“Cherry-Ripe” Healthy Ice-Cream Bowl

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With the start of summer and cherries in season I thought it a perfect opportunity to use these delicious fruit in a healthy ice-cream that packs an anti-oxidant punch. If you don’t have fresh cherries, frozen would be nice too. 

“Cherry-Ripe” Healthy Ice-Cream Bowl 

Serves 1-2 

Ingredients

Ice-cream
* 1 cup frozen bananas (slice before freezing)
* 2 Tablespoons (=8 tsp) cocoa powder
* 1 Tablespoon (=4 tsp) maple syrup or agave
* 1 Tablespoon Almond Butter
* 2 Tablespoons desiccated coconut
* 1 tsp vanilla

Topping
* 1/3-1/2 cup pitted fresh or frozen cherries
* 1-2 T desiccated, shredded or flaked coconut

  1. Place all ice-cream ingredients in a food processor and process until smooth and creamy.
  2. Serve in 1-2 bowls and top with cherries and extra coconut.
  3. Enjoy immediately.

 

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Guilt-Free Orange Hot Chocolate

 

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This healthy, quick to prepare hot chocolate needs only a handful of items and although it contains only healthy ingredients, tastes absolutely decadent.

The star ingredient is fresh orange rind which means you won’t find any ready-made or store brought version that taste anywhere as good as this homemade orange-chocolate combination that bursts with flavour.

This hot chocolate is:

  • Low fat
  • Refined sugar free
  • Good source of magnesium
  • Good source of anti-oxidants

It’s the perfect healthy winter dessert that will satisfy sugar or chocolate cravings but won’t leave you feeling guilty.

Guilt-Free Orange Hot Chocolate

Serves 1
Ready in: 5-10 min 

Ingredients 

* 1 cup almond milk
* 2 tsps orange rind (loosely packed)
* 1/2 tsp vanilla essence
* 2 medjool dates
* 1 Tablespoon cocao powder

Method 

1. Vita-mix version: Place all ingredients in vita-mix. Blend on high for 2-3min until warmed to drinking temperature.

OR

1. Non-vitamix version: warm the almond milk in a sauce man until reach a gentle simmer. (if your blender is not very strong, add the dates to the milk as it warms to soften them).

2. Once milk is warm, add this along with all the other ingredients to a blender and blend for 30 seconds or so until smooth.

ENJOY!

 

 

Hazelnut Hot Chocolate (That is healthy!)

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Hazelnut Hot Chocolate 

This decadent hot chocolate is how I think all hot chocolate should be -thick and creamy enough to eat with a spoon, far more interesting than watered down powdered coco hot chocolate that is common. It is quick to whip up and rich in anti-oxidants while being refined sugar free and healthy enough to have for breakfast, a snack or dessert!

Serves: 2 (I placed both servings for photography purposes in my favourite hot chocolate mug but then I shared! :P) 

Ingredients 

  • 1 1/2 cups soy milk (or other non-dairy milk)
  • 2 medjool dates
  • 1/4 cup hazelnuts
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla essence
  • 2 Tablespoons (8 tsps) cocoa poweder

Method 

In the Vitamix:

If you have a vitamix you can warm the mixture to perfect drinking temperature! Simply place all ingredients in the blender then turn on high for 90 seconds to 2 1/2 minutes or until warm (feel the sides of the blender and there will be some steam when you open the lid). *Please please put some ear plugs/ear mufflers on when you doing this to protect your ears if you do not have one of those plastic noise reducing covers for your vitamix*

Stovetop/blender method if you do not have a vitamix:

If you only have a regular blender I do not recommend burning it out trying to blend till warm. Instead place all ingredients in a saucepan and gently bring to a simmer. Then pop in a blender to combine 🙂

Enjoy ❤

Tips

*This should come out completely smooth. If you do not have a powerful blender you may be better off putting the hazelnuts in a food processor/blender separately to blend them into a fine powder before combining with the rest of the ingrideints

* If you prefer a more drinkable consistency add 1/2 to 1 cup more milk

Passionfruit Plum Parfait

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Summer is here and we have an abundance of refreshing passionfruit and juicy plums, so naturally I decided to create a summer dessert that utilises these two flavours. I love this parfait because you can make a few before hand and then keep them in the fridge so that you have a cool breakfast, delicious snack or guilt-free dessert on hand.

