Posts tagged low fat
Choc Berry Boulders- no bake!

With the beautiful weather over the weekend along with a few events I've been to recently... healthy treats of the 'no-bake' variety have been on the agenda!

I been having lots of fun whipping up different flavours and ingredient profiles.

Typically 'bliss balls' are a blend of dates and some kind of nut along with cocoa powder. However I appreciate that for many people are nuts can be a source of intolerance or allergy and similarly for those looking to reduce fat in their diet, sometimes a substitution for nuts is a useful option.

RFS raw choc ebook DRAFT COVER.jpg

I made a similar version of these balls for the Real Food Source Raw Chocolate Blend e-book linked below (it is totally free if you haven't downloaded your copy yet!) I changed up the ingredients a little and want to share this alternative spin on things with you today.  

 

Since I photographed these balls I've also tried many other variations including a goji-choc-orange version- always my favourite combination… Just check out this recipe for a delicious coconutty option. So good, it even became a limited edition Wholeplus Valentines flavour!

You could also add other nutrient rich powders such as maca, baobab, acai or wheatgrass (just a little of that unless you are feeling brave). No-bake treats are the perfect platform for blending in these ingredients since there is no heat required and so the full nutritional value will be retained.

Recipe: Chocolate Berry Boulders

Makes approx 12 small balls

Ingredients:

  • 1 cup dates
  • 1/2 cup dried cranberries (or use extra dates)
  • 1/2 tsp berry essence*
  • 1 banana- mashed
  • ½ cup finely ground oats
  • ¼ cup raw cocoa (plus extra to roll in)

Method:

Blend all ingredients in a food processor until lightly chunky and the mix is soft and a little sticky. If it’s too dry add a touch of liquid, if it’s too wet to roll add a little more ground oats or cacoa.

With damp fingers, form walnut sized balls and roll each ball in the cacao blend to coat. Keep in the fridge for up to a week.

*Instead of berry essence you could use orange, almond, or even something like caramel! For all my extracts and essences I use this company as they offer a huge range of flavours.

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here you might like to check out my 'About' tab up top. To buy healthy nibbles you can also find me over at my sister site Wholeplus. 

Day to day you can always find me hanging out in these places:

 

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Chilled chocolate banana chunks

Phew, crazy week!  I feel like i'm using that word a bit too much recently. Too many high and lows for my liking... yup still working on the old balance thing!

You will hopefully have noticed that my e-book has been released yay!  I'm not the best when it comes t marketing- it's just not my strength and i always feel like i';m pushing things on people, BUT i am actually really happy with this little achievement and want to celebrate with you all!


banana choc 3a.jpg

There is menu tab up top called shop- hopefully i;ll have more things in there over time. You'll also find the e-books I have written for the dal Food Source you'll notice the similarity in page design ;-)

I also gave my first event public seminar of 'plant based food for fitness' last week. Ut was so streusel leading uo to it (stress out upon myself for no good reason!!) but it went really well and i got come lovely feedback. 

So far 2014 has been filled with a few milestones! 

back to my book- there is are over 30 recipes, half are taken from the blog over the years and half are new recipes created for the book only.

This little recipe is a great example of an old recipes tweaked and taken further into a new one.

Everyone is pretty up to speed with good old chocolate pudding using silken tofu, right? That was one of the first recipes I ever created for my blog... the photos were not great back then! I re-vamoed the recipe photography for he book and then decided to take it a step further and make frozen choc banana chunks. The chocolate pudding works really well to create a thick chocolate coating. You could add flavours or other dressing if you like!


banana choc 1a.jpg

Recipe: Chilled chocolate banana chunks

Serves 3-4 medium bowls  (depending on bowl sizes)

Ingredients:

  • 1/2 packet silken tofu (approx 360g)
  • 30g cocoa powder
  • 1 tsp lemon juice
  • 1 tbs agave (or other syrup) and approx. 1/4 tsp pure stevia to taste
  • 1 tsp flavourings (optional) orange, mint or almond extract
  • 1 tbs coconut oil (don’t skip this as it makes it set to a thicker mousse)
  • 2-3 bananas sliced in to 1 cm chunks

Method:

Add all ingredients (except bananas) to a blender and blend away until fully mixed and very smooth, the mixture will be fairly runny but will firm up further in the fridge due to the coconut oil content. Allow to set in the fridge for a little while until beginning to thicken- but still easy to work with.

Once the mixture is thick, coat the bananas and lay them on a lined sheet, or on skewers, or as mini lollies if using larger banana pieces.  

Allow to fully set in the freezer. Store in the freezer for a sweet treat nibble in times of post-Christmas chocolate cravings!

Note: Make sure you use silken tofu and not regular firm tofu as it wont blend so smoothly!


banana choc 4a.jpg


P.s this is the chocolate mousse version as captured for the book before being made smothered around the banana! Why not try both ways!

P.s this is the chocolate mousse version as captured for the book before being made smothered around the banana! Why not try both ways!

I'd love you to join me in other places too!  

Why not sign up foemails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  Day to day you can also find me here:

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Dark chocolate forest fruit cake​...Virtual Vegan Potluck!

Today it's Virtual Vegan Pot Luck around the world and this year I'm taking part too! 

