Tag Archive for: treat

One of my favourite parts of a ketogenic diet is the fat bombs. There is just something about the texture and smooth buttery flavour that I cannot get enough of.

The Chocolate Truffle Cups tick a few extra boxes for me on a personal level. One of my childhood favourite snacks was peanut butter with syrup, no bread was needed. As a rule, I don’t use syrup and try to stick to sweeteners with less processing involved. So mixing Tahini with coconut syrup takes me back to this childhood pleasure.

Adding cacao and setting it all in a crunchy hazelnut cup makes this one of my favourite treats. But I don’t make it often, simply because I cannot resist and tend to eat more than my allotted one a day.

 

Chocolate Truffle Cups

Upgraded fat bombs! Adding the hazelnut cups makes it crunchy on the outside and buttery inside.
Prep Time10 mins
Cook Time10 mins
Set Time30 mins
Total Time50 mins
Course: Dessert, Treat
Cuisine: American
Keyword: chocolate
Servings: 12

Equipment

  • Cupcake Tray
  • Cupcake Liners
  • Spoon
  • Bowl
  • Whisk
  • Measuring Equipment

Ingredients

CUPS

  • 1 cup Hazelnuts
  • 1/4 cup Dates pitted

FILLING

  • 1/4 cup Coconut Oil melted
  • 50 grams Cacao Powder
  • 75 ml Coconut Syrup
  • 2 tbsp Tahini

Instructions

  • Preheat oven to 160°C and line cupcake tray with cupcake liners

CUPS

  • Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be coarse but stick together when rolled into a ball.
  • Divide mixture into 12 equal-sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
  • Place the tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on the cooling rack. (Discard cupcake liners just before serving). Prepare filling while cups are baking and cooling.

FILLING

  • Add melted coconut oil, cacao powder and coconut syrup to a medium-well and mix well.
  • Once cups have cooled (5-10min), pour or spoon filling into each cup until it just reaches the top.
  • Refrigerate for 30 minutes to allow the filling to firm up. (To set it quicker, place in freezer for 10-15 minutes)
  • Serve and enjoy!

Notes

Substitutes: Use raw honey or maple syrup instead of coconut syrup
More flavour: Experiment with filling and mixing chopped basil/mint, dried orange or coconut.
Dates too dry: soak them in warm water for a few minutes, discard the water and use the dates.
Leftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)

Related Blogs


Chocolate & Cherry Oats

One of my favourite parts of a ketogenic diet is the fat bombs. There is just something about the texture and smooth buttery flavour that I cannot get enough of.

The Chocolate Truffle Cups tick a few extra boxes for me on a personal level. One of my childhood favourite snacks was peanut butter with syrup, no bread was needed. As a rule, I don’t use syrup and try to stick to sweeteners with less processing involved. So mixing Tahini with coconut syrup takes me back to this childhood pleasure.

Adding cacao and setting it all in a crunchy hazelnut cup makes this one of my favourite treats. But I don’t make it often, simply because I cannot resist and tend to eat more than my allotted one a day.

 

Chocolate Truffle Cups

Upgraded fat bombs! Adding the hazelnut cups makes it crunchy on the outside and buttery inside.
Prep Time10 mins
Cook Time10 mins
Set Time30 mins
Total Time50 mins
Course: Dessert, Treat
Cuisine: American
Keyword: chocolate
Servings: 12

Equipment

  • Cupcake Tray
  • Cupcake Liners
  • Spoon
  • Bowl
  • Whisk
  • Measuring Equipment

Ingredients

CUPS

  • 1 cup Hazelnuts
  • 1/4 cup Dates pitted

FILLING

  • 1/4 cup Coconut Oil melted
  • 50 grams Cacao Powder
  • 75 ml Coconut Syrup
  • 2 tbsp Tahini

Instructions

  • Preheat oven to 160°C and line cupcake tray with cupcake liners

CUPS

  • Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be coarse but stick together when rolled into a ball.
  • Divide mixture into 12 equal-sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
  • Place the tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on the cooling rack. (Discard cupcake liners just before serving). Prepare filling while cups are baking and cooling.

FILLING

  • Add melted coconut oil, cacao powder and coconut syrup to a medium-well and mix well.
  • Once cups have cooled (5-10min), pour or spoon filling into each cup until it just reaches the top.
  • Refrigerate for 30 minutes to allow the filling to firm up. (To set it quicker, place in freezer for 10-15 minutes)
  • Serve and enjoy!

Notes

Substitutes: Use raw honey or maple syrup instead of coconut syrup
More flavour: Experiment with filling and mixing chopped basil/mint, dried orange or coconut.
Dates too dry: soak them in warm water for a few minutes, discard the water and use the dates.
Leftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)

Related Blogs


Chocolate & Cherry Oats

Sharan Kafoa (Health and Hormone Coach) sent through this delicious recipe. Sharan follows a Gluten-Free eating plan to manage her health best and does not compromise on taste.

Sharan is based in Melbourne, Australia, and through her journey of dealing with three autoimmune diseases, she focuses on feeling well, living well and loving life.

Follow Sharan on social media (@whysettleforordinary) or head on over to her website (www.preservethegoddess.com)to find out more or read her article about Raw Food.

