Chocolate should have its own food group, don’t you think?
This deliciously dopamine-inducing treat is the key ingredient in these decadent recipes which are perfect for Easter celebrations.
Recipes with Chocolate – Beetroot chocolate brownies
These squidgy, fudgy brownie bites have a surprise healthy ingredient – beetroot – so you can feel a little less guilty about indulging your sweet tooth.
Makes: 16 brownies. Preparation time: 10-15 minutes. Cooking Time: 30-35 minutes
- 250g dark chocolate (70% cocoa solids)
- 200g butter, plus a little extra for greasing the tin
- 250g cooked beetroot, drained
- 200g light brown sugar
- 3 eggs
- 150g ground almonds
- 2 tbsp cocoa powder
- 4 tbsp plain flour
- Optional: beetroot powder or cocoa to dust
Preheat the oven to 200°C or 180°C (if using a fan oven). Prepare a 23cm square baking tin by greasing all over with a little butter. Line with baking paper.
Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
Tip the beetroot into a food processor and process to a puree, pausing the motor to scrape down the sides if necessary. Add the light brown sugar and mix well in the processor to create a pink paste.
Add the melted chocolate, butter and the eggs and whizz again until combined. Again, scrape the sides down, then add the ground almonds, cocoa and plain flour until you have a smooth batter.
Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
A skewer inserted into the centre will come out fairly clean but stick a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling and these brownie bites are designed to be quite squidgy and moist. Remove from the oven, place on a cooling rack, and allow to go cold in the tin.
Once cool, ease the brownie from the tin and cut into 16 squares. If using, dust the surface with a little beetroot powder or cocoa powder and enjoy.
Recipes with Chocolate – Easy sweet potato chocolate brownies
Makes 15 squares. Prep time: 25 minutes. Cooking time: 25 minutes
- 350g sweet potato
- 300g peanut butter
- 1 tsp vanilla essence
- 150g rice flour
- 125g coconut sugar
- 1 tsp baking powder
- Pinch of salt
- 150g cocoa powder
- 40g cocoa nibs
- 40g dried cherries
- 250ml almond or coconut milk
- Icing sugar to dust
- Pre-heat oven to 190°C
- Line a 13”x 8” brownie tin with parchment paper.
- Peel, cube and boil the sweet potatoes until soft.
- Warm the peanut butter through in a pan until loosened.
- In a large bowl mash the sweet potato until smooth then add the peanut butter and combine.
- Add all the other dried ingredients and mix thoroughly. The mixture will be quite thick.
- Gradually add the milk, stirring together until the mixture is fully combined.
- Smooth the mixture into the lined tin and place in the pre-heated oven for 25 minutes.
- Remove from the oven and cut into 15 squares. Leave to cook then dust with icing sugar.
Recipes with Chocolate – Mint Chocolate Avocado Mousse Pots
Time: 5 minutes. Serves 2
- 1 pack Pure Avocado (150g)
- 1 large banana, ripe
- 35g dark chocolate, melted (plus extra for garnish)
- 1 tbsp raw cacao powder
- 1 tbsp mint extract
- 1 tbsp milk (room temperature)
- 1 tbsp maple syrup, optional
- 2 tbsp coconut yoghurt
1. Melt the chocolate and add to a small food processor or blender with the Pure Avocado, banana pieces, cacao powder and mint and blend until smooth and creamy. Add the milk to thin, if necessary. Taste and add the maple syrup if desired, and add more mint if needed.
2. Spoon into two small bowls, top with the coconut yoghurt, some berries and extra chopped chocolate. Enjoy straight away. Or leave in the fridge covered and add the yoghurt and toppings just before serving.
Recipes with Chocolate – Jimmy Garcia‘s take on Rocky Road
- 400g milk chocolate
- 400ml can condensed milk
- 120g butter
- 150g mini marshmallows
- 150g hazelnuts
- 100g dried cranberries
- 50g pistachios
- 200g digestives
- 50g white chocolate
- Melt the butter and chocolate in a bowl over a sauce pan on a medium heat
- Add the condensed milk and take off the heat
- Crush the biscuits and add to the chocolate mix along with all the remaining ingredients.
- Line a baking tray and pour all of the mix in to about 2cm thick.
- Allow to set in the fridge for around 4 hours or until firm. If you’ve got any white chocolate, melt over a saucepan, and drizzle over the top too if you feel fancy! So quick, easy and delicious to make.
Perfect with a cuppa… or even with some ice cream, and great to make with the kids!
Recipes with Chocolate – CHOCOLATE ESPRESSO BANANA BREAD
Lockdown has got us all Banana Bread mad! But we know you all
love coffee cake as much as chocolate cake as much as banana cake, so why not combine the three? Plus its Gluten Free & Dairy Free.
