This cake was my Friday-night treat – moist, soft, decadent, and utterly chocolatey! The ganache recipe makes a heap, enough for 3-4 cakes, but I kept the remaining in the fridge and it made a delicious fudge sauce. But I couldn’t post a recipe without avocados, could I? Oh, no.…
I have been attempting spiderwebs for some time now, and I have (I think!) finally got the hang of them! Can you guess what the mousse’s main ingredient is? More avocado! Do you think I’m a green monster yet? We recently had a huge stash of ripe avocados donated by…
You can use this recipe as a ganache, a sauce, a truffle mixture, or a frozen-fudge base. This stuff is seriously indulgent, and tastes darkly-chocolatey without all the fructose! Cocoa powder is a miraculous food. As we all know, chocolate tastes amazing, but without all the sugar and refined fats, cocoa…
Flourless, crumbly, moist, and chocolatey? Rich, satisfying, and . . . low-fructose? I love brownies! I’ve made countless batches over the years, starting from the good-old Edmonds Cookbook recipes, to my own variations involving dates, wholemeal flours, ground almonds, and even olive oil. Now, I know how to make healthy,…
Packed full of antioxidants, tryptophan, healthy and filling fats, and pure deliciousness, this chocolate is the perfect alternative to shop-bought (and sugar-laden) evil. You can freeze the mixture in moulds for individual treats, or make one huge slab to cut into bars, pieces, or chunks/chips. I like to chop it…
