Honey bunnies: our best chocolate and Mānuka honey recipes

cropped klara-avsenik-1320114-unsplash

 

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

 

Ingredients

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

250ml cream

  • 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.

 

Leave a Comment





Product Enquiry Form

Your Name (required)

Your Address (required)


Your Phone

Your Email (required)


 MGO 100 MGO 200 MGO 300 MGO 400

Enquiry Message

×

please login

Never been here before? Create your account today to make shopping easier.

×

CREATE ACCOUNT

×
Nutritional Information 300+ MGO
Serving size: 5g (1 tsp)  
  Ave Qty
Per Serving
Ave Qty
Per 100g
Energy 67kJ 1340kJ
Protein 0.0g 0.4g
Fat, total 0.0g 0.0g
– saturated 0.0g 0.0g
Carbohydrates 4.0g 79.6g
– sugars 3.9g 78.1g
Sodium 0.6mg 12.0mg
Not suitable for infants under 12 months of age  

INGREDIENTS:

New Zealand Manuka Honey 

STORAGE:

Upright at room temperature 

MGO 300+

Every batch of our honey is independently tested for its methylglyoxal levels. This MGO 300+ Manuka Honey is certified to contain at least 300mg/kg of methylglyoxal.

×
Nutritional Information 500+ MGO
Serving size: 5g (1 tsp)  
  Ave Qty
Per Serving
Ave Qty
Per 100g
Energy 67kJ 1340kJ
Protein 0.0g 0.4g
Fat, total 0.0g 0.0g
– saturated 0.0g 0.0g
Carbohydrates 4.0g 79.6g
– sugars 3.9g 78.1g
Sodium 0.6mg 12.0mg
Not suitable for infants under 12 months of age  

INGREDIENTS:

New Zealand Manuka Honey 

STORAGE:

Upright at room temperature 

MGO 500+

Every batch of our honey is independently tested for its methylglyoxal levels. This MGO 500+ Manuka Honey is certified to contain at least 500mg/kg of methylglyoxal.

×
Nutritional Information 700+ MGO
Serving size: 5g (1 tsp)  
  Ave Qty
Per Serving
Ave Qty
Per 100g
Energy 67kJ 1340kJ
Protein 0.0g 0.4g
Fat, total 0.0g 0.0g
– saturated 0.0g 0.0g
Carbohydrates 4.0g 79.6g
– sugars 3.9g 78.1g
Sodium 0.6mg 12.0mg
Not suitable for infants under 12 months of age  

INGREDIENTS:

New Zealand Manuka Honey 

STORAGE:

Upright at room temperature 

MGO 700+

Every batch of our honey is independently tested for its methylglyoxal levels. This MGO 700+ Manuka Honey is certified to contain at least 700mg/kg of methylglyoxal.

×
Nutritional Information 850+ MGO
Serving size: 5g (1 tsp)  
  Ave Qty
Per Serving
Ave Qty
Per 100g
Energy 67kJ 1340kJ
Protein 0.0g 0.4g
Fat, total 0.0g 0.0g
– saturated 0.0g 0.0g
Carbohydrates 4.0g 79.6g
– sugars 3.9g 78.1g
Sodium 0.6mg 12.0mg
Not suitable for infants under 12 months of age  

INGREDIENTS:

New Zealand Manuka Honey 

STORAGE:

Upright at room temperature 

MGO 850+

Every batch of our honey is independently tested for its methylglyoxal levels. This MGO 850+ Manuka Honey is certified to contain at least 850mg/kg of methylglyoxal.

×
Nutritional Information 1000+ MGO
Serving size: 5g (1 tsp)  
  Ave Qty
Per Serving
Ave Qty
Per 100g
Energy 67kJ 1340kJ
Protein 0.0g 0.4g
Fat, total 0.0g 0.0g
– saturated 0.0g 0.0g
Carbohydrates 4.0g 79.6g
– sugars 3.9g 78.1g
Sodium 0.6mg 12.0mg
Not suitable for infants under 12 months of age  

INGREDIENTS:

New Zealand Manuka Honey 

STORAGE:

Upright at room temperature 

MGO 1000+

Every batch of our honey is independently tested for its methylglyoxal levels. This MGO 1000+ Manuka Honey is certified to contain at least 1000mg/kg of methylglyoxal.

×
There are no products

Sign up and get 15% off

Be first to know about our latest products and get a great discount on your next purchase.