- 3/4 cup gluten-free flour
- 1/4 cup coconut flour
- 2 very ripe bananas 4. 2 eggs
- 1⁄4 cup melted coconut oil
- 1⁄2 cup mixed maple syrup
- 1 tsp vanilla extract
- 1⁄3 cup cacao or cocoa powder
- 1 heaped tbsp ground coffee granules 6. 1 tsp baking powder
- 1⁄4 tsp baking soda
- 1 tsp apple cider vinegar
- pinch of sea salt
- 2⁄3 cup Seed & Bean Espresso
- Chocolate, roughly chopped
- Optional: chocolate chips, for decoration
- In a large bowl, beat the eggs then add the bananas and mash until fully combined.
- Whisk in the coconut oil, maple syrup, and vanilla. Pre-heat oven to 180oC.
- Line a loaf pan with greaseproof paper or a coating of coconut oil.
- In a separate bowl, mix the flours, ground coffee, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix together until a smooth batter forms, then fold in the chopped dark Seed and Bean chocolate.
- Pour into the lined pan and sprinkle chocolate chips on top.
- Bake for 45 minutes, then allow cooling before removing from the tin and serving.
We’ve gone back in time to recreate a classic, that’s definitely back in fashion! Always a crowd-pleaser.
Serves 10-12. Preparation time: 10 minutes. Cooking time: 45 minutes
- 1 jar Opies Black Cherries in Kirsch, strained
- 100g Butter, softened
- 6 medium Eggs, beaten
- 225g Caster Sugar
- 75g Plain Flour, sifted
- 50g Cocoa Powder, sifted
- 1/2 tsp Vanilla Extract
- 500ml Double Cream, lightly whisked
- Grated Chocolate to decorate
- Preheat the oven to 180°C.
- Grease and line the sides and base of a 23cm cake tin with parchment paper.
- Beat the butter until very soft but not melted.
- In a separate bowl, whisk the eggs and sugar together until it’s trebled in volume and is pale and thick.
- Fold in the flour, cocoa powder, vanilla and butter with a metal spoon.
- Spoon the mixture into the cake tin and smooth the top of the cake mixture.
- Bake in the preheated oven for 40-45 minutes or until a skewer comes out clean and the cake is well risen. Remove from the oven.
- Once cool turn out onto a wire tray and remove the parchment paper. Cut the cake through the middle and drizzle the sponge with 4-6 tbsp of cherry juice from the jar.
- Fold half the cherries into the cream and spread over the base layer of the cake, place the other half of the cake on top and drizzle 3 tbsp cherry juice over the top of the cake.
- Spread the remaining cream and cherries on the top layer of the cake and sprinkle with grated chocolate. Chill the cake for 1 hour before serving and serve with a small jug of the remaining cherry juice.
This is a clever way to make a quick, show-stopping dessert that uses ready-prepared ingredients. Delicious, tasty and full of flavour.
Makes 4. Preparation time: 20 minutes. Cooking time: 10 minutes
- 100g dark chocolate, broken into squares
- 500ml tub of fresh Madagascan vanilla custard
- 2 chocolate muffins (approximately 75g each)
- 100g Opies Black Cherries with Kirsch and reserved syrup
- 200ml fresh double cream
- 50g Amaretti biscuits
- Place a small bowl over a pan of warm water and melt 75 of chocolate, reserving some for decoration.
- Heat the custard in a pan or microwave to just below boiling point, remove from the heat,
- Add the custard to the molten chocolate and beat until thoroughly combined.
- 175g hazelnuts
- 1 tbsp coconut oil
- 3 tbsp pure maple syrup plus an extra 2 tbsp (preferably amber syrup for its rich taste)
- Pinch of salt
- 135g dried dates, pitted and halved
- 4 avocados, peeled, stone removed
- 100g cocoa powder
- 45g dried goji berries
- Handful of raspberries and edible flowers for garnish
- To make the hazelnut base, blend the hazelnuts into a fine texture then add coconut oil, 3 tbsp of maple syrup, and salt
- Bring together to form a spreadable consistency
- Spread this mixture into the base of a round springform tin and leave to chill in the refrigerator overnight
- In a food processor, blend the dates and 2 tbsp of maple syrup into a smooth paste and add the avocado flesh. Pulse until smooth
- Pour blender contents into a bowl and stir in cocoa powder and goji berries. Combine well together
- Remove set hazelnut base from the refrigerator and spoon and spread over the date and avocado mix
- Smooth and level out using a palette knife and leave to refrigerate overnight to fully set
- Dress with the raspberries and edible flowers. Slice using a warmed knife when ready to serve
- Prepare the tart in advance to take the stress out of entertaining and store covered in the fridge
PEANUT BUTTER BARK
- ¾ cup of Whole Earth Crunchy Peanut Butter
- ¼ cup chopped walnuts
- ¾ cup desiccated coconut
- ¼ cup coconut oil (melted)
- ¼ cup maple syrup
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- Combine and mix all the ingredients in a large bowl.
