We set our lovely followers a challenge…#SquirrelSistersHalloweenBakeOff to create a delicious halloween recipe using our Cacao Orange bar as an ingredient. We had some amazing entries so we couldn’t pick just one….
We have chosen 2 WINNERS! Our winners are Lotty Somers and Jemma Valentine.
Enjoy and if you make them make sure you tag us in your pics.
Happy Halloween 🙂
1st Winner- Lotty Somers
CHOCOLATE ORANGE HALLOWEEN SLAB
There is something really Autumnal about the flavour combination of chocolate orange. It also happens to be everyone’s favourite spooky time of year… HALLOWEEN! Always an excuse to get fun and creative in the kitchen… because when your food looks good it tastes even better! These delicious chocolatey slabs have a base layer made from the amazing Squirrel Sisters Cacao and Orange bars… a middle layer of gooey date caramel flavoured with orange… and a smooth cacao chocolate topping. REFINED SUGAR FREE – DAIRY FREE- GLUTEN FREE- VEGAN- DELICIOUS & NUTRITIOUS- TREAT YOUR HEALTH
Ingredients (makes 9 squares)
For the base
- 4 Squirrel sisters bars (160g total)
- 50g ground almonds
- 25g melted coconut oil
For the caramel Middle
- 200g pitted medjool dates
- Juice of 1/2 orange
- 1 tablespoon maple syrup
For the chocolate top
- 25g melted coconut oil
- 1 teaspoon vanilla essence
- 2 tablespoons maple syrup
- 2 tablespoons water
- 4 tablespoons cacao powder
- 18 flaked almonds (for the eyes)
- Start by lining a small square deep tin (roughly 15cm by 15cm) with baking parchment.
- Then place your Squirrel Sisters bars and the ground almonds into a blender and whizz up until they are fully combined together. Depending on your blender, you may need to brake up the bars before you add them.
- Then gradually add the melted coconut oil (in roughly 4 stages) and continue to mix up in the blender, until the mixture becomes wet and sticky.
- Place this mixture into the base of your tin and press down evenly with the back of a spoon, before placing the tin in the freezer whilst you make the next layer.
- Give your blender a quick rinse and then place the pitted dates, orange juice and maple syrup into the blender all together and whizz up until blended and smooth. Note – you may have to keep scraping down the sides and re-blending a few times!
- Place this mixture on top of your base layer in your tin and spread evenly, before placing the tin back into the freezer whilst you make the next layer.
- Finally make your chocolate topping by mixing together your melted coconut oil, vanilla essence and maple syrup in a bowl. Then to this gradually add your cacao powder, stirring continuously until it becomes smooth. Note – you may need to add up to 2 tablespoons of water to make the chocolate completely smooth and runny.
- Pour your final chocolate layer on top of your date caramel layer in your tin and spread evenly, being careful to keep this layer separate and not mixing with the layers below.
- Whilst the chocolate is still runny, place your flaked almonds at even intervals to create the illusion of 9 pairs of eyes, being aware of where you will cut your slab into 9 pieces, so that each piece will end up with a set of eyes in the centre. Then, using a cocktail stick carefully drag some of the chocolate up from the base up onto the almond so that it looks like the pupil of your eyes.
- Place back into the freezer for one final time for at least an hour to fully set.
- When you are ready to serve, leave your tin out of the freezer for 10 minutes,before removing the slab carefully using the baking parchment and then using along sharp knife, cut evenly into 9 squares.
- Store in a tin in the fridge so that your layers stay set and serve slightly chilled.They will keep well for up to a week… if they possibly last that long!!
2nd Winner- Jemma Valentine
CACAO PUMPKIN CUPS
I’ve been thinking of ways to use up all the extra pumpkin purée I have and these cacao pumpkin cups are the perfect autumnal snack to have in the fridge! This simple recipe is great for using up leftover pumpkin purée that you’re bound to have an abundance of or you can buy a tin if you don’t want to make your own.
Ingredients (Makes 1 cup)
- 2 x Squirrel Sister Cacao Orange Bars
- Tbsp of left over Pumpkin purée
- Tsp of Maple syrup
- A drop of natural Orange oil
- 4 small squares of dark chocolate
- Tsp of freeze dried raspberries
- In a bowl add the pumpkin purée and mix it with the orange oil and maple syrup, the mix should be smooth and glossy.
- Warm the Squirrel Sister Cacao Orange Bars in their little tray, in the microwave for 5-10seconds on the lowest heat setting. They should still hold their shape but be slightly warm and easy to mould.
- Get a cupcake baking tin and squish both the bars together and mould into the tin to resemble a “cupcake case”.
- Add a teaspoon of the pumpkin purée to the cup.
- Pop in the fridge and allow to harden.
- While the cup is cooling place the chocolate in a microwaveable bowl and melt on the lowest heat until smooth, stir every 10 – 20seconds .
- Remove the cup from the fridge and spoon the chocolate into the top of the pumpkin purée add as much or as little chocolate as you like and be sure to lick the spoon!
- You can then decorate the chocolate before it sets with freeze dried raspberries like I did or zest some orange on top to add colour and sharpness.
- Pop back in the fridge to set for 15mins or eat straight away.
- You can leave the cup in the fridge for longer, just remove it for a couple of minutes before enjoying.
N.B. The great thing about this recipe is you can adapt the quantity of the ingredients depending on how many cups you wish to make!