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    Recipes

    Let's get chocolatey!

    Let's get chocolatey!

    It's impossible not to think about chocolate at this time of year, so we've gone ahead and got all of our favourites chocolatey recipes (there are a fair few of them) and popped them all on one deliciously indulgent blog!

    Chocolate & Peanut Butter Brownies


    We think that brownies are quite possibly the best idea when you're stuck with what to do with leftover chocolate; they're our go-to chocolatey treat. These are squidgy, fudgy and best served fresh out of the oven. They're so moreish, it's hard to believe that they're gluten free.

    MAKE ME > 

    Chocolate & Macadamia Cookies


    These chocolate, macadamia and coffee flour treats are packed with dark chocolate chunks and crunchy nuts. What's more, these cookies are super moist thanks to the use of ground almonds and are completely gluten free. They make the ideal afternoon treat when paired with a cup of CRU. 

    MAKE ME > 

    https://www.crukafe.com/blogs/recipes/molten-coffee-muffins

    Molten Middle Chocolate Muffins


    Who can resist a soft, fluffy chocolate and coffee muffin which, when torn in two, reveals a decadent molten middle? These muffins are rich, indulgent and are best served warm, sprinkled with our crunchy, nutty pecan dust.

    MAKE ME > 

    Chocolate & Coffee Hazelnut Spread


    We originally created this little pot of joy to go on our lovely buckwheat pancakes, but at this time of year our gorgeously gooey, homemade coffee and dark chocolate spread can go with almost everything. Use it as a topping for ice cream or to glaze a chocolate and coffee cake. Yum!

    MAKE ME > 

    Espresso Chocolate Truffles


    A clear and easy recipe for those with a bit of a sweet tooth. They are melt-in-the-mouth good, and make the perfect edible gift to wow your coffee-loving, chocoholic friends. 

    MAKE ME >

    Coffee & Chocolate Honeycomb


    Our coffee and chocolate honeycomb is a real treat. We originally posted this around Christmas time but we just can't wait until December to make it again. Honeycomb is fun to make with kids and makes for an impressive gift when visiting friends this Easter.

    MAKE ME > 

    https://www.crukafe.com/blogs/recipes/coffee-and-chocolate-honeycomb

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    Easter Macaroon Nests

    Easter Macaroon Nests

    With Easter just around the corner, I wanted to share one more of our fabulous CRU recipes for you to enjoy with your friends and family over the long weekend. These chewy Easter Macaroon Nests are the grown up version of the nests we all remember making at school as children. We've substituted those cereal nests for chewy coconut macaroons and mini eggs for delicious truffle chocolate eggs with a quick drizzle of white chocolate to bring it all together - making a real chocolatey treat! These macaroons are really quick and easy to make and are deliciously fragrant due to the use of dessicated coconut and honey. Enjoy!

    Ingredients


    (Makes about 10-12 generously sized macaroons)

    4 egg whites
    250g golden caster sugar
    3 tablespoons strongly flavoured honey (Heather & Chestnut honeys work well)
    200g desiccated coconut
    3 tablespoons Coffee Flour
    100g white chocolate (optional)
    2 packets of mini chocolate eggs (for decoration)

    Method


    Preheat the oven to 180°C/320°F (Fan 160°C) and line a baking tray with parchment paper, measuring out all the ingredients (minus everything chocolate) into a medium-sized, heavy-bottomed pan.

    Place over a low heat, stirring until all the sugar has melted and the mixture begins to 'dry' and thicken. You need to make sure to keep an eye on the mixture, and towards the end you need to be almost constantly stirring to prevent it from scorching on the bottom of the pan. Once it's reached the right consistency, leave the mixture to cool.

    Once the mixture's cold enough to handle, scoop individual portions of the mixture on to the lined baking tray - leaving a good 2 inches between them on the tray so that they have some room to expand in the oven. You can weigh these at 40g each or make them each the size of a golf ball; then, using your thumb, make a dip in the middle of each macaroon to make a nest shape.

    Pop these in the oven and bake for 15-20 minutes, until the macaroons are puffed and golden.

    Once cooled, melt the white chocolate over a bain marie (you can use a microwave if you'd prefer) and drizzle over the macaroons. After you've Put a blob of chocolate in the bottom of each nest and put in two to three chocolate eggs.

    These will keep well for up to 1 week in an airtight container.

    Food Busker's top tip

     For this recipe, why not try and find a honey close to home? Local honey complies with all food standards requirements but is not mistreated to give it a long shelf life. It tastes quite different to foreign supermarket honey and has a flavour that reflects local flora, giving your macaroons an unusual little twist.

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     Gluten Free Coffee Flour


    Made from Dried Coffee Cherries
    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

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    Coffee Flour Granola

    Coffee Flour Granola

    This granola is full of chewy, nutty goodness. It’s gluten free and high in fibre because it’s jam packed with grains, nuts and dried fruit. The coconut oil adds fragrant notes as does the honey which is the only sweetener used. I think this granola goes brilliantly with a thick, creamy natural yoghurt and poached fruit. Alternatively, it can be used as a crumble topping or sprinkled on ice cream. We recommend making it in bulk and storing in airtight jars. Although, considering how moreish it is, it probably won’t last that long!

