If for you, me-time sounds like a mix of flour, sugar, and some experiments with the oven, you would know how good it feels to finally put that apron on and get baking. Nothing is quite like baking with some awesome ingredients and getting every step right to the T, isn’t it?
Well, good news! We’ve got some super awesome recipes for you to try out with our key ingredient: Cadbury Bournville to add some indulgent dark and rich flavours and to make your baking time even more special!
Ingredients:
-60g Chia Seeds
-400ml Unsweetened Almond Milk or Hazelnut Milk
-Cadbury 70% Dark Bournville Bar
-3 Tbsp Cacao Powder
-2 Tbsp Maple Syrup
-½ Tsp Vanilla Extract
-Cacao Nibs, Mixed
-Frozen Berries , To Serve
-1 Cup Rolled Oats
Method:
1. Put 3 tbsp cacao powder, 60gm chia seeds, 50gm oats, 2 tbsp maple syrup and ½ tbsp vanilla extract in a large bowl and whisk to combine. Add 400 ml milk. Cover with cling film then leave to thicken in the fridge for at least 4 hours, or overnight.
2. Melt 2 ounces of Cadbury Bournville 70% Dark in low heat and add into the mixture. Refrigerate again.
3. Spoon the pudding into four glasses, then top with the frozen berries, Cadbury Bournville pips and cacao nibs.
Ingredients:
-2 Cups Rolled Oats , Heaped (200 grams)
-50gm Cocoa Content
-5 Tbsp Honey
-3 Tbsp Chia Seeds
-2 Tbsp Unsweetened Cocoa Powder
-Cadbury Bournville 70% Dark Bar
Method:
1. Preheat the oven to 320F/160C and line a large baking tray with baking paper.
2. Finely chop 50gm Cadbury Bournville 70% Dark.
3. In a large mixing bowl combine 2 cups of rolled oats, 3 tbsp chia seeds, 2 tbsp cocoa powder and the chopped Cadbury Bournville. At last add 5 tbsp honey and stir until the honey is distributed evenly. Spread the mixture onto the baking tray.
4. Bake for 25 minutes or until ready. Make sure to stir the mixture around so it bakes evenly. Do this 3-4 times.
5. Once ready, let it cool before transferring into an airtight container.
Ingredients :
-2 Ounces Cadbury Bournville 70% Dark
-2 Tbsp Unsalted Butter (1 ounce/30 grams)
-1¼ Cups Walnuts (100 grams)
-¼ Cup Raisins
-½ Cup Dulce de Leche / Caramelized Milk (150 grams)
Method:
1. Melt 2 ounces Cadbury Bournville 70% Dark in low heat. Set aside to cool down slightly.
2. Meanwhile: Roughly chop walnuts and raisins. Transfer ¼ cup of walnuts into a bowl.
3. Stir dulce de leche (caramelized milk) into the melted chocolate, then add the roughly chopped walnuts (minus the ½ cup you have saved) and ¼ cup raisins. Stir well.
4. Chill the mixture in the fridge for 15-30 minutes. When ready, take it out. Take a small piece of the mixture and using your hands, form a bite-size ball. Roll the ball in the remaining chopped walnuts and place onto a baking sheet or tray/plate lined with baking parchment.
5. Repeat until you have used all the truffle mixture. Transfer in the fridge and chill for 1 hour (or more) before serving.
Ingredients:
-2/3 Cups Natural Drippy Peanut Butter (just peanuts & salt)
-1 Tbsp Pure Maple Syrup
-1-2 Tbsp Coconut Flour
-3.5 ounces Cadbury Bournville 70% Dark
Method:
1. Take 1-2 tbsp of coconut flour and add ⅔ cups of natural peanut butter, 3-4 tbsp of honey and mix away.
2. Slightly flatten the top of each with your fingertips and form the mixture into an egg shape.
3. Melt 3.5 ounces of Cadbury Bournville 70% Dark and top the egg shaped mixture. Sprinkle cacao nibs on the top.
4. Freeze the mixture for 1 hour.
Ingredients:
-For The Cheesecake Mix:
-200gm Soft Cream Cheese
-150gm Melted Cadbury Bournville 50% Dark
-100gm Whipped Cream
-10gm Cocoa Powder
-2 Tbsp Caster Sugar
-1 Tsp Vanilla
For The Cookie Base:
-100gm Crushed Cookies (Chocolate)
-30gm Melted Butter
For The Chocolate Soil:
-80gm Cadbury Bournville 70% Dark
-80gm Castor Sugar
-2 Tbsp Water
Method:
1. In a pan melt sugar and water. Once it starts to caramelize add chopped Cadbury Bournville 50% Dark and mix till it forms crumbs.
2. In a bowl mix the chocolate cookies with melted butter and press in a 6" tin.
3. Mix all the ingredients for the cheesecake and top on the cookie base.
4. Cool for 4 - 5 hours and serve with chocolate soil.
Ingredients:
-1 Cup Almond Flour
-¼ Cup Brown Sugar
-2 Tbsp Melted Butter
-1.5 Tsp Vanilla
-Pinch of Salt
-2 Tbsp Water
-¼ Cup Chopped Cadbury Bournville 50% Dark
-Cadbury Bournville 70% Dark to Temper
Method:
1. Combine the almond flour, brown sugar, salt, vanilla, melted butter and water till it looks like a dough.
2. Chop ½ cup Cadbury Bournville 50% Dark and add it to the mix.
3. Roll the mixture into balls.
4. Dip in Cadbury Bournville 70% Dark tempered chocolate.
5. Serve when set.
Ingredients:
For The Dough:
-150gm Maida
-100gm Butter
-50gm Castor Sugar
-1 Tsp Vanilla
For The Ganache:
-160gm Cadbury Bournville 50% Dark
-150gm Cream
Method:
1. In a bowl mix butter, vanilla and sugar till smooth.
2. Add maida and mix well.
3. Once combined, shape into mini tart moulds and bake in a preheated 160° oven for 12 - 15 mins or till golden.
4. In a bowl, microwave Cadbury Bournville 50% Dark and cream until smooth for around 2 - 3 mins.
5. Once cool, pipe the chocolate ganache in the tarts and top with a Cadbury Bournville 50% Dark pip.
Drooling already? Well, try your hand at these decadent recipes and treat your fam, friends or maybe just yourself to some indulgent me-time with Cadbury Bournville.
