Christmas is approaching quickly and there’s a lot of sugar around. If you are a chocolate lover like I am, let's not miss out on all the fun.
If you are managing your blood sugar like I am, it’s nice to know that 70% dark chocolate has a low glycaemic index of 22. Hypoglycaemic guidelines state we stay below a glycaemic index of 50, so this works, right? Dark chocolate is a guilt free treat.
These are some of my favourite chocolate recipes that I make at home. I hope you like them too.
1. Chocolate Pudding
2 cups of coconut milk
1/2 cup chia seeds
2-3 tbs cocoa powder (or to taste) optional
1 tsp vanilla (or to taste)
1 tbs sweetener of choice (may use maple syrup, honey) optional
Put all in a blender and blend until smooth. Will thicken in about 10 minutes in the fridge.
There are endless flavour variations. You can omit the cocoa powder and vanilla and add a cup of strawberries or other fruit for a version, or add cinnamon and nutmeg for a Chia Chia Pudding. Enjoy!
2. Dark Chocolate Almond Bark (makes 1/75 lbs or 875 grams)
1.5 lb dark chocolate, finely chopped
1 cup unblanched whole almonds (toasted optional)
In bottom of double boiler, bring water to a simmer. Remove from heat. Add chocolate to top of double boiler and stir frequently until melted. Do not overheat. Stir in almonds.
Spread evenly onto an 11" by 15" pan, lined with waxed paper. Refrigerate 1h or until firm. Break into pieces. Can be layered between wax paper and stored in an airtight container and refrigerated for up to 3 weeks.
3. Chocolate Macaroons (makes approx 4 dozen cookies)
1/3 cup unsweetened cocoa powder
3 egg whites (organic or free range)
2 cups unsweetened shredded coconut
pinch salt
1 tsp vanilla
Preheat oven to 325 degrees F
Stir or sift through cocoa (to remove lumps) until smooth.
In a separate bowl, beat egg whites with salt until stiff peaks form. On your hand mixer low speed, gradually beat in cocoa, 1 tbsp at a time. Fold in coconut and vanilla.
Drop teaspoonfuls (5ml) of dough, 1 inch apart onto greased baking sheets. Bake at 325 degrees F for 15-17 minutes or until outsides are dry, but insides are still soft. With spatula, immediately transfer cookies to racks; let cool.
4. Chocolate Covered Dates. Makes a lot.
This is a delight that I discovered when travelling through Dubai, where dates are a specialty.
28 oz (794g) organic pitted dates
Organic almonds, count one per date (you get to count)
1 lb good quality dark chocolate (approximately)
Stuff each date with an almond. Place to one side.
In bottom of double boiler, bring water to a simmer. Remove from heat. Add chocolate pieces to top of double boiler and stir frequently until melted. Do not overheat.
Drop dates into melted chocolate, make sure they are covered. Remove date and place
on 11 by 15 pan, lined with waxed paper. When all dates are covered, refrigerate for 1h or until firm. Store in an airtight container in the fridge. Enjoy!
5. Chocolate Zucchini Cupcakes
with allspice and cinnamon, this recipe is from the Rebar Cookbook. Yields 9 large cupcakes.
1 cup brown sugar
1/4 cup melted butter
3/4 c olive oil
3 eggs
1 tsp vanilla
1/2c buttermilk
2 cups grated zucchini
1 cup dark chocolate chips
2 cups unbleached flour
1 cup cocoa sifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1.5 tsp cinnamon
1. Pre-heat oven to 350 F. Lightly grease large muffin pans and line w muffin cups.
2. In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
3. In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the centre of the oven for 35 minutes or until a toothpick comes out clean. Cool on a wire rack.
This recipe can be used to make cake and is especially great for children's birthday cakes.
6. Chocolate Black Bean cake
15oz cooked black beans
5 eggs
1 tbs pure vanilla
1/2 tsp salt
6 tbs coconut oil
1/2c honey
6 tbs cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
Place the black beans in a large bowl and use a hand blender to grind to a smooth consistency. Add the eggs one at a time, beating in smoothly. Add the other wet ingredients.
In a separate bowl, mix the dry ingredients together and smooth out any lumps.
Blend the dry ingredients into the wet, and mix together.
Grease or line a baking pan. Bake at 350 for 30-40 minutes or when a toothpick comes out clean.
7. Hot Chocolate
1.5 tbs pure cocoa powder
Heavy cream or whipped cream
1 tbs maple syrup
Pure chocolate has a low glycaemic index, and so does whipped cream…here is a hot chocolate recipe that you don’t have to feel guilty about.
Place all ingredients in your favourite mug…add hot water and enjoy.
8. Bonus Recipe…Pumpkin Quinoa Muffins
Yields 15 large muffins
Not chocolate but very yummy and handy for the holidays or anytime. This recipe also comes from the Rebar cookbook, and I have modified it from Pumpkin millet muffins, to Pumpkin Quinoa Muffins.
2 eggs, beaten
1/2c veggie oil
1c buttermilk or full cream
1/2c brown sugar/maple syrup
1/2 tsp vanilla
1.5 c pumpkin puree
1/2c rolled oats
1/2c cooked quinoa
1/4c pumpkin seeds
1.75c almond flour (this is what I use in this recipe, substitute what you like)
2 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1. Preheat oven to 350F, Grease or line muffin tin. Combine eggs, oil, buttermilk, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Add in pumpkin seeds and quinoa and mix.
2. In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.
3. Fill muffin cups generously with batter. Bake for 25 minutes or until an inserted toothpick comes out clean.
