These have become a regular snack (especially for morning tea, enjoyed with and dunked into a creamy coffee – I seriously recommend this). They’re easy to make, decadently chocolately, keep really well for a week and no blender (and therefore no cleaning of the blender) is required (yesss).
To make these..
Flourless chocolate cake has always been a favourite amongst the family. I’ve made several versions of this cake (often with raspberries or mixed berries, sometimes with olive oil instead of butter) but this recipe is by far the easiest and always works well. With cherries and a little spice it’s a beautiful dessert for this festive time of year. I love using a mix of hazelnut and almond meal as it gives this cake a subtle hazelnut flavour that reminds me of the chocolate hazelnut Swiss Christmas biscuits my mum makes. However using either almond or hazelnut meal is just as nice.
These fudgy little balls are firstly SO easy and quick to make, all you need is a bowl, fork and spoon, and only four ingredients. Secondly, they are delicious raw but when frozen also make a nice chilled snack (when taken from the freezer and allowed to defrost a little they’re chewy and almost caramel like). One or two make an energising and nourishing ‘pick me up’ snack. Roll and dust them in whatever you like best – cacao, cocoa powder, sesame seeds, cinnamon and/or coconut all work well. If you love bananas and peanut butter (or any other nut butter) these are really worth a go!
Pesto would have to be one of the most versatile condiments.. serve it as a dip, a spread, a pasta sauce, a topping. There are so many lovely ways. And, when made fresh with good quality ingredients pesto is also powerfully nutritious (while being the yummiest addition to almost anything).