These chocolatey Italian biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense dark and rich and you only need a couple.
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.
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.
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
1 teaspoon of strong black coffee
¼ teaspoon salt
2 teaspoons of vanilla extract
¼ cup of ground almonds
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.
2 ripe avocados
3 tablespoons of unsweetened cocoa powder
4 tablespoons of maple syrup
1/2 teaspoon vanilla extract
Raspberries for decoration (optional)