It's World Chocolate Day!

It's World Chocolate Day!

And that means only one thing! Our 'Food Fairy Godmother' Izelle Hoffman is here with another incredible recipe!

Izelle Hoffman Chocolate
Supplied Izelle Hoffman Photographer - @Mareshaleephoto

Each week, Izelle has joined us via Zoom to help us turn a drab ingredient into a fab meal for everyone in our house! This week it's all about chocolate! Well, cacao to be exact! 

Izelle Hoffman 2
Supplied Izelle Hoffman Photographer - @Mareshaleephoto

With the help of her trusty kitchen assistant - the chocolatey - MakiMoo, Izelle is whipping up a guilt free and good-for-you chocolate recipe that will curb all the cravings and satisfy the sweet tooth! 

Sticky Chocolate pudding
Supplied Izelle Hoffman

Mindful Eating

Sticky chocolate pudding

Prep time: 10 minutes

Baking time: 15–20 minutes

Servings: 1 large pudding 6-8

2 x 410 g cans chickpeas, drained and rinsed

½ cup raw honey

100 g almond butter

1 tsp vanilla essence

2 tsp caramel essence

1 tsp bicarbonate of soda

50 g almond flour

1 tsp Oryx desert salt

1 heaped Tbsp raw cacao powder, plus extra for dusting

2 eggs

fresh mint for garnishing (optional)


200 g almond butter

1 1/2 cup unsweetened almond milk

5 Tbsp Raw honey

1 heaped Tbsp raw cacao powder

pinch of Oryx desert salt

1 tsp caramel essence

1 fresh red chili, deseeded and chopped (optional for a chilli-chocolate sauce)

1 tsp balsamic vinegar (optional for a chilli-chocolate sauce)

  1. Preheat the oven to 180 °C on thermo-fan and spray an 20 x30 cm ovenproof dish with non-stick cooking cooking spray.
  2. Place the chickpeas in the bowl of a food processor and blend until smooth. Add the rest of the ingredients except the eggs and mint and process on high for 3–5 minutes, scraping down the sides, until the mixture is smooth and well blended. (If you don’t have a food processor, you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.)
  3. Beat the eggs in a separate bowl until light and fluffy, then add to the chickpea mixture and beat for another 30 seconds to mix well.
  4. Pour the mixture into the prepared dish and bake for 10 minutes.
  5. To make the sauce, spray a small saucepan with non-stick cooking spray. Add all of the ingredients and cook over medium heat until the almond butter starts to melt. The sauce will get a glazed look and have a slightly toasted nutty flavour.
  6. After 10 minutes, remove the pudding from the oven, pour over the sauce and bake for another 10–15 minutes. When done, the edges of the pudding will be crispy and firm to the touch, while the centre will remain moist and soft.
  7. Serve warm dusted with cacao powder and garnished with fresh mint.

Why do we make use of these ingredients:


I love chickpeas, whether grilled and flavoured as a snack, served in a vegetarian curry or pulped and mixed with a few other ingredients to form the base of a cake! Chickpeas are a good source of fibre, rich in calcium and anti-inflammatory, and boost the immune system.


Whether in the form of milk, flour, butter or flakes, almonds are packed with nutritional benefits. They boost the immune system, help repair damaged skin, help prevent cancer, reduce the risk of osteoporosis and have alkalising properties. They are also a source of vitamin E, magnesium and high-quality protein. 

Raw Cacao

Raw cacao contains very high amounts of antioxidants, reduces appetite and helps with weight loss. It alleviates stress, helps manage depression and regulates blood pressure. It is a fantastic source of calcium too.

Bicarbonate of soda

You will find this in my pantry as well as in the bathroom next to my toothbrush. Bicarbonate of soda alkalises the body, and so drinking half a teaspoon dissolved in water before I go to bed at night helps neutralise the acidity build-up of the day. It also provides relief from colds and flu, and supports healthy detoxification

Oryx Desert Salt

What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sundried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey

Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and antifungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.

Another one ingredient challenge: What's in your fridge?

If you would like Izelle to use your ingredient idea to create a recipe that the whole family will love, send us a message on our Facebook page or leave a comment here and you could win a copy of her eBook - 'Mindful Eating'! 

You can also buy your copy here!

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