As the first ever HBC Bake Off gets closer, we thought we’d share four further recipes from our talented finalists, this time featuring our favourite ingredient: chocolate!
The Bake Off will be held in London on 17th August.
Choco Coconut Energy Balls
Agnes Chvojka is a Hungarian freelance food stylist, food photographer and recipe developer based in Dublin. Baking, cooking, and creating exciting recipes has been her favourite hobby for as long as she can remember.
- 1 tbsp organic chocolate powder
- Grated coconut
- Seed mix (sesame, pumpkin, chia, sunflower seeds)
- Grated almond
- 2-3 tbsp of melted coconut oil
Trust your judgement: I don’t really measure the ingredients for this recipe as you can’t go wrong. If you don’t have one of the ingredients at home, just replace it with something else you have in your kitchen, or leave it out!
Mix everything together in a bowl and wait until the coconut oil hardens a bit. Then shape little balls and put it in the fridge.
If you fancy, you can roll the balls in honey and then in coconut chips.
Gluten Free Brownies
Sophie is a 24 year old Coeliac foodie with a love for healthy breakfast and baking food, based in Lincolnshire. She loves creating fun and tasty gluten free recipes to inspire those on a gluten free diet.
Makes 12 slices
For the brownies
- 1 bar 70% dark chocolate, chopped (115g)
- 1/2 cup coconut oil (100g)
- 3 eggs
- 1/4 cup maple syrup (60ml)
- 1 tsp vanilla extract
- 1/2 cup coconut sugar (75g)
- 1 cup ground almonds (120g)
- 1/2 cup cocoa powder (50g)
- 1 tsp baking powder
For the chocolate sauce
- 1/4 cup coconut oil (50g)
- 2 tbsp cocoa powder
- 1 tsp maple syrup
- 1 tbsp smooth almond butter
Preheat your oven to 180C/325F/gas mark 3 and line a baking tray with grease-proof paper.
Start by melting the chocolate and coconut oil on the hob, stirring together until it’s silky smooth.
Whisk your eggs in a bowl, then add in the vanilla extract and maple syrup. Pour in the melted chocolate/coconut oil and mix everything together.
Pour in the coconut sugar and stir into the wet mixture until the sugar has dissolved.
In a separate bowl mix together your dry ingredients (ground almonds, cocoa powder & baking powder). Pour the wet mixture into the dry and stir until everything is fully combined.
Pour into your baking tray and bake in the oven for 30-35 mins, or until a wooden skewer comes out with a few crumbs still attached.
To make the chocolate sauce – simply melt the coconut oil on the hob, then stir in the remaining ingredients until smooth and silky. Set aside.
Take the brownies out of the oven and leave to cool. Cut into slices and serve with the melted chocolate sauce.
Fudgy Vegan Chocolate Cake
Ally is a warm-hearted spirit focusing on self-love, empowerment and manifestation through vegan recipe development and food aesthetics.
- 1 1/2 cups plain flour of choice
- 1 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 tsp fine espresso powder (I was kindly sent some chocolate coffee powder from Koro)
- 1/2 cup cocoa powder
- 1 1/2 cups coconut sugar (you can sub this for light brown sugar)
- 1 1/2 cups recently boiled water
- 6 tbsp vegan butter/margarine (I used Pure)
- 1 1/2 tsp apple cider vinegar
- 1 big handful chopped dark chocolate
Pre-heat oven to 180°C/350°F and line two spring-form cake tins with foil and then grease them.
Combine all ingredients up to and including the cocoa powder in a large bowl.
In a separate bowl, combine the sugar, water, vegan butter/margarine and apple cider vinegar until the margarine has fully melted. (There will be some separation with the water and margarine).
Mix the dry ingredients with the wet until full combined. The mixture will be fairly thin.
Add in the chopped chocolate and without stirring too much transfer the cake mixture into each cake tin evenly.
Bake for 30-40 minutes. You can test if it’s ready by sticking a cake tester or knife into the middle of the cake – if it comes out clean then the cake is cooked. If however it comes out with cake mixture on it then the cake isn’t done yet.
Remove from the oven once cooked and leave for 10 mins before transferring to a cooling rack. I usually use a chopping board to help me get the cake onto the cooling rack without it breaking.
For the icing I unfortunately didn’t write down the recipe as I tried something different to usual as a test – I used a banana, a couple of avocados, some cocoa powder, melted chocolate, melted coconut oil, a few drops of vanilla extract and a few tablespoons of maple syrup. Feel free to experiment if you like! Usually though I just make chocolate ‘butter’ icing using cocoa powder, vegan butter/margarine and icing sugar.
Assemble your cake once completely cooled. I topped mine with some chocolate sauce (cacao powder, maple syrup and a bit of water), cherries, strawberries and cacao nibs. So delicious!
Aquafaba Chocolate Fudge Brownies
Rachel from Healthy and Psyched wants to help you get creative in the kitchen by using fruit, veggies and other plant-based ingredients in interesting ways – think peanut butter on cauliflower or beans in brownies! Sounds weird- but it works, and we can guarantee you’ll have fun trying new things.
- 1 box (400g) of butter beans or 220g beans and 10 tbsp. aquafaba (liquid from cooking the beans)
- 10 large medjool dates
- 1 heaped tbsp. chia seeds
- 3 tbsp. tapioca flour (also called starch)
- 1/3 cup cacao powder
- 1/2 cup smooth nut butter – I used pecan and cashew
- 1/3 cup boiling water
- 1/2 tsp vanilla powder or essence
- 1 tsp gluten-free baking powder
- Pinch ground pink Himalayan salt
Pre-heat the oven to 180°C.
Separate the butter beans and their liquid – DON’T THROW IT AWAY you will need it!
Remove the stones from the dates and place them in a bowl. Add the chia seeds and then pour over the boiling water and the aquafaba (liquid from the beans). Leave it to stand for at least 10 minutes until the dates and chia seeds have absorbed the liquid. When you are happy with it then transfer the mixture to a blender or food processor and mix until it starts to become smooth.
Add the rest of the ingredients in a blender or food processor and mix until you have a smooth batter.
Pour the mixture into a lined cake tin. The top of the brownie will set how it looks when it goes into the oven – so spend a minute to smooth the top and make it look nice. You can grind extra salt on the top if you want to.
Cook for 15-17 minutes.
Once cooked leave the brownie out of the oven to cool.
Now comes the hard part! Place the brownie in the fridge for 24 hours to give it a nice fudgy texture and to help it set!
To see more of our HBC and CNM Bake Off Finalists, head to the Bake Off event page.
Fancy giving one of the recipes a go? Make sure you tag @hbloggerscom and the relevant finalist in your recreations.