Raw Chocolate Cinnamon Slice  

Raw Chocolate Cinnamon SliceIngredients 

Base layer: 1 cup of nuts and/or seeds of choice, 1 teaspoon of cinnamon, a quarter cup of melted coconut oil, 2 tablespoons of cacao powder (best) or cocoa, a pinch of salt. Your choice to sweeten: half a banana or two or three soaked medjool dates (or if you have another preference, use that instead).

Top Chocolaty Layer: Half a cup of raw cacao powder (best) or cocoa powder, 1 half of a cup of cream or coconut cream, 1 teaspoon of cinnamon, 1 tablespoon of gelatine. Your choice to sweeten: half a banana or two or three soaked medjool dates (or if you have another preference, use that instead).

Steps

Blitz all of the base ingredients together in a food processor until oils release and it holds when pressed together (rather than crumbles). If your mixture is too crumbly, add a little more coconut oil. Press into a baking paper lined loaf tin and pop into the fridge or freezer to set while making the top.

Now blitz all of the topping ingredients together in a food processor. Pour/spoon on top of the base layer, smoothing it out with the back of a spoon if needed. Pop it back in the fridge to set for a couple of hours, then cut into squares with a sharp knife and eat!

Any questions or ideas, comment below!

By Franklee Healthy

Raw Ginger Chew

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Time: 15 minutes hands-on plus setting time.

Base Ingredients: 1 cup of nuts and/or seeds (almonds, walnuts, macadamias, sunflower seeds and/or pumpkin seeds for example), ¼ cup of chia seeds, ¼ cup of coconut oil, a tablespoon of fresh grated or finely chopped ginger root. And optional: 1 banana or a bit of rice malt syrup to sweeten.

‘Icing’ Ingredients: 3 medjool dates soaked in ¼ cup of water, 1 tablespoon of gelatin powder, 1/4 of a cup of full cream, 1 tablespoon of ground ginger.

Steps: Throw all of the base ingredients in your food processor and blitz until smooth. Press it into a baking-paper lined loaf-tin and pop in the freezer while doing the next bit.

Put all of the ‘icing’ ingredients in the food processor and… you guessed it… blitz until smooth! It might be a bit runny, and that’s ok, because the gelatin will work its magic soon enough. Pour the ‘icing’ mixture on top of the base, and put it in the fridge to set. Enjoy with a cup of tea.

Raw Chocolate Espresso Cake

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A decadent low sugar lchf treat.

Bottom Layer: 2 cups of soaked and drained cashews, 1 medium can of Ayam full fat coconut cream, half a cup of cacao powder, 2 tablespoons of instant coffee powder (or to taste), 50 grams of butter or coconut oil. Simply throw it all into a food processor and blend until silky smooth. Pour evenly into a lined slice tin or cake tin and pop in the freezer while making the ganache.

Top Ganache Layer: 100 grams of really dark chocolate, 3/4 cup cream, 1 tablespoon of instant coffee powder. Heat the cream in a pot, then add the chocolate, stirring until it melts. Stir through the coffee. Pour on top of the bottom layer and pop into the freezer or fridge. Slice with a hot knife and enjoy!

Soft Banana-Choc Pillow Cookies

Soft Banana Choc Pillow Cookies Soft Banana Choc Pillow Cookies

Heavenly little cookie pillows to join your relaxing mug of tea, because tea makes everything better, and cookies make tea better.

Makes: 10-12 Cookies, Time: About 15 Minutes


Ingredients:
1 cup of shredded coconut, half a cup of almond meal, 1 free range egg, 1 banana (the riper the better), a tablespoon of coconut oil, 1 teaspoon of baking powder, about 50 grams of dark, dark chocolate all broken up into bits.

Steps: Mix all of the ingredients together, apart from the chocolate (save the best ’til last), in a bowl with an egg-beater, or in a food processor. Mix in the dark chocolate bits at the end with a wooden spoon. Dollop spoonfuls onto a baking paper lined tray and bake at 170 degrees Celsius for about 8-10 minutes on fan bake.

CHOCOLATE CHICKPEA CAKE POPS

Rich, creamy and… healthy! Little balls of cake and coconut cream, coated in a rich chocolatey layer. For when you just want a sweet treat!

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Makes: About 15 cake pops

Time: About 25 mins hands on, plus about 45 mins baking and cooling time. Give or take… I didn’t time. Just enjoy the process!

Ingredients: 1 400g can of chickpeas (drained/rinsed), half a cup of medjool dates, 1 egg, half a cup of raw cacao or cocoa powder, 1 teaspoon of baking powder, 75 grams of butter, melted, a teaspoon of cinnamon. A couple of dollops of coconut cream (use the stuff that has thickened at the top of the can). Quarter of a cup of raw cacao or cocoa powder, a tablespoon of rice malt syrup, quarter of a cup of coconut oil.

