Dark Chocolate and Ginger Butter Biscuits Recipe

The youngest earned himself a treat last week as he tried hard at school so he chose to make biscuits. he had made them the week earlier and I had commented on how perfectly round they looked and that I think he cheated and nipped to the shops to buy some before he finished school. He was so proud of them and he wanted to make them at home with me.

We decided to tweak the recipe a little by adding in chocolate, ginger and egg and removing most of the sugar. So, basically we made our own recipe but we were still following his idea of actually making some biscuits.

Ginger Chocolate Butter Biscuits

Butter biscuits with a twist

Ingredients

  • 250 grams Butter
  • 3 1/2 Cups Flour
  • 1 tbsp Baking powder
  • 40 grams Caster Sugar
  • 2 Eggs Or 1 large egg
  • 100 grams Dark chocolate chips
  • 40 grams Fresh ginger diced and chopped
  • 1 tbsp Vanilla essence

Instructions

  1. Preheat the oven at 175c 

  2. Combine the butter with the caster sugar together until fluffy.

  3. Add in the vanilla essence and egg/s. Mix together.

  4. Next, mix in the baking powder and the flour. Add the flour a little at a time until it starts to form a dough like texture. You don't want it too dry so keep testing it. The mixture should be able to form a ball in your hands without it leaving a sticky residue 

  5. Add in the ginger and chocolate chips and fold them in.

  6. Roll a walnut size piece of the dough in your hands.

  7. Gently press together in the palm of your hands. 

    Line a baking tray with some grease proof paper.

    Place the dough onto the paper and gently press down with the back of a fork.

  8. Leave in the oven for 10-12 minutes, keeping an eye on them. Remove when slightly golden

These biscuits have just the right of crumbliness but melt in your mouth leaving a warm smooth taste from the chocolate and ginger.

Perfect for a treat with a cuppa

Alternatively, If you don’t fancy making them with ginger or chocolate just skip them out. They taste just as good. We made a batch of butter biscuits and then added in the ginger and chocolate to the mixture so we had two lots of different biscuits.

This recipe made up about 25 biscuits.

 

 

 

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No Bake Raw Banoffee Bites

After making my last batch of raw millionaire bites it made me think how nice they would taste with some banana. So I adapted the recipe and sure enough another perfect treat that consists of four different layers that melt into each other. Not only are these little beauties rich and smooth in taste but they are healthy too. Packed with nutrients, vitamins and minerals that help provide energy, anti inflammatory, reduces the risk of anaemia and boosts the immune system – to name but a few.

Bananas do contain sugars but these are natural occurring sugars A medium banana contains around 14 grams of sugar but they are also filled with nutrients that your body needs for good health, including fibre, potassium and B vitamins.

These bites are perfectly balanced out with a smooth melt in your mouth cashew base, topped with the sweet banana and the gooey date and cacao that adds in a depth of richness.

No Bake Raw Banoffee Bites

No baking required, these bites are super easy to make and can be stored in the freezer for up to a month.

Ingredients

  • 300 grams Medjool dates
  • 3 tbsp Organic peanut butter
  • 2 Bananas
  • 300 grams Raw Cashews
  • 4 heaped tbsp Raw Cacao Powder
  • Coconut Oil
  • Agave or honey

Instructions

Base

  1. Ground the cashew together with 2 tbsp of coconut oil, until its crumbly

  2. Place into the bottom of a 9x9 tin/silicone.

    Press down firmly and put into the freezer to set

Centre

  1. Mash together the bananas and place on top of the frozen cashew base. 

    Place back in the freezer to set

  2. Blend together the dates and peanut butter with 2-3 tbsp of coconut oil until it is a smooth caramel like texture. Add in a couple of tbsp of honey or agave nectar and mix well.

  3. Take the base out of the freezer and add on the date mixture. Press down with the back of a spoon and smooth over.

    Place back into the freezer to set (about half an hour)

Topping

  1. In a saucepan on the hob place the cacao powder, 5 heaped tbsp of coconut oil and 2 tbsp agave or honey

  2. Melt together until runny. Mix well
  3. Take the base back out of the freezer and top with the cacao mixture
  4. Place back into the freezer to set

  5. Once all set and the chocolate has hardened, take out of the freezer and leave for about 10 minutes then cut into bite size pieces. 

  6. Store them in the freezer for when you fancy a treat

Give them a go and let us know how you get on

 

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Homemade Hot Chocolate on a Stick

These hot chocolate stirrers are ideal to give away as a festive treat or even just to enjoy at home in front of the TV.

