As christmas is approaching i may start thinking of stocking my snack cupboard with a few treats i wont feel so guilty diving into.
So many people find that christmas plays havoc on their waist line and if you are new to the whole “DIET” lark it is dreadful to be surrounded by all your favourite foods, watching everyone scoff their face while you sit down to your plate full of salad!
Here are a few of the best i have found over the last few days which i am going to try out!
Why don’t you have a go yourself?!
This recipe i found on http://atastylovestory.com (paleo, vegan, low-carb and raw food recipes!)
Almond & coconut layer
200 g almonds
200 g desiccated coconut flour
2 very ripe bananas
1 tsp ground vanilla
1 tsp salt
2 Tbsp organic virgin coconut, melted
100 g dark chocolate (70 %)
1 small or 1/2 big avocado
2 Tbsp Sukrin, coconut sugar, stevia or sweetener of your choice (I used sukrin gold)
1 tsp organic extra virgin coconut oil
1/2 tsp ground vanilla
Raw & vegan chocolate layer (alternative chocolate layer)
4 Tbsp organic virgin coconut oil, melted
4 Tbsp high quality cocoa powder
8 big soft pitted dates
1/2 tsp ground vanilla
For this recipe you need to use a food processor or very good blender. Blend the coconut flour until it becomes almost ground. Then add the almond and blend until you have a mix almond and coconut flour. Add the coconut oil, vanilla, salt, banana and blend until you have a firm and mixed dough.
Find a square baking pan, box or whatever you have on hands. Line it with a piece of parchment paper. Now use your hand to even out the dough, it should be plain and have a thickness around 2 cm (0,75 inch). Place it in the fridge.
Original chocolate layer: Melt the chocolate and coconut oil in a double boiler. Blend the avocado, sugar and vanilla until it has a very smooth texture. Add the chocolate and pulse until just combined. Remove the dough from the fridge and add the chocolate in a plain layer and place it back in the fridge to set for at least 30 min.
Raw and vegan chocolate layer: Add all the ingredients in a blender and blend until you have a smooth chocolate paste. Add more cocoa if you want a deeper flavour and darker colour. Remove the dough from the fridge and add the chocolate in a plain layer and place it back in the fridge to set for at least
Cut the ‘cake’ into 16 bars. Keep them in an airtight box in the fridge for up to a week. Wrap some of them in paper and bring them to your workout, as a afternoon snack or on long walks. You’ll get a tasty and healthy energy load without any blood sugar rush.
Heres another fab recipe this time from http://www.paleogrubs.com
1 cup almonds
1 cup dried cranberries
1 cup pitted dates
1 tbsp unsweetened coconut flakes
1/4 cup mini dark chocolate chips
Combine all of the ingredients in a blender or food processor. Pulse a few times to break everything up. Then blend continuously until the ingredients have broken down and start to clump together into a ball.
Using a spatula to scrape down the sides, turn out the mixture onto a piece of wax paper or plastic wrap. Press into an even square and chill, wrapped, for at least an hour. Cut into desired size of bars, wrapping each bar in plastic wrap to store in the fridge.
Servings: 8 bars
and another here from http://livinghealthywithchocolate.com
3 tablespoons coconut oil
1½ tablespoons coconut milk
¾ teaspoon vanilla extract
½ tablespoon + ½ teaspoon raw honey
¾ cup almond flour
3 tablespoons chocolate chips, plus more for drizzling
whisk together the coconut oil, coconut milk, vanilla and honey
using a rubber spatula, gently mix in the almond flour until ingredients are combined. Be careful not to over mix or the batter will become oily.
fold in the chocolate chips and refrigerate the dough for about 30 minutes
roll chilled dough into balls and place on a cookie sheet lined with parchment paper
melt chocolate chips in a double boiler over simmering water
drizzle chocolate over each cookie dough bite
Recipe make 10 cookie dough bites. Store in the refrigerator.