sweetsnack

Food

Recipe: Vegan Cacao Caramel Pods

chocpods

So a few weeks ago we got a comment on the blog challenging us to go vegetarian for a week and share what we ate to give meal ideas to people, we accepted that challenge. This week we aren't eating any meat and yesterday I was doing all the meal prep for that. While I was prepping I decided I wanted to make a little 'treat' snack for the week as well and these happened...


Makes 12 servings
(per 1) Carbs 62g / Fat 7g / Protein 7g / Calories 313

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Base Ingredients

  • 2 cups organic buckwheat flour
  • 2 cups pitted dates
  • 1 tbsp molasses
  • Water (you'll just eyeball this)
  • Coconut oil (for lining the pan/tray/mould)

Filling Ingredients

  • 2 cups coconut cream
  • 4 tbsp organic cacao powder (note: this will turn out to be a very bitter chocolate, if you don't like bitter, swap to unsweetened cocoa powder)
  • 2 tbsp coconut nectar

Caramel Topping Ingredients

  • Fresh medjool dates (about 6)
  • Water
  • 1 pinch himalayan salt

Method

  1. Chop the pitted dates up
  2. In a food processor (or blender if you're game) combine the chopped dates, molasses and buckwheat flour and begin to process them
  3. Add in a few drops of water at a time until the mix begins to stick together and becomes like a dough.
  4. For this step I used a square 'cupcake tray' lightly sprayed with coconut oil, but you can use any kind of shallow mould, you don't want it to be more than 1 inch deep. Press the base dough into the mould and form a 'shell'. The mix created enough for 12 very large pods for me.
  5. Pop the tray in the oven on about 200 degrees celsius and let them cook for 15-20 minutes until they are golden brown.
  6. While the base is cooking whisk together the coconut cream, cacao and coconut nectar in a bowl and then pop it into the fridge.
  7. Remove the base from the oven and let them cool.
  8. Once they are cool pour in the filling ingredients and then place them in the fridge to set for about 4 hours.
  9. To create the caramel sauce topping grab about 6 fresh medjool dates and pop them into the microwave for 45 seconds (this will make it easier to remove the pits)
  10. Squeeze the pits from the dates and put them into the food processor.
  11. Start to process the dates and add a little bit of water and the pinch of salt as you go. Add the water slowly because it won't take much for these to become a creamy consistency.
  12. Add on top of the 'pods' to serve.
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Food

Recipe: Raspberry + Banana Iceblocks

raspberryiceblocksmall

Photography by me, set styled by Kymberly Louise.

If you're located where I am (Brisbane, Australia), the weather has been pretty nasty lately. Temperatures have soared and so it means we can whip out the cool snacks! I love that these are so easy to make and they don't take very long to set.


Makes 4 iceblocks
(per 1) Carbs 28.6g / Fat 8.2g / Protein 15.8g / Calories 186

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Ingredients:

  • 60g chopped cashews
  • 2 bananas
  • 1 cup raspberries
  • 1 cup almond milk
  • 1 tsp coconut nectar
  • (choose one of either for step #3) 1 tbsp organic honey or coconut nectar

Method
1. Blend bananas, raspberries, almond milk and coconut nectar until the mix is very smooth.
2. Pour into ice-cream moulds and either put the lids on or insert a paddle pop stick into each one.
3. After the ice block is set you can remove it and dip the top in organic honey or coconut nectar
4. Coat the honey or nectar in the chopped cashews

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Food

Recipe: Vegan Raspberry Protein Muffins

veganraspberryprotein

Food styling by Kymberly Louise, photographed by me.

These protein muffins are so tasty, they can't even seem to last a full 24 hours in my house when Beau is around. They happen to be super convenient for breakfast because you can just grab one of these and a piece of fruit and go.

The protein I use is completely vegan and is a pea protein isolate from Evolve, I picked mine up from ASN Brisbane. Normally I find a lot of protein powders don't bake well, they seem to have a strange chemical reaction to heat, but this one works just perfectly and the muffins have a nice, soft texture. If you're looking to buy the protein this is what it looks like:

evolve

Makes 4 muffins
(per 1) Carbs 44.5g / Fat 15.8g / Protein 24.4g / Calories 400

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Ingredients

  • 1 cup raspberries (fresh or frozen)
  • 1 cup buckwheat flour
  • 1 cup vegan protein powder
  • 2 tsp vanilla bean paste
  • 6g stevia
  • 1 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tbsp xanthan gum
  • 1 tbsp apple cider vinegar
  • 1 cup almond milk
  • 3 tbsp coconut oil

