For one mug of coconut hot chocolate:

• 1/3 of a 400ml can of coconut milk
• Chunk of 100% Pure Cacao or tbsp of cocoa (mixed with water to a paste)
• Squeeze of agave nectar (1/2 tsp)
• 80ml of water
• Pinch of cinnamon

Add the coconut milk, cacao, agave nectar, water and cinnamon to a non stick pan. Gently heat until all the cacao has melted and the liquid is slightly thickened, taste for sweetness and serve immediately in a mug to enjoy.

Hope you all enjoy my coconut hot chocolate treat as much as I did.

Chocolate Agar Mousse Ingredients – serves 2

• 245 ml Soya Milk (you could also use oatly, rice milk  etc)
• 1 oz 100% Pure Cacao (big hunk)
• 1 heaped tsp cocoa powder
• 2 tsps of Agave Nectar (adjust to taste)
• 1tsp Agar Flakes
• 3 heaped tsp Oatly Cream (optional)

In a cast iron or non stick pan add the soya milk and cocoa. Gently heat the milk, stirring occasionally to incorporate and melt the 100% cacao. During this process in a small bowl mix the cocoa powder with a small amount of water to make a paste, once the paste is ready add to the milk mixture and combine. Whilst stirring bring to a gentle boil, once combined add the Agar Flakes and Agave Nectar and stir for a minute or so to dissolve the Agar Flakes.

Pour the chocolate mixture into a food processor and blitz to ensure that all ingredients are well combined. At this stage add the optional oatly cream (you could also use goats cream if tolerated), this gives a lighter agar mousse.

Pour the chocolate agar mousse mixture into small ramkins and put in the fridge to set for a couple of hours.

My tasty chocolate agar mousse

Once set simply grab a spoon and enjoy the Agar Mousse - my partner Phil and I really enjoyed both the taste and the texture, so it will be on the menu again very soon.

For this seriously simple tasty treat all you need is some:

• Cacao - 100% chocolate
• Agave nectar (could do with honey if an option)
• Soya, Rice Milk or Oatly Milk
• Optional: Sugar Free Vanilla Essence, Pinch of Cinnamon
• Various items to dip in fondue: nuts, banana, strawberries etc

I have only done this once so it’s more an idea at the moment rather than specific measures etc, so be prepared to wing it a little.

To make the sugar free fondue:

1. In a glass bowl over some simmering water melt a large lump of cacao
2. Whilst melting squeeze in a big heaped teaspoon of agave nectar
3. Keep mixing the chocolate mixture over a low temperature until melted
4. Once melted keep stirring over the heat and briskly mix in a few tablespoons of the milk (soya, rice, oatly) to make a runny chocolate mixture. If this congeals keep mixing and add a little more liquid to get the desired consistency.
5. Taste for sweetness and adjust according to taste
6. Take your dipping items and dunk into the sugar free fondue mixture and enjoy!

NB. Top tip we used tooth pick to dip the fruit into the mixture a great way to cover the fruit and keep your hands clean.

I will be making this tasty sugar free fondue again, so will take a photo for next time. It was eaten way to quickly for any fondue photo opportunity his time.

DAIRY FREE Truffles

Dairy FREE Truffles: Ingredients

For basic truffle recipe* (make approx. 36 truffles):

• 150g 100% chocolate or cacao
• 150ml goats cream
• 25g goats butter
• 2 tablespoons whiskey (you could also use rum / brandy)
• 1 tablespoon goats yogurt

Ideas for additional ingredients to make alternative dairy free truffle flavours:

• Cocoa powder
• Icing sugar
• 25g coconut
• Vermicelli sprinkles (note – these will contain sugar & dairy)

Dairy FREE Truffles: Recipe

Break the chocolate into squares and blitz in the food processor until it looks granular, like sugar.

Place the cream, butter and whiskey (or alcohol of your choice) in a saucepan and bring to simmering point.

With the motor of the food processor on, pour the heated cream mixture through the feeder of the processor and blend until smooth.

Add the yogurt to the mixture and blend.

Transfer the mixture to a bowl and allow to cool.  When cool, cover with clingfilm and leave in the fridge overnight. The mixture will be quite runny, this is normal and it will thicken up overnight.

In the morning, lay out small paper cases to present the truffles in. Then, take the mixture out of the fridge, divide into balls (to make the different flavour truffles), remembering to leave each ball in the fridge until you need it, to prevent it from melting.

Plain Truffles: Sift the cocoa powder on to a flat plate. Take a heaped half teaspoon of the mixture and either dust with cocoa powder for a rustic look or dust your hands with icing sugar, roll the mixture into a ball and then roll in the cocoa.  Place the truffle in a paper case. Remember to try to handle the truffle as little as possible to prevent it melting.

Vermicelli Truffles: Sprinkle the vermicelli on to a flat plate. Take a batch of mixture and after dusting your hands in icing sugar, roll a heaped teaspoon of mixture in the vermicelli to form a coating.

Coconut Truffles: Repeat the instructions as above, using coconut instead of vermicelli.

There are many variations you could make to this dairy free truffle recipe including:

• different alcohol – rum, brandy, champagne, malibu, port
• use quality white chocolate for white chocolate truffles (this will contain dairy & sugar)
• mix in some finely chopped preserved ginger
• roll the truffle in a coating of finely chopped toasted almonds
• you could add an egg yolk during the blitzing process to make the mixture that bit richer
• you could also play around with spices such as chilli / cardammon or strong coffee to give the truffles a more exotic flavour

The world of dairy free truffles is your oyster - get stuck in, get messy and enjoy (and if it’s a special Valentines gift, the recipient will definitely be feeling the love!).

Happy Valentines Day Fussy Foodies!

Valentines Truffles

* NOTE – I found this recipe on Delia Smiths website and have tweaked it to make the truffles fussy foodie friendly.

There are a few 100% chocolate makes in the market place. Hotel Chocolate have a 100% bar, very thin, tastes great but can be a bit more bitter compared to other varities I have tried.

100% Pure Cacao

I manged to find Willies Cacao in the cake ingredient section in Cambridge Waitrose whilst visiting a relative. And now I have in my hands the infamous golden tube of cacao.

Before I got it home I had a sneaky taste… mmmm. I was so excited felt like a kid on Christmas morning.

So how does Willie’s Cacao taste… well as it says on the packet “Grate in Food.. Grate on Food”. So thats exactly what I did heated up some soya milk and grated in a load of Willies Cacao (Peruvian Black). It’s got a bit of a kick to it, gives a great texture to the milk and is in fact very filling.

So now I just need to come up with some proper Free From recipes to try out Willies 100% Cacao in.

Raw chocolate spread

The Raw Chocolate Spread is a definite treat in terms of £ and richness – but when you can’t eat chocolate or ice cream anymore this stuff is amazing.

I just ate mine from the jar (got a bit carried away), but you can spread on rye bread, add to yoghurts, combine in other recipes or just spread on an oat cake.

Highly recommended raw chocolate spread!