Showing posts with label chocolate. Show all posts

Seriously Delicious Raw Chocolate Energy Balls



These energy bites are a great pick-me-up for the afternoon slump, but their natural sweetness also make them a perfect, guilt-free dessert. I created this recipe as a snack to bring with me to university thinking they would be reminiscent of Nakd bars or a similar raw energy ball. To my surprise, I like my own homemade version so much better. I am having a hard time not eating them all in one go. Whilst these energy balls are healthy, they do of course have good, natural fats and so moderation is always important. Pair these with a coffee, tea or large glass of milk for a perfect afternoon "fika" or simply grab on the go for a boost of energy. I like mine plain, but these would be delicious rolled in cocoa powder, desiccated coconut or even chopped nuts. If you are feeling really ambitious, make a few of each topping. Either way, you will find these so incredibly more-ish. Good thing they are incredibly quick to make.

Ingredients Makes roughly 20 golfball sized energy balls 

1 heaped tbsp of unsweetened cocoa powder
1 dl (100ml) of oats
250g of dates
1 tsp of vanilla extract
3 tbsp of almond butter
a pinch of salt

Preparation
  1. Begin by pitting your dates. Then soak them in hot water for in 10 minutes to soften. If you have incredibly soft dates you could skip this stage; however, I find regardless of the quality, soaking them in warm water helps when blending. 
  2. Drain the dates and then add to a food processor or blender. Something like a Nutribullet works fine too! 
  3. Blend the dates until smooth. Depending on your desired texture you can either add all the remaining ingredients into the blender as well. Blitz until smooth. OR you can simply add the rest of the ingredients in whole to the date paste and combine well with your hands in a separate bowl. 
  4. Finally, roll the mixture into golfball seized balls. If you want a topping, simply roll them in your desired topping before refrigerating. 
  5. Refrigerate or alternatively just leave in an air-tight container. Either way is fine, but obviously refrigerating will give for a firmer texture. 
  6. Enjoy!  
chocolate dessert energy balls
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Chocolate, Peanut Butter 'Nice' Cream | Dairy Free


I am not going to claim this 'nice' cream is better than full-fat, rich vanilla ice-cream. It is however delicious, chocolate-y, rich and sweet. It is great for after the gym, as a dessert or even breakfast. Plus it dulls the chocolate craving. Yes, you can now have a guilt-free ice-cream for breakfast. It is incredible how the frozen banana makes such a perfect soft-serve consistency. This 'nice' cream is also dairy free meaning you can serve it to all your vegan and lactose intolerant friends! This treat is so customisable, but this flavour combination is my favourite. Feel free to top with fresh fruit, toasted nuts, chocolate sauce (dairy free or not). Make it your own! You will, however, need a blender or preferably a food processor. 

Makes one large serving
Ingredients
2 frozen bananas, cut into 2 cm pieces 
1 tbsp of raisins or 2 dried dates 
1 tbsp of peanut butter, I prefer chunky rather than smooth 
1 tbsp of unsweetened cocoa powder 

Preparation
  1. For best results freeze your bananas overnight. At the very least for 4 hours. If you do not wait long enough you will have more of a chocolate mousse than a soft-serve consistency. Either way is delicious, but not properly frozen is better. 
  2. Pulse the raisins in a blender or food processor until smooth. 
  3. Add the bananas and pulse or blend until almost completely smooth. You want a few lumps remaining. If you are bananas are not blending evenly, scrape down the sides and make sure everything is getting equal opportunity to hit the blade. 
  4. Add the cocoa powder and peanut butter. Blend until fully smooth. Make sure to stop as soon as the mixture is lump-less otherwise it will get too loose. Alternatively you can add the peanut butter at the end for a streak of peanut butter running through. 
  5. Enjoy! 
  6. For extra texture, sprinkle on some dried fruit and nuts.
banana breakfast chocolate
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Frosted Mocha Squares Topped with Coconut



These sweet treats are a traditional Swedish dessert known as Mockabitar or Kärleksmums, which translates to "mocha bites" or "love treat." Whatever you call them though, they are delicious! I love the combination of chocolate and coconut, which is very popular in Sweden. The coffee in the frosting is what makes these mocha. The coffee does not really carry a strong flavour but boosts the chocolate flavour.

