Following my post on “How to maintain a healthy weight whilst eating chocolate”, I would like to share my favourite recipes.
- 1 Banana
- A handful of (frozen) berries
- 1 tbsp nut butter (peanut, almond, cashew, etc.)
- 1 tsp raw cocoa powder (optional)
- Place all ingredients into a blender
- Whizz until smooth and enjoy straight away.
Sweet Potato Brownie
- 600g Sweet potato, cooked soft and mashed
- 80g ground almonds
- 100g buckwheat flour
- 14 medjool dates
- 4 tbs of raw cacao
- 4 tbs of maple syrup
- Pinch of salt
- Blend potatoes and dates in a food processor until creamy
- Mix all other ingredients together and add potato/date mix, blend well
- Place on a baking dish and cook for about 20min
- Use clean knife test to see if ready
- Remove and let cool for 10min,
- Remove from tray and let cool for another few minutes, then cut into squares
RAW CHOCOLATE HAZELNUT CHEESECAKE
Prep time: 30 mins + 12 hr chilling time Serves 8-10 (makes one 8-inch cheesecake)
For the base
- 250g ground hazelnuts
- 10 Medjool dates, pitted
- 3 tbsp cacao powder
- 2 tbsp raisins
- 1 tsp vanilla paste
- Pinch salt
- 125g tub almond or cashew
- Natural yoghurt or coconut yoghurt
For the filling
- 250g cashews, soaked in boiling
- water for 30 mins and drained
- 120g coconut oil, melted
- 100g ground hazelnuts
- 5 tbsp maple syrup (or more, to taste)
- 6 tbsp cacao (or more, to taste)
- 1 pot Nush cashew yoghurt (or other nut/coconut yoghurt)
- 70-100ml hazelnut milk
- 1.5 tsp vanilla paste
- Pinch of salt
- Blend together all the base ingredients until the mixture starts to clump together, adding more dates if needed.
- Press into the base of an 8-inch spring-form cake tin, then place in the freezer to firm up for 20 mins.
- Make the filling by blending all ingredients together in a high-power blender until completely smooth and creamy, adding a splash more milk if needed and adjusting sweetness to taste.
- Spoon filling over the set base and place back in the freezer to firm up overnight.
- Remove from the cake tin 15-20 mins before serving and top with raw chocolate if desired.
Chocolate and Raspberries Brownies
I have this recipe from Niamh Burke’s Keto plan, so it is not a low-calorie treat but it has virtually no carbs so ideally for any low carb or Keto diet.
Ingredients (for about 24 squares)
- 50g of butter
- 6 large eggs
- 1 tbsp of apple cider vinegar
- 2 tbsp of vanilla extract
- 250g of ground almonds
- 70g of raw cacao
- 1.5 tsp of baking powder
- 8 tbsp Natvia (Stevia) or Dr Coy’s Stevia – add 2 more if you like them very sweet
- 25g of grated dark chocolate (85-90%)
- 100g of fresh raspberries
- Preheat the oven to 180 °C. Melt the butter in the oven while it’s heating up.
- In a mixing bowl add all the dry ingredients and stir well. Set aside.
- Put the liquid ingredients into your Food Processor or Nutribullet and whisk until slightly frothy:
- Slowly add the liquid into the mixing bowl. The final mix will remain quite wet.
- Line a 8 x 12 inch baking tray with parchment paper and pour the mix in, spreading out to the corners with a spatula.
- Next wash and dry the raspberries and place them on top of the brownie mix allowing them to sink in.
- Bake in a 180 °C oven for approximately 25minutes. Check it’s done using a tooth pick or sharp knife.
Chocolate Seed Bars
This recipe is from Fiona’s Food For Life who adapted it from Susan Jane White. They are really easy to make that allow you to “soldier” the day. They are very tasty snacks that taste “more-ish”. Coconut flour is high in fibre, the dates give natural sweetness and the seeds add a nutritious balance.
Ingredients for the base
- 140g dates, chopped (ideally Medjool dates, they are juicier)
- 100g of milled sunflower and pumpkin seeds
- 60g coconut flour
- 75g raisins or sultanas
- 140g almond butter or peanut butter
- 125ml maple syrup
- 3 tbps of raw cacao nibs
- 2 tbsp of goji berries
- 2 generous pinches of sea salt flakes
- Zest of 1 unwaxed orange
Ingredients for the chocolate topping
- 100g dark chocolate 70%
- 80g creamed coconut
- Some goji berries and/or desiccated coconut for decoration
- In a food processor combine all ingredients for the base and blend until gooey
- Spoon it out over a parchment-lined shallow tin or baking tray, apprx. 20-25cm square. Cover with another sheet of parchment and press down firmly with your fingers. Once the base is smooth and evenly spread, chill in the fridge
- Meanwhile, slowly melt the chocolate and creamed coconut in a glass bowl over a pot of boiling water. I melt it in a glass jug, so it pours out easily afterwards.
- Slowly pour and spread the melted chocolate mix over the base and decorate with goji berries and/or desiccated coconut, and let cool in the fridge
- Cut into small square sized bars
Cookie Dough Blondies (Chickpea, peanut butter, chocolate)
From Peanut Butter Chocolate Chip Chickpea Blondies – The Roasted Root / makes 12-15 square bars
- 1 can Chickpeas, drained and rinsed
- 1/3 cup unsweetened peanut butter
- 2 tablespoons coconut oil
- 2/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cider vinegar or lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup dark chocolate chips or chunks
- Preheat the oven to 180C , and line an 8″ x 8″ baking pan with parchment paper.
- Add all of the ingredients for the bars to a blender EXCEPT for the chocolate. Blend until completely smooth. Stir the chocolate chips/chunks into the batter.
- Transfer the batter to the prepared baking dish and smooth into an even layer. Bake on the centre rack of the oven for 25 to 35 minutes (they should still be a little soft but not liquid).
- Allow the bars to sit 1 hour before cutting to help them set up (if you cut them before an hour, they will fall apart very easily). Cut, serve, and enjoy!