3 Easy-peasy chocolate desserts to make this Christmas

Christmas is just around the corner, and aside from the brill festive films and office parties on offer, our fave thing about this time of year is the FOOD. Can you blame us?

After years of practice, we've obvs got our roast Christmas dinner nailed to a T, but our desserts haven't ever been up to scratch. UGH.

So, we teamed up with best-selling cookery author Rozanna Purcell (who's just released a shiny new cookbook, Half Hour Hero) to whip up three DELISH desserts that'll make us all look like cooking pros. Enjoy...

**Chocolate & Wild Berry Fudge Cake **

You will need:

Topping:

Method:

1. Preheat your oven to 180°C.

2. Melt the dark chocolate and coconut oil for the cake in a pan until smooth.

3. Combine all of the cake ingredients (including the melted chocolate) into a bowl. Mix them together with a spoon until a smooth thick batter is formed.

4. Pour the batter into your greased cake tin, and bake it in the oven for 20 minutes.

5. Once the cake is done, remove from it the oven and let it cool for 10 minutes before lifting it from the tin. While this is cooling, melt the dark chocolate for your topping in a pan.

6. Once melted, mix the chocolate for the frosting. Then, open the coconut milk and scrap out the hardened cream on top (roughly 3-4 tbsp.) Stir this solid cream into the melted chocolate until it thickens into a creamy frosting. Mmm.

7. Spread the topping over your cake, finish with a garnish of berries and orange peel, and enjoy!

**Toasted Pecan Brookies **

To make 8 cookies, you will need:

Method:

1. Prepare a flat baking tray with greaseproof paper and preheat your oven to 180•C.

2. In a medium sized mixing bowl, combine the nut butter, coconut oil, maple syrup, cacao powder, egg and baking powder. Mix these all together.

3. Stir in the toasted pecans and the chocolate chunks.

4. Use two dessert spoons to spoon out the mixture onto the tray. Rozanna recommends heating one of your spoons to help the mixture slide off.

5. Bake for 10 minutes in the oven, then let them cool for 10 minutes before munching.

**Chocolate Caramel & Pecan Cups **

To make 6 cups, you will need:

Filling ingredients:

Method:

1. Grease a bun tin with a little bit of oil and preheat your oven to 180•C.

2. Start by making your pastry cups. In a medium sized mixing bowl, combine the coconut flour, cacao powder and stir. Then add in the maple syrup, coconut oil and sea salt. Using your hand, combine the ingredients into a dough.

3. Divide the dough into 6 holes of a cupcake tray.

4. Working with one ball at a time, press it into the inside of the tray to create a smooth even cup shape. Repeat this until you have done all 6 cups.

5. Bake your cups in the oven for 8 minutes.

6. After your cups have baked and cooled, gently lift them out using a tooth pick or spoon.

7. Now for the filling - in a bowl, combine the cashew, coconut oil and maple syrup. Spoon 1tbsp of each filling into each cup.

8. To toast the pecans, spread them evenly on a flat tray and then put them in the oven for 12 -15 minutes, tossing half way through.

9. While you're toasting the pecans, melt the chocolate in a pan.

10. Once the pecans are toasted the chocolate is melted, place a pecan on top of each cup, and then drizzle the melted chocolate on top. Then tuck in!

You can buy Rozanna's new cookbook Half Hour Hero here, and check out her Instagram here. Enjoy...