Chocolate Tahini Energy Balls

These Chocolate Tahini Energy Balls are deliciously simple to make and loaded with antioxidants, protein and good fats with no refined sugar for healthy snacking.

Chocolate Tahini Energy Balls

There have been two major themes to my baking and my posts recently. Number one, how tired I am and number two, how any baking I am doing has to be done with either a toddler or newborn in tow. In fact if a recipe can’t be made with a baby in a sling then it ain’t worth making. Well, these Chocolate Tahini Energy Balls fall in line with both themes plus they are healthy enough that I can’t feel too guilty for gobbling them down at 3am which is when I’m doing most of my snacking at the moment.

This tiredness is accumulative. The first few weeks of Beau’s birth when he wouldn’t sleep anywhere but our arms was exhausting but I had that adrenaline that goes hand in hand with having just given birth. I had energy, love and patience in abundance. Eight weeks in and the energy is at an all time low. This past week I’ve been up since 2am twice as we encountered Beau’s first fever. It’s scary stuff seeing your precious tiny bundle bright red, scalding to the touch and actual new tears streaming down his little face. His fever was the result of his first set of jabs so we were prepared for this possible reaction but it’s still terrifying, despite the number of fevers I have experienced with Cole. Even if Beau had let me put him down to sleep I would have been watching him like a hawk all night long.

Chocolate Tahini Energy Balls

So this week I have been in sheer survival mode, scraping through the day by drowning myself in tea. Although these Chocolate Tahini Energy Balls have been helping immensely and were actually a bit of a last minute addition to my blog this week. I made them on a whim with Cole one morning when I needed to entertain him for half an hour to distract him from his incessant pleas for the TV. I have been relying on Paw Patrol too much since Beau’s birth and making a mess in the kitchen is always a sure way to keep both him and I happy and amused. I even managed to rope in my Mum to read out the ingredients list whilst we threw everything into the blender so it was a real family affair. Actually these Energy Balls were really inspired since not only were they an ultra toddler friendly recipe but they have also served a double, and probably more pressing need, for healthy snacks this week. Whilst Cole thinks he’s been spoilt with chocolate he’s actually being loaded with tonnes of antioxidants, good protein and fats.

Chocolate Tahini Energy Balls

Actually the only chocolate in these energy balls is cacao powder (the aforementioned antioxidants). It has a much higher nutritional content that plain cocoa powder but you can substitute if needed. Plus the inclusion of tahini, which is one of my favourite ingredients and a natural friend to chocolate, make the energy balls taste really indulgent. There is no refined sugar, just toffee-like medjool dates, cashew butter for protein, coconut oil for texture and good fats to keep you satiated, then desiccated coconut, vanilla and salt for flavour.

It’s all well and good making these deliciously healthy snacks but my current dilemma is how many can I explain away eating during the day. However since what you eat at 3am doesn’t count as actual food then that certainly lessens my problem.

Chocolate Tahini Energy Balls

Print Recipe
Chocolate Tahini Energy Balls
These Chocolate Tahini Energy Balls are deliciously simple to make and loaded with antioxidants, protein and good fats with no refined sugar for healthy snacking.
Chocolate Tahini Energy Balls
Prep Time 15 minutes
Passive Time 2 hours
Servings
12
Ingredients
  • 10 medjool dates pitted
  • 140 g cashew butter
  • 90 g tahini
  • 50 g desiccated coconut
  • 3 tablespoons cacao powder
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 75 g sesame seeds for rolling
  • 75 g sesame seeds for rolling
Prep Time 15 minutes
Passive Time 2 hours
Servings
12
Ingredients
  • 10 medjool dates pitted
  • 140 g cashew butter
  • 90 g tahini
  • 50 g desiccated coconut
  • 3 tablespoons cacao powder
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 75 g sesame seeds for rolling
  • 75 g sesame seeds for rolling
Chocolate Tahini Energy Balls
Instructions
  1. Put everything, except the sesame seeds, in the blender. Blend until the mixture is smooth.
  2. Scoop the mixture out and weigh out 12 balls, each at 40g.
  3. Pour the sesame seeds out onto a plate and roll each energy ball over them to completely coat.
  4. Arrange on a tray lined with greaseproof paper and place into the fridge for a couple of hours to set.
  5. Then store in the fridge until hunger strikes.

