If you happen to be a self-confessed chocaholic, World Chocolate Day is your excuse to indulge with every meal! Add a little sweetness to your breakfast, lunch and dinner with these simple recipe ideas…
1 Banana (preferably frozen)
1 Handful of Spinach
1 tsp Cacao Powder
1tsp Peanut Butter
½ Cup milk (we love Coconut or Almond)
1 Scoop Chocolate Protein Powder (optional)
Blitz everything up in a blender, pour into your favourite glass and get sipping! It’s like having a milkshake for breakfast – the childhood dream!
1 /2 Cup Oats
1 Cup Milk or Water
1tbsp Cacao / Cocoa Powder
Handful of Fresh Strawberries
Sprinkle of Flaked Almonds
Drizzle of Maple Syrup (optional)
Add the oats, liquid and powder to a small pan. On a low heat, continually stir the oats to ensure they don’t stick. Slow and steady wins the race here and creates the creamiest porridge.
Alternatively, you can microwave for 2 minutes, making sure to stir half–way through.
Top with strawberries, flaked almonds and a drizzle of maple syrup or any other fruit / nuts you prefer!
1 Clove Garlic
2 Red Peppers
1tbsp Olive Oil
2tsp Chilli Powder
Salt and Pepper to taste
1 can Chopped Tomatoes
1 can Mixed / Kidney Beans
500g Beef Mince or swap for a Plant-Based Mince Alternative
250ml Veggie or Beef Stock
20g Dark Chocolate (70%+)
To Serve: rice, tacos, wraps or a sweet potato jacket. Top with sour cream, natural yogurt or crème fraiche and a sprig of fresh coriander.
Start by prepping all the veggies – dice the onion, chop the garlic, deseed, and slice the peppers.
Next add the oil to a large pan and gently fry the onion and garlic until they begin to soften. Add the peppers and cook for a further 5 minutes until tender.
Now it’s time to get spicey – add each spice to the pan and stir until all the veggies are coated.
If you’re adding mince, now is the time! If not, throw in the beans and give everything a good mix!
Pour in the tin of tomatoes and stock, bring to a simmer and cook on a low heat for a minimum of 30 minutes. The longer the cooking time, the more infused the flavours will become and the better the dish will taste.
After 15 minutes of cooking, crumble in the dark chocolate and allow to melt, followed by another 15 minutes of simmering until the sauce becomes thick.
Cook the rice or whichever side dish you have chosen according to the instructions and finish with a dollop of yogurt / sour cream / crème fraiche.
100g Dark, Milk or White Chocolate
120g Peanut Butter or Almond if you prefer
1tbsp Honey / Maple Syrup / Agave
Sea Salt (optional)
Grease a silicone mould or prepare a cupcake tin with 6 cupcake liners.
Melt your chocolate of choice and spread 1 to 2 tablespoons of chocolate in the bottom of each case.
Place in the fridge / freezer to harden slightly.
Meanwhile stir 120g of peanut butter with 1tbsp sweetener of choice until a runnier consistency is formed.
Next, take the cases out of the fridge and evenly spread 1-2 tablespoons of the peanut butter mixture on top of the chocolate base.
Add the remaining melted chocolate to the top of each case and smooth over. A sprinkle of sea salt as a great addition here!
Refrigerate for 1-3 hours until the chocolate has hardened, and the peanut butter cups easily slide out of the liners.
These can be made as ‘healthy’ or treaty as you like! Choose 90% dark chocolate and natural nut butter or go all out with the white chocolate and sugar laden peanut butter! It’s all about balance and what fits your lifestyle choices!
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