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Sweet

Sweet

Ginger & Date Bliss balls

January 16, 2017

Bliss balls are one of my favourite sweet snacks to make, they’re simple to blend together and when dipped in melted dark chocolate… oh my! I absolutely love sweet treats and I’ve been trying to find alternative ways of getting my ‘fix’ without reaching for the sweetie jar. I know that these still contain sugar, but as they’re naturally occurring I feel that they must be healthier than the processed treats you can buy in stores – but that’s my personal view.

Dates are natures candy!

I love dates, they’re gooey, sticky and taste like caramel. The problem I find is that many recipes call for a specific variety called Medjool, which although admittedly they do taste delicious, they’re also pretty expensive compared to other varieties. The cheaper alternatives aren’t quite as sticky so can prove more difficult to use in bliss balls, however I’ve discovered a great way to get around it! Simply soak the dates in hot water for a few minutes, drain the water and they become lovely and soft which makes them ideal for blending.

Here I’ve created a ginger nut inspired recipe, dipped in dark chocolate – it makes approx 20 which can be stored in the fridge for a week or so, longer if kept in the freezer.

You will need:

  • 150g pitted dates
  • 150g of mixed nuts (I used peanuts and cashews)
  • 1 tbsp of chia seeds
  • 1 tbsp of flaxseeds (optional)
  • 1 tsp of ground ginger
  • 1/2 tsp of cinnamon
  • 50g of dark chocolate

How to make:

Begin by pitting the dates and removing the stones, then pop into a bowl and cover with hot water. Add the nuts to a food processor and blitz until a rough fine crumb, add the chia seeds and flaxseeds and blitz again.

Drain the water from the dates and add to the processor, tip in the spices and blend together. Keep mixing for a few minutes, scraping down the sides until combined.

Using your hands, roll into small balls (just under ping pong sized I guess!) and lay out on a baking sheet. Pop in the freezer for a few hours to harden slightly. I melted 50g of dark chocolate with a pinch of ground ginger, drizzled over the balls and popped back in the freezer.

Store in the fridge or freezer, and try not to eat them all in one go!

balls1

 

spoonful

Sweet

Raspberry Coconut Macaroons

November 1, 2016

After discovering how delicious my blueberry almond cookies were the other day, I decided to experiment with new flavours and came up with this… Here’s how I made them:

Ingredients

  • 150g ground almonds
  • 50g desiccated coconut
  • 75g raspberries
  • 1/2 tsp of baking powder
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together, squish the raspberries a little as you mix. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 10 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool ~ if you can resist!

Sweet

Chocolate Peanut Butter Slice

October 18, 2016

This treat is vegan friendly, gluten and dairy free.

Here’s how I made it:

For the base

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 2 tbsp of coconut oil
  • 50g of oats (gf if needed)
  • 50g desiccated coconut

For the topping

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 1 tbsp of coconut oil
  • 1 tbsp of raw cacao

Method

Start by making the base, in a pan heat the PB, coconut oil and maple syrup together. Pour over the oats and coconut and stir together until sticky, press firmly into a lined cake tin until pressed together. Pop into the fridge while you make the topping. Gently heat the topping ingredients together, be careful not to burn it and then spread over the top of the base and pop back into the fridge to set. I couldn’t wait that long so my base is a little crumbly! I topped it with sesame seeds and raw cacao nibs.

Sweet

Pecan & Raisin Cookies

October 4, 2016

It’s been a while since I’ve made cookies, and today I fancied playing around with flavours! The base of the cookies are made of ground almonds, which makes them melt in the mouth, and I’ve added raisins and pecans for a sweet and nutty hit, give them a try and let me know what you think!

Ingredients

  • 150g ground almonds
  • 100g of raisins
  • 50g pecans, chopped
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15-20 mins. Leave to cool and then munch away!

Sweet

Apple Pie Bliss Balls

April 6, 2016

Apple Pie is one of my favourite desserts, it’s like a warm comforting hug! And we all know how much I love bliss balls, so I decided to combine the idea of a classic pudding with a healthy twist – all in mini bite sized pieces…

Lots of recipes tend to use dried apple but I decided to try making them with a real apple and they turned out delicious. The oats and almonds help soak up any of the juice and the dates bind them together, a squeeze of lemon juice helps to keep them from discolouring quickly.

Ingredients

  • 50g almonds
  • 75g oats (gf if needed)
  • 75g dates (approx 10)
  • 1 apple, peeled
  • squeeze of lemon juice
  • 1/2 – 1 tsp of cinnamon

Method

Put the oats and almonds in a food processor and blitz until a fine crumb. Pit the dates, peel the apple and chop into small pieces. Add to the processor with the lemon juice and cinnamon and blitz together until sticky. Using a spoon, roll into balls and pop on a tray. Store in the fridge or freezer, makes approx 12.

