Get ready for the chocolate paradise that will have the entire family smiling this Christmas.


Let's start with the Ripe Crumble

Just in time for Christmas, itʼs the recipe that leaves everyoneʼs mouth-watering. How do we go about making this delicious meal? Simply read the following:

• 2 cups (300g) plain flour
• 1/3 cup (35g) Dutch cocoa, sifted
• 3/4 cup (165g) caster sugar
• 1/2 cup (35g) shredded coconut
• 200g unsalted butter, melted
• 100g dark chocolate, melted
• 1/2 tsp salt flakes

• 2 x 415g cans stoneless black cherries in syrup
• 1 cup (220g) caster sugar
• 1 tbsp of arrowroot

1. Preheat the oven to 180°C. Lightly grease a 20cm x 30cm lamington pan and line with baking paper. Place flour, cocoa, sugar, coconut and 1/2 tsp salt flakes in a bowl and mix to combine. Add the melted butter and chocolate, and stir to combine, reserving one-third of the mixture. Press the remaining mixture into the base of the prepared pan and smooth the top with the back of a spoon. Bake for 15 minutes or until firm and dry to the touch.

2. Place the cherries, their syrup and sugar in a small saucepan over medium heat. Simmer for 20 minutes or until reduced with a jam-like consistency, then add the arrowroot and cook for a further 1 minute. Use a potato masher to roughly crush the cherries. Pour the mixture over the baked base and sprinkle over the remaining chocolate mixture. Bake for a further 20 minutes or until the top is firm.

3. Allow to cool in the pan completely before slicing to serve.


Chocolate and Walnut Brownie

Itʼs the perfect taste of heaven for a mature chocolate lover's pallet.

• 18 (350g) medjool dates, pitted
• 1 cup (125g) pecans
• 1 cup (100g) almond meal
• 3/4 cup (75g) cocoa powder, sifted 1 tsp vanilla extract
• 2 tbsp strong espresso coffee 1 tbsp maple syrup
• 2 cups (240g) walnuts

• 1/3 cup (35g) cocoa powder 1/3 cup (80ml) maple syrup
• 1/4 cup (60ml) coconut oil, melted 1 tbsp strong espresso coffee.

1. Lightly grease an 18cm square cake pan and line with baking paper.

2. Place dates, pecans, almond meal, cocoa, vanilla, espresso, maple syrup and 1 cup walnuts in a food processor and whiz until well combined and the mixture comes together. Transfer to a large bowl.

3. Add remaining walnuts and stir to combine. Press mixture evenly into the prepared pan. Chill for 1 hour or until firm.

4. For the ganache, place all ingredients in a bowl and whisk until smooth.

5. Spread ganache evenly over chilled brownie, then chill for 30 minutes to set. Cut into bars to serve.

The Blue Mountains Phoenix credit these divine chocolate heaven recipes to the team at

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