Healthy Chocolate Recipes for Easter

Recipe

Makes: 12

Time: 1 Hour (Including Prep Time)

Ingredients:

Raw Chocolate:

• 140g raw cacao butter, chopped
• 45g raw cacao powder
• 4–5 tbsp maple syrup
• 1 tsp vanilla extract

Caramel:

• 200g Medjool dates, pitted
• 3 tbsp coconut water
• pinch of sea salt

Method:

To make the raw chocolate, melt the cacao butter in a small saucepan over a low heat. Add the cacao powder, maple syrup and vanilla, remove the pan from the heat and stir until thoroughly combined. Or if you don’t want to bother making your own chocolate, you can use 200g of melted dark chocolate (at least 70% cocoa solids) instead, but it won’t be vegan, paleo, gluten free or dairy free.

Using a teaspoon, fill your chocolate moulds one-quarter of the way full. You should still have enough chocolate left over to cover the caramel layer later on. Put the mould in the freezer while you make the caramel.

To make the caramel, simply put the dates, coconut water and a pinch of sea salt in a food processor and blend until a smooth, creamy caramel forms.

Once the chocolate layer has hardened up (which should take about 10 minutes), use a teaspoon to spoon a layer of caramel on top. Cover the caramel with a final layer of melted chocolate and put the moulds back in the freezer for another 20–30 minutes, until set. Serve with a nice cuppa.

• ✓ Vegan
• ✓ Paleo
• ✓ Gluten free
• ✓ Dairy free

This recipe has been supplied by best selling cookery author and entrepreneur Roz Purcell.

Recipe

Makes: 4

Time: 1 Hour (Including Prep Time)

Ingredients:

Pudding:

• 1/2 cup brown rice flour
• 1/4 cup chickpea flour
• 3/4 cup hazelnut meal
• 1/4 cup desiccated coconut
• 1/3 cup coconut sugar
• 1/3 cup cacao powder
• 1 1/2 teaspoons baking powder
• 2 eggs
• 1/4 cup coconut oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla
• 1 cup light coconut milk
• 1/4 cup coconut nectar

Sauce:

• 1/4 cup coconut nectar
• 2 tablespoons rice syrup
• 1/4 cup cacao
• 1 cup boiling water

Method:

Preheat oven to 180C. Half fill a baking dishing with water and grease 4 ceramic heat proof mugs with coconut oil.

Place dry ingredients in a bowl. Place wet ingredients in blender and process until smooth. Pour into dry ingredients and whisk to combine. If mixture seems too thick add a little extra coconut milk. (If you let this mixture stand it will thicken).

To make sauce dissolve all ingredients in boiling water. Fill mugs to 1/2 way with pudding mixture then pour over 1/4 cup sauce. Bake for 35-45 minutes.

If puddings start to darken on top cover with foil. Puddings will be firm to touch when ready. Carefully remove from oven. Sprinkle with extra coconut and cacao.