Cadbury's Creme Eggs...crazy healthy style!

I know this is a Silent Sunday (that will be along later) but I just couldn't help myself...I got so excited yesterday when this recipe worked out, I actually shouted 'yes' as I cut into the 'yolk' and it looked so amazingly realsitic....if I hadn't been holding a sharp knife at the time I would have also flung my arms in the air!

This recipe, may appear to have a few steps to it, but actually it very simple and the coating is my 'worlds healthiest truffle recipe' which really you should make a batch up anyway (because it is amazing!) and because it makes for perfect Easter truffle balls... plus the 'dough' can be made in advance and frozen which makes things much more versatile.

So the yolk....would you ever have guessed it was a dried apricot! Nope didn't think so!

And for the white creme...my newest 'coconut cream' discovery. You saw it first in this green smoothie cheese cake recipe, and I have loads more recipes that use that as a base coming up.

A little bit of freezer action in between to help firm things up and make the eggs easier to model and there you have it!  I've even provided some step by steps pictures.... just cos I'm being nice today ;-)

Can you believe this crazy indulgent recipe is sugar free, fat free, gluten free.... It also just about fits my Wholefoods Challenge (other than the tiny bit of agave in the truffle mix- but I let that one slip!)

Would you ever think these could make Creme Eggs!!! Crazyness at is best...

Right I'd better go, as I am off to London to meet a friend at the Vitality Show at Earl's Court...there is an amazing line up of stalls and events and Terry Hope Romeo is giving a talk on veganism..so excited!!

I have another Easter themed recipe planned for next week...I'd love to hear of your Easter plans too!

Recipe: Healthy Cadbury's Creme Eggs

Makes approx. 5-6

Ingredients:

1 batch of this truffle mixture* (you will probably have some left over)

approx. 1 heaped cup vegan yoghurt (or any yoghurt for non-vegan)
1/4 heaped cup fine coconut flour (it is important to use the fine stuff to get a really smooth paste)
1/2 tsp pure liquid vanilla stevia (or to taste) or regular stevia and extra vanilla extact.

1 dried apricot for each yolk

*If you don't want to make the truffle mix, you could freeze the eggs once you have wrapped them in coconut cream and then once fairly solid, smooth the surface into shape and dip in chocolate (obviously not quite so healthy but still better than regular creme eggs!)

Method:

Make a batch of truffle mixture and set aside (this can be made in advance and chilled/frozen).

Mix the yoghurt, coconut flour and stevia together to form a thick smooth paste. Chill for approx. 30 minutes until very stiff.

Once the 'white' is stiff, form egg sized dollops tucking a dried apricot in the centre of each one, Roughly smooth into egg shapes. Lay on a lined baking sheet (so they don't touch) and re-freeze for another 30 mins or so until fairly firm.

Meanwhile roll approx. 30g balls of truffle dough into ovals approx. 2-3mm thick, and then wrap around the eggs, using a wet finger to smooth the seams. Allow to sit for a few minutes so that the whites inside can fully defrost and get super creamy. Yum!!

I imagine these would store in the fridge for a few days (I haven't tested that though!)

Chocolate coated hazelnuts

I promised more chocolate...and I wont disappoint. These little nibbly morsels are the perfect last minute snack and perfect for guests at New Years...a bowl of these on the table wont last long!

5 minutes of work plus chill time...leaves you plenty of time to prep them for New Year's and then enjoy the evening with your friends and family.

These roasted hazelnut balls are reminiscent in taste of ferrero rocher truffles but 10 times healthier and simpler to whip up. You could make a big batch and freeze some, vary the favourings and coatings just like the chocolate candy slices, I left mine plain for the photos and because sometimes simple is the best, but finely chopped nuts or coconut could also be amazing!

You could also go for macadamia's or brazil nuts, any nut with a uniform surface would work....versatility is the key, most of my Christmas recipes (and many of my recipes in general) are all about versatility, working with whatever ingredients you have to hand...as long as they are healthy!

This will be the last candy recipe of the year....for more last minute inspiration check out the chocolate and candy collection.

What are your plans for New Year's...food or otherwise?

