Winter bloom and chocolate
Valentine day approaching and the shops are tempting us with a cornucopia of very sweet and colourful confectionary – but if you are still sticking to your healthy New Year resolutions, the choice can be quite daunting… So here I give you a more virtuous but deliciously indulgent version.
These delicate chocolate flowers are made with raw chocolate, non dairy ingredients and they are still big in flavour and satisfaction…
- Dates, 250g
- 100g of 100% cocoa chocolate (Check out Chocolat Rabot in Borough Market)
- Raisins, 150g
- Vanilla bean, 1
- Crystalised ginger, a few pieces, but only optional!
Cut the chocolate in squares, cut up the dates.
Than put all in your best chopper (I use my Thermomix for the smoothest result) and mix at high speed for a few minutes until you get a glossy paste. DO NOT overwork it or the chocolate will melt !
Put in silicone moulds for individual chocolates (as above) or just roll bite size chunks in your palms and present them in a nice box or sachet to your Valentine with his Valentine day coffee. Garantie to score brownie points with any health-conscious foodie!
No need to be vegan either to appreciate the soft and creamy result – But take the best chocolate for the best taste, as always… My writing buddies loved them so much that I dedicate this recipe to our blue-stocking group – and their Valentines!
HAPPY VALENTINE DAY EVERYONE! This year it falls on a sunday so plan to take him to a spa, an art gallery or just a favourite place / corner of the world- like Venice?!!!
One of my handprinted Valentine cards/original print.
Posted in 3 to 4 ingredients, Postcards from abroad, pot luck, treats
Tagged art, chocolate, dairyfree, gluten-free, healthy treat, love, raw, sweet treats, Thermomix, truffles, valentine, vegan
Here I indulge my love of all things ginger! Don’t you love this warm colour and spice?! And it goes so well with pumpkin it would be a sin not to pair them… Here is your week-end recipe, just in time!
Libby’s pumpkin purée is a very ubiquitous ingredient in the UK and it is a great product to use when winter makes fresh fruit a bit more scarce… So this is a cupboard or pantry recipe, unashamedly quick and practical.
- Eggs, 3
- Libby’s pumpkin purée, 3/4 of a jar
- Brown sugar, 150g
- Rapeseed oil, 100ml
- Self-Raising Gluten free flour mix, 150g
- Bicarbonate of soda, 1 tsp
- Ground ginger, 1 generous Tbsp
- Cinnamon, 1 Tbsp
- Vanilla extract
Blend the eggs with sugar and pumpkin purée.
Add the oil, then the flour mixed with the bicarbonate.
Blend in the spices. I use a robot for that but you can make do with a hand whisk because all the ingredients are very easily blendable.
Pour the mix into a rectangular pan and bake for 30 minutes at 180°.
This is a lovely and light cake with lots of seasonal spices, perfectly suited to the winter and delicious with a cup of chai latte or coffee latte.
Because it is rather low in sugar and has no dairy in it, I will still call it a bread but it is as indulgent as it gets! The pumpkin purée makes it very moist and similar to a gingerbread. Just a nice, healthy twist on it…
NO butter, no dairy, no gluten! No fun?! Actually plenty of taste – As I said I DO love all things ginger…