Recipes

Cocoa-loco Banana Bread

• 100 g raisins
• 75 mL dark rum, rye or whiskey
• 150 g whole wheat flour
• 25 g Cocoa Camino Organic Cocoa Powder
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 125 g unsalted butter, melted
• 150 g Cocoa Camino Organic Golden Cane Sugar
• 100 g Cocoa Camino Organic Semi-Sweet Chocolate Chips
• 2 large eggs
• 4 small, very ripe mashed bananas (weighing about 300 g without the skin)
• 30 g chopped walnuts
• 30 g shredded coconut
• 1 tsp vanilla extract

23 × 13 × 7 cm loaf tin, buttered and floured.

Put the raisins and rum, rye or whiskey in a small saucepan and bring to boil. Remove from the heat, cover and let stand for as long as possible (until the raisins have absorbed most of the liquid), then drain.

Preheat the oven to 175 °C (350 °F). Put flour, cocoa, baking powder, soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, stir lightly. In a large bowl, combine melted butter and sugar and beat well until blended. Then beat the eggs in one at a time, followed by the mashed bananas. Then with your wooden spoon, stir in the walnuts, coconut, chocolate chips and vanilla extract. Add raisins. Add the flour mixture, a third at a time, stirring well after each addition. Scrape into the loaf tin and bake in the middle of the oven for 1-1¼ hours. Use toothpick to check when ready (should come out clean).

Chocolate Pizza

Serves ~12

Pastry –
2 cups white flour
1 ¼ cup Cocoa Camino Organic Golden Cane Sugar
1/3 cup Cocoa Camino Organic Cocoa Powder
¾ cup butter
2 eggs

Filling –
250 g cream cheese, softened
¾ cup Cocoa Camino Organic Golden Cane Sugar
1 egg
¼ cup Cocoa Camino Organic Cocoa Powder
2 tsp vanilla extract

Topping –
1 cup Cocoa Camino Organic Semi-Sweet Chocolate Chips
3 tbs sliced almonds

Combine all pastry ingredients, cutting butter in, and mix until smooth. Press into a greased 30 cm pizza tray. Bake at 175 °C for 15 minutes.

Combine all of the filling ingredients, blend until smooth. Spread over hot crust and bake another 10 minutes.

Sprinkle all the chocolate chips on top of the pizza, return to the oven for 3-5 minutes. Sprinkle with almonds. Eat warm or cold.

Chocolate Chip Cookies

• 225 g (1/2lb) butter, softened
• 180 mL (2/3 cup) Cocoa Camino Organic Golden Cane Sugar
• 180 mL (2/3 cup) whole brown sugar
• 2 eggs
• 5 mL (1 tsp) vanilla extract
• 375 mL (1 ½ cups) whole wheat flour
• 5 mL (1 tsp) sea salt
• 5 mL (1 tsp) baking soda
• 250 mL (1 cup) Cocoa Camino Organic Semi-Sweet Chocolate Chips
• 500 mL (2 cups) rolled oats
• 60 mL (1/4cup) walnuts or pecans, chopped

Cream butter using a stand mixer. Gradually add sugar to butter. Add eggs to mixture and beat well. Add vanilla.

In a separate bowl, mix flour, salt and baking soda, and gradually add to sugar mixture.

Add chocolate chips, rolled oats and nuts to mixture. Place on greased cookie sheet by the spoonful. Bake in oven at 175 °C (350 °F) for 10–12 minutes.

Chocolate Inspired Spicy Cocoa (Vegan)

• 1 cup of soymilk or almond milk
• 2 tablespoons of Cocoa Camino Organic Cocoa Powder
• 2 tablespoons whole brown sugar
• 2 red chilies, crushed (mortar and pestle helps)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions:

Heat soy milk, add in rest of ingredients when hot, but not yet boiling. Turn off burner and let sit for 2 minutes, then pour through strainer into a cup. Enjoy!

If you’re a real spicy lover, feel free to add as many chilies as you like.

*Recipe courtesy of VegWeb.com

Chocolate & Almond Cake (Gluten-Free)

• 2 100g Cocoa Camino Organic Bittersweet Chocolate Bars
• 150 g butter
• 150 g icing sugar
• 150 g ground almonds
• 6 eggs, separated
• 1 tbsp black Fair Trade coffee
• 1 tbsp rum.

1 round tin, approx. 23 cm diameter, preferably with a removable base. Oven temperature 175 °C (350 °F).

Break the chocolate into small pieces, put it with the rum and coffee to melt in a cool oven. Put butter, almonds and sugar into a saucepan and stir over a low fire until ingredients are well mixed and butter is melted. Add chocolate and stir it in. Take off the heat and stir in the egg yolks thoroughly (if the mixture is not cool enough, the eggs will separate!) and then fold in the whipped egg whites. Turn into a baking tin and cook in a very low oven for about 45 – 60 minutes. The cake should still be moist in the centre when cooked and is very fragile due to the absence of flour.

Chocolate Bran Cookies

• 1 cup Cocoa Camino Organic Golden Cane Sugar
• ½ cup shortening
• ½ cup sour milk
• 1 egg
• 1 cup flour
• 1 tsp soda
• 1 pinch salt
• 1 cup All Bran cereal
• 1 oz Cocoa Camino Organic Bittersweet Chocolate Bar, melted
• 1 tsp vanilla

Soak All Bran cereal in sugar, shortening, sour milk, egg, flour, soda and salt. Combine with chocolate and vanilla. Drop by tablespoon onto a greased tray and bake at 175 °C (350 °F) for 8-10 minutes. Ice with vanilla icing.