Carrot Cake Bites

Carrot Cake Bites

Carrot Cake Bites – A healthy snack with a vegetable included. These carrot cake bites are full of essential omega fats as well.

Leading up to Easter, I love making Carrot Cake.. These little raw bites are great as a snack for morning or afternoon tea, or as a little extra after lunch and dinner. Using a little rice malt syrup, ensures you have a low fructose snack as well, which is a great option for those cutting out sugar from their diet.

(gf, df, paelo, vegan, refined sugar free)

1 cup desiccated coconut
4 Tbsp. ground golden linseed
1 cup grated carrot (2 medium carrots)
1 cup walnuts
¾ tsp ground cinnamon
3 Tbsp. rice malt syrup
1 Tbsp. melted coconut oil
2 Tbsp nut butter (see note)

Place coconut, ground linseed, grated carrot, walnuts and cinnamon in a food processor.

Process until walnuts are finely chopped. Add in the rice malt syrup, coconut oil and nut butter. Process until well combined, scraping down the sides as you go.

Roll into balls. Store in fridge.
​Use within 7 days.
Enjoy ….

Makes 12-14.

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Cashew, Coconut and Date Cookies

Cashew, Coconut and Date Cookies

Cashew, Coconut and Date Cookies

This is a quick cookie recipe to whip up, using only four ingredients and no need to switch the oven on.

These are a great little Festive treat too, just add a little grating of orange zest and a pinch of cinnamon. Roll into balls. Cover in raw chocolate and store in the freezer, ready to pull out when you have guests or as a healthy treat to go with your favourite festive drink. Yum!!!

1 cup cashew nuts
6 medjool dates, pitted.
6 tbsp coconut butter
2 tbsp coconut oil

Place the cashew nuts, pitted dates and coconut butter in your food processor. Blitz until finely chopped. Add in 2 tbsp coconut oil and process briefly until mixture comes together when pressed.

Roll into balls and press into round cookie shapes. Store in the fridge to harden.

Optional

Dip or drizzle in raw chocolate (I like mine completely covered in chocolate).

I like to use the raw chocolate recipe below

Raw Chocolate Recipe

50g cacao butter
15g coconut oil
30g cacao powder
25-30g maple syrup
5g lucuma powder

Melt the butter and oil together. Using a whisk, mix in the cacao powder followed by the lucuma and maple syrup. When cool, but still slightly runny, dip in your chilled cookies. Place on baking parchment and keep in fridge. Delish!

Enjoy

 

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Chocolate Avocado Mousse

Chocolate Avocado Mousse

This chocolate avocado mousse is a wonderfully healthy dessert, full of goodness. Your skin will love it. This is one of Inge’s favourite desserts, which she woofs down so quickly. It is also a fantastic recipe for packaging into little containers for school lunch boxes. A great alternative to yoghurt, and it is dairy free!

Ingredients for Chocolate Avocado Mousse:

2 medium/large avocados
4-5 large medjool dates
Juice 1/2 lemon (approx 1 Tbsp)
5 good Tbsp cacao powder
1/2 tsp vanilla paste or extract
1/4 cup almond milk (or coconut milk), add more if you would like a thinner consistency
2 Tbsp melted coconut oil
1-2 Tbsp maple syrup (optional, but does make it a little sweeter to taste)

Method:

Add roughly chopped avocados and dates along with lemon juice to processor. Process until well combined, add in cacao powder and vanilla. Process until you have a fairly smooth paste, add in remaining ingredients and blitz to make a beautiful creamy consistency.
Beautiful served with fresh berries and or coconut yoghurt/ice-cream. Or just by itself! Enjoy x

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Cocopeanut Bites

Cocopeanut Bites

These Cocopeanut Bites are super delicious and easy to make. Why not make them ahead of time and pop them in the fridge for a nibble after those long days of Christmas shopping? Peanuts are a bit of a superfood, when eaten in sensible amounts. They are full of life-enhancing polyunsaturated oils and antioxidants. Our favourite is Pics as they don’t add any nasties just great nuts!

 

Ingredients

 

4 Vanilla Macaroons

90g Pics Peanut Butter

50g Dark Chocolate

 

Method

 

Crush your macaroons into a bowl. Add the peanut butter and mix well.

Roll into balls and chill while you……..

Melt the dark chocolate in a bowl over hot water in a small pan, or in the microwave. Or alternatively make our raw chocolate recipe.

Dip the balls into the chocolate and place on baking paper to harden in the fridge.

Keep in the fridge or the freezer.

Enjoy!

 

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Easter Birds Nests

Easter Birds Nests

Easter Nests

These little Easter Birds Nests are a lot of fun to make for both adults and children to enjoy.  They are naturally gluten and dairy free and free from added refined sugars which is so important particularly as we are bombarded by highly refined sugary Easter Eggs at this time of the year. Make a few and wrap them as gifts for friends. We made mini dairy free eggs to go inside our nests.

Ingredients for Easter Birds Nests

1 cup desiccated coconut
1 cup buckwheat (toasted – see note below)
5 Tbsp currants
½ cup sunflower seeds
4 Tbsp sesame seeds
2 Tbsp cacao powder
1 Tbsp chia seeds
¼ cup raw honey
¼ cup + 3 Tbsp melted coconut oil
Pinch cinnamon
Pinch salt

 Method

Mix all dry ingredients in a medium sized bowl. Next add in wet ingredients and mix well. Use your fingertips to ensure that it is well mixed.

Spoon into muffin tins and create a well in the centre.

Place in fridge/freezer to set.

Place chocolate eggs in a for an Easter treat. 

Alternatively if you don’t want to make a nest shape this mix could be pressed down firmly into a standard cake tin, lined with baking paper, and had as a slice. Perhaps drizzle with chocolate for an indulgent treat!

Note

You can alternate the seeds if desired, use less of one or exclude altogether.

 

 

 

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Energy Bites

Energy Bites

These Energy Bites are fantastic to have on hand. Be imaginative, and alter some of the proportions of seeds/nuts to what you have on hand. I tend to make most of mine with the second recipe using dried dates as it is cheaper. These truffles are fantastic for nourishing your skin, hair and nails as they are full of vitamins and minerals.

Ingredients 

Makes 20-22

1 cup each sunflower, pumpkin and Brazil nut (or nut of choice, or swap for extra seeds)
1 cup desiccated coconut
2 tbsp ground linseed
8 medjool dates (pitted)
2 heaped dessert spoons coconut oil
5 tbsp cacao powder
1 tsp vanilla powder (optional)
5-8 tbsp water

Method

Place all seeds and the medjool dates into  the processor and blitz to a crumb.

Add in cacao, pulse to blend. Next add in the coconut oil, process until well mixed and mixture coming together.

Add water as required until mixture sticks and can be rolled into balls.

These will keep in the fridge for up to 8 days and the freezer for up to 3 months.

 

 

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