Grain Free, Fat Free & Sugar free Chocolate Chip Cookies

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts.

Grain Free, Fat Free, Vegan & Sugar free Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts. 

Course: Snack
Servings: 12
Ingredients
  • 60 g Raw Coconut Flour
  • 40 g Good quality organic dark 100% Cacoa powder
  • 100 g Cashew nuts they must be soaked in water for 20 minutes before using
  • 1 large Banana
  • 30 g Chopped dates
  • 30 g Dark Organic Chocolate chips
How to make
  1. Put the banana, cacoa powder and soaked and drained cashew nuts into a nutribullet or food processor. Add a little bit of water, 20 mls. 

  2. Blitz until you have a smooth, thick, chocolatey paste. You may need to add a bit more water. 

  3. Put the remaining ingredients into a mixing bowl.

  4. Pour the chocolatey mixture into the bowl and combine the dry and wet ingredients using your hands. It should all come together into a ball of cookie dough.

  5. Make 12 small cookies and place them on a lined baking tray.

  6. Bake for 12 to 15 minutes at 180C . Allow to cool on a cooling rack and enjoy!

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Brain Food Muffins

 

Brain Food Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These quick and easy muffins are very filling and are packed with foods which provide lots of protein, omega 3, fibre, natural sugar, and slow releasing carbohydrates, which means they are great for breakfast and a post work out snack. I made them as a request from my daughter, Riya, who was studying for some exams. She asked for a healthy snack which would keep her going, help her concentrate and keep her satisfied without falling asleep.  They are gluten free, dairy free and can be made egg free by substituting the eggs for chia seeds. 

Course: Snack
Servings: 24
Calories: 333 kcal
Ingredients
  • 290 g Ripe Bananas
  • 25 g Chia Seeds Soak these in water for a few minutes to allow them to swell up.
  • 40 g Flaxseeds
  • 150 g Oats
  • 200 g Ground Almonds
  • 3 eggs
  • 3 tsp Baking powder
  • 120 g Crunchy peanut butter
  • 100 g Apple Puree I use Biona Organic
  • 60 ml Maple Syrup
  • 60 g Coconut sugar
  • 130 g Dark Organic Chocolate chips
  • 1 tsp Vanilla essence
  • 2 tbs Coconut oil melted
How to make
  1. Start of by placing the flaxseeds and oats into a nutibiullet and grinding them for a few minutes. 

  2. Next place all the ingredients, except the chocolate chips, into a food processor or a Kitchen Aid mixer and mix for a few minutes until the mixture has combined together into a cake mix consistency. This may take 3 to 5 minutes.

  3. Finally fold in the chocolate chips and then using an ice cream scoop, scoop out the mixture evenly between the cupcake cases.

  4. Bake in the oven for 15 to 20 minutes at 180C.  Once cooked, remove from the oven, allow to cool on a rack and then eat.

  5. They can last for a few days in a cake tin but benefit from being warmed through to soften. 

Nutrition Facts
Brain Food Muffins
Amount Per Serving (100 g)
Calories 333 Calories from Fat 183
% Daily Value*
Fat 20.36g31%
Saturated Fat 5.18g32%
Sodium 130mg6%
Carbohydrates 26.69g9%
Sugar 15.46g17%
Protein 10.66g21%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Chocolate Truffles

 

Vegan Chocolate Truffles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These truffles are so simple to make and are a great way to eat non-shop bought chocolates winch contain so much unnecessary added sugar. This recipe can also be used to make a chocolate ganache which can be used to decorate cakes or drizzle over desserts and ice-cream. You can add different flavours to the chocolate by using edible grade essential oils, such a s orange, peppermint or vanilla. They are lower in calories than shop bought chocolate and contain some protein!! The calories noted are per 100g and each ball only weighs approximately 12-15g.

Course: Dessert
Servings: 25
Calories: 327 kcal
Ingredients
  • 225 g 70% Dark Chocolate It is important to use good quality chocolate which is at least 70%
  • 250 ml Dairy free cream I use soya or coconut
  • Toppings of your choice chopped nuts, desiccated coconut, cocoa powder
How to make
  1. Break the chocolate into small pieces and place in a large mixing bowl, preferably glass but not metal. 

  2. In a small pan heat the milk over a low heat until it is hot but do not allow it to boil.

  3. Pour the milk over the chocolate and using a small hand held whisk to stir, until the chocolate has melted. You will notice the consistency change.

  4. Once you have a smooth, velvety sauce, you can add your flavours or just pour into a container which has a lid.

  5. Once the mixture has cooled, place the lid on and put into the fridge for at least 2 -3 hours or overnight.

  6. When you are ready to use the solid chocolate, remove from the fridge and using a teaspoon, take out a bit of the mixture and roll, roughly into a ball shape.

  7. Roll the ball in the topping of your choice and put on a plate. 

Nutrition Facts
Vegan Chocolate Truffles
Amount Per Serving (100 g)
Calories 327 Calories from Fat 227
% Daily Value*
Fat 25.26g39%
Saturated Fat 12.47g78%
Sodium 135mg6%
Carbohydrates 19.66g7%
Sugar 14.34g16%
Protein 5.36g11%
* Percent Daily Values are based on a 2000 calorie diet.
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Chocolate Eggs

 

Chocolate Eggs
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These 'eggs' are a great substitute for the traditional shop bought eggs we eat at Easter. They are vegan, gluten and dairy free and best of all they contain some protein. Its also fun to get the children involved. If you want to add flavours, use some culinary quality essential oils; vanilla, cinnamon, peppermint, orange are some great flavours which work well. 

