Chocaholic’s dream


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


  • 1 avocado
  • 2 Tbsp Mayver’s Peanut and Cacao Spread
  • 2 Tbsp maple syrup
  • 1 Tbsp cacao powder
  • A drop of vanilla extract


Place all ingredients in a blender and whiz until smooth. Decorate with raspberries.

By @hazel_and_cacao

Chocolate tahini bliss balls

Prep: 25 mins | Serves: 12 | Gluten & dairy free, vegan


  • 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


  1. 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’.
  2. 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!
  3. 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.
  4. 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


  1. Blend the dates and the almond milk until they are well combined and there are no chunks.
  2. 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.
  3. In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side.

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