I put this together when I was under the weather (ta Covid 😓) and needed something very simple but uplifting.
Our lovely customer Dan, actually planted the seed months ago when he mentioned that he made an amazing banana bread using our cacao. This recipe is inspired by one crafted by Cookie and Kate (although we’ve switched out processed chocolate for our cacao).
If you’re not convinced, here’s feedback from Adam: “It’s better than good, it’s great. The banana and the cacao are competing for your taste buds. So bouncy and fluffy. Just so fluffy.” As chef, I was pretty happy with that.
✨ ⅓ cup melted coconut oil/extra-virgin olive oil/high quality vegetable oil
✨ ½ cup sweetener (we used agave, but you can use maple syrup or honey)
✨ 2 eggs (we made a vegan flaxseed replacement, which worked a treat)
✨ 1 cup mashed ripe bananas (approx 2 ½ medium bananas)
✨ ¼ cup oak milk
✨ 1 tsp baking soda
✨ 1 tsp vanilla extract
✨ ½ tsp salt
✨ ½ tsp ground cinnamon, plus more to swirl on top
✨ 1 ¾ cups whole wheat flour (white or regular)
✨ Yummy bits: ½ cup mix-ins like chopped walnuts/cacao chunks, chopped dried fruit…
- Preheat oven to 165 degrees C. Grease a 9×5-inch loaf pan. (We didn’t have one and just used a cake tin and it still worked out great).
- In a large bowl, whisk the oil and sweetener together. Add the eggs (or egg replacement) and whisk together well. Whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
- Switch to a wooden spoon and stir in the flour, just until combined.
- Add any of the additional yummy bits (nuts/cacao) in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes. (Usually closer to 60 mins if you have added additional yummy bits like nuts or cacao). Let the bread cool in the loaf pan for at least 10 minutes. Cool before slicing and devouring!
Choc Coated Peanut Bites
While living in Mexico, we mastered the art of creating our own peanut butter. We were inspired by Celia, a tremendously inspiring Mother & Grandmother, who we served alongside in the kitchen. Celia roasted & blended the peanuts at home and then brought in tubs of mouth-watering peanut butter that she sold to hungry yogis & meditators. Since then, we’ve spent years perfecting the perfect peanut blend. It’s exceptionally easy too – our fav, Minimalist Baker, has a great recipe on how to make your very own nut butter. For us, the only thing that pips our love of freshly made peanut butter is artisan cacao paste….
This recipe is a fantastic fusion of two of our favourite obsessions – home made peanut butter and cacao paste.
Peanut Butter filling
- 1 cup canned organic coconut cream
- 1 cup smooth peanut butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup (or agave syrup)
- Pinch of sea salt
- 100g Cacao Artesanos Cacao Paste
- 100ml melted coconut oil (plus extra)
- 2 generous tablespoons smooth peanut butter
- 1/2 teaspoon vanilla bean paste
- 1/4 cup maple syrup (or agave syrup)
- 1/2 cup peanuts, roughly chopped, toasted
- Sea salt
Peanut Butter Filing
Place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice & runny.
2. Remove from the heat and leave to cool for 10–15 minutes.
3. Once slightly cooled, pour your mixture into a silicone, square ice-cube tray and transfer to the freezer to set for a minimum of one hour or until completely firm.
4. Melt the chocolate ingredients in a small saucepan over low heat, stirring regularly, until thick and creamy. Set aside to cool slightly.
Remove one of the frozen peanut fillings from the mould and, using tongs, a spoon or even your fingers, dip it in the dipping chocolate.
Place on a wire rack and quickly top with the chopped peanuts and a pinch of salt. It’s recommended to work quickly before the chocolate sets. Repeat until you’ve coated all your peanut fillings. Transfer to the fridge for 20 minutes to chill and firm.
Rich and Creamy Avocado Cacao Mousse
(It’s Vegan too!)
This creamy cacao mousse is the perfect way to cap off a meal. We’ve made these so many times for guests and they are always blown away at how rich and creamy these are, despite not having an ounce of dairy in them. Plus, they are really EASY to make – what’s not to love?!
For four servings
130g ripe avocado (either 1 large avo or one and a half little guys)
4Tbsp Cacao Artesanos Cacao Paste
90g whole (unsalted) cashews
140ml oat milk
6 Tbsp maple syrup or agave syrup
Place all ingredients in a food processor and blend until silky smooth.
Spoon the mousse into your serving dishes (we suggest individual little dessert pots, if you have them).
Chill for 30 minutes prior to serving in the fridge.
Optional: Feel free to add small cacao paste shavings or crushed nuts to decorate.