Praline chocolate bars
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Nathalie / 22nd December 2018
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In my quest to recreate the M&S Gianduja bar I had a go at making my own for Christmas.
Makes 5 bars
1½ cups (packed) grated cacao butter
6-8 tbsp maple syrup
½ cup raw cacao powder
1 tsp vanilla extract
½ cup praline noisette
½ cup mixed chopped/whole hazelnuts
To make the chocolate, add some water to a large saucepan over a low heat and fit a glass bowl inside which will sit on top of the rim and not touch the water. Double boiler method is what you are trying to achieve here!
Add the cacao butter to the bowl and let it melt.
Once melted, add the maple syrup and whisk to combine.
Remove bowl carefully and sieve the cacao powder into the bowl. Whisk to combine until there are no clumps.
Finally add in the praline paste and vanilla extract and whisk until fully combined.
Mix through the chopped and whole hazelnuts
I lined a deep bread pan which measured around 25cm x 15cm to create chunky large bars.
Transfer the chocolate mixture to the pan and refrigerator until set. I also added a few of the hazelnuts to the top for decoration.
Once set, cut into bars and enjoy! I would keep these in the fridge for 1-2 weeks or freeze for around a month.
Chocolate orange flapjack
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Nathalie / 12th March 2019
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Makes 24 mini bars
100g coconut sugar
200g coconut oil
250g gluten free porridge oats
150g gluten free porridge oats ground/flour
100g sunflower seeds ground (or whole if you prefer)
60g good quality maple syrup
60g rice malt syrup
1 orange zest
½ orange juice
2 tsp orange essence
100g dark chocolate chips (you could also use sultanas)
200g dark chocolate for the topping
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Melt the coconut oil, coconut sugar, maple syrup and rice syrup in a pan over a low heat. When melted remove from heat and add oats, ground oats and sunflower seeds to the pan and stir together to coat all the oats with the mixure.
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Add orange zest, juice and orange essence to the pan and stir in. Once mixed put the pan aside to cool a little before adding chocolate chips.
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Once cooled, add the chocolate chips and mix in. Put the mixture into a lined brownie tin or shallow tray and press evenly with the back of a metal spoon.
Bake on the middle shelf of your oven for 15 minutes at 190 degrees.
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Once cooled melt 200g of chocolate and spread over top of flapjack then put aside to set. Once set cut into bars.
Truffle freezer fudge
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Nathalie / 26th June 2019
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This is a great raw chocolate recipe that is free from Soya and very low in sugar using 100% cacao paste. It has a lovely creamy truffle taste which is rich and indulgent - very satisfying!
300g raw cacao paste wafers (I used Sevenhills)
2 tbsp praline noisette
2 tbsp maple syrup
50ml warmed coconut milk (as needed)
100g dried cherries
50g raw almonds
50g blanched hazelnuts
To melt the chocolate, add some water to a large saucepan over a low heat and fit a glass bowl inside which will sit on top of the rim and not touch the water. Double boiler method is what you are trying to achieve here!
Add the cacao paste to the bowl and let it melt.
Once melted, take off the heat and add the maple syrup and whisk to combine. The mixture thickens very quickly so I added some warm coconunt milk - you may need less or more. It will keep the mixture fluid.
Next add in the praline nosiette, you will need to work hard to combine and perhaps add more milk.
Mix through the whole hazelnuts, almonds and cherries
I lined a deep bread pan which measured around 25cm x 15cm to create chunky large bars.
Transfer the chocolate mixture to the pan and refrigerator until set.
Once set, cut into fudge pieces and transfer to the freezer or fridge.
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Apple Crumble
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Nathalie / 11th September 2019
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The garden yields some lovely apples at this time of year and depsite the considerably warmer weather I had to make the crumble! I use a brown sugar to give it a toffee apple feel/taste.
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Serves 8
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900g cooking apples
2 tbsp raw cane sugar
175 gf plain flour (Doves)
175g almond flour
70g coconut sugar
230g vegan butter (Naturli)
Sliced almonds to decorate top
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Preheat the oven to 180C and begin by greasing a baking dish. I used this large circular cast iron dish which has a 10 inch circumfrance. Peel the apples and chop into 1 cm cubes (or larger if you prefer some of the the apples to be slighlty crunchy). Place the apples into the dish and sprinkle the raw cane sugar over.
