Posts in no-bake treats
'Greens powder' FREE recipe book!

You may have seen over on my Facebook page that I've been experimenting with all things 'green' in the recipe department recently!

No it's not St Patrick's Day, it's because I've been developing recipes for Real Food Source using their Matcha powder and their Green Tea Blend.  I created another free ebook to add to their ever growing collection showcasing a collection of recipes using their green tea blend... most of these are also interchangable with pure matcha tea, so if you are a matcha fan you have loads of inspiration ready for you too!

The best thing about the green tea blend is that it combines a variety of nutritionally rich green powders at a very cost effective price.

Here's a little sneak peak.... but you can follow this link to download your very own copy!

One of my favourite recipes in the collection is this green tea 'Nice Cream'...so quick (with a little pre-freezing required) and perfect to pep you up on a summer afternoon. It's also totally ok to serve this as breakfast.... a seriously healthy treat!  Don't skip the nut butter as this creates a much creamier, richer result.

Recipe: Green Tea vegan ice Cream

Recipe: Green Tea 'Nice' Cream

Serves 2

Ingredients:

  • 2 bananas- chopped into chunks and pre-frozen 
  • 2 tsp of green tea blend (or matcha tea)
  • 2-3 tbs cashew butter
  • Mulberry crumble (or other dried fruits, granola or choc chunks) sprinkled on top to serve.

Method:

Blend all ingredients together until smooth and totally smooth and creamy, it will be very thick when you spoon it in to bowls

Add toppings of choice... something with a little chew or crunch works well. (In the photos is this mulberry crumble)

Recipe: Green Tea vegan ice Cream
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Chocolate Biscuity Tiffin (p.s great Fathers Day gift!)

I made these treats a few week back and they were so incredibly good, but I didn't take photos! I made another batch (with a tweaked recipe) the following weekend! I used the excuse that they were a recipe test ahead of Fathers Day... but in all honesty it was just an excuse to eat more tiffin.. and take photos!

I suddenly realised Fathers Day was just a few days away... but these are so simply hopefull you still have time to make them. The only specialist ingredient is the almond flour, and you do need fine almond flour (not just ground almonds) as this is what creates the texture. I buy this flour from Real Food Source but other health shops should stock it (just make sure it isn't whole ground almonds as sometimes the wording on the pack can be misleading).

The tiffin biscuit chunks are actually not a new recipe as I have used them top top these strawberry shortcake parfaits and also this 5-minute fruit crumble... but I had never thought to cover them in chocolate!  I highly recommend you try it as it is such a simple concept and so versatile.

The first batch was literally just the biscuity chunks and dried fruit covered in dark chocolate (and I forgot to photograph them properly). But then I wondered whether having a softer base surrounding the biscuit might be more authentic so I made a variation to incorporate this (shown just below).  Both options were great!  If you do the latter be careful not to make the base to soft as it might fall apart. I kept mine in the fridge so that it was firmer. 

If you are pushed for time go for the first option! It literally takes about 10-15 mins.

Tiffin with softer base and chocolate over the top.

Tiffin with softer base and chocolate over the top.

Tiffin with just melted chocolate (apologies for rubbish quality iPhone pic!)

Tiffin with just melted chocolate (apologies for rubbish quality iPhone pic!)

Recipe: Chocolate Biscuity Tiffin Slices

Ingredients:

Biscuit chunks:

  • 1/2 cup fine almond flour 
  • 2 tbs agave syrup (or syrup of choice)
  • 1 tbs coconut oil (soft but not melted)
  • pinch of salt
  • a touch of water (approx 1tbs) 

Plus:

  • approx. 1/2 cup dried berries - I used cherries, cranberries and sultanas
  • 1/2 cup worth (approx 100g) dark chocolate (maybe less if you are just using it for a thin topping)
  • 1 tbs coconut oil (this helps the pouring consistency of the melted chocolate)

Softer base (optional):

  • 1/4 cup cashew or almond butter (could use peanut butter but would have a stronger flavour)
  • 1/2 cup dates (soaked for a few mins and drained)
  • 1/4 cup coconut oil- melted
  • 1/4 cup cocoa powder

Method:

For the biscuit, combine all ingredients using your fingers (as if making pastry) to form small crumbs then grab fistfuls of the mix to bind together and break off small globs. Add a touch of water (if needed) to help it stick together a little better.

Lay the chunks evenly on a baking sheet and bake the for 5-6 minutes until they begin to go golden- note it wont take long at all so keep a close eye! 

(Only if making the base) Meanwhile combine all the ingredients and blend in a food processor- you should have very thick smooth paste. Smooth this evenly into the bottom of a smallish cake tin (it should be approx 1xm thick).  When the biscuit is cooked allow to cool a little and then press lightly into the base along with the dried fruit. 

(If not making the base) place the biscuit chunks in the bootom of a smallish cake pan and mix the dried fruit in evenly. There mix should cover the pan generously with only small gaps - so use a smaller pan if needed (or double the recipe).

Pour the melted chocolate over the top in a thick even layer. Allow to set in the fridge before slicing and serving. 

Recipe: Chocolate Biscuity Tiffin Slices
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Portugal so far... plus chocolate recipe with a quirky ingredient!

Hello!  I am at Merkaba in the mountains of Northern Portugal!  If you follow me on Facebook or Instagram you will already know all about this!  i decided to treat myself to a month long birthday present so deeper my own inner journey and spiritual growth.. you'll find more on all that over on the mindset blog.

I am here for the entire month of May (well just over 3.5 weeks) and am settling into community life. It is an incredible space... and the view is stunning! That said we did have ten full days of torrential rain- though luckily out of the other side of that now. Sunshine looks set for the rest of my stay! The rain was a great teacher and afforded me much thinking space.

Check out the amazing Kitchen space!  This is where I have been unleashing some creativity :-)

Check out the amazing Kitchen space!  This is where I have been unleashing some creativity :-)

I'm off to join the yoga class on the bus deck shortly (yes the deck next to a converted double decker bus!) and so will leave you with a quick recipe (and some extra food pics)!  

One of the guys cooked up way to too much couscous so I tried tho think of as many ways to use it as possible.... these chocolate bars were a huge hit!   You could use any grain really- I would typically go for quinoa as a more nutritious and gluten free option. Or how about millet of amaranth?

.... apologies for photo quality. I only had my phone an the lighting was not too great!

.... apologies for photo quality. I only had my phone an the lighting was not too great!

Recipe: Chocolate cous-cous snack bars

Ingredients;

  • 2 cups cooked cous-cous (or other grain- see notes above)
  • 1/3 cup peanut butter (crunchy is good for added texture)
  • 1 cup chopped dates (with 1/4 cup hot water to partly soften them*)
  • 1/4 cup melted coconut oil
  • 1 cup soaked seeds (I used sunflower and pumpkin)
  • 1/2 cup raw cacao powder
  • 1/4 cup coconut sugar if needed- adjust to taste)
  • 1/2 cup cocoa nibs (mixed through or press on top)
  • chocolate drizzle- optional (cacao coconut oil and coconut sugar)

Method:

Blend the peanut butter, coconut oil and soaked dates (I softened my dates simply the processor here is very basic).

Stir all remaining ingredients together then add the wet 'paste'. Stir/mash evenly to coat fully then press into a lined brownie sized tin. I added a little chocolate drizzle to decorate

Firm up in the fridge before slicing into squares.

Recipe: Chocolate Cous-Cous Snack Bars
Recipe: Chocolate Cous-Cous Snack Bars

Here is a little teaser to some other meals I've been enjoying here...

Al food is plant based and organic as far as possible. Much of it is also raw, so I've been trying out loads of raw nut and seed based sauces, I really want to share this one of mine with the gang soon! Also lots of decadently healthy raw desserts. For my first two weeks here Tracy from Raw Happy was here- she is a raw food chef and also amazing yoga teacher and cooked up some incredible meals and treats of us all.  

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Home made chocolate... with a twist!

This was a totally last minute recipe, an idea that came to me yesterday morning and I so whipped up and posted over at Real Food Source all within a matter of an hour. Boom! Super productivity... or maybe I just had a chocolate craving. Ha yeah, that's probably more like it! ;-)

So here I have a super simple last minute Easter recipe for you... this would also make a great gift or treat anytime of the year too!

I love making my own chocolate and lately I have been adding all sort of nutritious ingredients to give it a boost and turn a treat into a health experience. I used the Energise powder blend from real food source, but you could use any you had to hand- maca, lucuma, baobab, beetroot, ace to name a few. I haven't been brave enough to try with greens powder but there is no reason why it wouldn't work, i'm just not sure on how much the flavour will come through.

I used the 'as raw as it gets' chocolate couverture blocks for the most nutritional rich option, but any dark chocolate base would work well, then simply add your extras. The coconut oil helps thin the chocolate mix which is needed to maintain a good consistency when adding dry powders so don't omit this.

I added orange extract, partly because choc-orange is my favourite flavour but also because I want to hide any possible hints of the powders coming through. You could also use almond, mint or rosewater extracts too. I added freeze dried berries on top as I was trying them out for the first time but you  could add anything you like- raisins, chia, crushed nuts or even my Wholeplus Toppers (I made another batch with those on top!)

The options are literally endless! It's the kind of recipe I love :-)

Recipe: Home Made strawberry Chocolate

Recipe: Home Made Chocolate... With A Twist!

Ingredients: 

*note: you don't need to add extract, but depending on the powders used the flavours may come through and I found that adding an extract best compliments the chocolate and strawberry topping.

Method:

Chop the couverture coarsely and then melt carefully in a water bath (or similar) along with the coconut oil and orange extract, until fully melted.

Stir the Energy blend (or powders if using) through the melted chocolate leaving no lumps. Pour onto a lined baking sheet and spread to approx. 3-4mm thick (silicone liners are best as it makes it easy to peel the chocolate slab off) or alternatively pour into chocolate moulds.  Add a generous sprinkle of freeze fried fruit last to decorate. 

Chill for an hour to set.  Best served from the fridge.

This recipe was created for Real Food Source as I made it for them whilst testing their ingredients. 

Enjoy and have a beautiful Easter!

Recipe: Home Made strawberry Chocolate

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Bliss Balls of Delight!

I made these a few moments ago and they are so amazingly delicious that I had to share since they would make the perfect last minutes Valentines treat... or a perfect way to show some love any day if the year!

every balls bliss balls turkish delight

Best bit... they only take 10 mins from start to finish. Winner!

These are like chocolate bliss balls crossed with Turkish Delight. Rich yet light and delicate. The beetroot dusted coating gives the perfect finish and a hint of subtly sweet and earthy flavour.  

To be honest of you dont have the beet powder, you can omit it- they just wont look so passionate! ;-)

Make a big batch as they'll keep well in the fridge/freezer for a few weeks. Perfect gifted in cellophane bags with a ribbon round the top too!

every balls bliss balls turkish delight

Recipe: Bliss Balls of Delight!

Makes approx 12-16

Ingredients:

  • 2 packed cups dates
  • 1 cup finely ground nuts (I used a mix of almonds, macadamia and flaked coconut)
  • 1/2 cup cocoa or raw cacao
  • 2 tsp rosewater (or more/less to taste)
  • 2 tbs beetroot powder
  • approx. 3 tbs water
  • To decorate: 2 tbs desiccated coconut and 1 tbs beetroot powder

Method:

Add the nuts to a processor and blitz until finely ground. Add all remaining ingredients except the water and continue to process until beginning to get sticky, and the water and process for a few more seconds until the mixture is very sticky and clumpy.  

Using your hands roll into balls and dust in the beet covered dessicated coconut. Allow to chill in the fridge to fully firm up. 

every balls bliss balls turkish delight
every balls bliss balls turkish delight
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No-Bake Choc Berry Beet Balls!

I am in love with beetroot power! Aside from the fact it looks super cool with it's bright red colour, it imparts a sweetness to recipes and well as a nutritional boost. Beetroot juice is known to be great for our blood, athletes love it as a pre-work out.

chocolate beetroot energy balls

In relation to other so called 'superfoods' beetroot power is actually pretty economically priced, another winner in my view. I mix it into smoothies and porridge but here I have used it as a coating for these chocolate berry balls (you could make other flavours such as choc orange).

I thought they were quite halloweeny or even Christmassy... even though I am trying to resist thinking about Christmas- I imagine they would look awesome in a bowl alongside some spiralling covered chocolate balls! ha ha

What are you plans for Halloween... will you be celebrating?

chocolate beetroot energy balls

Recipe: Choc Berry Beet Balls

Makes approx 15 balls

Ingredients: 

  • 1 cup packed dates
  • ½ cup dried cranberries or cherries
  • 1 cup cashews or almonds
  • ¼ cup cocoa
  • ¼ cup beet powder (plus extra to coat)
  • ½ tsp cherry extract (or sub for orange extract is that’s more your thing)

Method:

Blend all ingredients together in food processor until you have a slightly sticky well blended mix.

Roll into walnut sized balls with your and dust in the beet powder. Allow to chill in the fridge to firm.

chocolate beetroot energy balls
chocolate beetroot energy balls
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Halloween Chocolate Tiffin!

I originally made this Chocolate tiffin recipe in the run up to Christmas last year and I've recreated a Halloween themed version for Real Food Source using many of their ingredients.

Halloween Chocolate Tiffin!

It was a winning recipe back then and now it's gone even healthier with a green frosting in place of the dark chocolate topping. I put this question out on my Instagram page and on Facebook…

What makes it so green?

I had a few guesses and the answer is… Wheatgrass powder!  I blended it with coconut oil to get the firmer texture once chilled and cashew butter for a creamy richness plus a little coconut syrup and vanilla bean for sweetness and flavour. You can't taste the wheatgrass once it's slathered over this beautiful chocolate base, I promise! You could probably use any greens powder such of spirulina or chlorella if you have those instead of wheatgrass, but I haven't tested those.

It's a no-bake recipe and that's always a winner, it's perfect for making with children too!

 

Head over to Real Rood Source to find the full recipe here!

Halloween Chocolate Tiffin!
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Easy raw chocolate brownies

Guess what... it's national chocolate week! Time for a little celebration with a new recipe I think! 

I wanted to give you an indulgent chocolatey classic, yet something easy to whip up in minutes.

I have just the thing.  Actually it's a spin on these chocolate balls which are always a winner with people whenever I make them and so  a pressed a sliced version was a nice alternative. For some reasons changing the format of things always makes them taste different! I always remember when I was younger how much more I loved Maltersers in the cardboard box compared to in the regular packets! (anyone agree or am I just a weirdo!!)

You could add walnuts here for an even more authentic brownie if you fancy. I dusted the top with a raw cacao and coconut sugar blend.

Eve though they are not baked, these slices have a beautiful cake like quality to them, deeply rich, slightly crumbly and melt in the mouth. Keep them in the fridge and they'll stay more robust. They also freeze very well too not that they'll be around for long enough!

Easy raw chocolate brownies

Recipe: Easy raw chocolate brownies

Ingredients: 

Makes approx. 12 slices

Ingredients:

  • 3/4 cup ground almonds
  • 1 cup almond or cashew butter
  • 2 tablespoon coconut syrup
  • 12 pitted dates( based on deglet noor dates but if using larger medjool dates reduce to 7 dates)
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup raw cacoa powder (plus extra raw cacao to dust- optional)
  • 1/2 cup roughly chopped walnuts (optional)

Method:

Soak the dates in hot water for 5 mins and then drain. In a food processor, process all the truffle ingredients together to form a thick paste, it should be sticky but not to sticky to handle. Add the walnuts to the mix last and stir through by hand (or a couple of pulses) so they don[t break up too much.

Press the mix firmly into a lined 8" square pan. Dust the top with cacao if desired. Chill until firm before slicing. Keep in the fridge.

Easy raw chocolate brownies
Easy raw chocolate brownies
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