Raspberry Raw Chocs


These beautiful raw chocolates are fantastically easy to make and taste delicious. They’d make a perfect gift too (if you don’t eat them all first ๐Ÿ˜‰ ).

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You can flavour them with anything you like but I’m a big fan of raspberry and chocolate and when I found the freeze-dried raspberries online (Amazon sell them) and thought they’d be a great addition toย these chocs.

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You will need (makes approx 15 chocs):

1 cup Cacao butter (melted)

1 cup Raw Cacao powder

1/3 cup Maple syrup (or other liquid sweetener)

1 cup Freeze-dried raspberries

2- 3 tbsps Freeze-dried raspberry powder (you can buy them powdered or you can simply grind up the whole raspberries)

Melt the cacao butter and mix it with the cacao powder and maple syrup. Use a small whisk or fork to mix the ingredients well. Add in the raspberry powder and mix well. Lightly crush the whole raspberries into smaller pieces and then stir them in.

Pour in to chocolate moulds and leave in the freezer to set. Enjoy! ๐Ÿ™‚

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Lemon curd thumb biscuits!


Having made a big batch of lemon curd (recipe is here).ย I thought I’d better find some yummy ways to use it!

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Now I could just eat it straight from the jar (and actually I do!), or with yoghurt and fruit for brekkie….

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… but… it’s also pretty delicious combined with almonds in these divine little biscuits.

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They are super easy to make and take less than 30 mins.

To make about 12 biscuits you will need:

130g Ground almonds

1/4 tsp Baking powder

1/4 tsp Himalayan rock salt

1 tsp Vanilla extract

Zest from 1 – 2 lemons (you can use any left over zest that you froze after making the lemon curd)

2 1/2 tbsp Coconut oil

2 tbsp Maple syrup

1 tbsp Lemon juice (or 1/4 tsp Lemon extract)

1 – 2 tbsp Lemon curd (recipe here)

a handful of Dried cherries

Preheat the oven to 180 C

Place the ground almonds, baking powder, salt and lemon zest in a bowl and mix well. Add the vanilla extract, maple syrup and coconut oil and use your hands to mix into a dough.

Take tablespoon-sized portions of the dough and place on a greased baking sheet. Pat down and then use your thumb to make an indent in the center.

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Place the tray in the oven and bake for 10 – 12 minutes. After 5 minutes check them and if the indents are starting to close just gently use your thumb to re-shape them. Bake until they are brown. If you like your biscuits a bit crunchier then bake a little longer.

Remove from the oven but leave the oven on. Fill the indents with lemon curd and place a dried cherry in the middle. Pop them back in the oven for 2 – 3 minutes.

Allow to cool.

They will be lovely and crunchy if eaten straight away. If left for the next day they become soft and macaroon-like – which is simply yummy! You can always pop them back in the oven to re-crisp if you fancy it ๐Ÿ™‚

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Fight that grump! Chocolate, Cherry and Chilli Biscuit balls! Dairy and Gluten free


We all get a little grumpy sometimes don’t we? When I’m feeling the grump I usually reach for the chocolate (Willie’s Cacao is my chocolate of choice!) but I thought this week I’d try something a little different! It’s still chocolate but with a kick, and I guarantee this little beauties will cheer up even the biggest grump!

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This a modified version of my great balls of biscuit recipe but I’ve made these bigger – cos you need a bit more biscuit to fight that grump ๐Ÿ˜‰

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To make about 16 biscuit balls you will need:

260g Ground almonds

4 tbsp Raw cacao powder (or cocoa powder)

30g Dark, dairy-free chocolate (I use the Willie’s Cacao Drops but any dark chocolate chopped up small will be fine)

30g Dried cherries

5 tablespoons Coconut oil (melted)

1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

1/4 – 1/2 tsp Cayenne pepper (adjust to taste)

1/4 – 1/2 tsp hot chilli powder (adjust to taste)

1 tsp Vanilla extract

4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)

Preheat the oven to 170 C.

Put the dry ingredients in to a mixing bowl and combine thoroughly. Start with a small amount of cayenne and chilli powder at this stage (unless you are confident in how hot you want it ๐Ÿ™‚ ). Then chop the chocolate and cherries into small pieces and add them in to the mixture.ย Add the coconut oil, maple syrup and vanilla extract and mix together. Have a little taste and add more of the cayenne and chilli is required. I like it pretty hot so I added quite a bit! Mix it in well if you’re adding more at this stage. You should find the mixture will stick together when you squeeze it between your fingers.

Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 โ€“ 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.

Enjoy with a nice cuppa and feel that grump melt away! ๐Ÿ™‚

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Apple and Cherry Cinnamon Biscuit Balls


Tuesdays are long, tiring days for me so I have just whipped up a batch of these bad boys to get me through!

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To make about 24 small biscuit balls you will need:

260g Ground almonds

40g Dried apple

30g Dried cherries

5 tablespoons Coconut oil (melted)

1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

1 tsp ground Cinnamon

1 tsp Vanilla extract

4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)

Preheat the oven to 170 C.

Put the dry ingredients in to a mixing bowl and combine thoroughly. Then chop the apple and cherries finely and add them in to the mixture.ย Add the coconut oil, maple syrup and vanilla extract and mix together. ย You should find the mixture will stick together when you squeeze it between your fingers.

Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 โ€“ 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.

Enjoy with a nice cuppa!

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Goodness, gracious, great balls of…. biscuit!


I love a good biscuit with a cup of tea and am always searching for gluten and dairy free recipes for biscuits / cookies that actually work! I’ve tried so many and so often they end up too soft or too crumbly or too much effort to make! But I think with these little beauties I’ve found the perfect biscuit! It’s so easy to make and so quick – you can whip up a batch in 20 minutes!

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To make about 24 small biscuit balls you will need:

260g Ground almonds

60g Cacao nibs

5 tablespoons Coconut oil (melted)

1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

2 tsp Vanilla extract

4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)

Preheat the oven to 170 C.

Put the dry ingredients in to a mixing bowl and combine thoroughly. Add the coconut oil, maple syrup and vanilla extract and mix together. You should find the mixture will stick together when you squeeze it between your fingers.

Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 – 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.

Enjoy with a nice cuppa! ๐Ÿ™‚

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Spice up your summer! Chocolate chilli cookies (dairy free, low/no gluten)


Chocolate and chilli – what better combination can there be?

I recently baked up another batch of these to welcome home a lovely friend from a trip away and they seemed to go down well so I thought I’d share! They were inspired by a chocolate cookie recipe I found years ago and modified but I can’t now find the original link – when I do I’ll add it! They’re quick and easy to make and taste divine! Oh, and a warning, they smell so good when cooking that it’s pretty hard not to eat them all right there and then!

Makes about 20 (depending how big you make them!)

You will need:

1 and 2/3 cups of white Spelt flour or a gluten-free blend
1/2 raw Cacao powder
1/2 cup Almond oil
1 cup Raw coconut sugar or other raw sugar
1/4 cup Maple syrup (the best quality you can get)
3 tbsp Almond milk (you could use soya or coconut milk too)
1 tsp Bicarbonate of soda
1/4 tsp hot Chilli powder (I used dried chillies, ground up – and they are hot!)
1/2 tsp ground Cinnamon
1/2 tsp Cayenne pepper
1/4 tsp Himalayan rock salt
1 tsp Vanilla extract
1 tsp Chocolate extract (optional – available from whole food stores, online, or Waitrose for those in the UK)

You will also need some cinnamon chocolate chilli sugar to coat them in ๐Ÿ™‚ You can buy pre-mixed sugar, but I prefer to make my own. It’s easy! Just 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. Make up a batch and keep it in an airtight jar. Just shake before use as the sugar tends to sink to the bottom, leaving the lighter cocoa etc at the top.

Preheat the oven to 350 F and grease and line a baking tray (or 2!).

Put the oil, sugar, maple syrup and milk in a bowl and mix together using a fork. Add in the vanilla extract and mix well. Mix the rest of the ingredients in a large bowl and sieve in to the wet ingredients. Mix until you have a dough. The dough will be quite moist and sticky.

Put the cinnamon chocolate chilli sugar on a plate. Take small, walnut sized, balls of the dough and pat into the topping sugar to make discs about 2 inches across. Make sure they are well covered in sugar. Put them on to the baking tray with the sugar facing up. Cook for 10 โ€“ 12 minutes until they are crackly on the top and have spread a little. Allow to cool on the baking tray for 5 mins then transfer to a wire rack to cool.

Enjoy! :)

Raw chocolate covered marzipan snowballs!


I had some left over marzipan and wanted to create a little treat for after dinner on christmas day so I thought I’d make some raw choc covered marzipan snowballs ๐Ÿ™‚

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I used this marzipan recipe from my christmas cake post and for the chocolate you need:

35g Cacao butter

25g Raw Cacao powder

Sweet freedom to sweeten (up to 1/2 tbsp)

Extra raw cacao powder and dessicated coconut for decoration. Maybe some edible glitter too ๐Ÿ™‚

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Grate the cacao butter into a small bowl and then place over a saucepan of water (bain marie). Heat the water gently and allow the butter to melt. Once melted whisk the cacao powder in with a small balloon whisk or fork. When thoroughly combined remove from the heat and stir in the sweet freedom. I like my chocolate quite bitter for this recipe so I only added a small squirt but add as much as you need ๐Ÿ™‚

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Put some raw cacao powder in a small bowl and the dessicated coconut in another bowl.

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Roll the marzipan in to small balls and line up your bowls of chocolate, cacao powder and dessicated coconut. Drop the marzipan into the choc and used a fork to gently move around until covered. Then, if you’re using it, drop the ball into the bowl of cacao powder or dessicated coconut and gently shake it around to cover it. Remove and place on greaseproof paper. When they’re all covered pop in the fridge to set. This choc has a very low melting point so keep in the fridge until you want to serve. Enjoy! ๐Ÿ™‚

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Chocolate hazelnut Biscotti – Dairy Free, Gluten Free and yet more chocolate!


