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.

 

INGREDIENTS

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

 

         

           

 

INSTRUCTIONS

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!

 

We’re thrilled to have received our fifth Great Taste Award, a 2-star for our single origin 65% Dark Chocolate Drops. Just 10% of entries were recognised with a 2-star award and its great to have MIA among the recipients. We’re celebrating the award by offering a £3 voucher for purchases on Amazon UK in October 2020: https://www.amazon.co.uk.

The 2020 Great Taste Awards received 12,777 submissions from 106 different countries and were judged by 144 of the most discerning palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as food writers and journalists.

MIA chocolate drops were described by the judges to have, “a lovely fruity aroma” and “…the most luxurious melt, which is just divine. The flavour is dark with a beguiling fruitiness that lasts and lasts.”

 

 

 

MIA co-founder Brett Beach explains the significance of the award: “Since cocoa was introduced to Africa in the 1900s, more than 99% of the crop has left the continent as a raw ingredient to help build the great reputations of chocolate makers in Belgium, France and other Northern Hemisphere countries. These Great Taste Awards are proof that African makers can compete on quality and have a place next to the luxury chocolates of the world.

“The MIA brand promise is to deliver delicious chocolate while creating a positive impact across social, economic and environmental development pillars. It’s great to see this come to fruition thanks to a lot of hard work with the cocoa farmers and the chocolate makers.”

MIA is crafted from bean-to-bar in Madagascar, a country where 100% of the cocoa is classified as fine flavour by the International Cocoa Organization. The primarily Trinitario and Criollo cocoa genetics — identified as beans ranging from white to light brown when fresh — are renowned for natural notes of red fruit and a smooth taste profile.

 

 

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.

 

INGREDIENTS

Makes 4-6 servings:

4 egg yolks

◆  250 ml milk

250 ml cream

◆  50 g sugar

◆  1 vanilla pod

75g MIA chocolate

 

       

 

INSTRUCTIONS

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!