April 9th • Posted in Recipe
Best thing about Easter? All the chocolate you’re left with the days (and sometimes even months) after. Between chocolate eggs and the huge amount of chocolate bunnies Lindt spoilt me with this year I have a feeling that, for the first time in my entire life, finishing up my chocolate will be quite a hard work. Not sure anyone else is in my same position (as I’ve never thought using up my chocolate to be the problem) but when chocolate is around, I have two go-to recipes to finish it up, both very chocolate-y and indulgent and which are perfect ways to make use of your Easter eggs in a little different way than snacking on them when you’re hungry or craving sweetness (which is an incredibly decent way of making use of them btw).
On a different note, does using healthy-ish ingredients make a cookie full of chocolate-y gooeyness healthy? Surely it does, right?
Double Chocolate Gooey Cookies.
Makes 6 | Ingredients:
100ml seed oil
90g coconut sugar
25g cocoa powder
100g white flour
40g whole wheat flour
1 tsp baking powder
A lot of Easter chocolate (I used one of my Lindt Dark Gold Bunnies and some milk chocolate eggs)
1 :: Preheat the oven to 200°C.
2 :: In a stand mixer, blend the seed oil with the coconut sugar until well incorporated. Then add the egg and whisk well again.
3 :: Stir together all the dry ingredients in a large bowl, then start to gradually add them to the wet ingredients while the stand mixer is slowly whisking and blending them together. At the end you’ll be left with a very thick cookie dough (if it’s not thick enough to form a solid ball, then add some flour).
4 :: Chop the dark chocolate in little cubes and add them to the cookie dough and stir it with a wooden spoon to help the dark chocolate go everywhere in the dough.
5 :: Line a baking tin with parchment paper, then start shaping medium balls out of your cookie dough. You should get 6 cookies out of these doses. Place the cookies on the baking tin far apart from each others and flat the balls out a bit with the palm of your hand.
6 :: Chop the milk chocolate (I cutted my chocolate eggs in halves) and place some cubes in the middle of each cookie, pushing them down a bit to create a melted heart.
7 :: Bake in the oven for no longer than 10/12 minutes. Then remove from the oven and let them cool down almost completely (10/15 minutes) so that they can set but still be deliciously gooey. Serve warm-ish for a mealted heart!
White chocolate morning pancakes.
Original recipe from Minimalist Baker – adapted and edited by me.
Serves 2 | Ingredients:
1/4 cup whole wheat flour
1/4 cup white flour
2 tbsp coconut sugar
1 tsp baking powder
1/2 cup almond or soy milk
1 tsp coconut oil
100g white chocolate (I used my Lindt white chocolate bunny!)
Coconut oil to pan-fry
Strawberries to serve
1 :: In a medium bowl stir together the flours, coconut sugar and baking powder, then add the milk and stir well.
2 :: Chop 50g of white chocolate in a little microwave-safe bowl, add a teaspoon of coconut oil and melt them into the microwave for a couple of minutes until creamy.
3 :: Add the melted white chocolate to the pancake mixture and stir well, then chop the rest of the chocolate into tiny cubes and add them to the mixture.
4 :: Melt 1/2 tsp of coconut oil in a small pan onto a low heat. Place two tablespoons of pancake mixture in the middle of the pan and pan-fry your pancake on both sides.
5 :: Serve with your favourite syrup on top or some chopped fresh strawberries to taste!