'Power parfait'... with chocolate, quinoa, banana, peanut butter...

The chocolate power pudding has now been made with various toppings on a number of occasions. I just love the warm comforting feeling of an 'oatmeal-esque' bowlful but with a protein powered alternative texture to change things up from time to time.

One morning when I had made a big batch of chocolate 'base mix' to keep in the fridge for a couple of days, I layered it up in glasses for a 'power parfait' (having too much fun with aliteration today!)  The youghurt topping was simply soy yogurt mixed with peanut butter and a drizzle of maple syrup. I mashed some banana through the chocolate base mix and sliced the remaining on top.

It made the perfect mid morning snack (after my early morning green smoothie) and once again since the quinoa mix was pre-made it only took mere minutes to throw together, this could easily become a dessert with a little extra sweetness thrown in.
Oh, on a quick side note, I also tried blending up the mix in a processor to get a smooth and creamy base, but it didn't really work that well and the texture didn't change much, but that's cool with me as I love the texture- just saying in case you had wondered...

Recipe: Power Parfait

Serves 2 

Ingredients:

I cup of this chocolate power pudding (chocolate quinoa)

2 small or 1 large bananas

1/2 cup vegan yoghurt

1 tbs peanut butter

2 tsp maple syrup

Cacao nibs to decorate- optional

Method:

Mash half of the banana and mix through the chocolate quinoa pudding. Spoon the pudding into two serving bowls or glasses.

Mix the yoghurt with the peanut butter and maple syrup and spoon over the top of the quinoa layer. 

Chop the remaining banana to top the yoghurt and decorate with cacoa nibs or other toppings as preferred. Chill if necessary (if the quinoa pudding is not chilled) prior to serving.

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.

Watermelon ice lollies

This recipe is the simplest spin off from this summer watermelon cake!   Frost, Slice, Freeze, Eat...

Even of you don’t plan to make the cake, it’s still really easy to whip up the chocolate frosting, spread a thick later on a large watermelon segment, slice up and freeze. Throw on nuts or sprinkles to add some jazz and crunchy texture. I just frosted the outer edge of the segment before slicing but you could add extra if you prefer.

The original cake got a bit of stick by some who felt i'd 'desecrated' the watermelon... but that's cool, each to their own, though I felt my healthy 'not sickly sweet' frosting was a true compliment. To be honest watermelon chunks are also are pretty good on their own and so refreshing on a hot summers day (we are finally getting a few of those at the moment- let's hope I haven't now jinxed it!) 

But hey, if it gets chilly again I know what I'll be making...my pineapple baked oatmeal...warm comfort with holiday feelings all in one!

Recipe: Watermelon ice lollies

Makes 4-6 lollies

Ingredients:

1 large slice of watermelon segment- peeled and de-sseded (as far as possible)

Chocolate frosting: 

2/3 cup vegan yoghurt (I use soy)

2 tbs fine coconut flour (increase to 3tbs if thicker consistency required)

2 tbs cocoa powder

Stevia or syrup to taste

A few drops vanilla extract- optional

Method

Combine all ingredients in a small bowl and stir together well. Let sit for a few seconds and test the consistency (coconut flour absorbs a lot of liquid), add more wet or dry ingredients as needed)

Place the water melon slice on a plate suitable for the freezer.

Using a knife thickly frost the watermelon slice. This will be easier if you first pat the surface of the melon dry to remove excess moisture. I found it easiest to frost the largest area of outer skin and also I did not want to fully frost the lolly. Press extra fruits, nuts or sprinkles into the frosting if desired.

Carefully  push lolly sticks at intervals into the fat side of the segment making sure to leave the frosting intact. Slice the water melon carefully and slightly separate the segments so that they don’t freeze together.

Place in the freezer until solid and then re-bag as necessary to store. Allow to defrost for 5 mins prior to eating for optimum texture (and so you don't break your teeth!) 

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.

'Not as you know it' Nutella

Yes, yes I know there are plenty of 'healthy' 'vegan' nutella recipes already lurking around the blogosphere... and for good reason, who doesn't like a drippy spoonful of thick creamy chocolate?

So far I have avoided the temptation to make my own. Partly because  had concerns as to my self control once made, but also many of the recipes I'd come across had a number of time consuming steps and also many recipes also left a lot to be desired in the healthy department.

