Dark chocolate nutty Christmas cake

my favourite gluten-free dairy-free alternative

 

 

225g dark chocolate – minimum 70% chopped

5 large eggs separated

peel of 1 orange

25g coconut oil / butter

225g blanched hazelnuts (try to buy as it’s a faff!)

225g walnuts 

5 drops vanilla extract

65ml brandy/rum/whisky

1 tsp cinnamon

200g sugar – coconut/ rapudra/ raw/caster

 

 

preheat oven to 180*C

line cake tin with baking paper

 

put nuts & chocolate into food processor and pulse until grainy but NOT finely ground

transfer mix to a large bowl and add vanilla, brandy, cinnamon, melted coconut oil and sugar and mix well

add egg yolks mixing well & add orange peel

whisk the egg whites till stiff then fold spoon by spoon into cake mix

being careful to add in plenty of air……

transfer mix into cake tin and bake for 1 hour/1 hour + 10 mins covering if it is browning too much

check with a skewer to see if cooked trough

remove from oven and rest for a few minutes before turning out to cool

 

serve with a blob of yoghurt dusted with cinnamon & grated cacao

 

store in fridge for a couple of weeks wrapped in foil or freeze for easy entertaining

 

merry christmas – enjoy!

 

 

 

adapted from delia – thanks D!

 

Christmas chocolate-hazelnuts bites

-easy-to-make, dairy-free, gluten-free veggie vegan recipe that’s loaded with fiber, antioxidants and nutrients.

Hazelnuts are a good for unsaturated fats, magnesium, calcium and vitamins B and E - great for your heart and digestive health.

Cashews are rich in iron, phosphorus, selenium, magnesium and zinc, phytochemicals, antioxidants, and protein.

Medjool dates are high in dietary fiber, supporting colon health. Dates also bind with substances containing cancer-causing chemicals and prevent LDL (bad) cholesterol absorption.

Put all these ingredients together and you’re packing quite the health supporting punch!

Yields approximately 20 squares

Ingredients

BITES:
1 cup hazelnuts
1 cup cashews
1/4 cup organic rolled oats
8 pitted medjool dates
2 Tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 cup real maple syrup or raw honey (or a low-sugar alternative like a stevia based syrup)

CHOCOLATE COATING:
250g dark chocolate
Cacao nibs, for topping or cocoa powder
Large-flake sea salt, for topping

Instructions

1.  BITES:
Place hazelnuts and cashews in a food processor, fitted with a blade attachment.  Pulse to roughly chop.
Add medjool dates, rolled oats, coconut flour, sea salt, vanilla and syrup (or honey).
Run processor (stopping to scrape sides as needed) until mixture comes together in a ball.
Line 8×8-inch pan with parchment paper.
Flatten and press mixture into the bottom of the parchment-lined pan.
Place in refrigerator to chill for 15 minutes.

2.  DIP THE BITES IN CHOCOLATE:
Melt the dark chocolate in a heat-proof bowl set over a pot of simmering water.
Remove bites mixture from the refrigerator and cut up into 1 1/2 inch squares.
Drop each square into melted chocolate to coat all sides.
Remove squares with a fork and let the excess chocolate drip off into the bowl.
Place chocolate covered bites onto parchment paper.
Sprinkle the tops with large-flake sea salt and cacao nibs.
Once all bites are coated, place in refrigerator for 30 minutes to chill.

So easy and delicious! Enjoy!

(adapted from Dr Nalini’s recipe)