There’s no such thing as too much chocolate — especially on World Chocolate Day! Celebrated every year on July 7th, it’s the perfect excuse (as if we needed one) to whip up something rich, velvety, and irresistibly indulgent.
From gooey brownies and decadent mousses to elegant tarts and creative twists on classic treats, we’ve gathered some of the most delicious chocolate recipes to mark the occasion in style. Whether you’re baking for a crowd or treating yourself to a solo chocolate moment, these recipes from ManiLife are sure to satisfy every craving.
Ready to dive into cocoa heaven? Let’s get whisking.
CHOCOLATE BROWNIE PEANUT BUTTER CUPS
INGREDIENTS
For the Brownie Base:
100g oat flour
100g almond flour
25g raw cocoa powder
4tbsp maple syrup
3 tbsp melted coconut oil
a pinch of salt
For the fillings:
5 raspberries, in 1/2
5 heaped tbsp ManiLife Deep Roast Crunchy Peanut Butter
2 tbsp ManiLife Deep Roast Crunchy Peanut Butter
For the Chocolate Top:
100g dark chocolate, chopped small
1 tsp coconut oil
5 tbsp ManiLife Peanuts (salted & cocoa dusted, mixed)
1-2 tbsp freeze-dried raspberry pieces
METHOD
STEP 1 – In a large mixing bowl, stir together the oat flour, almond flour and cacao powder for the base. Now pour in the syrup, coconut oil and salt and stir to a sticky mix.
STEP 2 – Divide the mixture into 10 pieces, roll into balls and place each ball into a silicone cupcake case. Press firmly into a cup shape in the tray and place in the fridge for 20 minutes to firm up.
STEP 3 – For the filling, place 1/2 raspberry into each cup and fill 5 cups with ManiLife Deep Roast Crunchy Peanut Butter and 5 cups with ManiLife Deep Roast Smooth Peanut Butter. Smooth over the tops and place in the freezer for 15 minutes.
STEP 4 – For the chocolate top, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water, until melted.
STEP 5 – Remove the cups from the freezer and pour the chocolate into each cup. Top the Crunchy peanut butter cups with the peanuts and the Smooth peanut butter cups with the raspberry pieces.
STEP 6 – Place back in the fridge for 20 minutes until firm to touch. Then carefully pop the cups out of the cases/tray and enjoy straight away.
STEP 7 – Keep leftover cups in the fridge in a sealed container for up to 1 week or in the freezer for 1 month. Allow to defrost slightly before eating.
COCOA DUSTED CHOCOLATE TORTE
INGREDIENTS
1 pack of ManiLife Cocoa Dusted Peanuts (leave a handful to decorate the tart at the end)
1 1/2 packs of Oreos (around 230g)
180g dark chocolate of choice
400ml full-fat coconut milk (this is important to help the tart set)
METHOD
STEP 1 – Start by blitzing the Oreos and ManiLife Cocoa Dusted Peanuts in a food processor until they form a crumb.
STEP 2 – Pat this down into a fluted tart tin with a removable base, make sure there aren’t any gaps left.
STEP 3 – Heat the full fat coconut milk and then add the chocolate, stir until combined then pour into the tart tin.
STEP 4 – Tallow to set in the fridge for around 2 hours before decorating with the remaining ManiLife Cocoa Dusted Peanuts and enjoy!