We think chocolate and Mānuka honey go together like bees and trees. And with a certain festive weekend coming up, the True Team figured it was high time we got into the kitchen and made our favourite recipes with a chocolatey spin for Easter. And here are three of the best for you to try yourself.
Rum spiked hot choccie
This fancy pants take on a traditional hot chocolate is strictly for the grown-ups. Switch it up a little by replacing the rum with a spiced variety, or try bourbon, for a more southern style of comfort.
Serves 4. Prep 10-15 minutes
4 cups whole milk (low fat will not taste as rich)
100g bittersweet chocolate, chopped (we like Trade Aid’s Organic 85% cocoa Extra Dark)
1tbsp multifloral or table honey
1tbsp Mānuka honey (we recommend our 300+ MGO Mānuka honey)
2 tsp real vanilla extract
1/4 cup rum
Whipped cream, cinnamon and cocoa powder (optional, but lovely)
- First heat milk over medium heat in a large-ish saucepan, until small bubbles form around sides of pan. In this case, an unwatched pot will easily boil, so stay close.
- Remove the pan from the stove, add your chopped chocolate and honey and stir or whisk until chocolate is completely melted. You may need to return it to the heat for just a minute if it’s cooled too much.
- Off the stove once again, stir in your rum and vanilla extract. Top with whipped cream, sprinkle with cinnamon and cocoa, and serve.
Easiest ever chocolate honey cake
Here’s an easy peasy, one bowl cake recipe. Honey does a sterling job of keeping the whole thing moist. Add a dark, decadent ganache to top it off and presto – there’s dessert or afternoon tea taken care of.
Serves 10. Prep 20 minutes. Baking time 50 minutes
125g ounces semi-sweet chocolate roughly chopped,
1/2 cup butter (plus 1 tbsp extra for greasing the tin)
4 large free range eggs
2 tbsp cup runny honey
2 tbsp Mānuka honey
3/4 cup milk 180ml
1 cup sugar 200g
25g cocoa powder
190g all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
For making a ganache (optional)
300g dark chocolate
- Preheat your oven on bake to 180°C (350°F). Grease a 22cm (9 inch) springform tin with your extra butter and line the bottom with baking paper.
- Place a large bowl (preferably glass) over a smaller saucepan of water and bring the water to a simmer. Add the chocolate and butter, stirring until combined and melted. Take the bowl off the saucepan and let it cool for just a few minutes. (To avoid scrambled eggs in the next step).
- Whisk your eggs into the chocolate mixture one at a time. Add both honeys, milk and sugar, whisking well to fully combine.
- Sift in your dry ingredients: flour, cocoa, baking powder and baking soda. Stir gently until just combined.
- Pour the cake batter into your springform tin and bake for 45-50 minutes. It will rise a lot, but shouldn’t overflow.
- Gently take it out of the oven. It will feel soft, and may lose some height in the centre, but all will be well. Let it cool for 15 minutes in the tin, then release the springform sides and let it cool completely on a wire rack.
- Either dust with a little cocoa and serve, or top with ganache.
For the ganache, simply stir together the cream and 300 grams of chocolate in a small saucepan. Keep the heat low and use a wooden spoon to make sure it’s smooth, glossy and there are no lumps of chocolate. You may want to level off the top of the cake with a sharp knife. Let your ganache cool to around room temperature before coating your cake, by pouring it into the centre and letting it drizzle down the sides, with the help of a flat knife or palette knife. Leave it alone for a bit (if you can) before slicing and serving.
Peanutty chocolate blissful balls
These are an easy, tasty little protein hit that are very useful to have on hand. And the super quick prep means there’s no need to keep them just for a special occasion. These keep well in the fridge, so feel free to double the batch.
4 tbsp peanut butter (we used smooth for this recipe)
1 tbsp honey
1 tbsp coconut oil
1/2 cup vanilla protein powder (we went dairy free with these and used plant-based Arbonne essentials vanilla protein shake mix)
1/4 cup cacao powder (or cocoa powder)
1 teaspoon vanilla extract
1 pinch salt
To cover, your choice of: powdered freeze dried raspberries, desiccated coconut, chia seeds, sesame seeds etc
- Place all ingredients in a food processor and pulse to combine. It should be a biscuit dough consistency.
- Use your hands to roll pieces of the mixture into balls.
- Roll your balls in your preferred coating (or just coat with some more cacao/cocoa) and pop them in the fridge to set.