Zucchini Brownies
Gluten free, grain-free, vegan and flourless… but most importantly, they are healthy brownies that just taste really, really good!
Ingredients
1/2 cup shredded zucchini (100g)
1/3 cup applesauce or yoghurt such as coconut milk yogurt (80g)
1 cup + 2 tbsp water (270g)
2 tsp pure vanilla extract
3 tbsp flax meal (18g)
1/2 cup + 2 tbsp vegetable or coconut oil (115g)
3/4 cup cocoa powder (65g)
1 cup coconut flour (135g)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar
1/2 cup mini chocolate chips (optional)
Instructions
Preheat oven to 180C, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, and then pat down hard with a spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavourful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.
Frost the brownies (optional):
1/2 cup cocoa powder (40g)
2 tbsp pure maple syrup or agave (30g)
1/2 cup virgin coconut oil, melted (75g)
Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes. These brownies taste much richer the next day, after the flavours have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fibre and they even offer Omega 3s!
Enjoy! X
Ingredients
1/2 cup shredded zucchini (100g)
1/3 cup applesauce or yoghurt such as coconut milk yogurt (80g)
1 cup + 2 tbsp water (270g)
2 tsp pure vanilla extract
3 tbsp flax meal (18g)
1/2 cup + 2 tbsp vegetable or coconut oil (115g)
3/4 cup cocoa powder (65g)
1 cup coconut flour (135g)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar
1/2 cup mini chocolate chips (optional)
Instructions
Preheat oven to 180C, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, and then pat down hard with a spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavourful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.
Frost the brownies (optional):
1/2 cup cocoa powder (40g)
2 tbsp pure maple syrup or agave (30g)
1/2 cup virgin coconut oil, melted (75g)
Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes. These brownies taste much richer the next day, after the flavours have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fibre and they even offer Omega 3s!
Enjoy! X
Raw Chocolate Easter Eggs
ngredients
200g raw cacao butter (eg. Loving Earth Raw Cacao Butter)
50-60g raw cacao powder (or to taste)
100g raw honey, pure maple syrup or rice malt syrup
1 tsp vanilla bean paste or natural extract
1/8 tsp fine sea salt
Instructions
1. Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes.
2. Over low heat, melt cacao butter in saucepan for approximately 10 minutes until all the cacao butter is melted.
3. Add remaining ingredients and stir over low heat for another 10 minutes.
4. Pour chocolate mix into chocolate Easter egg molds or onto a pre-lined tray for a thin chocolate bark.
5. Place in the freezer immediately to set, as it will separate if you set it at room temperature.
Note: You can replace half the cacao butter with cold pressed coconut oil if you want to make a cheaper chocolate - but just be aware that it will melt really easily and needs to be kept in the freezer.
Enjoy! X
200g raw cacao butter (eg. Loving Earth Raw Cacao Butter)
50-60g raw cacao powder (or to taste)
100g raw honey, pure maple syrup or rice malt syrup
1 tsp vanilla bean paste or natural extract
1/8 tsp fine sea salt
Instructions
1. Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes.
2. Over low heat, melt cacao butter in saucepan for approximately 10 minutes until all the cacao butter is melted.
3. Add remaining ingredients and stir over low heat for another 10 minutes.
4. Pour chocolate mix into chocolate Easter egg molds or onto a pre-lined tray for a thin chocolate bark.
5. Place in the freezer immediately to set, as it will separate if you set it at room temperature.
Note: You can replace half the cacao butter with cold pressed coconut oil if you want to make a cheaper chocolate - but just be aware that it will melt really easily and needs to be kept in the freezer.
Enjoy! X
Healthy White Chocolate Truffles
For all of the White Chocolate lovers out there, this recipe is for you! You could also make these as a gift – they are that good! Just remember to keep them refrigerated!
Ingredients
100 gram of cacao butter, melted
100 gram coconut oil, melted
160 gram (1/2 cup) of sweetener (Maple syrup or rice malt syrup)
1 teaspoon of vanilla essence
50 gram (1 cup) of coconut, desiccated
400 gram (4 cups) of almond meal
Method
Mix the cacao butter, coconut oil, sweetener and vanilla together until well combined. If the weather is cool you may need to do this over a very low heat (or in a metal bowl over a pot of simmering water).
Add in the rest of the ingredients and mix well until combined.
Check the constancy of the mix, if it is not firm enough to roll into balls add a little more almond meal.
If you are feeling lazy, or would prefer you can press this into a slice tin lined with baking paper. I rolled/topped mine with toasted desiccated coconut. Either way, pop into the freezer right away until firm. Store in the fridge or freezer in an airtight container.
Variations: No cacao butter = Replace with coconut oil.
Spice ‘em up = Add in a teaspoon of cinnamon powder and a teaspoon of mixed spice.
Macadamia centre = I rolled mine around a macadamia nut, because I love them!
Enjoy! X
Ingredients
100 gram of cacao butter, melted
100 gram coconut oil, melted
160 gram (1/2 cup) of sweetener (Maple syrup or rice malt syrup)
1 teaspoon of vanilla essence
50 gram (1 cup) of coconut, desiccated
400 gram (4 cups) of almond meal
Method
Mix the cacao butter, coconut oil, sweetener and vanilla together until well combined. If the weather is cool you may need to do this over a very low heat (or in a metal bowl over a pot of simmering water).
Add in the rest of the ingredients and mix well until combined.
