Chocolate recipes!

by Christianne
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We have just got back from an incredible birthday celebratory holiday in the Azores!
Wow what an amazing bunch of stunning volcanic Islands right in the middle of the Atlantic Ocean.
In this pic I am surrounded by 300 wild dolphins- my favourite thing to do in the whole world.
I wanted to share some delicious chocolate recipes with you this week ( if you are on The Body Rescue Plan you can have these from week 4! )
And to give you a taster these three recipes are everyones favourite from
The Body Rescue Plan series of books. Chocolate Cake, Chocolate Smoothie,  Chocolate Mars Bar and Cookies. 
Chocolate recipes below too.
Christianne xxx
Chocolate Goo Cake 


200g coconut oil
4 tbsp chia seeds soaked in a cup of water
for 15 mins.
1⁄2 cup raw cocoa
5 medium eggs
1 cup ground almonds
1 cup of natural sweetener (choose coconut or palm sugar, yacon or Stevia)
Pinch of salt (Celtic or Himalayan)
1 tsp bicarbonate of soda


Preparation method
1 Whisk eggs, then mix with all the ingredients together in a large bowl.

2 Grease a cake tin and place the mixture in the tin and bake at 180°C for 45 mins.

3 This is a delicious cake to be eaten warm or cold.

4 I like to place fruit or edible flowers on top! Imagine, a cake without sugar or flour – who

would know?



Chocolate Smoothie

Serves 1



4fl oz / 120mls / ½ cup unsweetened almond milk, plus more to thin, if desired

2 tbsps black chia seeds

3 whole Medjool dates, pitted

2½ oz / 75g / ⅓ cup shelled, roasted pistachios, plus more for topping

3 frozen very ripe medium bananas, peeled and sliced

2 tbsps unsweetened cocoa powder

2oz / 55g / ¼ cup plain Greek yogurt (or use coconut milk yogurt for a vegan option)

1 tsp vanilla extract


Preparation method

1 Soak chia seeds in the almond milk

2 Blend all ingredients together for a truly amazing drink!



Mars Bar

For the Base:
1⁄2 cup almonds (soaked overnight),

1⁄2 cup Cashews (soaked overnight),

2 tbsp date syrup,

1 tbsp lucuma powder,

1-2 tsp water

For the Caramel:
8 dates,

2 tbsp date syrup,

1 tbsp almond butter

1 tbsp coconut oil,

1 tsp vanilla extract,

Pinch of salt

For the Chocolate:
1⁄2 cup of melted cacao butter,

1/3 cup of cacao powder,

1⁄4 cup of coconut syrup


Preparation method
1 Blend base ingredients until smooth.

2 Line a baking tray with baking paper and spread mixture into the tray, then place in the freezer to set.

3 Blend the caramel mixture to a smooth texture.

4 Take the base out of the freezer and spread the caramel mixture onto the base, then put back in the freezer for several hours to set.

5 Cut caramel slice into oblongs and place back in the freezer on a frozen metal tray while you melt the chocolate.

6 Melt your chocolate ingredients in a bowl and mix until combined.

7 Coat your bars with the coconut and place back in the freezer until you want to eat them!



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