Chocolate Pots

Whether you’re single or taken, Valentine’s Day is ALL about chocolate!!!

val day

Just in time for Valentine’s, I have my 140kcal chocolate pots so you can enjoy the night without going overboard on the calories. These chocolate pots are wonderfully rich, smooth and satisfying.

This recipe makes 7/8 pots but the nutritional info is calculated for 8.

choc pots ingreds

Ingredients:

Serves 8 

50g boiled and mashed sweet potato

1 large banana (or 2 small)

1 whole egg

3 egg whites

130g 70-80% dark chocolate

35g honey

1 tsp vanilla essence or almond essence

Method:

choc pots sweet potato     Pre heat the oven to 180°C.

Chop up the sweet potato into small cubes (the smaller the cubes, the faster it will boil) and place into boiling water.   Simmer for 15minutes until the sweet potato is soft when you poke it with a fork. Drain the water and mash sweet potato with fork.

In a bowl, mash up the banana and add the mashed sweet potato, 1 tsp of vanilla essence or almond essence, the whole egg and honey. Combine together and set aside.choc pots mix

choc pots melt

Break up the chocolate into cubes and place in a glass bowl over boiling water. Keep an eye on the chocolate so that it doesn’t burn. Stir every now again. Once most of the lumps are gone, take the pan off the heat and keep stirring until all lumps are gone.

Add the mixture of banana, sweet potato, honey, egg to the bowl of melted chocolate and stir until fully combined. To make your mixture smoother, you can give it a blitz in a blenderchoc pots all together choc pots bulletLeave your chocolate mixture to sit. choc pots egg whites

Separate egg whites and whisk until they become slightly stiff.

The final step is to fold the egg whites into your chocolate mixture.

choc pots egg white fold

choc pots before cook

choc pots after cook

Add your mixture to oven safe ceramic pots (I got mine in Tiger, Rathmines, Dublin) and bake in the oven for 8 minutes.

I served mine with some pomegranate seeds and some desiccated coconut.

pom

finish 2

Nutritional Composition (per pot):

144kcal; 8g Fat; 14g Carbohydrate; 4g Protein 

finish

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Chocolate Banana Bread

This is SUCH an easy recipe to make and it’s a bit of a twist on the traditional banana bread. I tend to make a batch of this when there are black bananas in the kitchen and they’re about to be thrown out. The more ripe the bananas are, the sweeter they will be.

Ingredients:

Makes 10 slices

BB start

120g wholemeal flour

1 tsp baking soda

30g cocoa powder (unsweetened is best)

3 medium ripe bananas (the riper, the better!)

1 medium egg

120g natural yoghurt

1 tsp vanilla essence

Topping:

30g peanut butter

10g walnuts/cacao nibs

Method:

dry and wet

Pre-heat your oven to 180°C

Mix all the dry ingredients together in one bowl and in another bowl, mash the bananas and add the rest of the wet ingredients

Combine wet and dry ingredients

wet

Grease a loaf tin and add your ingredients. Spread evenly in the tin.

bb before

Bake for 45mins-1 hour. When you can prick the bread with a toothpick and it comes out clean, you know that it is ready. This is a very wet mixture so the toothpick may come out gooey but that’s fine.

bb after

Let the bread cool on a rack for 10-15minutes and then spread 30g of peanut butter on top. You can use either chopped up walnuts, unsweetened desiccated coconut or cacao nibs as a topping.

bb finisged

BB finished cut aerial

Nutritional Information per slice:

120kcal; 18g carbohydrates; 3g fat; 3g protein; 

This recipe is a good source of potassium.

bb ready to eat