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In a separate bowl, rub the butter, ground almonds, flour and sugar into crumbs. Sprinkle over the apples (you want the layer to be about half the layer of the apples to bake through). Sprinkle over the flaked almonds (you could add other nuts).
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Bake until goldon and brown and the apples are bubbling underneath. Serve with Oatly single cream or vegan ice cream.
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Chocolate brownie with raspberry jam and peanut butter swirl
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Nathalie / 17th October 2019
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The easist bake to make with the best results for gluten and dairy free baking. This is really good. Trade the peanut butter for cashew if needed or tahini for nut free.
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Makes 16 squares
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115g vegan butter (Naturli), cut into chunks
175g dark chocolate (70%), broken up
100g coconut sugar
3 eggs, beaten
85g Doves gluten free self raising flour
1/2 tsp baking powder (gluten free)
1/4 tsp himalayan salt
1tsp vanilla extract
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For the topping;
1/2 cup raspberry jam
1/4 cup dark choc chips
1/2 cup peanut butter/cahew butter or tahini
Fresh raspberries to decorate
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Preheat the oven to 180C and begin by greasing a square brownie tin 8 inch x 8 inch (see picture).
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Over a low heat, melt the chocolate and butter in a saucepan, stirring to combine. Remove from the heat once melted and stir in the sugar.
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Beat the eggs and add one at a time to the cooled chocolate mixture.
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Combine the flour, salt and baking powder and slowly add in the dry ingredients to the chocolate mixutre, working the mixture gently.
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Pour the mixture into the lined tin tray and sprinkle over the chocolate chips. Working in rows, add around 9 tsp of jam into the mixture, spacing evenly throughout the mixture. Do the same with the peanut butter. Use a toothpick to swirl the peanut butter through the mixture.
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Bake in the oven for 30-40 minutes. I like to take it out when its a little bit wobbly in the middle. A scewer would be slightly sticky but mostly come out clean. The brownie tray will contiune to cook when out of the oven. This gives it a more fudgy taste as oppose to chewy.
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Once out of the oven and cooling, I add the fresh raspberries for decoration. Allow to cool for at least 30 minutes before cutting.
Raw chocolate energy balls
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Nathalie / 13th November 2019
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The perfect snack box, nut free energy ball
Makes appox. 20 balls depending on size
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3/4 cup sunflower seeds
3/4 cup pumpkin seeds
2 tbsp ground flaxseeds
2 tbsp chia seeds
1 cup pitted mejadool dates
1 tbsp hulled hemp seeds
1 tbsp cocount oil
2 tbsp Nuzestvanilla protein powder
2 tbsp maple syrup (grade B)
2 tbsp raw cacao powder (plus extra for coating)
80g 90% dark chocolate chips (optional)
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I use the magimix food processor for this recipe. Start by adding the sunflower seeds, pumpkin seeds, flaxseeds and chia seeds into the blender and process for around 1 minute until a crumb texture develops.
Add the pitted mejadool date, coconut oil, hemp, raw cacao, Nuzest protein powder and maple syrup. Process for another minute. The mixture should be sticky and firm, ready for rolling.
If you are adding the chocolate, chop into small pieces - similar to chocolate drop size. You will need to transfer the mixture to a bowl and work the chocolate in evenly. Take around 2 tbsp of the mixture and roll into a ball. Sprinkle raw cacao powder onto a plate or tray and coat each ball by rolling in the powder.
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We keep our balls in a sealed glass jar or container and store in the fridge for up to 5 days. You can also freeze the balls and we have been known to eat straight from the freezer! I recommend soaking and dehydrating the sunflower and sesame seeds prior to use to aid digestion.
Millies style macadmia and vegan white chocolate cookies
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Nathalie / 10 February 2020
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Makes appox. 12 large cookies (or 24 small)
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250g vegan butter (Naturli)
100g light brown sugar or coconut sugar
2 tbsp maple syrup
2 tsp vanilla essence
160g ground almonds
160g gf Doves SR flour
100g vegan white chocolate, chopped into small squares/chunks
100g macamedia halfs
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Preheat the oven to 180C.
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Beat the sugar and butter until light and creamy. Then beat in the maple syrup and vanilla essence. Mix in the flour, ground almonds, macademias and white chocolate chunks. If the mixture is too wet, mix in a little more ground almonds until the dough comes together without being too sticky.