Steps: Blitz together the chickpeas, dates, egg, first portion of cacao/cocoa, baking powder, butter and cinnamon in your food processor. Pour the mixture into a baking-paper lined cake tin or slice tin (I actually just dolloped mine on as though I was making cookies – don’t worry about the aesthetics – you’ll crumble in all up into a mushy mixture of goodness soon anyway). Bake on about 200 degrees celsius for about 20 minutes. I used fan bake. Remove from the oven – make sure it’s cooked through. Place in the fridge (or even freezer!) to cool down. Once cooled, crumble it all up into a bowl. Dollop two generous tablespoons of good, solid coconut cream into the mixture. Mix it through the crumbled cake with your fingers. Roll the sticky mixture into balls, placing on a baking-paper lined plate as you go. Place in the fridge. Put coconut oil, next portion of cacao/cocoa and rice malt syrup into a saucepan and heat, stirring constantly (this is the chocolate coating). Pour this into a bowl. Coat your cake balls in the chocolate/coconut oil mix, and place back onto baking paper. Insert toothpicks (or sticks of your choice!) into the balls, and voila! Cake pops. Try not to eat them all at once!

 

KIWIFRUIT SORBET

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A fresh and clean, zingy little dessert!

Serves: As much as you make!  Time: 5 mins hands on, more for freezing

Ingredients: Peeled kiwifruit and melted coconut oil. Coconut cream would probably work too! You decide how much too use depending on how many mouths you are feeding.

Steps: Roughly mash the kiwifruit in a bowl with a fork. Add a tablespoon or so of melted coconut oil and mix it though. Pop it in the freezer for about an hour and a half. Mix it again with a fork. Eat!

I drizzled a mixture of coconut oil, cacao and rice malt syrup on mine. Just like a chocolate sauce only healthy!

JAFFA PROTEIN SMOOTHIE

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Orange and chocolate. Not a bad flavour combo… let’s put it in a smoothie!

Serves: About one or so   Time: About 2 mins

Ingredients: Two mandarins, one small banana, a couple of tablespoons of raw cacao (or cocoa) powder, a scoop of protein powder – Nuzest Clean Lean Protein works beautifully! Some milk of your choice – or water – just use as much as you need to reach your desired thickness. For me, the thicker the better!

Steps: Blend all ingredients together well until lovely and smooth. Drink!

HIDDEN VEGE CHOCOLATE MOUSSE

Veges for Dessert!! Chocolate flavoured veges… that you can’t taste.

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A nice and light chocolate mousse with only three essential ingredients (and more optional ones).

Ingredients: Carrots (boiled until super soft), raw cacao powder or cocoa, gelatine. Optional extras: vanilla essence, a couple of teaspoons of dextrose or rice malt syrup (glucose based sweeteners). I feel that the carrot gives it enough sweetness!

Steps: Blitz the soft, boiled carrots, cacao and gelatine in a food processor (as well as vanilla essence and sweetener if using) until super smooth. Leave to set in the fridge for a couple of hours or so. Enjoy by itself or with a dollop of coconut cream~

FUDGY GINGER DARK CHOCOLATE

Ginger Chocolate Ginger Chocolate Slab

Rich, bitter dark chocolate, spiced with a hint of ginger. The best thing – it only takes ten minutes to whip up – seriously!

Makes: About a standard block of chocolate   Time: 10 mins

Ingredients: 3/4 cup cacao (or cocoa) powder, 1 tablespoon of ground ginger, 1/4 cup coconut oil (semi soft is best, but work with your climate!), 2 tablespoons of honey (or more if you’re  not sweet enough) a small grind of salt.

Steps: Combine cacao, ginger and salt in a bowl. Add in your coconut oil and honey and stir it up well with a wooden spoon – it will look kind of like a very thick paste. You should only just be able to stir it. Add more cacao if it seems too wet, and more coconut oil if it seems too dry. Jam all the chocolate paste between two bits of baking powder, then roll it out with a rolling pin. Pop it in the freezer for a few minutes. Take it out and slice with a sharp knife. Enjoy!

DIVINE CHOCOLATE TRUFFLES

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Makes: 8-10 balls (adjust ingredients to make more)

Time: 10 minutes hands on plus 30ish minutes chilling time

Ingredients: 100g melted butter, 1 cup of raw cacao or cocoa, 2 tablespoons of rice malt syrup (always optional), 1/4 cup of coconut flour, cinnamon (optional), pinch of salt, nuts/cocoa/coconut/chia seeds/dark chocolate to coat.

Steps: Thoroughly mix all ingredients together with a wooden spoon. Pop in the fridge for half an hour to harden a little. Take it out and roll into balls, rolling in your desired coating as you go. Serve and enjoy ~