Praline chocolate bars

Nathalie / 22nd December 2018

 

In my quest to recreate the M&S Gianduja bar I had a go at making my own for Christmas.

Makes 5 bars

1½ cups (packed) grated cacao butter
6-8 tbsp maple syrup
½ cup raw cacao powder
1 tsp vanilla extract
½ cup praline noisette
½ cup mixed chopped/whole hazelnuts

To make the chocolate, add some water to a large saucepan over a low heat and fit a glass bowl inside which will sit on top of the rim and not touch the water.  Double boiler method is what you are trying to achieve here!


Add the cacao butter to the bowl and let it melt.
Once melted, add the maple syrup and whisk to combine.
Remove bowl carefully and sieve the cacao powder into the bowl.  Whisk to combine until there are no clumps.
Finally add in the praline paste and vanilla extract and whisk until fully combined.
Mix through the chopped and whole hazelnuts
I lined a deep bread pan which measured around 25cm x 15cm to create chunky large bars.  
Transfer the chocolate mixture to the pan and refrigerator until set.  I also added a few of the hazelnuts to the top for decoration.
Once set, cut into bars and enjoy! I would keep these in the fridge for 1-2 weeks or freeze for around a month.


 

Chocolate orange flapjack

Nathalie / 12th March 2019

Makes 16 bars

 

160g coconut sugar

200g coconut oil

250g gluten free porridge oats

150g gluten free porridge oats ground/flour

100g sunflower seeds ground (or whole if you prefer)

120g good quality maple syrup

1 orange zest

½ orange juice

2 tsp orange essence

100g dark chocolate chips (you could also use sultanas)

200g dark chocolate for the topping

Melt the coconut oil, coconut sugar and maple syrup in a pan over a low heat. When melted remove from heat and add oats, ground oats and sunflower seeds to the pan and stir together to coat all the oats with the mixure.

Add orange zest, juice and orange essence to the pan and stir in. Once mixed put the pan aside to cool a little before adding chocolate chips.

Once cooled, add the chocolate chips and mix in. Put the mixture into a lined brownie tin or shallow tray and press evenly with the back of a metal spoon.

Bake on the middle shelf of your oven for 15 minutes at 190 degrees.

Once cooled melt 200g of chocolate and spread over top of flapjack then put aside to set. Once set cut into bars.

Truffle freezer fudge

Nathalie / 26th June 2019

This is a great raw chocolate recipe that is free from Soya and very low in sugar using 100% cacao paste.  It has a lovely creamy truffle taste which is rich and indulgent - very satisfying!


300g raw cacao paste wafers (I used Sevenhills)
2 tbsp praline noisette

2 tbsp maple syrup
50ml warmed coconut milk (as needed)
100g dried cherries
50g raw almonds

50g blanched hazelnuts

To melt the chocolate, add some water to a large saucepan over a low heat and fit a glass bowl inside which will sit on top of the rim and not touch the water.  Double boiler method is what you are trying to achieve here!


Add the cacao paste to the bowl and let it melt.
Once melted, take off the heat and add the maple syrup and whisk to combine. The mixture thickens very quickly so I added some warm coconunt milk - you may need less or more.  It will keep the mixture fluid.

Next add in the praline nosiette, you will need to work hard to combine and perhaps add more milk.

Mix through the whole hazelnuts, almonds and cherries


I lined a deep bread pan which measured around 25cm x 15cm to create chunky large bars.  


Transfer the chocolate mixture to the pan and refrigerator until set. 
Once set, cut into fudge pieces and transfer to the freezer or fridge.

Apple Crumble

Nathalie / 11th September 2019

The garden yields some lovely apples at this time of year and depsite the considerably warmer weather I had to make the crumble! I use a brown sugar to give it a toffee apple feel/taste.