      Prep Time             Cook Time              Makes    
10-15 min 10-15 min Approx. 20

Ingredients 

 Mocha Squares

2 eggs
300g of sugar
150g of melted butter
150ml of milk
2 tsp of vanilla sugar or essence
450ml or 240g of  plain flour
3 tsp of baking powder
1.5 tbsp of cocoa powder

Frosting 

200g of powdered sugar
2 tbsp of melted butter
4 tbsp of coffee
1.5 tbsp of cocoa powder
2 tsp of vanilla powder or extract
desiccated coconut, to sprinkle on top

 Preparation 

 Mocha Squares 

  1. Preheat the oven to 200C or 400F. 
  2. Line a medium sized baking pan with baking paper. 
  3. Cream together the melted butter and sugar using an electric mixer or by hand. 
  4. Add the eggs, one at a time. Combine well into a smooth batter. 
  5. Add the milk, whisk in again. 
  6. Sift in the dry ingredients (baking powder, cocoa powder and flour) and combine again. 
  7. Bake on the bottom shelf of the oven for 10-15 minutes. 
  8. Allow to cool completely for add the frosting. 
Frosting 
  1. Combine all the ingredients list above until smooth. Use an electric or hand mixer. 
  2. If it seems too runny you adjust the amount of powdered sugar. 
  3. Pour onto the mocha squares and smooth out using a baking spatula. 
  4. Sprinkle the coconut on top. 
  5. Cut into squares, serve and enjoy! 
cake chocolate coconut
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Swedish Chocolate-Oat Truffles


The perfect, easy Swedish dessert. They also make a great homemade gift!

 Ingredients

300ml of oats
180g of sugar
2 tbsp of good quality cocoa powder
2 tbsp of vanilla sugar
1.5 tbsp of milk
100g of butter

Combine all the ingredients with your hands. Roll into small balls and then roll again in coconut flakes. Keep chilled in the fridge. You can eat them right away if you want, but I would try to wait at least 30 minutes. Enjoy!
chocolate chocolate balls choklad bollar
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Beetroot Brownies



This recipe is a slightly modified version of this one from the River Cottage. 
Ingredients 
150g of flour 
250g of boiled, cooled, peeled beetroots 
250 of dark chocolate (60%)
250g of sugar 
250g of butter (unsalted) 
3 large eggs 
1/2 tsp of baking powder
1/2 tsp of baking soda 
pinch of salt 

Baking Time! 

  1. Preheat the oven to 180C. 
  2. Melt the dark chocolate and the butter in the microwave at 15 second intervals. Stir after each interval. Keep repeating the process the until the chocolate and butter are fully melted. 
  3. Mix the sugar and eggs on a high speed until well combined. 
  4. Slowly add the chocolate to temper the egg-sugar mixture. Otherwise you will scramble the eggs. 
  5. Sift in the flour, baking powder and baking soda. Mix on low speed or use a spatula and fold it in. 
  6. Finally, finely grate the peeled beetroots and fold it into the mixture. 
  7. Bake for 20-25 minutes in a medium sized baking dish. 
  8. Let cool for about 30 minutes. Serve plain or with some ice cream! Enjoy :) 
baking beetroot beetroot brownies
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Step by Step: Super Easy and Delicious Chocolate Covered Oreo Strawberries

Chocolate covered strawberries is a phrase that makes my heart sing. Add oreos to the mix and I'm in heaven. These makes a great gift but also an excellent quick dessert to bring to barbecue, picnic or party. I served this with drinks before a ball, and they were an excellent Prosecco pairing.  If you want a glossy finish your chocolate make sure that you temper it and keep it out of the fridge. 


Wash the strawberries. 

Melt a bar of white and dark chocolate in 30 second increments, stirring at each increment. Blend 6 oreos in food processor.

Dip the strawberries in the chocolate and then in the oreos. Place on baking paper to set.
chocolate chocolate covered strawberries chocolate strawberries
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Mormor's Chocolate Pudding


Mormor in Swedish literally means 'mother mother' or mum's mum. A simpler translation would just be grandmother :) This chocolate pudding is so delicious and a nice, light chocolatey dessert. When my mormor and I made it for a family gather it was a bit hit! Also, this chocolate pudding could not be simpler to make as there is no hassle with gelatine. This also means that this recipe is great for vegetarians. I have yet to try the pudding with a non-dairy milk, but I am keen to try making it with almond milk or chocolate, soy milk.

