Velo Favourite Recipes!
Cakes, brownies, & bites oh my!
We have compiled some of our all-time favourite recipes for you! These recipes are sure to WOW your family and friends. Each recipe is simple, easy, coffee-filled, and delicious. Have a go at one (or all three!)
- 300ml double cream
- 125ml condensed milk
- 1tbsp coffee liqueur
- 1tsp coffee extract
- 50ml strong brewed Velo coffee (cooled to room temperature)
- 85g dark chocolate, melted with
- 25g coconut oil
- cocoa powder, for dusting (as much as your heart desires!)
Once you have your coffee brewed and the rest of your ingredients ready, follow these simple steps and you’re on the way!
Line a loaf pan with cling film and set aside until your ingredients are mixed together.
Whisk the cream to soft peaks and add the coffee liqueur, condensed milk, cooled espresso and coffee extract. Whisk until well combined, then layer a third of the mix into the prepared loaf tin.
Once the ingredients are mixed and added to the tin, freeze for 30 minutes. After 30 minutes, spread half of the melted chocolate and coconut oil mix on top and freeze again for 15 minutes! Repeat by layering another third of the coffee ice-cream on top of the frozen chocolate, freeze, then spread the remaining half of the chocolate on top. Layer the final third of the coffee ice cream in the loaf tin and freeze completely.
Finally, dust with cocoa powder and cut into slices to serve!
- 225g white sugar
- 3 eggs
- 200g salted butter
- 200g dark chocolate
- 100g plain flour
- 20g cocoa powder
- 30g Velo Colombia ground coffee (or pick your favourite Velo coffee!)
- A pinch of salt
Once you have your ingredients, just follow these simple steps and you’ll soon have the perfect brownie that’s chewy and gooey in all the right places!
Start by whisking the sugar and eggs together until pale and creamy, and then melt the butter and chocolate together in a glass heat-proof bowl over a saucepan of boiling water.
Once the chocolate and butter is melted, slowly pour the mixture into the eggs and sugar, and whisk well on a low to medium speed until well combined. Then fold in the flour, cocoa powder, ground coffee, and salt. Mix gently until the mixture is fully incorporated.
Pour the mixture into a parchment lined square brownie tin and bake for 25 minutes at 175ºC. Allow the brownies to cool for 20 minutes before cutting.
Melt a little bit of extra chocolate to drizzle over the top of the brownies for a little extra jolt of sweetness! But wait, there’s more! Don’t forget to brew yourself a cup of Velo coffee to go with it!
- 1 ½ cups (~ 260g.) of pitted medjool dates
- ¼ cup (70g.) of preferred peanut butter
- 2 tablespoons of water
- 2 teaspoons of your favourite Velo coffee (ground!)
- 1 cup (80g.) of rolled oats
- ½ cup (~68g.) of almond flour
- Pinch of salt
- ¼ cup (~75g.) of mini chocolate chips
One of our favourite coffees to use for this recipe is a single origin from Nicaragua, Samaria Las Minas! This coffee has a hint of sweet milk chocolate that is balanced with notes of spiced apple and tart cherry. It’s definitely a staff favourite here at Velo!
After you’ve gathered your ingredients, follow these quick and easy steps!
First, Combine dates, peanut butter and water and blend until dates are broken down and it looks like a paste. Then add in your ground Velo coffee, rolled oats, almond flour and salt and blend until well combined.
At this point if it seems too dry to roll into balls, add a little more water. If it feels too wet to roll into balls, add a little more almond flour! Don’t forget the chocolate chips! Add them in next and be sure to blend them well into the mixture!
Finally, roll them into balls and store them in the fridge (or eat them straight away!) We recommend that you chill them before indulging, but we understand sometimes you just can’t wait!
Most importantly, enjoy!