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I Quit Sugar Chocolate Cookbook

Written by lee on . Posted in Books, Reviews

Chocolate Nut Butter Cups

Chocolate Nut Butter Cups

I love it when I find a cookbook that reduces me to recipe overwhelm. More often than not – when scouring through recipe books I am left with only a one or two post it notes sticking out after I discover that the recipes in the book are mostly too difficult, don’t work out the way they are supposed to or full of  allergy promoting ingredients. I was given the opportunity to review and get stuck into the recipes in Sarah Wilson’s IQS Chocolate Cookbook. The book is littered with so many delicious chocolate recipes from breakfast right through to the requisite afternoon treats that I have decided to approach it as I would a literary novel, starting on page one and finishing at the end and working my way through all of the recipes section by section. From Chocolate Protein balls to Sweet Potato and Macadamia Brownies and a whole chapter on reinventing classics – the emphasis on health means that you won’t need a celebration to cater for in order to enjoy chocolate! If you like chocolate, and love the idea of inventive chocolate creations using minimal ingredients – then I really do recommend this book. Filled to the brim with chocolate delights delivered in the typical minimalist fashion and ethos Sarah Wilson so perfectly espouses. You can own your own copy here… And if you missed it in the last newsletter here is a yummy Beetroot Red Velvet Cupcake Recipe... Beetroot Red Velvet Cupcakes Beetroot Red Velvet Cupcakes Makes 12 Ingredients:
  • 2 large beetroots grated raw (don't bother peeling)
  • 2 eggs
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon of cinnamon
  • pinch of sea salt
  • 1 1/2 cups of almond meal
  • 4 tablespoons raw cacao powder
  • 3 tablespoons coconut oil (or olive oil)
  • 1/4 rice malt syrup
  • 1 teaspoon of baking powder
Method: Preheat oven to 170C (340 F) and line a cupcake tin with 12 cupcake cases. Blend all ingredients (in a blender or with a stick blender) until it's a smooth batter, then divide between the 12 cases and cook for 40 minutes. Remove from oven and cool. Serve alone or topped with thick Greek yoghurt or cream cheese frosting (with the rind of one lemon added to the mix). Click here to buy Sarah's new book.

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