Nearly everyone loves chocolate chip cookies but many people are looking for healthier alternatives to treat themselves. Low in sugar, dairy-free and easy to make, these MIA chocolate chip cookies are a great way to enjoy a classic treat in a healthier way.



Makes 18 cookies:

1 ¼ cups (150g) white whole wheat flour

◆  ½ teaspoon baking soda

½ teaspoon baking powder

◆ ½ teaspoon fine salt

◆  ½ cup (105g) virgin coconut oil (room temperature in solid form)

◆  ½ cup (77g) coconut or white sugar

1 teaspoon vanilla extract

1 large egg and 1 egg yolk (room temperature)

¾ cup (130g) MIA dark chocolate






1) Preheat oven to 350°F (177° C).

2) In a medium bowl, combine the flour, baking soda, baking powder and salt.

3) In a separate bowl, beat the coconut oil and coconut sugar with an electric mixer until they are combined (about 2 min).

4) Add the egg, egg yolk and vanilla to #3.

5) Use a mixer at low speed to gradually incorporate the flour mixture (#2) into #4.

6) Cut the chocolate into chips. Then stir them into the dough #5.

7) Divide the dough into balls of about 1 ½ teaspoons and drop them onto baking sheets.

8) Bake for 8 to 10 minutes or until golden brown. Cool the cookies on the baking tray for 2 minutes. Then place them on a cooling rack until they reach room temperature.

Enjoy the cookies at room temperature for up to 3 days!


Home made ice cream takes some time to prepare but it is well worth it. Not only can you use much less sugar than store brands, you can also add your favourite seasonal flavours once you are familiar with the process. The MIA Vanilla Chocolate Chip Ice Cream recipe contains 1/3 the sugar recommended for a standard ice cream. This healthier recipe allows the natural sweetness of the cream to come through and gives the other flavours room to shine.



Makes 4-6 servings:

4 egg yolks

◆  250 ml milk

250 ml cream

◆  50 g sugar

◆  1 vanilla pod

75g MIA chocolate





1) Heat milk in a pot until just below boiling 2) Steep vanilla pod in milk for 20 min

3) In a bowl , mix egg yolks and sugar until they become as thick as a sauce

4) Remove vanilla pod, cut it lengthwise and scrape seeds into the milk

5) Add the milk to the egg yolk mixture and heat slowly (do not boil) until it thickens into a custard

6) Let the custard cool and then stir in the cream

7) Leave the mixture overnight in the fridge (also freeze your ice cream machine tub)

8) Cut chocolate into small chips

9) Combine the chocolate chips and ice cream mixture in an ice cream machine and churn until thick

10) Freeze and enjoy!


Truffles have a decadent look and taste but they are one of the easiest chocolates to make. Following a collaboration between MIA and pioneering South African braai restaurant Hammer & Tongs, Chef Rodrigo Navarro created a special truffle with our new 65% Dark Baking Drops.

This silky smooth truffle celebrates the rich flavour of MIA while adding a twist with coconut and hint of mint. If coconut and / or mint are not flavours you enjoy then you can easily substitute other ingredients in their place. 

Ingredients (approx 12 truffles)


1) Chop the mint leaves and set them aside.


2) Combine the soy cream / dairy cream and the sugar in a pot. Bring the mixture close to the boil and remove from heat. After removing the sweetened cream from the heat, add the mint leaves. Cover with cling film and set aside for 10 minutes. (The cling film keeps the mint flavour in the cream instead of allowing it to evaporate.)
3) Melt the chocolate in a bain marie while stirring. Remove the chocolate from the bain marie as soon as it is completely melted.
4) Strain the mint leaves out of the cream, pressing the leaves to extract all of the cream.
5) Stir 1/3 of the mint cream into the melted chocolate. Once the first 1/3 of the cream is mixed with the chocolate, add the rest and mix again.
6) Allow the truffle mixture to cool (no refrigeration needed) for 1-3 hours. Once the mixture is firm enough to handle you can use it.
7) Toasted Coconut (optional) — Gently toast some of the coconut in a pan on low heat. Stir constantly to prevent burning and remove from heat once the coconut is golden brown.
8) Make small balls with the truffle mixture and roll them in the coconut.
Keep your truffles in a cool place away from direct light and sources of heat (no need to refrigerate) and enjoy them within one week.
Thanks to Chef Rodrigo and Hammer & Tongs for the delicious Coconut Mint Truffle recipe! Those of you attending Taste of London this fall can enjoy Chef Rodrigo’s creation at the MIA stand.

About Hammer & Tongs

Inspired by a love of traditional South African braai, Hammer & Tongs offers juicy, tender and smoky cuts of meat cooked over wood.

Braai (rhymes with try) is quintessential South African barbecue. Hammer & Tongs only ever cooks with sekelbos (sickle bush) wood imported from Namibia. Sekelbos smoke married with beef, pork, vegetables or fish creates a whole new dining experience and depth of flavour.

South Africans have been braai-ing for thousands of years and over the centuries the flavours have evolved thanks to the diverse culinary influences brought by the many settlers. What has always remained the same is the simplicity of braai and the skill of cooking over woodfires.

The unforgettable flavours experienced at Hammer & Tongs warm the soul. The beer bread, marinades and chutneys are all homemade and inspired by the tastes of the Karoo and Stellenbosch regions of South Africa. Hammer & Tongs source only the highest quality, local, seasonal ingredients. All meat is British free-range and the fish is from sustainable sources.

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