Hazelnut Chocolate Slice

I am a huge fan of hazelnut chocolate anything. Naturally, I had to come up with a hazelnut chocolate recipe that is as whole food plant based as possible. This is a super delicious slice that I make for special people in my life. You will find it a winner to bring to parties or batch and freeze in small portions to add as a lunch box treat.
Ingredients:

Slice

1/4 cup peanut butter
1 cup dates (soaked and drained to soften)
1/4 teaspoon salt
2 tablespoon flaxeed
3 tablespoon cocoa powder
1 cup raw hazelnuts
1 1/2 cups oats
1/4 teaspoon vanilla essence
3-4 tablespoons water

Topping (optional)

50g melted dark chocolate
Handful hazelnuts, chopped
1 teaspoon goji berries
Method:

  1. Toast hazelnuts in a pan until slightly browned. You can use roasted hazelnuts and skip this step, but I have found freshly toasted hazelnuts make the slice even more aromatic.
  2. Place dates in food processor and blend. Add remaining slice ingredients and continue to blend.
  3. Add the water teaspoon by teaspoon and stop once the ingredients come into a dough consistency.
  4. Line a square 20cm x 20cm cake tin with baking paper.
  5. Place slice ingredients into tray and press down with the back of a spoon until mostly level. Place in fridge for at least an hour.
  6. For the topping, melt the chocolate in a microwave oven for 30 seconds, or in a bowl placed over a saucepan of boiling water. If you are using the microwave, make sure you watch the chocolate so it doesn’t burn.
  7. Drizzle melted chocolate over slice. Sprinkle with nuts and goji berries.
    Return to the fridge for another 30 minutes before slicing and serving. If you are observing a strict while food plant based diet, you can leave this step out.

Chocolate Orange Mousse (Gluten Free)


This is the easiest chocolate mousse I have ever made, and a much healthier version than most other standard chocolate mousse. I love the hint of orange flavour that sings the holiday season to me. It’s an easy dessert to bring to a dinner party for my plant-based friends who don’t want to miss out on dessert. It also works great in small lunch box containers. It stores well in the freezer too, if you you want to portion it for later.

Ingredients:

100G dairy free dark chocolate
300g silken tofu
Grated rind of 1 orange

Method:

  1. Place chocolate in a heat proof bowl and place bowl above a simmering pot of hot water. Stir through and allow chocolate to melt.
  2. When chocolate has melted, remove from heat.
  3. Blend melted chocolate, tofu and orange rind until smooth.
  4. Portion mousse into 4 single serve containers and leave in fridge for at least an hour. Garnish with orange rind.

Coconut Mango Chia Pudding (No Oil, No Refined Sugar, Gluten Free)

I have just discovered chia. The look of it used to make me shudder until I tried this chia pudding. It’s amazing! This is coconut mango version that reminds of sipping pina coladas by the beach. Chia puddings are best started overnight and assembled the next day. Once assembled, they can be left in the fridge for a few hours until they are ready to serve. These can also assembled in small containers for a picnic or lunch treat.

Ingredients

1 cup coconut milk
3-4 soaked dates
2 tablespoons chia seed
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1 cup mangoes

Method

  1. Put the vanilla essence, cinnamon, soaked dates and coconut milk through a processor to pulp the dates.
  2. Add chia seeds and leave overnight.
  3. Spoon chia seeds into glasses and layer with mangoes. Finish with a sprinkle of cinnamon.

Chocolate Fudge (No Oil, No Refined Sugar)

Even though more than half a year into this whole food plant based eating business, I continue to sometimes be skeptical when I hear of things like Black Bean Chocolate Fudge. But when I took this baby out of the oven and took a bite of a slice, holy moly, it works!

Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. Plus there are properties in beans that feeds your lovely gut microbiome. Good for your mouth and great for your body!

Ingredients:

1 cup dates, soaked in hot water for 10 minutes then drained and checked for pips
1 can black beans, rinsed and drained
1/2 cup oats put through food processor to make it floury
1/2 cup cocoa powder
1/2 cup apple sauce
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla essence
2 tablespoons chopped apricots
Rind of 1 orange

Method:

  1. Process dates, black beans and apple sauce until you don’t see any individual beans and into a paste. You may have to scrape down the sides of your food processor a few times.
  2. Add the remaining ingredients except for apricots and process until fully combined.
  3. Stir through apricots.
  4. Bake 350F/180C for 30 minutes or until a skewer when poked through the fudge comes out clean.
  5. Cool for 10 minutes before cutting.