Salted Caramel Bliss Balls

As much as I adore PB choc bliss balls, thought it was time to try something else! Whoever thought of bringing sweet and savoury flavours into one dish is a genius. I have taken that concept and put it into my bliss balls as they are fast becoming one of my favourite work snacks.

Bliss balls are super easy, jam packed full of deliciousness and will keep you full for your afternoon! These are dairy, gluten and refined sugar free!

Salted Caramel Bliss Balls (yielded 8 for me but will depend how big you roll them)

What you’re going to need

1 cup dates, chopped (soaked in boiling water for 15 minutes if not moist)

3/4 cup walnuts (soak in cold water for 30 minutes – optional)***

1/2 tablespoon rice malt syrup

1 teaspoon vanilla extract

sprinkle cinnamon

cracked sea salt (to taste)

desiccated coconut for rolling

Method

  1. In a food processor, add of the ingredients except the coconut.
  2. Process until ingredients are well combined.
  3. On a plate, add a few spoons of desiccated coconut. Using gloves, a spoon or bare hands, roll the mixture into evenly sized bliss balls.
  4. Roll each ball through the coconut. Repeat until all the bliss ball mixture has been used.
  5. Store in the fridge/freezer and enjoy!

Salted Caramel Bliss Balls

*** The bliss balls will still turn out wonderfully without soaking the nuts prior to blending, but soaking them makes them so so creamy and perfect for these sweet treats!

Strawberry and Cream Cups

As a big fan of dessert, I always make sure there is something delectable either in my fridge or freezer for me to devour straight after dinner.

The whole lactose intolerance thing unfortunately deters me from eating ice cream at home (which sucks because I used to eat it all the time). Alas, everything coconut has become my new favourite dairy substitute for creating desserts and so led to today’s creation.

Desserts for me don’t have to be super sweet to be enjoyable. This dessert I find is just the right balance of sweet, creamy and a bit of tartness from the strawberries. This recipe requires just 5 ingredients and about 15 minutes of your time (plus freezing time)

Once again, silicone moulds are the way to go with this kind of food preparation just for ease of removal!

Strawberry and Cream Cups (yields 6)

What you’re going to need

Strawberry Layer

6 strawberries, pureed

1 teaspoon maple syrup

Cream Layer

1/2 cup coconut cream

1 tablespoon coconut oil

1 teaspoon vanilla extract

Method

  1. Place your silicone moulds on a tray that will fit in the freezer. Mix the pureed strawberries and maple syrup together in a bowl. Pour even amounts into each mould then place the tray in the freezer.
  2. In a bowl, whisk the coconut cream, oil and vanilla extract until well combined.
  3. Check the strawberry layer in the freezer. If slightly firm to the touch, remove the tray and pour even amounts of cream into each mould.
  4. Place tray back in the freezer until cream has completely set. (1-2 hours)
  5. When ready to eat, pull out of the freezer for about 10-15 minutes before consuming.

Strawberry and Cream Cups

PB Chocolate Dessert Cups

Peanut butter and chocolate. A continued match made in heaven that will never get old. I wanted to make cups again with these ingredients because they taste so damn good! I also wanted to try make a more doughy consistency for the middle as opposed to just scooping some PB in there (obviously that would taste awesome too but creativity is always fun)

My new workshopped recipe is here to make them much more simpler and so you can get them in your mouth twice as quick! I also jampacked some other goodies in there too for added healthy fats and fibre.

These only contain 4 ingredients!!! Simple is always best in my eyes as no one really wants to drown in a recipe that has a million ingredients. If I can make it with less, I will and so hopefully you’re inspired enough to try make these for yourselves! 100% dairy free and vegan friendly.

PB Chocolate Dessert Cups (yields 4)

What you’re going to need 

1/3 cup almonds

1/3 cup rolled oats

2 tablespoons smooth peanut butter

6-8 squares 85% Lindt Dark Chocolate (if you want it sweeter but still dairy free go for 70% Lindt)

Method

  1. Prepare 4 silicone moulds on a tray that will fit in your freezer
  2. In a pulse blender, add the almonds and oats. Blend until a coarse meal is formed. Add the peanut butter. Pulse again until mixture forms a crumb which when pressed between fingers will stick together
  3. Melt the chocolate in a heatproof bowl using your preferred method. Using a spatula, spread the chocolate on the bottom and on the sides of the silicone moulds. Repeat for all 4 then place in the freezer.
  4. After about 10 minutes or once chocolate has set, add equal parts of the PB mixture to each cup. Press down gently until even.
  5. Pour the rest of the chocolate over the PB mixture to make a top for the cups then place in the freezer again until set.
  6. Remove from moulds once chocolate has completely set.
  7. Store in the fridge or freezer it’s completely up to you!

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Peanut Butter Slice

The peanut butter party continues at my house this week with this super simple peanut butter slice. I really enjoyed this because I used crunchy peanut butter as opposed to smooth so you get bits of peanut throughout which I love. Another dessert where a bit of time waiting by the freezer is required but I assure you it is worth it!

These are dairy free, gluten free and refined sugar free!

