Tag Archives: chocolate

Food, food, glorious food …

Apologies for the lack of posts. Life got in the way …

Anyways, I did do some cooking – I just didn’t take my usual step-by-step instructional photos. Below are photos (when I remembered to take them) of some of the dishes with a link to the original recipe.

Corn, capsicum and chilli fritters.
Made with onion, garlic, corn kernels, chickpea flour, capsicum, basil, salt, water and chilli powder. Recipe courtesy of Be Good Organics.

corn_fritters

Easter Bunny fruit platter.
The head is cut from fresh pineapple. The body is tinned sliced pineapple. The eyes are blueberries. The ears and eyes are held in place with toothpicks. Grapes, blueberries, strawberries and pineapple are scattered around the bunny. Inspiration from Pinterest.

easter_bunny_fruit_platter

Cappuccino cups.
Ingredients include vegan chocolate, cashews, coconut cream, maple syrup and coffee. Topped with sugar free Du Chocolat chocolate powder. Recipe adapted from Lazy Cat Kitchen.

cappuccino_cups

Cauliflower rice and sweet potato & chickpea burger with tahini yoghurt. Cauliflower rice courtesy of Cook Eat Paleo. Sweet potato and chickpea burger recipe courtesy of The Sugar Hit. FYI, I made the tahini yoghurt dairy free by using coconut yoghurt instead of greek yoghurt.

cauliflower_rice and sweetpotato_and_chickpea_burger

No bake vegan brownies with chocolate ganache.
Brownies made with walnuts, almonds, dates, cocoa and salt. Ganache made from almond milk, dairy free dark chocolate, coconut oil, icing sugar and salt. Recipe courtesy of Minimalist Baker.

chocolate_ganache_brownies

Marinated portobello mushroom burgers and tuna patties.
Recipe for marinated mushrooms courtesy of All Recipes. Note: my mushrooms were the burger buns. Recipe for the tuna patties courtesy of Food. I used almond meal instead of bread crumbs.

marinated_portobello_mushroom_burger and tuna_pattie

Vegan mozzarella cheese.
Made with nutritional yeast, garlic powder, salt, tapioca (arrowroot) flour, apple cider vinegar, raw cashews and water. Recipe courtesy of It Doesn’t Taste Like Chicken.

vegan_mozzarella_cheese

Turmeric latte.
Ingredients include turmeric, ginger, cinnamon, vanilla, coconut oil, almond milk and black pepper. Recipe courtesy of Paleohacks.

tumeric_latte

Vegan snickers slice.
Made with dates, walnuts, cashews, roasted salted peanuts, vanilla, maple syrup, coconut milk, coconut oil, lemon juice and vegan chocolate. Recipe adapted from Minimalist Baker.

vegan_snickers_slice

Polenta rounds.
Ingredients include water, parmesan cheese, dairy free butter, polenta and vegetable stock. Recipe adapted from Diary of a Ladybird.

polenta_rounds

Apple crumble.
Made with home grown apples, dairy free butter, almond meal, flaked almonds, cinnamon, nutmeg, vanilla, salt and honey. Recipe courtesy of Hemsley and Hemsley.

apple_crumble

Gluten free dairy free pancakes (crepe style).
Ingredients include gluten free plain flour, baking powder, salt, almond milk, dairy free butter, vanilla and egg. Recipe courtesy of Quirky Cooking.

pancakes

“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet van Horne

chocolate and peanut butter slice …

This is such an easy slice to make. And with natural ingredients you can’t go wrong.

chocolate_peanut_butter_slice

The recipe is courtesy of Wholefood Simply.

They are delicious, decadent and addictive.

