Category Archives: sweets

Decadent Chocolate Cups

IMG_3185 If you’re looking for a treat for mother’s day. These hit the spot. Super decadent chocolatey goodness but no processed sugar or lecithin in sight! They are also vegan and Paleo friendly. I have given you  the basic recipe which you can use to play around with different flavours or you could just make the almond butter cups (pictured). I have a few other variations that I’m working on, which I will add as I make sure the recipes are blog worthy. Some possibilities are raspberry coconut and cacao rocky road, walnut butter cups, pistachio and mint or just the all time favourite coconut rough! Would love to know if you try any of them or if you make up your own creations! Let me know how you go!

Basic Chocolate Recipe

Makes about 12 mini sized chocolates and 1 portion of chocolate for the other variations.

Ingredients

1/4 cup coconut butter

1/4 cup coconut oil, melted

1/2 cup raw cacao

1/2 tsp. vanilla extract

3 – 4 tbsp. coconut nectar

Method

1. Combine raw cacao, vanilla, coconut oil and coconut nectar in a small bowl and mix to combine until no lumps. Add coconut butter and mash together with a fork until forms a paste.

2. Pour mixture into mini or medium silicon/paper cupcake moulds (or if you have them, use chocolate moulds) and place in the fridge for 1 hour or until set.

3. To serve take out of their wrappers/moulds and place on a platter. Nice with a warm chai or coffee or a glass of full bodied red wine.

Almond Butter Cups

Ingredients

1 portion of basic chocolate

3 tbsp. almond butter

1 tbsp. coconut oil

small pinch of Celtic sea salt

Method

1. Divide half of the chocolate mixture between your chosen moulds. Make sure it covers the base adequately. If it is too thin the chocolate may break after it is set. Place in fridge to set.

2. In a small bowl mix almond butter coconut oil and salt together until well combined. Divide between the chocolate filled moulds, to cover the layer of chocolate.  This is the middle layer that will be the filling.

2. Pour remaining chocolate mixture over the almond paste and return to the fridge for 1 hour or until set.

 More Variations being tested, so watch this space!..

Apricot and Coconut Bliss Balls

This recipe comes straight from the cookbook “wholefood for children” by the amazing wholefood chef Jude Blereau. This is a regular creation in my kitchen so I just had to share it with you. I’ve renamed them because they are absolutely bliss! But the recipe is exactly the same a Jude’s. These bliss balls are best eaten nice and cold and are a great afternoon pick-me-up or a nice addition to a sweets plate for a party. I usually make a combined tasting plate of these with my paleo chocolate cake and sweet ‘chocato’ truffles. The only sugar in these balls of bliss come from the dates and apricots, and the fat from the coconut fills you up and gives you slow released energy too so you don’t get that crash like you would from a processed sweet. Dates and apricots also provide you with a variety of vitamins and minerals and are a good source of fibre all of which you would not get from a candy or a chocolate bar. So if you are going to have a sweet treat try these little balls of bliss!

IMG_0912

Recipe

Ingredients

95 g dried apricots (preferably sulphur-free), roughly chopped

55 g dates, pitted and roughly chopped

185 gr coconut butter* (spread)

1 tbsp coconut oil, melted, if required

25 g desiccated coconut

Method

1. Process the apricots in the food processor until they are finely chopped and beginning to come together.

2. Add the dates and coconut butter and process until combined.

3. Scrape down the sides, if needed and continue to pulse again. If the mixture does not come together, add the coconut oil and pulse again.

4. Roll mixture into small balls and then roll them in the coconut and place on plate.

5. Leave in the fridge for 30 minutes to set.

6. The balls will keep in an airtight container in the fridge for up to 2 weeks.

*Coconut butter is the coconut flesh ground into a paste. It is also sometimes called coconut manna. Do not mistake coconut oil for the coconut butter you need for this recipe, as some coconut oils call themselves ‘butter’. You must use the true coconut butter made with the whole flesh in this recipe, otherwise the balls will fall apart. So make sure you check the ingredients that it is made with the whole coconut flesh.

Vegan Mango, Lime and Coconut Cheeze Cakes

I adore vegan baking. This kind cooking uses no animal products whatsoever and thus no animals are harmed in making the ingredients. My Karma points increase massively when I make these babies! Ethics aside though, I love vegan baking for the creative process and challenges involved. It provides new ingredients to explore and a diverse range of interesting dishes that many people have not tried or may not have even thought of. It’s a kitchen challenge that I love to give myself, seeing how I can make a cheese cake without cheese and a pastry without butter. It can also be a lot healthier and provides a different foods to add to my diet. Last week I made these little babies for yes, a baby shower. If you are new to vegan baking but want to put yourself up for the challenge, this is a good recipe to start with. The key is to make sure all the agar agar dissolves into the almond milk.

Ingredients

Crust:
1 3/4 finely ground wholemeal digestive biscuits (made from about 4 short of a normal sized packet)
3/4 cup desiccated coconut
3 tablespoons of  rapadura sugar (unrefined cane juice sugar)
5 tablespoons of melted coconut oil
1 tablespoon of almond milk

Filling:
2 mangoes flesh removed, 1/4 of it mashed into a pure` and the rest cut into thin slices small enough to fit into cup cake moulds.
1 tablespoon of caster sugar
1 1/2 cups of almond milk (unsweetened is preferable)
2 tablespoons tapioca flour
2 tablespoons of agar agar flakes
1 regular can coconut milk
1/2 cup rapadura sugar
zest of 2 limes (from a fine grater)
1/2 cup fresh lime juice
1 teaspoon vanilla extract

Makes 24

Method

For the base
Preheat oven to 180 C.
Place cupcake liners into 2 x 12 hole cupcake trays.
Combine biscuit crumbs in a bowl with sugar and coconut.
Drizzle in coconut oil and mix with a spoon to combine.
Drizzle in almond milk and mix again with a spoon until forms a crumbly dough.
If the mixture is too dry add more coconut oil and almond milk as needed but you don’t want it too moist. You want it crumbly but moist enough so it will stick together when you press it into the base of the cupcake moulds.
Spoon a a heaped tablespoon and a 1/2 into each cupcake mould and press firmly into each base with a teaspoon, making sure they are packed in firmly.
Bake for 5 minutes or until firm and golden.
Set trays aside to cool.

For the filling
Combine mango pure` with the caster sugar and heat for 1 minute to combine then set aside.
Whisk almond milk, tapioca flour and agar agar flakes in a saucepan on medium heat.  Whisk constantly for 5 minutes.
Turn heat up and bring to the boil and continue to whisk constantly for about 5 minutes or until starts to thicken, making sure the agar agar dissolves.
Turn heat down to medium.
Whisk in the coconut milk, sugar, lime juice and zest.
Whisk on the heat for about 10 minutes.
Turn off the heat.
Whisk in vanilla and mango pure`.
Pour filling mixture into a pouring jug.
Pour enough filling into each mould to just cover each base.
Spoon mango slices onto the filling of each mould.
Pour more filling over the mango slices. I like to cover them slightly but still see some of the mango.
Cool on the counter for about 1/2 hour
Refridgerate for at least 3 hours until set.
Serve straight from the fridge with slices of mango and “Rad Whip” ( recipe to follow).

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