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.

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Chocolate Zucchini Bownies

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Makes 6

Preparation time: 10 – 15 minutes

Cook time: 60 minutes

Ingredients:

For brownies

1 cup quinoa flour

1 zucchini

1 free range egg

2 TBSP raw honey

2 TBSP extra virgin coconut oil

1 TSP baking powder

Dash of salt

1/4 cup walnuts

For topping

See my dairy free whipped cream recipe

See my dark chocolate recipe

1/4 crushed peanuts

Method:

First you need to toast the quinoa flour, do this by either cooking it in the oven for 10 minutes at 180 degrees Celsius or toast in a frying pan on a medium heat for 10 minutes.

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Wash, peel and grate the zucchini.

Mix all the dry ingredients, followed by the wet ingredients and zucchini then add this mixture to a processor and process until smooth.

Line a baking container with grease proof paper, pour the mixture in. Crush the walnuts and spread evenly through the mixture.

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Bake at 170 degrees Celsius for 1 hour. Allow to cool before serving.

Cover with dark chocolate, whipped cream and crushed nuts.

Chocolate Nut Clusters

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Makes 8

Preparation time: 5 minutes

Setting time: 5-10 minutes

Ingredients:

3 TBSP cacao powder

1 TBSP raw honey

4 TBSP extra virgin coconut oil

¼ cup walnuts

¼ cup macadamia nuts

¼ almonds

Method:

Mix the chocolate ingredients together thoroughly then mix the nuts in.

Ensure the mixture is cold enough that the nuts clump together, if they don’t freeze the chocolate for a couple of minutes. Separate this mixture into the patty cups and keep refrigerated.

Strawberry Filled Chocolate

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Makes 8

Preparation time: 10 minutes

Setting time: 5 minutes

Ingredients:

For chocolate:

3 TBSP cacao powder

3 TBSP extra virgin coconut oil

1 TSP raw honey

For strawberry filling:

See my strawberry jam recipe

Method:

Freeze 8 silicone patty cups. Freezing them will make it easier to set the chocolate base. Mix the chocolate ingredients together and pour the chocolate into each chilled patty cup, remembering to leave half of the chocolate for the topping. Place each cup on its side and slowly rotate around so the chocolate covers the sides.

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Put the patty cups in the freezer for a few minutes.

Take them out and spoon 1 TSP of strawberry jam into each patty cup, freeze again for 5 minutes.

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Cover with the remaining chocolate. Keep refrigerated.

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.

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.