    Ingredients


    75g coconut oil
    150g local honey
    1 tsp Maldon salt
    250g jumbo gluten free rolled oats
    3 tablespoons coffee flour
    50g flaked almonds
    50g hazelnuts, roughly chopped
    50g macadamia nuts, roughly chopped
    50g pecans, roughly chopped
    50g pumpkin seeds
    25g chia seeds
    25g sesame seeds
    50g coconut shavings
    2 egg whites
    6 medjool dates, stones removed and sliced
    75g dried apricots, chopped
    50g dried sour cherries

    Method


    Heat the oven to 150°C and line a baking tray with greaseproof paper.

    Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they're all well combined. Take off the heat and allow to cool

    Mix the dry ingredients, apart from the fruit, in a large bowl.

    Stir the honey and oil into the bowl

    Beat the egg whites in a separate bowl until frothy, then stir through the mixture.

    Spread out on the baking sheet and bake for about 30-35 minutes until golden, stirring occasionally so it cooks evenly.

    Leave to cool and crisp up on the tray, then stir in the dried fruit.


    Make sure to store your granola in an airtight container. In my opinion this granola is not only a delicious breakfast, but also a thing of beauty, and looks best in a glass jar, where it can be admired by all. 

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    Gluten Free Coffee Flour


    Made from Dried Coffee Cherries

    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

    First time visiting us at CRU Kafe?
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    Chocolate & Macadamia Nut Cookies

    Chocolate & Macadamia Nut Cookies

    We think we've finally found the secret to baking the perfect cookie. These chocolate, macadamia and coffee flour treats are chewy, squidgy and packed with dark chocolate chunks and crunchy nuts. What's more, these cookies are super moist thanks to the use of ground almonds and are completely gluten free. They make the ideal afternoon treat when paired with a cup of CRU. And finally, a little tip - make sure to spread the cookie mix far apart when you put them on the tray as they tend to expand in the oven. 

    Ingredients


    125g salted butter
    75g light muscovado sugar
    75g of golden caster sugar
    Seeds from 1 vanilla pod or 1/2 tsp of vanilla extract
    1 egg
    25g coffee flour
    225g Almond Flour
    1/2 tsp bicarbonate of soda
    175g dark chocolate, roughly chopped
    50g macadamia nuts, roughly chopped
    Seasalt flakes

    Method


    Preheat the oven to 180°C/160° Fan/350°F. Line a sheet tray with parchment paper.

    Place the butter and sugars in the bowl of a standing mixer and beat until soft and fluffy.

    Add the vanilla and egg and beat together until fully incorporated.

    Add the coffee flour, ground almonds and bicarbonate of soda and mix until incorporated. Fold in the chocolate chips and macadamia nuts.

    Divide the mixture in to golf ball sized pieces (approx 40g in weight) and place on the lined tray, space the cookies well apart as they will spread in the oven.

    Bake for 10-15 minutes. Remove from the oven and sprinkle lightly with flaked salt before serving.

    Shop the recipe...


    Gluten Free Coffee Flour


    Made from Dried Coffee Cherries
    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

    First time visiting us at CRU Kafe?
    Sign up to our newsletter below for more fantastic recipes plus a lovely 10% off your first order!

    Chocolate & Peanut Butter Brownies

    Chocolate & Peanut Butter Brownies

    The CRU team never got tired of me recipe testing these deliciously rich chocolate and peanut butter brownies. They were a massive hit in the office and I think you'll love them too. They're so moreish, it's hard to believe that they're gluten free. As you know, here at CRU, we like to add a little twist to our recipes and these squidgy, fudgey chunks of joy have a lovely depth of flavour which is down to the use of coffee flour. Coffee flour is so nutritionally rich - with more iron per gram than spinach, more potassium than bananas and more antioxidants than a pomegranate... you’d actually be doing yourself a disservice not to make them!

    Ingredients

    Method


    250g dark chocolate (minimum 70% Cocoa solids)

    250g unsalted butter

    250g golden caster sugar

    60g ground almonds

    20g coffee flour

    ½ teaspoon of cinnamon

    pinch of salt

    6 eggs

    3 tablespoons crunchy peanut butter (optional)

    1. Preheat the oven to 160°C degrees. Grease and line a 23 x 23 cm baking tin with parchment.

    2. Place the chocolate and butter in a heat proof bowl. Set the bowl over a pan of simmering water, making sure that the bowl isn't actually touching the water. Stir occasionally as the butter and chocolate melt. Once completely melted remove from the heat and stir until all the butter and chocolate are incorporated.

    3. Add the sugar and mix well.

    4. In a separated bowl, add the  ground almonds, coffee flour, cinnamon and salt, mix and then add to the chocolate butter mixture

    5. Add the eggs and whisk until incorporated in to the mixture.

    6. Pour the brownie mixture in to the prepared baking tin.

    7. Drizzle the peanut butter over the top and swirl through the mixture.

    8. Place in the oven and cook for 20 - 30 minutes, until set around the edges but still with a slight wobble in the middle.

    9. Allow to cool and rest for 1 hour before removing from the baking tin and cutting in to bite sized pieces.

    10. Enjoy with a cup of CRU - what a treat!

    Shop the recipe...


    Gluten Free Coffee Flour


    Made from Dried Coffee Cherries

    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

    First time visiting us at CRU Kafe?
    Sign up to our newsletter below for more fantastic recipes plus a lovely 10% off your first order!

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