Strawberry ice lollies

I don’t know about you but at the first hint of summer I’m all over the frozen desserts. And when British strawberries are about to come into season I stock up on them too and stuff my freezer full to last me as long as possible (although they normally don’t end up lasting very long). I am absolutely adamant that this year we will finally do what we say we’re going to do every single year and go to a pick your own strawberries place. Fingers crossed we can find a weekend day amongst all the summer weddings and birthday BBQs to get our strawberry pick on.

With my love of stashing strawbs and my love of frozen treats when the sun is out it seemed only natural to combine the two. So here we have it; strawberry ice lollies with just three ingredients, so easy to make and the most refreshing and delicious dessert to enjoy outside in the sunshine!

Makes 8 mini lollies

  • 8 large strawberries
  • 2 tsp maple syrup
  • 4 tbsp coconut cream

Place the ingredients in a blender and whizz until they form a smooth purée. Pour into moulds and place in the freezer overnight to set.

Love, Mrs H xx

Lemon and ginger balls

Ok guys. Put your hands up if you’re feeling;

  • Tired
  • Sluggish
  • Full of a cold
  • Run down
  • Hungry
  • All of the above

If you don’t have your hand up, you’re free to leave. If you do, keep scrolling (you can put your hand down now too).

It’s so easy to forget to look after our bodies properly, leading to us feeling all sorts of rubbish and making our immune systems more susceptible to all sorts of nasties.

So we gotta look after ourselves. Which means we have to eat properly. You wouldn’t expect your car to run off water or coffee would you? It needs petrol (or diesel, don’t get them mixed up trust me it’s very expensive) and our bodies are much the same. They need the right fuel; a good balance of carbs, protein, healthy fats, vitamins and minerals.

These lemon and ginger balls are a fab snack if you’re trying to eat healthily and look after yourself. They’ve got lots of fibre, healthy fats and protein, as well as the amazing anti inflammatory benefits of ginger plus it helps settling tummies (great for morning sickness) and it’s also great for your skin.

So if you’re feeling a bit under the weather (and even if you’re not) swap your lemon and ginger tea for one of these balls – you won’t regret it!

Ingredients

  • 1 cup cashews
  • 1/2cup dessicated coconut, plus more for rolling
  • 1 cup dates
  • 1 tbsp grated ginger
  • Zest + juice of 1/4 a lemon

Simply blend the ingredients in a food processor for a couple of minutes until they form a sticky mixture. Roll into balls and roll in extra coconut if you want, then store in the fridge or freezer.

Love, Mrs H xx

Mars bar ice creams

I swear it was snowing a few weeks ago, but now it’s mid April and we’re currently experiencing the five day heatwave that may end up being our ‘summer’. I watched a programme today about how positive affirmations and beliefs attract those things to you, so I’m putting it out to the universe that it’s going to be a long, hot, ice-cream-filled summer. I can’t do anything about the first two, but the latter I can definitely make happen.

I don’t know why I haven’t thought to make these before; they’ve got a chocolate ice cream base, a caramel middle and a coating of delicious raw chocolate. They’re amazing to keep in the freezer and whip out on a hot day (or any day) and I personally think they’re so much better than anything you can buy in the shops! And with only seven ingredients, what’s not to like!

Ingredients

Makes 6 bars

For the ice cream

  • 1/2 avocado
  • 1/2 cup coconut cream
  • 2 tbsp coconut oil
  • 3 medjool dates
  • 3 tbsp cacao powder

For the caramel

  • 6 medjool dates
  • 4 tbsp coconut cream
  • 2 cashew butter
  • Pinch of Himalayan salt

For the chocolate

  • 6 tbsp coconut oil
  • 6 tbsp cacao powder
  • 6 tbsp pure maple syrup
  • 3 tbsp cashew butter

To make the ice cream, place the ingredients in a blender and whizz until you have a smooth chocolate mousse. Spoon this into a mould (if you don’t have one you could use cake cases instead) and place in the freezer to set.

For the caramel, again place all the ingredients in a blender and whizz until a sticky caramel forms. Spoon this on top of the chocolate ice cream layer and place back in the freezer overnight to set.

To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat and then add in the other ingredients and stir well. Remove the bars from the moulds and dip each one in the chocolate. Eat immediately or place back in the freezer for later!

Love, Mrs H xx

Chocolate hazelnut freezer fudge bites

Warning: these are dangerously addictive

What if I said to you that you could make a healthy fudge that tastes just like Nutella. With just six ingredients no less too. You might think I was playing a very late April fool (which in turn would make me an April fool I guess) or that I was straight up lying. Well I’ll tell you something guys, I’m a terrible liar. Mr H can tell if I ever try to pretend that ‘I don’t know where the last biscuit went’ or ‘ I’ve no idea how your white socks came out the was pink’. Something to do with flaring my nostrils apparently.

