i love chocolate.
yeah, i know. not exactly a mind blowing blog post starter but stick with me. for those of us out there with a penchant for the sweet stuff, there has to be a healthy alternative. too often mainstream chocolate is chock (get it) full of sugar and additives, making them high in kilojoules but low in nutrients.
so, what’s the answer?
my cadbury inspired fruit and nut slice! with craisins and cashews this crunchy creation tastes (and looks) better than the original. better yet, all the ingredients are rich in micronutrients making this a nourishing post-dinner or pre-workout treat that takes less than 5 minutes to make.
6x tablespoons of nut butter (i use mayver’s crunchy peanut butter)
3x tablespoons of melted organic coconut oil
3x tablespoons of locally sourced honey (this has antimicrobial properties specific to your region!)
1/2 teaspoon of organic vanilla extract
3x tablespoons of raw cacao (i prefer a stronger taste but if you don’t, take it back a notch)
a pinch of pink rock salt
1/2 a cup of roasted cashews
handful of craisins or similar fruit i.e currants or diced apricot
roast the cashews in the oven until golden. it shouldn’t take more than 5 minutes and then chop roughly. combine the nut butter, oil, honey, cacao, vanilla and salt into a bowl and then toss in the craisins and cashews. give it a stir and then add to the mixture. pour the whole thing into a lined shallow baking dish and chuck it in the fridge until set (usually a couple of hours). cut into slices and serve.
… and that’s all folks.
now i’ve got you sucked in with my witty title, you’re at my mercy. and by mercy, i mean i’m going to gift you an amazing recipe for raw passionfruit slice. so who’s really the winner here?
*disclaimer* this slice was a spontaneous “look what’s in the fruit bowl of this place I’m house sitting” kind of thing. hence the recipe below being a bit vague. i legit just chucked stuff in until it looked and tasted good. i encourage you to do the same… go crazy.
a good handful of almonds
10x dates (ish)
1 tablespoon of coconut oil
1 cup natural coconut yoghurt (i used cocobella)
2-3 tablespoons of locally sourced honey
3 passionfruits (plus extra for topping)
1 tablespoon of coconut oil
use a food processor for the base, making sure that it’s sticky enough to hold together. press firmly into a tin lined with baking paper and pop in the fridge to set. 20 minutes should do it.
the filling can all be put in the same bowl. give everything a stir and then pour on top of the base, smoothing the top.
chuck the whole thing in the freezer for a couple of hours or until set. it should then be fine to be placed in the fridge for ease of stuffing in one’s mouth.
(if you wanna get fancy, cut it into long slices and use some extra passionfruit pulp on top).
do i get a kiss now?
girl loves a good alliteration… and banana bread. mostly, banana bread.
but what i love most? baked treats that don’t send my blood sugar levels sky high, only to come crashing down harder than my hopes of that guy i liked ever calling me back.
but i digress. this dessert (or breakfast if you’re me on a monday) is full of the good stuff. protein, fats, fibre and antioxidants. too good to be true? nope. and i’ll let you in on the secret.
1 1/4 cups GF plain flour
2 tsp GF baking powder
1 tsp ground cinnamon
2/3 cup LSA meal
1/3 cup desiccated coconut
2 free range organic eggs
1/2 cup good quality oil
3/4 your choice of nut mylk
1/4 organic honey
1 cup mashed banana
125gm your choice of berries
1 tablespoon chia seeds
pre-heat oven to 180 degrees (10 degrees less for FF) and line a loaf pan with baking paper. sift the flour, baking powder and cinnamon into a bowl then stir in the LSA and coconut.
whisk the eggs, oil , mylk and honey in a jug then add the banana. stir into the flour mixture until just combined. stir in the berries gently (fun fact, if you coat them in a little flour they don’t tend to sink as much).
spoon into the pan and sprinkle with chia seeds. cook for around 45 minutes. it should be golden brown with a nice crust on the outside. use a skewer if you’re an amateur.
if you have left over mixture like me, make a baby cake that you’ll pretend to share with someone but really just eat the whole thing yourself… what?
eat well, homies.
apple pie. how clever am i? that, or i’m just really running out of cool titles…
anyway, here’s my recipe for a super tasty treat that is gluten free, dairy free and refined sugar free but definitely not taste free!
1/2 cup almond meal
1/2 cup dessicated coconut
2 cups of dates
(measurements are not accurate, just use a food processor until you can mold it into a cup-like form using a muffin tray. also, make sure you use baking paper otherwise they’ll get stuck).
4-5 organic apples
chai masala spice mix
dash of water
(stew the apples with lid on until soft, then take the lid off towards the end to allow the apples to caramelise in the sauce).
that’s it. stick your base in the fridge and after 2-3 hours, pop some apples on top.
delish and nutrish. eat up!
it’s 930pm. i don’t have any flour. and i’ve got the munchies… what’s a girl to do?
thankfully, arman from @the big man’s world, was waiting in the wings, ready to help.
so, without further ado. here it is. 3 ingredient, super simple brownies with no butter, flour, grains or sugar.
- 1 cup unsweetened applesauce (with a pinch of cinnamon)
- 1/2 cup drippy almond butter (i did half/half with peanut butter for some extra crunch)
- 1/4- 2/3 cup raw cacao powder
- preheat the oven to 170 degrees and coat a small loaf pan with cooking spray.
- in a large mixing bowl, add your applesauce and nut butter and mix well. once mixed, add cacao and mix until fully incorporated and a thick, silky batter remains.
- transfer brownie batter to pan and bake for 20-30 minutes or until a skewer comes out just clean (be careful not to overcook!).
- allow the brownies to cool in the pan completely. then once cooled, refrigerate for several hours or overnight.
- remove from the fridge, slice into bars and top with optional extras (raspberries, ganache or whatever takes your fancy).
- brownies need to be kept refrigerated but are also freezer friendly.
- cooking time can vary, depending on your oven.