These sumptuous coconut bliss balls are a type of raw chocolate truffle. They don’t have the name bliss balls for nothing. Try one and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.
Flavoursome cakes with zesty notes and a background hit of coconut. A mix of cream and lemon curd with some grated chocolate completes the picture, making them perfect for an afternoon tea party. If you don’t add the cream or lemon curd topping, these lemon coconut cakes become dairy-free.
A sumptuous and refreshing non-dairy tropical smoothie recipe. It’s choc full of tropical fruits and raw goodness. Namely coconut, bananas, mango and raw cocoa powder. You’ll also find a review of several raw chocolate products.
If you like Bounty bars but find them just a bit too sweet, you’ll love these homemade coconut chocolate bars. They have all the flavour and texture of a Bounty, but so much more.
If you like the flavour of coconut, these little bites of deliciousness are for you. They’re coconut cake pops flavoured with a little fiery ginger and then coated in a sumptuous chocolate ganache. Who needs lolly pops when you can have sophisticated cake pops? Perfect for parties.
I do like a good oaty biscuit and these oat, fennel, coconut, chocolate chip cookies are some of the best. They’re crisp on the outside, chewy in the middle and very very moreish. If you can restrain yourself, they’ll keep well in the biscuit tin for a few days. Oh, did I say? They’re dairy-free, refined sugar-free and healthy (ish) too.
If you like a zingy and zesty drizzle cake, this coconut and lime loaf cake is for you. It’s easy to make and the tropical flavours of lime and coconut pair really well. You can even add some white chocolate chips if you like.
I’ve seen various recipes for using banana in flapjacks over the years, but keep forgetting to try it myself. When I saw this recipe over at Jam and Clotted Cream last week, I bookmarked it immediately. I had two old bananas left over from the banana and peanut butter cake that were in dire need of using up and sadly, for a Jubiliee weekend, we had no cakes, bakes or other goodies in the house. Time to try out some banana flapjacks!
This is how I did it:
- Melted 150g of unsalted butter in a pan with 1 tbsp of syrup and 50g white chocolate (G&B)
- Mashed 2 bananas in a large bowl.
- Stirred in 60g soft brown sugar.
- Stirred in 50g desiccated coconut.
- Mixed in butter mixture until all incorporated.
- Stirred in 300g rolled oats.
- Pressed into a 9″ square silicone mould and sprinkled with sesame seeds.
- Baked for 20 minutes at 180C.
- Left to cool then cut into 16 squares.
Back in January when I saw the We Should Cocoa entry from Carol Anne’s Kitchen for chocolate and coconut granola, I bookmarked it straight away. As usual with these things it has sat neglected in my bookmarks folder along with many much older items. The spur I needed came in the form of this month’s Breakfast Club, founded and hosted by Helen of Fuss Free Flavours. The theme is Fairtrade. Now I know fairtrade is not all about chocolate, but chocolate was one of the very first things to be given the fairtrade label and it is this wonderful substance I associate most with Fairtrade. So time to trawl through my bookmarks where I was very sure I had a chocolate granola recipe!
As is my wont, I adapted the recipe quite considerably. First off, I had bought a bar of Divine’s fairtrade 85% dark chocolate specifically for the purpose of this challenge. When I read the recipe however, it was cocoa that was used. Well blow that, mine was going to contain a bar of real live chocolate. As this was for breakfast I wanted something healthy – to me healthy means NO SUGAR. So instead of using sugar, I used a mixture of date syrup, agave syrup and honey. OK I know chocolate has sugar in, but there is very little in an 85% bar, so I let that one go.
Anyway, this is how I did it:
- Put 250g of rolled oats into a bowl.
- Added 30g sesame seeds, 20g sunflower seeds, 60g apricot kernels, 30g goji berries, 50g coconut chips, 1 tsp ground cinnamon and 1/4 tsp fleur de sel (sea salt).
- In a pan warmed 40ml date syrup, 40ml agave syrup, 1 flat tbsp honey and 50ml walnut infused rapeseed oil.
- Added 50g of 85% dark chocolate (Divine) and stirred until melted.
- Poured this into the bowl of dry ingredients and mixed until everything was evenly coated.
- Spread this onto a large baking tray and baked for 50 mins at 125C, turning the mixture a couple of times during the process.
- Left to cool
- Stirred in 50g of chopped 85% dark chocolate (Divine). What I wanted to achieve here was to add the chocolate at a point where it would melt a little and clump with the granola mixture, but not so much that it melted completely. I didn’t manage it, so the chocolate remained unmelded.
The aroma of chocolate, coconut and roasting seeds emanating from the kitchen whilst this was cooking was mouthwatering and it scented the whole house wonderfully. Of course, I couldn’t wait until breakfast the next day to try some, so out came a bowl, spoon and milk and in went the granola. It was delicious and not too sweet; crunchy with the kind of texture which encouraged you to chew and enjoy the diverse flavours. I don’t think it will last long.
The Rolls Royce of banana cakes. This caramelised banana cake is sandwiched and topped with creamy peanut butter icing, then sprinkled with chocolate chips. The cake itself is made with caramelised bananas, coconut and chocolate chips. It’s lush.