Ingredients

100 g 70% Fairtrade dark chocolate, chopped
400 g cooked amaranth
80 g semi-whole wheat flour
a few pinches of Himalayan salt
85 g agave syrup
50 ml extra virgin olive oil
3 large tablespoons natural blackberry preserves (made from fruit, with no added sugar)
unbleached (organic and Fairtrade) powdered sugar, to taste

Makes 8-10 mini-cakes

Directions

Preheat the oven to 180° C. Melt the chocolate in a bain marie. When the chocolate is completely smooth, add the amaranth and stir well. Fold in the flour and salt then add the agave syrup, olive oil and blackberry preserves. Combine well to reach a soft but thick texture. Transfer the batter into individual ramekins or molds and bake for 20-25 minutes. The cakes will keep moist. Let cool for a little bit and serve the cakes slightly warm, molded or unmolded, with some powdered sugar sprinkled on top. They’re equally good served cold.

Ingredients

100 g dark chocolate (70% cacao), preferably Fairtrade
220 ml almond cream (or other vegetable cream)
a pinch of whole sea salt
4 tablespoons rice malt syrup
3 tablespoons hazelnut butter
chopped hazelnuts, for garnish

Makes 4 servings.

Directions

Melt the chocolate in a bain marie, then stir in the almond cream, rice malt syrup and hazelnut butter. Stir until you reach a smooth consistency, remove from the heat and transfer the mixture into individual ramekins or glasses. Let cool, refrigerate for at least 3 hours, top with the chopped hazelnuts and serve.

Ingredients

100 g dark chocolate, fair trade
2 tablespoons plain oat milk
1 pinch whole sea salt
100 g barley malt syrup
200 g almond butter
70 g whole puffed barley

Makes 20 treats.

Directions

In a saucepan in a bain-marie, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the barley malt syrup. Stir to combine and add the almond butter. Stir very well and add the puffed barley. When everything is well incorporated and the barley is coated with the chocolate and almond butter mixture, wet your hands and roll the mixture into balls with a flat bottom. Place on a sheet of parchment paper or a tray and let cool for about 30-40 minutes (you might want to refrigerate them if your kitchen is to warm). When they’re set, enjoy at room temperature. They keep for up to 3-4 days (if it’s too warm, store them in the fridge, but remember that they’re more gooey at a standard room temperature).