These came to me in a dream. Like for real. I woke up in the middle of the night and had to jot down the idea on my phone because I was so scared of forgetting about them come the morning. Such was my excitement that I woke up ridiculously early, left Mr H and baby H snoozing away together in bed and went down to the kitchen to get baking. Continue reading
Brownie batter and chocolate frosting, she said. Chocolate on chocolate, she said. Need I say any more? Probably not, but I shall. On my quest to create the world’s best brownies, I taste tested rather a lot of brownie batter (in the name of research, obvs) and it really got me thinking. It turns out brownie batter is just as delicious raw as it is post-bake. And chocolate + chocolate > chocolate.
Speaking of chocolate (because after all what better thing to speak about), I created this recipe to celebrate The Chocolate Show, one of the highlights of my culinary calendar, which is being held at Olympia on 13th-15th October (tickets are available here) and is set to be one SERIOUSLY delicious weekend. There’s masterclasses, tastings and heaps more – I mean what more could a chocoholic want! OK, maybe Ryan Gosling and some chocolate body paint but this is totally the next best chocolatey thing!
So in honour of this wonderful weekend I set myself a challenge to create something extremely chocolatey and insanely tasty. The result? The most heavenly brownie recipe that can be rolled into balls and eaten raw, no baking necessary. And boy is it good. But what makes these bites even more special is the frosting. Honestly, the frosting on these babies is every bit as decadent and delicious as real life chocolate buttercream. Even Mr H, a harsh dessert critic and fellow chocolate fiend, declared these some of the best things I’ve ever made, which is high praise indeed from such a choconnoisseur (not a word but should be).
So in summary, think rich and gooey raw brownie batter covered with creamy and soft chocolate frosting. I’m practically drooling just thinking about them, and something tells me that I’m going to be making these rather a lot from now on, and you probably should too!
P.S. I seem to have recently discovered a love of piping. There’s no real need for it in this recipe, and it’s just as yum if you just plonk the frosting on top with a teaspoon but I do like making things look pretty. I expect there might be a lot more piping coming to the blog in the future…just call me the pie piper – get it? And on that note…here’s the recipe!
- 1 1/2 cup medjool dates, pitted
- 1 cup cashew butter
- 2 tbsp coconut oil
- 4 tbsp cacao powder
- 4 tbsp cacao nibs
For the frosting
- 1 ripe avocado
- 5 tbsp cacao powder
- 5 tbsp maple syrup
- 4 tbsp cashew butter (or any other nut butter)
- 4 tbsp coconut oil
Another super simple one here folks! Just bung the ingredients for the balls into your food processor and whizz for a couple of minutes until smooth, sticky and slightly crumbly. Roll the mixture into balls and pop them in the freezer for at least an hour to cool, as this will make the icing stick much better.
For the frosting, scoop the insides out the avocado and combine these with the other ingredients in a food processor. Blend for around five minutes until a super smooth and silky mixture forms. Remove the balls from the freezer and either use a teaspoon to spoon the frosting on top or get your piping bag and nozzle out!
I hope you love these as much as I do!
Love, Mrs H xx
Sandwiches for me are a bit of a thing of the past – I don’t really eat bread, I try to stay away from butter and I’m kinda fussy about fillings. BUT there’s a new type of sandwich in town – the crumble sandwich.
Now how did this creation come into existence I hear you ask? Well. I love a good crumble topping (it’s the best bit right?) and last time I was baking one I thought to myself ‘why can’t the crumble topping be on the bottom too’? I couldn’t think of any reason why not, so I got thinking and this is the result! Continue reading
These were originally meant to just be peanut butter brownies. Baby H went to sleep one day, so I started writing up the recipe, which began with the words ‘peanut butter is my jam’. Then I started thinking about jam, which led me in turn to think about raspberries, at which point I remembered I had some raspberries in the freezer that I needed to use up before I defrosted it. My life is so glam. Then baby H woke up and the PB brownies remained untested and unwritten about, that is until now.
Looking through my old unfinished articles the other day (nap time again) I stumbled across this one and its sad little one liner and realised that I still needed to use up the raspberries and i still hadn’t defrosted the freezer. And that’s the (rather uninteresting) story of how these insanely delicious brownies came into existence. Continue reading
The brownie kingdom is much like the peanut butter kingdom – there are two types, and people can be very particular about their preferences. With brownies, in one end of the spectrum you have your chewy gooey and on the other end you’ve got your moist and fudgey. And whilst I’m pretty confident that my ever popular black bean brownies tick the box in terms of the latter, I’ve felt like I needed to create a recipe for the former to complete my brownie portfolio.
Ok, so it’s official – my no bake flapjacks are definitely one hell of a hit with you guys. And for good reason, they honestly taste like they just floated down from heaven and into my mouth. Yum. And as I firmly believe you can’t ever have too much of a good thing, I’ve come up with another amazing variety for you all to drool over (and hopefully try out) that I’m pretty sure will knock your socks off. Continue reading
I love chocolate. I’m such a ridiculous chocoholic that as you might have noticed I have a bit of a preference towards creating chocolatey recipes. And it seems like I’m in good company as my most popular recipes are all chocolate-based ones – you guys have good taste! Continue reading
My six ingredient no bake chocolate fudge flapjacks have been one of our most popular recipes to date, both on Instagram and among my family and friends; Mr H says they are the ‘best thing ever’ (which coming from a man with such gastronomical experience is quite an accolade), my family (and his) now request them at family gatherings and friends who’ve tried them are similarly obsessed. Continue reading
I’m a total porridge addict, and Mr H and I always try to sit down together in the mornings at our breakfast bar to enjoy a bowl each of the stuff. It’s such a lovely ritual as it means we get a little bit of quality time first thing just to sit and chat before the craziness of our days begins.
But of course sometimes there are the days where it doesn’t quite work out – he goes for an early morning Crossfit session, I’ve got somewhere to be first thing, we oversleep (oops) – in which case sadly we have to forego our little tradition. But luckily we don’t have to forego our porridge as thanks to this scrumptious recipe what we normally enjoy in a bowl we can enjoy just as much in a (much more portable) square. Phew! Continue reading
The day I created this recipe, it was one of those rare super hot days which don’t come around all too often in London. I’d been brainstorming about chocolate fudge covered raisin flapjacks and was really happy with my flapjack mixture (I tested it lots) but I just couldn’t face going anywhere near the oven to bake it. It was just too hot. So I made a couple of tweaks and the result was these insane no-bake chocolate fudge covered raisin flapjacks. Continue reading