Ingredients
Chocolate layer

1 cup crushed peanuts
1 cup desiccated coconut
3 tablespoons cacao powder or cocoa
2 tablespoons honey / rice malt syrup
1 tablespoon peanut butter
1 pinch of salt

Peanut butter layer
8 tablespoons peanut butter
1 tablespoon honey / rice malt syrup
3 tablespoons maple syrup
4 tablespoons coconut oil
2 tablespoons coconut cream
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

Method
1) Line a square 20cm tin with baking paper overhanging the sides for easy removal.
2) Place the ingredients for the chocolate layer into your processor and at high speed until the mixture is well combined and resembles a fine, sticky crumb.

crushed_peanuts

coconut

cocao_malt_syrup

chocolate_layer

3) Press the mixture firmly into your prepared tin and set aside.

chocolate_layer_base

4) Place the ingredients for the peanut butter layer into your processor and blend until the mixture is smooth and well combined.

peanut_butter_

coconut_oil_cream

rice_malt_syrup

peanut_butter_layer

5) Pour the mixture over your base, level the top and place the slice into the fridge or freezer to set and to store.

peanut_butter_layer_

peanut_butter_layer__

Slice. Serve. Eat and enjoy.

slice

sliced

I have made these slices twice now – in a week! They were a hit with family and friends! This could be my go to recipe. Someone suggested to me that you could make bliss balls with the chocolate layer. What a good idea. I must try that.

Note: if you don’t like peanuts you can substitute the peanuts in the chocolate layer with any nuts of your choice. And then you can substitute the peanut butter with almond butter, cashew butter or some other nut-free butter.

slices

“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead

 

 

 

cappuccino slice …

For this week’s family dinner night dessert I modified last week’s recipe (rainbow paddle pop slice) and added a couple of flavours. Chocolate and coffee – a match made in heaven!

sliced_

Step 3 of the original recipe was to split the cashew cream into small bowls and colour into desired colours using natural food dyes. This week, instead of using food colouring, in one bowl I added coffee (1 tablespoon decaf coffee granules mixed with hot water) and in the other bowl I added chocolate (2 teaspoons of cacao powder mixed with hot water). The third bowl was just cashew cream.

chocolate_coffee

Then I repeated the steps of the original recipe.

Step 4 – Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.

spooned

Step 5 – Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight. Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need. Enjoy!

knifed

frozen

sliced

“When coffee dreams, it dreams of chocolate.”

 

chocolate peanut butter mousse tarts …

You honestly cannot go wrong with the chocolate and peanut butter combination. IMO it’s the best food flavour combination of all time. With that in mind, these tarts don’t disappoint.They’re raw, vegan and gluten free – that covers everyone doesn’t it? ;)

tarts_

The base is crunchy  and the filling is smooth – nice. Easy to make. Absolutely delish!

This recipe is courtesy of Reveal Yourself ( on Facebook). My sister-in-law tagged me when this recipe popped up on Facebook. It was only fitting that I made them for her birthday.

Ingredients
Base
1 cup pitted dates
1 cup almonds
1/2 cup buckwheat groats (you can use coconut or rolled oats)
2 tablespoons cacao powder

Mousse filling
1 cup cashew nuts
1 banana
1 tablespoon natural peanut butter
3 tablespoons cacao powder
1/3 cup coconut milk
pinch of salt
2 tablespoons coconut nectar or pure maple syrup

Method
Base
1) Soak the pitted dates in boiling water for 10 minutes to soften, discard water and add to your blender. Rinse your buckwheat groats under water. (I used wheat-free rolled oats.)

dates

2) Add all ingredients into your blender and process until the mixture starts to come together.

dates_almonds

cacao_oats

base

3) Take a large spoonful of the mixture and press into a muffin mould, lightly greased with coconut oil. I chose to make mini tarts using silicone moulds.

silicone_tray

4) Place in the freezer to set.

Mousse
1) Soak cashew nuts in water overnight.

cashews

2) Drain and rinse your soaked cashew nuts.
3) Add all ingredients into the blender and blend for about 5 minutes until thick and smooth.

cashews_

bananas

peanut_butter

coconut_milk

4. Remove the moulds from freezer and add the mousse to each tart case.

filled_moulds

5. Top with cacao nibs. (I chose not to use any toppings.)
6. Place back into freezer to set.
7. Use a knife to gently work around each mould to remove from muffin tin. Enjoy while you can!

Note: I used 2 silicone trays so I made 24 mini tarts.

tarts

“Nine out of ten people like chocolate. The tenth person always lies” ~ John Q Tullius

gluten free dairy free lamingtons …

Happy Australia Day! What better way to celebrate Australia Day than to make home-made lamingtons.

