February 6, 2016No Comments

Choco brownies – Sweet treats

MixBrownies

I made this recipe for the first time last night and they went down a storm. The look on people's faces when I said there were choco brownies that contained no chocolate was hilarious. Have to say, much easier recipe than expected and not too long to make either! Hilariously I can't even taste the mix due to my complete dislike of anything chocolatey! This one was inspired by the amazing Ella Woodward who's recipe book I always refer back to when looking for inspiration.

Ingredients
2 tablespoons of chia seeds
400g of black beans (canned is fine)
200g ground almonds
200ml coconut milk
2 tablespoons of coconut milk
13 tablespoons of maple syrup
7 tablespoons of cacao powder
20 red apples
1 tablespoon of cinnamon

First, you need to make the apple puree. This is needed to help keep the mix sticky and stay together. Peel and core the apples cutting them into bite-sized pieces. Put in a saucepan with only about 2cm of water and boil for about 45 minutes or until soft. Once they have gone soft, blend it altogether or mash it as best as possible mixing in 3 tablespoons of maple syrup and the cinnamon. This can then be stored for about a week in the fridge or I usually freeze it and take it out when needed. For this recipe, you only need about 200g of this mix so freeze the rest once you've made a batch!

Next, put the chia seeds in a bowl with 140ml of water and let it sit for 30 minutes.

Turn your oven on to 180 degrees, 160 degrees for fan ovens.

Put everything into a blender and mix together with the chia seeds once they have soaked for 30 mins.

Line a baking dish with banking paper and pour the mix in, spreading it out so it is as even as possible.

Bake for about 45 minutes or until you can put a knife in the centre and it comes out without any mix on it. Then let it sit in the tin for 45 minutes. I know you want to eat it hot but honestly, this is when it starts to set properly so DON'T TOUCH it!

Cut into small brownie shapes and store in the fridge for about a week.

Enjoy and let me know how you get on!

Ciao for now x

January 4, 2016No Comments

Day 4 – Choco spread

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Today's post is another recipe. It's day 4 into the New Year and you're probably struggling now with your sweet tooth reminding you that you haven't had anything 'naughty' for a whole week already!!

So a nice easy recipe for you today is my choco spread. Now strangely, I don't like chocolate of any kind but I do make a killer chocolate flavoured recipe that seems to go down a treat.

This recipe is nut based so the feedback I've had is that it tastes like the inside of a Ferrero Rocher so give it a try!! The spread can be had on pancakes, crackers or used in recipes for cookies to make them chocolatey too.

Ingredients
270g Hazelnuts
170ml Maple Syrup
110ml Water
3 heaped tablespoons of Cacao Powder
2 tablespoons of Coconut Milk

Lay the hazelnuts out on a baking tray and bake at 180 degrees Celsius for about 10 minutes, then take them out and let them cool.

Once they've cooled, throw the hazelnuts and cacao powder in a blender and whizz up until it's as fine as you can get it. Add the rest of the ingredients and blend again until nice and smooth.

From this point it's down to personal preference. If you want it sweeter, add small amounts of maple syrup in, if you want it more chocolatey, add a bit more cacao, if you want it more runny then add a bit more coconut milk. Just remember to add small amounts, blend and taste as you can't take it out once it's in the mix!!

Enjoy and let me know what you have it with!

Ciao for now x

December 17, 2015No Comments

Choco Balls

This recipe always makes me chuckle as it's well known by my friends that I don't like chocolate, milk, dark, nuts, none of it! Yet I seem to be pretty good at whipping up chocolate substitutes with healthy vegan and gluten free chocolate options. This recipe is a variation on my Energy Balls recipe so give both a go and let me know what you think!

Ingredients:

100g medjool dates
25g goji berries
25g cashew nuts
50g almonds
100g shredded/dessicated coconut
3 tablespoons of cacao powder
1.5 tablespoons of coconut oil
1.5 tablespoons of maple syrup
1.5 tablespoons of coconut milk

Put the goji berries, cashews, almonds, coconut and cacao powder in a blender and whizz them up until they are as fine as you want them. If you prefer them chunkier leave them in less time.

Add the dates, coconut oil, coconut milk and maple syrup to the blender and blend again until you get a big doughy sticky mix.

This is where you can tailor the recipe. Taste it and see what you think! If you want them smoother then add small amounts of water until it's as smooth as you want. If you prefer it with a stronger chocolate flavour, add a touch more cacao powder. If you prefer it sweeter add a little more maple syrup. Make sure when you add extra into the recipe you add in tiny amounts, blend and taste again as you can always add more but you can take any out!

Once you're happy with the mix, line a baking tray with baking paper and roll the mix into small balls onto the baking tray. Should make you about 15 choco balls with the quantities above. Put them in the freezer for an hour or so then just store in a container in the fridge until you want to eat them. The best time to eat them seems to be if you take them out of the fridge about 20 minutes before you want to enjoy so they begin to slightly soften.

Ciao for now x

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