One of my goals, that I did not do well on last month was avoiding sugar. I put it down as a goal for this month as well. Tonight, I was really wanting something sweet, so to combat the craving I made chocolate date truffles. They are nice and quick to make and all you need is a food processor.
1/4 cup of cocoa (unsweetened)
1/2 cup rolled oats
1/4 cup coconut (unsweetened)
Soak the dates in a bowl of boiling water for 10 minutes. Drain and place in a kitchen whizz (food processor) along with the other ingredients. Pulse a few times (~ 2 mins).
Roll the mixture into balls and either roll then in coconut or cocoa powder (above I used cocoa). Place in the refrigerator to cool and set.
I have seen other people who have made these without oats and replace them with almond, walnuts, hazelnuts or almond butter. I like the oaty taste more than the nutty taste. You could also add vanilla essence for flavor.
I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough 🙂
Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.
Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.
Serving suggestions: Serve warm with whip cream and a coffee
Last night for dinner, I decided to try a new recipe and made Chocolate Tarts. They turned out great, so I decided to share the success.
Pastry: 1 cup flour
2 Tbsp cocoa powder
2 Tbsp icing sugar
pinch of salt
1 egg yolk
2 Tbsp cold water
1 1/2 cups of chocolate chips
2 Tbsp butter
100g greek yogurt
100g sour cream
1/4 cup cream
1 Tbsp rum
In a bowl place flour, cocoa, icing sugar and salt. Add pieces of the butter to the flour and use fingers to rub the butter into flour until its appearance is like crumbs. Lightly beat the egg yolk and add to the flour with a folk. Add 1-2 Tbsp of cold water to finish the pastry.
Place pastry in the fridge wrapped in plastic wrap for 20 mins. Heat oven to 375 degrees F (190 Degrees C). Roll the pastry out – I used individual pie dishes but you can also use a 22cm spring form. Place pastry in the pie dishes, cover with baking paper and pie weights. Place back in the fridge for 20 mins.
Place into oven for 15 minutes, after 15 mins take off the backing paper and bake for an additional 5 mins. Take out of the oven and leave in tray, cool.
In a bowl which is sitting in a pot containing about an inch of water, melt the chocolate and butter over heat. Once melted use a metal spoon to stir in greek yoghurt, sour cream and cream. Place about 1/3 cup of filling into each pie crust.
Leave in the fridge for 4 hours. Serve with a dollop of whipped cream and slice strawberries.