Course: Snack
Servings: 25 balls
Calories: 207 kcal
Ingredients
  • 30 g Chia Seeds
  • 200 g Oats
  • 350 ml Boiling Water
  • 50 g Coconut, desiccated
  • 50 g Cocoa Powder
  • 5 tbsp Maple Syrup
  • 30 g Coconut Sugar
How to make
  1. Place 100g of oats in a flat baking tray and mix them with 2 tablespoons of maple syrup. Place these in the oven at 180C for 10-5 minutes, depending on your oven, until they are a golden brown colour. Remove from the oven and grind the roasted oats in a nutribullet until you have a powder which is the texture of sand, so not too fine. Put aside to use later.

  2. Place the remain 100g and the chia seeds in a large bowl and cover with the boiling water. Leave to soak for at least 10 minutes. The liquid should soak into the oat and chia seed mixture. If you still have a lot of water you will need to drain this off. 

  3. Once the oats and chia mixture have been left to soak, add all the remaining ingredients to the bowl, including the ground roasted oats.

  4. Use your hands to combine and then make them into small balls.

  5. They are ready to eat straight away but are best kept in the fridge for at least a few hours.

  6. They can be stored in the fridge for up to 2 days.

  7. If you are making these for adults or for those who don't have nut allergies, you can substitute the ground oats for ground almonds or peanuts and also add a scoop of your favourite protein powder.  

Nutrition Facts
Chocolate Eggs
Amount Per Serving (100 g)
Calories 207 Calories from Fat 79
% Daily Value*
Fat 8.77g13%
Saturated Fat 4.87g30%
Sodium 5mg0%
Carbohydrates 26.51g9%
Sugar 8.66g10%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Crispie Cakes

 

Chocolate Crispie Cakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These are a healthier version of the traditional rice crispie cakes and a great treat for the whole family. This is a fun recipe to get the children involved in and they can choose their own toppings too. These cakes are not only super tasty but are also vegan(if you use the dark chocolate only), nut-free, gluten free. The best bit is that they do not contain any refined sugar! It's all naturally occurring and you can adjust the amount you use to reduce it further. So much better than anything you could buy from the shops!

Course: Snack
Servings: 25 cakes
Calories: 416 kcal
Ingredients
  • 200 g Oats
  • 7 tbs Maple syrup reduce this if you use milk chocolate
  • 50 g desiccated coconut
  • 200 g good quality dark chocolate, minimum 70% you can use a combination of dark and milk chocolate or just milk
  • 2 tsp vanilla extract or essence
How to make
  1. Mix the oats and 4 tablespoons of Maple syrup together and place them in a baking tray.

  2. Bake in the oven at 180C for between 10-15 minutes, until they are golden brown. Remove from the oven and allow to cool.

  3. Melt the chocolate.

  4. Add all the ingredients into a bowl and mix until everything is coated in the melted chocolate.

  5. Place a small amount of the mixture into cup cake cases. You can flatten these to make a base for your favourite topping, shape them into a nest so they can hold a couple of chocolate eggs, or just make them into normal 'crispie' cakes. 

  6. Place them in the fridge to cool for an hour of so. They will keep in the fridge for 5 days.

  7. I usually top mine with a teaspoon of peanut butter, a couple of slices of banana and a very small drizzle of honey. YUMMMMM!

Nutrition Facts
Chocolate Crispie Cakes
Amount Per Serving (100 g)
Calories 416 Calories from Fat 170
% Daily Value*
Fat 18.94g29%
Saturated Fat 11.52g72%
Sodium 35mg2%
Carbohydrates 54.35g18%
Sugar 30.97g34%
Protein 7.09g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Peanut Butter & Nut Cookies

 

Peanut Butter and Nut Cookies
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This is super simple and incredibly quick and scrumptious. 25 minutes for start to finish. You wont need to buy shop bought cookies again. The combination of the peanut butter, extra nuts, dried fruit and chocolate chip work together to satisfy  all those sugar and chocolate cravings.  There is no added refined sugar which is a real bonus. Use it as a snack for you and the family. 

Course: Snack
Servings: 25
Calories: 419 kcal
Ingredients
  • 150 g crunchy Peanut Butter use an organic range which only has peanuts and a pinch of salt nothing else added
  • 30 g Tahini
  • 150 g Biona Apple Puree other makes can be quite sour
  • 200 g Oats
  • 70 g dried Fruit I used dates and raisins but any combination will work
  • 50 g Sunflower seeds
  • 60 g Chocolate chips use dark, vegan ones
  • 100 g Pecan You can replace these with any nuts you like
How to make
  1. 1. Place the Peanut butter, apple puree and tahini in a bowl and whip together thoroughly to make a light, creamy paste which is pale and fluffy.

  2. 2. In another larger bowl add the remaining ingredients.

  3. 3. Combine the peanut butter mixture tot he dried mixture using your hands.

  4. 4. Once you have a crumbly but sticky dough then you can begin to make small discs and place them on a greased and lined baking tray. Ii prefer to use a silicone reusable sheet which will not need to be greased. 

  5. 5. Place the tray in the oven, 180C, for 20 minutes.

  6. 6. Remove from the oven. Allow to cool on a rack and then enjoy!

Nutrition Facts
Peanut Butter and Nut Cookies
Amount Per Serving (100 g)
Calories 419 Calories from Fat 247
% Daily Value*
Fat 27.42g42%
Saturated Fat 4.1g26%
Sodium 75mg3%
Carbohydrates 30.23g10%
Sugar 11.42g13%
Protein 12.7g25%
* Percent Daily Values are based on a 2000 calorie diet.
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