Italian Chocolate Cookies and Cakes

Find comfort in the cold months ahead with Italian chocolate sweets.

Italian Chocolate Cookies and CakesPhotos by G. Giustolisi

Chocolate is one of those essential ingredients in the colder months. It comforts, feeds (especially, if it’s raw dark chocolate), gives the right energy and puts in a good mood.

These two simple, scrumptious sustainable ideas made with unrefined ‘Free from’ healthy ingredients are a further confirmation that eat healthy, with a reduced sugar content but without sacrificing taste, is possible and recommended for all.

Italian Chocolate Cookies and CakesGLUTEN AND EGGS FREE OLIVE OIL COCOA-ORANGE COOKIES

In Italy, especially in the South, the extra virgin olive oil is the key ingredient for most recipes, both sweet and savory.

The choice of a light and high quality EVO is essential to prepare these very easy and quick delicious gluten and eggs free cocoa cookies, naturally sweetened with date syrup and enriched by the scent of Sicilian orange juice.

GLUTEN AND EGGS FREE OLIVE OIL COCOA-ORANGE COOKIES
 
Find comfort in the cold months ahead with Italian chocolate sweets.
Author:
Recipe Type: Chocolate
Ingredients
  • 175 g (6 oz) brown rice flour
  • Juice of 1 blood orange (2 if small)
  • 2 tbsp cocoa powder
  • 125 g (4½ oz) date syrup
  • 75 ml (3 fl oz) mild extra virgin olive
  • chopped pistachios, to garnish
Instructions
  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Mix the flour with the orange juice. Add the rest of the ingredients and knead until the dough is compact.
  3. Roll out the dough, create the desired shapes and garnish with chopped pistachios. Bake for 15 minutes.

 

These moist, gooey small eggs and dairy free cakes are perfect for a children snack. Bananas are an excellent thickener to replace the traditional eggs.

GLUTEN AND EGGS FREE COCOA AMARETTI SMALL CAKES
 
Serves: 10 to 12 cakes
Ingredients
  • 75 g (3 oz) raw dark chocolate 70%
  • 5 tbsp extra virgin olive oil (or 7 tbsp organic cold-pressed sunflower oil)
  • 125 g (4½ oz) date syrup
  • 2 bananas, mashed (better if Fair trade)
  • 50 g (2 oz) rice white yogurt
  • 50 ml (2 fl oz) brown rice milk at room temperature
  • 250 g (9 oz) brown rice flour, sifted
  • 15 g (½oz) organic baking powder
  • 1 tsp raw cocoa powder
  • Pinch of sea salt
  • 3 tbsp Amaretti Italian biscuits, crumbled
Instructions
  1. Preheat oven to 180° C (350°F/Gas 4).
  2. Melt the chocolate in a double boiler and let cool. Mix the oil with date syrup. Add the bananas, melted chocolate, rice yogurt and milk. Add the flour with baking powder, cocoa powder and pinch of sea salt.
  3. Pour the dough into cups. Sprinkle each small cakes with crumbled Amaretti.
  4. Bake for 25 minutes.

 

Veronica Lavenia

Veronica Lavenia

Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, plant based slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery" and "The Vegetarian Italian Kitchen", published by New Holland Publishers Australia. Her fourth book, 'A Modern Italian Table: simple everyday natural recipes' will be released in March 2017, for the same publisher.

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