Guiltless Chocolate Recipes
Vegan Soft Cookie Dough Bites
240g drained chickpeas, must be patted dry
2 teaspoons vanilla extract
165 grams natural peanut butter or almond butter at room temperature
80 grams honey
1 teaspoon baking powder
A pinch of salt if your peanut butter doesn't have salt in it
90 grams cacao nibs or dairy-free chocolate chips
Preheat your oven to 175°C. Combine all the ingredients, except for the chocolate, in a blender and pulse until very smooth. Gently stir in the chocolate chips. Form the shape of the dough balls with your hands and place onto parchment paper. Press to make more cookie shaped if you prefer.
Bake for about 10 minutes. The dough balls remain very soft.
Grain Free Chocolate Cake
½ cup cacao
½ cup coconut flour
2 ½ teaspoons gluten free baking powder
½ teaspoon ground cinnamon
Pinch of sea salt
6 free-range eggs
½ cup honey
½ cup olive oil
½ cup coconut milk
1 teaspoon vanilla paste
Preheat oven to 160°C and meanwhile combine the dry ingredients well and then add the eggs, honey, vanilla, coconut milk and olive oil until smooth. Pour the mixture into a 20 cm baking tin lined with baking parchment. Bake the cake for an hour or until cooked through (test with a skewer). Remove from the oven and cool. This cake looks amazing decorated with a ganache or dairy-free chocolate icing.