Raspberry coconut chocolate cheesecake

I’m sure I’ve said this before to you guys but raspberry, coconut and chocolate is a winning combination in my book. I feel like raspberries don’t get the love that strawberries do in life…it’s all strawberries and cream, chocolate dipped strawberries and of course we all know which berry gets to be sandwiched between vanilla and chocolate in Neapolitan ice cream. Yep, strawberry. Continue reading

The worlds most amazing quadruple chocolate truffles


Ok, so you might have heard of double chocolate, or maybe even triple chocolate, but quadruple chocolate? Our unofficial motto in the Hollingsworth household seems to be ‘if in doubt, chocolate’ – both Mr H and I are long-standing chocoholics (we think it’s genetic, my dad and his mum are both of a similar disposition so we must have inherited the chocolate gene) and rarely a day goes by when we don’t both indulge in a little cacao (raw of course).

So now that Easter (an event high up on any chocolate lover’s calendar) is fast approaching I knew it was time to get chocolatey. I wanted to make something with a truffley chocolately centre and I also wanted to experiment with dark and white chocolate so these truffles are basically the amalgamation of everything I dreamed up!

They’re honestly just the most divine things ever, and I promise you even the biggest of sugar addicts will love them, despite the fact that they are completely free from refined sugar and anything remotely nasty. They’re also really simple to make, and you only need eight ingredients!

Makes about 10 of the worlds most amazing truffles

Ingredients 

For the truffles

  • 3 tbsp cacao powder
  • 2 tbsp cacao nibs
  • 3 tbsp maple syrup
  • 1/2 cup cashews
  • 1/2 cup cacao butter
  • 1/3 cup coconut cream

For the dark chocolate coating

  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1/4 cup cacao butter

For the white chocolate coating

  • 3 tbsp maple syrup
  • 1/2 cup cacao butter
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut oil

For the truffle fillings, combine all the ingredients except the cacao butter and cacao nibs in a food processor and whizz until you get a smooth, gooey mixture. While this is mixing, melt the cacao butter in a bowl over a saucepan of boiling water until it is all melted.

Pour the melted cacao butter into the food processor and blend for another 30 seconds or so, until it is all mixed in. Spoon the mixture into a bowl and stir in the cacao nibs. Place the bowl in the freezer for 10 minutes, so that it hardens enough to be able to form it into balls. Remove from the freezer and shape into smallish balls. Pop them back in the freezer to set.

For the dark and white chocolate coatings, melt the cacao butter for each in a bowl over a saucepan of boiling water, then stir in the other ingredients. Remove the truffles from the freezer and dip them in the melted white and dark chocolate – the more times the better! Pop them in the fridge for ten minutes to set then enjoy!

Love, Mrs H xx

Chocolate stuffed chocolate donuts with a chocolate glaze

I never used to be a donut person, AT ALL. People used to bring trays of Krispy Kremes into my old office to celebrate their birthdays and even though at that time I was a sugar fiend through and through they just didn’t float my boat. They were too sickly, too sugary and frankly, not chocolatey enough. Although actually even the chocolatey ones tasted kinda weird to me, so maybe that wasn’t the problem.

Anyway, this year, with baby H being almost 18 months I thought I might make us some donuts to celebrate Hanukkah. Let’s just say that with her and mr H around, these bad boys did not last the full eight days, far from it. If they had I think that would have been the real miracle of Hanukkah.

I’m not surprised they love them, these donuts are soft and fluffy with a little bit of gooeyness, studded with chocolate chips and covered in the most heavenly chocolate glaze.

So now ‘donut’ is a key word in baby H’s vocabulary, as well as blueberries (bwees), pancakes (bam bams) and pasta (papa). It’s safe to say she’s a fan of the carbs!

These donuts are just eight ingredients (including the glaze) and they’re really easy to make. I wonder how long they’ll last in your house?

Makes 8 small donuts

Ingredients

  • 1/2 cup ground almonds
  • 1/2 cup buckwheat flour
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • 4 tbsp coconut oil, melted
  • 4 tbsp applesauce
  • pinch of salt
  • ¾ cup almond milk
  • Optional: chocolate chips for stuffing

For the glaze

  • 2 tbsp coconut oil, melted
  • 6 tbsp cacao powder
  • 6 tbsp maple syrup

To make the donuts just pop the ingredients in a food processor and whizz until you have a lovely sticky mixture. If you don’t have a food processor you can always mix by hand, just pop the dry ingredients in a bowl first and mix then add the wet ones. Either way, stir in the chocolate chips if you’re using them and then pop the mixture into a donut pan or mould.

