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Pumpkin Brownie – By @sarahtannernz

Pumpkin Brownie – By @sarahtannernz

 

INGREDIENTS

  • 115g melted butter (coconut oil) 
  • 150 grams (¾ cup) Brown Sugar (coconut sugar) 
  • 50 grams (¼ cup) organic white Sugar -this is needed if you want a crust (or use more coconut sugar but will not crust up so well) 
  • 70g pumpkin puree (roast off pumpkin first and allow to cool)
  • 1 Large Egg Yolk (or large tablespoon of ground flax seeds soaked in water) 
  • 1 Teaspoon Vanilla Extract
  • 150 grams Edmonds GF flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 1tsp each, All spice, clove, cinnamon, ginger and pinch black pepper
  • 200g of any Bennetto chocolate chopped (we used Exceptionally Dark 82% cocoa)
  •  

INSTRUCTIONS

  1. This is the original version but all ingredients can be substituted as in brackets. The idea is to make 2 different batters and create a ripple effect.
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Bennetto rich chocolate chunk & cherry ice cream – By @sarahtannernz

Bennetto rich chocolate chunk & cherry ice cream – By @sarahtannernz

 

INGREDIENTS

  • 1 ripe avocado¼ cup plantbased condensed milk, either oat or coconut works well¼ cup rice malt syrup, or maple syrup

    3 TBS coconut yoghurt

    2 TBS cacao powder

    ¼ tsp cinnamon

    ¼ cup freeze dried cherries

    ¼ bar Bennetto Exceptionally Dark chocolate bar, broken or cut into small chunks

 

INSTRUCTIONS

Place all the ingredients apart from the cherries and chocolate into a high-powered blender and whiz until smooth. Place into a small container and into the freezer for at least 2 hours. Take out and stir through the cherries and Bennettos chocolate chunks, to then place back into the freezer to set completely overnight, or for at least 6 hours.

Serve with an extra shaving of the exceptionally dark chocolate.

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Chocolate Mousse ~ Two Ways

Vegan Gluten Free Chocolate Mousse

Late last year we tested out two mousse recipes that we thought looked tasty, but most of all they were both vegan, gluten free and delicious! We were thinking that we would just post one as the *winner* but they were both so good for different reasons that we have to show you both of them!

The first recipe is incredibly fluffy with only three ingredients and the second, also very easy… With also only three ingredients!

 

Fluffy Chocolate Mousse

1/2 C Aquafaba (The brine from a chickpea can)
200g Bennetto Intense Dark Chocolate
2Tbsp Maple Syrup

Method
1. Whip the aquafaba until it stays on the beater when lifted up.

2.  Melt the chocolate and stir in maple.

3. Mix 1c of the aquafaba mixture into the melted chocolate.

4. Then pour that chocolate mixture back into the whipped aquafaba and fold gently to combine.

5. Pour into little bowls and chill for at least 2 hours.

6. Top with berries & grated chocolate and enjoy!

Rich dark *easier* Vegan, GF, Chocolate Mousse

Melt 100g Bennetto Intense Dark Chocolate

Add 1C of coyo and 1/2C nut milk and mix to combine.

Pour into little bowls and chilli for at least 2hr!

Top with a dollop of coyo, some grated chocolate and enjoy 😀

 

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Orange & Chilli Chocolate Tart

Orange & Chilli Chocolate Tart

 

INGREDIENTS

CRUST INGREDIENTS:

  • 2 cups almond meal
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon fine sea salt

CHOCOLATE FILLING INGREDIENTS:

  • 1 1/2 cups coconut milk
  • 400g Bennetto Orange & Chilli Chocolate
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • topping: orange zest & grated chocolate

 

 

INSTRUCTIONS

  1. To Make The Crust: Preheat oven to 350°F.  Stir together crust ingredients in a bowl until evenly combined.  Press the crust mixture evenly into the bottom of a 22cm tart pan (or pie dish).  Bake for 12 minutes, or until it begins to feel dry and firm.  Remove from the oven and transfer to a wire rack to cool.
  2.  
  3. To Make The Chocolate Filling: Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering.  Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it.  Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.  Stir in the vanilla extract and salt until combined.
  4. Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even.  Refrigerate for at least 2 hours, or until firm.
  5. Serve chilled, sprinkled with flaky sea salt.