A classic combination of rich chocolate and citrus orange, this cake is a soft and light indulgence. Made with wholesome ingredients, it’s also perfect for the winter season when oranges are of abundance.
1/2 cup rapadura sugar
juice and zest of 2 oranges
2 free range eggs
2 tsp mixed spice
1 1/2 cups organic ground flour
3/4 cup coconut milk
1/4 cup coconut oil
1 tsp baking soda
1 tsp apple cider vinegar
1/4 Tbsp coconut oil
1 Tbsp cacao powder
1 Tbsp maple syrup
Beat together the butter and rapadura sugar until pale in colour. Add your eggs and beat for a few minutes. Fold in the rest of your ingredients and evenly pour into a lined and buttered bundt cake tin. If your using a processor then combine all the ingredients and blend until incorporated.
Bake at 170 ° C for 35-40 minutes or until a skewer comes out clean
Once cake is cooled add your cacao, coconut oil and maple syrup into a double boiler, slowly melt together then drizzle over cake.
Truffles always find a way into the fridge at home. They instantly suppress a sweet tooth, keep the kids happy when hungry before dinner, make a great lunch box filler and a nice treat to have for when guests come. Better yet is that these rich little velvet balls are made with super foods that make them super healthy
1/4 cup raw cacao powder
1/2 cup medjool dates
1/2 cup ground, toasted hazelnuts
2 Tbsp cacao nibs (optional to add a texture)
1/4 cup nut butter -See page for nutbutter recipe
Extra ¼ cup cacao powder to roll truffles in
Roast the hazelnuts in an oven preheated to 180°C for 10 minutes of until browned and fragrant, allow to cool then grind the hazelnuts down to a hazelnut meal by using a mill or coffee grinder.
Place all the ingredients in a food processor leaving out the cacao nibs (if using) and extra cacao powder and process on a low to medium speed until the ingredients come together. This may take 30-60 seconds. At this stage you can add your cacao nibs.
Place the extra cacao powder in a bowl and roll spoonfuls of mixture into balls between your palms. Roll the balls in the cacao powder to coat and repeat.
Place in fridge for an hour then serve. Store in the fridge.
Truffles keep for up to a week in an airtight container
Classic Raw chocolate butter cups- I always go back to these delicious chocolates as you just can not go wrong . Mouth watering dark chocolate and nut butter! Divine
¼ cup cacao butter
¼ cup coconut oil
2 Tbsp brown rice syrup
A pinch of salt
1 tsp vanilla extract
4 Tbsp cacao powder
nut butter - I made a homemade batch of almond butter, peanut butter also works well
Equipment- You will need silicon cupcake or muffin moulds for this as the chocolate will pop out easier
In a double boiler or heatproof bowl over a pan of simmering water melt together the Cacao butter and coconut oil, take off the heat and whisk through your sweetener of choice until incorporated this will take about 2-3 minutes. Add vanilla extract, cacao powder and a pinch of salt, whisk well again. Pour half the mixture equally between chocolate moulds. Freeze until set (15-20 minutes) then spoon 1 teaspoon of your nut butter on top of each chocolate, slightly flatten making sure it doesn't reach the sides as you want your last layer of chocolate to seal the nut butter inside. Top the nut butter with the remaining chocolate. Freeze again then dust with a little cacao powder to finish.
Store in the fridge
Prepared in 10 minutes