Lamingtons are an Australian specialty consisting of a square of sponge cake coated in chocolate and shredded coconut.

double_layer_lamingtons

With various food intolerances in my family thankfully I was able to find a paleo recipe :) It’s a simple recipe that makes delicious and healthy lamingtons.

The recipe is courtesy of Eat Drink Paleo.

Ingredients
For the sponge cake
3 whole eggs
1/2 cup tapioca flour/arrowroot
3/4 cup almond meal
2/3 teaspoon gluten free baking powder
just under 2/3 cup coconut oil, melted
4 tablespoons rice malt syrup *
1 teaspoon vanilla extract

For the chocolate & coconut icing
• 1/2 cup cocoa powder
• 2/3 cup coconut oil
• 2 tablespoons rice malt syrup *
• 1 teaspoon vanilla extract
• 3 tablespoons coconut or almond milk
• 1 1/2 cup desiccated coconut (unsweetened)

*  I used maple syrup instead.

Method
1) Preheat oven to 165C (330F).
2) Grease a 2 cm-deep, 20cm x 30cm (base) baking tray pan with some olive oil. Line with baking paper, leaving a small overhang on all sides. The oil will soak through making the paper easier to mould to the tray. I used dairy free butter to grease the baking tray.

lined_baking_tray

3) Dissolve coconut oil, malt syrup and vanilla extract and whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.

coconut_oil

maple_syrup_vanilla

whisk

whisked

almond_meal_tapioca

4) Using an electric mixer on high setting, beat eggs for 5 minutes until thick and foamy.

eggs

beating_eggs

beaten_eggs

5) Gradually add coconut oil mix while beating the eggs.

coconut_oil_mixture

beaten_coconut_oil

6) Add baking powder, tapioca and almond meal. Get a whisk and fold for 10-15 seconds until final ingredients are incorporated. You could also use an electric mixer on the lowest setting.

tapioca_flour

almond_meal

beaten_almondmeal_tapioca

7) Pour mixture into the prepared pan. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.

filled_baking_tray

baked

cooling

8) When the sponge cake has cooled down, trim the edges off and cut into 4 equal strips. I didn’t want any wastage so I kept the edges :)

strips

9) To make chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk and rice syrup in a bowl. Blend using an electric mixer on low setting or a whisk for 1 minute. Spread coconut on a plate.

chocolate_icing

beating_chocolate_icing

10) Spread a thin layer of chocolate icing on one side of the sponge cake strips. Stick each two strips into one, chocolate sides in. Cut strips into equal lamington pieces – as small or as big as you like.

layered_strips

layered

squared

11) In this final stage, you have to work pretty fast as the icing will start to harden a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk through again. Using two forks, dip and coat lamington squares with a thin layer of chocolate icing and then dip and roll in coconut. Set aside on a wire rack.

chocolate_coconut

chocolate_coated

lamingtons

12) Stand for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days. You can store in the fridge but they will firm up.

These lamingtons were so moist and flavoursome. The family had them and loved them!

“We are one, but we are many. And from all the lands on earth we come. We’ll share a dream and sing with one voice. I am, you are, we are Australian.” ~ I Am Australian, The Seekers.

 

raw cherry ripe bars …

The recipe is in Donna Hay’s ‘Fresh and Light’ magazine. I don’t have the magazine – the recipe was passed onto me by a friend from gym. She has the magazine and told me about the recipe. I had cherries left over from Christmas/New Year so I was very much interested in the recipe.

Ingredients
6 fresh dates, pitted
1 cup (80g) desiccated coconut
1/3 cup (80 ml) melted coconut oil
1 teaspoon vanilla bean paste
1 1/2 cups (210g) fresh cherries, pitted
100g raw organic 70% dark chocolate, melted *

Coconut base
1 cup (150g) cashews
1 cup (80g) desiccated coconut
2 tablespoons rice malt syrup **

*  I used dairy free raw organic coconut milk chocolate.
** I used maple syrup but an liquid sweetener can be used.

Method
1) To make the base, place the cashews, coconut and rice malt syrup in a food processor and process for 1-2 minutes, scraping down the sides of the bowl until the mixture starts to come together.

2) Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes or until set.

3) Place the dates, coconut, coconut oil and vanilla in a food processor and process for 1 minute or until the mixture starts to come together.