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Take a tablespoon of the mixture, roll it into a ball and place onto a tray lined with grease proof paper. Flatten the ball slightly with the palm of your hand. Repeat until all the dough is used up. The cookies will spread during the baking so make sure they are not too close together on the tray.
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Bake for 12 mins until golden brown. Allow them to cool on a tray for a few mins before trying! Store in an tight container.
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Fat busting
Avocado brownies
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Nathalie / 23nd February 2020
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I love to load the kids with healthful fats over sugar so if your looking to boost their fat intake, have a go at this winner.
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Makes 16 squares
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1/2 cup coconut oil melted
1/4 cup peanut/hazelnut butter (sunflower for nut free)
1 avocado, skin and stone removed
2 large eggs
1/2 cup coconut sugar (you can use less if you wish)
1/4 cup coconut flour
1/3 cup cacao powder
1 tsp gf baking powder
1tsp vanilla extract
1/4 tsp sea salt/himalayan salt
2 tbsp Great Lakes collagen
2 tbsp Nuzest protein powder
1/3 cup df dark chocolate chips
1/3 cup crushed hazelnuts
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To decorate; extra chocolate chips and crushed hazelnuts
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Preheat the oven to 180C and begin by greasing a square brownie tin 8 inch x 8 inch.
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Combine the coconut oil, hazelnut butter, avocado, eggs, sugar, vanilla, coconut flour, cacao powder, collagen, protein powder, baking powder and salt in a food processor until combined. Don't over mix, you can pulse until smooth. Fold in the chocolate chips and hazelnuts.
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Combine the flour, salt and baking powder and slowly add in the dry ingredients to the chocolate mixutre, working the mixture gently.
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Pour the mixture into the lined tin tray and sprinkle over the chocolate chips and crushed hazelnuts.
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Bake in the oven for 25-30 minutes. I like to take it out when its a little bit wobbly in the middle. A scewer would be slightly sticky but mostly come out clean. The brownie tray will continue to cook when out of the oven.
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Allow to cool for at least 30 minutes before cutting into 24 squares.
Low sugar blueberry muffins
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Nathalie / 3 March 2020
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This recipe is low sugar/carb, dairy free, gluten free and nut free. It's a winner for school pack lunches. Coconut flour can be tricky to bake with so try and keep to exact quantities.
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Makes around 6 medium sized muffins
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2 tbsp coconut oil melted
2 large eggs
60g coconut flour (exactly)
2 tbsp GF self-raising flour (Doves)
3-4 tbsp coconut milk/water (more if needed)
1 tsp GF baking powder
1/2 tsp vanilla extract
Cream of a can of full fat coconut milk (not the water) - put this in the fridge prior to help separate
1/3 cup blueberries
2 tbsp maple syrup or raw honey
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Preheat the oven to 180C and line a 6 hole muffin tray with muffin papers
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Mix the coconut flour, GF flour, GF baking powder together in one bowl.
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In another bowl, whisk together the honey/maple syrup, coconut milk cream, coconut oil, eggs and vanilla extract.
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Mix the dry and wet ingredients together using a wooden spoon, don't over beat. I add the milk if needed at this stage if the mixture is too thick. The mixture might be very stodgy but it won't bake well if it's too dry, so add around 3-4 tbsp milk through to add more fluid to the batter. Gently fold in the blueberries.
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Scoop the batter into the prepared muffin tin, filling each to the top. Bake for around 30 minutes or until the centre is clean when a toothpick is inserted. You want to make sure these are baked or the texture won't be right! Cool on a rack and best eaten warm.
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Dairy and gluten free scones
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Nathalie / 25 March 2020
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There is nothing better than cream tea. I adapted this recipe from The Free From Fairy to include ground almonds. I like my scones with a bit of crunch!
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Makes around 8 medium scones
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290g gf self-raising flour (Doves)
60g ground almonds
1tsp gf baking powder
85g of vegan butter (Naturli)
2 tbsp raw cane caster sugar (optional)
1 tsp vanilla extract
150ml oat milk
25ml oat cream
squeeze of lemon
85g raisins/sultanas (optional)
Milk or beaten egg to glaze
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Preheat the oven to 220 dc and line a baking tray with parchment paper.
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Mix the gf flour, gf baking powder, raw cane caster sugar and ground almonds together in one bowl. Add the chopped butter and rub to make fine breadcrumbs.
