Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.

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Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.

 

 

Cacao & Nutty Chia Slice – Sugar & Gluten Free!

This is another one I make regularly, the kids love it and it’s so healthy I don’t mind them having loads of it.  And best thing is it’s sugar free!!!  The kids can’t get enough of it which is just fine with me cos it’s a super food snack, full of loads of the good stuff including nuts, chia seeds, coconut oil and cacao.

Sugar and gluten free slice

Sugar and gluten free slice

So I started with my good old faithful, never fail Nutty Chia Slice, but this time I pressed it into a 12 muffin tray:

Base

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a 12 muffin tray and pop into freezer for about an hour.

Cacao Chocolate Top

  • 2 tablespoons of coconut oil
  • 2 tablespoons of raw cacao powder

Heat the coconut oil in a pot until it’s a liquid then take off the element.  Mix in the cacao powder using a whisk, and keep mixing until dissolved.  Pour on top of the each base, trying to keep the amounts even. Pop back in the freezer to set for about an hour.

It does need to be kept in the freezer, as it gets pretty crumbly when thawed to room temperature.  you could take it out 15 – 20 mins before eating, otherwise my kids love it straight from the freezer!

Raw Raspberry (or Blueberry) Cheesecake

Raw Rasberry Cheesecake

Raw cheesecake was something I had always admired from afar and put it down to being way to difficult for me to attempt.  Then I found this recipe on the Food Matters website and they made it look totally doable… so I did it.. and it was just as easy as it looks and it tastes just as good as it looks.  I’ve changed a few things from the original recipe to make it easier but it still tastes and looks amazing!

Raw Blueberry Cheesecake

So here’s my version:

I just used my old Nutty Chia Slice recipe for the base:

BASE INGREDIENTS

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil
  • A splash of Vanilla Essence if you want

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a lined round tin and freeze.

TOP LAYER

  • 1 cup raw cashews (soaked overnight or at least 2 hours)
  • 1 cup raspberries
  • juice of 1 lime
  • 1 tbsp coconut oil
  • 1 tbsp water

WHAT TO DO

  1. Combine all ingredients into the food processor and process until smooth.
  2. Remove base layer from the freezer.
  3. Spread top raspberry layer evenly over the bottom layer.
  4. Replace into the freezer to set, for at least an hour.
  5. Top with fresh raspberries to serve.

* Note: Cheesecake is best stored in the freezer, remove 1-2 hours before wanting to serve to allow to soften.