4) Add the cherries and process for a further 30 seconds  or until the mixture is just combined.

5) Place the coconut mixture over the base and use a palette knife to spread evenly. Refrigerate for a further 30 – 40 minutes or until firm.

6) Pour over the chocolate, smooth the top with a palette knife and refrigerate for 1 hour or until set.

7) Slice using a hot knife and keep refrigerated until ready to serve.

These are the perfect treats to have for morning or afternoon tea. These are much better than the store bought cherry ripe bars!

Makes 20. These bars will keep refrigerated in an airtight container for up to two weeks.

“Cherries of the night are riper than the cherries pluckt at noon … in the cherry pluckt at night, with the dew of summer dwelling, there’s a juice of pure delight, cool, dark, sweet, divinely smelling …” ~ Robert Graves

coco-choc bounty tarts …

Chocolate and coconut as a combination – absolutely delicious!

Recipe courtesy of Wellness with Taryn.

These tarts are a raw healthier version of the bounty bars – a chocolate bar manufactured by Mars, Incorporated.

Ingredients – sugar, desiccated coconut, glucose syrup (sources include wheat), milk solids, cocoa butter, cocoa mass, invert sugar, vegetable fat, emulsifiers (471, soy lecithin), humectant (glycerol), salt, natural flavour (vanilla extract) and peanuts. Mmm …. healthy – not!

This recipe is quick and easy.

Ingredients
Base
1 cup Medjool dates, pitted
1 cup raw cashew nuts
2 tablespoons raw cacao powder
1/2 teaspoon Himalayan salt
1 1/2 tablespoons cold pressed coconut oil, melted

Coconut filling
2 1/2 cups shredded coconut (non-bleached, non-sweetened)
1/2 cup cold pressed coconut oil, melted
1/2 cup coconut cream
1/4 cup agave nectar

Chocolate drizzle
2 tablespoons raw cacao powder
2 tablespoons cold pressed coconut oil, melted
2 tablespoons agave nectar (I used maple syrup)

A little extra coconut oil for greasing the muffin tray and sticking the two mixtures together.

Method
1) Grease your muffin tray with a little coconut oil. This will help the tarts to be removed easily. I used silicon mini muffin trays so no coconut oil was needed.
2) In a food processor add the cashew nuts. Pulse for a few seconds. Add the pitted dates, raw cacao, salt and coconut oil. Process the mixture until all is combined and sticky. You may need to stop and scrape down the sides.

*if the base is not sticky enough, add a little bit of water. I added 10 mls.

3) Remove and divide evenly into the muffin tray. Spread a little coconut oil onto the back of a spoon, and use this to press the base down firmly until level. Gently poke a few holes into the top of each base with a fork, and place into the freezer to set while you make the coconut filling.

4) For the coconut filling, place all ingredients into the food processor, and blend until everything is combined well, and a thick paste has formed.

5) Remove the muffin tray with the bases from the freezer and using a teaspoon, quickly drop a few drops of melted coconut oil over the areas where you poked them with a fork. This is to help the two mixtures stick together, by using a little melted coconut oil.

6) Quickly before the coconut oil solidifies, evenly pour out the coconut filling on top of each base. Pop back into the freezer to set.
7) The chocolate drizzle is really simple. In bain marie style, bring to boil a little water in a pot on the stove, turn off once boiled. In a glass mixing bowl (or any bowl that’s not plastic), add the coconut oil. Place the glass mixing bowl over the pot of boiling water and using a whisk, stir the coconut oil until it’s melted. Gradually add the raw cacao powder and right at the end, add the agave.

8) Remove from the heat and stir your smooth chocolate sauce. If your sauce is too runny, add a little more raw cacao powder, and coconut oil (or vice versa). The mixture shouldn’t be too warm, so spoon it into one corner of a plastic zip lock/sandwich bag.

9) Twist the end until your mixture is firm and you have a piping bag. Remove the muffin tray from the freezer, and gently drizzle your chocolate sauce over the Bounty tarts. You can go wild and decorate as you please. Have fun!

Just like a bounty bar only healthier! Guilt free too! Enjoy :)

“Coconut is one of those love-hate ingredients.” ~ Marcus Samuelsson