Raspberry and Chocolate Amazeballs

Recipes, Snacks, Sweet TreatsLeave a comment
I had a little play around with ingredients and came up with these delicious tart but still sweet little treats. They got devoured pretty quickly by my kids! These would be great lunchbox fillers. They are gluten, dairy and sugar free and so good for you, as raspberries and sesame seeds are high in anti-oxidents and anti-inflammatory phyto-nutrients. Oh and they taste fab too!  
You will Need
1/4 Cup cacao powder 1 Cup coconut 1/2 Cup sesame seeds 1 Cup raspberries (frozen or fresh) 7 dates or 2 teaspoons of honey 1/2 Cup Coconut Oil Pinch Himalayan Salt 1 teaspoon freeze dried raspberry powder Extra coconut for rolling
To Do
1. Soak the dates for a couple of hours. You could use honey instead of dates if you wish. 2. Then put all the ingredients except the raspberry powder and the extra coconut in a food processor and blitz. 3. Roll the mixture into balls. 4. Add the teaspoon of raspberry powder to the extra coconut and mix until pink. 5. Roll the balls through the pink coconut. 6. Eat now or pop in the fridge to get a little firmer. 7. Makes 16 balls.    

Blueberry and Banana Chip Muffins

Sweet TreatsLeave a comment
Preparation: 20 minutes Cooking: 40 minutes Servings: 12 medium or 24 mini muffins   Blueberries are definitely one of my favourite fruits; I can’t resist eating them almost every day when they’re in season. These lovely and moist blueberry muffins are perfect for afternoon tea or kids’ school lunchboxes. They are delicious warm from the oven, the blueberry sweetness bursting into the soft almond crumb. Top with banana chips for a playful crunch.   Brain Food Note The delightfully small and sweet blueberries pack a powerful antioxidant punch and act as little brain protectors. They are even more powerful when combined with foods that are rich in healthy fats.   3 bananas 1/2 cup coconut sugar 3 organic eggs juice of 1 lemon 100 grams melted butter or 1/4 cup coconut oil 2 cups almond flour 3/4 cup tapioca flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup fresh or frozen blueberries 1/2 cup of banana chips   Preheat the oven to 180 degrees C(or360 degrees F) and line a 12-hole muffin tin or 24-hole mini tin with paper cases; alternatively, grease the tins with a little coconut oil. Place the bananas in a large bowl and mash with a fork. Add the coconut sugar, eggs, lemon juice, and coconut oil or butter. Using a large wooden spoon, mix until combined. In a separate bowl, mix the flours, baking powder, bicarbonate of soda, and sea salt. Add the mashed banana to the egg mixture and mix well, then add the flour mixture and stir with a wooden spoon until just combined. Don’t overmix or the muffins will lose their lightness. Spoon the batter into the muffin cases or tin and then top with blueberries and banana chips. Bake muffins for about 40 minutes, and mini muffins for 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.