As the end of chocolate week draws near I thought I’d finish with this little recipe which is another I’ve had for a while and not got round to posting. These do require double baking but it’s less of a faff than you think – honest! and it’s very much worth it!ย  I guarantee you won’t be able to tell these apart from “normal” (gluten filled, dairy filled) chocolate biscotti and they’re perfect with a cup of coffee over the weekend ๐Ÿ™‚

I hope you enjoy it and do let me know if you try out this recipe and what you think of it (that goes for all my recipes!).

1/3 cup Almond milk
2 tbsp Ground linseed
3/4 cup and 2 tbsp Raw unrefined coconut palm sugar
1/2 cup Almond or Hazelnut oil
1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 and 1/4 cups Spelt flour (wholewheat or white) or Gluten free flour blend
1/2 cup Quinoa flour (if you don’t have this add more spelt flour)
1/3 cup Raw cocoa Powder
2 tbsp Arrowroot powder or Cornflour (also known as cornstarch in the US)
2 tsp Baking Powder
1/2 tsp Himalayan rock salt
1 cup Whole, Raw Hazelnuts (these can be toasted first if you want really crunchy nuts!)

Preheat the oven to 350F/180C and grease a large baking tray very well.

In a large bowl, whisk together the milk and ground linseed for about 30 seconds. Add the sugar, oil and extracts and stir until smooth. Sieve in the flour, cocoa powder, arrowroot or cornstarch, baking powder and salt. Stir to mix and just as the dough starts to come together, knead in hazelnuts. Knead very briefly to form a stiff dough.

Transfer the dough to the baking sheet and form it into a rectangle (approx 12 inches long and 3 – 4 inches wide). Push in the nuts if they pop out! Bake for 20 – 25 minutes. It will rise and get a bit puffy and the top may start to crackle. Keep an eye on it from 20 minutes onwards as it can start to burn. Obviously remove if it starts to burn (this can be hard to see because of the chocolate colour so give it a good sniff if in doubt!) ๐Ÿ™‚

Remove from the oven and allow to cool for 30 minutes until very firm.

Turn up the oven to 375F/190C. Carefully transfer the baked dough to chopping board and using a serrated knife, slice 1/2 inch slices. Push the knife down in one go, don’t use a sawing action as you will find the biscotti crumble. They are extremely delicate at this stage so you need to be gentle. I ended up with a fair bit of crumbling and breakage but that’s not the end of the world, it just meant I had lots of bits to taste! ๐Ÿ™‚

Place the slices on the baking tray and bake for 12-15 minutes until brown and crispy. Don’t be tempted to over bake – they will still seem quite soft when you remove them from the oven but they will crisp up as they cool – I promise (Trust me, I’m a Dr ๐Ÿ˜‰ ). Remove from the oven and allow to cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, store in an air tight container and enjoy with a cup of your favourite coffee ๐Ÿ™‚

Spicy chocolate chewy cookies – dairy free, gluten free goodness


It’s grey and windy here in the UK at the moment (well it is where I live!) so it just makes me want to have lots of warming, spicy foods and we all know how well chilli and chocolate go together so I thought it was time I wheeled out this recipe. I actually made these ages ago but just never got the chance to post the recipe. It’s modified from the amazing Isa Chandra’s recipe

1/2 cup Almond oil

1 cup Raw unrefined coconut palm sugar

1/4 cup Maple syrup

3 tbsp Almond or Soya milk

2 tsp Vanilla extract

1 and 2/3 cup Spelt or gluten free flour blend

1/2 Raw cacao powder

1/2 tsp Cinnamon

1/2 tsp Cayenne pepper

1 tsp Bicarbonate of soda

1/4 tsp Himalayan rock salt

For the topping:

1/3 cup Raw golden caster sugar

1 tsp cinnamon

Preheat the oven to 350 F and grease and line a baking tray (or 2!).

Put the oil, sugar, maple syrup and milk in a bowl and mix together using a fork. Add in the vanilla extract and mix well. Mix the rest of the ingredients in a large bowl and sieve in to the wet ingredients. Mix until you have a dough. The dough will be quite moist and sticky.

Put the topping ingredients on a plate and mix together.

Take small, walnut sized, balls of the dough and pat into the topping sugar to make discs about 2 inches across. Make sure they are well covered in sugar. Put them on to the baking tray with the sugar facing up. Cook for 10 – 12 minutes until they are crackly on the top and have spread a little. Allow to cool on the baking tray for 5 mins then transfer to a wire rack to cool.

Enjoy! ๐Ÿ™‚

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Super healthy chocolately goodness – dairy free, sugar free just not actually free!


Continuing my chocolatey theme I thought today I’d leap in with my current favourite chocolate treat. I’ve shared this delight before but not in it’s chocolate form! This stuff is amazing and such a blessing for anyone trying to avoid dairy (for whatever reason) but still wanting something yoghurt/mousse-like in their diet.

It’s Coyo! the raw chocolate variety ๐Ÿ™‚ It’s basically just coconut milk and raw chocolate! It’s great on it’s own or really good with some fresh berries ๐Ÿ™‚