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Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rich, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate, finely chopped
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

Ganache Method 

1. Pop the coconut cream in a pan and heat it until it just boils.

2. Pour over the finely chopped chocolate, and whip with a fork until all the chocolate lumps are gone.

3. Pop into a piping bag or use a spatula to top the muffins.

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl


About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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