I thought I’d mix things up a bit with a modified version of my yummy chunky cherry loaves. These have a delicious hit of chilli and a sneaky bit of cinnamon too. I happened to get a new mini mini loaf tin so made some chunky chilli chocolate cherry fingers as well as loaves!
I used some chilli and chocolate infused sugar for this recipe. You can buy this ready mixed or you could easily make it yourself – it’s simply a mix of sugar, cocoa powder, chilli powder and cinnamon. Mix 100g sugar with 10g of cocoa powder, 2 tsp cinnamon and 1 tsp chilli powder (or more if you want it hotter!). Adjust the amounts depending how much you need but keep them in those ratios 🙂
For the loaves/fingers you will need:
1/2 cup Apple puree
1/4 cup Almond butter
1/3 cup Cocoa powder
1/3 cup Almond milk/soya milk/any non-dairy milk
1/3 cup + 2 tbsp boiling water
3/4 cup Chilli and chocolate infused sugar (plus extra to sprinkle on the top)
1 tsp Vanilla extract
1 tsp Chocolate extract (if you don’t have this then use another tsp vanilla extract)
1/8 tsp Almond extract
1 1/2 cups Gluten-free flour mix (or spelt flour if you’re not worried about gluten-free)
3/4 tsp Bicarbonate soda
3/4 tsp Himalayan rock salt
1 tsp chilli flakes (adjust to taste)
4 oz Chocolate chopped into chunks (I used Willie’s chocolate for this)
1 cup chopped Sweet cherries
Preheat oven to 175 C and boil the kettle (no, not for tea – though that wouldn’t hurt!).
Put the apple, almond butter, milk and cocoa powder in a mixing bowl. Add 1/3 cup boiling water and mix quickly with a fork to make a thick chocolate sauce. Add the sugar and extracts and mix well. Sieve half the flour, bicarbonate soda and salt into the mix and mix gently. Add 1 tbsp boiling water and mix again. Add the rest of the flour mixture and another tbsp boiling water and stir until smooth. Go gently – don’t over mix. Add the chilli flakes and adjust to taste – if you want it with a bit more of a hit add more! Finally add the chocolate chunks and cherries and fold in to the mixture.
Pour into the tins (this recipe will give approx 8 – 9 tins) or if you have a mini mini loaf/finger tin then use that. Put in the oven for 10 – 25 mins (if making fingers you will need to start checking them after 10 mins as they’re so much smaller).
Check they’re done by sticking a skewer in the centre, if it comes out clean they’re done (bear in mind you may hit a cherry or chocolate when you do this so you’re looking for a lack of cake dough on the skewer – chocolate or cherry juice is fine!). Allow to cool in the tins for 10 mins then take out of the tins and cool on a wire rack. They really need to be eaten warm so the chocolate is all melty! Yum Yum Yum!