sugar free

Chocolate Hazelnut Cookies

Get your chocolate fix with no added nasties, as these are refined flour and sugar-free,   naturally sweetened with dates, black beans for binding and darkness, cocoa for chocolatey richness and hazelnuts for a nice nutty crunch. Add all this to a creamy base of oats and you’ve got one tasty chocolate hazelnut cookies recipe. A future cookie. The future of cookies and baked goods is going this way, you heard it here first. Recipes like this prove that gluten, refined flours, sugar, dairy and eggs are not quite cutting it these days. Choose these chocolate hazelnut cookies and you’ll be feeling pretty good after too. Protein rich, fibre packed and only minimal healthy fats mean these are the cookies that just keep giving, lol (seriously, when I hear myself I just sound like such a dweeb!).

chocolate hazelnut cookies

Like chocolate and hazelnuts, hello…..I’m thinking ferrero rocher but better. Yep, they were definitely better and way more filling too.

Did you know that cocao is the HIGHEST plant based source of iron? Just sayin’. It’s true. That’s why I have absolutely no shame in indulging in rich cocoa drinks and dark chocolate EVERY day. Iron is important to a girl. Ummmmm, 40 times more antioxidants than blueberries……well I’m impressed.

I recommend using a good quality cocao powder and the best place to purchase is no doubt online. I get a kilo bag of Peruvian organic raw cocao powder from Ebay for about £12 and it lasts ages and tastes soooooooo bloody good. Ummmmm, chocolate 🙂

chocolate hazelnut cookies

Anyway, give these a go and see how you get on. I reckon you’ll be pleasantly surprised.

Chocolate Hazelnut Cookies

(Makes 10)

1 1/2 cups oats
1/2 teaspoon salt
1/4 cup chopped roasted hazelnuts
1 can black beans
1/2 cup date syrup
2 tablespoons coconut oil
3 tablespoons cocoa

  1. Preheat the oven to 180ºC + grease a baking tray with coconut oil.
  2. Add the oats, salt, hazelnuts to a large mixing bowl.
  3. Throw everything else into a blender + blitz until smooth. Stir this runny chocolatey mix into the dry to form cookie dough.
  4. Roll into 10 balls + flatten into cookie shapes. Bake for 20-22 minutes.

Black Bean Mocha Brownies (Gluten and Sugar free, Vegan)

Black bean mocha brownies…for that day when you NEED brownies like now! Blender brownies that are not only super quick to make but oh so healthful. These are those brownies that tick every box – no dairy, grain, gluten, egg or sugar.

Black Bean Mocha Blender Brownies

But but but, honestly they are still tasty as hell. Oh, and oh so adaptable too. Swap out the black beans for white beans, sub the walnuts for pecans, tahini for PB or coconut oil, ditch the coffee altogether + sweeten as you like. See, really, these are like a brownie for anyone and everyone 😉

Black Bean Mocha Blender Brownies

Black Bean Mocha Brownies

(make 12-16)

2 tablespoons chia seeds soaked in 6 tablespoons water
3 tablespoons almond milk
1 teaspoon vanilla extract
2 tablespoons tahini
1/2 cup cocoa powder
1 can black beans, drained (230 grams drained weight)
2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water

Dark chocolate chips  + walnuts

Method:
1. Preheat oven to 175 ºC + line a small baking tin (8X8 inches is good).
2. Throw the lot into a blender (not the chocolate chips or walnuts) + blend until smooth.
3. Transfer to the tin, press copious amounts of chocolate chips and walnut pieces into the batter + bake for 25 minutes.
4. Remove from the oven, allow to cool, slice + enjoy. Freeze like a dream.

Sugar Free Breakfast Oat Cupcakes

Breakfast to go, well actually healthy breakfast to go…..AND in cup cake form too. It’s as good as it sounds, honestly.

breakfast oat cupcakes

The amount of sugar-laden cereal ‘breakfast’ bars out there are really NOT breakfast at all and kind of just rude. These beauties use very few easily accessible ingredients that actually make a ‘breakfast to go’ worth shouting about. Really.

I’ve never been the sort of person to miss breakfast as I absolutely love breakfast foods!………….BUT…………………

breakfast oat cupcakes

If you struggle for time in the morning, no need to miss breakfast with these simple, healthy breakfast oat cup cakes to go. A couple of these (yeah, maybe make double!) combined with good coffee (our current favourite: UK-based Smokey Barn), maybe a banana there’s no need to EVER miss breakfast again! They can even be frozen so go ahead and make a month’s worth 😉

breakfast oat cupcakess

So let’s look into some of the lovely things up close.
They’re easy + healthy,
sugar free,
gluten free,
dairy free,
under 90 calories,
and they’re take away.

