Posts Tagged With: chocolate

Coconut Chocolate Nutty Power Balls

Another quick and easy recipe, using only the food processor and a plate! (I’m all for reducing the washing up!)  This recipe makes about 22 balls, so it’s a great recipe to make at the start of the week, and they keep really well in the fridge.
Original recipe here.

Pulse 1 cup raw almonds in a food processor for a few minutes, they will become fine with a few bigger chunks throughout
Add in 1/4 cup raw cashews and pulse again until mixture is crushed up into small pieces (not a fine meal though!)
Then add in the following:
~ 2 Tbsp coconut milk (I used Tcc brand) or cream (Ayams)
~ 1/4 cup liquid coconut oil (I used Absolute Organics which was $13 for 900ml from Costco)
~ 1 heaped Tbsp organic raw cacao powder (Organic Road is around $8 from Maloney’s Grocer)
~ 1/3 cup shredded coconut
~ 1/4 cup raisins
~ 6 dried dates
~ 2 Tbsp flax seeds (also called linseeds), ground (I used a coffee grinder, but you could alternatively use premade LSA powder)
~ 1 Tbsp chia seeds

Whiz for a few seconds on low/medium, until the mixture starts to clump
You should be able to form a solid ball with the mixture – if it’s a bit dry, add a bit more coconut oil; if it’s a bit wet then add some almond meal/shredded coconut/ground flax seeds/LSA
Roll the balls in some more shredded coconut
Place on a plate in the fridge to set

** You can mix the recipe up by using 1.5 cups of any mixed nuts – walnuts, pecans, hazelnuts, almonds, cashews
** Swap out the raisins for cranberries or currants
*** Don’t feel compelled to use everything listed above – as long as you have nuts, fruit, coconut oil, coconut cream and cacao it should work just fine!

coconut balls chocolate nuts

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Banana Choc-Coconut Mug Cake

I was curious about this phenomenon of the mug cake that I have seen popping up around the place.  Armed with some very ripe bananas from the work fruit box and some coconut flour (my tiny packet has taken forever to get through!), I did some recipe research so I could throw together my version of the mug-cake.

choc coconut mug cake banana

The outcome was made with the following ratios:

Mix the following in a bowl until smooth:
~ 1 medium banana, mashed
~ 1 egg
~ 1 dessert spoon of almond milk
~ 1 tsp agave nectar (you could use honey or rice syrup)
~ drop of vanilla paste
~ sprinkle of chia seeds

Once you have a smooth mixture, add in:
~ 1.5 dessert spoons of coconut flour (be careful, you only need a little as it absorbs a lot of liquid!)
~ 1 tsp cocoa (you could also sub this with cacao)

Mix with a fork until the batter is smooth
Spray the bottom of a med/large mug with coconut oil spray
Place a square of dark chocolate on the bottom of the mug
Pour the batter over the top and microwave for 90-100 seconds
Turn over into a bowl and enjoy!

Here are some of the products I used for the recipe:
choc coconut mug cake banana

Categories: Healthy, Sweet, Vegetarian | Tags: , , , , , | 2 Comments

Nigella’s Chocolate Cheesecake

This isn’t as heavy as you might think – the sour cream gives it a bit of a bite so it isn’t as sickly sweet as other cheesecakes. Original recipe here

FOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoa

FOR THE FILLING
175g dark chocolate, chopped small
500g  cream cheese
150g caster sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

BASE:
Process the biscuits to make rough crumbs and then add the butter and cocoa.
Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin.
Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.

FILLING:
Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine.
Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.

ASSEMBLING:
Take the springform tin out of the freezer and line the outside of the tin with a good layer (or two) of gladwrap, and then another layer (or two) of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling.
Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour.
The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and gladwrap wrapping and sit the cheesecake in its tin on a rack to cool.
Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.

This recipe included a glaze as well, however I ran out of time, so I just melted a block of white cooking chocolate in a double boiler and poured it over the cake evenly, then returned it to the fridge until it had set.

Serve with double cream.

Categories: Recipes, Sweet | Tags: , , | Leave a comment

Classic Chocolate Cake

It is a workmate’s birthday today so I did a quick search for a nice easy cake that wouldn’t take hours – all up it took 1 hour to make the cake and the icing, although I did have to wait about half an hour after that until the cake was cool enough to ice.  Thanks to Nigella Lawson for this quick easy recipe! (The icing actually takes more work than the cake!)

Although this recipe divides the mixture into two cakes that are sandwiched between icing, I had a larger tin (about 23cm) so only made the one cake, and had excess icing leftover.  If you choose to do this I would suggest changing the icing quantities to 2/3 the recipe.

CAKE:

200g plain flour (I use a wheat free flour from Orgran in all my cooking and baking, use it just the same as you would wheat flour)
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream

Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases.
Put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter.
Divide this batter, using a rubber spatula, into the prepared tins and bake until a skewer comes out clean, which should be about 35 minutes, but start checking at 25.  (you may need to switch the two cakes around in the oven halfway through cooking time.)
Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.

ICING:

75g unsalted butter
175g best quality dark chocolate, broken into small pieces
300g icing sugar
1 tablespoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract

Melt the butter and chocolate in a good-sized bowl suspended over a pan of gently simmering water.
While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.
Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.
You may need to add a little boiling water (around a teaspoon) or some more icing sugar – you want it the mixture to be liquid enough to coat easily, but thick enough not to drip off.
Spoon about a third of the icing on to the centre of one of the cakes and spread with a knife until you cover the top of it evenly. Sit the other cake on top, pressing gently to sandwich the two together.
Spoon another third of the icing on to the top of the cake and spread it evenly over the cake.
Spread the sides of the cake with the remaining icing and leave a few minutes till set
You can decorate the cake or leave it as it is.

Categories: Recipes, Sweet | Tags: , , | Leave a comment

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