Browsing Tag

Snacks

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

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!

Snacks

Lemon & Poppy Bliss Balls

February 17, 2016

One of my favourite ways of recipe testing is by making bliss balls, they’re the perfect little bite sized treat and the possibilities are endless! I’ve used cashews and coconut as the base and the zingy lemon makes them super refreshing. Here’s how I made them:

Ingredients

  • 100g cashews
  • 25g desiccated coconut
  • 2 tbsp of coconut cream
  • 1 tbsp of honey or maple syrup
  • 1/2 tbsp of poppy seeds
  • juice and zest of 1/2 lemon

Method

Blitz all the dry ingredients in a food processor until a fine crumb, then add the coconut cream, syrup and the zest of a full lemon but just 1/2 of the juice. Blitz until sticky and then make bite sized shapes in your hands. Makes 10. Store in the fridge or freezer.

Snacks

Sweet & Salty Chickpeas

February 15, 2016

It’s one of my favourite healthy snacks, you can add them to lots of different dishes or just munch them as they are! Here’s how I made them:

Ingredients

  • 400g of cooked chickpeas
  • 1/2 tbsp of coconut oil
  • 1/2 tbsp of honey or maple syrup
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of ground cumin
  • 1/2 tsp of cinnamon
  • 1/2 tsp of sea salt

Method

Preheat the oven to 180°c (fan). Drain the chickpeas and dry them in a clean tea towel, discard any shells as they can burn easily. In a pan, heat the rest of the ingredients until liquid, add the chickpeas to the pan and stir until covered. Pour onto a tray and into the oven, bake for 30 mins but shake them every 10 mins to stop them burning. I added 100g of pecans and took them out after the first 10 mins. Munch away!