Category: Recipe

December 18, 2017

Mucho Mocha Muffins

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This is a Guest Post from Dr. Ciara Kelly from The Irish Balance

 

And so here we are at recipe number THREE in my Chocolate Collection with Magic Mayan! HOW exciting is this recipe series guys – I am loving it. This time around, I had the delicious and fantastically named Mucho Mocha 73% Dark Chocolate from Magic Mayan to play with. I wanted to create a recipe that would go reaaallly nicely with a big mug of coffee or tea as we plug away through these winter months. These muffins are quick to make, easy to wrap up and take on the go, and most importantly, contain decadent chunks of melted chocolate in them. NOM. As always, a big old thank you to Magic Mayan for asking me to do this recipe collection with them – it’s an absolute joy to create tasty treats with their range! Now, let’s get baking!

 

 

Recipe

Ingredients

  • 1 tsp baking powder
  • 1 tbsp cacao powder
  • 1 tbsp sweetener (I use Date Syrup – alternatives could be honey/maple syrup etc)
  • 1/2 cup of freshly brewed coffee
  • 2/3 cup of milk of choice (I used Alpro Cashew Milk)
  • 2 whole eggs
  • 2 scoops of Chocolate Protein Powder (I used Nuzest)
  • 200g oats, ground into flour (I use Flahavan’s Progress Oatlets)
  • 1/3 cup of Magic Mayan Mucho Mocha 73% Dark Chocolate, sliced into little

Method

  1. Preheat the oven to 200C (fan oven), and place cupcake liners into a baking tray.
  2. Blitz your oats into flour in your food processor, and tip the flour into a large mixing bowl. Add the baking powder, cacao powder and protein powder.
  3. Mix all the dry ingredients together, and then make a little well in the centre.
  4. Crack the eggs into a small bowl, whisk them up a bit, and then add to the dry ingredients.
  5. Add the rest of the wet ingredients – milk, coffee and sweetener.
  6. Stir everything up until well-combined.
  7. Spoon the mixture into your cupcake liners until 3/4 full for each.
  8. Finally, add 4-5 little chocolate chips to each muffin!
  9. Bake in the oven for 35 minutes approximately – check at 35, and if a toothpick comes on 99% clean, you’re good to go!

 

Enjoy guys! Let me know what you think of the recipe – leave a comment, send a DM, email, whatever you want! Tag me if you try these out – @theirishbalance on Instagram/Twitter/Facebook, you know what to do!

Ciara  xx

February 16, 2016

60 second #paleo – Cacao and Almond Squares

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Ingredients:

  • 85g Cacao Powder
  • 150g Melted Cacao Butter
  • 240ml Agave Syrup
  • 70g Coconut Oil
  • 40ml of Almond Milk
  • 1tsp Vanilla Powder
  • 85g Almonds

 

Method:

  • Place all ingredients except nuts into a blender and blend until smooth.
  • Stir in chopped almonds.
  • Pour mixture into grease proof tin
  • Place into a freezer for 1 hour.
  • Chop into squares with sharp knife

 

Chocolate Date Recipe
December 23, 2015

60 Second #Paleo – A Date with Chocolate

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Ingredients:

 

100g Organic Medjool Dates (Pitted)

500g Raw Dark Chocolate

250g Organic Peanut/Almond Butter

1tsp Hymilain  Sea Salt

Ingredients for Date Chocolate

 

Method:

 

Step 1. Melt 450g of Chocolate in a Bain Marie to a max temperature of 45 Degrees C.

Melted RAW Chocolate
Melted Raw Dark Chocolate in a Bain Marie

 

 

Step 2. Temper Chocolate by adding the additional Chocolate and allowing to cool down to 32 Degrees C

Step 3. Pour chocolate into mold and allow to sit for 30-60 seconds to allow a coating around the inside of the mold.

Step 4. Tip the remaining chocolate back into your bowl and allow the chocolate in the mold to set.

Step 5. In the mean time, blend the date and the peanut/almond butter and then add approx 150g of tempered chocolate and blend a little more.

Date and Almond Butter Mixture
Mixture of Dates and Almond butter

 

 

Step 6. Put mixture into a piping bag or freezer bag with the tip cut off and pipe into the chocolate shells.

Step 7. Pour more chocolate on top of the filled shells and allow to set in the fridge for 15 mintues.

Date and Chocolate Mixture in Sheels
Date mixture piped into Shells

 

 

Step 8. Tip out and enjoy.

The Finished Chocoalte
The Finished Chocolate

May 19, 2014

Amazing ‘Ferrero Rocher’ style raw chocolates!

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We came across the recipe for these little beauties at this inspiring website:http://quirkycooking.blogspot.ie/2012/01/homemade-ferrero-rocher-chocolates.html

 

So thank you, Quirky Cooking, for that! Unless you’re already addicted to the F.R. originals (and if you’re reading this, we’d like to think that you’re not!), you will really be impressed by the sheer deliciousness of these balls of chocolatey joy. Made using only the finest natural and healthy ingredients, they could make a lovely gift for friends or family. We got the little gold foil squares and paper cases from a great company called The Home Chocolate Factory:http://www.homechocolatefactory.com/CTGY/Packaging.html

 

Magic-Mayan-Ferrero-Rocher-2

 

Jo (the writer of the Quirky Cooking blog) uses a ‘thermomix’ to make these treats, but the recipe can be easily adapted for use with any kind of food processor. We adapted her basic recipe by using coconut sugar instead of rapadura, and of course Magic Mayan chocolate instead of Lindt! And we can guarantee that they really do taste as good as they look, if not even better :)

February 22, 2014

Raw Chocolate Truffle Recipe

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We recently made these delicious raw chocolate truffles (dusted in a lovely sprinkling of strawberry powder) and can only say, man or woman, boy or girl, you just have to try these at home!! So here’s the recipe y’all:

 

Ingredients:

1/2 cup cacao powder

1/4 cup carob powder

1 cup cashew nuts

1 cup sunflower seeds

1/2 cup liquid sweetener of choice (e.g. cold pressed honey, agave syrup, coconut nectar etc.)

1 Tablespoon coconut oil (melted)

1 tablespoon lucuma powder

1/2 teaspoon vanilla powder

1/2 teaspoon cinnamon powder

pinch of salt

fruit powder/ desiccated coconut/powder of choice

 

 

First grind/blend the cashews and sunflower seeds together in a blender or food processor. Next add all the other dry ingredients and blend together. Lastly add the liquid sweetener and melted coconut oil and blend in. From the resulting mixture into truffle sized balls, and roll each one in your favourite powder (could also be coconut if that’s your thing). We used strawberry powder as we had it to hand on that day, and we just love the combination of colour and the fruity zing that accompanies these raw chocolate taste bomb sensations!

magic-mayan-truffles2

The recipe above, can of course, be adapted depending on what ingredients you have available, experiment with your own version and see how long they will stay in your fridge for before someone snaffles them all up… nom nom nom!