Chocolate Truffle Hearts

There is nothing inside these chocolates that makes them ‘truffles’ necessarily, it’s just that the mixture is so decadent that when it sets thickly – as it does in the heart-shapes moulds I have because they’re so deep – it honestly tastes and feels like Belgian chocolate truffles melting into your mouth, and yet totally free of refined sugar, dairy, gluten, eggs and preservatives.

They look impressive but I’ll let you into a little secret: they are so easy to make! 4 simple ingredients and that’s it. All you need other than that is a saucepan, a spoon and a silicone heart mould. I used one similar to this.

Fancy treating your loved one? Or just want to keep something rich and decadent nearby for those days when you’re really craving chocolate? These are the ones!

Ingredients

5 tbsp coconut oil
5 tbsp raw cacao powder
2-3 tbsp maple syrup (depending on your preference of sweetness)
2 tbsp cashew butter

Method

Simply put all the chocolate ingredients into a saucepan and melt gently over a low heat, stirring often.

Once it’s melted, use a teaspoon to spoon into the little hearts and put it in the fridge to set for a couple of hours then turn out and store in a container in the fridge.

Devour!

Love & health,
Lauren

Rose Pistachio Chocolate Bark

There is nothing more satisfying than taking a bite out of a chunk of chocolate, and indeed nothing more satisfying at all than knowing that that chocolate is made of only pure, natural, healthy ingredients than not only are not detrimental to your health, but are in fact beneficial to your health.

I usually make my chocolate truffle hearts when I want good old plain chocolate instead of brownies or cakes or cookies, but this time I thought, You know what, just shove the entire mixture into a silicone baking tray and let it set like that instead of putting it into individual moulds.

I love the combination of rose and pistachio, I think it must be something to do with my Moroccanness! so I decided to put a touch of rose water, just enough to taste it faintly on the tongue, but not enough to take away from the exquisiteness of the chocolate, and the pistachios give it a bit of crunch and a touch of savoury to mix in with the sweetness.

As you take a bite out of it, you will honestly feel like that girl in the Magnum adverts, how she looks when she takes a sensuous bite out of the (rubbish-filled) ice cream; it’s heavenly! And so easy to make my son could probably do it…

So I invite you all to join in the raw chocolate revolution! 🙂

Ingredients

5 tbsp coconut oil
5 tbsp raw cacao powder
2-3 tbsp maple syrup (depending on your preference of sweetness)
2 tbsp cashew butter

Optional fillings:
1/2 tsp rose water
Small handful pistachios, crushed roughly
Small handful coconut chips

Method

Simply put all the chocolate ingredients (not the fillings) into a saucepan and melt gently over a low heat, stirring often. Add the rose water if desired.

Once it’s melted, pour it into a baking paper-lined silicone baking tray and sprinkle the fillings into it.

Put it in the fridge to set for a couple of hours then cut or break into chunks.

Devour!

Love & health,
Lauren

Puffed Rice Rocky Road Brownies

I wanted to make some yummy treats for my friend who has just had a baby, because breastfeeding mamas need fuel (and chocolate!) and I decided to try and make a healthier version of Rocky Roads.

Daniel used to make the yummiest Rocky Roads whenever we had people over back in the days when we were young and child-free and still ate refined sugar. He’d melt together every chocolate bar you can imagine, with nuts and marshmallows and freeze it and it was amazing.

But this is more amazing. Really, I’m not just saying that. It’s more amazing because your body is going to thank you after eating them, not hate you. You can give them to your children and not feel bad, and the ingredients are all natural, plant-based and high in protein and nutrients.

Give them a go – you just make and freeze!

Ingredients

1/2 cup cacao butter
1 cup organic rolled oats
1/2 cup pecans
About 18 medjool dates
2 generous tbsp. cashew butter (or any nut butter but cashew is creamier)
5 tbsp. maple syrup
5 tbsp. raw cacao powder
Half cup puffed brown rice (I use Rude Health)
Pinch of Himalayan salt

Method

Melt the cacao butter in a saucepan gently over a low heat.

Put the oats and pecans into a food processor and blitz until they make a meal. Add the dates, nut butter, maple, cacao and melted cacao butter and add a pinch of salt. Blitz to form a sticky mix.

