by Livia Carron

With the start of another year, once again comes the inevitable list of resolutions. For myself, and many others, the barrage of ‘New Year, New You’ themed campaigns drives me to dieting extremes, and causes my Januarys to consist of one fad eating regime after another. From Beyoncé’s fortnight of solely drinking a maple syrup and pepper concoction to the ‘What Would Jesus Eat?’ diet – you name it, I’ve tried it. However, from the get go, failure is imminent as my fatal crutch is – and will most likely always be – chocolate. For me, nothing can destroy a health kick like chocolate can; one square of Cadburys can lead to a whole cake and once I’ve fallen off the wagon, there’s no getting back on. Then one year I discovered that I could still get my chocolate fix, but in a much healthier and guilt free form. Here are three of my favourite chocolate quenching recipes, all of which include at least one of your five a day and cut down on ingredients such as butter in order to lower the overall fat content. That said, like any meals which contain confectionary or sugary products, these dishes should be eaten in moderation; but by occasionally integrating them into your food routine they allow you to have a yummy treat whilst still forming part of a nutritious and balanced diet.

Chocolate & courgette loaf

Ingredients:
60g chocolate (55% cocoa), melted
2 courgettes, grated
250g sugar
230ml sunflower/vegetable oil
250g plain flour
1tsp salt
1tsp baking powder
1tbsp ground cinnamon
1tsp vanilla extract

Method:
1. Mix together the first half of ingredients in one bowl, and the second half in another until each mixture is evenly combined.
2. Stir one mixture into the other, pour into a greased (with oil) loaf tin and cook at 175°c for 1½ hours.

 

Chocolate & mushroom risotto
(serves 4)

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely chopped
100g dried porcini mushrooms
20g butter
400g Arborio rice
1L stock (chicken or vegetable)
50g chocolate (55% cocoa), finely grated

Method:
1. Fry the onion and garlic in a tbsp. of hot water.
2. At the same time place the mushrooms in a pan and cover with boiling water.
3. When the onion and garlic are soft, place the butter in the pan and when it’s melted, put in the rice.
4. Add the mushrooms and the water they were cooked in to the pan and stir until the liquid has been absorbed.
5. After this slowly add a spoonful of stock and stir until absorbed, then repeat this process until all the stock has been added.
6. Season the risotto and then sprinkle the grated chocolate on top. You can also add some grated parmesan for an extra kick.

 

Chocolate & beetroot cupcakes
(makes 12)

Ingredients:
2 eggs
150g soft brown sugar
1tsp vanilla extract
2tbs golden syrup/honey
30g plain flour
30g plain flour
¼tsp salt
¼tsp bicarbonate of soda
20g cocoa
40g ground almonds
2 raw beetroot, finely grated
50ml black coffee
20ml sunflower/ vegetable oil
150g chocolate (55% cocoa), melted

Method:
1. Blend the first third of ingredients until the mixture is pale in colour and light and flurry.
2. Combine the second third of ingredients in a bowl and them add to the egg/sugar/syrup mixture, after stirring this add in the remaining ingredients.
3. Pour into cupcake cases and bake at 160°c for 30 minutes.
4. Decorate as you wish – I decorated mine with a tsp. of Nutella, a raspberry and some fondant icing stars.