They are super easy to make and cheaper than buying from the shops. I made up a batch of 30 for the children at school and they didn’t take long to make at all. You can made endless variations too, to suit any taste

  • Dark chocolate
  • A mix of white and milk chocolate
  • Skip the marshmallows
  • Add in edible glitter or honeycomb

They make the creamiest and smoothest hot chocolate with added little surprise of mini marshmallows inside that make an appearance once the chocolate has melted in the hot milk.

Ingredients:

  • Chocolate (i used a large bar of galaxy, but you can use whatever you want)
  • Marshmallows – mini or big
  • Stirrers, lolly sticks or spoons
  • Square shaped silicone molds or even small plastic yoghurt pots
  • Cocoa powder to sprinkle
  • Chocolate dazzles to decorate

Method:

  • Melt your chosen chocolate in the microwave or in a glass bowl over a pan of hot water
  • Sprinkle cocoa powder into the molds
  • Place a spoonful of melted chocolate into the base of your mold
  • Add in some marshmallows
  • Top with another spoonful of chocolate
  • Place the stick into the middle of the chocolate in the mold

  • Top with dazzles or any cake decorations
  • Place into the freezer for about 30 minutes to set
  • Remove from molds gently
  • Wrap in cellophane and store in the fridge

You can also stick your stick into a larger marshmallow and then place that into the mould and pour in the chocolate.

This is my son stirring his chocolate on a stick making his hot chocolate (excuse the music playing in the background)

 

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Luxury Chocolate Workshop with Red Letter Days – Review

*****Warning – this post contains the word ‘chocolate’*****

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A couple of weeks ago I was invited along to a chocolate making and tasting workshop by Red Letter Days at My Chocolate. The event was being held at My Chocolate Shoreditch, London. Although, they do have other venues available in London, Brighton and Manchester.

The workshop was ran by two chocolate connoisseurs, one who did all of the demonstrating and one who was preparing the chocolate and utensils for us chocoholics to use on our chocolate making.

I arrived fashionably late due to travel problems, so when by the time I had arrived they were already 20 minutes into the first part of the evening, which was preparing your very own indulgent chocolate martini. I was greeted at the door and was directed to the sink where I washed my hands first and then shown to a table where a few of the other attendees had already began creating the martinis. I believe that were shown a technique called ‘wagging the tail’ where they used a spoon to drizzle melted chocolate over the martini glass to decorate it before mixing up the chocolate vodka in a shaker.

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It tastes as nice as it looked. Very much like Irish Cream. They were creamy, rich and one could definitely drink one after another. What a treat! Very much-needed after the train journey I had just encountered. The smell of indulgent chocolate wafted around the room

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Whilst we gulped sipped at our chocolate cocktails, we all stood around the demonstration desk and watched how to make our very own oil infused large chocolate button.

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We was guided on how to place the chocolate onto the paper and how to infuse it with flavoured oil.  The chocolatiers made a huge milk chocolate heart decorated with dark chocolate, using the ‘wagging the tail’ technique again and then using the other end of the spoon to create a marble effect. The expert made it look so easy!

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Back to the tables we went, ready to create our own masterpiece. I chose to make a four-leaf clover and infused it with lemongrass oil. The oil is very strong and only a couple of drops is needed to add the taste to the chocolate. It was very hard, but I resisted, not to lick the spoon, as we was going to be using them again to do the marbling

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I chose dark chocolate, as that is my favourite – the darker the better! The marbling wasn’t as easy as it looked. I think my finished button looked a bit like a toddlers drawing rather than an exquisite chocolate, it was definitely authentic and handmade.

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By now, the only evidence of our chocolate vodkas was the empty glasses on the table. They were soon replaced with a glass of prosecco.

Once we had made our chocolate slab, we was ready to move on to the next part of the workshop, Truffle making. Now I have attempted to make truffles at home before as presents for the children’s teachers and they were a nightmare to make, I had cocoa all over me. So, I was looking forward to this part of the workshop to find out where I went wrong.

We was shown how to make them first by the expert chocolatiers and a helper from the other attendees and then we was sent back to our tables. For this part of the workshop we had to get into pairs.

Firstly you mix the chocolate with double cream, stirring it quite rigorously until it starts to set and become thicker – this is your Ganache. Then you place it into a piping bag ready to pipe out little chocolate slugs or wizard hats on the parchment paper. Once all of the ganache has finished, you wait for them harden.

This part of the workshop brought lots of giggles to the table as we quickly became aware that out little chocolate ganache slugs looked more like little emoji poops. Although, It didn’t matter what they looked like at this point as they were soon to be moulded into truffles.