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Chocolate covered cookie dough Easter eggs

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.

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Lindor truffle Easter eggs

Easter weekend, what a winner. Four days of no work and all chocolate. Spring is here, the cold weather is (almost) over and Mother Nature is doing her thang.

My mother in law used to buy Mr H and I Easter eggs, back in the days when I used to eat all the dairy and all the sugar (and pay for it later). Although Mr H always managed to get through his very quickly and then ‘help’ me with mine, come to think of it.

Nowadays she doesn’t buy me an egg anymore because she knows I won’t eat it, although she still buys Mr H one. He’s 32, so I do wonder when this tradition will end, if ever.

I used to ADORE the Lindor truffle eggs that come out at Easter time, so I decided it was time to take matters into my own hands and create an alternative. Turns out Mr H also wanted to ‘help’ me taste test them, as did a very enthusiastic baby H.

They are pretty special though – a creamy almond praline truffle covered in delicious raw chocolate – I don’t think Easter eggs can get much better than that!

For the truffles

  • 5 tbsp cacao powder
  • 3 tbsp maple syrup
  • 1/2 cup almond butter
  • 1/2 cup cacao butter
  • 1/2 cup coconut cream
  • Pinch of Himalayan salt

For the dark chocolate coating

  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1/4 cup cacao butter
  • Pinch of Himalayan salt

To make the truffles, melt the cacao butter in a bowl over a saucepan half full with water on a medium heat, then pour into a mixing bowl and combine with the other ingredients, stirring until you have a smooth, creamy mixture. Pour this into egg moulds (or cake cases if you don’t have moulds) and pop in the freezer for an hour to set.

To make the chocolate, melt the cacao butter, then add in the other ingredients and stir. Remove the eggs from the freezer and dip each one in the chocolate in turn. Once they’ve all been dipped you can use any extra chocolate to dip again and make them extra chocolatey! Store in the fridge or freezer.

Love, Mrs H xx

Raspberry coconut chocolate cheesecake

I’m sure I’ve said this before to you guys but raspberry, coconut and chocolate is a winning combination in my book. I feel like raspberries don’t get the love that strawberries do in life…it’s all strawberries and cream, chocolate dipped strawberries and of course we all know which berry gets to be sandwiched between vanilla and chocolate in Neapolitan ice cream. Yep, strawberry. Continue reading

The worlds most amazing quadruple chocolate truffles


Ok, so you might have heard of double chocolate, or maybe even triple chocolate, but quadruple chocolate? Our unofficial motto in the Hollingsworth household seems to be ‘if in doubt, chocolate’ – both Mr H and I are long-standing chocoholics (we think it’s genetic, my dad and his mum are both of a similar disposition so we must have inherited the chocolate gene) and rarely a day goes by when we don’t both indulge in a little cacao (raw of course).

So now that Easter (an event high up on any chocolate lover’s calendar) is fast approaching I knew it was time to get chocolatey. I wanted to make something with a truffley chocolately centre and I also wanted to experiment with dark and white chocolate so these truffles are basically the amalgamation of everything I dreamed up!

They’re honestly just the most divine things ever, and I promise you even the biggest of sugar addicts will love them, despite the fact that they are completely free from refined sugar and anything remotely nasty. They’re also really simple to make, and you only need eight ingredients!

Makes about 10 of the worlds most amazing truffles

Ingredients 

For the truffles

  • 3 tbsp cacao powder
  • 2 tbsp cacao nibs
  • 3 tbsp maple syrup
  • 1/2 cup cashews
  • 1/2 cup cacao butter
  • 1/3 cup coconut cream

For the dark chocolate coating

  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1/4 cup cacao butter

For the white chocolate coating

  • 3 tbsp maple syrup
  • 1/2 cup cacao butter
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut oil

For the truffle fillings, combine all the ingredients except the cacao butter and cacao nibs in a food processor and whizz until you get a smooth, gooey mixture. While this is mixing, melt the cacao butter in a bowl over a saucepan of boiling water until it is all melted.

Pour the melted cacao butter into the food processor and blend for another 30 seconds or so, until it is all mixed in. Spoon the mixture into a bowl and stir in the cacao nibs. Place the bowl in the freezer for 10 minutes, so that it hardens enough to be able to form it into balls. Remove from the freezer and shape into smallish balls. Pop them back in the freezer to set.

For the dark and white chocolate coatings, melt the cacao butter for each in a bowl over a saucepan of boiling water, then stir in the other ingredients. Remove the truffles from the freezer and dip them in the melted white and dark chocolate – the more times the better! Pop them in the fridge for ten minutes to set then enjoy!

Love, Mrs H xx