- Line a baking tray with non-stick baking paper and pour on the mixture, spreading evenly.
- Freeze for 2 hours, then cut into bars. Store in an airtight container in the freezer.
This easy no-bake raisin and chocolate refrigerator cake is SO delicious – it’s the perfect energy-boosting treat!
Preparation time: 20 minutes, plus chilling time. Serves 12
- 100g butter, plus extra for greasing
- 3tbsp golden syrup
- 2tbsp cocoa powder
- 80g South African raisins
- 50g glace cherries, quartered
- 200g digestive biscuits, crushed into uneven crumbs
- 100g dark chocolate, broken into pieces
- 20g South African raisins
- 20g glace cherries
- 20g whole almonds, chopped into slivers
1 Use a little butter to grease an 18cm round shallow cake tin (i.e. sandwich tin).
2 Put the butter and syrup into a large saucepan and melt gently over a low heat, taking care that the mixture doesn’t get too hot. Remove from the heat and stir in the cocoa powder, raisins and cherries. Add the biscuit crumbs and stir very thoroughly until well-mixed. Tip into the prepared tin, press down and level the surface. Chill for 20 minutes.
3 Melt the chocolate in a heatproof bowl positioned over a saucepan of gently simmering water. Spread over the chilled biscuit base and sprinkle the raisins, cherries and almonds on top. Chill for another 30 minutes before serving.
Ingredients (serves 10-12)
For the syrup
- 150g granulated sugar
- 125 ml water
- 35ml masticha liqueur
- For the custard
- 4 large egg yolks
- 600ml full fat milk
- 500ml double cream
- 200g caster sugar
- 1 vanilla bean, cut in the middle
- 3 tbsp corn flour
- 150g dark chocolate (70% cocoa solids)
- 500g mascarpone cheese
- 35ml masticha liqueur
- For the Italian meringue
- 200g granulated sugar
- ½ cup water
- 4 large egg whites
- 500g chocolate tsoureki, sliced thinly
Start by making the syrup. Put the sugar and water in a saucepan and bring to a medium heat, stirring for the sugar to dissolve. Bring to the boil and let the syrup cook for 2 minutes. Take it off the heat and leave it to cool. Stir the masticha liqueur in it.
Brush each slice of tsoureki generously with the syrup and line the bottom and sides of a trifle bowl.
To make the custard, put the milk and 200ml of the double cream in a saucepan. Scrape the seeds off the vanilla bean and add to the saucepan together with the bean. Bring to the boil.
In a large bowl whisk the egg yolks with the sugar with an electric whisk until pale and fluffy. Drain the milk and pour some into the bowl in a thin stream whisking all the time. Return the contents of the bowl to the saucepan and stir. In a small cup, dissolve the corn flour into 100ml of water and add that to the saucepan too. Cook the custard for a few minutes to thicken. Continue cooking for 2-3 minutes to cook out the corn flour. Remove from the heat and pour half of the custard into a bowl.
Melt the chocolate in a bain marie, add to the bowl containing half the custard and stir well.
Cover both the vanilla and the chocolate custard with plastic film touching the surface to avoid a skin forming and leave the custards to cool.
In a clean bowl, beat the double cream to soft peaks. Add the mascarpone and beat for a few more seconds to fully incorporate.
Empty half the mascarpone cream into the bowl containing the chocolate custard and use a spatula to fold the cream into the custard. Empty the other half into the vanilla custard. Add the masticha liqueur and using a second spatula fold in gently to incorporate.
Pour half the white cream into the bowl, top with more slices of tsoureki brushed with the syrup and top with the remaining vanilla custard. Add another layer of tsoureki, brushing that too generously with the syrup and top with the chocolate custard. Transfer to the fridge to chill.
To make the Italian meringue, bring the water and sugar to the boil till it reaches the soft ball stage, around 115-118 0 C. In the meantime, in a stand mixer beat the egg whites till they form soft peaks. Add the caramel in a thin stream down the inside of the bowl of the mixer while it is working until you have a thick and glossy meringue.
Transfer the meringue to a piping bag and pipe the surface of the trifle to decorate. Use a blow torch to brown the meringue peaks a little and return to the fridge till you need to serve the dessert.