Desserts

Desserts2017-08-29T16:13:04+01:00
chocolate truffles in bowl
Cocoa Almond Balls - Almost Ferrero
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Cocoa Almond Balls - Almost Ferrero
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Ingredients
  • 1/2 cup almonds
  • 1/2 cup oats
  • 1/2 cup cocoa powder
  • 4 dates seeds removed
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 1/4 cup almonds
  • 1/2 cup sultanas or raisins
  • 3 tbsp chocolate chips preferably non-sweet, otherwise any chocolate chips - it’s only a pinch
Ingredients
  • 1/2 cup almonds
  • 1/2 cup oats
  • 1/2 cup cocoa powder
  • 4 dates seeds removed
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 1/4 cup almonds
  • 1/2 cup sultanas or raisins
  • 3 tbsp chocolate chips preferably non-sweet, otherwise any chocolate chips - it’s only a pinch
Instructions
  1. In a blender, grind the almonds, and then the oats - separately. Combine them with the cocoa powder, and blend until mixed.
  2. Add the dates, peanut butter, and honey. Blend well until the mixture becomes a bit heavy.
  3. Empty into a bowl and add the sultanas and chocolate chips. Blend up the almonds to whatever size you like. (I prefer to leave them a little big - they add a nice crunch). Add them to the bowl and mix in with your hands.
  4. Before rolling each ball, wet your palms. This helps the mixture to bind, since there’s not much honey or dates, which would otherwise do the job.
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Almond & Fig Biscotti
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Almond & Fig Biscotti
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Ingredients
  • 100 grams almonds chopped
  • 200 grams wholemeal flour (or gluten free flour)
  • 50 grams maple sugar
  • 150 grams demerera sugar (light brown cane sugar)
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 eggs
  • 2 tablespoons Almond Oil (Sweet)
  • 3 drops orange essential oil or Tangerine essential oil
  • 100 grams dried figs chopped
Ingredients
  • 100 grams almonds chopped
  • 200 grams wholemeal flour (or gluten free flour)
  • 50 grams maple sugar
  • 150 grams demerera sugar (light brown cane sugar)
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 eggs
  • 2 tablespoons Almond Oil (Sweet)
  • 3 drops orange essential oil or Tangerine essential oil
  • 100 grams dried figs chopped
Instructions
  1. Preheat oven to 180 °C. Line a baking sheet with baking paper.
  2. In a bowl, mix the dry ingredients together.
  3. In another bowl, lightly beat the eggs with the Sweet Almond oil and the essential oil.
  4. Fold the dry ingredients into the egg mixture and combine to form a sticky, but firm dough. Do not over mix.
  5. On a floured surface shape the dough into two large logs and place them on the baking tray.
  6. Bake for 15 to 20 minutes until a knife inserted in the centre comes out clean.
  7. Cool for 5 minutes before cutting the logs diagonally into slices.
  8. Arrange the slices on the baking sheet and return to oven for 20 minutes.
  9. Let cool before storing in an airtight container. Makes 24.
Recipe Notes

Tip: Coat your knife with some Sweet Almond Oil before cutting the figs so they don’t stick.

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Madeleines
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Madeleines
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Ingredients
  • 125 grams sugar
  • 3 eggs
  • 100 grams flour (sifted)
  • 30 grams almonds (ground)
  • ½ teaspoon baking powder
  • 70 ml Olive Oil
  • 50 ml Walnut Oil
  • 50 grams walnuts (chopped) or flaked almonds (optional)
Ingredients
  • 125 grams sugar
  • 3 eggs
  • 100 grams flour (sifted)
  • 30 grams almonds (ground)
  • ½ teaspoon baking powder
  • 70 ml Olive Oil
  • 50 ml Walnut Oil
  • 50 grams walnuts (chopped) or flaked almonds (optional)
Instructions
  1. Preheat the oven to 180 degrees.
  2. In a bowl, mix the sugar and eggs with a whisk. Add the sifted flour, ground almonds, baking powder, oils and nuts. Mix well.
  3. Spoon the mixture into the madeleine pans. Let stand for 10 minutes.
  4. Bake for 15 minutes.
  5. Turn out and enjoy warm.
Recipe Notes

Optional: sprinkle with chopped walnuts and / or almonds before baking.

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muesli bar in colourful wrapper
Marvel Muesli Bar Recipe
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Marvel Muesli Bar Recipe
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Ingredients
  • A handful of sultanas
  • 2 1/4 cups oats
  • 2/3 cup almonds
  • 1/3 cup honey
  • 3/4 cup butter
  • 1 tsp vanilla extract or powder
  • Topping
  • 1/4 cup almonds
  • 1/4 cup chocolate chips
  • A sprinkle of sea salt * optional
Ingredients
  • A handful of sultanas
  • 2 1/4 cups oats
  • 2/3 cup almonds
  • 1/3 cup honey
  • 3/4 cup butter
  • 1 tsp vanilla extract or powder
  • Topping
  • 1/4 cup almonds
  • 1/4 cup chocolate chips
  • A sprinkle of sea salt * optional
Instructions
  1. Blend the almonds into coarse pieces, and place along with the sultanas and oats on a baking tray. Bake for 5 minutes and stir around, then continue baking for another 5 minutes.
  2. Meanwhile melt the butter, honey and vanilla in a saucepan, over medium heat. Let it boil an extra 2 minutes.
  3. When the oat mixture is ready, tip into a glass bowl, and mix in the butter-honey. Stir until combined, and then pour into a greased casserole.
  4. Press down until the surface is firm. This can take a few minutes, and the mixture should still be hot (I had to use a spatula, which really helped).
  5. Chop up the almonds in halves and press down into the muesli.
  6. Leave to cool completely and then add the chocolate chips (you don’t want them to melt and lose shape) Sprinkle with a bit of salt, if you prefer more of a salty-sweet taste.
Recipe Notes