Preheat your oven to 180C and bake the donuts for about 15-20 minutes or until a skewer or toothpick inserted comes out clean. Leave to cool while you make the glaze.

For the glaze, just pop the ingredients in a bowl and give them a good old stir until you have the most decadent and rich chocolate. Dunk the donuts in one by one and get ready for a taste sensation!

Love, Mrs H xx

Barbie’s vanilla berry surprise cupcakes

I’m a real girly girl – in my opinion you can NEVER have too much pink, it’s just not possible. I’m 30 years old, yet when I go into clothes shops I find myself drawn to the kids clothes section and wishing that some of their pink sparkly numbers came in my size. So when I gave birth to my daughter I was so excited that I could live my life through rose tinted everything vicariously through her. Turns out she’s a bit of a tomboy – sod’s law hey! Continue reading

Gingerbread truffles

I was going to call these gingerbread balls, because I was worried that if I called them gingerbread truffles then the truffle police would come after me brandishing their Oxford English Dictionaries and telling me that a truffle needs to either be a) snuffled by a pig or b) a chocolate covered in cocoa. Continue reading

Raw pumpkin pie (because your oven’s got enough to be getting on with on Thanksgiving)

I’ve (still) never had a traditional Thanksgiving dinner, but this year Mr H volunteered me to make one. You see we were trying to get a date in the diary with a very busy bunch of our friends to come for dinner, and when we finally managed to get one in (it’s honestly been about six months in the making) we realised that it was Thanksgiving day. ‘We will host a thanksgiving dinner!’, he said. ‘It will be fun!’, he said. Now I don’t know about you but I don’t tend to make massive roast dinners on random Thursday nights while Mr H is at work and I’m trying to look after a small child BUT I like a challenge so I’m going to see what I can do.**  Continue reading

Salted pecan caramel cups

At the beginning of this year, I decided I wanted to tick something off my bucket list and try my hand at a farmer’s market stall. After all, my maternity pay was coming to an end and I needed to find a way of making some £££ without getting a ‘real’ job. Turns out the stall was just the beginning, and this year has been a total whirlwind to say the least.

Continue reading

Aubergine pizzas

I LOVE aubergine. It’s my favourite vegetable (which for me is a big deal as I also LOVE vegetables very much and try not to discriminate between them) and whenever I’m out at a restaurant, if there’s aubergine to be had I’m all over it. Trips to visit my cousins in Israel are basically just massive aubergine fests, as they do the most incredible dishes with tahini and pine nuts and they’re basically just heaven on a plate. I created my Israeli-inspired roasted aubergine recipe after one such visit but don’t get me wrong, my favourite vegetable has a lot more to offer, so I felt the need to share with you another of my fave ways of eating it. Continue reading

Lemon and ginger cheesecake bites

When I get a little run down or if I catch a cold, I’ll always make myself a little concoction of lemon, ginger, honey and hot water which seems to work a treat and tastes delicious too. The tartness of the lemon, spiciness of the ginger and the sweetness of the honey are just a great combination taste-wise, as well as having lots of lovely healing powers between them too.

Last time I felt a bit poorly, I sat on the sofa snuggled up and sipping away and decided I needed to create a recipe showcasing these fabulous flavours, as they really do work so well together. So I came up with these amazing lemon, ginger and honey cheesecake bites! They are just heavenly – the base tastes just like gingerbread and the creamy cheesecake layer is refreshingly zingy at the same time as being gorgeously sweet thanks to the lemon and honey.

So next time I’m feeling under the weather I think I’m just going to make myself a batch of these to go with my hot drink, to give myself the best chance of getting better of course…all in the name of a speedy recovery! And I should probably keep consuming them as a preventative measure too…as, I reckon, should you – they’re just so yum!

Ingredients

For the base

  • 1 1/4 cup cashews
  • 1 1/4 cup oats
  • 1 cup dates
  • 1 thumb sized piece of fresh ginger
  • 1 tbsp coconut oil

For the cheesecake layer

  • 1 cup cashews soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1/2 cup coconut oil
  • 1/2 tsp vanilla
  • 4 tbsp maple syrup (or honey)
  • Zest of 1 lemon

To make the base, simply pop the ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.

To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment. Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!

Love, Mrs H xx