Posted on

Chocolate Chip Vegan Pancakes 

Recipe created by Megan Hallett –


Is there any type of food that embodies all the feelings of a Sunday more than pancakes? They’re the ultimate lazy day food, perfect for taking your time over and smothering in all your favourite toppings. There is something so special about chocolate chip pancakes. The way the chocolate melts as it hits the pan is honestly what dreams are made of, and topped with crunchy peanut butter makes for the ultimate drool-worthy weekend  breakfast.



3 ripe bananas

1 cup of rolled oats

1 cup of almond milk

½ cup (50g) of CoCo Chemisty’s 85% dark chocolate chips

A generous helping of peanut butter


Start by adding the bananas, oats and almond milk to a food processor and blend on a high speed until smooth. Place a tiny but of coconut oil into a frying pan on a medium heat, allow to melt before adding roughly ½ cup worth of mix to the pan. Place a few chocolate chips in the batter, letting the pancakes cook for roughly 3 minutes on each side – the first few may take a little longer as the pan heats up.


Repeat until all the batter is used up and stack those pancakes high! I left a little chocolate to melt and drizzle over my pancakes before dolloping a heaped tablespoon of crunchy peanut butter on top. Please note: pancakes are best enjoyed in your favourite pyjamas, cuddled up on the sofa in front of Sunday Brunch.


To see more of Megan’s recipes visit her website:

Posted on

Chocolate Chip Banana Nut Muffins

In this scrumptious recipe Megan Hallett experiments in the kitchen using our 80.4% cocoa dark couverture with its rich flavours, warm and sensual bitterness and subtle sweet accents. Kumabo chocolate is great to cook with due to its initial grilled and earthy aroma but is followed by hints of fruit  and vanilla which Megan has paired to bananas in her recipe.


– A post by Megan Hallett 

It’s taken me a very long time to perfect my vegan banana bread recipe, but I think I’ve finally got it. Last week I made a dreamy banana loaf, it was soft, moist and oh so chocolaty. The only problem was it wasn’t very portable, more of an afternoon tea kind of cake. As a serial snacker, I like to pack my bag full of goodies for the day ahead, so these banana nut muffins are the perfect, snack-sized solution that travel well. The fact that they taste absolutely delicious is an added bonus

You can’t go wrong with a simple banana bread recipe, once you’ve got your base right you can start adding exciting additions to the recipes. I’m obsessed with throwing in a handful of walnuts alongside a generous helping of chocolate chips from CoCo Chemistry, of course! Their chocolate is of the highest quality and works so, so well in this recipe. Ensure you leave a little for the end to melt and drizzle over your muffins. Just make sure you don’t end up eating them all as you bake!


Ingredients: makes 12

3 ripe bananas

½ cup of coconut oil

½ cup of coconut sugar

1 ¾ cup of spelt flour

1 tbsp of flaxseed

1 tbsp of chia seeds

1 tsp of baking powder

1 tsp of bicarbonate of soda

¾ cup of walnuts, chopped

½ cup/ 100g of CoCo Chemistry 80.4% dark chocolate chips (leave some for melting)

A dash of cinnamon


Pre-heat the oven at 180C. Mash the bananas in a bowl and add the melted coconut oil and coconut sugar. Mix thoroughly until combined. Add in the rest of the ingredients and mix further, you should be left with a very lumpy cake mix – which is a good thing! Line a muffin tin with muffin cases and spoon roughly 2 tbsp of mix into each one.

Bake for around 30 minutes and make sure the centre is completely cooked by sticking a folk into the centre, it should come back clean. Melt the left over chocolate chips and drizzle over the muffins once cool. I’ve also added a generous dollop of peanut butter on top for even more nourishing indulgence!

Posted on

Vegan Salted Caramel Bounty Bars

– Post by Megan Hallett

Bounty bars are an old favourite of mine. They are so easy to master, everyone loves them and honestly, they taste better homemade than they ever will out of a wrapper. Plus, this recipe is absolutely packed with whole, healthy and nourishing ingredients that taste oh so indulgent at the same time, making for the perfect guilt-free sweet treat.

I’ve stepped it up a notch by adding a gooey, salted caramel layer that sits so perfectly against the crumbly coconut and compliments the crunch of the delicious dark chocolate coating. My absolute go-to brand for chocolate recipes is Coco Chemistry. They truly understand chocolate and my healthy goodies taste a thousand times better when I use their product. I’m all for minimal, quality ingredients, and Coco Chemistry gets it spot on.

200g of dark chocolate (I recommend Coco Chemistry’s 85% Kumabo buttons)
250g of desiccated coconut
4 tbsp of maple syrup
3 tbsp of coconut oil
6 medjool dates, pitted
Pinch of sea salt

Start by making the coconut layer. Melt down the coconut oil together with the maple syrup in a pan. Gently pour the liquid into a bowl along with the desiccated coconut and thoroughly mix until everything is combined. Place the coconut mix into a lined baking tin, distributing evenly and flatten so it is tightly compact. Place in the freezer for half an hour.

Meanwhile, make the salted caramel layer by blending the pitted medjool dates in a food processor on a high speed with around ¼ cup of warm water. Add the salt once the mixture is smooth and spread evenly on top of the coconut layer. Place back in the freezer for a further half an hour.

Lastly, melt down the chocolate in a bowl placed over a pot of simmering water. Whilst this is happening, slice your bounty bars into squares using a sharp knife to ensure a smooth edge. Take a bar and dunk it gently into the chocolate, using a spoon to help cover the top. Once all your bars are covered, store in the fridge until ready to eat. Try to resist eating before the chocolate has set, however hard that may be!

Take a look at more of Megan’s recipes over at her blog:
Or take a look at her new adventures on social media:

If you are looking for the right ingredients try using our Just Dark slab you can buy online or what Megan used in this recipe, ‘Kumabo’ buttons found in our store.


Posted on

Welcome to our CHOC BLOG

Welcome to our new blog page and most importantly welcome to our chocolate shop!

We have been away for some time from social media, our website has been under construction and we were away trying to make our business better. But we are back! We have been creating our culinary kitchen in the middle of the beautiful countryside giving us all the inspiration we need to make new products and make more chocolate than ever for you our customers! Our website is now back in full action ready to take orders, our monthly newsletter is set to tell you whats going on in our calendar and our social media sites are ready to give you a snap of those little moments. Here at the chocolate blog we aim to give you a weekly source of inspiration! This could be anything from how to use our chocolate in the kitchen, what chocolate is right for you, where our pop up fairs will be, whats going on behind the scenes in our kitchen and the best way to live a chocolatiers and chocoholics lifestyle.

Chocolate consumption occurs by almost all of us, which means that there are a lot of chocolate products out there on our shelves. Here at CoCo Chemistry we strive to produce artisan, hand-made chocolates to the highest quality for our customers locally and internationally. However we are always aware that there may not be something on our shelves or in our store cupboards which you would like to see. We want to hear from you to gain an insight into your chocoholics passion and we will see if we can produce a product for you. Email your ideas over at:

Coming soon we are working with vegan, content producer and photographer Megan Hallett to take a leap into creating our own vegan chocolate range. Keep an eye out for those new products and her choc blog posts coming up this Autumn. We will also bring you blog posts on why exercise and chocolate DO go hand in hand, the latest kitchen recipes, ideal Christmas stocking fillers, where to find our products in other shops, and those all important event inspirations.

If you have a passion for chocolate, think you have any exciting stories, are good at content writing, are creators and makers who think similar to us, we want to hear from you. Feel free to email or get in touch with our creative director to express your ideas in an email which could potentially be a blog post for our choc blog in the future.

Email enquiries to: