Innovative Easter Indulgence, with a delicious difference!
Chocolate is a unique ingredient as it has both sweet and savoury connotations—blended in combinations that can create the richest dessert or most complex main.
In this recipe, kale’s earthy green leaves add depth to a dark, velvet-smooth, and nutty treat—perfect for Easter.
Chocolate Kale Cakes (Yields: 8-10 serves)
Ingredients
4 large eggs
1 cup kale (finely chopped)
5 tablespoons full-fat coconut milk
100g Orange and Gubinge Dark Chocolate* (chopped)
2 tablespoons melted unsalted butter
1/2 teaspoon pure vanilla extract
1/4 cup coconut flour (sifted)
1/4 cup almond flour
1 tablespoon hazelnut meal
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder
Directions
Preheat the oven to 350 degrees and grease 8-10 cups of a muffin tray with butter.
Whisk together butter and eggs in a large bowl, and then remaining wet ingredients.
In a separate bowl mix dry ingredients (keep chocolate pieces and kale aside).
Add the dry mixture to wet ingredients and stir until completely blended.
Fold in the kale and chocolate chunks, then spoon the batter into prepared cups.
Bake for 25-30 minutes (if cooked through a toothpick should come out clean).
Allow to cool for a further 5-10 minutes before removing them from the tray.
* This is a bespoke ingredient that can be substituted for plain dark chocolate. However, the flavour difference from this wildcrafted, raw, organic chocolate adds unique, citrus notes of ancient origin.
Purchase Orange and Gubinge Dark Chocolate from Loving Earth at: https://lovingearth.net/products/55/organic-orange-gubinge-raw-dark-chocolate. Made from this year’s Gubinge Harvest https://lovingearth.net/blog/2014/03/gubinge-harvest-2014
