Satisfy those chocolate cravings

Satisfy that sweet tooth with this selection of vegetarian recipes from Linwoods that will feed those chocolate cravings while still providing an added health kick

Chocolate Chip and Flax Blondie Brownies
Preparation Time: 15 minutes | Cook Time: 25 minutes | Servings: 16

2 medium organic eggs
1 tsp of vanilla extract
1 tsp of cinnamon
175g of almond butter
120g coconut sugar
1 tsp baking soda
100g of good quality dark chocolate
2 tbsp of Linwoods milled flaxseed

  1. Preheat oven 160°C and line a 20cm baking tray with baking paper.
  2. Mix the eggs, vanilla, cinnamon, almond butter, coconut sugar, baking soda and a pinch of salt until smooth.
  3. Break 50g of the chocolate into small pieces. Mix the chocolate and flax seeds in with the mixture.
  4. Pour the mixture into the prepared tin and bake for 25 minutes, then leave to cool.
  5. Melt the remaining chocolate and drizzle over the cooled brownies.
  6. Cut into 16 pieces and enjoy.
  7. Keep for up to 3 days in an airtight container.

Chocolate Protein Truffles
Preparation Time: 1.5 hours | Servings: 9 – 10

240g cooked drained and rinsed haricot beans (approx. 1 can)
25g cocoa powder or raw cacao powder
30ml maple syrup
10 drops stevia
25g chocolate pea protein
1.5 tbsp (21g) coconut oil, melted
30ml (2 tbsp) warm water
1 tbsp (7g) Linwoods milled chia seeds

Chocolate Shell:
120g 75% – 85% dark chocolate, roughly chopped into small pieces
14g (1 tbsp) coconut oil
Hemp seeds, cacao nibs and crushed freeze-dried raspberries for decorating

  1. Blend together all truffle ingredients until smooth in your food processor or blender.
  2. Put truffle mixture into a bowl and place into the fridge for 1 hour to firm up.
  3. Once a little firmer, roll truffle filling into balls. You can make 9 small sized truffles.
  4. Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
  5. Place chocolate and coconut oil into a large, 2 litre, pyrex jug. Melt in the microwave in 30 second increments, stirring every 30 seconds for a total of 2 minutes. The chocolate should be fully melted.
  6. Remove truffles from the freezer and half a clean plate lined with baking paper ready. One at time dunk the truffles into the melted chocolate. Use a spoon to dunk and roll quickly, lift each on out with a fork, carefully shake off excess chocolate and place onto the clean plate. Sprinkle with hemp seeds, cacao nibs or freeze dried raspberries as you go.
  7. Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
  8. Store in the fridge for up to five days or at room temperature in seal tight container for up to 3 days. These will freeze just fine and should last for up to one month. Thaw at room temperature for 20 -30 minutes before eating.

No Bake Chocolate Caramel Slices
Preparation Time: 25 minutes | Servings: 16

For the Base:
250g ground almonds
50g Linwoods Activated Almonds, roughly ground
2 tbsp (14g) Linwoods Milled Flaxseed
80g coconut oil, melted
60ml maple syrup
1 tsp vanilla extract
Pinch of Pink Himalayan Rock Salt

For the Caramel:
300g pitted Medjool dates
80g roasted smooth cashew butter
60g coconut oil, melted
45ml hot water
Pinch of Pink Himalayan Rock Salt

250g 70% dark chocolate roughly chopped
2 tbsp (28g) coconut oil

  1. Mix together all base ingredients in a large bowl.
  2. Line an 8-inch square tin with baking paper and lightly grease with spray oil.
  3. Press mixture into the tin and spread evenly.
  4. Place into the freezer while you make the caramel.
  5. Blend dates to a smooth paste in your food processor. Add remainder of ingredients and blend until smooth.
  6. Spread caramel over prepared based and place into the fridge this time. If you keep it in the freezer when you pour the melted chocolate it will end up with condensation on top.
  7. All the caramel layer to set in the fridge for 2 hours or overnight.
  8. Melt the chocolate in a microwave save jug in the microwave using 30 second increments, stirring after every 30 seconds. It should take about 2 – 2.5 minutes total.
  9. Stir in coconut oil and pour over the caramel layer.
  10. Place into the fridge to firm up for a further 30 minutes before slicing into 60 squares. Store in the fridge in a seal tight container for one week or freeze for up to one month.
  11. Remove from the fridge about 10 to 15 minutes before serving depending on how hot an environment they are being left to sit in.

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