No tricks here, just delicious Halloween treats! We wanted to come up with a healthy, guilt-free treat that is easy to make (for big people and little people too!) and these chocolate orange pumpkin bites proved to be just the ticket! Continue reading
Category Archives: Chocolates/Confectionary
Supercharged cacao love bites
These little squares of heaven took a while to perfect, minutes to scoff, and bloody ages to name. You’ll understand when you try them (which, by the way, you must) – they’re like a cross between a truffle and an energy ball, with all the best bits of both. They’re so rich and delicious that you only need a little square to satisfy your chocolate cravings, but they’re packed with all sorts of good things too – cacao nibs and cacao powder are packed with antioxidants, maca is a great energy booster (and also great for fertility) and almond butter is a fantastic source of good fats and protein. Continue reading
Chocolate quinoa crispy balls
Up until my early 20s, my baking skills were pretty non existent. I could make chocolate rice crispy cakes, chocolate cornflake cakes (which due to the substitution of a key ingredient are deemed a completely different dish in my book) and a mean rocky road. Coincidentally none of these needed the use of an oven, which was good because I didn’t know how to use one. Since then my baking (and oven) skills have improved greatly, but I think it’s important to go back to one’s roots every now and again, which led me to come up with these. Continue reading
Raw chocolate almond butter slice (and a confession)
Don’t tell peanut butter, but I’ve been cheating on it with almond butter for quite some time now. It started off as just a flirtation, a free sample here, an in-store trial there, but I just couldn’t control myself. I started buying the small jars (170g won’t hurt, surely?) but I was getting through them at a rate of knots and I just couldn’t bear the guilt of staring into the bottom of yet another empty (and meticulously well scraped out) jar, so I began buying it in tubs. 1kg tubs. I’m not proud of it, and if peanut butter ever found out I don’t know what I’d do. Continue reading
Marvellous millionaire shortbread (aka caramel slice)
Millionaire shortbread (which apparently owes its name due to its richness) originated in Scotland in Elizabethan times, and is now enjoyed worldwide. In some countries it goes under the more sensible but less imaginative name of caramel slice, but we’ve tasted that too and it’s just as delicious.
To tell the truth, I can’t even begin to describe how delicious it is, so I would recommend you make it too so that you can understand. And, as the name suggests, it is quite a rich treat so you only need a little slice to satisfy those sweet cravings. Continue reading
Peanut butter rawreos
My obsession with America started in my early teens, through my love of Abercrombie tracksuit bottoms, anything that said ‘Return to Tiffany’ on it, crappy US sitcoms, and peanut butter Oreos (which I will hereby refer to going forward as PBO’s for no other reason than that I can’t be bothered to keep typing it out).
Luckily as the years went on most of my Stateside loves made their way across the pond to us here in the UK, but unfortunately the PBO’s were the exception. Perhaps they didn’t travel well. Either way, I was pretty sad they never made it onto our supermarket shelves, but hey, life goes on.
These days, my obsessions for baggy track pants and jewellery that looks like it was made for dogs have been replaced by new (and I would hope, slightly classier) obsessions for J Crew, Anthropologie and jewellery that I can’t afford, but my undying love of anything filled with peanut butter (and crappy US sitcoms) still remain.
These peanut butter Raweos are, in my humble opinion, a squillion times better than their unhealthy counterparts. They only have SIX ingredients (that’s 17 less than the PBOs’ 23) and there’s nothing genetically modified about them (if you check the back of a PBO packet you’ll see that a number of their ingredients are GM – scary).
These little delights are packed with protein and good fats, and are great for a little energy boost.
Ingredients
For the ‘biscuit’
- 1 cup cashews
- 1 cup dates
- 3 tbsp cacao powder
For the filling
- 4 tbsp peanut butter
- 4 tbsp almond milk
- 1 tsp maple syrup
Combine the cashews, dates and cacao powder in a food processor and whizz until the ingredients form a sticky mixture. Shape them into round discs and pop them in the freezer while you make the filling.
For the filling, simply whizz up the ingredients in a food processor, then create the Raweos by spreading the filling onto half of the discs and sandwiching the other halves on top. Store them in the fridge or freezer and enjoy!
Love, Mrs H xx
Fruit and nut dark chocolate chunks
Need a quick and easy recipe to seriously impress your chocoholic friends/family/other half with? Well you’re in the right place! This amazing fruit and nut raw chocolate won’t take you more than 10 minutes to knock up, but you’ll look like you’ve been secretly training as a chocolatier. Continue reading
Ferrero Rocher (aka six ingredient chocolate hazelnut balls)
Unless you lived under a rock in the 90’s (or unless you were too young to remember or NOT EVEN BORN YET which makes me feel so old I can’t even bear thinking about it), you’ll remember that advert where the butler walks around an ambassador’s party with a pyramid of Ferrero Rocher. Brilliant marketing though this was (given that just about everyone seems to remember it) it upset me for a number of reasons; Continue reading
I quinoa believe it! Four ingredient chocolate peanut butter truffles
Most people we know LOVE chocolate. And peanut butter. But quinoa? We’re not even sure half our friends know how to pronounce it, let alone how to use it in their cooking. So we whipped up these incredible little truffles and served them as petit fours at a dinner party this week, but we kept shtum about our secret ingredient until after the fact. The verdict? They received rave reviews – they aren’t at all heavy or sickly like other truffles can be, and the quinoa gives them a lovely little crunch. They are packed with protein (so a much healthier kind of truffle) plus they are so easy (and inexpensive) to make. Our friends are totally converted. We hope you will be too!
Ingredients
- 1/2 cup quinoa, uncooked
- 2 tbsp maple syrup
- 2 tbsp cacao powder (plus a little extra for dusting)
- 4 tbsp peanut butter
Cook the quinoa by boiling it in water for around 12 minutes. Drain off the excess water and pop it in the fridge to cool for an hour. Once the quinoa has cooled, in a bowl combine it with the maple syrup, cacao and peanut butter. Shape the mixture into balls and dust with cacao. Store in the fridge.
Love, Mrs H xx
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