Method:
- Preheat the oven to 180 degrees C/gas mark 4. Line two 23cm round cake tins with baking parchment.
- Put the cacao, flour, sugar, baking soda and salt in a food processor and cream together on a slow speed. Next add the oil and sour cream while continuing to beat on low. Slowly add the water, followed by the vinegar and the vanilla extract and finally add the eggs.
- Divide the cake mixture between the two tins and bake in the oven for 30-40 minutes. Leave to cool, then turn out onto a wire rack to cool completely.
- To make the icing, beat the butter and cream cheese together until smooth. Gradually sift in the icing sugar, stirring to incorporate, then add the peanut butter and stir again.
- Ice the cooled cake with the peanut butter frosting and serve.
Chocolate orange and avocado mousse
Makes 1 large mug
Ingredients:
- 4 tbsp. cocoa powder
- 1 tbsp. granulated stevia
- 1 tsp vanilla extract
- 1/2 tsp mixed spice
- pinch of salt
- 350ml semi-skimmed milk
Serves 4
Ingredients:
- 1 banana, sliced and frozen
- 1 avocado, peeled and stoned
- 3 tablespoons cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- a pinch of salt
- zest and juice from 1/2 orange
- 4 teaspoons granola (optional)
Chocolate 'Super' recipes
Smooth, rich and with a hefty polyphenol punch, each serving of this sugar-free hot cocoa offers up the phytonutrients and minerals of a 85g slab of dark chocolate, all for 50% fewer calories.
(Source: The Happy Kitchen - Rachel Kelly)
Hot Chocolate
It is gratifying to be your own Willy Wonka and make these delicious nibbles. Cacao butter and powder can usually be found in health food shops. Cacao is rich in magnesium, and brazil nuts are a good source of selenium. Keep them in the fridge, as they melt more quickly than the ones you buy in a shop.
Method:
- Combine the cocoa powder, stevia, vanilla extract, mixed spice and salt with a little of the milk in a large microwavable mug to make a smooth paste (this is a lot of cocoa so this can take a while!) then mix in enough of the remaining milk to fill the mug.
- Heat in the microwave on high for 2-3 minutes.
Five minute raw chocolates
Serves 8-10
Ingredients:
- 75g raw cacao powder
- 270g plain flour
- 500g sugar
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 235 vegetable oil
- 240g sour cream
- 360 ml water
- 2 teaspoons white wine vinegar
- 1 teaspoon vanilla extract
- 2 free-range eggs
For the frosting
- 125g soft butter
- 275g cream cheese
- 650g icing sugar
- 150g smooth peanut butter
Source: Clean and lean for life - James Duigan
Chocolate cake with peanut butter frosting
Source: How to eat better - James Wong
(Source: Clean and Lean for life - James Duigan).
Method:
- Blitz the frozen banana slices and the avocado flesh in a food processor. Add the cacao powder, maple syrup, vanilla extract, salt and orange juice. Blitz again.
- Spoon the mixture into espresso cups. Adding the granola halfway through if you like.
- To serve, sprinkle over the orange zest. Refrigerate until serving.
Makes 10-15 chocolates
Ingredients:
- 90g cacao butter
- 50-60g raw cacao powder
- 2-3 tablespoons maple syrup or honey
- 1 tablespoon liquid coconut oil
- 5 brazil nuts, chopped into 1/2 cm pieces
10 cupcake cases or moulds
For an added bonus, serve the mousse in espresso cups and halfway through filling, add a layer of granola to add some crunchy texture to the chocolate delight.
Method:
- In a pan, melt the cacao butter on a very low heat.
- Stir in the cacao powder, 2 tablespoons of maple syrup and the coconut oil
- Remove the pan from the heat. Add some more maple syrup if required
- Put the brazil nuts in the cupcake cakes and pour in the chocolate mixture. Pop the chocolates in the fridge to set.