If you like this recipe then perhaps you’d like…

Coconut Lime Energy Balls

These Coconut Lime Energy Balls are the perfect snack when you need a boost. There is no sugar in them at all, refined, fruit or fake but instead loads of plant protein and of course plenty of yumminess.

No-Bake Salted Chocolate Energy Bars

These No-Bake Salted Chocolate Energy Bars are the perfect pick-me-up, using only natural ingredients, no refined sugar, no gluten, no dairy for the ultimate salty-sweet treat

Easter Spiced Chocolate Chip Scones {gluten-free}

Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

By the end of my pregnancy I was seriously fed up. I was avoiding all forms of sugar due to my ‘borderline’ gestational diabetes and I was incredibly hungry all the time as my body couldn’t cope with more than a few mouthfuls of food without feeling horribly sick. It was as if my little baby was filling up my whole body and there was no room for food or water. I was pretty dehydrated and I could barely even swallow down my pregnancy vitamins. I love my food and was dreaming of a decent meal, a bit of chocolate afterwards wouldn’t go amiss either.

Easter Spiced Chocolate Chip Scones {gluten-free}

When I was rushed into the hospital on the back of some blood tests which confirmed I had obstetric cholestatis, a pregnancy related liver disorder that causes a build up of bile acids in your body, it all made sense to how my body had been reacting to food. It wasn’t a nice environment for the baby so I was induced there and then and ten hours later my gorgeous baby boy Beau was born.

Easter Spiced Chocolate Chip Scones {gluten-free}

As soon as he was born it was as if the hungry lion inside of me was awakened and it started roaring incessantly. As Beau’s arrival was so quick in the end there was no time for me to have the epidural I had promised myself which had the bonus of an immediate recovery of my senses. The first day of Cole’s life I spent in a complete blur due the epidural even though it had saved me copious amounts of pain. So senses intact my body knew exactly what it wanted. Food. And lots of it.

Easter Spiced Chocolate Chip Scones {gluten-free}

I can’t tell you how wonderful it is to be enjoying food again. I am eating whole meals without any repercussions, carbs are my friend again and I am even indulging in the odd bit of sugar here and there (okay, more here than there).

Easter Spiced Chocolate Chip Scones {gluten-free}

These Easter Spiced Chocolate Chip Scones are one of my little indulgences which I am going to allow myself this Easter. I had been practising the recipe in the week leading up to Beau’s birth but it’s only now that I have allowed myself a whole scone, not just a nibble for tasting purposes, and they are such a lovely treat. They are gluten-free and packed with loads of dark chocolate chips, sultanas, currants, cinnamon and mixed spice with a luxurious drizzle of white chocolate for good measure. The idea is that they emulate a hot cross bun but in scone form and they are a really lovely alternative if you are hot cross bunned out. Perfect for Easter brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

The best way to eat them is warm from the oven with lashings of whipped cream cheese piled on top. They are also yummy with a bit of salted butter or even just by themselves with a cup of tea.

To be honest, I am trying them every which way, I am just so excited to be eating yummy food again, and with a babe in arms too. Life is pretty good.

Easter Spiced Chocolate Chip Scones {gluten-free}

Print Recipe
Easter Spiced Chocolate Chip Scones {gluten-free}
Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch
Easter Spiced Chocolate Chip Scones {gluten-free}
Prep Time 40 minutes
Cook Time 20 minutes
Servings
9 scones
Ingredients
  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate
Prep Time 40 minutes
Cook Time 20 minutes
Servings
9 scones
Ingredients
  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate
Easter Spiced Chocolate Chip Scones {gluten-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the cocoa powder, mixed spice, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.
  4. Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.
  5. To finish bringing the dough together turn out onto a clean work surface and using your hands gently turn the mixture round and round. Carry on turning the dough a little longer until it forms a smooth dough but is still slightly sticky.
  6. Press the dough out into an even round 1 inch thick.
  7. Cut out the scones using 78mm round cutter.
  8. Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk
  9. Bake for 18-20 minutes.
  10. Remove from oven and leave on a wire rack to cool.
  11. Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.
  12. Pour the melted chocolate into a small piping bag, or a clear food bag with the end snipped off and drizzle over the scones. Leave to set for half an hour.
  13. The scones are best eaten on the day of baking.