Serves 8

900g cooking apples

2 tbsp raw cane sugar

175 gf plain flour (Doves)

175g almond flour

115g coconut sugar

230g vegan butter (Naturli)

Sliced almonds to decorate top

Preheat the oven to 180C and begin by greasing a baking dish.  I used this large circular cast iron dish which has a 10 inch circumfrance.    Peel the apples and chop into 1 cm cubes (or larger if you prefer some of the the apples to be slighlty crunchy).   Place the apples into the dish and sprinkle the raw cane sugar over. 

In a separate bowl, rub the butter, ground almonds, flour and sugar into crumbs.    Sprinkle over the apples (you want the layer to be about half the layer of the apples to bake through).   Sprinkle over the flaked almonds (you could add other nuts).

Bake until goldon and brown and the apples are bubbling underneath.    Serve with Oatly single cream or vegan ice cream. 

Chocolate brownie with raspberry jam and peanut butter swirl

Nathalie / 17th October 2019

The easist bake to make with the best results for gluten and dairy free baking.  This is really good.  Trade the peanut butter for cashew if needed or tahini for nut free.

Makes 16 squares

115g vegan butter (Naturli), cut into chunks

175g dark chocolate (70%), broken up

150g  coconut sugar

3 eggs, beaten

85g Doves gluten free self raising flour

1/2 tsp baking powder (gluten free)

1/4 tsp himalayan salt

1tsp vanilla extract

For the topping;

1/2 cup raspberry jam

1/4 cup  dark choc chips

1/2 cup peanut butter/cahew butter or tahini

Fresh raspberries to decorate

Preheat the oven to 180C and begin by greasing a square brownie tin 8 inch x  8 inch (see picture). 

Over a low heat, melt the chocolate and butter in a saucepan, stirring to combine.  Remove from the heat once melted.

Beat the eggs and add one at a time to the cooled chocolate mixture. 

Combine the flour, salt and baking powder and slowly add in the dry ingredients to the chocolate mixutre, working the mixture gently.

Pour the mixture into the lined tin tray and sprinkle over the chocolate chips.  Working in rows, add  around 9 tsp of jam into the mixture, spacing evenly throughout the mixture.  Do the same with the peanut butter.  Use a toothpick to swirl the peanut butter  through the mixture.

Bake in the oven for 30-40 minutes.  I like to take it out when its a little bit wobbly in the middle.   A scewer would be  slightly sticky but mostly come out clean. The brownie tray will contiune to cook when out of the oven.  This gives it a more fudgy taste as oppose to chewy.

Once out of the oven and cooling, I add the fresh raspberries for decoration.  Allow to cool for at least 30 minutes before cutting.

Raw chocolate energy balls

 

The perfect snack box, nut free energy ball

Nathalie / 13th November 2019

Makes  appox. 20 balls depending on size

3/4 cup sunflower seeds
3/4 cup pumpkin seeds
2 tbsp ground flaxseeds
2 tbsp chia seeds
1 cup pitted mejadool dates
1 tbsp hulled hemp seeds
1 tbsp cocount oil

2 tbsp Nuzestvanilla protein powder
2 tbsp maple syrup (grade B)
2 tbsp raw cacao powder (plus extra for coating)
80g 90% dark chocolate chips (optional)

I use the magimix food processor for this recipe.  Start by adding the sunflower seeds, pumpkin seeds, flaxseeds and chia seeds into the blender and process for around 1 minute until a crumb texture develops. 

 

Add the pitted mejadool date, coconut oil, hemp, raw cacao, Nuzest protein powder and maple syrup. Process for another minute.  The mixture should be sticky and firm, ready for rolling. 

 

If you are adding the chocolate, chop into small pieces - similar to chocolate drop size.  You will need to transfer the mixture to a bowl and work the chocolate in evenly. Take around 2 tbsp of the mixture and roll into a ball.  Sprinkle raw cacao powder onto a plate or tray and coat each ball by rolling in the powder.

We keep our balls in a sealed glass jar or container and store in the fridge for up to 5 days.  You can also freeze the balls and we have been known to eat straight from the freezer!  I recommend soaking and dehydrating the sunflower and sesame seeds prior to use to aid digestion.

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