I made my first version of the 'Nutella' a week or so ago here for the Real Food Source. It was delcious and the coconut sugar gave a lovely caramelised touch.  I wanted to reinvent it again with a slight twist this time using my ever faithful date paste.

You'll notice there are no roasted hazlenutsa in this recipe, so technically its not Nutella at all...rather a chocolate almond spread. Somehow that description didn't tantalize my tatsebuds in quite the way it should! The chocolate really takes centre stage and the creamy almond paste (make your own or buy it) just brings it all together in a rich and creamy spread.

Plus if you add a little extra water you'll have an amazing chocolate drizzle sauce! Sooooo good.

Recipe: Healthy ‘Nutella’

Makes just under 1 cup

Ingredients:

1/3 cup almond paste*
1/3 cup date paste
3 tbs cocoa powder
1/3 cup boiling water

*almond paste is just blanched almond butter. Make your own or buy it for example here

Method:

Stir the cocoa into the boiling water until smooth. Add all ingredients to a blender and blend until very smooth. This works best with either a smallish sized blender or double the amount (the mixture had a tendency to fling itself to the edges of my large Thermomix and I had to scrape it down a few times)

Store in the fridge. it will thicken up a little. This would also be good mixed with a little hot water and served as a chocolate drizzle sauce. You may want to add a couple of drops of stevia to add sweetness if diluting as a drizzle.

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.

Choc chip chunks- no bake!

This recipe originally formed the basis for one of the Wholeplus Energy range, but then my flavours changed tack and this got nudged out. They are delicious though so they couldn’t be sidelined without a big shout out on here!

So simply- just three key ingredients. I use cocoa nibs which are amazing in these bars, they give a harder crunch and a bitter chocolate taste, but of course if your prefer to swap in dark chocolate chips then feel free to do so.

I used a little vanilla bean powder in this recipe, I sometimes find that liquid extracts made with an alcohol base have a slightly bitter aftertaste in no bake treats- use the oil based versions if you can. Some people also find that a touch of  almond extract gives more of a cookie like flavour.  Don’t skip the salt as it really makes the flavour come together and pop!

For more no bake treats and bars, you’ll find them here.

Recipe: Choc chip chunks

Ingredients:

50g cashews or almond (use blanched for a lighter colour)

100g dates ( I use deglet noor)

20g cacoa nibs

Up to 10g ground oatmeal (only if mixture is too sticky)

1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder (or almond extract if referred)

Pinch sea salt

1 tbs maca powder (optional-gives a slightly ‘malty’ flavour)

Method:

Coarsely process the nuts and set aside.

Blend the dates until they form a paste. Add all the remaining ingredients and pulse to fully combine whilst keeping coarse chunks. The mixture should be slightly sticky.

Form bars by pressing the mixture into the bottom of a lined mini loaf pan, and allowing to chill to firm up before slicing. I then chopped the bars into cubes.

 
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.

Baked 'coconut cream' cheesecakes

More coconut cream concoctions...this stuff is totally amazing, please don’t roll you eyes at me as I go off on one again!  Try it first...please (if only to shut me up!!)

Ok, so now we've tried it as a creamy whipped topping, as a thick mouse, in a cream egg and as a chilled cheesecake. So how about cooking it?

Yes, you can bake this stuff too!!

My initial reason for doing this was to see whether I could make a light and not too thick mix and then bake it instead of freezing it and still be able to take it out of a pudding mold (i.e muffin case). Without baking these little beauties there would have been no way that I would have been able to remove them...that would have been an absolute mess!

It worked perfectly since the short baking time seals the edges and allows them to pull away from the muffin case or whatever silicone mold you use. Since the edges pull away I would suggest that you would also be fine with metal cake pans- just edge round using a knife to lever them out.

You can add any mix-ins you choose, I tried out a few options but creativity is virtually endless.  I would suggest serving these cheesecakes hot, just for a change and to make the most of the ‘just baked’ feel.

Oh, before I go....here is one more coconut cream idea... a chocolate cookie cream sandwich that I posted over here at the Real Food Source. I based the recipe on my popular chocolate quinoa cookies.

