If there’s one thing I know, it’s that turning up at the school gates without a suitable snack in hand is tantamount to treason when you’re six years old and you’ve just finished a busy day of doing all the things at school. Like many schools these days, Azaria’s school is nut free, and given that she has usually demanded (in a nice way) and devoured (in a messy way) whatever I bring before we’ve even got out of the playground, these balls are the perfect thing to stave off hunger until dinner time and power her through on the walk home from school. Of course when I bring one for her I have to bring one for the boys too, so I end up making quite a lot of these each week, and that’s before I even get a look in!Continue reading
Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!
I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.
Brownie batter and chocolate frosting, she said. Chocolate on chocolate, she said. Need I say any more? Probably not, but I shall. On my quest to create the world’s best brownies, I taste tested rather a lot of brownie batter (in the name of research, obvs) and it really got me thinking. It turns out brownie batter is just as delicious raw as it is post-bake. And chocolate + chocolate > chocolate.
Speaking of chocolate (because after all what better thing to speak about), I created this recipe to celebrate The Chocolate Show, one of the highlights of my culinary calendar, which is being held at Olympia on 13th-15th October (tickets are available here) and is set to be one SERIOUSLY delicious weekend. There’s masterclasses, tastings and heaps more – I mean what more could a chocoholic want! OK, maybe Ryan Gosling and some chocolate body paint but this is totally the next best chocolatey thing!
So in honour of this wonderful weekend I set myself a challenge to create something extremely chocolatey and insanely tasty. The result? The most heavenly brownie recipe that can be rolled into balls and eaten raw, no baking necessary. And boy is it good. But what makes these bites even more special is the frosting. Honestly, the frosting on these babies is every bit as decadent and delicious as real life chocolate buttercream. Even Mr H, a harsh dessert critic and fellow chocolate fiend, declared these some of the best things I’ve ever made, which is high praise indeed from such a choconnoisseur (not a word but should be).
So in summary, think rich and gooey raw brownie batter covered with creamy and soft chocolate frosting. I’m practically drooling just thinking about them, and something tells me that I’m going to be making these rather a lot from now on, and you probably should too!
P.S. I seem to have recently discovered a love of piping. There’s no real need for it in this recipe, and it’s just as yum if you just plonk the frosting on top with a teaspoon but I do like making things look pretty. I expect there might be a lot more piping coming to the blog in the future…just call me the pie piper – get it? And on that note…here’s the recipe!
- 1 1/2 cup medjool dates, pitted
- 1 cup cashew butter
- 2 tbsp coconut oil
- 4 tbsp cacao powder
- 4 tbsp cacao nibs
For the frosting
- 1 ripe avocado
- 5 tbsp cacao powder
- 5 tbsp maple syrup
- 4 tbsp cashew butter (or any other nut butter)
- 4 tbsp coconut oil
Another super simple one here folks! Just bung the ingredients for the balls into your food processor and whizz for a couple of minutes until smooth, sticky and slightly crumbly. Roll the mixture into balls and pop them in the freezer for at least an hour to cool, as this will make the icing stick much better.
For the frosting, scoop the insides out the avocado and combine these with the other ingredients in a food processor. Blend for around five minutes until a super smooth and silky mixture forms. Remove the balls from the freezer and either use a teaspoon to spoon the frosting on top or get your piping bag and nozzle out!
I hope you love these as much as I do!
Love, Mrs H xx
A few weeks ago, I realised I was stuck in an energy ball rut. The ultimate first world healthy food blogger crisis if you will. I’ve just been so busy with everything that when it comes to making snacks for myself and Mr H to have during the week I’ve been relying on the same old flavours over and over and to be honest with you I was getting a little bored. Add to that the fact that baby H has now decided she loves energy balls too (but not near bedtime, big mistake made there which will not be repeated) so I thought it would be good to make a flavour sans cacao (because of the caffeine which when added to babies does not an early bedtime make) and with lots of super duper ingredients.
We all know peanut butter and jam (aka PB&J) but I wanted to create an almondy version, and pair it with acai instead of your standard strawberry/raspberry combo for something a little bit special. Which is exactly what these guys are. They’re SO easy to make, really good for you and above all, delightfully tasty. Whats not to like?