SHOP THE RECIPE

This recipe uses sweet rice flour and I have finally found a brand which is 100% certified gluten-free. I have no idea why it’s so difficult to get in the UK but I use sweet rice flour a lot so this was a real find. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Gluten-free oat flour is thankfully a lot easier to get hold of but you will still have to order it from Amazon. I order it in bulk since it’s one of my favourite flours and the brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4)

Chocolate Raspberry Cake {gluten-free}

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

My house is calm and silent. My toddler has slept in his own bed for the full night through in weeks and my husband’s alarm hasn’t yet shrieked for him to get up and get dressed. If my husband is still in bed no doubt the dog is snuggled up next to him, both as unwilling to start the day as the other. The cats have been fed, one of which is curled comfortably around this laptop, her belly in the air for attention and the other is still eating his breakfast. Yet I am awake, googling recipes and writing. Despite my eye constantly twitching from excessive exhaustion, my whole body feeling so big and heavy all it wants to do is sink within our brand new duvet cover and hug my pregnancy pillow close to me, I am up and awake. Why? Welcome to the third trimester of pregnancy.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

I remember first time round people saying that the reason you can’t sleep in this final stage of pregnancy is nature’s way of getting you ready for all the sleepless nights ahead. I don’t need getting ready though, I’ve been having those for a couple of years already and I know the drill. What I need now is a head start on sleep to get ready for my return to night feeds but someone else has other ideas. This little baby I’m carrying is super active and wakes me up all night through twisting and squirming, except when I need to turn over which practically requires the assistance of a fork-lift truck or I need the loo for the twentieth time or my mouth is desert dry and can only be appeased by a gallon of water. Couple these restless nights with a day of full-time commitment to an extremely bouncy, chatty, effervescent and hungry toddler in potty-training then it’s safe to say my head is in a scramble and my body is like a lead balloon with the shape to match. How I long for the days of my first pregnancy when afternoons were given over to the Food Network and lazy naps on the sofa with a mountain of chocolate by my side.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

In fact the only thing that hasn’t changed is the mountain of chocolate. It’s fuel to me at the moment. Luke asked if we wanted to do anything for Valentine’s Day this year and I scoffed at the thought of going out. Meals out are not fun at this stage. I can’t eat a lot and feel very uncomfortable sitting at a table for any length of time. Plus all I really want to eat is the pudding so the rest of the meal is somewhat wasted. The cinema also puts me off, I’m not sure I could be in those skinny seats for a great length of time in front of an Oscar bait film. I’d rather watch something that didn’t make me think or cry at the moment. Also they finish way past my bedtime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So we’re celebrating Valentine’s this year with Netflix and Chocolate Raspberry Cake and I couldn’t be more happy. In fact, I don’t know why I’m blaming any of this lethargy on the pregnancy, really Netflix and chocolate cake are my go-to way to have a kicking time babies or no babies.

This Chocolate Raspberry Cake epitomises my favourite way of baking and eating cake. Simple and no-fuss. The gluten-free chocolate cake itself is one of my favourites that I return to time and time again. It’s moist and tangy from the buttermilk but incredibly chocolately thanks to cocoa powder and melted 70% dark chocolate.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

If you haven’t made swiss meringue buttercream before then I urge you to splash out on the extra time it takes. It sounds complicated as there are a couple of extra steps involved compared to a buttercream made with just icing sugar and butter but if you’re a regular reader or a customer of my cake stall then you’ll be aware that swiss meringue buttercream is my cake covering of choice. It’s not too sweet, incredibly buttery and is so easy to work with. If pureeing the fresh raspberries seems a little too much effort on top of making the buttercream then you can always use raspberry powder which also gives a lovely zingy flavour and colour to your buttercream but I thought fresh raspberries suited the celebration of Valentine’s Day.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