Fully Loaded Gluten Free Choc Chip Cookies

Heavy on the chocolate, easy on the time. A delicious recipe you can put together with minimal effort.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Treat
Cuisine: American
Keyword: chocolate, easy
Servings: 12
Calories: 164kcal
Author: Sharan Kafoa

Ingredients

Chocolate Mix

  • 65 g Butter chopped
  • 100 g Dark Chocolate chopped, organic

Flour Mix

  • 75 g Oat Flour
  • ¼ cup Cacao Powder
  • 100 g Monk Fruit Sweetener

Dough Mix

  • 2 Eggs room temp, lightly beaten
  • 50 g Dark Chocolate Chips alt: blend of white and milk

Instructions

  • Preheat ove to 180°C, (160°C for fan forced), and line a tray with baking paper

Chocolate Mix

  • Melt butter and chopped dark chocolate together and mix until smooth, then set aside to cool

Flour Mix

  • Sift flour, cacao powder and monk fruit sweetener together

Dough Mix

  • Add lightly beaten eggs to the Chocolate Mix and stir until well incorporated, then add the Flour Mix, followed by the chocoalte chips.
  • Drop spoonfuls of mixture onto the tray, leaving a bit of room for spreading
  • Bake for 15min or until the top feels firm, then cool on the tray on a wire rack for 10min
  • Remove from tray and cool completely before serving

This Honey and Almond Butter Toffee were what I call a happy mistake. I was experimenting in the kitchen, and this was an instant hit.

I try to make my desserts and treats. That way, I know what’s in them and don’t have to worry about any unnecessary ingredients. This recipe uses just two ingredients and takes minimal effort to make. Then, the magic happens in the pot.

Honey

Honey is touted as a healthier alternative to sugar. But if you read my blogs (Part 1 & Part 2) on honey, you will know that the heating process degrades any health component. And, sugar is still sugar, even if it is natural. But we are now in the land of treats and desserts, so as long as we are responsible about eating it in moderation, there is no reason not to enjoy this delicious treat.

Almonds

Almond butter is easy to make (as are all nut butters) and tastes fantastic in this combo. Almonds are also popular as they are little nuggets of nutrition. Rich in Vitamin E, Manganese and Magnesium, they take this treat from being all about sugar and make it ever so slightly more nutritious. Also, as you are not heating the almond butter (just mixing it with cooled honey), the nutrients aren’t broken down.

Safety

If the kids are helping, please ensure they are carefully supervised – especially while the honey is being prepared.

 

Honey & Almond Butter Toffee

A simplified toffee recipe using just two ingredients!
Prep Time10 mins
Cook Time2 mins
Resting Time2 hrs
Total Time2 hrs 12 mins
Course: Dessert, Treat
Cuisine: Mediterranean
Servings: 16
Calories: 84kcal
Author: Dawn

Equipment

  • Candy Thermometer optional
  • Saucepan deep
  • Spoon
  • Electronic Scale
  • Parchment Paper optional
  • Loaf Pan or flat dish

Ingredients

  • 150g Honey
  • 150g Almond Butter
  • Coconut Oil for greasing

Instructions

  • Line dish with parchment paper or lightly grease with coconut oil
  • Place honey in sauce pan with candy thermometer and set heat to medium
  • Allow honey to boil until it reaches 120˚C
    - no candy thermometer - no problem. have a cup of cold water handy. When the honey is boiling, drop some (just a drop) into a cup of cold water, if it makes a ball and sinks then it’s ready
  • Remove from heat and allow to cool for a bit (±1min)
  • Add almond butter to the pot and stir until the mixture becomes toffee like and forms a ball (2-3min)
    - you should be able to handle the mixture without it sticking to your fingers
  • Place mixture in the loaf tin or dish or your choice
    - you may have to bang the tin/s on the counter to level out the mixture
  • Leave to cool for about an hour, then cover and refrigerate for 1 - 2 hours
  • Remove from fridge, cut into toffee size blocks and serve (can be individually wrapped in parchment or wax paper for gifting)

Notes

Substitutions: Use a nut or seed butter of your choice. (Different nut and seed butters have different textures. End results - taste and texture - may vary)
More Flavour: Add choc chips, chilli flakes, dried orange rind, botanicals, ginger, vanilla, course sea salt, whole nuts… you decide.
Storage: Store in airtight container, in between layers of parchment or wax paper. Keep refrigerated for up to 3 weeks. (It sets more & gets better the longer you leave it in the fridge)
Nutrition Note: Remember this is a treat and should be eaten sparingly and mindfully.
A Word on Honey: Honey heated to 40˚C – 50˚C no longer has any healthy enzymes and is therefore just a sugar. For this particular recipe, you may want to use a cheaper brand that may have been pasteurized. It is always prudent to check that the honey you purchase is sustainably sourced and from a local supplier.
Some cheaper brands are blended with substances that are called adulterants and should be avoided. Adulterants include substances like high-fructose corn syrup, molasses, flour and starches.
Hives that are kept in unsavoury conditions require antibiotics and fungicides and may contain contaminants like pesticides and pollutants or even thinned out with water.