I’ve been quite the dare devil in the kitchen lately, alongside trying to maintain a healthy lifestyle. I think it’s imperative that we do our absolute best to eat well and develop good habits. I’ve tried to cut out processed foods, takeaways and refined sugars. Count chemicals not calories is what I’m striving for. I’ve always been an advocate of juicing but cooking with natural ingredients, incorporating more vegetables and less processed and refined foods is something I’ve just recently adopted. This doesn’t mean I don’t eat any junk food, I’m human after all and do give in to my cravings! However, it does mean I’m making a conscious effort to eat clean. I’m not a huge fan of dessert but lately have been having quite a few sweet cravings. I thought I would share a few dessert recipes containing dark chocolate with you.
Method: 1. Fill a large pot with water and place a smaller heatproof bowl inside. Bring the water to a simmer. 2. Break your chocolate block into smaller portions and place in the bowl. 3. Adjust the heat as needed to ensure that the dark chocolate melts. Use a metal spoon to stir the chocolate. 4. Once melted, remove from heat and add rolled oats, almonds, sunflower seeds and pumpkin seeds to the bowl. 5. Give it a good mix and then use two spoons to form bliss balls. Do this step fast as the chocolate hardens quickly! Note: You can use your hands like I did but make sure you keep them moist with water so the chocolate doesn't stick. I don't recommend this because the chocolate is very hot and not everyone's hands are as insensitive to heat as mine.
Dark Chocolate Homemade Bounty Bars
Method: 1. Add two teaspoons of coconut cream to a saucepan and bring to simmer. 2. Add one cup of shredded dry coconut to the saucepan and stir. 3. Ensure that the consistency of the mixture is not runny and that it's just soggy. 4. Take off the heat and add honey to taste to the coconut mixture. 5. Line a one inch deep baking pan with cooking paper and compress the coconut mixture into it. 6. Leave in the freezer for 30-40minutes. If you prefer you can leave it in the fridge for a longer period. 7. Once the coconut mixture is cooled but not set, remove the whole lot from the pan with the cooking paper. 8. Using a sharp knife cut rectangular bite size shapes. If they fall part just use your hands with a bit of water to pat them into shape - they will become a little rounded but that's fine! 9. Place them back in the fridge or freezer to set till they're cool. 10. Using the method mentioned above, melt dark chocolate in a bowl. 11. Remove the bars from the fridge/freezer, dip in the melted dark chocolate and place on a baking paper lined tray. Note: It's important to ensure that the tray is lined otherwise once it sets, the bar doesn't come out clean and breaks. 12. Leave in the fridge to cool and set.
Ingredients: Shredded Dried Coconut Dark Chocolate Rolled Oats Cashews Almonds Peanut Butter - crunchy or smooth Sunflower Seeds Pumpkin Seeds Butter Milk
Method: 1.Take a muffin tray and line it with baking cups. Note: It's just as easy to use a baking pan for this and line it with cooking paper. 2. Melt the dark chocolate as mentioned previously. 3. Once the dark chocolate is melting away in the bowl, add half a cup of milk and one tablespoon of butter. Allow this to mix properly by stirring constantly. The mixture should be of a creamy consistency. 4. Take this off the heat and bring it to your working bench, closer to the ingredients. 5. Using a spoon, add a tablespoon of chocolate to each baking cup. I made six muffin sized fudge out of 600g of dark chocolate. This forms a flat base for your fudge. 6. Using a different spoon, spoon some peanut butter into random spots. 7. Add the rolled oats and dried coconut into your remaining melted dark chocolate. 8. Spoon the dark chocolate mixture into the baking cups. 9. Sprinkle almonds, cashews, sunflower seeds and pumpkin seeds when you desire. 10. Top off with another layer of the dark chocolate mixture. 11. Add spoonfuls of peanut butter in random places in the baking cups, as well as the nuts and seeds. 12. Finish off the dark chocolate mixture by covering all of the baking cups with a generous amount of dark chocolate. 13. Sprinkle the top with any remaining nuts or seeds. 14. Place the muffin tray in the fridge for 2-3 hour to set a little. 15. Remove the tray and peel the baking paper of the chocolate cups. 16. Using a sharp knife, cut the muffin shaped fudge into fourths. 17. Place back in the fridge to set for an hour or two and ta-da!