Category Archives: chocolate

Chocolate Vegan Mousse

Who doesn’t love a creamy chocolate mousse?
I love t when it’s rick, decadent and of course healthier than a traditional mousse, plus this recipe is gluten free and vegan.
Try this at your Christmas table this festive season.
  • 3 tbsp coconut oil
  • 1 large & ripe avocado
  • 4 tbsp cacao powder
  • 5 pitted and soaked for at least 2 hours
  • 2 tbsp agave syrup
  • ½ tsp vanilla extract
  • crushed hazelnuts
Soak the dates in warm water for at least 3 hours. The longer you wait, the smoother the mousse gets.
In a blender, mix the dates until you have a smooth paste. You can add some warm water in case your blender doesn’t run smooth
Melt the coconut oil until it turns liquid
Combine the coconut oil, agave syrup, avocado, cacao, dates, and vanilla extract in the blender and blend until smooth
You might have to scrape the sides of your blender several times in order to get a really smooth texture.
Scoop into two or four bowls depending on how large you want your servings, sprinkle with crushed hazelnuts and refrigerate until ready to eat or indulge in straight away.

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Healthy Nutella

Homemade is always better than processed, packaged foods. Making foods yourself allows sugar and fat control. Along with what ingredients you wish to incorporate.

I decided on my version of Nutella as I was craving something sweet, but also didn’t want the added empty calories.

You will need:
2 cups raw unshelled hazelnuts
4 tbs unsweetened cocoa
2 tbs honey
3 tbs melted coconut oil

Preheat oven to 150 degrees celcius and spread the hazelnuts on a baking tray and roast for 10-15 minutes. You will know the nuts are ready when you see the skins flaking.
Let the hazelnuts cool and them rub them between a couple of sheets of paper towel to remove the skins. You may have to do this one handful at a time.

Place the nuts into a food processor and blend until the nuts create a thick butter. They will begin to release their natural oils and become liquidy.

Once creamy add the coconut oil, honey & cocoa. I used Manuka honey for added health benefits but agave or brown rice syrups would work just as well if you’re vegan.

Add any extra sweetener to your taste.

Your ‘Nutella’ will store in the fridge for up to two weeks. Leave at room temperature before spreading!

Pretzel Sticks

These were such a treat for my work buddies! I made a batch & then ended up tripling it a couple of weeks later for all the team to enjoy.

You will need:
2 blocks of dark chocolate
1 packet of large pretzel rods
Toppings of your choice- 
I used crushed peanuts, sprinkles, flaked almonds & candied cake toppings.

Melt the chocolate using a heatproof bowl, sitting atop a pot of simmering water, making sure the bowl doesn’t touch the water.

Once the chocolate has completely liquified use a spoon to coat 3/4 of each pretzel rod.

Place each coated rod onto a tray lined with baking paper & refrigerate. 

Once hardened repeat the process so each stick has been double coated in chocolate, but before placing on the baking paper coat each chocolate coated stick in whatever topping you have chosen. A spoon is helpful to coat the entire stick. Place down quickly on the tray & refrigerate.

This recipe yields about 15-20 sticks depending on the pretzel size. I found large ones from Maxi Foods in Ferntree Gully. These can easily be made in ‘mini’ form using standard sticks.

The mix of the salt from the sticks & the sweetness of the chocolate makes them a fun and indulgent treat. And the best part is they’re so easy & cheap to create.
The pretzels should be refrigerated if it’s a warm day but will store for up to a week in an airtight container in the pantry.

Definitely a ‘sometimes’ food though!

Du Chocolat Egg White Oats

Have you tried egg whites in your breakfast oats? They help create low calorie fluffy creamy oats.

I made some for breakfast this morning using some Sugar Free Du Chocolat powder. Yummy!!
You will need:
4 tbs oats
1 tbs chia seeds
2 tsp Du Chocolat
2 tbs Unsweetened Almond Breeze 

2 egg whites

Sliced banana and blueberries to garnish

On a low heat mix all the ingredients with a whisk in a small saucepan. Beat well until mixture becomes thick.

Serve in a shallow dish and garnish with fruits.

Chocolate Chip Cookies

These little devils are super sweet and very moist.  Perfect for those with a sweet tooth that are watching their calories but aren’t too concerned about a naughty treat every now and then.

You Will Need-

1 1/2 cups wholemeal flour
1 cup Natvia for Baking
1/4 cup Natvia Drinking Chocolate
1/2 cup dairy free chocolate chips
4 eggs/*egg replacer
120g softened Nuttlex
1 tbsp. bi carb soda

Combine the flour and bi carb in a bowl.  In a separate bowl whisk the butter, both Natvia’s, and eggs.
Once mixed slowly add the flour mix and then stir in the chocolate chips.

Spoon small piles of the mix onto lined baking pans and bake in a pre heated oven at 180 degrees for 10 minutes.
You can flatten out the cookies with a fork before baking depending on how much you would like the cookies to spread.

You will find the cookies will bake almost like mini cakes with fudgy centres.

One cooked leave on a wire rack to cool and harden.

These are super yummy and very sweet.  Perfect with ice cream or dipped in a warm drink.

This recipes makes 20 cookies.

Each cookie contains 63 calories, 4g fat, 3.8g carbs & 1.9g protein

*Using egg replacer makes these cookies vegan.

Raspberry & White Chocolate Cupcakes

wanted to make something sweet for the weekend, and I hadn’t baked cupcakes in a while.
I prefer I play around with recipes and hope they turn out well.
I made these gluten free.
You will need:
1.5 cups gluten free self raising flour 
1/2 cup unsweetened almond milk
1/2 cup powdered stevia
1/2 block dairy free white chocolate, chopped
1 cup mixed berries ( I used mainly raspberries)
2 tbs Natvia icing sugar

I used Sweet William brand dairy free chocolate, Almond Breeze almond milk and the berries I used from frozen.
Combine all ingredients, reserving about a quarter of the chocolate, and place in patty pans and bake at 180 degrees for 20 minutes. 
Once cooled melt the remaining dairy free chocolate with a tablespoon of almond milk & two tablespoons icing mixture. Top each cupcake with a dollop of icing, a few extra berries & any chocolate shavings. 

These came out moist & almost a cross between a muffin and cupcake. 
Refrigerate these but leave to sit out of the fridge for about 20 minutes before consuming.