Check the constancy of the mix, if it is not firm enough to roll into balls add a little more almond meal.
If you are feeling lazy, or would prefer you can press this into a slice tin lined with baking paper. I rolled/topped mine with toasted desiccated coconut. Either way, pop into the freezer right away until firm. Store in the fridge or freezer in an airtight container.
Variations: No cacao butter = Replace with coconut oil.
Spice ‘em up = Add in a teaspoon of cinnamon powder and a teaspoon of mixed spice.
Macadamia centre = I rolled mine around a macadamia nut, because I love them!
Enjoy! X
Raw Lemon & Cashew Slice
A sweet but not too sweet one for a change - lemon and coconut together is such an awesome flavour combination. Enjoy this great healthy raw slice.
Ingredients
Base
1 cup almonds
Zest of 1 lemon
6 medjool dates
Icing
1 cup cashews
1 tsp vanilla bean paste
2 Tbsp maple syrup
Juice of 1 lemon
80ml Coconut water
Method
Base
Soak dates in hot water for 5 minutes until soft.
Place almonds into food processor until coarse crumbs appear.
Add dates and lemon zest and process until smooth.
When well combined place in a lined slice tin and put in the freezer until hard.
Icing
Soak cashews in water for 2 hours.
Drain the liquid from the cashews and place in blender.
Add vanilla bean paste, lemon juice, maple syrup and coconut water. Blend until smooth.
Remove base mixture from the freezer and add icing. Freeze for a further 2 hours or overnight.
Ingredients
Base
1 cup almonds
Zest of 1 lemon
6 medjool dates
Icing
1 cup cashews
1 tsp vanilla bean paste
2 Tbsp maple syrup
Juice of 1 lemon
80ml Coconut water
Method
Base
Soak dates in hot water for 5 minutes until soft.
Place almonds into food processor until coarse crumbs appear.
Add dates and lemon zest and process until smooth.
When well combined place in a lined slice tin and put in the freezer until hard.
Icing
Soak cashews in water for 2 hours.
Drain the liquid from the cashews and place in blender.
Add vanilla bean paste, lemon juice, maple syrup and coconut water. Blend until smooth.
Remove base mixture from the freezer and add icing. Freeze for a further 2 hours or overnight.
Cocoa Bliss Balls
Apple & Date cinnamon balls
Makes 14-16...
Ingredients (organic if possible)
1 ½ cups pitted dates
50g raw almonds
1 cup dried apple
1 Tbs. chia seeds
1 Tbs. coconut oil
1 Tbs. cinnamon
¼ cup Unsweetened desiccated coconut
Method:
1.Blend all ingredients, except the desiccated coconut, into a food processor until well-combined.
2.Scoop 1 Tbs. of mixture into your hands and roll into a compact ball.
3.Roll the ball in the desiccated coconut and set aside.
4.Repeat until all mixture is used and 14-16 balls are shaped.
5.Leave to set in the fridge for 1 hour before serving.
Enjoy! X
Ingredients (organic if possible)
1 ½ cups pitted dates
50g raw almonds
1 cup dried apple
1 Tbs. chia seeds
1 Tbs. coconut oil
1 Tbs. cinnamon
¼ cup Unsweetened desiccated coconut
Method:
1.Blend all ingredients, except the desiccated coconut, into a food processor until well-combined.
2.Scoop 1 Tbs. of mixture into your hands and roll into a compact ball.
3.Roll the ball in the desiccated coconut and set aside.
4.Repeat until all mixture is used and 14-16 balls are shaped.
5.Leave to set in the fridge for 1 hour before serving.
Enjoy! X
Chia Pudding
super yummy & easy to make.
Mix and Soak overnight:
1 1/2 cups dairy free milk
1/2 Chia Seeds
1 tsp Vanilla Extract
In the morning, add your favourite fruits, mint or coconut yogurt. This meal will certainly sooth your adrenals too. Enjoy.
Mix and Soak overnight:
1 1/2 cups dairy free milk
1/2 Chia Seeds
1 tsp Vanilla Extract
In the morning, add your favourite fruits, mint or coconut yogurt. This meal will certainly sooth your adrenals too. Enjoy.
Bliss Balls
Makes 14-16...
Ingredients (organic if possible)
1 ½ cups pitted dates
50g raw almonds
1 cup dried apple
1 Tbs. chia seeds
1 Tbs. coconut oil
1 Tbs. cinnamon
¼ cup Unsweetened desiccated coconut
Method:
1.Blend all ingredients, except the desiccated coconut, into a food processor until well-combined.
2.Scoop 1 Tbs. of mixture into your hands and roll into a compact ball.
3.Roll the ball in the desiccated coconut and set aside.
4.Repeat until all mixture is used and 14-16 balls are shaped.
5.Leave to set in the fridge for 1 hour before serving.
Enjoy! X
Ingredients (organic if possible)
1 ½ cups pitted dates
50g raw almonds
1 cup dried apple
1 Tbs. chia seeds
1 Tbs. coconut oil
1 Tbs. cinnamon
¼ cup Unsweetened desiccated coconut
Method:
1.Blend all ingredients, except the desiccated coconut, into a food processor until well-combined.
2.Scoop 1 Tbs. of mixture into your hands and roll into a compact ball.
3.Roll the ball in the desiccated coconut and set aside.
4.Repeat until all mixture is used and 14-16 balls are shaped.
5.Leave to set in the fridge for 1 hour before serving.
Enjoy! X