Chocolate is one of the few desserts without flour. If it contains 70% cocoa or more, then it has no milk and very little sugar. Chocolate pairs well with almost anything, making it a perfect dessert after a meal. Just a couple of pieces are enough.
And for cold winter evenings, holidays, or simply when you crave something warm and cozy — here are three ideas: nutty hot chocolate, super-chocolate olive oil cake, and homemade raw chocolate.
Nutty Hot Chocolate
- 300 ml almond milk (soak 50 g raw almonds + 300 ml water, blend, and strain)
- ¼ cup coconut milk
- 100 g dark chocolate (70% cocoa or more)
- a pinch of salt
Melt the chocolate over low heat or in a double boiler. Add the almond and coconut milk, whisking continuously for 2–3 minutes until smooth. Season with a pinch of salt. For extra flavor, add chili or orange zest.
Super-Chocolate Olive Oil Cake
- 150 ml olive oil
- 65 g cocoa powder
- 125 ml boiling water
- 150 g almonds
- ½ tsp baking soda
- a pinch of salt
- 200 g sugar
- 3 eggs
Dissolve the cocoa powder in the boiling water. In a separate bowl, whisk the eggs, sugar, and oil. Add the cocoa mixture and whisk again. Stir in salt, ground almonds (blended into crumbs), and baking soda. Pour the batter into a round, oiled baking dish (22 cm or larger). Bake at 170°C / 340°F for about 45 minutes. Allow the cake to cool completely before serving, otherwise it will remain too moist.
Raw Chocolate
Making a bar of homemade dark chocolate is surprisingly simple. The key is finding good-quality cocoa butter. Unlike industrial chocolate, this version keeps the ingredients raw, preserving all enzymes and nutrients.
Base:
- 30 g cocoa powder
- 100 g soft dates
- 85 g cocoa butter
- 1 vanilla pod or extract
- a pinch of salt
Flavor variations (choose one):
- Lavender & Vanilla: 1 tsp lavender flowers + 1 extra vanilla pod
- Lemon & Salt: zest of 1 lemon + a pinch of salt
- Spices: ground cinnamon, cardamom, nutmeg, clove
- Orange & Chili: zest of 1 orange + a pinch of chili powder
- Mint: a few drops of mint essence + a pinch of chia or flax seeds
Remove the pits from the dates and mash the flesh. Melt the cocoa butter in a bowl over simmering water. Stir in cocoa powder, vanilla, and salt. Let cool slightly, then mix with the date paste and fold in your chosen flavor variation. Spread the chocolate onto parchment paper, shape into bars, cover with another sheet, and press lightly. Chill in the fridge until firm.
Nutty Hot Chocolate
- 300 ml almond milk (soak 50 g raw almonds + 300 ml water, blend, and strain)
- ¼ cup coconut milk
- 100 g dark chocolate (70% cocoa or more)
- a pinch of salt
Melt the chocolate over low heat or in a double boiler. Add the almond and coconut milk, whisking continuously for 2–3 minutes until smooth. Season with a pinch of salt. For extra flavor, add chili or orange zest.
Super-Chocolate Olive Oil Cake
- 150 ml olive oil
- 65 g cocoa powder
- 125 ml boiling water
- 150 g almonds
- ½ tsp baking soda
- a pinch of salt
- 200 g sugar
- 3 eggs
Dissolve the cocoa powder in the boiling water. In a separate bowl, whisk the eggs, sugar, and oil. Add the cocoa mixture and whisk again. Stir in salt, ground almonds (blended into crumbs), and baking soda. Pour the batter into a round, oiled baking dish (22 cm or larger). Bake at 170°C / 340°F for about 45 minutes. Allow the cake to cool completely before serving, otherwise it will remain too moist.
Raw Chocolate
Making a bar of homemade dark chocolate is surprisingly simple. The key is finding good-quality cocoa butter. Unlike industrial chocolate, this version keeps the ingredients raw, preserving all enzymes and nutrients.
Base:
- 30 g cocoa powder
- 100 g soft dates
- 85 g cocoa butter
- 1 vanilla pod or extract
- a pinch of salt
Flavor variations (choose one):
- Lavender & Vanilla: 1 tsp lavender flowers + 1 extra vanilla pod
- Lemon & Salt: zest of 1 lemon + a pinch of salt
- Spices: ground cinnamon, cardamom, nutmeg, clove
- Orange & Chili: zest of 1 orange + a pinch of chili powder
- Mint: a few drops of mint essence + a pinch of chia or flax seeds
Remove the pits from the dates and mash the flesh. Melt the cocoa butter in a bowl over simmering water. Stir in cocoa powder, vanilla, and salt. Let cool slightly, then mix with the date paste and fold in your chosen flavor variation. Spread the chocolate onto parchment paper, shape into bars, cover with another sheet, and press lightly. Chill in the fridge until firm.
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