In honour of World Chocolate Day on 7 July, NW brings you three choc-loaded recipes to tuck into – as if you needed an excuse, right!?
Chocolate, peanut butter and avocado mousse
Prep: 10 mins | Serves: 2 | Gluten, dairy & sugar free, vegan
Ingredients
- 1 avocado
- 2 Tbsp Mayver’s Peanut and Cacao Spread
- 2 Tbsp maple syrup
- 1 Tbsp cacao powder
- A drop of vanilla extract
Method
Place all ingredients in a blender and whiz until smooth. Decorate with raspberries.
Chocolate tahini bliss balls
Prep: 25 mins | Serves: 12 | Gluten & dairy free, vegan
Ingredients
- 1/4 cup unhulled tahini
- 1/8 cup maple syrup
- 1/4 cup finely shredded coconut
- 1/4 cup almond meal
- 1/4 cup quinoa flakes
- 1/8 cup cacao
- 1 Tbsp chia seeds
- 1 tsp instant espresso
- sprinkles
- cacao
- coconut flakes
Method
- Place all ingredients into a medium-size bowl and stir to combine. If the mixture is a little dry, add a splash of water (a teaspoon at a time) until it sticks together to form a sticky ‘dough’.
- Scoop a small section of dough and shape roll in the palm of your hand to shape into bite-size balls, repeat until all the mixture has been used. Tip: Use approximately 1 heaping teaspoon per bite, which makes them the perfect size for popping into your mouth on the down-low, so you don’t have to share!
- If you are going to coat your bliss bites in cacao, coconut or sprinkles, simply place your cacao, coconut and/or sprinkles into a small bowl or zip lock bag and gently shake until nicely coated.
- Store in the fridge until ready to serve.
Chocolate pancakes with caramel and peanut butter sauce
Prep: 20 mins | Serves: 2 | Gluten & dairy free, vegan
For the pancakes
- 1 cup wholemeal spelt flour
- 1 cup unsweetened almond milk
- 3 medjool dates, pitted
- 2 Tbsp raw cacao powder
- 1 overripe banana
For the sauce
- 1/3 cup coconut milk
- 2 Tbsp Mayver’s Peanut Butter
- 3 medjool dates
Method
- Blend the dates and the almond milk until they are well combined and there are no chunks.
- In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.
- In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side.
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