The piped roses on the top of the cake are a cinch I promise and if you are just making this cake for you and your Valentine now is the perfect time to practice as they two of you won’t care. All you need is a Wilton 1M nozzle, a piping bag and five extra minutes. Hold your piping bag straight up above the cake without angling it at all then squeeze the buttercream out in a circular motion starting from the centre. You want the swirls to be slightly on top of each other so they are nice and tight. However, they don’t have to be neat or perfect buttercream roses by any stretch as once they are all piped onto the cake then the effect is lovely no matter what your piping skills are like. If one rose goes wrong, just pipe another on top to cover it or use a palette knife to carefully lift it off the top of the cake and start again. Actually this is a much quicker cake to decorate than covering the whole affair in a smooth buttercream icing as you’re not faffing for ages getting the corners perfect.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So I may be tired, over-emotional, maybe a little complainy, definitely huge and always hungry but at least I have a big hefty Chocolate Raspberry Cake to devour this Valentine’s with my partner-in-crime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

Print Recipe
Chocolate Raspberry Cake {gluten-free}
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Instructions
  1. Pre-heat oven to 160°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then set aside.
  3. In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  4. In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  5. Finally mix in the melted chocolate until completely incorporated.
  6. Divide the mixture between the 2 cake tins and bake in the oven for 30-35 minutes until an inserted cocktail stick comes out clean.
  7. Turn out the cakes and cool on wire racks before covering with buttercream.
Raspberry Swiss Meringue Buttercream
  1. Heat the egg whites and caster sugar in a bain marie, or a bowl set over a saucepan of simmering water, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with a whisk attachment. Whisk until the meringue forms firm peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Make the raspberry puree by tipping all the raspberries into a blender and blending on high for a couple of minutes. Press the puree through a sieve to remove the seeds.
  5. Then add the raspberry puree to the buttercream along with the vanilla extract and salt. At first the buttercream will look curdled again but just mix for a couple of minutes until it returns to its smooth state.
Assembly
  1. Spread the buttercream in an even layer over one of the chocolate cakes, then place the second chocolate cake on top.
  2. Smooth out the buttercream squidging from the centre of the cakes with a palette knife to create the naked effect.
  3. Pipe buttercream roses on top of the cake until completely covered.
  4. You can keep the cake in the fridge until needed but do serve the cake at room temperature.

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your layer cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

For checking the temperature of your egg white sugar syrup when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

The piping tip I used in this recipe is the Wilton Number 1M Carded Open Star Tip which can so many different kinds of piping patterns and is one of the most useful piping tips to have handy.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Salted Peanut Butter Blond Chocolate Mousse

Salted Peanut Butter Blond Chocolate Mousse is for lovers of all things peanut butter and butterscotchy. Rich, indulgent and definitely destined for special occasions.

Salted Peanut Butter Blond Chocolate Mousse

My love for all things peanut butter and chocolate knows no bounds. At Christmas, knowing Luke would include some sort of chocolate in my stocking I gave him a gentle hint that the best received chocolate would involve caramel or peanut butter. He complied and all was well on Christmas morning. Peanut butter and blond chocolate though hadn’t been something I had thought to put together before, but my gosh does it work like gangbusters.

Salted Peanut Butter Blond Chocolate Mousse

I have played around and experimented with blond chocolate many times, its smooth butterscotch taste is sweet, toasty and with a more adult caramelised taste than white chocolate. I have also included a blond chocolate mousse on this blog before thanks to the ultra indulgent Blond Chocolate Mousse Cake which you can find back in my archives and which I have been intending to take new photos of for a while since my old ones really don’t do it justice. In fact that was this intention for this post but suddenly I found myself reaching for the peanut butter and stirring it into the melted blond chocolate on a whim.

Blond Chocolate

This suddenly became a mousse that shouldn’t be included as part of a larger recipe as it was too damn delicious in its own right. The earthiness of the peanut butter pairs brilliantly with the smooth sweetness of the blond chocolate. The mousse is incredibly rich though so it does need the good dollop of unsweetened whipped cream adorning the top to temper its decadence. As such you also don’t need much of the mousse to satisfy, even though at first bite you think you could probably eat about four bowls of the dessert to yourself.

Salted Peanut Butter Blond Chocolate Mousse Salted Peanut Butter Blond Chocolate Mousse

Blond chocolate isn’t cheap. The brand I like the best is Valrhona and your best bet is to order it on line via specialist chocolate stockists like Chocolate Trading Co but that’s why it’s perfect for special occasions, like Valentine’s Day which I hear is just around the corner, as it really isn’t something you would knock up for an everyday dessert. However, it’s still easy and quick to make so you won’t be messing around in the kitchen for too long. As a bonus you can whip it up in advance so you get maximum effect for the simple effort of 20 minutes of prep the day before.

Salted Peanut Butter Blond Chocolate Mousse

If you love peanut butter and chocolate and want to make something a little special and different then I couldn’t recommend this Salted Peanut Butter Blond Chocolate Mousse enough. Super indulgent and delicious.

Salted Peanut Butter Blond Chocolate Mousse

Print Recipe
Salted Peanut Butter Blond Chocolate Mousse
Salted Peanut Butter Blond Chocolate Mousse is for lovers of all things peanut butter and butterscotchy. Rich, indulgent and definitely destined for special occasions.
Salted Peanut Butter Blond Chocolate Mousse
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
4 people
Ingredients
  • 200 g blond chocolate I used Valrhona Dulcey
  • 75 g peanut butter natural, unsalted and unsweetened
  • ¼ teaspoon sea salt
  • 3 medium eggs separated
  • 150 ml whipping cream
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
4 people
Ingredients
  • 200 g blond chocolate I used Valrhona Dulcey
  • 75 g peanut butter natural, unsalted and unsweetened
  • ¼ teaspoon sea salt
  • 3 medium eggs separated
  • 150 ml whipping cream
Salted Peanut Butter Blond Chocolate Mousse
Instructions
  1. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water. Once the chocolate has melted then stir in the peanut butter until smooth.
  2. Remove the chocolate peanut butter from the heat and let cool for a couple of minutes.
  3. Lightly whisk the egg yolks together then pour carefully into the chocolate peanut butter, stirring to combine.
  4. In a very clean bowl whisk the egg whites to firm peaks.
  5. Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
  6. Divide the mousse equally into four serving bowls or glasses. Place in the fridge to set for at least 2 hours.
  7. Just before you are ready to serve, whisk the whipping cream until thick and floppy and spoon equally over the top of each individial mousse. Decorate with shavings of blond chocolate.

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte will become your new dessert life-saver. It is made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven. To really get you interested though I should also mention that it is dairy-free, flourless and refined sugar-free so should suit a lot of dietary restrictions you’ve placed on yourself this January. Basically what I’m saying is you can cheat and have dessert.

Sweet Potato Chocolate Truffle Torte

Baking and eating this Sweet Potato Chocolate Truffle Torte may not shrink your dress size, as let’s face it this is dessert but it’s a better choice than most. Since it is made without any refined sugar then one small wedge, served with a dollop of maple syrup sweetened whipped double cream or coconut cream hits the spot and doesn’t leave you craving more. Until the next night after dinner when you remember you still have a slice left and you had better eat it as it will only sit there taunting you until you cave in.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

I can’t remember what recipe I was trying to achieve when I developed this one, I think some sort of sweet potato chocolate brownie and what came out of the oven was this, so much better than what I had intended. I have now made it several times since on purpose and it bowls over anyone who cares to try it. Although I have yet to find anyone to refuse.

Sweet Potato Chocolate Truffle Torte

The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress. Remember Valentines Day is just a stone’s throw away.

Sweet Potato Chocolate Truffle Torte

The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before I arrange my weekly shop I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft. I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them. To keep things simple you can re-heat the sweet potato puree in a saucepan with a good knob of butter and mash with a fork for a quick accompaniment to dinner. However, one of my favourite ways to use leftover sweet potato puree is to whisk into a couple of eggs with feta and kale and cook in a small omelette pan to make a very easy tortilla. Also let’s not forget about Happiness Bread which is one of my favourite ways to start the day. So have I convinced you that you need to keep a stash of sweet potato puree on hand yet? I have? Fantastic.

Sweet Potato Chocolate Truffle Torte

So now that you have your sweet potato puree happily residing in your fridge you have absolutely no excuse not to make this exceedingly simply yet uncompromisingly delicious Sweet Potato Chocolate Truffle Torte. However, if pre-preparing the sweet potato puree is never going to happen for you then feel free to use tinned pumpkin puree. I won’t tell.