Recipe: Baked coconut cream cheesecakes

Makes 3-4 mini cheesecakes

Ingredients:

2/3 cup soy yoghurt (other yoghurts would probably work well)

3 tbs fine coconut flour

Stevia or syrup of choice to taste

1/2 tsp vanilla extract

Topping mix-in options

2 tsp cocoa powder

Crushed frozen raspberries (frozen are easier to handle to create a mottled not blended look)

Blueberries (frozen are best to avoid burning during baking

Base: I used a variant of my breakfast cookie oat base without the choc chunks, or you could use a smoosh bar style base. Or go for no base at all!

Method

Combine all cheesecake ingredients in a small bowl and stir together well to from a thick paste. Add mix ins as necessary.

Press chosen base mix (if using) in the bottom of mini muffins or cupcake tins (use silicone for ease of removal) and then top with the cheesecake mix  and toppings. Bake for 5-10 mins at 180ºC just until the edges have baked and sealed and the mixture is heated through, no need to be golden. The baking will seal the edges and make for an easy removal.

Serve hot or cold.

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.

Tough Mudder Challenge... and chocolate 'boost' mousse!

For those of you who are dedicated followers of my blog....I think there may be a few of you out there somewhere ;-)  You will have seen a sneak preview in this weeks Mantra for Monday.

I true crazy style I have signed myself up for a challenge, a challenge that actually brings me out in a cold sweat of panic just thinking about it...though I am now getting used to that feeling.

This blog began back in 2011 at a time when my life and perception of the world around me was changing, I was changing and since that time I have not stopped. This is simply the next chapter...pushing that little bit harder and testing my limits both physically and mentally. Off the back of my Lent Challenge is needed a kickstart and in response I have signed up to Tough Mudder, taking place south of London on Saturday June 8^th...just 8 weeks away.

‘Fit foods’ will take priority in the run up to the challenge and so I will be busy using this Fit Food collection of recipes in coming weeks... but always one to add to a collection here is another offering for you today.  

I rarely supplement protein but if I do it’s typically hemp as the cleanest whole food form of protein powder. This is a spin off from my Green Smoothie Cheesecake and coconut cream discoveries. It makes great dessert like snack or semi-freeze for a soft serve or cheesecake option...choices choices!  The texture is mousse like with the soft grain from the hemp and coconut flour giving a great texture- it's not smooth and silky but has a soft light grain and almost bubbly bite (difficult to describe).

I originally made a single serve mini portion (it's intense so you don't need a large serving), but as that worked out so well I increased the ingredients and tweaked things ever so slightly to make 6 portions that I have piped into mini muffin cases and frozen.  Simply pop one out and allow to defrost just a little when you are in need of a boost!

Chances are you’ll be seeing some more ‘fit food’ recipes around here...

Recipe: Chocolate 'boost' mousse

6 servings

Ingredients:

1/2 cup hemp protein (other powders may also work)

3 tbs cocoa or raw cacoa powder

1/4 cup fine coconut flour

2 tsp maca (optional )

1-2 tbs ground chia

1 cup mashed ripe banana (use frozen for a thicker consistency)
1 tbs coconut oil- melted

1/4 tsp stevia to taste
1/2 tsp vanilla extract

up to 1/2 cup non-dairy milk or choice (use more of less depending on desired consistency and whether or not you used frozen banana)

Method:

Blend all ingredients together until very smooth. 

Spoon or pipe the mixture into mini muffin cases (I piped it for purely for aesthetics!) Freeze for 30 minutes or so if you prefer a soft serve consistency, or freeze longer if planning on keeping for a few weeks. 

Serve at room temp or chilled and topped with extra fruit, nuts, chia seeds or trail mix if desired.

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.

Creamy dark chocolate pudding or shake....you decide!

I am dreaming of chocolate...probably...as I'm trekking up mountains as you read this!

I know being the week after Easter you are probably now screaming at the screen... 'no more chocolate, i'm all chocolated out'  Maybe? Maybe not?