You can add or swap whichever fruits or nuts you choose to this basic recipe. Fill it up with seeds. Throw in a handful of dried ginger. Dress them up for the kids, if you have to! Have fun.

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Olive Oil & Clementine Cake
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Olive Oil & Clementine Cake
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Cook Time
40minutes
Cook Time
40minutes
Ingredients
  • 1 pot yoghurt (plain)
  • 110 grams sugar
  • 3 eggs
  • 180 grams flour
  • 1/2 teaspoon baking powder
  • 80 ml Olive Oil
  • 1 drop Clementine essential oil
  • Topping
  • 5 clementines or mandarins
  • 25 grams castor sugar
Ingredients
  • 1 pot yoghurt (plain)
  • 110 grams sugar
  • 3 eggs
  • 180 grams flour
  • 1/2 teaspoon baking powder
  • 80 ml Olive Oil
  • 1 drop Clementine essential oil
  • Topping
  • 5 clementines or mandarins
  • 25 grams castor sugar
Instructions
  1. Mix the yogurt and sugar together.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the flour and baking powder then add the olive oil and the essential oil.
  4. Pour into a pan 23cm diameter with high sides (an ovenproof glass pan if possible).
  5. Topping: Peel the clementines and cut into slices. Arrange them closely together on the cake batter. Sprinkle with powdered sugar.
  6. Bake for about 40 minutes at 180 ° C.
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Pumpkin Loaf Cake
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Pumpkin Loaf Cake
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Ingredients
  • 200 grams pumpkin cooked & drained
  • 180 grams flour
  • 2 eggs
  • 100 ml Sunflower Oil
  • 125 grams sugar
  • 100 grams walnuts chopped
  • 2 teaspoons baking powder
  • ½ teaspoon Bicarbonate soda (baking soda)
  • 1 teaspoon cinnamon
Ingredients
  • 200 grams pumpkin cooked & drained
  • 180 grams flour
  • 2 eggs
  • 100 ml Sunflower Oil
  • 125 grams sugar
  • 100 grams walnuts chopped
  • 2 teaspoons baking powder
  • ½ teaspoon Bicarbonate soda (baking soda)
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180 °
  2. Steam or boil the pumpkin, remove the skin and mash flesh with a fork.
  3. In a large bowl, combine the dry ingredients (flour, cinnamon, bicarbonate and baking powder.)
  4. In another bowl, mix together the mashed pumpkin, sugar and Sunflower Oil. Add the eggs and mix again.
  5. Mix the dry ingredients into the pumpkin mixture, then fold in the walnuts.
  6. Pour the mixture into a prepared (greased & floured) loaf pan.
  7. Bake 30 to 40 minutes, or until a skewer inserted into the middle comes out clean.
  8. Remove from oven, let cool for 5 minutes before removing from the pan.
  9. Serve warm or cold.
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bowls of chocolate mousse
Rich and Healthy Chocolate Mousse
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Rating: 3
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Rich and Healthy Chocolate Mousse
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Rating: 3
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Ingredients
  • 1 ripe avocado
  • 1 tablespoon Cocoa Butter
  • 1 tablespoon cacao powder (raw)
  • 2 tablespoons maple syrup
Ingredients
  • 1 ripe avocado
  • 1 tablespoon Cocoa Butter
  • 1 tablespoon cacao powder (raw)
  • 2 tablespoons maple syrup
Instructions
  1. Mash the avocado with a fork and then add the cocoa butter, powder and the syrup and mix well.
  2. Spoon into small individual dishes.
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Choconut Balls
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Choconut Balls
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Ingredients
  • 125 grams desiccated coconut (unsweetened )
  • 2/3 cup Coconut Oil melted
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 1 cup dark chocolate broken into pieces
  • 1 tablespoon Coconut Oil
Ingredients
  • 125 grams desiccated coconut (unsweetened )
  • 2/3 cup Coconut Oil melted
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 1 cup dark chocolate broken into pieces
  • 1 tablespoon Coconut Oil
Instructions
  1. Mix the first 4 ingredients together in a bowl.
  2. Form little golf ball sized balls with the mixture and leave on a tray in the freezer to get hard.
  3. Once they are completely hard, melt the chocolate in a double boiler with the tablespoon of coconut oil.
  4. Dip the balls one by one in the chocolate and then leave them in the fridge to cool.
Recipe Notes

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