Recipe: Chocolate coated hazelnuts

Ingredients:

1/2 cup raw cacao chip/chunks
4 tbs agave
1 tsp almond vanilla, hazelnut or vanilla extract (almond is my favourite)
pinch stevia
approx. 1/2 cup hazelnuts (with skins or blanched)

Method:

Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'.

Transfer to a small bowl and mix in all remaining ingredients except hazelnuts. Mix well until the mixture begins to stiffen.

Chill the mixture for a short while in the fridge (or about 10 mins in the freezer) until it stiffens considerable but can still be moulded.

Meanwhile roast the hazelnuts for 10 minutes at approx. 170C and allow to cool. Rub off most of the skins (if necessary).

Take a 1/2 tsp sized blob of mixture and mould with fingers to coat each hazelnut. Place on a baking sheet (or similar) so that they are not touching and chill until fully firm. Store in the fridge.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Healthy chocolate candy

I still have so many Christmassy and chocolately recies to share...lets see how many I can pack in before New Year hits, and then there may even be a few more then too since my healthy recipes will tick the box for a 'healthy' new year too. 

Today's recipe is a perfect gifting recipe for all the relatives and friends still to be visited this holiday season!

This chocolate candy was an accident, as many of my recipes are ;-)  I like accidents like this, a little bit of spontaneity and surprise....just when you think something has gone totally wrong it morphs into something totally new. This began life as an idea for a drippy chocolate sauce, but as I stirred the agave in it began to thicken...oh no....oh yes! You note in the method that I have stated 'melt the cacao until it has melted but not overheated' since one batch I made compromised the texture when it went beyond its optimum, I still used it, it was just harder to handle.

I have now experimented with this idea a few more times, its so simple and you can make small batches so it is the perfect base for experiments and flavour combos....go ahead and throw you own ideas into the comments section! If you have an idea for me to try let me know.

almond and roasted hazelnut and peppermint with sprinkles!

Recipe: Chocolate Slices

Ingredients:

1/2 cup raw cacao chip/chunks
4 tbs agave
1 tsp almond, peppermint or orange extract
pinch stevia
2 tbs topping/mix ins e.g toasted hazelnuts or almonds, desiccated coconut sprinkles, chopped dried fruit

Method:

Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'.

Mix in all ingredients other than topping. Mix well until the mixture begins to stiffen.

Spoon onto a layer of non-stick parchment and place another layer over the top. Using a rolling pin, roll out to a even rectangle approx. 3mm thick. Slice into squares (or use a cutter for other shapes), and sprinkle with toppings pressed lightly into the surface.

Chill until solid.

raw cacao chunks

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

No bake Christmas candy collection

Well I actually call these ‘smoosh bars’…if you’ve been following for a while you’ll have probably already figured that out since they pop up quite a lot (read: I am a little obsessed!)’ Smoosh Bars’ was a name that my family began to call them since when asked what they were I simply said ‘its just lots of healthy ingredients all smooshed together.’  It stuck!

I figured smoosh bars  was maybe an odd title for the post…probably less likely to entice people over, and then they’d be missing out on all the fun…(these bars are a lot of fun). So no- bake Christmas candy collection it is since today I am sharing with you my entire collection so far, but the variations are almost limitless, I’d love for you to share your own favourite flavour combos since I know many of you make this sort of thing yourself too!

Below you’ll find the links to previous smoosh posts, note that most of these bars contain nuts. In more recent weeks I have been running low on my cashew and almond supplies and have had a surplus of sunflower seeds, so to readdress this balance I made all the flavours linked below with sunflower seeds in place of the nuts to see how they worked out. The result was almost identical. If I absolutely had to choose I’d maybe say the nut version slightly won over the seed, but there is very little in it, so here we have the perfect most versatile bar collection perfect for school lunches and nut allergy sufferers… and in actual fact perfect for pretty much everyone!

Take your pick and go play!

Chocolate orange bars

Gingerbread Christmas cubes

Fudge topped gingerbread squares
Ginger pumpkin bars with carob

Roasted peanut and cranberry bars

Sunbutter coconut bars

Oh and last but not least…do you remember these mini Christmas puds?…they were my favourite thing last year!

