No Bake Chocolate Mandarin Slice

Chocolate Treat time..

Line a small baking tin – about 11cm x 17cm – or similar sized container with baking parchment.                                                                                           Ingredients  Serves 6

●  1 clementine

●  100g coconut oil

●  50g cocoa powder

●  2 tbsp maple syrup

●  1 tsp vanilla extract

●  1⁄2 tsp orange extract                                                                           

●  A tiny pinch of sea salt                                                               

Optional* - 1 Tbsp toasted flaked almonds for topping

  • Zest the clementine with a grater or zester and place the zest to one side.      Peel the clementine, break into segments and arrange in the bottom of the prepared tin.

  • Gently melt the coconut oil in a saucepan over a low heat. Remove from the heat and whisk in the cocoa powder until smooth, then stir in the remaining ingredients until well combined.

  • Pour the fudge mixture over the clementine segments in the tin 

  • Then sprinkle over the almond flakes on the top, if using. Then sprinkle over the clementine zest, pressing it gently onto the surface of the chocolate mixture. 

  • Chill in the fridge for 1-2 hours, or until set. Slice with a sharp knife and serve immediately as the chocolate becomes very soft at room temperature, or store in the fridge and eat within a day or two.

  • *** If you want to make ahead and freeze , replace the mandarin with a handful of dried fruit and chopped nuts / walnuts. The fresh mandarins don't freeze well .



Chocolate Sweet Potato Truffles

Chocolate Sweet Potato Truffles
Servings 12 (Truffles) Gluten-Free, Vegan,                                                                     Freezer Friendly 1 month,                 In the fridge - 4-5 Days

Chocolate Truffles

Ingredients

● 1 cup sweet potato*, peeled and cut into 1-inch cubes (1 small sweet potato is ~1 cup, or 150 g)

●  3/4 cup dark chocolate chips

●  2 Tbsp coconut oil

●  2 Tbsp cocoa powder (Bournville etc)

●  2 Tbsp maple syrup

●  1/4 tsp sea salt

●  For Rolling - 1 tablespoon Cocoa Powder or 1 tbsp Dessicated coconut

Instructions

  • Place the peeled, cubed sweet potato into a steamer basket over boiling water, cover, and steam until very soft (it should be easy to poke with a fork), about 8 minutes.

  • Meanwhile, melt the chocolate chips and coconut oil by adding them to a small glass or metal bowl and carefully placing the bowl on top of a saucepan of simmering water.

  • Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain, about 5 minutes. You can also melt it in a heat-proof bowl in the microwave in 20-second increments until melted. Remove from heat.

  • To a food processor, add the steamed, cooled, sweet potatoes and melted chocolate chips and coconut oil along with the remaining ingredients (cocoa powder, maple syrup, and salt). Process for several minutes until completely smooth.

  • Transfer the mixture to a freezer-safe bowl and let it set in the freezer until firm and scoopable, about 45-60 minutes.

  • Meanwhile, place 1 tablespoon cocoa powder in a small bowl and set aside. Or dessicated coconut if using.

  • Once the truffle mixture is firm, scoop out heaping 1 tablespoon-sized portions and roll into balls in your hand (work quickly here so they don’t soften too much!).

  • Dip the truffles into the bowl with the cocoa powder and then re-roll them between your hands (this helps to evenly distribute the powder in a thin coating). 

  • OR if using desiccated coconut - roll into the coconut.

Enjoy immediately or, ideally, allow the truffles to firm up a bit back in the refrigerator or freezer for another 15 minutes. Best enjoyed chilled, straight from the refrigerator.

Seeded Protein Bread

Seeded Protein Bread

gluten-free, dairy-free, easy to make, keeping you full and satisfied for longer

Seeded Protein Bread  GF & DF

(fills 1 standard loaf tin)

Ingredients:

1 cup whole flaxseed
1 cup toasted walnuts chop into small pieces
2 cups mixed sunflower and pumpkin seeds, roughly chopped
6 free range or organic eggs
1 cup ground almonds
1⁄2 cup of whole almonds chop into small pieces
1 tsp sea salt
1 tsp cider vinegar

Directions

  • Preheat the oven to 180 degrees. 

  • Grease a standard loaf pan with some coconut oil or butter, put a strip of parchment paper the width of the loaf tin and longer than the tin, so the 2 ends will help remove the cooked loaf at the end. 

  • Whisk the eggs with an electric mixer until frothy, add the salt and vinegar.

  • Add the nut and seed mix and mix well.

  • Let stand for 5 minutes then stir again.

  • Pour the batter into the greased loaf pan. 

  • Bake for 50-60 mins until skewer comes out clean in the middle and the top is firm.

    Allow to cool - slice and freeze, if not used at once.
    This is the best gluten free, nutrient dense bread recipe I have found, so filling.

Notes - the nuts variety can be changed to taste - so instead of walnuts you can use almond or hazelnut, or pecan just be sure to use the same amount. (Brazil nuts seem to be too dense).

The top can be sprinkled with flaxseed or flaxseed crunch toppings from most supermarkets or chopped nuts.