Peanut Butter Slice

What you’re going to need

1/4 cup  almonds

4 dates, chopped

1/2 cup coconut cream

3 tablespoons crunchy peanut butter

1 tablespoon coconut oil

1 tablespoon maple syrup

Method

  1. In a small square tin or ceramic baking dish (my dish was about 10cm x 10cm), line with baking paper overhanging the sides
  2. In a pulse blender, blend the almonds into a coarse meal. Add the dates and pulse again until a crumb comes together.
  3. Press the almond crumb into the base of the dish making sure it is even. Set aside (outside the freezer)
  4. In a small bowl, whisk the coconut cream, peanut butter, coconut oil and maple syrup until well combined.
  5. Pour mixture over the almond base. Pop in the freezer for 1-2 hours. Slice into squares and store in the freezer until ready to eat.

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Peanut Butter and Coconut Cups

I was lucky enough to attend the Goodness Me Box Wholefood Markets last night at the Grounds of Alexandria. A night filled with healthy and wholesome food and sweets! They also had some really good offers on some of the brands I already use quite often including Mayver’s! I have never tried their peanut and coconut spread so was keen to grab a jar and test it out! I had a surge of genius to whip up some peanut and coconut cups! I had some leftover coconut cream from a mousse I made the other day and so I had a good collection of ingredients to create something new and delicious! This recipe only require 6 ingredients! Preparation and assembly takes less than 10 minutes and so the longest part is just waiting by the freezer to dive in and start eating! These are conveniently gluten free, dairy free and refined sugar free.

Peanut Butter and Coconut Cups (yields 4)

What you’re going to need

1/4 cup almonds

1/4 cup chopped dates

1/2 cup coconut cream

2 tablespoons Mayver’s Peanut and Coconut Spread

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

Method

  1. In a pulse blender, blend up the almonds into a coarse meal. Add the dates and pulse again until a moist crumb forms (when you press the mixture between your fingers, it should stay together)
  2. Prepare a tray that will fit in your freezer. Place silicone moulds onto the tray. Spoon an even amount of the almond date mix into each mould and press firmly to make sure it is flat. Set aside (not in the freezer)
  3. In a small bowl, add all the other ingredients and whisk until mixture is uniform with no lumps.
  4. Pour an even layer of the peanut and coconut mix into each mould. Pop in the freezer until set! (1-2 hours)

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Granola Bars

One of the first food photos I ever shared online was granola bars! They are so easy, healthy and can be made with pretty much any dried fruits or nuts that you have on hand! These ones that I have made today are just something I thought up on the spot and have ingredients which I have used in previous desserts but had some leftovers. I like this recipe because it is all done in one bowl (besides a heating component) and there is no prep required for the dry ingredients. These are dairy free, refined sugar free and filled with healthy fats found in both the almonds and peanut butter!

Granola Bars

What you’re going to need

3/4 cup rolled oats

1/2 cup almonds

2 tablespoons chia seeds

1 tablespoon sesame seeds

1/3 cup peanut butter

1/4 cup maple syrup

2 tablespoons coconut oil

Method

  1. In a large bowl add all the dry ingredients as is.
  2. In a small saucepan, add the peanut butter, maple syrup and coconut oil. On a low heat, warm until the peanut butter has melted and combines with the other liquids
  3. Pour liquid over dry mix. Using your hands or a spoon, mix until well combined and ingredients are well dispersed through the mix
  4. In a lined tin, press the mixture flat with your hand until even. Freeze until firm but not completely solid. Slice into bars and store in the freezer for maximised storage life.

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Strawberry Summer Cups

I love admiring all the amazing raw desserts I find online and in health food cafes! However, they are mostly based with cashews which I unfortunately can no longer eat due to my IBS. So, I’ve had to change things up a bit in order to still be able to indulge in these desserts and not miss out! I’ve decided to take a break with chocolate (well…for today at least) and use almond, coconut and strawberry flavours instead! These delights consist of an almond crumb layer, a textured coconutty layer and a strawberry compote on top! These desserts are dairy free, gluten free and refined sugar free! Added bonus, these only require 6 ingredients!

Aside: If strawberries are out of season or too expensive, you could also try pineapple or blueberries for the top layer! As for the coconut, just use whichever you would normally supply at home (desiccated, shreds or chips) as the cups don’t require any particular kind and all types will blend up a treat anyway. One last thing too, if you have a nut allergy, you can omit the nut layer completely and still enjoy the coconut and fruity layers.

Strawberry Summer Cups (yields 4 – my silicone moulds are pretty small so if you are catering for the masses, you may have to double or triple the quantities listed below)

What you’re going to need

Almond Base

1/4 cup almonds

1 tablespoon maple syrup

Coconut Centre

1/3 cup coconut shreds (or whatever type you have on hand)

3 tablespoons coconut cream

1 tablespoon coconut oil

Strawberry Top

6 strawberries, roughly chopped

1 teaspoon maple syrup

Method

  1. Prepare your silicone moulds on a tray that will fit in the freezer
  2. Pulse blend the almonds until a coarse meal is created. Add the maple syrup and pulse again until a crumb is formed
  3. Press down the crumb in the cups with the back of a spoon until evenly distributed. Pop in the freezer whilst preparing the next layer.
  4. For the coconut layer, pulse blend the the coconut shreds, cream and oil until a textured paste is formed. Evenly spread inside the cups on top of the almond layer and place back in the freezer again in preparation for layer 3
  5. For the strawberries, in a small saucepan on a very low heat, heat your strawberries and maple syrup until they form a chunky compote. (I chose this method as opposed to blending because I wanted to retain the strawberry texture)
  6. Once the compote has come together, grab your cups from the freezer and add an even layer of strawberries to each one. Place in the freezer until the strawberry layer has set (2-3 hours)
  7. Store in the freezer until you’re ready to eat them!12201023_10153219612604849_1765981682_n