Win a Box Of Chocolate & Love Chocolates Free From Fairy

This is an example of my life…
Get out of bed. Late. Decide that as I’m out of bed late I’ll have a run with Minnie after dropping the kids at school.
Blearily drink my coffee and generally faff around the kitchen.
Look at my calendar at 8.20am to see what excitement the day ahead brings.
Scream.
Realise that I need to make a selection of samples to take to a meeting with a buyer at a local and influential farm shop at 10am.
Run around the house, grabbing ingredients and shouting to the kids to get ready for school. Bundle kids out of the house at 8.40am…baguettes rising on the side, mixture made for cupcakes.
Metaphorically flog the kids to school, run home (lucky I’m dressed for a run…but not appropriate attire for meeting a buyer). Get the cakes in the oven. Have a shower. Choose some appropriate clothes. Take cakes out of the oven and put baguettes in. Run around the garden with Minnie to give her some exercise. Grab hot baguettes from oven and steam it to meeting at 10am. Get there with 5 whole minutes to spare.
Impress buyer and fix a date for launch. Back home by 10.35am!
Anyway, enough of my crazy morning and onto business…
Once again I’ve teamed up with a number of brilliant food bloggers to bring you #FreeFromEaster inspiration and so far it’s been fantastic. At the bottom of this post you’ll get a link to all the bloggers who are taking part so if you’re stuck for free from Easter recipes you need no longer be.
I developed this recipe after the success of my Christmas tree tear and share bread. You could just make that and add chocolate and raisins to the rolled up bits. However, I decided to have a go with yoghurt in the bread having made a loaf that was delightfully moist last week. I haven’t yet tried it, but I see no reason why you couldn’t use dairy-free yoghurt in the bread.
I used my homemade goats milk yoghurt (you can find out how to make your own yoghurt here) and it results in a squidgy roll bursting with chocolate.
Now onto the chocolate I used.
I have huge admiration for Chocolate & Love, and as you know, I like to support small businesses.
I’ve featured them before on the blog and I am again because I love them so much!
They produce organic, fairly traded chocolate (and lets face it, knowing it’s fair trade makes a big difference because so much of our chocolate comes from cocoa plantations where people are treated less than fairly) that tastes incredible and is suitable for coeliacs and vegans (although it does carry a ‘may contain milk’ warning).
For this recipe I’ve used their chocolate orange variety which is 65% cocoa and beautifully flavoured. It oozes out of the buns when warm, in the most divine way.
In addition to my gift of the recipe I am also working with Chocolate & Love to give one of you the chance to win a box of Chocolate & Love chocolates in time for Easter. All you have to do to enter is fill out your details in the box below the recipe.