Sweet Potato Chocolate Truffle Torte

Print Recipe
Sweet Potato Chocolate Truffle Torte
This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.
Sweet Potato Chocolate Truffle Torte
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Sweet Potato Chocolate Truffle Torte
Instructions
  1. Pre-heat the oven to 160°C and line and grease an 8 inch round cake tin.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
  3. Add the rest of the ingredients and beat until well mixed.
  4. Pour into the prepared cake tin and bake for 20 minutes.
  5. Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.
Recipe Notes

*Prepare the sweet potato puree by wrapping whole sweet potatoes in tin foil, placing them on a baking tray and baking them for about 45 minutes (depending on the size of your potato). Use a tea towel to help you gauge when they are ready by protecting your hands from the heat as you press down lightly on the surface of the tin foil. They are ready when the potato within feels soft to touch. Remove the potatoes from the oven, leave to cool before unwrapping and scooping out the potato flesh. Stash the flesh in the fridge until ready to use.

*You can also use tinned pumpkin puree instead of the sweet potato puree.

*Serve with whipped double cream or coconut cream (if you want to keep it dairy free) sweetened with a little maple syrup.

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Steamed Chocolate Sponge Pudding with Chocolate Custard takes me right back to childhood. I have been craving it for weeks but my irritating lack of time lately has meant the recipe has just sat taunting me on my laptop every time I switch it on. It was a pudding which was on constant rotation during school dinners at my primary school and I have been longing to recreate it in my own kitchen. I went to a small country primary school of only a hundred children. The school itself was just one small building with no separate dining room. We would all be seated on large tables of about 10 children, laid out in the assembly room through to the three classrooms, which were all more or less open plan. The dinner ladies called up each table one by one to line up for our hot lunch served by two cooks who always looked harassed. One tall and stern and the other short and jolly. We stood patiently at the front of the assembly room as they stood behind their trolleys dolloping out food from metals trays and huge mason cash mixing bowls.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

First we would line up for our main course and I’m sorry to say I can’t remember a single main meal that we had. Probably shepherds pie but after that I’m a bit stumped. I think it’s very clear where my allegiances lay even in those early days as the puddings I have no problems recalling. After our main meal had been cleared away each table would be called up again to line up for our pudding. Always hot and always served with custard so thick you could stand a spoon up in it.

There was spotted dick or vicarage pudding (which was pretty much the same as spotted dick) or treacle sponge with vanilla custard, jam roly poly with strawberry custard or the pudding every child revered, chocolate pudding with chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Chocolate custard isn’t something which you come across much these days. Pubs might serve a crumble with a bit of weak vanilla sauce if you’re lucky, the likes of which would be laughed out the door at Chilton Foliat Primary School. Proper nursery custard that has body and a life of its own outside its sponge or crumble accompaniment is little seen. Let alone the rarity of a strawberry or chocolate custard. And forget Bird’s custard (which I don’t have an issue with as such) but homemade custard with double cream, eggs and sugar is a five minute job and in another world of its own. Add a bit of cocoa powder to proceedings and chocolate custard will suddenly become the most important food discovery to emerge from your kitchen since toast.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Chocolate Sponge Pudding is old school as well. Steamed in a pudding basin, the old fashioned way. Steamed puddings are few and far between these days but this Chocolate Pudding will encourage you to rediscover them. It is so quick to pull together, perhaps a little bit faffy to sort out the lid of the pudding basin and make sure you have a big stockpot large enough to fit it in, but really only five more minutes of prep time. It does steam for 1½ hours so a little longer than a sponge you might bang in the oven but really there is no bother and technically no baking involved so a great pudding if your oven is on the blink.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

That’s not even to mention the sheer indulgence of the Chocolate Pudding itself. Sticky on the top from the rich ganache you cleverly nestled into the bottom of the basin which then soaked alluringly into the sponge during steaming. The pudding is moist and almost gooey in the centre and is the part you really want to get your spoon stuck into as you are serving it up. It’s an ideal pudding in my chocaholic frame of mind and utterly lives up to all of my cravings. Steamed Chocolate Pudding with Chocolate Custard is exactly what weekend puds are all about.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Print Recipe
Steamed Chocolate Pudding with Chocolate Custard {gluten-free}
Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Instructions
Chocolate Sponge Pudding
  1. Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
  2. Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
  3. Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time and then the vanilla extract.
  6. Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
  7. Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
  8. Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
  9. Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
  10. Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
  11. Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
  12. Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.
Chocolate Custard
  1. To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
  2. Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
  3. Pour back into the saucepan and heat up until just boiling, whisking all the time.
  4. Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

SHOP THE RECIPE

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

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