World Chocolate Day

Celebrate everyone’s favourite sweet treat on the 7th July with a collection of our indulgent chocolate recipes!

Vegan Chocolate Fudge Cake




  • 450g Icing Sugar
  • 4 tablespoons Cacao Powder
  • 3 tablespoons Vegan Butter
  • 4 to 5 tablespoons Almond milk
  • 1 teaspoon Vanilla Extract
  • Dark Chocolate to decorate


  • Preheat the oven to 180C, line the bottom of three cake baking tins with baking paper and grease the sides with coconut oil.

  • In a jug, combine the almond milk and vinegar, whisk in the sugar, vanilla and oil.

  • Sift the flour, baking powder, baking soda, salt and cacao powder in to a large mixing bowl, slowly whisk in the almond milk mixture until a smooth cake batter forms.

  • Separate the cake mixture in to the prepared cake tins, place in the oven for 30 minutes and leave to cool for 15 to 30 minutes then transfer to a cooling rack.


  • In a bowl, combine the icing sugar, cacao powder, vanilla, vegan butter and half of the almond milk. Mix until smooth, gradually add the remaining almond milk and combine.

  • Once the cake is cooled, place in the refrigerator for 20 minutes then you can begin assembling. Ice one of the cake layers, carefully place another on top, ice and add the final layer. Using a spatula, ice the outside and top of the cake.

  • Place the cake in the fridge for 30 minutes, melt dark chocolate and almond milk together until it begins to steam. Pour on top of the cake until it begins to drip down the edges.

  • Add chocolate on top (see picture) and return immediately to the refrigerator until ready to serve.

Homemade Chocolate Swirl Bread




  • 110g Chocolate
  • 4 tablespoons Unsalted Butter
  • 85g Icing Sugar
  • 1 tablespoon Cacao Powder



  • Whisk together the flour, salt, sugar and yeast in a large mixing bowl.

  • In a saucepan, tip in the milk and butter and cook over a low heat until the butter melts.

  • Tip in to the flour mixture and add three eggs and the vanilla. Beat the mixture until the dough is smooth. Lightly flour a clean surface and knead the dough until elastic. This should take around 2 minutes.

  • Place the dough in the mixing bowl, cover with clingfilm or a clean towel and place in a warm area. Leave to rise for an hour.

  • Repeat the process of kneading the dough on a work surface, return to the mixing bowl, cover and leave to rest for 15 minutes.

  • Melt the chocolate and butter together in a microwave. Tip in the icing sugar and cacao powder and mix.

  • Line a loaf tin with baking paper and roll out the dough into a rectangle shape. Spread the chocolate mixture on top leaving space around the edges and roll the dough in to a log shape.

  • Cut the loaf in half (length-ways) and plait the pieces together in to a large twist. Pinch the ends together and place in to a baking paper lined loaf tin.

  • Beat an egg, brush the top of the loaf with the egg and leave to sit for 30 minutes.

  • Heat the oven to 180C and bake the loaf until golden brown. This should take around 40 to 50 minutes.

  • Leave the loaf to cool in the pan for 5 minutes then carefully remove from the tin and place on a wire rack to cool.

Vegan Chocolate Ice Cream



  • Tip the water, sugar, coconut cream, cacao powder and salt in to a saucepan and combine. Bring the mixture to a boil over a medium heat while whisking.

  • Remove the saucepan from the heat and tip in chunks of dark chocolate and the vanilla extract and mix.

  • Tip the mixture in to a blender and blend for 30 seconds. Pour the mixture in to a container and place in the refridgerator over night.

  • Remove the mixture from the container, add to an ice cream maker and churn for half an hour or until an ice cream consistency forms.

  • Place in the freezer for four to six hours or until firm, eat within seven to ten days. Top with cacao and fresh fruit to serve.

Matcha Chocolate Chip Cookies


  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs


  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Homemade Chocolate Mendiants


  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate



  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Indulgent Chocolate Pancakes




  • Sift the flour, baking powder, cacao powder, salt and sugar in to a mixing bowl.

  • In a jug, whisk the eggs and milk together and tip half of the mixture on to the dry ingredients.

  • Whisk until a smooth texture forms then pour the remaining mixture in to the batter and whisk.

  • Pour the batter in to a large jug and cover and leave to rest for an hour.

  • Heat butter or coconut oil in a frying pan and whisk the batter one last time.

  • Using a ladle, transfer some of the batter on to the pan forming a circular shape. Once one side is cooked, flip and cook the other side.

Chocolate Sauce

  • Whisk the sugar, water and cacao powder together and gently heat. Add extra water and cacao powder depending on the desired quantity and texture.

  • Serve the pancakes stacked on a plate and drizzle with chocolate sauce, top with fresh fruit and cacao nibs.

Vegan Chocolate & Banana Smoothie Bowl



  • Add 4 frozen bananas, 80ml of almond milk, two tablespoons of peanut butter, two tablespoons of cacao powder, one tablespoons of banana powder and one tablespoon of chia seeds to a blender or food processor.

  • Blend the ingredients together until a thick yet smooth mixture forms. Add more or less almond milk depending on your preference.

  • Once your smoothie is to the desired texture, pour in to a bowl. Slice the left over banana and place on top a long with a sprinkle of cacao nibs, chopped almonds, desiccated coconut and toasted coconut chips.

Chilli Hot Chocolate




  • Mix the carob powder, ground cinnamon and chilli powder in a mug. Pour in the milk, add the boiling water and stir.

  • Decorate with remaining ingredients or add marshmallows and caramel syrup for extra flavour.

Chocolate Dipped Vanilla Popsicles



  • Combine the milks and cream in a large box, slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add them to the mixture until combined.

  • Carefully pour the mixture in to popsicle molds and insert the sticks.

  • Freeze overnight, remove from the molds and dip the popsicles in to melted chocolate, sprinkle oats on top and place swiftly back in to the freezer on baking paper overnight.

Gourmet Easter Eggs


Chocolate Orange


Chocolate Orange

  • Melt the chocolate and add the orange extract. Allow to cool and spread a quarter of the chocolate in to the moulds using a clean and unused paintbrush. Leave the chocolate inside the moulds to set by storing in the fridge.

  • Reheat the melted chocolate and again, leave to cool. Repeat the process of evenly spreading a quarter of the chocolate in to the mould and place in the fridge for an hour until you have a tablespoon of chocolate left.

  • Carefully remove from the mould, leave in the fridge for longer if the chocolate isn't easily coming away from the mould.

  • Add your desired filling but don't take too long as the Easter egg will begin to melt especially if your filling is warm. Sprinkle toppings to garnish then place in the refrigerator until set.


About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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