We do bake occasionally - you know the deal, dont eat them all, everyone have 1 and be done :-)Read More
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
2tbsp cacao powder
9oz soft prunes chopped
10oz butter milk
2oz melted butter
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.
This is a cinch to make and delicious to eat…Read More
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
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.
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
2 eggs separated
1tbsp caster sugar
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.
It’s usually chocolate when we have dessert. This is a great chocolate cake the whole family will love.Read More
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.
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
I first made this in 2012 and have been making it ever since, not because we are Vegan but because it is delicious and easy to make!
15 pitted dates
5 tbsp cocoa powder
5 drops chocolate bitters essence (optional)
5 tbsp coconut oil, softened at room temperature
<strong>Chocolate Fudge topping</strong>
150gr good quality chocolate drops or a chopped chocolate bar
Oven at 160C
Blend the walnuts until like a rough flour then add the dates and pulse till combined
Add the cocoa powder, optional chocolate bitters and coconut oil and pulse a few more times
Tip into a bowl and add the raspberries and stir / lightly mash - you don't want to completely mash the raspberries, just enough to combine
Tip into a spring form pan, flatten with an offset spatula and bake at 160C for about 20 minutes
Make the topping by melting the chocolate and leave to cool slightly before tipping into a blender with the avocado and raspberries and blend till lovely and fudgey
Spread over the cake, top with some more raspberries and leave to set
Lovely with some raspberry coulis
An easy no bake treat,Read More
No Baking and just a few ingredients - the perfect sweet treat.Read More