Healthy Snacks

Coconut macaroons meet dark chocolate truffles in these little treats. Inside the snap of the dark chocolate shell lies the tender coconut-cocoa filling: a mix of naturally sweet dates, cocoa and coconut flour. Coconut flour is a healthy way to add decadent coconut flavour to this coconut-dark chocolate truffle recipe and other baked goods. It packs a whopping 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Look for coconut flour near other gluten-free flours.

• 2 cups whole dates, pitted and coarsely chopped (16-18 large)
• 1 cup boiling water
• 1 teaspoon almond essence
• ¼ teaspoon salt
• ¾ cup coconut flour
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, chopped (about 1½ cups)
• 1½ cups unsweetened shredded coconut, toasted

1. Place dates in a small bowl. Pour boiling water over them and let stand until cool, about 40 minutes. Transfer the dates and liquid to a food processor. Add almond essence and salt and puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick “doughlike” paste forms. Refrigerate until very cold, 2 to 3 hours.
2. Line a baking sheet with parchment paper or foil. Using 2 teaspoons per truffle, roll the mixture into about 40 balls.
3. Place half the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring in between, until it is about half melted. Remove from the microwave and continue stirring until completely melted. Place coconut in a shallow dish.
4. Add about 4 date balls at a time to the melted chocolate. Working quickly, use 2 forks to roll each ball in the chocolate until coated. Use a fork to transfer the truffles one at a time to the coconut, letting excess chocolate drip off first. Sprinkle with coconut to coat. Transfer to the prepared baking sheet.
5. When the first batch of chocolate is gone and about half the date balls are coated, melt the remaining chocolate and coat the remaining balls with chocolate and coconut. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1 hour.

RAW COCONUT LEMON & LIME BLISS BALLS

These little balls of zesty bliss are still my favourite go to treat and picnic necessity! They are unbelievably easy to make and are perfect for quick snacks, lunch boxes or any time you crave a healthier alternative to satisfy your sweet tooth.

However, beware as these gorgeous, guilt free goodies are extremely addictive and one is never enough, be sure to make plenty !!

INGREDIENTS

1 cup of raw cashew nuts
1 cup of unsweetened desiccated coconut
Zest of half a large organic lemon
Juice of half an organic lemon (Use a full lemon if you prefer a stronger lemon flavour)
Juice of half an organic lime
1/2 teaspoon concentrated natural vanilla extract
pinch of sea salt
2 tbls of pure maple syrup
extra unsweetened desiccated coconut

METHOD

Place all of the ingredients into a blender or food processor in the order listed above, and pulse at high speed until the mixture is smooth and the nuts and coconut have broken down. (Do not over process if you are using a high powered machine, or you may end up with a butter as opposed to a

mixture you can roll into balls). Using wet hands begin to shape the mixture into small balls. Finish by rolling the balls in the extra coconut. Place in the fridge for one hour to firm up before eating. Store the balls in an air tight container in the fridge. Enjoy!

FRUIT & NUT ENERGY BARS

These bars are simple, healthy and nutritious. Not only do they taste amazing, they are bursting with protein and fibre. I always make sure I have plenty of these delicious guilt free treats in the cupboard as they are great for snacks, lunch boxes and picnics. They are so versatile and the recipe can easily be adapted to whatever ingredients you have available.

INGREDIENTS

8 ounces Medjool dates
2 cups of mixed toasted oats, nuts, and seeds. (Don’t skip toasting the oats, seeds, and nuts as this makes all the difference to the taste of the bars)
2 ounces dried fruit of choice (raisins, sultanas, goji berries, cranberries, sour cherries etc).
1 rounded teaspoon finely grated orange peel
1 tablespoon raw honey
1/2 teaspoon cinnamon
1/2 teaspoon ginger

METHOD

Line a baking tray with greaseproof paper. Place the dates in a food processor or blender and pulse to a paste, then transfer to a mixing bowl. Add your desired mix of toasted oats, nuts, seeds, dried fruit, orange peel, honey, cinnamon and ginger and mix together well until you reach an even consistency. If the mixture is too dry, add a little more honey, if the mixture is too moist, add additional toasted oats. Finally press the mixture into the tray and place in the fridge for an hour to harden before cutting into bars.

Deliciously addictive and extremely delicious.

Enjoy !! x