I still love these mini puds...the clove in the top infused the flavour and makes them taste so authentic!

Now, here I have two new recipes to excite you:

Recipe: Marzipan almond smoosh

Makes approx. 10 bars

Ingredients:

70g dates

70g raisins

100g almonds (or sunflower seeds) I did use almonds to make it more aurthentic

50g buckwheat flour (or oatmeal)

30g dessicated coconut

30g dried cranberries

1tsp almond extract*

Topping (optional): 50g cashews or blanched almonds, few drops almond extract and 2 tbs agave syrup. Extra flaked almonds to decorate.

Recipe: Chocolate peppermint smoosh

Ingredients:

70g dates

70g raisins

100g sunflower seeds (or mild flavoured nuts)

40g buckwheat flour (or oatmeal)

30g dessicated coconut

20g cocoa powder

1tsp peppermint extract*

Topping (optional): 50g cashews or blanched almonds, few drops peppermint extract and 2 tbs agave syrup. If desired you could decorate with mini choc drops as a nice contrast.

Method (for both):

Blitz the nuts/seeds in a food processor for a few seconds until they are coarse. Add all remaining ingredients and blitz until you have a fine sticky ‘dough’.

Press the dough into a square container or smallish loaf tin lined with parchment (tin should be approx. 10x15cm) and pack down firmly, I use the flat end of a rolling pin to do this.

To make the top layer, blitz cashews or blanched almonds (make sure there is no skin as it will discolour the result) until they begin to get sticky, add a little agave and flavouring to taste and process a little longer.

Press a thin layer of nut mixture over the bottom layer and decorate with flaked almonds if desired.

 Chill for a couple of hours until firm enough to slice neatly.

Note: you could form into balls instead of making slices.

*use oil based and not alcohol based extracts if possible since the alcohol based versions have a slightly bitter taste due to the alcohol not being ‘burnt off’ as the bars are not baked.

 chocolate peppermint bar

almond marzipan bar

roasted peanut and cranberry bar

For further guidance on making gluten free choices please see  this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

The ‘worlds healthiest’ chocolate truffles!

What better way to begin my ’12 Days of Christmas’ than with rich and indulgent truffles….but not any truffle recipe, this may even be my biggest triumph to date.

Remember the ‘world's healthiest’ fudge? Well these are a spin-off with a different ratio of ingredients to create a soft and squishy truffle dusted in cocoa.

Those who have already tried them a) raved about them or b) requested an order of around a 100 in various flavours to give away as Christmas presents…result!  Hence my various flavour trials undertaken today (see notes below)  I am now categorically totally truffled out…maybe there can be too much of a good thing!

Ok, so here’s the deal, these truffles are rich and melt in your mouth, they don’t require cooking or heating of any sort- just a food processor. In addition they are also sugar free, fat free, nut free, soy free and gluten free (plus dairy free egg free and vegan…but that goes without saying).

It’s crazy…but oh so crazy good!

I can see your tempted…but then you read the word ‘black beans’…I promise you that you won’t be able to tell there are beans in them and the same with dates/raisins/banana…they all just blend together and the chocolate and almond (or flavour of choice)  takes centre stage.

Recipe: The ‘worlds healthiest’ chocolate truffles

Makes approx. 15 truffles

Ingredients

½ can black beans- rinsed and drained

1 mashed banana

½ cup cocoa powder (or raw cacoa powder)

¼ cup dates

¼ cup raisins

3 tbs agave syrup

2 tsp almond extract  (see notes for options)

½  tsp cinnamon (optional to add depth of flavour)

½ tsp stevia

¼ cup GF flour (see notes for options)

2 tbs chia seeds

Coating

2 tbs cocoa and 1tbs powdered unrefined sugar (e.g rapadura). The sugar is not necessary if you prefer a  ‘bitter’ coating. You could also add crushed nuts or coconut here.

Method

Combine all ingredients in a food processor and blend until a smooth dough is formed. The dough will be fairly soft and sticky, it might help to chill for a little while for easier handling.

With slightly wet hands, scoop up the mixture and roll into small balls. Rolls each ball in the cocoa coating.  Store in the fridge or freeze for a firmer truffle (defrost for 5 minutes prior to eating for best flavour).

