Is there anything better than chocolate on chocolate? In my opinion, no. Quite often when I’m baking I have a little chocolate left over, from cake decorations and the like, so I pour it into some little moulds and pop them in the fridge for a rainy day. Luckily, as I live in London, said rainy days are pretty frequent.
There I am playing around with baby H making cookies and testing a new recipe and I think to myself hell, let’s fill these cookies with chocolate. I asked baby H for her much respected council. She whole heartedly agreed that more chocolate could only be a good thing. Side note: unless you are the parent who has to clean up your child after they eat these, and for that I apologise in advance.
So here we go, these cookies are so soft they’re almost a cross between a brownie and a cookie and delicious they most certainly are too. Let them cool from the oven and the chocolate will ooze out beautifully, or pop them in the fridge after cooling if you prefer your chocolate centres to be solid. Or try a bit of both perhaps?
For the chocolate
- 6 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 3 tbsp cacao powder
- 3 tbsp cashew butter
For the cookies
Make the chocolate first – mix the ingredients well in a bowl then pour into small moulds (or half fill ice cube moulds) and leave in the fridge for half an hour to set.
While you’re waiting, make the cookies. To make the oat flour, blitz your oats in a food processor for around a minute or two until they become a flour. Pour this into a bowl and mix with the cacao powder and salt. In a separate bowl mix together the other ingredients, then pour this wet mixture into the dry and mix well.
Preheat your oven to 180C and take half of the mixture to make the cookie bases. I usually make around 6-8 large cookies so that I can get lots of chocolate in the middle. Place the bases on a lined baking tray then place one chocolate in the centre and use the rest of the dough to cover it. Make sure the chocolate is completely covered by a thick layer of dough so that it doesn’t escape while baking. Bake for 10 minutes, then leave to cool before eating.
Love, Mrs H xx
- 1 1/2 cups oat flour
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- Pinch of Himalayan salt
- 6 tbsp coconut oil, melted
- 6 tbsp cashew butter
Nothing beats the comfort of banana bread, fresh out the oven and all lovely and warm, smothered with something delicious on top. I’m a big lover of banoffee, so it seemed only natural for me to create a banana bread recipe with a little caramel twist. I’d also just discovered the banoffee almond yogurt made by the lovely people at Nush Foods (which sadly they don’t make anymore but all their other flavours are equally as amazing), so it seemed like a match made in banana heaven. Just call me Yentyl. Continue reading
It seems you lot are custard lovers. When I did a little shout out recently asking what things people would like me to ‘healthify’, custard tarts and custard creams were up there. It got me thinking, and off I daydreamed down memory lane remembering all the custard-covered desserts I consumed in my youth. Continue reading
Mint + chocolate really is a match made in heaven. Whilst the latter is indulgent, rich, warm and intense, the former is light, refreshing and cool. So it makes sense therefore that by the laws of attraction these two flavours make a very happy pairing.
I created these cupcakes because I’d had a real craving for something of the chocolate and mint variety, but I wasn’t quite sure what. One day, in a moment of clarity, it came to me! How amazing would it be to combine a fudgy chocolate cupcake with some light minty frosting! The perfect juxtaposition if you ask me. Continue reading
Who else used to love a Vienetta? On Friday nights when I was younger, we’d go to my grandparents for dinner, and my grandma would always bring out some kind of dessert, a fruit salad and a Vienetta. It might be considered a little bit 90’s, but you’ve got to admit that the idea is pretty genius. The creamy ice cream, combined with wafer-thin layers or crunchy crispy chocolate just adds a whole extra level of deliciousness.
When it comes to recipes where I really feel I’ve hit the nail on the head, I get a bit excited sometimes. Having made these, I knew I was onto something, so quickly photographed them (also quickly because it was so hot they were melting and because baby H was losing her patience at not being able to eat them), uploaded my pics and posted a photo on Instagram promising the recipe to you guys that very evening.
These guys were a real hit when I posted about them on the gram, and I can totally understand why. PB & J is just the best combo as we all know, and the combination of peanut butter ball with gooey jam oozing out is just too delicious for words. After I’d made these, not only did the online world get super excited but my brother, who I’d taken a care package too after his wife had given birth to my beautiful new niece, stated that they were the best things I’d ever made him. So I figured that was good enough feedback. Continue reading
I love cheesecakes. I love smoothies. So by mathematical logic, it should make sense that I double love cheesecake smoothies. And that logic ain’t wrong my friends. Want to know the great thing about cheesecake smoothies?