Posts tagged healthy treats
Valentine's Coconut Ice

Valentines is such a commercial holiday…but then again, any cause for celebration is good enough for me!

I’m not really the type to celebrate Valentines in a big way, I much prefer showing a little love at any other time of the year and not when I’m ‘told’ I should. But since I have no Valentine of my own it’s a little bit pointless debating my options (or maybe I’m just a tad jealous)!

A thoughtful gesture always means so much more than anything money can buy. A little homemade gift is sure to raise a smile... and a tasty yummy treat all the more!

I have a few simple Valentine’s ideas to post over the next few days.  These would be perfect any time of year….another little way to remind someone how much they mean to you.

No Valentine? Then treat yourself, you best friend or your mum. Plus since these treats are super healthy you will all be smiling all day long.

First up, pretty pink coconut ice. 

You can use any dried red berries here- I used cranberries but cherries would be fabulous! The result is a lovely speckled pink cube of delight with a light crumbly coconutty texture and hints of delicate sweet berries. You could use any shaped moulds you fancy, just make sure to firmly press in the mixture whilst still soft and warm.

Recipe: Valentine's Coconut Ice

Makes approx. 12 cubes (1 ice cube tray)

Ingredients

  • 1 cup coconut butter (make your own)
  • 2tbs cashew or almond butter
  • ½ cup dried cranberries or cherries
  • 2 tbs agave nectar plus tiny pinch stevia
  • 1 tsp vanilla extract

Method

Melt the coconut butter then combine all ingredients in a food processor and blend until a thick smooth paste is formed.  There should be ‘flecks’ of the red berries in the mixture as opposed to a solid colour. Whilst still warm, spoon the soft mixture into an ice cube tray or other candy moulds and press down firmly into each mould.

Freeze briefly to set and then store in the fridge.


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‘Twelve Days’ day 2: Christmas in a gingerbread cube!

On the 1st of December it was my brother’s birthday and to celebrate I decided to surprise him with a little package in the post- mini ‘smoosh’ bar cubes. A delicious seasonal selection of chocolate-orange cubes taken from this original recipealong with a new gingerbread version just in time for the Christmas period. 

I wanted to share the gingerbread recipe with you to kick your mid-morning elevenses up a notch! These cubes are pretty spicy and warming so feel free to cut back on the ground ginger if you prefer a slightly more subtle flavour. I have also included cacoa nibs to give a subtle chocolate hint but this is optional and the cubes are just a good without.  Oh... and one other thing, make some choc-orange cubes too and put one of each in your mouth at the same time....

....Mmmm...Christmas in a cube!

These cubes would also be great served in a little snack bowl with some raisins, nuts and dark chocolate buttons… addictive… but remember its ok because they are good for you! Remember they are raw and GF too.

Recipe: Ginger spiced cubes

Makes quite a lot of mini cubes (or about 10 small bars)

Ingredients

  • 120g dates
  • 25g almonds
  • 35g cashews
  • 20g raisins
  • 40g ground oats
  • 30g buckwheat flour
  • 10g chia seeds
  • 1tbs sliced fresh ginger
  • 1tbs ground ginger
  • ½ tsp mixed spice
  • ½ tsp cinnamon
  • 20g cacoa nibs or coarsely ground dark chocolate chunks- optional

Method

Very simply- add everything to your food processor and whirl until you have a fine sticky meal. To form into bars/cubes I pressed the mixture into a small tin lined with baking parchment and use the flat end of a rolling pin to firmly pack the mixture down. Chill the ‘slab’ for a while before lifting out of the tin and cutting into pieces (I cut some cubes for my borther and some bars for me). Store them in the fridge or cupboard. They will easily last for a couple of weeks maybe longer although the intensity of the flavour may deteriorate.


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Chocolate orange 'Smoosh' bar (aka- Nakd bar/Larabar)

‘Nakd’ bars were something I was introduced to (by the boy) very early on, when veganism was still largely an intriguing curiosity to me.  Well, it could be said that if these bars were anything to go by then I’m in!!  I could barely believe I wasn’t eating chocolate, let alone raw fruit and nuts!

Nakd bars are, in effect, the UK version of the American Larabar. Soooo expensive to buy in the shops I noticed plenty of people were making their own versions and I wasn’t going to be left out. The Nakd bars make it even more straight forward in that they list the percentages of each ingredient on the packet itself so making it super simple to copy. However, in typical ‘me’ directly fashion I like to tweak things a little to lay my own mark. Also, I’m absolutely hopeless at following a recipe and prefer to play it by instinct and whatever takes my fancy (this works most of the time but I would be lying if I said all of the time- it comes back to bite me at times!)

The chocolate orange bar was my first taste and still my favourite to this day. To me, in the early days of my new appreciation of food and nutrition, the choc orange Nakd bar seemed the epitome of healthy decadence! 

See this post for my 'gateway to veganism' Nakd Bar Story :-)

Recipe: chocolate orange 'Smoosh' bar

Ingredients

(use all organic if possible):

  • 100g pitted dates
  • 60g cashew nuts
  • 47g raisins
  • 25g coconut flour
  • 15g cocoa powder
  • 3g chia seeds (optional)
  • 1 tsp orange rind
  • 1 tsp orange extract

The ingredients add up to 250g and will make 5 x 50g bars. I often double or triple the recipe as these bars will keep in the fridge for a couple of weeks (plus i'm usually making more to give to family members).

Method:

Put everything into a food processor and smoosh together until chopped up into tiny pieces and the bowl is filled with a fine sticky powder (and the air is filled with the heady smell of chocolate orange). If you prefer a smoother bar with less chunky nuts (the cashews in the pics are fairly chunky) then process these for a bit on their own first before adding all the other ingredients in with them.

To form into bars I press the mixture into a tin lined with baking parchment or cling film and use the flat end of a rolling pin to firmly pack the mixture down. You could also form into balls or rolls with your hands (although I haven’t tried this). Chill for a while before lifting out if the tin and cutting into bars. Store in the fridge or cupboard if eating within a few days.

The perfect mid-morning pick-me-up!  ……. Or for that matter mid-afternoon, mid-evening, lunch, dinner….


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