a skewer inserted into the centre comes out clean.
Transfer to a wire rack in the tin and let it cool completely. Remove from the tin & sprinkle the remaining ground almond all over the surface of the bottom of the cake, pressing it in lightly
Gently & carefully turn the cake back over and set aside while you make the ganache layer.
Place the orange juice, orange water and chocolate in a small heatproof bowl set over a pan with hot water. Place on a low heat until the chocolate is almost completely melted.
Remove the bowl from the pan and stir in the olive oil, vanilla and salt. Leave to cool for 10 minutes until it begins to thicken up.
Pour over the top of the cake and spread evenly. Top with a scattering of roughly chopped almonds
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