Tag: brownies

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Foodie Friday: Choc berry brownie tart

Foodie Friday

This recipe was developed by Anthea @rainbownourishments for Naked Foods.

BERRY AND CHOCOLATE BROWNIE TART

Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8

Gluten Free, Dairy Free and Vegan

Ingredients 

Brownie Chocolate Base

  • 2 cups pecans
  • ¼ cup nut butter (I used peanut butter)
  • 12 Medjool dates, pitted
  • Pinch of salt
  • ½ cup cacao powder

Raspberry Chia Jam

  • ⅔ cups frozen raspberries, defrosted
  • 2 tbsp chia seeds
  • Dash of maple syrup

Chocolate Mousse Filling

  • 2 cups silken tofu
  • 1 cup chopped dairy-free chocolate
  • ½ cup canned coconut cream (see notes)
  • ½ cup maple syrup
  • ½ – ¾ cup cacao powder (depending on how strong you want it to taste)
  • Dash of vanilla bean powder

Decoration

  • 2 cups of berries
  • Handful of chopped pistachios
  • Whatever else you like!

Method

  1. For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
  2. Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin.
  3. For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
  4. For the filling, gently melt the chocolate in a small saucepan or a double boiler.
  5. Add all filling ingredients to a food processor and process until as smooth as possible.
  6. Spread the chia jam along the bottom and sides of the tart case.
  7. Pour the chocolate mousse over jam and smooth the top.
  8. Decorate tart with berries and whatever else you might like.
  9. Set aside the tart in the fridge for 4 hours or until set.

We used a 20cm wide × 4cm high tart tin with removable base to make this one. If you don’t have one that deep, use a slightly bigger tart tin with a removable base.

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Foodie Friday: Chocolate brownie cake

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Foodie Friday: Nourishing coffee & chocolate brownies

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Foodie Friday: Raspberry chocolate milk stout brownies

In celebration of their new limited edition Raspberry Choc Milk Stout, Tinnies Beer are sharing this fun recipe by MasterChef’s Michael Weldon today. “Dark chocolate and stout are a match…
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Foodie Friday: Nourishing coffee & chocolate brownies

Today’s Foodie Friday recipe comes to you from Amy Darcy, the blogger behind Eat Pray Workout. I was lucky enough to meet Amy on a blogger trip to Dubai a few years ago. This busy mum, lawyer and Army wife is studying to be a personal trainer. She wants to help women be the healthiest, happiest version of themselves.

Over to you, Amy…

Let me introduce you to one of my favourite new recipes, my mocha protein bars! These bars are a delicious, healthy post-workout treat. They are dense and satisfying and feel a bit like an indulgent brownie. I love them because they use the perfect flavour pairing of chocolate and coffee – my favourite! I also love them because they are so simple to make – I don’t even have to turn on the oven. They are so quick that I’ve even whipped these up in my smoothie maker while I’ve been making my breakfast.

For me, a perfect snack needs to be small and easily portable, and these meet the brief. I’m often out and about, eating on the run and the space in my handbag or backpack is at a premium. I’ve packed these bars in my bag and taken them on some hikes or just snacked on them as I’m running between the gym and my next appointment. If you’re a road warrior, the bars can easily be slipped into the back pocket of your cycling jersey when you are heading out for a ride. But most of all, I want my snacks to be healthy and nourishing for my body. When I eat these bars, I know that they are good for me!

The bars will last for a week in an airtight container in the fridge but I freeze my bars so that they last longer. I find that I like them best when they have been out of the freezer for at least 15 minutes as this gives them a softer, fudgier mouthfeel.

If like me, you already have enough caffeine in your diet, you can always substitute regular coffee for a decaf coffee alternative. For my recipe I use Fair Trade coffee pods. These have a great flavour and are a quick and simple way to make a cup of coffee for use in the recipe. I let my coffee cool for at least 10 minutes before I pop it in the food processor.

Also, most protein powders absorb moisture differently. I have used Healthyroo Coconut protein powder in my recipe and it works really well. If you find that your bars are too crumbly with the powder that you use try reducing the quantity in the recipe.

That’s it! Let me know how you go! If you like these why not try my Espresso Almond Raw Cookies, my Coconut Butter Choc Fudge (vegan, paleo), or the Raw Brownies that I made with Rachel Finch?

Ingredients


  • 90g vanilla protein powder (healthyroo coconut protein powder)
  • 
1 cup cold coffee
  • 
1 tsp vanilla essence
  • 1 cup oats (put 2/3 cup in at start and reserve 1/3 cup in for a final blitz)
  • 
¼ cup cacao
  • 
3 tbsp rice malt syrup
  • 
¼ cup cashews
  • 
¼ cup almonds
  • 2 tbsp flaxseed

Method

Line a 10cm x 20cm baking tin with grease proof paper.

Place all ingredients (except the reserved 1/3 cup of oats) into a blender and blend until smooth.

Add the remaining 1/3 cup of oats and pulse 3-4 times (this gives some texture to the final product).

Pour mixture into lined baking tin.

Smooth with spatula and freeze for 4-6 hrs or until solid.

Remove from tin and slice into 6-8 serves. 
Store in the fridge for up to a week or in the freezer until required.

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Foodie Friday: Chocolate brownie cake

The secret to this rich brownie cake from Williams Sonoma is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense, delicious brownie with the presentation of a cake — the perfect way to make a childhood favourite worthy of a dinner party.

Ingredients 

  • 110g unsalted butter, at room temperature, plus extra for greasing tin
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup plain flour
  • 120g good-quality dark chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

Method

Preheat an oven to 180°C. Line an 20cm round cake tin with a piece of aluminium foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared tin, smoothing the surface with the spatula. Bake until the cake is puffed and a skewer inserted into the centre comes out clean, 20 to 25 minutes. Transfer the tin to a wire rack and let the cake cool completely in the tin.

Using the edges of the foil, lift the cooled cake out of the tin. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

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