The apple can be subbed with banana puree and if you do need that little extra bit of sweetness then some maple syrup or stevia would be healthier alternatives to the crunchy white stuff.

breakfast oat cupcakes

Sugar free breakfast oat cupcakes…to go

(makes 12 but in hindsight not enough!)

2 1/2 cups oats
1/2 teaspoon salt
1 cup apple puree (ripe banana puree would be good too)
3 tablespoons melted coconut oil
1 cup water + a splash more
optional: sweetener of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips

  1. Line a muffin tray with 12 liners + preheat oven to 190C.
  2. Combine first two dry ingredients in a large bowl and combine all remaining wet ingredients in a jug.
  3. Pour the wet mixture into the dry and mix until fully combined. Of course feel free to add any additional extras- cinnamon, raisins + walnuts would be too good. If the mixture seems a little dry add a splash more water.
  4. Transfer mixture to muffin tin + bake for 20-25 minutes. Leave until fully cool (overnight) + enjoy breakfast on the go.

Breakfast Oat Cupcakes adapted from this awesome recipe at Chocolate Covered Katie.
Amazing coffee, online (UK) here Smokey Barn Coffee.

Sugar + Dairy Free Chocolate Coconut Freezer Fudge

coconut topped vegan fudge

Imagine a recipe which took just a couple of minutes to throw together, was full of nothing but whole, healthy, superfood ingredients and was tasty as hell.No dairy, no sugar fudge

This sugar + dairy free fudge is one of those recipes. Zero added sugar and no dairy. 100% natural ingredients. Yummy. Yes it’s possible. Oh my oh my!!Sinless fudge

I don’t know anyone who doesn’t like fudge including me but have you try finding dairy free fudge in the supermarkets? I can’t. Plus, most fudge is packed full of sugar, so much so it’s often far too sweet. This chocolate coconut fudge is rich, deeply chocolatey, and just sweet and creamy enough. That’s all I’m asking for and this delivers.A slab of sinless fudge

I really love chocolate and coconut as a combo (hello bounty) and the coconut gives this fudge a creamier nuttier taste to make up for the missing dairy. I prefer using apple sauce as a filler/sweetener as I find banana can give a strange after taste, especially if it isn’t really really ripe. This should be stored in the freezer and removed 10 minutes before eating to allow it to soften slightly. Please don’t expect a replica of pick ‘n’ mix fudge as this is entirely different, for a start it really is good for you and is best enjoyed cold from the freezer.Coconut chocolate fudge......sinless

Sugar + dairy free chocolate coconut fudge

(makes 6 squares)

4 tablespoons coconut oil
2 tablespoons finely shredded coconut/powder (blend if it’s too coarse)
2 tablespoons coconut milk
1/4 cup apple sauce
1 tablespoon cocoa
pinch fine sea salt

method:

1. Gently melt the coconut oil over a low heat. Meanwhile add the coconut powder + milk to a cup + microwave for 30 seconds. It should be like a thick paste.
2. Add the coconut paste + the remaining ingredients to the pan + stir well to fully combine.
3. Transfer to a parchment lined container, sprinkle with coconut if desired + freeze for 30-60 minutes.
4. Remove from the freezer, slice + devour. Store in the freezer + remove 10-15 minutes before eating.

 

 

Banana NiceCream – No Dairy, No Fat + No Sugar

Banana Nicecream – No Dairy, Fat or Sugar

banana ice cream

It’s that crazy time of year when everything just seems in excess; an obscenely huge selection of food, alcohol you would never usually drink (advocaat and Baileys anyone?), extravagant gifts we can’t afford, social expectations turning into obligations, shops packed to the brim with enthusiastic shoppers, television commercials telling us we need just one more thing and a minor meltdown when we realise we forgot the cranberry sauce. How could we possibly go ahead without this!? This stuff is tiring in a period of my life when I’m trying to detox in every sense of the word, embrace my inner minimalist, reduce everything, less is more as a mantra, de-clutter and simplify. Yes, simplify. Why make things more complicated than they need to be? It’s all very simple really and this ice cream is a celebration of less is more. But don’t be fooled, it’s pretty amazing stuff.

It’s free. Free from everything but wholesome goodness.

Liberated from unnecessary additives. simply banana ice cream

Completely unadulterated.

Happy to be just as it is and it doesn’t care what you think.  DSC_8905

Pure.

Raw.

You get the picture right?

1 beautiful ingredient. Bananas.just bananas, frozen bananas

Nature’s offering of whole food plant powered ice cream. It’s banana nicecream.

There’s no sugar, no dairy and no fat. Hallelujah!banana ice cream with caramel + nuts

It doesn’t get any simpler. It doesn’t get any better either.

Less is more. Most of the time anyway.