Notes:

Flavours: You can replace the almond extract with vanilla for a more neutral dark chocolate flavour. Or 1 tsp orange extract and grated orange rind also works well for a fruity citrus truffle. I also tried adding dried cherries and sugar free blackcurrant jam (increase flour content) for a ‘black forest gateau’ truffle. Oh and lastly I rolled some of thre almond truffles in crushed hazlenuts and dipped them in melted chocolate for a ‘Ferrero Rocher’ theme!

Flours: I have tried these truffles with various flours and they all give a slightly different texture. Fine almond flour (not ground almonds) gives a ‘stick to the roof of your mouth’ indulgence. Buckwheat flour has more of a firm bite, and coconut flour is the least ‘gummy’. Sorry- it’s hard to describe…in general all mild flavoured flours should work well since these treats are not baked and the ratio of flour to other ingredients is quite low, its is simply down to personal preference as to the subtleties of texture , or simply what you have to hand (note: all options taste amazing!).

ferrero rocher truffle!

Oh...one final thing!  I have a little bit of excitement to share. A number of my recipes have been featured in a newly release e-book of recipes...the first time I have ever been published in a book!

*happy face, dances excitedly around the room*

The book has been compiled by Little Miss Nutrition and features lots of recipes under various categories: paleo, high protein, clean eating, allergy friendly, vegan/vegetarian, these are then split down further in to the various meals of the day.

Intrigued? Feel free to check it out here.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Fudge topped gingerbread squares

Question: What do you get if you combine this…. 

 

... with this...?

 

Insanely delicious slices of gingerbread fudge of course!!

Chill them in the fridge for a firm nutty bottom layer and a soft and fudgy top layer to sink your teeth into…perfect for serving in pretty little squares.  

These fudge slice isn't really anything new as I simply combined and layered up two of my favourite recipes, but I think it sheds a whole new light on healthy sweets! So pretty and delicate and perfect for sharing as a tea time treat or to wrap in cellophane and ribbons and give as a gift.  

Think of all the flavour combos...you could have a peanut base with a strawberry frosting, chocolate base with a mint or banana fudge frosting, almond base with a marzipan frosting....all the variations are whizzing through my mind!

Ok that’s enough dreaming... the recipes for each element were originally posted here and here, but I have re-written them below for ease.  Prepare and chill the base and then then prepare and roll out  the frosting layer. Drape over the bottom layer whilst pressing firmly... et voila!  Cut into squares (or whatever shape you like).  Note: Slice into smaller pieces than in the photos as these are very dense and filling indeed!

Recipe: Gingerbread fudge

Makes approx. 20 small squares

Ingredients- gingerbread base (double these ingredients to match the fudge quantities)

120g dates

25g almonds

35g cashews

20g raisins

40g ground oats*

30g buckwheat flour

10g chia seeds

1tbs sliced fresh ginger

1tbs ground ginger

½ tsp mixed spice

½ tsp cinnamon

Ingredients- fudge topping

½  can black beans- rinsed and drained

1 mashed banana

½ cup cocoa powder (or raw cacoa powder)

1/3 cup dates

2 tsp vanilla extract

½  tsp cinnamon

½ tsp stevia

½ cup ground oats*

2 tbs ground flax

2 tbs chia seeds

Method:

Starting with the gingerbread base; blend the ingredients together very well.  Press the mixture into a loaf tin, or any tin of an appropriate size so that you have approx. 15mm thickness.

Chill the base layer in the fridge whilst you prepare the fudge.

Blend all the ingredients together to achieve a thick soft dough. Using two pieces of baking parchment, if necessary, roll the fudge to approx. 10mm thick. Remove the gingerbread from the fridge and lift from its tin.

Drape the fudge layer carefully across the gingerbread pressing firmly onto the surface. You may have some fudge remaining (you can form this into balls ro bars). Trim the excess and cut into squares using s sharp knife.

These will keep in the fridge for a week or two. They should also freeze well since I have successfully frozen the gingerbread and fudge elements individually.

 

You can find all of my 'no bake treats' here.

 * for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.