Prune and Chocolate Bread

So quick and delicious, this makes a lovely breakfast or snack

Prune & Chocolate Bread

6oz each of plain white and wholemeal flour

1/2 tbsp light brown sugar

2tsp baking powder

1tsp bread soda

1tsp salt

2tbsp cacao powder

9oz soft prunes chopped

10oz butter milk

2oz melted butter

1tbsp treacle


Oven at 180C

Mix all the dry ingredients together. Add the prunes.

Mix all the wet ingredients together, make a well in the dry and add the wet into it, stir well to combine. This will resemble a wet batter. Pour into a lined loaf tin. Bake for about 1 hour until a skewer comes out clean.


Cashew and Dark Chocolate Bars

These are a delicious nutty bar made from a few simple ingredients. I have a small plastic mold which I use but you can use bun cases, a silicone mold or simply roll them up into balls and dip them in the chocolate. They make 6 by 35g bars or double if making the balls.

Cashew and Dark Chocolate Bars

200g cashew nuts

1tbsp cacao

2tbsp honey or maple syrup

1tbsp coconut oil

1/2 tsp vanilla extract

3 chopped cashews to finish

Blend everything , stopping to scrape down every few minutes. If you have a high power machine like a Thermomix or Vitamix it wont take too long, a normal food processor will take a bit longer.

When it is like a paste and sticks together it is right.

Lightly oil the mold if using or with damp hands, roll into balls and place on parchment and chill in the fridge.

Gently melt 150g dark chocolate and dip the bars / balls into it to cover.

Sprinkle with a few chopped cashews and leave to set and store in the fridge.

Chocolate Fondant Date Cake

I love chocolate fondant cake, slightly gooey in the middle with a lovely chocolate flavour. This is a take on it with dates as the sugar base and only 1tbsp of added sugar in the cake mixture. The result is pretty lovely. I used milk chocolate to cover it as it gives just enough sweetness. You could make this gluten free very easily by substituting the flour with almond meal.

Oven at 170C

225g chopped pitted dates

300ml boiling water

1tbsp fine espresso granules (optional)

1tsp bread soda

25g butter

2 eggs separated

1tbsp caster sugar

150gr flour

Cover the dates with the boiling water, add the bread soda, add an optional tbsp fine espresso granules. Leave for a few minutes then blend to a paste and let it cool.

Beat the date paste with the butter, add the egg yolks and beat well. Beat in the flour.

Meanwhile, beat the egg whites with the sugar until soft and fluffy and well risen.

Fold the egg whites gently into the date mixture, pour into a spring form lined and greased tin and bake for 20 minutes until risen and a skewer comes out just a little sticky in the middle.

Cool and cover with 200g melted milk chocolate whisked with 25g butter.


Jaffa Cake Balls

Chocolate and Orange is such a winner, these are flavoured with lots of orange juice and zest and make a perfect sweet treat with a protein boost. You can use your own favourite brand or use a vegan protein if you wish.

50g dates

120g desiccated coconut

30g chocolate flavoured protein powder

11/2 cups of oats

1tbsp of coconut oil melted

Blend everything until a thick dough forms,

Roll into bite sized balls and chill

Coat in 150g melted dark chocolate

Store in an airtight tin for up to a week

jaffa cake balls.jpg