- 1 cup medjool dates
- 1/2 cup almond butter
- 1/2 cup almonds
- 1 tbsp acai powder
- 2 tbsp coconut oil
- A pinch of Himalayan salt
- Optional: goji berries to decorate
Simply pop the ingredients in a food processor and whizz up until they form a sticky mixture. Roll into balls and pop in the fridge or freezer!
Love, Mrs H xx
I’ve been meaning to make mint choc chip balls for aaaaages, but somehow I never ended up getting round to it. I really don’t know why, they’re such a no brainer – mint plus chocolate equals deliciousness – but better late than never hey!
These make for the perfect post dinner palate cleanser, but I’m not one for being time-ist so I’d say they’re a pretty awesome daytime snack too. The first time I made these I didn’t add any green colouring in, so they ended up being a light brown colour which made me a bit sad if I’m honest as in my opinion minty things ought to be green. So the next time I whacked in some spirulina powder too, thus making my balls not only look the part but making them even more amazing for your body too. Continue reading
Is it going to be a white Christmas? Probably not – it seems to only ever snow at weird times like March these days, never in December when I swear it’s supposed to, and when I’m sure it used to. I can’t wait to take baby H out in the snow for the first time, but I reckon we’ve got a few months to wait before that happens. Worst comes to worst we are going skiing with Mr H’s family in Feb, so fingers crossed that’ll be snowy otherwise it’ll be a bit of a wasted trip! Continue reading
Poor old Santa. Not only does he have the busiest day ever on Christmas Eve rushing around the WHOLE WORLD delivering presents, but all he gets from well-meaning parents around the globe to keep him going is a stodgy mince pie or two. No wonder he’s so fat. Personally I think Rudolph gets the better deal – I’d take a carrot over a mince pie any day of the week to avoid all that refined sugar and gluten in my tum.
Well this year, things are going to change in the Hollingsworth household. After having to help squeeze her husband out of one chimney too many, Mrs Claus has had a word with Mrs H and together we’ve decided that what the big FC needs are energy balls. But he’d be upset if they didn’t have a festive touch (he does wait around for it for 364 days a year in the most freezing country ever after all) so I’ve come up with these Christmas pudding energy balls.
They’re just divine – fruity, chewy and packed with Christmas spices and flavours – and they’re totally guilt free! And they look pretty cute too – I’ll be serving some up on the 25th for sure as Santa shouldn’t be the only one who gets to enjoy these! And who knows, the man himself might be cutting a much svelter figure this time next year!
- 1 cup dates
- 1/2 cup raisins
- 1 cup almonds
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- Zest of 1/4 an orange
For the icing
- 1/4 cup coconut oil, melted
- 1 tbsp maple syrup or honey
- 6 tbsp coconut cream
- Goji berries, cranberries or redcurrants
- Mint leaves (use the smallest ones in the bunch)
For the balls, pop the ingredients in a food processor and whizz for 2-3 minutes until gorgeously sticky and gooey. Put the mixture in the fridge for half an hour to allow it to harden a little, then roll into balls and place in the freezer for at least an hour so that the icing sticks nicely.
To make the icing, simply add the ingredients to a blender or mixing bowl, and blend or stir until everything is completely combined and you have a lovely runny icing. Remove the balls from the freezer and drizzle the icing on top with a teaspoon. Decorate with mint leaves and berries and there you have it!
Love, Mrs H xx
Energy balls are my saviour when it comes to snacks on the go. Before I discovered them I was prone to many a ‘hanger’ attack (far from pretty for anyone involved) so nowadays I always make sure that whenever I leave the house I pop a few in my handbag to keep me going throughout the day. Continue reading
Did you know the addition of lemons to sweet desserts can be traced all the way back to Medieval times? In those days citrus fruits were pretty expensive in the UK, so these sort of puddings were only enjoyed by the super wealthy. Of course nowadays we can all pop to the shops and grab a couple of lemons for £1, which is great because these balls are too good to miss out on! Continue reading
I’m a massive fan of chia seeds; I sprinkle them in my porridge, on my soups and salads, I love a good chia seed pudding and they’re amazing as an egg replacer in vegan baking. So when the lovely people at Of The Earth Superfoods sent me some of their chia seeds as part of their Organic September campaign I was super excited to get in the kitchen.
Chia seeds are touted as a superfood, and for good reason as they have about a zillion and one health benefits – they’re packed with antiodixants, fibre, omega 3s and protein, as well as being great for your skin, heart, digestive health and lots more. Pretty damn super if you ask me! Continue reading