Triple Chocolate Squares (ve, gf, refined-sugar free)

Who doesn’t love chocolate? This is a crowd pleaser you can bake on a weekend or a special occasion. It’s a super simple recipe you can whip up in only 40 minutes (baking time included!).

Although really satisfying and indulgent, this recipe doesn’t include refined sugar or gluten and has a healthy dose of mineral rich nuts, wholegrains and antioxidants.

It’s a really versatile recipe too - you can bake it as a simple chocolate cake (without chocolate chunks inside or on top), with a whole chocolate bar folded into the batter (and none on top) or with raspberries folded into the batter and a side of ice cream. I love recipes like this because once you get the technique, the combinations are endless and that’s one of the things I love the most about cooking.

• Ingredients

  • 1tbsp chia seeds

  • 150g ground almonds

  • 200g buckwheat flour

  • 150g coconut sugar

  • 4tbsp cacao powder

  • 1tsp baking powder

  • 1/2tsp bicarbonate of soda

  • 250ml almond milk

  • 100ml coconut oil, melted

  • 1tsp vanilla extract

  • 150g dark chocolate (preferably plant based and refined sugar free)

  • Optional: chocolate covered almonds, preferably refined sugar free.

• Method

  1. In a medium bowl, mix the chia seeds with 4tbsp water. Stir and set aside as you continue.

  2. Line a baking tray (I’ve used a 20cmx20cm one) with greaseproof paper. Pre-heat your oven to 180°C (fan).

  3. To a large bowl add the ground almonds and then place a flour sifter or sieve over the bowl to sift the flour and sugar over it so you have a mixture without lumps. Then add the chocolate powder, baking powder and bicarbonate of soda. Stir everything together.

  4. Gently pour the almond milk over the chia seeds mixture, stirring as you go to combine. Add the coconut oil and vanilla extract. Whisk well.

  5. Slowly pour the wet mixture into the dry ingredients, whisking as you go either by hand or using a hand mixer until you have a pourable cake batter.

  6. Roughly chop the chocolate and fold half into the cake batter.

  7. Pour the cake mixture into the tin, level it using a spatula or the back of a spoon and bake for 25-30 minutes. When you insert a toothpick in the centre of the cake it should come out clean.

  8. In the meantime, melt the remainder chocolate with a teaspoon of coconut oil in 10 seconds increments in the microwave, mixing as you go to avoid burning or on a bain marie on the hob.

  9. When the cake is ready, remove from the oven and allow to cool before covering it in the melted chocolate. If using, scatter some chocolate covered almonds over the cake and slice into identical squares.

  10. Can be enjoyed cold or heated up for 10-20sec in the microwave.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.