The best (and pretty clever) part of this 'party' are the links below to each blogger both before and after me in the chain... you'll be able to hop from blog to blog to check out the dishes that have been brought to the party. The dishes have also been linked and ordered as you would eat your meal... appetiser, beverages, breads, soups, salads, sides, mains, desserts,  I guess it was obvious which one I was going to pick!!

forest fruit 2a.jpg

So before you flick down to check out the links below, let me tell you about my dish- it is the perfect recipe for a lazy weekend!

Since I am on a super healthy kick in the lead up to Christmas I wanted to create a dessert style cake that was full of chocolate and fruits whilst being sugar free and also low in fat. This most definitely ticks all those boxes. It started off based loosely based on these chocolate pillows  and the choc-courgette cake but I wanted even more fruity indulgence going on! The berries on top give the cake a moist dessert like feel, and really compliment the 'fat free' sponge which to some people feel can be a little lacking in texture- oh no, not here! 

You will note that I've used oat flour. I'm pretty sure buckwheat or other GF flours of choice would work well as a substitute as would spelt if you prefer. The cake is quite dense and the sponge is not designed to be light and fluffy so various flour choices work well here. 

You can also add a little extra sweetness if you prefer. I used stevia along with the fruits to create a 'dark chocolate forest fruit cake' but feel free to taste the batter and add a little syrup/sweetener of choice to adjust to taste before baking. 

This cake is great served either hot or cold- it tasted a little 'lighter' served warm and that was my preference. It will last in the fridge for a couple of days.

forest fruit 5a.jpg

 Recipe: Dark chocolate forest fruit cake

Ingredients:

  • 1 1/2 cup oat flour
  • 1/4 cup starch (I used potato starch)
  • 1/2 cup cocoa powder
  • 1 cup apple puree (2 cored apples blended) 
  • 1/2 cup berry juice (i.e cranberry juice)*  
  • 1/2 tsp pure stevia
  • 1 heaped cup of mixed frozen berries- for top (use frozen so the fruit does not burn) 

Method: 

Blend the apples until smooth, add the stevia and cocoa powder. Mix through the flour and starch and lastly the juice to form a smooth thick batter.

Spoon the batter into a 8" cake tin and roughly smooth the top. Pile the frozen berries on top of the batter and lightly press.

 Bake at 180C for approx 35 minutes- check the cake after 20 minutes and if the top is already golden but centre still requires extra time, loosely cover for the final 15 minutes or so. 

Serve hot or cold, with custard or cream (vegan of course)! 

*Note: i used apple juice the first time it is tasted slightly too appley for my taste but was still fine. I would suggest using a berry juice to compliment the berries on top. 

forest fruit 6a.jpg
forest fruit 4a.jpg
forest fruit 1a.jpg

Click the buttons above to hop through the potluck party... or if you want start at the very beginning and go though in order then you can do here!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Raspberry ripple chocolate torte slices (fat free)

These chocolate torte slices are the perfect summery twist on my tried and tested chocolate brownie torte recipe. Super healthy and indulgent…yet light and fruity!

The perfect summer snack to put a smug smile on your face, knowing that you can indulge guilt-free without worrying about undoing all your hard ‘beach-body’ work.

These are also the perfect pick me up….or in this case the ideal ‘get well soon’ gift. The recipe below makes a small batch of 4 slices (you could easily double the recipe) as I created this recipe for a friend who was laid up and recuperating after an accident. The criteria was simple….low fat but not low taste!

I often use coconut oil or coconut butter in my recipes, as a healthy good fat which I rarely skimp on, but in this instance I wanted to lower the fat as much as possible or even eliminate it. The obvious choice was the brownie recipe, and so to change things up a bit and create a unique dessert, here you have the raspberry almond version. 

I used crushed frozen raspberries to mix through the batter as they hold up better when they are mixed through (although you can barely see the pieces in the photos). I also sprinkled a few extra pieces on the top and then once out of the oven I glazed them with a layer of sugar free raspberry jam.  I made sure these brownies were not too overly sweet as I love the richness of the dark chocolate and tartness of the raspberries contrasting with the sweet topping, but you can increase the agave/stevia slightly to taste. If you add more agave (up to 1/3 cup it might be advisable to increase the flour by a couple of tablespoons also).

These chocolate slices  are by nature more dense and gooey than cakey when bitten into, although they do have a lovely firm texture. I think they are best served warm as a dessert, maybe with a little vegan icecream or cashew cream with some extra berries on the side.

Recipe: Raspberry ripple chocolate torte

4 slices (approx. 3x9” pan)

Ingredients

  • ½ cup silken tofu
  • ¼ cup agave and a pinch of stevia
  • 1 tsp almond extract
  • 1/3 cup black beans
  • 1tbs ground chia plus 2tbs hot water
  • ½ cup wholemeal spelt (or GF mix)
  • ¼ cup cocoa powder
  • ¼ tsp baking powder
  • Pinch salt
  • ¼ cup frozen raspberries- crushed
  • Handful cacoa nibs or dark chocolate chunks- optional
  • Handful flaked almonds
  • Handful frozen raspberries- crushed

Method

Blend all wet ingredients together in food processor until well mixed and smooth. Mix the dry ingredients together in a separate bowl and then add the wet ingredients, mixing lightly until well mixed, add the cacao nibs (if using) and the ¼ cup crushed frozen raspberries last and fold through the mixture.

Spoon the batter into a smallish tin or mini muffin pans, scattering the remaining frozen raspberry pieces and flaked almonds across the top

Bake in a preheated oven for approx. 25 mins (less time for mini muffins). Test with a toothpick in the centre to check when done.

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF