On Sundays, we food prep. Sometimes. Most of the time.
(I know I am not posting this on a Sunday, but I made them on a Sunday, so that counts, right?!)
I recently blew out the motor of my mini food processor, so took the opportunity to buy a new slightly larger food processor, and break it in with new treats. Here are two tried and tested recipes from two awesome ladies I follow (slightly adapted to suit my personal preferences, of course) that are clean and free of refined sugars. Each recipe took no more than 15 minutes to prepare, so are simple, quick and delicious.
One watch out! Be careful, while they are low in processed refined sugars and made up of more of the good stuff, anything with nuts, nut butters etc can pack in the calories. If you are like me, and looking for a replacement to a sugar packed dessert – these are a much better option! I’m currently brewing a pot of tea, to have with a piece of each (or two).
No Bake Choc Bikkies: Inspired by Sophie Guidolin and The Bod program. These are simple and delicious. I’ll be honest though, these could easily be rolled into balls, or prepared the way I’ll outline to be more like soft biscuits.
For these you need:
- 1 1/2 cups rolled oats
- 230 gram of pitted dates
- 1/3 cup of hulled tahini (I couldn’t find hulled, but normal in a jar works – replacing with a nut butter of you choice would also be delicious).
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup of cacao powder
- Your choice of toasted sesame seeds, finely chopped pistachios or shredded coconut (I added the coconut to the recipe, but whatever works for you.)
In to the food processor, throw in the oats, tahini, dates, maple syrup, cinnamon, vanilla and cacao. Divide mixture into half or quarters, whatever is going to be easier for you to work with. Roll each into good size logs. Then roll your log in your choice of seed, nut or coconut and wrap the logs firmly in glad wrap (plastic wrap), twisting the ends tightly to seal. Refrigerate for one hour or longer until firm, unwrap and cut into 1 cm think slices to serve. Devour!
Healthy Choc Caramel Slice: Heads up, this isn’t your traditional caramel slice, and it sure doesn’t taste like it either. But it does give you the choc top, nutty crumble base and yummy centre… Huge thanks to Laura at Fit2FlyCrew for the recipe. Go give her a follow! (Update, after eating many pieces I’ve become a little addicted, if you are looking for something that tastes exactly like caramel slice, this isn’t it – but it sure is delicious).
For the base and filling you need
- 1/2 cup cashews
- 3/4 cup almonds
- 7 pitted dates
- pinch of cinnamon
- 1/4 cup coconut oil
- 1/2 cup hulled tahini
- pinch of pink salt
- 1/4 cup of water
In your food processor, blitz the cashews, almonds, 4 of the dates (I threw in a couple of extra, because yum), cinnamon, 1/4 cup of coconut oil, and a table spoon of water, until the consistency is sticky. Press into a small lined baking tin.
Now for the fake caramel – process 3 dates (again i added another), tahini, pinch of salt and 1/4 cup of water until the batter is smooth and then pour over the base, covering the nut mixture.
For the chocolate top, process or mix together
- 3/4 cup of coconut oil, melted
- 1/2 cup cacao powder
- 2 table spoon of maple syrup
Pour the chocolate mixture all over the caramel covering it completely, and set in the freezer or fridge until hard. Remove from the tin and chop into whatever size pieces your heart desires. Enjoy!
Try not to eat it all at once.
Love always, Elise xx