Just the other day I sat on the lounge with a cuppa, flicking through a magazine, while chatting to my son who was in the kitchen testing out his creation for Chocolate Choc Chip Cookies. The recipe invention had been on his mind for a while (off course it had to be chocolate on chocolate!)

So on the weekend between basketball and golf he whipped up this batch and saved me having to think about a healthy treat for lunch boxes this week.Winning!

He had a couple of attempts with this recipe (mum got involved the first time and apparently wrecked it a bit) before he was happy for me to blog it. And he wants me to tell you that for some reason, they are yummier after a couple of days!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

White spelt flour
Wholemeal spelt flour
Vanilla powder
Cacao powder
Baking powder
Coconut or rapadura sugar
Choc chips

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Chocolate Choc Chip Cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Author Orlando Janschek

Ingredients

• 1 cup white spelt flour
• 1 cup wholemeal spelt flour
• 2 - 3 eggs depends on size
• 1 teaspoon vanilla powder
• 1/2 cup cacao powder
• 125 gms butter melted
• 2 teaspoons baking powder
• 1/2 cup coconut or rapadura sugar
• 1/4 cup choc chips

Instructions

• Preheat oven to 175 degrees.
• Mix the dry ingredients together in a one bowl.
• Mix butter, two eggs and vanilla in a separate bowl.
• Pour wet ingredients into dry and mix together until just combined.
• NB: If batter appears too dry, add in the third egg and mix through.
• Roll up tablespoons of dough into balls and place onto lined baking trays.
• Cook for 10-12 minutes. Rotate cookies at 5 minutes.
• Leave them to cool on trays.

Notes

These are delicious with my Notella spread on top : )

NB: My kids are used to less sugar in recipes, if you are just starting to transition your kids away from sugar, you may decide you need more. A sneaky taste of the batter will tell.

Why not spread some Notella on top for some extra decadent deliciousness!

Bren x

First world problems to the max.

So together we set to task and created this delectable cake and she assures me that this time the texture is “just right”. Phew!

I had planned on using dates but had run out (a rare thing in this house). Having seen a few recipes around using prunes, I was inspired to give it a go.

Verdict: Prunes and chocolate = match made in cake heaven

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Prunes
Bicarbonate of soda
Coconut or rapadura sugar
Spelt flour
Baking powder
Dark chocolate
Raw honey

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Hot Chocolate Cake

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Author Brenda Janschek

Ingredients

• 1 1/4 cup prunes deseeded
• 1 1/4 cups boiling water I used water from the kettle
• 1 teaspoon bicarbonate of soda
• 60 grams butter chopped
• 1/2 cup coconut or rapadura sugar
• 1 cup spelt flour
• 2 teaspoons baking powder
• 2 eggs
• 100 grams dark chocolate chopped (I used 90% Lindt but you may like to go for 70% as it may be too intense if you're not used to it)
• thick cream
• raw honey

Instructions

• Preheat oven to 175 degrees
• Butter and line cake tin
• Pop prunes, hot water and bicarbonate of soda into a food processor with the lid on and let it stand for 5 minutes
• Add the butter and sugar and pulse until just combined
• Add flour and eggs and pulse again until just combined (careful not to over pulse)
• Add chopped chocolate and pulse a few more times
• Pour the mixture into the prepared bake tin and pop in the oven for approx 50 mins - 1 hour, test to see if it's is ready with a skewer after 50 minutes
• Remove the cake from the oven and allow to cool in pan for 5 minutes before turning out onto a cooling rack
• While it's cooking stir together your cream with a teaspoon of raw honey (or to taste), with a spoon
• Serve cake warm with some honey cream and berries
• Eat the cake within 3 days or store in the freezer

Notes

These Thermomix and Gluten-Free Instructions were sent to me by my clever friend Sarah from CleverCook.
250g pitted prunes in 250g boiling water
1 teaspoon bicarb of soda
Speed 1/no temp.
Add
60g butter
80g rapadura
100g dark chocolate
SP 4/30 secs, scrape down
Add
2 eggs
120g GF flour
2 teaspoons baking powder
SP 5/15 secs. Pour into lined muffin tins and cook 25-30 mins.
Thanks Brenda, they are lovely!

You can even turn these into muffins!

Please send me pictures on Instagram or Facebook if you make this cake, or leave a comment on this blog post to let me know how you go.

Here’s one by one of my lovely Facebook followers who told me it was “ohhh so delicious” and apparently her husband has claimed it his favourite cake recipe!

Woo hoo!

You might also like Cardamon Spice Cake and Double Chocolate Banana Slab Cake.

Bren x