Raspberry Chocolate Pie

Happy Sunday folks! Today’s recipe is Raspberry Chocolate pie – moist and chocolatey, this pie is a perfect treat for you Sunday!

Raspberry Chocolate Pie

I hope you all are having a great weekend so far! I myself had a super fun Saturday at a local farm picking some veg. The kids absolutely loved the idea of picking their own veg and then getting to help me cook them later. Seriously, freshly picked beetroot makes amazing veg chips. I should probably share the recipe with you (it’s no rocket science really, but there are a few tips and tricks) 🙂 Plus, I make them in the oven so they’re much healthier, tastier and cheaper too than the shop bought chips. 🙂 Oh, and the kids love them!

Raspberry Chocolate Pie

I really don’t know how come we haven’t done this earlier. The farm itself was beautiful with great restaurant where they served really delicious food. My favourite place though was the farm shop. Now, I’ve been to quite a few of those and to be honest wasn’t that much impressed for various reasons. But this particular shop, oh I was in heaven! 🙂 First of all, it was very spacious, with lots of different counters filled with gourmet items. I honestly can’t stop thinking about it and about the items I’m getting next time! 🙂

Raspberry Chocolate Pie

Let’s go back to the recipe now…

The Raspberry Chocolate Pie is super moist and chocolatey, you couldn’t resist. The raspberries add this amazing berry hint that is just divine with chocolate. The recipe is super simple, all you need is some flour, chocolate, eggs, sugar and raspberries. I’m not a very good baker myself so I always look for the easiest baking recipes and this one is definitely such. All you have to do is mix everything together and bake. 🙂

Raspberry Chocolate Pie

Here’s how to make the Raspberry Chocolate Pie

Raspberry Chocolate Pie

Raspberry Chocolate Pie

Ingredients

  • 200g raspberries
  • 3 eggs
  • 200g flour
  • 1 cup sour cream
  • 150g sugar
  • 150g butter, melted
  • 200g dark chocolate, melted
  • 1tsp salt

Instructions

  1. In a bowl, start combining the dry ingredient together and the wet ingredients in a separate bowl.
  2. Mix well. Combine the two bowls and mix again till a smooth consistency.
  3. Gently add the raspberries and stir the mixture thoroughly.
  4. Empty the pie mixture in a greased baking tray and place in the oven for about 30 minutes or until ready.
  5. Enjoy!
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Raspberry Chocolate Pie

I hope you guys love this recipe. Stay tuned for more quick and easy recipes coming next week! Meanwhile, enjoy the rest of your Sunday with some tasty homemade food, hopefully! 🙂

No Bake Coconut Milk Chocolate Sweets

Happy Tuesday all! Today’s recipe is No Bake Coconut Milk Chocolate Sweets – indulgent and easy to make treat especially for those of you who love coconut! There’s lots of it! It’s actually the main ingredient. 🙂

No Bake Coconut Milk Chocolate Sweets

I didn’t add any sugar but there’s a bit of milk chocolate in there, not that much really. Also I used coconut oil (quite a lot of it) for even more intense coconut flavour. And for helping these sweets to stick together. The almonds I put are more like a decoration but they gave a nice crunch to the sweets. Really basic recipe but sooo delicious. It reminded me of my favourite chocolates  (Lindt, the coconut bonbons), mine tasted as good as them, I promise!

No Bake Coconut Milk Chocolate Sweets

Here’s how to make these No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

Ingredients

  • 200g coconut, desiccated
  • 100g milk chocolate
  • 3tbsp coconut oil
  • raw almonds for decoration

Instructions

  1. Melt the chocolate.
  2. In a bowl, combine all the ingredients and mix well.
  3. Make small balls and arrange them on a tray.
  4. Add an almond on each of the sweets and press gently to stick the almond.
  5. Refrigerate for an hour.
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No Bake Coconut Milk Chocolate Sweets

I can’t believe Easter is over and there’s another week off coming that I need to start planning and organising about. I’m talking about the Summer half-term. I do hope the weather will be much better than it is now so we could spend more time outside. And April is almost gone! Seriously? The time does fly. Sometimes I just wish to stop that ( especially the fact that the kids are growing so fast, too fast I’d say). But this is what life is bout, right! OK, I think I need to move back to the recipe now.

This is one of the laziest and tastiest sweets I’ve made. I’m not really into baking and making sweets (on the other side I bake every week), but as we all have sweet tooth I have to make sweet stuff too. Baking is quite precise, isn’t it. Well, I’m the opposite. That’s why baking and me don’t get along (sometimes). 🙂

No Bake Coconut Milk Chocolate Sweets

I hope you enjoy this recipe! Stay tuned for more simple and delicious recipes!

Raspberry Chocolate Ganache Cheesecake Bites

Happy Friday! Today’s recipe – Raspberry Chocolate Ganache Cheesecake Bites! The weekend is nearly here and for those of you who’d like a treat, this is the perfect recipe – indulgent chocolate & fresh raspberries…yum…

It’s quite similar to the Raspberry & Basil Chocolate Ganache Bites which you can find here – Basil Chocolate & Fresh Raspberries Ganache Cake but different at the same time.

There’s a crunchy biscuit layer, cheesecake layer and then the chocolate ganache layer. It is delicious! And it’s a great way to use the summer berries!

Here’s what you need.

Raspberry Chocolate Ganache Cheesecake Bites

Raspberry Chocolate Ganache Cheesecake Bites

Ingredients

  • 200g fresh raspberries
  • 300gdigestive biscuits, crushed
  • 400g mascarpone
  • 1 cup sour cream
  • 100g butter, melted
  • 2tbsp powder sugar
  • 200g milk chocolate
  • 1 cup double cream

Instructions

  1. In a bowl combine the biscuits and butter and layer them in a baking tray. Refrigerate.
  2. In a separate bowl combine the mascarpone, sour cream, powder sugar and raspberries. Mix well.
  3. Spread the cheesecake mixture on top of the biscuits layer.
  4. Finally, make the chocolate ganache, using the bain marie method, gently melt the chocolate and the add the cream. Leave on a side to cool down.
  5. Add the chocolate ganache on top of the cheesecake and refrigerate for at least 4 hours.
  6. Cut into small bites when serving.
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Enjoy!

Tip: I love the combination of white chocolate and raspberries, so next time why not try making white chocolate ganache instead!