So we have had a busy old month here in Edinburgh. The festival is in full swing and we’ve been out and about on many epic adventures. Kids shows, exhibitions and cafe visits. It’s been great fun for the kids and we’ve even had some good weather! It has meant however a slip in our healthy eating. When your on the go all day and home later than usual and more tired than usual, convenient easy foods are tempting. I mean I’m not saying we’ve been bypassing McDonalds on the way home but there have certainly been a few pizza nights and ice cream treats. I found an amazing new cafe near to us called Moon and Hare which serves a huge variety of healthy options. They sell sugar free ice cream made with coconut and cashews and sweetened naturally. I am always wishing it was more common place to be able to pick up a more nutritious ice cream option for kids so this was a real find. I highly recommend it.
Anyway, over the summer my home baking has also taken a back seat but now that the summer holidays are over and our normal routine is resuming I plan on spending much more time in the kitchen. So here is a recipe my number one helper and I created this morning. Actually I have to say it was mostly my work on this occasion with Arthur acting as chief taster.
Coconut chocolate slice
For the base
- 100g oats
- 50g wholemeal spelt flour
- 50g desiccated coconut
- 1/4 cup coconut oil (melted)
- 1/4 cup almond butter
- 1/4 cup honey
For the chocolate topping
- 2 dessert spoons coconut oil
- 4 tbsp cacao powder (or good quality cocoa powder)
- 2-3 tbsp runny honey (depending how sweet or dark you want your chocolate)
Preheat oven to 180/gas 4 and line a 2lb load tin with greaseproof paper.
For the base, simply mix all the ingredients together and press firmly into the loaf tin. Bake for 18 minutes. Allow to cool for a little while in the tin before transferring to a wire rack to cool completely.
While the base is cooling, prepare the chocolate topping.
Melt the coconut oil in a pan over a low heat. Once melted take off the heat and whisk in the cacao powder and honey.
Now put the base back into the loaf tin and pour the chocolate over the top.
Place the whole thing in the freezer for about an hour to set the chocolate.
Take out and remove from the tin, cut into squares.
Store in an airtight container in the fridge.
Today I have a massive chocolate craving. I think it might be due to being exhausted and needing an indulgent pick me up. Having Decided that 5am is the new getting up time and that beds, couches and actually any reachable surface is now for climbing on, Sadie is doing her best to wear me out! Anyway it was a picnic bar that I was dreaming of this morning…so I present the healthy sugar free version of this scrummy chocolate treat.
Sugar free picnic bars
For the filling
- 1/2 cup dates (soaked)
- 1 tbsp. coconut oil
- 1 tbsp. honey
- 1 tbsp. Water
- 1/2 cup raisins
- 1/2 cup peanuts (toasted)
- 1/4 cup puffed rice
For the chocolate coating
- 1/3 cup coconut oil
- 3 tbsp. honey
- 5 tbsp. cacao powder
Line a 1lb loaf tin with grease proof paper.
To make the filling blitz with a hand blender the dates, honey, coconut oil and water until a sticky caramel has formed. Transfer into a mixing bowl and add the raisins, peanuts and puffed rice. Combine thoroughly.
Flatten the mixture into the loaf tin pressing down really firmly so it’s well packed. Freeze for an hour or so until solid. Take out and cut into bars.
Make the chocolate coating by melting the coconut oil in a pan. Take off the heat and whisk in the cacao powder and honey. Pour the chocolate into a bowl. Dip each bar into the chocolate until fully coated.
Place all the bars on a plate and freeze for a further hour until the chocolate is solid.
Store in the fridge in an airtight container.
Movie night and chocolate raisins=match made in heaven right? Chocolate and raisins are two of my favourite things and they just go so well together and are the perfect snack when you’re settled down for a cosy night in…I do think however it is pretty hard to find good quality ones. So often the raisins are hard and shrivelled and the chocolate it sickly and cheap tasting….So let’s just make our own and while we’re at it lets make them super nutritious…why not! This is so simple and fast and totally addictive. Ok these might not look like chocolate raisins as you know them but I guarantee they taste much better and the ingredients list is natural and wholesome.
Healthy chocolate raisins
- 1/3 cup Coconut oil
- 4 tbsp Cacao powder
- 2 tbsp Honey
- 1/3 cup Raisins
First line a 2lb loaf tin with grease proof paper.
Melt the coconut oil in a pan then take off the heat and whisk in the cacao powder and honey until it becomes a smooth chocolaty liquid.
Pour half the liquid into the loaf tin covering the bottom of it.
Evenly sprinkle the raisins on top and then cover them with the remaining chocolate.
Chill in the freezer for an hour. Once it has set into one solid piece of chocolate you can snap it up into pieces.
Now I know these aren’t individual chocolate coated raisins…of course you could dip each raisin into the pan of chocolate, place them onto a parchment and freeze until they are solid…yawn…but I think we can all agree life is too short!
Now bung the lot into a bowl, sit down and chill out.
Remember to store in the fridge as coconut oil melts at 24c so left out it may turn back into chocolate sauce.