Peanut Butter Crunch Slice

Peanut Butter Crunch Slice

 

Peanut Butter Crunch Slice

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[Ingredients]

SERVES: 16
INGREDIENTS:

1 cup peanut butter

1/3 cup honey

3.5 cups corn flakes

1/3 cup coconut oil

Topping

300g chocolate

1/3 cup coconut oil

 

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[Method]

Prep TIME: 15mins
Cooking TIME: 4hrs + 2hrs
Method:

Melt the Peanut Butter, honey and Coconut oil in a small saucepan. Then pour over the cornflakes and stir to cover. Pour the mixture into a lined 8x8inch baking tray and press down with the back of a spoon. Set in the fridge for 4hrs or over night.

Meanwhile, melt the chocolate and coconut oil in a boil over a saucepan of water. Make sure the water is not touching the base of the boil. Once melted pour the chocolate over the peanut butter slice and return to the fridge to set for 2hrs. Use a hot knife to slice into squares.

Keep in the fridge for up to 1week or in the freezer for 1month – if it lasts that long!!

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Zucchini Lemon Bliss Balls

Zucchini Lemon Bliss Balls

I LOVE LOVE LOVE to snack. Ask anyone at the office, I swear I must annoy them with how often I get up to raid the fridge. So when I do snack I try and make sure I have healthy options on hand. These bliss balls are just that! Healthy and delicious with the bonus of an extra boost of veggies in your diet – winning!

 

Zucchini Lemon Bliss Balls

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[Ingredients]

SERVES: 12
INGREDIENTS:

3/4 cup grated zucchini

1/3 cup almonds

1/2 cup dates

Zest of 2 lemons

Juice of 1 lemon

1/2 cup rolled oats

1/3 cup coconut flakes

1/3 cup desiccated coconut

 

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[Method]

Prep TIME: 10mins
Method:

 

First, grate the zucchini and place it in a sieve to drain all of the liquid from the zucchini, stand for at least 10mins. After 10mins squeeze the zucchini with your hand to remove any excess liquid.
Then put the almonds together with the dates into a food processor or blender and process until a sticky mixture forms. Then add the lemon zest and juice. Tip mixture into a bowl and mix through zucchini, rolled oats and coconut flakes. Knead the mixture with your fingers to ensure it all sticks together. If it appears a bit crumbly add in 1 tbsp coconut oil – this could indicate that there is still too much liquid in the zucchini when added in. Form the mixture into balls and then roll in desiccated coconut. Chill in the fridge for 30mins then enjoy!

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Blueberry Nut Clusters

Blueberry Nut Clusters

I love making my own chocolates to snack on of a night time (sitting watching Netflix and sipping on tea – let’s keep it real). So when I had a punnet of blueberries that needed using inspiration struck! First off I just added in the blueberries and roast macadamia nuts – a delicious simple combination, but then my sisters suggested desiccated coconut. Let’s just thank her now, it took this recipe to a whole new level! So what are you waiting for, make a batch, make a tea and take time for yourself –  it’s the perfect excuse!

Blueberry Nut Clusters

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[Ingredients]

SERVES: 16
INGREDIENTS:
  • ½ cup cacao
  • 1/3-cup coconut oil, melted
  • 1/3-cup rice malt syrup
  • 1-punnet blueberries
  • 1-cup macadamia nuts
  • ½ cup desiccated coconut

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[Method]

Prep TIME: 15mins + overnight
Method:

To begin, roast the macadamia nuts. Spread the nuts out on a baking tray and place in the oven on high for 5-10mins. Be careful, as macadamia nuts are high in fat, they will burn quickly.

Meanwhile mix the coconut oil, rice malt syrup and cacao in a bowl until smooth. Then mix in macadamia nuts, blueberries and coconut. Use two spoons to create little clusters of the mixture on a lined baking tray. Chill in the fridge for 4hours.

 

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Double Choc Raspberry Muffins

Double Choc Raspberry Muffins

 There is something about the smell of chocolate muffins baking in the oven, the rich cacao goodness fills the air. It has the ability to make any mouth water. But with these, it gets even better when you take the first bite and get hit with the tart flavour of raspberries and gooey chocolate from the choc chips. They are low in sugar and high in delicious goodness, which makes them perfect for a treat with your morning coffee.

Double Choc Raspberry Muffins

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SERVES: 12
INGREDIENTS:
  • 2 cups The healthy baker, low fodmap flour
  • ½ cup natvia (or caster sugar)
  • ½ cup dark choc chips
  • ½ cup cocoa
  • 2 tsp baking powder
  • 1 tsp espresso powder
  • 3/4 cup greek yoghurt
  • 3/4 cup milk
  • ½ cup rice bran oil
  • 1 egg
  • 2tsp vanilla extract
  • 1 cup frozen raspberries

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[Method]

Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Preheat oven to 160C and line muffin tin with papers. In a bowl combine flour, Natvia, chocolate chips, cocoa, baking powder, bicarb powder and espresso powder. In a small bowl add yoghurt, milk, oil, egg and vanilla. Whisk to combine.

Pour wet ingredients into dry ingredients and stir until combined. Then gently stir in the frozen raspberries.

Divide the mixture among the muffin tin. Bake in the oven for 15mins or until a skewer comes out clean. Cool completely and then dust with icing sugar.

 

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Easy Chocolate Cream Pie

Easy Chocolate Cream Pie

Easy Chocolate Cream Pie

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[Ingredients]

SERVES: 12
INGREDIENTS:
  • 2cups almond meal
  • 4tbsp coconut flour
  • 2tbsp dessicated coconut
  • 3tbsp coconut oil
  • 2tbsp milk
  • 1 egg
  • 200g Dark chocolate
  • 300mL Cream
  • Fresh Raspberries

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[Method]

Prep TIME: 10mins
Cooking TIME: 15mins
Method:

 

Combine almond meal, coconut flour, coconut, coconut oil, milk and egg in a bowl to form a dough. Line a pie dish and press the pastry into the dish. Bake at moderate heat for 15mins or until golden brown. Allow to cool completely.

Meanwhile, prepare the filling. Heat 200mL of cream for 1-2mins in a microwave, until small bubbles start to form on the outside. Then add in 200g dark chocolate, allow to sit for 5mins. Add in 1 tsp vanilla and whisk the chocolate cream mixture. Pour chocolate into the pie crust. Place in fridge to set for 2-4 hrs.

Whip remaining 100mL of cream until soft peaks form (about 10mins). Then spread it over the chocolate pie, grate extra chocolate on top and finish with fresh raspberries!

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