These raw chocolate brownies are so indulgent and are very easy to make (no baking involved). They're perfect to nibble on after all the festive indulging, as they satisfy the strongest sweet craving, without the guilt attached.
I've used cacao powder, since it is bursting with nutritional benefits. It contains 40 times more antioxidants than blueberries, is loaded with magnesium, iron and calcium and acts a natural anti-depressant! You can obtain it online (Amazon) or in any health food shops, I bought mine from Holland and Barrett. If you can't get your hands on cacao, then a high quality cocoa powder will also work, although you may need to use more as it's not quite as strong as cacao and it doesn't obtain all the nutritional benefits.
Medjool dates are naturally very sweet and gooey, which is why they work so well in desserts. They also hold numerous health benefits, as they are high in fibre and amino acids, which is essential to keep our digestive system functioning properly.
What do you guys think of these? I'd love to see some of your creations.
Ingredients:
1 cup medjool dates - destoned
1 cup walnuts
1/2 cup pecans
¼ cup cacao powder
1 tbsp. coconut oil
Pinch of unrefined salt - I used Himalayan
Frosting:
¼ cup coconut oil
1 tbsp. cacao powder
2 tbsp. pure maple syrup / honey
Pinch of unrefined salt
Sprinkle with crushed nuts, cacao nibs and desiccated coconut - optional
Method:
For the base, blitz the walnuts and pecans in a food processor for a few seconds (remove a handful of crushed nuts for the topping), then add the dates, cacao powder, coconut oil and salt and blitz until combined. It should start to form into a big ball.
Place combined ingredients in a lined tin and freeze whilst you make the frosting.
For the frosting, mix together all the 'frosting' ingredients in a bowl, until combined. It should form into a thick chocolate paste.
Remove the base from the freezer and using a spatular or the back of a spoon, smother the base with the chocolate frosting.
Sprinkle some crushed nuts, raw cacao nibs and desiccated coconut to top.
Place in the fridge for approx. 30 minutes to harden and enjoy!
I am so excited about these little creations! Ferrero Rochers were my ultimate favourite chocolates growing up and they remind me so much of Christmas. These healthy truffles are the perfect treat to hand out to family and friends over the festive season.
Cutting out refined sugar definitely doesn't mean you have to restrict or deprive yourself of delicious treats. My Grandad, who suffers from diabetes type 2, is on a very restricted diet and has been banned from all sugar loaded chocolate and sweets. Being a massive foodie, this devastated him; so I made him a batch of these and he was delighted that he can eat something that tastes so indulgent, which doesn't send his blood sugar levels into a frenzy!
Creating something that tastes exactly the same (if not more indulgent than the originals), which is completely guilt free and bursting with numerous health benefits, is definitely a winner.
Medjool dates are full of fibre and amino acids, which help maintain a healthy digestive function and hazelnuts are loaded with potassium, calcium and magnesium and are very high in vitamin E, which is essential to get that glowing skin and shiny hair!
So, not only will you satisfy your taste buds over the Christmas period, but also nourish your body, inside and out!!
Ingredients:
200g blanched hazelnuts
10 medjool dates
2 tbsp. coconut oil
2 tbsp. raw cacao powder
1 tbsp. maple syrup (optional - depending how sweet you like them)
Pinch of unrefined salt
Method:
Pick out 20 hazelnuts for the middle of the truffles and set to one side.
Add the hazelnuts into a food processor and pulse into fine chunks. Scoop out half of the chopped nuts (to roll the truffles in at the end) and place to one side.
Add the dates, cacao powder, coconut oil, maple and salt to the remaining nuts in the processor and blitz until combined.
Roll the mix into little balls and a insert a hazelnut in the middle of each ball.
Roll the balls in the chopped hazelnuts that we set aside at the start, until fully covered.
Place in the freezer for approx. 15 minutes to harden.
I would love to hear how you get on with these :)
These compotes really are Christmas in a cup! They're a combination of coconut chia seeds, mixed with warm, sweet, cinnamon spiced fruits, sprinkled with pecans and cashews for extra crunch. And after cooking a batch of these, it will leave your home smelling of delicious festive spices!
Not only do they taste delicious, they are absolutely bursting with nutritional value. Chia seeds are loaded with antioxidants, which help support our immune system. Fruit provides plenty of fibre to keep our digestive system functioning properly and cinnamon helps regulate our blood sugar levels to avoid a spike.
I'd love to hear what you think of these!
Ingredients (serves 2-3 cups);
2 oranges
¼ cup blueberries
¼ cup raspberries
¼ cup strawberries
2 sweet red apples
2 medjool dates
2 tbsp. cinnamon
2 tbsp. filtered water
2 tbsp. chia seeds
¼ cup coconut milk – try my homemade coconut milk
Handful of chopped pecans and cashews to top (optional)
Method:
Add the chia seeds and coconut milk into a bowl and soak for a minimum of 10 minutes.
Chop the apples, oranges, dates and strawberries into small chunks and add to a pan, along with the water and cinnamon. Simmer on a low heat for a few minutes until the fruit starts to soften.
Add the blueberries and raspberries and simmer for a further couple of minutes, stirring occasionally.
Add 1 tbsp. of chia seeds to each of the cups and fill the cups with the fruit compote.
Sprinkle with chopped nuts for extra crunch and nutrition!
Enjoy xx
These little raw peppermint chocolates taste exactly like 'After Eights', which makes them the perfect Christmas treat to hand out at parties, or just to nibble on whilst curling up on the sofa, watching Christmas films! I love having mine with a herbal tea, after dinner.
You can whip up a batch in a matter of minutes, which is handy because I guarantee they will be gone in seconds.
Despite being very rich and indulgent, these delights are loaded with with antioxidants and amino acids, that help make your hair shine and skin glow - so you will be dazzling throughout the festive season!!
Ingredients: makes approx. 5-7
3 tbsp coconut oil
1 tbsp cacao powder
1 tbsp pure maple syrup or any other alternative natural sweetener (i.e. honey, stevia etc.)
3 drops of natural peppermint oil
1 tbsp cacao nibs
Method:
Heat the coconut oil in a pan until liquified and transfer into a bowl.
Mix in the rest of the ingredients to the same bowl and stir well.
Add 1 tbsp. of the chocolate mixture into separate cupcake molds and place in the freezer for 10 minutes.
Once frozen, peel the chocolates out of the molds and enjoy!