 

Sweet

Chocolate Almond Butter Strawberries

March 25, 2016

The Easter weekend is here and that usually means indulging in lots of sweet and savoury treats (I won’t mention the chocolate egg I’ve already eaten…) so I decided to experiment in the kitchen with some of my favourite ingredients and that’s how Chocolate Almond Butter Strawberries were born!

The sauce is perfect for dipping all sorts of fruit in, and if there is any left over you can spread it out on a baking sheet, sprinkle over sea salt and pop in the freezer to harden, it makes the most deliciously rich chocolate to add to breakfast bowls or melt into porridge…

Ingredients

  • 50g almond butter
  • 25g raw cacao powder
  • 25g raw maple syrup
  • 5 tbsp of milk (I used coconut)
  • 250g strawberries

Method

Add all of the ingredients to a heat proof bowl, except for the milk and strawberries, and put over a pan of simmering water (make sure the bowl doesn’t touch the water underneath). Keep stirring as the sauce starts to melt together, add a tablespoon of milk and stir. Repeat until the sauce is lovely and thick then remove from the heat.

Dip the strawberries in the sauce and sprinkle with your favourite toppings, I used crushed pistachios, sesame seeds, raw fruit powder and coconut.

Pop in the fridge to set the sauce, although it will still remain buttery so won’t harden like normal chocolate. Or eat straight away while they’re still warm!

Sweet

Blueberry & Coconut Bliss Balls

March 15, 2016

When I’m craving something sweet, I always try and have a batch of blissballs stored in the fridge. I keep leftovers in the freezer and take a few out at a time so I have them to munch on when I’m ready for a super quick snack!

This recipe is only made up of four ingredients, and I’d say they are pretty much store cupboard staples so I’ll bet you’ll have them ready to go!

Here’s how I made them…

Ingredients

  • 100g of cashews
  • 100g of dates
  • 100g of blueberries
  • 50g of desiccated coconut

Method

Add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.

Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away! I covered mine in Arctic Power Berries raw pressed blackcurrant powder and extra coconut.

They can be stored in the fridge or freezer.
Makes about 14.

Sweet

Chocolate Chickpea Bliss Balls

February 23, 2016

Who would have thought chickpeas & chocolate would be so good together?!

I love experimenting with new flavours and creating bliss balls is one of the quickest (and tastiest) ways of exploring combinations. Previously I made raw cookie dough bites with chickpeas and almond butter, and they were awesome, so I knew I was on to a good thing throwing raw cacao into the mix!

Super easy to make, and ideal before or after a workout for an instant mini protein hit. Here’s how I made them:

Ingredients

  • 400g tin of cooked chickpeas, drained
  • 100g of cashews
  • 2 tbsp of raw cacao
  • 1 tbsp of maple syrup or honey
  • pinch of sea salt

Method

Begin by draining the chickpeas and rinsing under cold water, then pat dry to remove any excess water as this can make the mix too wet. Next add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.

Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away!

They can be stored in the fridge or freezer.
Makes about 16.

Sweet

Rhubarb & Almond Slices

February 21, 2016

The idea of sweet and sour rhubarb compote mixed with a light almond biscuit style base, literally makes my mouth water! They’re quick and easy to make (the recipe is based on my blueberry and almond cookies) and while the base bakes, you make the rhubarb compote.

You can double the rhubarb quantities and reserve half to use with other dishes, such as spooned over yoghurt, spread on toast or even added to smoothies.

Here’s how I made them…

For the base

  • 150g ground almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (or maple syrup/honey)
  • Additional 1-2 tbsp of milk (if needed)

For the Rhubarb compote

  • 150g fresh rhubarb
  • 1 tbsp of coconut sugar (or maple syrup/honey)
  • 2 tbsp of water

Method

Preheat the oven to 180° c (fan) and line a baking tray. In a bowl add the ground almonds, baking powder and cinnamon and mix together. Add the coconut oil and sugar to a low heated pan and melt together. Pour into the dry ingredients and stir together, add the additional milk if the dough is a little dry (I added 2 tbsp of coconut milk) and keep mixing until a ball forms.

Transfer the dough to the line baking tray and using you hands, flatten and shape the mix until approx 1cm thick. Pop into the oven and bake for 20 minutes.

While the base is baking, chop the rhubarb into small pieces and add to the pan with the water and sugar, heat on low to medium and stir until the rhubarb softens and becomes a thick compote, this only takes 5 or so minutes. Turn off the heat and set to one side.

When the base is golden brown, remove from the oven and leave to cool slightly so it firms up. Next spread the rhubarb all over the base. For the crumble topping, I used a handful of flaked almonds, pistachios and pecans which I crushed into a small pieces and then spread on top evenly. Pop back into the oven for 5 minutes to toast the nuts and then leave to cool before cutting into slices.

Makes 6-8 slices.

Sweet

Blueberry & Almond Cookies

February 18, 2016

The kitchen smells amazing… I was craving a sweet treat, and these cookies are super quick to make! Here’s how I made them:

Ingredients

  • 150g ground almonds
  • 75g blueberries
  • 25g flaked almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool and then munch away!