*If you don’t have plum or passionfruit on hand experiment substituting different fruits such as layers of banana and strawberries or grapes and kiwi fruit.

Passionfruit Plum Parfait 

Time: 15 minutes + chilling time
Makes: 4  serves (depending on glass size)

Ingredients 

*1 serving of chia pudding prepared the night before (find the recipe here)
*1 cup cashews, soaked in filtered water for 30 minutes or more (soaking time will depend on how powerful your blender is)
*1 tbsp (4 tsp) pure maple syrup (or other liquid sweetener such as agave)
*1/2 tsp vanilla extract
*1/2 cup water
*3-5 fresh, ripe plums, chopped into small squares
*3-5 fresh, ripe passionfruit, halved

Method
1. Prepare the chia pudding and the cashew cream the night before. To make the cashew cream, drain and rinse the cashews and place in a high speed blender with the maple syrup, vanilla and water. Blend on high speed until a smooth cream is formed (depending on how long you soak the cashews and your blender you may need slightly more or slightly less water).

2. The next day: using four parfait glasses or other tall glasses, first place a large spoonful of the chia pudding in each glass. Next, place about spoonful of the chopped plums then top with a spoonful of cashew cream, followed by the pulp and juice from half a passionfruit. Repeat the process one more time to complete a parfait then do the same for the other glasses.

Enjoy straight away, or chill for later.

Raw Lavender, Coconut and White Chocolate Truffles

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The subtle yet elegant flavour of lavender blends beautifully with coconut and cashew in these soft truffle treats that are a little bit different from your usual raw dessert. Although there is no actual chocolate in this recipe, the coconut oil hardens to give a white chocolate flavour and consistency.

These truffles would make a perfect complement to a light floral tea such as camomile or jasmine tea to enjoy with some friends mid morning or for afternoon tea time. Or just enjoy a couple of these any time you deserve some dessert but want a healthier alternative that satisfies your sweet tooth while also providing some nourishment 🙂

Lavender, Coconut and White Chocolate Truffles 

Makes: Around 15-20 small truffles.
Time: 15 minutes + 30 minutes in the freezer.

Ingredients

*1 cup rolled oats
*1 cup raw cashews
*½ cup desiccated coconut , divided (1/4 cup for the mix and 1/4 cup for coating)
*¼ cup agave syrup
*1/3 cup coconut oil, warmed gently to a liquid
*3 tsp dried lavender flowers
*3 tsp vanilla essence

Method

1. Place the oats and cashews in a high speed blender and blend on high until the nuts and oats become like flour. Making sure that there are no lumps/hard bits is essential for the smoothness of these truffles (you may like to stop a few times to stir around to make  sure that the cashew hasn’t turned into cashew butter  at the bottom – depending what type of blender you use).
2. Pour the nut/oat flour into a mixing bowl then add 1/4 cup of the desiccated coconut and all other ingredients. Mix well.
3. Place the mixture in the freezer to set for about 30 minutes.
4. Remove mixture from freezer and take heaped teaspoonfuls and roll into balls.* Then roll each ball in the rest of the coconut.**
5. Enjoy  now or place in the fridge in an air tight container to eat later!

Notes:
*If you leave the mixture in the freezer too long it may come out rock hard. Don’t worry, it should become workable once you start rolling the mixture into balls – if not, just wait a few minutes with the bowl at room temperature.
**To help achieve a uniform round ball and evenly coat the truffles, I place the coconut in a small round dish or container. Holding the container you can swirl the ball around inside. It will hit the sides and this will smooth it out while also evenly coating it