Prep time: 45 mins
Cook time: 1 hr

Ingredients

Raw Brownie Interior:

Wet:

150g House of Chocolate Almond Mylk Chocolate

180g almond butter, runny

120g maple syrup

1 ½ tsp vanilla extract

Dry:

45g cacao powder

60g sifted almond flour

¾ tsp vanilla bean powder

¾ tsp sea salt

Exterior shell :

150g House of Chocolate Oat Mylk White Chocolate

½ tsp coconut oil

Speckled Decoration:

1 tbsp cacao powder

½ tbsp vanilla extract

2 ½ tbsp water

Method

The post No Added Sugar Easter Egg Bites first appeared on House of Chocolate.

Serves: 3
Prep time: 15 mins
Cook time: 4 hrs or overnight

Ingredients

Mango Layer:
350 g Mango (fresh or frozen)
15 g Maple syrup

Blended Oats:
100 g Rolled oats
30 g Chia seeds
35 g Maple syrup
350 g Almond milk
150 g Plant-based yoghurt
Pinch of sea salt (optional)

Chocolate Shell:
120 g House of Chocolate Coconut Mylk Mango White Chocolate
1 tsp Coconut oil

Method

1. Prepare the Mango Purée:

Blend the mango and maple syrup until smooth. Set aside 140 g of the purée for topping.

2.Blend the Oat Mixture:

To the remaining mango purée, add oats, chia seeds, maple syrup, almond milk, yoghurt, and sea salt. Blend until creamy.

3.Assemble the Jars:

Divide the oat mixture evenly into 3 jars, then spoon the reserved mango purée on top.

4. Make the Chocolate Shell:

Melt the chocolate and coconut oil over a double boiler or a heatproof bowl set over simmering water, stirring until smooth.

5.Top and Chill:

Pour the melted chocolate over each jar to form a thin shell. Cover and refrigerate for at least 4 hours or overnight.

6.Serve:

Crack the chocolate shell and enjoy your creamy mango overnight oats in the morning!

The post Mango Chocolate Overnight Oats first appeared on House of Chocolate.

Serves: 6
Prep time: 10 mins
Cook time: 12 mins

Ingredients

25 g Coconut oil (melted)
40 ml Plant-based milk
20 g Almond flakes
1 tbsp Nut butter (any kind you love)
50 g Coconut sugar
80 g Spelt or whole-grain flour
½ tsp Baking powder

For the chocolate version:
15 g Cocoa powder
40 g House of Chocolate 65% Dark Chocolate

For the white version:
15 g Almond flour
40 g House of Chocolate White Mylk Chocolate

Method

1. Prepare the Dry Ingredients:

In a large bowl, combine the flour, baking powder, and (for the chocolate version) cocoa powder or (for the white version) almond flour. Mix well.

2. Add Wet Ingredients:

Stir in melted coconut oil, nut butter, coconut sugar, and plant-based milk until a thick dough forms.

3.Fold in Chocolate and Almonds:

Gently mix in chopped chocolate pieces and almond flakes until evenly distributed.

4. Shape the Cookies:

Divide the dough into 6 equal portions (about 50 g each) and shape into cookies. Place on a parchment-lined baking tray.

5. Bake:

Bake at 180 °C for 12 minutes, until just golden on the edges but still soft in the centre.

6.Optional Finishing Touch:

Sprinkle each cookie with a pinch of sea salt before baking for an extra flavour lift.

The post Almond Cookies, Two Ways first appeared on House of Chocolate.

Serves: 4
Prep time: 10 mins
Cook time: 15 mins + 2 hours of chilling

Ingredients

100 g House of Chocolate Almond Mylk Chocolate or 65% Dark Chocolate (depending on taste)
250 g Raspberry (fresh or frozen)
5 tbsp Chia seeds
4 tsp Honey or any other sweetener ”

Method

1. Prepare the Raspberry Mixture:

In a small bowl, mash the raspberries with a fork and mix in the sweetener until well combined.

2. Add Chia Seeds:

Stir in the chia seeds, ensuring they are evenly distributed.

3. Chill the Mixture:

Place the bowl in the fridge for 30 minutes to allow the mixture to thicken.

4. Shape and Freeze:

Once thickened, form the mixture into medallions and arrange them on a sheet of baking paper. Transfer to the freezer for 1 hour.

5. Melt the Chocolate:

While the medallions are freezing, melt the chocolate using a double boiler or a heatproof bowl set over a pot of simmering water.