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Mix together the lemon juice, vanilla extract, oat milk and cream in a jug.
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Make a well in the dry ingredients and add the wet ingredients. Combine the ingredients but don't over work it - never over work a scone mixture! Place the mixture onto a floured surface and combine to a round shape around 4 cm deep. Cut out the scones to the size you like, brush with egg or milk and bake in the oven for 10 minutes. They will be ready once you see the lovely brown colour on the top.
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We serve with df butter or df cream and strawberry jam. Always with a cup of tea!
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Nut and seed granola bars
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Nathalie / 1 April 2020
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Makes around 24-32 squares
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2 tbsp coconut oil
115g Naturli butter
75g of almonds or pecans (I used a mixture)
250g gf rolled oats
40g of sunflower and pumpkin seeds (plus extra for topping)
5 large mejadool dates
3 tbsp smooth peanut or cashew butter
1 tsp ceylon cinnamon
pinch of Himalayan salt
1/4 cup raisins (optional)
1/4 cup oat flour
1/4 cup almond flour
1/4 cup light brown sugar or coconut sugar
50ml maple syrup or rice malt syrup
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Preheat the oven to 180 dc and line a baking tray with parchment paper.
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Roughly chop the almonds and pecans and add to a baking tray, along with the oats and seeds. Place in the oven for around 12-15 minutes, stirring half way through cooking.
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Add the mejadool dates (pitted) and 50ml of warm water to a blender and process to make a syrup. Add the syrup to a large pan over low heat, along with the butter, maple syrup, coconut oil, brown sugar, nut butter, cinnamon and sea salt. Once melted stir in the oat flour and almond flour. Set aside.
Once the nut, seed and oat mixture is roasted nicely in the oven, add this to the pan and combine fully. Stir in the raisins if using.
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Transfer the mixture to the prepared baking tin and smooth the ingredients down, pressing firmly. Sprinkle with extra seeds for decoration.
Bake in the oven for 15 minutes until golden and set. Once cooled turn out onto a board and cut into squares.
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If there is a bit of waste because the mixture is crumbly, gather it up and use it in yogurt as an indulgent granola!
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Choc-chip surprise muffin ramekins
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Nathalie / 11 May 2020
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A fun treat for the kids with each muffin containing a surprise inside filling. My favourite is the cashew with the dark chocolate.
Makes 4 ramekins
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75g vegan butter (I used Naturli)
Coconut oil works well in place of this if preferred
40g light brown sugar or coconut sugar
50g ground almonds
50g oat flour (I grind this myself from oats)
50g gf SR flour (I use Doves)
1/2 tsp bicarb
1/2 tsp sea salt or Himalayan salt
1 large egg
1 tsp vanilla extract
50g dairy free dark chocolate chips with a few extra for baking
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For the centres:
1 heaped tsp of either almond/cashew/peanut butter or vegan Nutella. 10g square of dark chocolate could also be added in place. Or why not use both? Its a surprise!
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Preheat the oven to 180C.
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Mix the ground almonds, oat flour and SR flour together in one bowl, mixing in the bicarb and salt.
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Beat the brown sugar with the butter in another bowl. Add the vanilla and egg and beat again until combined.
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Add the wet and dry ingredients together and fold in the chocolate chips. I leave a few to decorate the top before baking.
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Coat each of the ramekins with a little coconut oil and add 3 tbsp of the mixture to each one. Add the surprise centre and use the rest of the mixture to hide the surprise in each ramekin. Sprinkle with a few choc chips before transferring to the oven for baking. They will take around 10-15 minutes to bake. Let them stand for 10 minutes before enjoying with a little oat cream or dairy free ice cream.
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Best eaten straight out of the oven!
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Oaty tahini cookies
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Nathalie / 30 September 2020
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50g gf SR flour (Doves)
50g oat flour
1 tbsp gf baking powder
50g creamy tahini
3 tbsp maple syrup
3 tbsp coconut sugar
1/4 cup df choc chips (mix of white and dark)
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Mix the SR flour, oat flour, baking powder and coconut sugar in one bowl. In another bowl, combine the creamy tahini and maple syrup.
Combine the wet and dry ingredients together and add in the choc chips.
Using around a table spoon mixture per cookie, roll into a ball and flatten on a lined tray. Bake for 15 minutes at 180 dc.
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