200g dark chocolate (70% or over)
100g coconut oil
2 medium cooked beetroot (roasted whole in the oven until soft)
2 organic eggs
150g ground almonds/almond flour
1 tsp vanilla extract
Pre-heat the oven to 170 degrees Celsius.
Break up the chocolate and melt it in a pot, then add the coconut oil, stirring gently. Leave to cool slightly, then add the vanilla extract and honey. Puree’ the the beetroot and add it to the chocolate mix. Then beat in the eggs one by one and then stir in the ground almonds/almond flour until well combined. Pour the mixture into a medium baking tin lined with parchment paper and cook for approximately 20-25 minutes.
Take out of the oven and leave to cool before cutting.
3 large pears
1 small banana
1/2 cup peanut or almond butter
3/4 cup oat flour
1/2 cup oat flakes
3/4 tsp baking powder
2 tsp vanilla essence
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger (optional)
1/2 tsp ground cloves (optional)
Preheat the oven to 190 degrees Celsius.
Line shallow a baking tray with parchment paper.
Puree 2 of the pears and the banana, leaving the skin of the pears on if you have something like a hand held blender or Nutribullet.
Spoon the puree into a bowel, add the nut butter and vanilla and stir until mixed. Stir the rest of the ingredients, other than the pear.
Peel and dice the pear, stirring them into the mixture.
Pour the mixture into the baking tray and bake in the preheated oven until toothpick or sharp knife inserted in the centre comes out clean, around 35 minutes. Allow to cool completely before cutting into bars.
2 ripe avocados
2 ripe bananas
1/2 cup unsweetened cacao powder
1/2 cup coconut milk
1/2 teaspoon pure vanilla extract
pinch of cinnamon – optional
pinch of sea salt – optional
1-2 tablespoons maple syrup or honey
1 tablespoon cacao nibs or grated 100% dark chocolate, for garnish
This time of the year is the perfect time to include pumpkin seeds into your diet, because not only are these seeds a great source of protein they are also rich in beta-carotene, iron, calcium, B12 and folate and are high in unsaturated omega 3 and 6 fats.
This really quick recipe is a handy go to when cravings kick in or you are in the mood for a treat that doesn’t compromise on nutrients and is low in sugar.
340g dark chocolate (70% or over)
1/2 cup unsalted pumpkin seeds
1/4 teaspoon sea salt or Himalayan salt
If you’ve scooped it out of a fresh pumpkin for Halloween, place the pumpkin seeds in a dry skillet over a medium heat and toast them on a medium heat for about 3-5 minutes, until they jump around a bit in the pan. Set aside to cool. Otherwise the shop bought ones are ready as they are.
Line the bottom of baking sheet with parchment paper leaving a small overhang.
Melt the chocolate in a heat resistant bowl over a pot with simmer water or in a microwave on low in 30-second bursts. Stir often, not letting it overheat. Add the pumpkin seeds and sea salt, mixing it well.
Pour the chocolate mixture onto the baking sheet and smooth with a spoon to make an even layer. Place in the refrigerator for about 25 minutes until set.
This is a really versatile recipe and you can play around with the ingredients. I sometimes add ½ cup goji berries for extra chew and a tarty flavour or you can add cinnamon for more depth and spice.
2 cups pomegranate juice (red apple juice works well too)
Juice of half a freshly squeezed lemon
5 teaspoons quality gelatine (I use Kosher Pure Protein Great Lakes)
3 cups pecan nuts
½ tsp cream of tartar
½ tsp baking soda
1 tsp cinnamon
4 free range or organic eggs (or substitute)
1 large ripe banana
2 tbsp olive oil