These gorgeous apricot & white chocolateflapjacks are no exception. In a large saucepan, (large enough to take all the ingredients except for the white chocolate) add the butter, salt, sugar & honey and stir until melted over a medium heat
-Melt the chocolate and dip the flapjacks in. I love a soft set flapjack and the recent discovery of adding chocolate has changed the way I will make and eat these forever
I opted for apricots and a little ginger for a warming kick. Make sure you use organic apricots, these are browner in colour as they are not processed with sulphur dioxide which is used to help the regular dried fruits retain their colour
Melt this over the hob in a pan with a splash of oil, you can use coconut oil if you prefer, over a very low heat, until lovely and creamy, ensuring you don’t burn any, there’s nothing worse than burnt chocolate
The chocolate really helps soften the sharpness of the chilli while keeping the heat. This chilli is one that I have adapted over time from testing recipes against others and have come to the conclusion that this version is one that my family and I absolutely love
The post Chillichocolate tarts appeared first on Lazy Cat Kitchen. It delivers a rich, velvety, intensely chocolaty pleasure with a good amount of chilli kick, for good measure
A chocolatechilli cake recipe is something I've wanted to give a go for a loooooong time. The hint of chilli comes through just enough to kick the flavour to the next level while not being in the slightest bit overpowering
Now if we're going to be eating cake for breakfast, then sneaking a little chocolate into flapjacks (or pancakes or crumpets or whatever you choose to call them) is perfectly acceptable
obviously we really don't mind, they seemingly last forever anyway but these flapjacks are a great way to use anything up that's taking up too much room - an excuse for an early Spring clean if you will
This vegan Chocolate Cranberry Flapjack couldn’t be a more perfect sweet treat with its rich burnt caramel flavour, tangy cranberries and chewy-yet-crumbly texture
If like me you're a fan of those deliciously bitter sweet Almond Amaretti biscuits then you're going to love this cake, A deliciously different bake with the tang of fresh apricots, creaminess of dark chocolate along with the crunch and nuttiness of the Amaretti
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The chai I used was quite sweet compared to my previous favourite from Waterloo Tea and the bitterness of the dark chocolate paired with the little kick of the chilli flakes were a perfect match
I had my eyes for a while on this white chocolate and apricot cake. German Red Wine Chocolate Cake. Now stir in the apricots, chocolate, orange zest and vanilla extract
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