Pour into a bowl and stir in the puffed rice.

Line a square silicone baking tray with baking paper and smooth the mixture into in and smooth down with your hands or a spatula. Make sure it’s in tight.

Leave in the freezer for an hour then cut into cubes and store in the freezer or fridge in a container.

Love & health,
Lauren

Blueberry Banana Bread

I had a heap of blueberries in my fridge and some ripe bananas so I thought I’d use my classic banana bread recipe and add blueberries. If you want a more chocolatey version, see here. This one is so light and fluffy and yummy and of course gluten, dairy, sugar and egg free ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
3 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
Handful blueberries

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Mix in the blueberries gently and spoon into the prepared cake tin.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Love and health,
Lauren

Guilt-Free Chocolate Digestive Biscuits

If you’re British, there is probably nothing more satisfying and comforting to you than a cup of tea and a chocolate digestive of an afternoon (had to say ‘of an afternoon’ instead of ‘in the afternoon’ because that’s how my nanny would have said it in that endearing East End way when talking about tea and biccies). 🍪 ☕️ So of course I wanted to make the healthy version so I can indulge my ultimate guilty pleasure. these are gluten, dairy, sugar and egg free.

I actually got this recipe from my lovely friend @mrshollingsworths. Her picture looks way better than mine because she’s more of an artist than I am with food but I’m happy to say they taste just as good! 😃 i also bake them for less time than she does – just a difference in ovens i guess.

I know food blogs and Instagram are all about the styling and the perfect pictures but guys, I have an 18 month old, a husband, a dog, arthritis to keep at bay with heaps of hard work, deadlines, and a novel to write! I can only spend so long re-arranging biscuits in the right light surrounded by random ribbons and hessian fabric before I have to give up and hope they’re good enough! So there you have it, my excuse for not having Instagram’s best pictures.

The truth is, I love making the food and feeding those I love. I love writing the recipes and the captions, but photography is not my passion so (in the voice of the dad from My Big Fat Greek Wedding) there you go! Hope you all enjoy this recipe anyway Happy baking, lovers!

Ingredients

1 1/4 cup oats
3/4 cup ground almonds
1/2 cup cashew butter (or any other nut or seed butter)
1/2 cup maple syrup
1/4 tsp salt

Chocolate topping:
1/2 cup cacao butter
3 tbsp maple syrup
3 tbsp cacao powder
1 tbsp cashew butter

Method

Preheat the oven to 180c and line 2 baking trays with parchment paper.

Put all the ingredients for the biscuits In a bowl and mix really well.

Shape them into biscuits and flatten down on the trays and bake for 8-10 minutes. If they look a little soft it’s ok, they’ll continue to harden once they come out the oven so don’t leave them in for too long.

Take them out the oven and leave to cool.

Make the chocolate by melting all the ingredients in a saucepan over a low light.

Once the biscuits are cool, spoon the chocolate over the top of each one and put on a plate in the fridge to cool.

Love & health,
Lauren 💜

Bounty Bars – The Healthy Way

My mum always makes coconut pyramids for Passover which are yummy but of course they use sugar so I thought I’d whip these beauties up as an alternative Passover (and any other time) treat.

They are gluten free, dairy free, sugar free, egg free and vegan.

Ingredients

2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1/4 tsp vanilla powder

Chocolate coating:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Method

Melt the coconut oil then mix all the coconut ingredients in a bowl.

Line a baking tray (I use a square silicone one) with cling film, leaving enough hanging over the edges, then press the mixture into it. Remember, they need to be cut into fairly substantial bar sizes once set so keep the thickness and don’t fill the whole tray if it’s too big. Put this in the freezer for half an hour.

Make the chocolate coating while it’s in the freezer by melting all the ingredients in a saucepan over a gentle heat.

Take the coconut mix out the freezer and cut into bars, then dip them into the chocolate and place on a plate and put in the fridge to set for 30-60 minutes.

Store in an airtight container in the fridge.

Love & health,
Lauren

Chocolate & Peanut Butter Drizzled Banana Bread

This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!

It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Drizzle topping:
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set. Save whatever is leftover of the chocolate in the saucepan for later.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.

Finish by drizzling the remaining chocolate sauce in the saucepan over the top.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren