Guilt Free Chocolate Treats
Delicious chocolate treats that feel indulgent, yet are made to nourish
So you can enjoy every bite without the guilt
Ingredients:
350g dark chocolate
lightly toasted nuts, seeds, unsweetened coconut chips and dried fruit to decorate
pinch of sea salt
Method:
Line a baking sheet with parchment.
Melt the dark chocolate by filling the bottom of a saucepan with couple of cms of water and bring to a simmer over a medium-high heat. Put the chocolate in a glass bowl and set over the simmering water, stirring occasionally.
Prepare a large baking tin (or two) with parchment paper. Once melted, use a teaspoon to drop a little of your melted chocolate onto the baking paper.
Scatter over the remaining ingredients (you can add a pinch of dried chillies if you’re feeling brave) and chill in the fridge until the chocolate sets (about 30 mins). Peel off the parchment and break into pieces. Store in an airtight container for up to a month (if it lasts that long).
Ingredients:
100g dark chocolate
15g dried cranberries
25 ready to eat apricots 40g pecan nuts
5 Nairns rough oatcakes
2 tsp Stevia
40g flaked almonds
Method:
Melt the chocolate in a glass bowl set in shallow water over a low heat.
Blend all ingredients (except almonds) in a food processor until roughly chopped.
Add the blitzed mixture and the almonds to the melted chocolate and coat thoroughly.
Spoon into 10-12 cake cases and chill in fridge until set.
Ingredients:
125g ground almonds
1 tbsp ground flaxseeds
10 Medjool dates with stones removed (normal dates are fine, but Mejool are nicer)
100g unsweetened dried cherries
60g melted coconut oil
60g raw cacao
2 tbsp maca powder
2 tbsp sour cherry juice concentrate (like Cherry Active)
1/2 tsp almond extract
Unsweetened shredded/ desiccated coconut
Method:
Blitz the cherries and dates in a food processor until finely chopped.
Add the rest of the ingredients and continue
to blitz until it starts to form a dough.
Roll into small balls and coat with shredded coconut. Freeze to firm up.
Ingredients:
450g cashews
2 tbsp coconut oil
1 tbsp espresso, finely ground 1/2 tsp sea salt
4 tbsp maple syrup
85g cacao powder
245g full fat coconut milk
Method:
Combine 225g cashews, (unsealed) coconut oil, espresso, salt and 1 tablespoon maple syrup in the food processor and blitz until finely chopped.
Line an 8-inch tart tin with parchment paper. Press the crust mixture into the bottom using the back of a spoon and set aside.
Then combine the remaining 225g of the cashews (soaked for 30 mins in boiling water), the last 3 tbsp maple syrup, cacao powder and coconut milk and blend in a food processor until totally smooth. Pour the filling into the crust and refrigerate for at least two hours before serving. This can be topped with berries or banana to serve for a fruity twist.
There is some brown sugar in this recipe but this is the lowest amount possible while trying to still make these cookies taste good!
Ingredients:
2 tsp vanilla extract
1 large egg
4 tbsp dark brown sugar, lightly packed
66g coconut oil
135g oats
1/2 tsp baking soda
1 tsp cinnamon
Pinch of salt
90g dark chocolate chips
Coarse sea salt
Method:
Blend the oats in a food processor until they resemble flour.
Combine the vanilla extract, egg and brown
sugar in a bowl. Melt the coconut oil and let
it cool slightly before adding to the bowl.
Beat everything together until just combined.
Stir in the oat flour, baking soda, cinnamon and salt. Stir until just combined and then fold in the
dark chocolate chips.
Chill the dough for at least one hour in the
fridge. Preheat the oven to 180˚C.
Break off a little of the dough and roll into a
ball. Press a few more chocolate chips in the
tops if desired.
Bake for 8-10 minutes or until lightly browned around the edges. Remove from the oven and
rest on the baking sheet for another 2 minutes before removing to a wire cooling rack.