chocolate

Georgia O’Keeffe’s chocolate brownies

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These really are the best brownies I have ever tasted because they are not too sweet and are really chocolatey and nutty. My friends all ask me to bake them for them after they saw the shots on Instagram and started dribbling at the sight of them, and they really are dribble-worthy. The story about these amazing chocolate brownies is as follows. This recipe was found amongst the painter Georgia O’Keeffe’s collection of recipes in her cookbooks. She was a passionate cook and this recipe was hand written by her on Waldorf Astoria note paper. She was was staying there on April 30th 1963 to collect an award for the creative arts from Brandeis University, so they think she must have asked the hotel for the recipe because she loved them so much. O’Keeffe was a passionate foodie and collected recipes wherever she went, and a bit like me she dipped into healthy food and dipped into more indulgent food depending on her whim. Try them, they are beyond and there’s dairy free and vegan alternatives if you prefer.

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chewy double chocolate vegan cookies

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Chocolate biscuits are up there as one of the best things to munch on with a cup of coffee or tea, and I love to have a snack on the go at all times. These biscuits are really chocolatey and chewy because they are made with golden syrup. They have quite a grownup taste because the flavours are quite intense and very chocolatey, which I like. You really know you have had a hit of chocolate when you have had one of these. Ralph and I think they are beyond delicious and really moreish.

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chocolate avocado ganache

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This chocolate ganache is super healthy and tastes like a very rich chocolatey ganache made with dairy, this is because the avocados give it a thick and rich creamy consistency. It’s so rich you only need a small amount. You can frost vegan cupcakes and cakes with it and it’s super healthy. It’s also great served as a pudding with coconut cream, desiccated coconut, berries, or bananas. You can even serve it with frozen berries which look amazing next to the dark chocolate ganache and it looks great served in little espresso cups or small shot glasses.

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chewy vegan florentines

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I took a Mary Berry recipe for Florentines and converted it to a vegan recipe, so they are dairy free. What is missing in some vegan baking is the luxurious taste of fine ingredients and interesting textures. These Florentines are chewy, tasty and very lux, perfect for a special occasion or just with coffee as a treat.
I’m testing them out later on friends, and I won’t tell them they are vegan then I’ll get back to you…..yay! They loved them and couldn’t tell they were vegan.

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vegan chocolate fudge cake

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Really easy to make chocolate cake, it’s all done in a food processor. It’s deep dark and super chocolatey for a real dairy-free egg-free chocolate fix. I promise you can’t taste the beetroot, but it’s the beetroot that makes it fudgey. I made this cake for a friend who hasn’t eaten cake for years because she can’t eat eggs and she really loved it and ate nearly all of it! In the picture I’ve made two cakes (double everything) and sandwiched them together with the icing, then iced it all and decorated it with freeze frozen raspberries. It’s very rich and chocolatey so it’s lovely served with more berries and of course, vanilla ice cream. By the way…if I’m feeling lazy I use the Betty Crocker chocolate fudge frosting from a supermarket (which is vegan) instead of making the frosting. And sometimes I cut it half and sandwich a bit of good quality cherry jam in the middle, which keeps it super moist.

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flourless chocolate cupcakes

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It’s a challenge to make recipes without certain key ingredients, and I think I’ve cracked it with this one. They have no flour and no dairy. These cakes are for serious chocolate fans who like a dense, dark, brownie-type scenario.
Even though I think they are really delicious, I’m testing them out tonight on one of my toughest taste testers, they are a chocoholic and they love dairy and wheat…I’ll report back on their verdict…
Yes, they loved them. BTW I use the Betty Crocker frosting available in supermarkets which is fantastic, dairy free, super easy and vegan and tastes amazing. Just pipe or spoon it on.

Makes 12 cupcakes.

Ingredients:
80g dark chocolate or half a cup of dark chocolate chips
½ cup of mild olive oil (or butter if you prefer)
¾ cup of unsweetened cocoa powder
1 cup of golden caster sugar
3 eggs
1 teaspoon of strong black coffee
¼ teaspoon salt
2 teaspoons of vanilla extract
¼ cup of ground almonds

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chocolate and pear ice cream

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My challenge was to make an easy chocolate ice cream that was a proper hit of chocolate, rich and creamy and really healthy. You don’t need an ice cream maker and the ingredients are simple. The pears make the flavour and texture work really well. My friends really like it… and it’s delicious with strawberries or raspberries. Perfect if you want a chocolate fix and still want to fit into your bikini (or speedos). A lovely follower of mine on Instagram called Sue added a smashed up bar of good quality dark chocolate at the end and said it made it deluxe.

Makes 1/2 litre.

Ingredients:
1 big pinch of salt
1 teaspoon vanilla extract
4 ripe pears
3 tablespoons maple syrup
½ cup soya milk (I use Bonsoy) or coconut milk/cream
¾ cup unsweetened cocoa powder

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chocolate avocado mousse

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You would never know the secret ingredient in this mousse is avocado. The avocados make the mousse really thick and creamy. It’s beyond delicious, takes a few minutes to make and is really healthy. It’s a win win. Perfect for pudding at Valentine’s dinner.

Serves 2-3.

Ingredients:
2 ripe avocados
3 tablespoons of unsweetened cocoa powder
4 tablespoons of maple syrup
1/2 teaspoon vanilla extract
Raspberries for decoration (optional)

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salted pistachio chocolate brownies

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These are the easiest brownies to make and are dairy free. The saltiness of the pistachios enhances the flavour of the chocolate. They are very chocolatey but quite light.

Makes about 8 brownies.

Ingredients:

1 teaspoon of vanilla extract
1/2 cup of vegetable oil, I use mild olive oil
1 cup light brown soft sugar
2 large eggs
1/3 cup of unsweetened cocoa powder
1/4 tsp baking powder
1/2 cup of flour
50 g of pistachios, roughly chopped

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chocolate tarts

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These tartlets take about 10 minutes to make and another 2 hours to chill. Buy good quality ready made sweet tartlet shells (available at supermarkets) to save time. After they have been chilled, dust with cocoa on top with raspberries or strawberries or decorate with whipped cream blobbed on top with chocolate shavings.

Makes approx. 32.

Ingredients:
200ml double cream
A few drops of vanilla extract
50g of caster sugar
200g of dark chocolate (70% cocoa solids) broken into small pieces
1 ounce butter

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