Best Ever Chocolate Recipes
2 Min read
We have put together a collection of our favourite Cacao recipes for you - perfect for Christmas season or anytime of year.
MOST DELICIOUS CACAO + GOJI BERRY CAKE
1 and 1/4 cups almond flour
1/2 cup of oat flour
2 tsp of cinnamon
1 1/2 tsp of baking powder
1 tsp of baking soda
1/4 cup of almond butter
1 cup of almond milk
2 tsp of vanilla extract
1/4 cup of goji berries
1/2 cup of cacao + collagen or cacao powder
1/2 cup of coconut nectar
1/4 cup of coconut butter – softened
1/3 cup of coconut oil melted
This is an incredibly quick and easy recipe to make. Heat the oven to 180C. Mix all of the ingredients together in a bowl and stir until you have a smooth mixture.
You can then pour the mixture into a greased 9 inch cake tin and place this in the oven for between 20 and 25 minutes. Sprinkle with raw cacao and True Collagen
This is an incredibly quick and easy recipe to make. Heat the oven to 180C. Mix all of the ingredients together in a bowl and stir until you have a smooth mixture.
You can then pour the mixture into a greased 9 inch cake tin and place this in the oven for between 20 and 25 minutes. Sprinkle with raw cacao and True Collagen
BEST CHOCOLATE BROWNIES
150 g unslated butter250 g caster sugar
80g Cacao + Collagen
1 generous pinch of sea salt
1 tsp vanilla extract
2 fresh eggs
60g regular flour
80g roughly chopped walnuts or hazel nuts
- Preheat the oven at 180C (160C fan) and line a about 20x20cm tray with baking paper.
- Melt the butter and add the sugar, Cacao + Collagen and the vanilla to a bowl and mix. It is OK if it looks gritty, it will all come together later.
- One by one, add in the eggs and whisk well.
- Once the mixture is well combined and has a nice shine, mix in the flour and ensure there are no lumps left and the brownie dough pulls away from the bowl.
- Lastly, stir in the nuts and fill the mix into the lined baking tray.
- Bake for about 25 minutes. Use a skewer and stick it into the brownies to see if they are done. If the top of the brownies have a nice crust and the skewer comes out with a few moist crumbs on it, it’s done.
BEST CHOCOLATE MOUSSE – 2 variations
250ml double cream2tbls powdered sugar
60g Cacao + Collagen
1tsp vanilla extract
Add the cream into a bowl and whisk until soft peaks form
Fold in the powdered sugar and the Cacao + Collagen softly
Stir in the vanilla extract softly too, then fill the mix into 4 small desert bowls. Lastly, put it into the fridge and let cool.
Alternatively, for a fluffier and lighter texture you can use whisked egg whites instead of the double cream.
Happy Holidays and Enjoy!