6. Dip in Chocolate:

Remove the medallions from the freezer and dip each one into the melted chocolate, ensuring they are fully coated. Place them back on the baking paper.

7. Chill and Set:

Return the chocolate-covered medallions to the fridge for 20 minutes or until the chocolate is firm.

The post Chocolate-Covered Raspberry Bites first appeared on House of Chocolate.

50 g House of Chocolate Almond Mylk Chocolate
1 Banana
200 ml Coconut milk
3 tsp Agave syrup
200 g Wholemeal Flour
1 ½ tsp Baking powder
2 tsp Coconut oil, melted

Method

1. Mash the Banana:

Use a fork to mash the ripe banana until smooth.

2. Mix Wet Ingredients:

Stir in the coconut milk, melted coconut oil, and agave syrup until well combined.

3. Combine Dry Ingredients:

Add the flour, baking powder, and chopped milk chocolate to the mixture. Mix thoroughly until the batter is smooth and well combined.

4. Cook the Pancakes:

Heat a non-stick frying pan over medium heat. Add the pancakes to the dry pan, flipping them when bubbles appear on the surface, and cook until golden brown, approximately 2 to 3 minutes on each side.

5. Serve:

Garnish the pancakes with nuts, fresh berries, and additional syrup to taste. ”

Comment: Use gluten-free flour if you follow a gluten-free diet.

The post Healthy Banana Pancakes first appeared on House of Chocolate.

25 g House of Chocolate Oat Mylk White Chocolate
2 Bananas
70 ml Coconut milk
1 tsp Cacao powder
200 g Wholemeal Flour
½ tsp Baking powder
150 g Raspberries (frozen or fresh)

Method

1. Preheat the Oven:

Heat your oven to 180°C (350°F).

2. Mash the Bananas:

Use a fork to mash the bananas (make sure they are ripe) until smooth.

3. Mix Wet Ingredients:

Stir the coconut milk into the banana mix until well combined.

4. Add Dry Ingredients:

Gradually mix in the flour, cacao powder and baking powder until a uniform dough forms.

5. Incorporate Berries:

Gently fold in the raspberries. Let the dough chill in the refrigerator for 30 minutes to firm up.

6. Form:

Once chilled, shape the dough into balls and place them on a parchment-lined baking tray. Flatten slightly.

7. Bake:

Bake the biscuits for 20-25 minutes or until they are lightly golden.

8. Decorate:

Allow the biscuits to cool completely before drizzling or dipping them in melted white chocolate.

Comment: Use gluten-free flour if you follow a gluten-free diet.

The post Raspberry and White Chocolate Biscuits first appeared on House of Chocolate.

Serves: 4
Prep time: 75 mins
Cook time: 25 mins

Ingredients

150g House of Chocolate 65% Dark Chocolate
1 Large Sweet potato (approximately 280-300g)
50g Cacao powder
50g Almond flour
50g Coconut sugar
50g Coconut oil (melted)
50ml Coconut milk
1 Tbsp Wholemeal Flour
1/4 tsp Baking Soda
1 Small banana

Method

1. Bake the Sweet Potatoes:

Preheat the oven to 200°C (400°F) and bake the sweet potatoes whole until tender, about 45 to 60 minutes.

2. Reduce Oven Temperature

Once the sweet potatoes are done, remove them from the oven and lower the oven temperature to 180°C (350°F).

3. Mash the Ingredients

Cut open the sweet potatoes, remove the filling, and discard the skins. In a bowl, mash the baked sweet potato filling and banana together with a fork until smooth.

4. Combine Wet Ingredients

Stir the melted coconut oil, coconut milk, and coconut sugar into the sweet potato mixture until well combined.

5. Incorporate Dry Ingredients

Add the cocoa powder and flour to the mixture, stirring until the batter is smooth and uniform. Mix Baking Soda with a squeeze of lemon juice and add to the batter.

6. Add the Chocolate

Break or chop the dark chocolate into small, 1 cm pieces. Fold 70% of the chocolate pieces into the batter.

7. Prepare for Baking

Pour the batter into a parchment-lined baking tin, spreading it evenly. Sprinkle the remaining chocolate pieces on top for decoration.

8. Bake:

Place the baking tin in the oven for 25 minutes at 180°C (350°F).”

The post Sweet Potato Brownies first appeared on House of Chocolate.

A light chocolate dessert, free of sugar and gelatin, made with just two ingredients.

Ingredients

Method

The post Two-Ingredient Chocolate Mousse first appeared on House of Chocolate.