Either way, you'll enjoy this chocolate treat, super chocolatey, BUT super light and healthy (i'm still enjoying my sugar free explorations!) and best of all you can make it two ways. A thick after dinner chocolate pudding or a dreamy creamy chocolate shake. Just a slight tweak or ingredients gives you both options...can't decide? half and half the mixture after the first stage before adding the rest. Its not too sickly sweet, more of a dark chocolate twang, and it has a great lower fat and higher protein content. The banana taste is very subtle in the background and so barely noticeable (in my opinion).

Ok, so if you've got a little impatient and have already scrolled down to the recipe you'll have noticed the first item in the list... black beans! Have any of you guessed where this concoction was inspired from?

Yes...these babies!  When making a batch of truffles I always add a little soy milk to the remains in the processor and then blitz to loosen the mixture from the blades and sides before washing the Thermomix bowl out... It makes a fab chocolate milk, so then I tweaked it a little added a few extra bits to turn it in to a super creamy shake.  Simple! just make sure you blend and blend... I recommend straining the mixture through a sieve into the glass before drinking it so make sure it is super smooth, this is less important for the pudding as you wont notice the odd tiny piece of bean or date fibre.

The topping you see is my own so light but decadent newly created coconut flour frosting...it is what inspired this creation, so you can probably figure it out for yourself if you want to give it a try, but I will write up the post in full for you next week. Dust with cacoa nibs and you are good to go!

Recipe: Chocolate pudding or shake...you decide! 

Serves 2-3

Ingredients: chocolate shake

½ cup black beans

1 small mashed banana (1/4 cup approx)

3 tbs date paste (or 4 softened dates)

A pinch of stevia to taste

¼ cup cocoa powder

1 tsp vanilla

Approx 2 cups milk of choice (I’ve tried with both almond and soy)

1 tbs melted coconut oil

Note for a chocolate pudding reduce the milk to 1 ½ cups and increase coconut oil to 2 tbs)

Method

Process the beans, banana and dates until you have a thick smooth paste. Add remaining ingredients and blend until very smooth. Pour into serving glasses or bowls and chill for approx 30 minutes until thickened.  If serving as a shake strain through a sieve.

Serve in tall glasses or short bowls...perfect with a coconut cream topping... recipe to come next week! sorry to make you wait :-)

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.

Introducing 'The Real Food Source'

For those of you who've been following me for a while now, you will have heard me talk about this company before.

My involvement has been growing over the past few months and so today I wanted to bring you up to speed and formally introduce you...feel free to pop over and say 'Hi' to the guys to show a little bit of love!

The 'Real Food Source' is a company I am pretty passionate about. REAL. FOOD. SOURCE. Speaks for itself really!

I first came cross them back in late 2010 before this blog had even been conceived, back at a time when the plant based wholefoods lifestyle had only just begun to intrigue me. They were a small company who had started out selling chia seeds at the very best prices I had come across anywhere in the UK (and believe me when I say I had done a lot of reseach!), so from that first moment my custom was on board. As the months passed and their stock list of allergy friendly, gluten free ingredients grew along with my interest in wholefoods and the advent of my blog, we began to correspond a relationship developed.

I began writing recipe blog posts for them to demonstrate the ways in which their ingredients could be used. Now in more recent months things have kicked off on a whole new level, a newly redeveloped and re-branded website, complete with photography of all the ingredients (courtesy of moi!), more and more product lines added to an ever growing list based on our own discoveries and customer feedback.  Plus now....the for the even more exciting part, they have launched their very first product... a 'Free From' coconut sugar chocolate!

Check out this link for more information about the product but below I extracted some key info from their website:

"Our very own organic coconut sugar chocolate! Wonderful 72% cocoa solids certified chocolate couverture bars made with the very same ingredients we sell online here at the RealFoodSource.  It’s wonderful chocolate taste comes from the single origin cocoa liquor and butter made produced from Dominican Republic cocoa beans.
We have this chocolate produced with our organic coconut sugar, organic cocoa liquor, organic cocoa butter, and absolutely nothing else. Not even a trace of lecithin! Produced in a free from facility, there is no egg, no gluten, no nuts, no dairy, no soya or any other vegetable oils. While many leading brands of chocolate state they may contain traces of one or more of the above allergens our chocolate does not. Also suitable for vegans!" 

