Healthy Chocolate-flavour Quinoa Pudding with Raspberries

Ingredients

2 tbsp unsweetened cocoa powder
3 tbsp granulated sugar
2 cups 1% milk
1/2 cup quinoa, rinsed and drained
1 cup fresh or frozen raspberries (thawed and drained, if frozen)
1/2 tsp vanilla extract

Method

1. In a deep, medium-size saucepan, whisk together cocoa and sugar until well blended.
2. Gradually whisk in milk. Stir in quinoa. Bring to a gentle boil over medium-high heat, stirring occasionally.
3. Reduce heat to low, cover and simmer, stirring often, for 25 minutes or until quinoa is very soft tender and pudding is slightly thickened (the pudding will thicken considerably upon cooling).
4. Remove from heat and stir in raspberries and vanilla. Let stand, covered, for 10 minutes.
5. Serve hot, or let cool until warm or room temperature before serving. To serve cold, refrigerate in an airtight container for up to 2 days and serve.

Makes 5 servings.

Source: Heart and Stroke Foundation of Canada

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Easy and Healthy Dessert with Cocoa and Soy Milk

Ingredients

3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract

Method

1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir 2 minutes longer.
2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Makes 4 servings.

Source: Taste of Home

A Lemon-flavour British Cake with White Chocolate and Raspberries

Ingredients

3 sticks unsalted butter, softened, plus extra for greasing
1-3/4 cups granulated sugar
2-1/4 cups all-purpose flour
1 cup ground almonds (almond meal)
1 tablespoon baking powder
6 eggs
1 teaspoon vanilla paste or extract
2 tablespoons milk
2 tablespoons freeze-dried raspberry pieces
2 teaspoons raspberry extract few drops of pink food coloring
2 teaspoons lemon extract
few drops of yellow food coloring
1/2 cup raspberry preserves
confectioners’ sugar, for dusting
10 ounces white modeling chocolate
fresh raspberries, to decorate

Method

1. Preheat the oven to 350°F. Grease two 8-inch-square cake pans or a Battenberg pan and line with parchment paper.
2. Put the butter, granulated sugar, flour, ground almonds, baking powder, eggs, vanilla, and milk into a large bowl and beat together until smooth. Divide the batter in half and put one half into another bowl. Mix the dried raspberries, raspberry extract, and pink food coloring into one batter until a pink color. Mix the lemon extract and yellow food coloring into the other batter until you get a nice bright yellow color.
3. Spoon each batter into a prepared pan and bake in the oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let cool in the pans.
4. Heat the raspberry preserves in a small saucepan until runny, then pass through a strainer into a bowl. Trim the sponges, each to the same width as the sponge height, to form four identical long rectangles, two from each color (freeze any leftover sponge for another time). Using a patterned rolling pin on a work surface lightly dusted with confectioners’ sugar, roll out the white modeling chocolate to a rectangle, 10 x 8 inches.
5. Place a pink and yellow sponge rectangle side by side, brushing some preserves in between them to stick together. Brush some preserves over the top, then place the remaining pink and yellow sponges on top, alternating the colors and sticking together with more preserves. Brush the outside of the sponges with preserves but not the cut ends.
6. Carefully place the stacked sponge pieces in the center of the modeling chocolate, then tightly wrap the chocolate around the cake. Turn it over so that it is seam side down and trim off any excess. Dust a few fresh raspberries with confectioners’ sugar and arrange on top to decorate.

Makes 8 servings.

Source: Chocolat

A Sweet Treat with Chocolate and Almond Butter

Ingredients

4 Medjool dates, pitted and chopped
1/4 cup water
1 cup canned no salt added black beans, drained and rinsed well
2 tbsp natural almond butter
3 tbsp unsweetened cocoa powder
1 oz bittersweet 70% cocoa chocolate, melted
1/2 tsp vanilla extract
3 tbsp ground almonds

Method

1. In a microwaveable bowl combine dates and water. Cover and microwave on High for 1 minute or until softened and water is absorbed.
2. Scrape mixture and beans into food processor with almond butter and cocoa powder. Puree until very smooth, stopping and scraping down sides a couple of times.
3. Remove mixture into a bowl and stir in chocolate and vanilla. Chill in refrigerator for about 45 minutes or until slightly firm.
4. Using a mini ice cream scoop or tablespoon, roll into balls and place on small baking sheet. Roll into ground almonds and keep refrigerated.

Tip

The bites can be frozen for up to 2 weeks or kept in the refrigerator for up to 1 week in a covered container.

Source: Heart and Stroke Foundation of Canada

Whole Wheat Cookies with Chocolate and Coffee

Ingredients

3/4 cup unsalted butter or margarine, plus extra for greasing
1 cup brown sugar
1 egg
1/2 cup all purpose flour
1 tsp baking soda
pinch of salt
scant 1/2 cup whole wheat flour
1 tbsp bran
1 cup semisweet chocolate chips
2 cups rolled oats
1 tbsp strong coffee
1/2 cup hazelnuts, toasted and coarsely chopped

Method

1. Preheat the oven to 375°F/190°C. Grease 2 large cookie sheets.
2. Cream the butter and sugar together in a bowl. Add the egg and beat well, using a handheld electric mixer if you prefer.
3. In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole wheat flour and bran.
4. Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts. Mix well, with a handheld electric mixer if you prefer.
5. Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking. Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz g each), then place on the cookie sheets and flatten them with the back of a teaspoon.
6. Transfer the cookie sheets to the preheated oven and bake for 16 to 18 minutes, or until the cookies are golden brown.
7. Remove from the oven, then transfer to a cooling rack and let coot before serving.

Makes 24 cookies.

Source: 100 Best Delicious Chocolate