Once we got the hang of how to hold and pipe the bag, it was quite easy.

And once they were all done, our glasses got topped up by the very nice lady at My Chocolate with Yet more prosecco

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The evening was definitely activating our tastes buds – chocolate and booze!

The chocolatiers tutor was what really made the experience enjoyable, she was fun, humorous, interactive and full of chocolate knowledge.

Whilst we waited for the Ganache to set we was treated to a talk about the history of chocolate and how it is made. We also got to taste 90% chocolate. We was tested on our taste bud knowledge of recognising dark or milk chocolate and taught on how to feel and smell the quality of a chocolate. High quality chocolate should smell strongly of chocolate and the texture should not be gritty or waxy.

The sound that your chocolate makes when snapped is a good indication of the quality of it. Good chocolate has a clean, crisp, sharp snap when broken and milk chocolate tends to bend, because it contains more sugar and milk

After our little fun lesson in chocolate it was time to get dirty with the truffle making. On the tables was a selection of topping to decorate our truffles with; honeycomb, cocoa powder, coconut, salt, raspberry swirls, white chocolate swirls and berry dust.

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This was definitely the time to get creative, release the chocolate demon in you and dig in. First we rolled our ganache into a ball, then coated them in some cacao powder and then dipped them into more chocolate. Before they set I added some of the toppings. Some of our ganaches were a little on the small side so I added two together and at the same time pressed in some raspberry dust and salt into the middle as a surprise when bitten into.

We made quite a mess of our table

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But it was most definitely a sign of a good time. I really enjoyed the whole evening. We got to wrap up our chocolate creations in some cellophane and ribbon to take home. My chocolate goodies didn’t last long once I arrived home as they were eaten by all in the house. the chocolates were mouth-watering and tastes as good as they smelled

The whole experience lasts for about 2 1/2 hours . It’s a great gift for someone who loves chocolate or even as a hen party. I may add that we did not prepare the chocolate- temper it, as that process takes a while. We did the decorating and producing of the truffles, buttons and martini.

Currently priced at £98 for two people on Red Letter Days Website

I was invited along for the purpose of this post, no payment has been received

 

 

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Raw nutty (Snicker) Bars Recipe

A raw food diet is about eating mostly or all unprocessed and uncooked foods so you get all the nutrients without the dangerous additives. It’s a great way to cleanse the body, your skin becomes a lot clearer, you will have a lot more energy and it improves your digestion. It means cutting out refined sugar and only eating food that is raw or heated up in a dehydrator that is below 110 Fahrenheit.

I took the steps to removing refined sugar from my diet over a year ago. I did miss the sugar taste at first but after a while my taste buds changed – for the better.

Raw food doesn’t have to be all fruit and veg, you can still enjoy deserts and treats.

Making raw snacks are easy to do and have a fulfilling taste. Take a look at our raw date bars here

These little bars of goodness are so delicious full of nutty flavours with a rich deep, dark chocolate

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Ingredients:

Base
125g ground rolled oats or oat flour
125g ground cashew nuts
60ml maple syrup/rice syrup
2 tablespoons coconut oil

Peanut Caramel
350g dates – medjool
95g merdian smooth peanut butter
1 tbsp coconut oil
40g peanuts-raw
20ml water (if needed)

Raw Chocolate topping
100g coconut oil
60g cacao powder
4 tbsp maple syrup (50ml)

Method:

  1. Make the base. Grind up the oats if you do not have oat flour in a blender. Add in the cashew nuts with the coconut oil and syrup – if like me, your blender is too small then grind the oats and cashew nuts separately and then combine a bowl with the coconut oil and syrup. It should be the consistency of dough, but not too wet. Press the base mixture into a square or silicone tin. Place into the freezer to set.
  2. Make the caramel. Blend the dates, peanut butter and coconut oil together – I blended the dates first and then mixed in the peanut butter and oil. Chop the peanuts into pieces and add them into the mixture (you could keep them whole if you prefer) Add on to the top of the base and place back in the freezer.
  3. Make the chocolate. Melt some coconut oil and in the cacao powder and maple syrup. Mix together. Pour on to the caramel and place it back into the freezer to finish setting. Leave for a few hours or overnight. Cut into chunks.

Raw snickers need to be stored in the fridge or freezer as the chocolate melts.

These little snicker bars are so tasty and very Moorish. You get the creamy texture from the base and caramel, the sour bitter taste from the chocolate and sweetness from the dates and syrup.

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