I also have pleasure in being able to offer my readers a 15% discount on their first order of this chocolate all you need to do is type 'INCCAKECHOCS' for the discount code When you add the chocolate to your shopping basket. Unfortunately this offer is only available for UK residents.  I genuinely believe in this company, and can honestly say that their prices are some of the best (if not the best) you will find in the UK and their ethos on wholefoods is also very similar to my own which is so important.

Please note, this is not a sponsored post in any way... this is simply and honestly a company I have developed a close working relationship with and I wanted to take this opportunity to reveal all to my readers and give you the opprotunity to get involved too! You will hear their name pop up from time to time and, if you are anything like me, it's nice to get a feel for who 'these people are'. Or maybe you are not like me and couldn't care either way...! :-)

Have a little browse around and whilst your are there fee free to check out the recipe tab with the back catalogue to see all the recipes I have compiled for them over the last year or so! (you'll probably notice that there are quite a few spin offs from this blog!)  Here's a little photomontage below to get you going.... plus the most recent Easter themed recipe i've posted there today. Chocolate coconut nests, with date and coconut vanilla eggs!

I will be sure to keep you posted on any more exciting up coming developments. It's an exciting time for me and building links with other companies to spread the world of whole food goodness can never be a bad thing, right?

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!)

Choc-berry buckwheat bake

I have a new favourite....maybe two new favourites! Here we have them combined together in the same dish!

The concept of the buckwheat bake is nothing entirely new since buckwheat has formed the basis of my gluten free cakes and single servings for some time now, but for some reason I have never given it credit in its own right before. So today we celebrate all that is buckwheat!

The concept of the buckwheat bake is not my own and has been explored in various ways over at Ashley’s blog Edible Perspective. This is where I also first came across the general concept of the coconut cream topping (but I've just looked back and can't find the page to link it too-sorry!), I’ve since taken that idea to some crazy new heights (p.s I’m super excited about it!!) You may have seen a photo or two pop up on my Instagram in the last few days.

The buckwheat bake makes the perfect breakfast dessert....my absolute favourite combination. I think these little gems even give my baked oatmeal concoctions a run for their money...craziness indeed!

I have made the buckwheat bake a few times now, in different sizes and varying the cooking technique. Both the oven and microwave work just fine. The photos here show the single serve microwave version but I also made a large oven bake version for Mother’s Day last weekend which was luscious...slightly more moist and fudgy than the microwave version.

You can use any fruit you fancy, I was in the mood for red berries since I was going for a Mother’s Day theme, I also opted for chocolate to max out the indulgence factor, but you could omit this is you preferred. I imagine pumpkin, ginger, apple, pear and banana bread versions would also be amazing.

Ok, I’m going to stop now, I’ve made myself hungry, and have no food to hand. Never a great plan.....

Oh, and the topping...I almost forgot!

I’ll save that for another post :-p

Recipe: Choc cherry buckwheat bake

Serves 3

Ingredients:

½ cup buckwheat flour

2 tbs cocoa powder

½ heaped tsp baking powder

¼ cup date syrup (or 2-3tbs other sweetener o]f choice)

1 tsp almond extract

1 mashed banana (or ¼ cup apple puree or yoghurt)

1 tbs chia or flax

1/3 cup milk of choice (I used soy)

------------------

1 cup of mixed berries (I used frozen blueberries and raspberries)

¼  cup flaked coconut or almonds (I used a mixture)

Method

Combine dry ingredients in a medium bowl and set aside. Combine wet ingredients in a small bowl and then add to the dry, mixing lightly but thoroughly.

 Break up the raspberries a little and mix half of the fruit lightly through the batter- I used frozen fruit to minimise colour running.

Spoon the batter into 3 single serving dishes or one larger dish. Grease the bottom of the dish if you are using a larger dish and not eating directly from it. Press the remaining berries onto the top and sprinkle with the coconut/almond.

Bake at 180C for approx 30 minutes until a toothpick inserted into the centre comes away clean. Note: individual dishes are likely to require less baking time. Alternatively serve into individual dishes and microwave on full power for 2 minutes each.

The microwave version in slightly dryer and cakier than the oven version which I found to be a little more moist and fudgey which I (slightly) preferred.

more buckwheat bakes.. with the first trial of topping (not as smooth)

Mother's Day bake- sorry for 'blue' photos the daylight was not cooperating!

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.