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Tuesday, 29 January 2013

Not Too Naughty Chocolate Snacks

These snacks are fab for an after school treat or an energy boosting addition to lunchboxes.  They also go down very well at kids parties, coffee mornings and school meetings.  My husband is a chocoholic, he isn't too fond of oats and nuts though.  Even he will devour these with gusto so they are a winner with all members of our household.

No Bake Chocolate Snacks

1 cup Rice Krispies
200g dark chocolate, roughly chopped into chunks
2 Tblsp butter
1/2 cup dried fruit.  We usually use apricots, dates or cranberries

Melt the chocolate and butter together in a bowl over a saucepan of simmering water.  Alternatively, combine the dark chocolate and butter in a microwave-safe bowl.  Microwave in 30 second bursts, stirring each time, until the chocolate is melted.  In medium-sized bowl, mix together the Rice Krispies and chopped dried fruit.  Pour the chocolate over the cereal and dried fruit mixture then stir until well combined.  Put spoonfuls onto a non-stick baking paper lined tray.  Put in the fridge for 20 - 30 minutes until set.  Keep in a sealed container in the fridge.





Wholemeal Chocolate and Raspberry Cake

125g butter, softened
200g light soft brown sugar
1 tsp vanilla extract
25g cocoa powder
2 eggs
150g pot yoghurt or soured cream
100g dark chocolate, melted and cooled
150g wholemeal flour
1 tsp bicarbonate of soda
300g frozen raspberries

Preheat your oven to 180C/160CFan.  Line a 23cm round cake tin with non-stick baking paper.

I used my trusty Kenwood Mixer to make this cake but it is just as easy by hand.  Beat the butter, sugar and vanilla until light and fluffy.  Add the cocoa powder and mix once again.  Beat the eggs together and add to the mixture in a thin stream whilst constantly mixing.  Add the soured cream or yoghurt and ensure the mixture is thoroughly mixed and all ingredients are combined.

Add the melted and cooled dark chocolate to the mixture and beat until well incorporated.  Sift the flour and bicarb into the liquid mixture and fold through until completely combined.  Add the frozen raspberries and stir through.

Pour the mixture into your prepared cake tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in the tin for 10 minutes before removing the cake from the cake tin to cool completely on a wire rack.


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