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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Coco Nutty Bar

Coco Nutty Bar

Coco Nutty Bar

Our Coco Nutty Bar is a proper indulgent treat, one to be savoured when you have a quiet moment or two to sit down. When we fall in love our brains produce a chemical called phenylethylamine (PEA), which in turn signals the brain to release endorphins that will make us feel good. Good quality dark chocolate and cacao contains PEA, so your brain can release all those good endorphins and mimic the effects of falling in love. Fall in love with our Coco Nutty Bars!

Ingredients

 

Base

 

140g cacao macaroons (or vanilla)

40g coconut oil (melted)

Fine coconut (optional – if needed)

Crush the macaroons into a small bowl and add in the coconut oil. If the mixture is very wet.. add in ¼ cup of fine coconut. Mix together well. Press into 8 moulds.

Topping

 

100g roasted almond butter

40g coconut oil (melted)

40g maple syrup (or honey)

80g chopped roasted almonds

Raw chocolate

100g cacao butter

50g cacao powder

60g  maple syrup

Method

 

Place all ingredients together (except the chocolate) in a small bowl and mix together well. Spoon over your macaroon base evenly dividing between the 8 moulds.

Place in the freezer to set.

Meanwhile make you raw chocolate. Over a medium heat warm the cacao butter until melted. Once completely melted whisk in the cacao powder and maple syrup. Remove from the heat and use within a few minutes. 

Once the bars are solid, remove from the moulds and dip into your melted chocolate. Allow to set and then re-dip in for a 2nd coat (silicone tipped tongs are ideal for doing this). I like to use all the chocolate so I have a good layer over the top.

Place back into the freezer until ready to serve and to allow the chocolate to completely set. Keep in fridge or freezer.

ENJOY!

 

Variation – You could also spread into a small loaf tin  or double the recipe and use a square tin to make it more like a slice. Delish!

 

Happy World Chocolate Day!

 

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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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Energy Truffles

Energy Truffles

These Energy Truffles 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 for Energy Truffles:

1 cup sunflower seeds
3/4 cup pumpkin sees
1/2 cup cashew nuts or almonds (or mixture)
2 Tbsp Sesame seeds
2 Tbsp ground linseed
6 large medjool dates
1 cup desiccated coconut
4 Tbsp cacao powder
2 large Tbsp coconut oil
8 Tbsp filtered water
1 Tbsp raw honey or maple syrup (optional)

Method:

Place first 4 ingredients into food processor and pulse, then add ground linseed and medjool dates, process until dates and seeds finely chopped, then add in the coconut and cacao powder, process briefly before adding in the oil and water.

Makes approx 22-24 energy truffles.

Optional – if allergy to nuts, could replace with extra sunflower and/or pumpkin seeds.

Enjoy and be nourished!

Variation (using dried dates) – 
1 1/4 cups sunflower seeds
1 cup pumpkin seeds
1/2 cup almonds or walnuts
1/2 cup cashew nuts
2 Tbsp whole linseed
1 1/4 cups dried dates
2 Tbsp coconut oil
5 Tbsp cacao powder
1/2 cup desiccated coconut
1 Tbsp psyllium husk or chia seed
1/3-1/2 cup filtered water

Process first five ingredients in food processor until dates well combined with nuts/seeds. Add in remaining ingredients apart from water and process until well combined. Then add in water, until mixture comes together. You may need to use your fingers to ensure well combined.

Makes approx 30 energy truffles. ENJOY

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