Banana Nicecream

Freeze your bananas for at least 4 hours + blend away until creamy. The Vitamix does a terrific job. Eat as soft serve or freeze for a harder consistency.

Healthy Peanut Butter + Chocolate Fudge (No Dairy or Sugar)

peanut butter fudgeOh Fudge! Natural, healthy, creamy, nutty, smooth and chocolatey fudge on tap straight from the freezer. Oh yes please. But this is not not your average fudge, this is as healthy as fudge can get…………

there’s no cream, no butter, no dairy at all and no added sugar but rest assured it IS fudge, honestly. And not plain old fudge but delicious peanut butter and chocolate chip fudge. Yum please. slab of fudgeDSC_9058

I really like this recipe, it’s quick + easy and requires no thermometer monitoring like conventional fudge and guess what – this makes you feel real good after eating it. Right on. Keep it in the freezer for a handy grab it when you need it fudge fix. There’s no sugar in this recipe but you can sweeten it to suit your own tastes with your favourite kind. Maple syrup is lovely. Maple syrup and pecans would be lovelier!fudge chunks

Guess what, this freezer fudge is super adaptable too. Any nut butter would be delicious as would cocoa powder for a rich chocolate twist. Walnuts (any nut!) and coconut would be yummy additions too. Swap the banana up with 1/4 cup apple sauce for an equally delicious version. Just make your own fudge.DSC_9067

Healthy peanut butter fudge

(makes 12 squares)

1 small or 1/2 large banana, chopped
1/2 teaspoon fine sea salt
2 tablespoons smooth natural peanut butter
2 tablespoons coconut oil, melted
1/4 cup dark dairy free chocolate chips

Blend all the ingredients apart from the chocolate chips until smooth. Smooth into a parchment lined baking tray + stud the fudge slab with chocolate chips. Freeze until hardened + slice into desitred size. Store in the freezer or fridge.

Almond, Cocoa + Maca Energy Bites

Don’t you just love it when a plan comes together? I’ve been dipping into some seriously decadent dark chocolate truffles the past few nights, and whilst they’re good, there just seems to be something missing. I think its the bite, there isn’t any really! I need some texture, some nuttiness, something to get my teeth into when it comes to sweet treats. I do like a sweet treat after dinner so I gave these almond, cocoa + maca energy bites a shot, and they worked despite the guess work. They worked really well.Energy bites in a bowl

Question: how healthy are these power balls packed full of these raw ingredients? Answer: way too healthy for words.Raw + healthy ingredients

These bites are completely free of refined sugars and full of heart healthy fats, vitamins and antioxidants. This really is good mood food, I swear I felt better after a couple of these nutrient dense chocolatey nut balls. Thank you cocoa and almonds. The dates provide a natural sweetness and more vitally the binding force for the rest of the ingredients. Not only is maca super good for you, it lends a super malty cereal undertone, a bit like malted milk balls (you know, maltesers!) but nicer. Packed full of goodness, gluten free, dairy free, soy free, deliciously rich, nutty and taste like they should be bad for you. This here is raw almond, cocoa + maca energy bite success. Cocoa + maca energy bites

I blitzed the ingredients in a Vitamix as I don’t own a food processor and it worked fine. A little prodding, poking and scraping was required but all in all I’m happy to do the recipe again in a blender. Yep, a food processor would be better but a blender really is fine with a bit of extra work. Super simple process

These are super quick to put together and really adaptable too, I used almonds purely because I had a surplus but any nut would work well. Same goes for the maca powder as I reckon coconut powder, extra cocoa, carob, ground chia or hemp seeds would be great in an energy bite. Just mix it up and make your preferred ball of energy.

Are you team blender or team food processor? Maybe both?Delicious cocoa + maca energy bites

Almond, cocoa + maca energy bites

(makes 10 bites)

1 cup almonds
1/4 cup cocoa powder
2 tablespoons maca powder
1/2 teaspoon salt
1 teaspoon vanilla extract
10 dates

Method:

1. Blend the almonds until chopped finely but not to a flour as you need some texture. Set half aside.
2. Add the remaining ingredients to a food processor and blend until a sticky dough forms. If like me you’re using a blender you may need to scrape the bottom of the jug to redistribute the dough or pat the sides. Add the remaining almonds and blend once more.
3. Transfer the dough to a bowl and fill a smaller bowl with tepid water. Using your hands form 10 small bites, using the water to dip your fingers for a more pliable consistency.
4. Transfer the bites to the freezer for 30 minutes and store in the fridge for up to a week. You’ll eat them before then, take my word for it.

Note: Date sizes vary a lot so you may need a little more or less. To achieve a more pliable dough it’s advisable to dip your fingers in tepid water for a smoother, more uniform bite.