PB Cacao Bliss Balls

I’m cooking like crazy at the moment just because it’s the last few days before I jet off for holidays and I’m preparing for home kitchen withdrawal symptoms! These bliss balls are so quick and easy to make, I got to start eating them basically straight away! So I’ve tweaked a recipe that I’ve already shared to make these ones! All you need to make these delicious treats is 4 ingredients! These are 100% gluten free, dairy free and refined sugar free!

PB Cacao Bliss Balls

What you’re going to need

1/4 cup walnuts, blended into a meal

1/3 cup dates, chopped

1 tablespoon cacao powder

1 tablespoon peanut butter

coconut for rolling (optional)

Method

1. Set up a lined tray.

2. Add all the ingredients into a pulse blender. Pulse blend until the mixture combines. It will resemble the texture of soil but when pressed together will stick together.

3. Once combined, roll a generous teaspoon worth of the mixture into a ball. Repeat until all the mixture is gone.

4. Sprinkle with coconut (optional) and store in an airtight container in the fridge!

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Chocolate and Avocado Bliss Balls

Avocado + Chocolate = New found heaven

Avocado is a perfect dairy substitute as it provides a creamy, neutral base for basically anything from pasta sauces to my featured bliss balls!

These are super duper easy and jam packed full of goodness! They have an amazing mousse texture and just melt in your mouth! Perfect treat for any time of the day I say!

So here’s what you gotta do to create these marvellous treats which will last about 5 minutes…

Chocolate and Avocado Bliss Balls

What you’re going to need

1/2 ripe avocado

75 grams 70% dark chocolate, melted

1/3 cup almond meal

1 tablespoon cacao powder

Method

1. If you’re making your own almond meal, prepare that first by blending up the almonds until they form a coarse powder.

2. Combine all ingredients in a pulse blender until well combined and a smooth consistency is established

3. Prepare a tray with a piece of grease proof paper. Using gloves (or no gloves, depends how grubby you’re willing to get), roll the mixture into balls and place on the tray. (My mixture yielded 8 medium sized balls)

4. Place the tray in the freezer until set (or if you’re patient, put them in the fridge for a few hours)

5. Devour!

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Dairy Free Chocolate Brownies

I’m sure every budding chef or foodie has a dish that they can never get quite right no matter how many times they try. For me, that is brownies. I have tried an endless stack of recipes and I’ve never been truly satisfied with them until today! I also wanted to keep them dairy free so that my body didn’t freak out when I consumed almost the whole batch in one sitting…These ones are also vegan for two reasons: 1. Running out of eggs can be the be all and end all for some recipes…until today and 2. If you haven’t had your daily dose of fruit, the bananas work as a great way of incorporating them into your day. Normally, I do extensive research to find a recipe to inspire me (and also to make sure I get the right balance of wet and dry ingredients). However, today, I made this one up completely from scratch!

Dairy Free Chocolate Brownies

What you’re going to need

1/2 cup flour

1/4 cup cacao powder

1/4 cup brown sugar

1/2 cup olive spread/dairy free spread

2 bananas, pureed

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

100 grams 70% dark chocolate, roughly chopped (save a bit extra for drizzle)

Method

1. Preheat oven to 200 degrees Celcius. Grease and line a square tin with baking paper.

2.Using a pulse blender/stick blender, combine the bananas, vanilla and sugar until smooth.

3. Sift the flour, cacao powder and baking powder in a medium bowl.

4. Mix the wet ingredients with the dry ingredients until a reasonably thick batter forms. Mix in the dark chocolate.

5. Pour mixture into tin and spread evenly. Bake in the oven for 20 minutes or until a skewer comes out with a little bit of chocolate still on it. Allow to cool in tin for 5 minutes then transfer to a cooling rack.

Optional steps: Chocolate Drizzle

1. To melt the chocolate, place a bowl with the chocolate over a pot of boiled water. The steam from the water will begin to melt the chocolate. Continue to stir until the chocolate is completely liquified.

2. I have a plastic syringe which I use for my piping, but you can use a small plastic bag if you don’t have a syringe. Place the chocolate inside the bag and make a very small cut off the corner of the bag. Then pipe away!

Aside: Yes, I like to play with my food and so I had lots of fun with the leftover chocolate drizzle!

Raw Cacao Truffles

Every human being should know that yes, 3:30itis is a legitimate thing. It is that time of day when you start to get sleepy, hungry and feel a whole mixture of emotions. Luckily today, I decided to manage my 3:30itis with some raw treats which are jam packed with all the good stuff and no nasties (not even any sweeteners are added!!!). These glorious creations were so easy, they took about 2 minutes!!!

