Dark Chocolate Almond Crispies

Recently, my sweet tooth has been out of control.  With deadlines on the horizon, desserts and chocolate bars have stood no match, and nothing seems to sustain my cravings.  So instead of going cold turkey, I’ve decided to cook up a slightly healthier alternative: Dark Chocolate Almond Crispies.

Now I can’t claim full ownership of this recipe, as I initially discovered it through my housemate, who discovered it through Goodness Guru.  However the fatal flaw in the original recipe is that it primary consists of peanut butter, which sadly, I despise (much to the horror of my housemates).   So after a bit of tweaking, this is what I’ve produced.  For those of you who fancy a nutty alternative, maybe give this a go!

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Ingredients:

100g Rice cakes

4 tbsp Almond Butter

4 tbsp Coconut Oil

200g High quality dark chocolate

Method:

This recipe is incredibly simple.  Firstly grease a baking tray and line with grease proof paper.

Put all of your rice cakes in a plastic bag and take your anger out on them with a rolling pin, smashing them up until they’re as small as possible.

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Heat the almond butter and coconut oil over a low heat, stirring until they’re a smooth liquid.  Add the rice cake crumbs gradually, combining with the mixture until fully covered.

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Then spoon everything out onto your baking tray, compressing it into a base, before popping it in the fridge to chill for around an hour.

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Melt your dark chocolate in a bowl over a pan of boiling water.  Stir until completely melted, leaving to cool to room temperature.

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Finally, pour the chocolate over your chilled based and leave it to set overnight.

You’re done, tuck in!

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Dark Chocolate Almond Crispies

Boots ’n’Blackberries

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I have completely disregarded this blog over the past few months, life and university have all been a whirlwind since September!

To get back into the swing of things I thought I’d reminisce about the final week of last summer, when I made the most of the above average weather and went blackberry picking with my mum. We’re very lucky to live in a beautiful setting, with countryside stretching out for miles around us. This means local produce is available from just around the corner, including all of these thriving blackberry bushes.

It only took around half an hour to collect enough berries to feed a small army, which we then immediately put to good use. The final result was a delicious blackberry and apple crumble, loosely based off this recipe with a bit of homely improvisation. I didn’t manage to get a photo of the final product, my family spooned it into their bowls within seconds of it leaving the oven!

See you soon for more updates.

Jess.

Boots ’n’Blackberries

How to (not) bake: Macaroons

I am very much an amateur baker. But someone who considers baking more of an art form is my friend Ted. After years of producing baked goods for high street chains such as Harris + Hoole and Basil, he has pretty much mastered every recipe imaginable. So when a decision was reached to bake macaroons on a day I was visiting, optimism levels were high.

We were very much mistaken. Even with our dynamic minds combined, a very simple macaroon recipe, and 60 minutes of free time, things did not go according to plan. The downward spiral is not that apparent in these pictures until the very end, which frankly looks like a batch of very overdone cookies.

Whilst the experience has not deterred me, it has certainly opened my eyes as to how difficult these little French delicacies are to create! Have you ever had any culinary disasters?

Jess.

How to (not) bake: Macaroons