Chocolate Protein Mousse in Chocolate Cups

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Makes 12

Preparation time: 20 minutes

Ingredients:

For Chocolate cups

4 TBSP extra virgin coconut oil

1.5 TBSP cacao powder

1 TBSP raw honey

For chocolate protein mousse

1 avocado

1 scoop Chocolate Optimum Gold Standard Whey

2-3 TBSP water

2 TBSP cacao powder

-Top with raspberries-

Method:

Place the 12 miniature silicone patty cups in the freezer. Freezing them will make it easier to set the chocolate cup.

Mix the chocolate ingredients together and one by one pour the chocolate into each chilled patty cup. Place each cup on its side and slowly rotate around so the chocolate covers the sides. Place all the cups back into the freezer.

Mix the water and protein powder together, cut the avocado up and place in a processor along with the cacao powder and mixed protein powder. Process until it turns into a mousse texture.

Take the chocolate cups out of the freezer and peel them out of the silicone patty cups. I used a piping bag to put the mousse into the chocolate cup. Top with raspberries.

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Lamingtons

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Makes: 10

Preparation time: 10 minutes

Bake time: 30 – 35 minutes

Ingredients:

For sponge cake

½ cup sifted coconut flour

6 large free range eggs

½ cup of milk of your choice, I’m using my homemade almond milk

2 TBSP extra virgin coconut oil

1 TBSP raw honey

Dash of salt

(optional; dash of cinnamon, nutmeg & vanilla essence)

For chocolate

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

½  – 1 cup unsweetened desiccated coconut

For the cream

See my homemade dairy free whipped cream recipe

For the jam

See my strawberry jam recipe

Method:

Combine all the dry ingredients together. Whisk the eggs in a separate bowl, once whisked combine them with the dry mix. Add the honey and coconut oil and mix until evenly combined.

Pour the mixture into a grease proof tin and bake at 170° C (338 F) for 30 – 35 minutes.

Allow the cake to cool. Once cooled cut into squares.

Mix the cacao, honey and coconut oil together and coat the cake with the chocolate then roll the cake into the desiccated coconut.

Place the lamingtons in the fridge or freezer for about ten minutes to allow the chocolate to set.

Once the chocolate has set sandwich two of the lamington pieces with the cream and jam.

Iced Dark Chocolate

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Serves 1

Preparation time: 5 minutes

Ingredients:

2.5 cups ice

1 cup homemade almond milk

1 TSP raw honey

1 TBSP cacao powder

For chocolate drizzle:

2 TBSP cacao powder

1.5 TBSP extra virgin coconut oil

Method:

Chill a glass in the freezer while you proceed to make your drink.

Mix the cacao powder and coconut oil together in a bowl, you can add additional sweetener if you like. Trickle the chocolate over the chilled glass (save some chocolate for the topping).

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Add the ice, honey, cacao powder and my homemade almond milk to a blender, process until the ice has crushed.

Pour the iced chocolate into the chilled glass and drizzle the top with the remaining chocolate.

‘Nutella’ Fudge Slice

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Preparation time: 15 minutes

Setting time: 20 minutes

Ingredients:

Base:

1 cup hazelnut meal

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

Topping:

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

2 TBSP cashew butter

2 TBSP coconut butter

Method:

Combine all the base ingredients together in one bowl and the topping ingredients in a separate bowl.

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This recipe fits two 12cm by 5 cm tins. Split the mixtures between the two tins.

Compress the base mixture by pressing down on it with a fork, or by hand.

Then spread the ‘nutella’ layer on top of the base.

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Place the slice in the fridge or freezer to set.

Dark Chocolate

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Preparation time: 5 minutes

Setting time: 5 minutes

Ingredients:

3 TBSP cacao powder

4 TBSP extra virgin coconut oil

1 TBSP raw honey

Method:

Start by breaking down the clumps in the cacao powder, either by sifting it or just crush it up with a spoon. Then add the honey and coconut oil and combine together.

IMG_5736 It’s sometimes a little tricky to get the coconut oil and honey to bond together. If the mixture is too runny put it in the freezer for about 1 – 2 minutes for it to harden up and proceed to mix again.

IMG_5742 When it is all evenly combined place it back in the freezer or fridge to set.