Raw Cacao Truffles

What you’re going to need

1/4 cup almonds (or store bought almond meal just depends what you have on hand)

1/3 cup dates, chopped

1 tablespoon cacao powder (keep out the packet for decoration later)

2 teaspoons chia seeds

1 tablespoon tahini

dessicated coconut for rolling

Method

1. If you’re using whole almonds, you will need to process these first into a “meal” . For this step, simply throw your almonds in a pulse blender and pulse until desired consistency is achieved (mine turned out quite fine but not store consistency but I enjoy the texture it gives)

2. Add all of your ingredients into the pulse blender and blend until mix comes together (it should be quite thick and a bit sticky so you may need to scrape down the sides of your blender and blend again.)

3. I used rubber gloves for this stage – Using a teaspoon, scoop a heaped spoonful of mixture into your gloved (or ungloved hands), roll into a ball and place on a plate/tray. (Truffles are meant be small due to their flavour richness but obviously this is a personal preference)

4. Continue rolling into balls until all the mixture is used up. This recipe yielded 12 for me but this may vary. Roll the balls in dessicated coconut or sprinkle with some freshly sifted cacao powder (or both)

5. Store in the fridge (they’ll probably last a week but there’s no way you’ll need that long!!!)

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Egg Free Pancake

So since I had already eaten a stack of eggs this week, thought I should cut down for a little bit and so this gave me the chance to experiment with homemade pancakes without eggs. This is also great if you run of eggs during the week and still want pancakes for breakfast! These were so easy, I couldn’t believe it! But me being me, I was really indecisive with what flavour pancakes I wanted so I made two kinds!

Chocolate and Vanilla Egg Free Pancakes (yields 6 – 3 chocolate, 3 vanilla)

What you’re going to need

1 cup flour

1 cup soy milk (keep handy because you might need it again later)

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 teaspoon cacao powder (keep aside for now)

Method

1. Sift the flour and baking powder together in a small bowl

2. Add the milk and vanilla extract and whisk until mixture is smooth and combined

3. Warm up a non stick pan on a medium heat. Use a ladle to add 3 equal portions of batter on the pan whilst keeping half of the mixture in the bowl

4. Once bubbles start forming, flip over and cook for another minute or two (I noticed these pancakes cook a lot quicker than any other pancakes I’ve made). When cooked, set these aside.

5. To the remaining batter, add the cacao powder and whisk until combined (I found that I needed to add a little bit more milk here because the batter was way too thick otherwise)

6. Cook the same as the first batch by creating 3 equal portions on the pan and flipping when the bubbles appear.

7. Serve with fruit and maple syrup!

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Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!

“Reese’s” Peanut Butter Cups

So basically my satay obsession also means I’ll pretty much eat peanut butter with anything and everything. So, this leads me to tonight’s dessert creation ~ a recreation of the Reese’s Peanut Butter Cups. However, these bad boys are raw, vegan and sugar free (win!). Obviously with anything food, you should always be sure to eat things in moderation, even though it is very difficult with these as they are highly addictive!!! But being Easter and all, I felt I could treat myself to one…maybe two…ooo and there goes the third one. I can’t take credit for this recipe, it was the lovely Sarah Wilson (https://iquitsugar.com/yet again who brought me the inspiration I needed. However, I did my usual routine and substituted half the ingredients either because a) I don’t like them or b) I don’t have them.

Raw and Vegan Peanut Butter Cups

What you’re going to need

1/2 cup Nuttelex Olive Spread (melted)***

1/2 cup cacao powder

2 tablespoons maple syrup

2 tablespoons soy milk

1/2 cup peanut butter

generous pinch sea salt

12 small patty pans

Method

1. Mix up your cacao and melted olive spread in a bowl until combined (do not whisk, I tried this and the mix got all caught up in it and it was so messy, so please use a wooden spoon!)

2. Add the maple syrup and soy milk. Stir in with the cacao mix until combined and smooth. (mine turned out semi runny so it won’t pour so you will need a small spoon for the next part)

3. In each of your patty pans spoon a generous portion of the cacao mix. Pop these in the freezer for about 5 minutes (they will still be softish when they come out)

4. Melt your peanut butter in the microwave for 20 seconds or until in a thick liquid form. Pour into each patty pan until the cacao layer is covered (I made my peanut layer quite thick just because I love the stuff). Sprinkle with sea salt.

5. Pop back in the freezer for about 20 minutes or so. Then take them out of the paper and devour!

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*** Nuttelex is an Australian owned and made product which is probably not available outside of Oz. The olive spread I used is dairy free and actually has less fat and calories than coconut oil (I was quite surprised actually). The reason I chose to use this as opposed to coconut oil is mainly for the taste factor (these have no taste of coconut at all) and also because of the price of high quality, unrefined coconut oil. I do enjoy coconut and have nothing against it but it is nice to have a raw dessert that doesn’t taste like coconut! I am planning on using olive spread as my substitute for all recipes that include coconut oil.  I have done extensive research to try find a substitute for coconut oil and this has been the best one so far.