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Easter Baking : Raspberry Chocolate Chip Plant-Based Cookies

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Every bank holiday, or long weekend we like to do a spot of baking. Especially getting up early as we like to both celebrate that it’s holiday (wahey!), and finally we have time to try out some of the recipes that have been earmarked for a while. This moorish recipe we came across is from Deliciously Ella, a plant-based recipe that is super delicious. We have altered the recipe as we love the combination of sea salt and dark chocolate, and a more chocolatey frosting.

Last Easter, our DIY craft was based on eggs, faux chocolate Easter eggs, hee hee. This Easter, let’s have some real chocolate! During this time of the year we definitely would have chocolate (quite a lot!) lying around.

Nothing beats a warm chocolate cookie! Yum!

Easy dark chocolate chip raspberry vegan cookies deliciously ella

Raspberry Dark Chocolate Chip Plant-Based Cookie Recipe

(Adapted from Deliciously Ella)

Ingredients:

Cookie Recipe

200g Almond Flour

100ml maple syrup

4 tablespoons of brown rice flour

1 teaspoon of baking soda

1 tablespoon of coconut oil, melted

1 pinch of sea salt

100g dark chocolate broken into shards ( 70% dark chocolate)*

Raspberry Dark Chocolate Frosting Recipe

125g fresh raspberries

100g dark chocolate ( 70% dark chocolate )*

1 tablespoon maple syrup

Method:

  1. Pre-heat oven to 160 degree fan

  2. Put all the ingredients into a blender (except dark chocolate chips) and pulse until all the ingredients are combined. Add in the broken chocolate shards and pulse until everything is mixed well. If you’d prefer finer more even chocolate chips, chop them up before hand, however, we like uneven bits of large chocolate chips. We just broke up the chocolate into different shapes.

  3. Empty contents from blender and using a tablespoon to scoop out a spoonful of mixture and roll them into balls. Flatten them on the baking tray with your thumbs.

  4. Bake for about 15 - 20 minutes until golden and brown.

  5. Meanwhile whilst the cookies are cooling, add the raspberry frosting ingredients into a pan. Using medium low heat melt everything, crushing the raspberries. Once the chocolate has melted, using a hand blender, whizz up the sauce. Drizzle the sauce over the chocolate.

  6. Indulge the warm cookie! We love it with a cup of coffee! Or top it with a scoop of nice cream “plant-based ice-cream” or any ice-cream you have for a lovely treat.

*It’s a really good way to use up any chocolate you have lying around after Easter! Easy recipe to make with children.

Happy baking! Most importantly, happy devouring!

Edible Chocolate Stationery Box

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This chocolate box has to be the most stationery nutrient dense gift for stationery lovers. Chocolate crayons, chocolate fountain pen, chocolate mechanical pencil, chocolate pencil sharpener, chocolate scissors…chocolate stationery dreams for the chocolate loving stationery lover.

Super amaze balls chocolate stationery box from Choc On Choc.

Edible Chocolate Crayons

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A drawing kit where the paper and crayons are both edible is a dream come true. Yummy.

Brought to you by Shanghai based design studio Rong in collaboration with chocolate brand Ameno. Simply genius.

Flavours (or colours) include dark chocolate, milk chocolate, white chocolate, strawberry chocolate, and matcha chocolate.

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British Chocolate Bars Cross Section

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Cross sections of some of our favourite chocolate bars including a Snicker, a Crunchie, a Twix and a Flake.

As Charles M. Schulz, creator of Peanuts once said “All you need is love. But a little chocolate now and then doesn't hurt.” 

Here's our favourite little bits of chocolate snapped in photo format. In the event we run out, having a photo of our favourite chocolate bar, hopefully, help curb the cravings.

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