Frosted chocolate brownie batter balls

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!

Ingredients

  • 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

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Super AB&J balls 

A few weeks ago, I realised I was stuck in an energy ball rut. The ultimate first world healthy food blogger crisis if you will. I’ve just been so busy with everything that when it comes to making snacks for myself and Mr H to have during the week I’ve been relying on the same old flavours over and over and to be honest with you I was getting a little bored. Add to that the fact that baby H has now decided she loves energy balls too (but not near bedtime, big mistake made there which will not be repeated) so I thought it would be good to make a flavour sans cacao (because of the caffeine which when added to babies does not an early bedtime make) and with lots of super duper ingredients.

We all know peanut butter and jam (aka PB&J) but I wanted to create an almondy version, and pair it with acai instead of your standard strawberry/raspberry combo for something a little bit special. Which is exactly what these guys are. They’re SO easy to make, really good for you and above all, delightfully tasty. Whats not to like?

Ingredients

  • 1 cup medjool dates
  • 1/2 cup almond butter
  • 1/2 cup almonds
  • 1 tbsp acai powder
  • 2 tbsp coconut oil
  • A pinch of Himalayan salt
  • Optional: goji berries to decorate

Simply pop the ingredients in a food processor and whizz up until they form a sticky mixture. Roll into balls and pop in the fridge or freezer!

Love, Mrs H xx

Superfood mint choc chip truffles 

I’ve been meaning to make mint choc chip balls for aaaaages, but somehow I never ended up getting round to it. I really don’t know why, they’re such a no brainer – mint plus chocolate equals deliciousness – but better late than never hey!

These make for the perfect post dinner palate cleanser, but I’m not one for being time-ist so I’d say they’re a pretty awesome daytime snack too. The first time I made these I didn’t add any green colouring in, so they ended up being a light brown colour which made me a bit sad if I’m honest as in my opinion minty things ought to be green. So the next time I whacked in some spirulina powder too, thus making my balls not only look the part but making them even more amazing for your body too. Continue reading

White chocolate snow ball truffles 

Is it going to be a white Christmas? Probably not – it seems to only ever snow at weird times like March these days, never in December when I swear it’s supposed to, and when I’m sure it used to. I can’t wait to take baby H out in the snow for the first time, but I reckon we’ve got a few months to wait before that happens. Worst comes to worst we are going skiing with Mr H’s family in Feb, so fingers crossed that’ll be snowy otherwise it’ll be a bit of a wasted trip! Continue reading

Christmas pudding energy balls


Poor old Santa. Not only does he have the busiest day ever on Christmas Eve rushing around the WHOLE WORLD delivering presents, but all he gets from well-meaning parents around the globe to keep him going is a stodgy mince pie or two. No wonder he’s so fat. Personally I think Rudolph gets the better deal – I’d take a carrot over a mince pie any day of the week to avoid all that refined sugar and gluten in my tum. 

Well this year, things are going to change in the Hollingsworth household. After having to help squeeze her husband out of one chimney too many, Mrs Claus has had a word with Mrs H and together we’ve decided that what the big FC needs are energy balls. But he’d be upset if they didn’t have a festive touch (he does wait around for it for 364 days a year in the most freezing country ever after all) so I’ve come up with these Christmas pudding energy balls.

They’re just divine – fruity, chewy and packed with Christmas spices and flavours – and they’re totally guilt free! And they look pretty cute too – I’ll be serving some up on the 25th for sure as Santa shouldn’t be the only one who gets to enjoy these! And who knows, the man himself might be cutting a much svelter figure this time next year! 

Ingredients

  • 1 cup dates
  • 1/2 cup raisins 
  • 1 cup almonds
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice 
  • Zest of 1/4 an orange 

For the icing

  • 1/4 cup coconut oil, melted
  • 1 tbsp maple syrup or honey 
  • 6 tbsp coconut cream 

To decorate 

  • Goji berries, cranberries or redcurrants
  • Mint leaves (use the smallest ones in the bunch)

For the balls, pop the ingredients in a food processor and whizz for 2-3 minutes until gorgeously sticky and gooey. Put the mixture in the fridge for half an hour to allow it to harden a little, then roll into balls and place in the freezer for at least an hour so that the icing sticks nicely.

      To make the icing, simply add the ingredients to a blender or mixing bowl, and blend or stir until everything is completely combined and you have a lovely runny icing. Remove the balls from the freezer and drizzle the icing on top with a teaspoon. Decorate with mint leaves and berries and there you have it! 

      Love, Mrs H xx

      Lemon meringue pie balls

      Did you know the addition of lemons to sweet desserts can be traced all the way back to Medieval times? In those days citrus fruits were pretty expensive in the UK, so these sort of puddings were only enjoyed by the super wealthy. Of course nowadays we can all pop to the shops and grab a couple of lemons for £1, which is great because these balls are too good to miss out on! Continue reading

      Super easy chia choco coconut truffles 

      I’m a massive fan of chia seeds; I sprinkle them in my porridge, on my soups and salads, I love a good chia seed pudding and they’re amazing as an egg replacer in vegan baking. So when the lovely people at Of The Earth Superfoods sent me some of their chia seeds as part of their Organic September campaign I was super excited to get in the kitchen.

      Chia seeds are touted as a superfood, and for good reason as they have about a zillion and one health benefits – they’re packed with antiodixants, fibre, omega 3s and protein, as well as being great for your skin, heart, digestive health and lots more. Pretty damn super if you ask me! Continue reading

      Super matcha balls


      Matcha came into my life about a year ago and I’ve been making up for lost time ever since. If you haven’t had a chance to peruse our blog to your hearts content, take a look at my matcha cacao swirl tarts, matcha milkshake, matcha latte and matcha pea soup and you’ll start to see what I mean. For those not in the know, matcha is powdered green tea leaves, which means that in terms of antioxidants it’s way more powerful than just a cup of green tea as you’re consuming the actual leaves, not just steeping them in hot water. It’s certainly an acquired taste, but one that I have very much acquired and really love. Continue reading

      Raspberry bounty bars 

       You can get coconut everything these days – coconut oil, coconut flour, coconut milk, coconut sugar, coconut jam, coconut butter – basically just put the word coconut in front of any kitchen staple and it probably exists somewhere in the world. When I was little, I’m sure the only coconut-based food available to buy was a Bounty bar.

      Continue reading