Rocky road. What an apt recipe to be sharing in 2021! It’s been a Rocky road alright, but baking has certainly helped many of us through. I’ve baked lots of things to keep us going, I’ve baked as an activity with baby H during homeschooling months, I’ve baked and left goodies on friends and families doorsteps to spread a little love, and I’ve baked and queued for the post office to send my goodies to lovely customers all over the UK.
This recipe came about because my kids were watching Blippi on YouTube (yet again) and he went to a factory where they made some Rocky road. My daughter said ‘I want to make that’ so I came up with this super simple version, with my own little twist of course!
Mango has long been my absolute favourite fruit, ever since I was little. It seemed such a luxury to me back then and so exotic, and the same goes for passionfruit. I used to have little fruit salads on a Friday night when my grandparents came round for dinner, and my all time fave was mango chopped up with passion fruit seeds on top. If I really hit the jackpot it was served in a chocolate bowl. How totally 90s right.
These have been a LONG TIME COMING. If you came down to my market stall in Hampstead you’d know that I’ve mastered the Snickers, conquered the Ferrero Rocher and perfected the Bounty, but the Twix has always been on my hitlist. That’s right, I’m healthifying chocolate bars like nobody’s business and boy am I having fun doing it.
Twix bars (along with KitKats) were one of my favourite chocolate bars as a kid, mainly because the fact that they had two fingers made me feel like I was getting double as much. The more chocolate the better after all. Although for me (and I’m guessing for you too as you’re reading this) not that kind of chocolate any more. So what if I told you you can make yourself the most amazing Twix bars EVER with just EIGHT natural ingredients (if you don’t count salt that is, I don’t, in my eyes it’s more of a condiment). Continue reading →
My lovely friends at AEG asked me to create a bake to celebrate Mother’s Day, and I knew it had to be something pretty but also chocolatey! Raspberry and chocolate, for me is the ultimate combination, and this cake looks like a real showstopper despite being super easy to whip up! It features three gooey chocolate fudge cake layers, sandwiched together with a ‘cheats’ two-ingredient ganache and super easy chia jam, and topped with all the fresh raspberries too.
I like to make sure I have a well stocked fridge and freezer of treats these days, especially now that there are five hungry mouths to feed in our house! These cookie dough bars have lots of extra protein in them, so not only are they the best teatime treat, but they are also great for pre or post workout or to give to little ones to make sure they are getting enough protein in their little tummies!
For me, nothing beats a chocolate cupcake. Especially when it’s loaded with chocolate chips and filled and topped with a delicious cream cheese frosting. These have disappeared in record speed in our house with everyone wanting in on the action.
They’re so easy to bake and well as being so simple they are absolutely packed with amazing ingredients, so they do good as well as just tasting good too! I’m so excited to share this recipe as I am so in love with Garden of Life’s product range and am very excited to be able to share it with you guys too! Do let me know if you give these a go, they’re perfect for a post workout treat, an afternoon teatime snack or to satisfy those after dinner chocolate cravings!
Makes around 14 cupcakes
1 1/2 cups ground almonds
1/2 cup peanut butter
1/2 cup maple syrup
1/2 cup cacao powder
2 scoops Garden of Life Raw Organic Meal
1/3 cup coconut oil, melted
1 cup almond milk
3 flax eggs (3 tbsp ground flax seeds left in 9tbsp of water for 5 minutes)
Pinch of Himalayan salt
1/2 cup dark chocolate chunks
For the frosting and filling:
2 tubs vegan cream cheese (around 300g)
2 tbsp maple syrup
2 tbsp cacao powder
1/2 scoop Garden of Life Raw Organic Meal
Preheat your oven to 180C. To make the cupcakes, pop the dry ingredients (the ground almonds, cacao powder and Raw Organic Meal) in a bowl and mix well. In a separate bowl, stir together the melted coconut oil, maple syrup, almond milk, peanut butter and flax eggs until combined, then fold this into the dry ingredients. Finally stir in the chocolate chips, then spoon the mixture into cake cases and place in the oven for 20 minutes. Leave to cool completely before adding the frosting.
To make the frosting, simply add the ingredients to a bowl and stir well until you have a smooth and creamy mixture. Use an apple corer to remove the middle of the cupcakes, and with a piping bag and nozzle, pipe the frosting into the hole in the middle of the cupcakes and in a circular motion on top, starting from the outside and moving inwards. Alternatively, and if you don’t have an apple corer or piping bags & nozzles, just spoon the frosting on top of the cupcakes, they’ll taste just as good!
I’ve said it before and I’ll say it again. And again. And again. Like a broken record. Chocolate and peanut butter, together, is literally my idea of heaven. The flavour combo of dreams if you will. I was inspired to make these when the lovely people at Bulk Powders sent me some of their vegan protein powder and one of the flavours was, you guess it, peanut butter & chocolate.
This is most definitely my new favourite cake. It’s very quick to make (as no baking time is needed) but thanks to the carrots it’s really light and moist, unlike some of the other raw cakes I have tried in the past. They can be a bit dense and heavy you see because of all the dates and nuts involved, but not this beauty! It’s perfectly spiced too, with just the right amount of sweetness and the frosting just takes it to ANOTHER LEVEL. Continue reading →
Red velvet is definitely one of my all time favourite cake flavours. There’s just something about the earthy rich chocolatey cake paired with a light frosting that hits the spot in a way nothing else can! I remember first trying a red velvet cupcake from Hummingbird bakery in Notting Hill, years and years ago when cupcakes suddenly became all the rage and queues ran round the corner for cupcake bakeries. But it was worth the wait.
Dried figs for me epitomise the festive season, big time. I love their flavour and they make for the yummiest alternative to things like raisins and sultanas, or dare I even say it, chocolate chips, in cookies. They bring a little chewy, sweet amazingness to these similarly festive cookies that I’m pretty sure you guys are just going to love. Continue reading →