Ingredients 

 6 dl of milk (semi-skim, preferably whole milk; lactose free milk works fine too)
5 tbsp cornstarch
5-6 tbsp cocoa powder
3 tsp of vanilla (to taste)
Granulated or caster sugar for dusting

Cooking 

  1. Add the milk, cornstarch, sugar and cocoa powder in a pan. 
  2. If you decide to use lactose free milk, add another half tbsp of cornstarch at this point.
  3. Let the mixture cook through on medium heat, whilst constantly mixing. This should not take more than a minute or two. The mixture should be the consistency of a thick custard. You will now that it is finished when it comes much harder to stir. 
  4. Add the vanilla. 
  5. Pour the mixture into a medium to large bowl. 
  6. Dust some sugar on top to prevent a skin from forming. 
  7. Let chill in the fridge for 2-3 hours. 
  8. Serve with whipped cream. 
Serves 4-6. Approximate cooking time: 5 minutes. Full prep time: 2-3 hours. 
chocolate chocolate dessert chocolate desserts
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Decadent Chocolate Muffins

These are my decadent chocolate muffins aka chocoholic's dream muffins. I made these for my chocoholic dad's visit. He's not a big fan of frosting, but I wanted these to be rich, indulgent and inviting enough for a dessert. Muffins make me think of brunch or a naughty breakfast, so perhaps mini cakes is a better way to think of these treats. Using chocolate instead of cocoa powder really makes chocolate makes so much richer and fuller in flavour. Plus, I think using real chocolate in the batter simply makes for a moister cake. Pair these with a big glass of milk and you're in for a real treat.

 Ingredients 
125g dark, baking chocolate
75g of butter, cut into cubes
3 eggs
70g of icing sugar
2 tbsp almond flour
3 tbsp of plain flour
1 tsp of baking powder
60g of white chocolate chips

Baking Time!
  1. Preheat the oven to 250C. 
  2. Melt the chocolate in a microwaveable bowl at 30 second increments. After each 30 seconds stir the chocolate. 
  3. Add the butter cubes into the melted chocolate and stir. 
  4. Break the eggs into a separate bowl and whisk them at a medium speed for 3-4 minutes or until the eggs are thick and frothy.  
  5. Sift in the icing sugar, almond flour, baking powder and plain flour. Fold it in, combing well but try to retain as much air as possible. 
  6. Add the melted chocolate slowly. After about half is mixed in the rest can be put in all at once. You need to start slowly to prevent the eggs from scrambling.
  7. Dust the white chocolate chips in a little flour and then mix in. Alternatively, add them on top. 
  8. Divide the mixture into the lined muffin tins.  
  9. Bake for 8-10 minutes or until well risen and firm. Check with a knife, it should come out clean. 
  10. Serve warm and with a glass of cold milk. 

Enjoy!

Makes 8 chocolate muffins. Approximate baking and prep time: 20 minutes. 
baking chocolate chocolate muffins
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Banana and Chocolate Chip Cupcakes

I absolutely love cupcakes. They are much simpler to make than a cake. Plus it comes in individual serving sizes, which means no sharing! Banana and chocolate chip is a classic flavour combination, and for a lighter option these cupcakes are great without the frosting. Bearing that in mind, cream cheese frosting is a delicious accompaniment. These recipe can also be baked in a loaf tin for a classic banana bread. You can frost bread too; don't worry.

 Ingredients
2 bananas
1 1/2 dl sugar
1 egg
50g melted butter
2 tsp of baking powder
4 tbsp of cream
2 1/4 dl of milk
1 tsp of vanilla essence, sugar or extract
150g (or more!) of chocolate chips, optional

Frosting Ingredients 
This frosting is based on this recipe, and it makes a great cream cheese frosting. 

110g of unsalted butter, at room temperature
110g of cream cheese, at room temperature 
250g of icing sugar
1tsp of vanilla essence or extract 

Baking Time!

  1. Preheat the oven to 175C. 
  2. Mush two bananas with a fork and then mix them with the sugar. 
  3. Add one pre-mixed egg. 
  4. Pour in the melted butter and cream. 
  5. Add 2 1/4 dl of flour with the vanilla and baking powder. Mix well at a low speed. 
  6. Finally, add the chocolate chips. Make sure to mix some flour with the chips prior to adding them to mix to prevent sinkage. 
  7. Bake in the oven for about 20 minutes or until lightly browned. 
  8. A knife show come clean out of the cupcakes when they are finished. 
Frosting 
  1. Cream together the butter and cream cheese. 
  2. Use a medium speed on a standing mixture or high on a hand mixer for about 5 minutes. 
  3. The finished produced should be smooth, airy and a lighter colour than the original mixture. 
  4. Slowly add the icing sugar to prevent spillage. 
  5. When you have finished the frosting should be thick and be able to hold a peak. 

NB: This recipe can also be used make a delicious banana bread or muffins. For banana bread simply add the mixture to a bread tin and bake for approx. 40 minutes. For muffins simply leave off the frosting. 
baking banana banana bread
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