Method

  1. Preheat oven to 190C
  2. I like to put my muffin wrappers in a deep-sided tray (because after I put the mix in the wrappers I pour a little bit of water into the tray to help stop the muffins from drying out)
  3. In one bowl combine the almond milk, coconut oil, apple cider vinegar, stevia and vanilla bean paste and stir them together, then let it sit for about 5 minutes.
  4. In a second bowl place all the other ingredients EXCEPT for the raspberries and combine them together.
  5. Stir the milk/oil mix and then pour it into the bowl with the dry ingredient, stir together until the mixture is even.
  6. Fold in raspberries
  7. Spoon into the muffin wrappers
  8. Cook for about 40 minutes
  9. Remove from the oven and allow to cool for 10 minutes or so before eating.
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Food

Recipe: Chewy No-Bake Date Bar

nobakedate

These no-bake date bars are such a convenient little snack! We made some the other weekend (and by 'we' I mean I made them and Beau stood around laughing at the food processor turning the ingredients into a giant ball). If you cut these up and then wrap them individually they're super simple to take to work or wherever you need to be throughout the day. The good fats in the cashews will help keep you feeling full so you can make it to your next meal without grabbing something that you shouldn't be eating!


Makes 8 bars
(per 1) Carbs 51.9g / Fat 1.2g / Protein 2g / Calories 205 

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Ingredients

  • 500g dates (pitted!)
  • 10g cashews
  • 2 tbsp coconut nectar
  • 1 tbsp chia seeds
  • 2 tbsp cocoa

Method

1. Place dates and chia seeds into a food processor and process on a slow speed until they have broken down
2. Add in cashews
3. After the cashews have broken apart add in the cocoa and then the coconut nectar
4. Once the coconut nectar has been added the mixture may form into a big ball. If it does, stop the machine, break it up, and then process again for a little bit longer.
5. Line a shallow container with baking paper and scoop the mixture in
6. Chill in the fridge for a few hours and then cut into slices!

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Food

Recipe: Double Chocolate Smoothie Bowl

double-choc smoothie bowl

Yesterday I got weighed and measured at personal training and it turns out that in the last month I have lost nearly 5% of my body fat in 4 weeks (I weigh only a little less too, so I've obviously gotten some muscle, woohoo). Normally I'd like to have a cheat meal that night to celebrate but I am trying to stop doing that (psychologically I use food as a reward and I'm still learning to wean myself off that habit), so I decided that I would make myself a bit of a sweet treat for breakfast, nowhere near as bad for me as the burritos I wanted to have last night. This isn't something I would eat on a regular basis just because it is SO sweet and SO rich, but it was nice to enjoy something a bit different on a lazy Saturday morning.

Makes 1 serving
Carbs 96.9g /Fat 13.8g / Protein 13.5g / Calories 459

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Smoothie Bowl Ingredients

  • 2 bananas
  • 6 ice cubes
  • 4 tsp unsweetened cocoa (or cacao)

Chocolate Sauce Ingredients

  • 3 tsp unsweetened cocoa (or cacao)
  • 1 tsp melted coconut oil
  • 2 tsp coconut nectar

Toppings

  • Strawberries
  • 1 tbsp chia seeds
  • You could use other fruits as well!

Method

1. Cut up bananas and place in a blender with ice cubes and cocoa, blend until very smooth
2. Pour into a bowl
3. To make the chocolate sauce stir together the cocoa, coconut oil and coconut nectar, drizzle over the top of the smoothie
4. Cut up strawberries and place on top along with a spoonful of chia seeds

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Food

Recipe: Salted Caramel & Pistachio Nana Icecream

SCPnana

The other day I left work early because I wasn't feeling too well, and my boss told me to eat some icecream and get some rest haha. So this is what I whipped up.


Makes 1 (large!) serving
Carbs 203.3g / Fat 12.3g / Protein 10.8g / Calories 883

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Ingredients

  • 2 bananas (frozen without the skins on)
  • 1/2 cup of pitted dates
  • 1/2 a handful of pistachios
  • 1/2 tsp vanilla essence
  • 1 tbsp coconut nectar (or organic dark agave syrup if you must)
  • 3-4 cubes of ice

Method

1. Cut the bananas, dates and pistachios into smaller pieces
2. Place bananas, vanilla essence, coconut nectar, ice and pitted dates into a blender or food processor
3. Pulse until it is a creamy consistency
4. Serve and add the pistachios on top

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Food

Recipe: Choc+Vanilla Protein Bites

Screen Shot 2014-09-24 at 6.26.50 PM

These are great for a little after-training snack, the protein will help to keep you full until your next meal!


Makes: 10 balls (would recommend only 2-3 per serve
(per ball) Carbs 19.1g / Fat 3.5g / Protein 4.9g / Calories 124
NOTE - macro calculations will vary on size of ball you roll.

vegetariancoeliaclactose

Ingredients

  • 1 cup rolled oats
  • 1 cup pitted dates
  • 3 tbsp almond butter
  • 1.5 tsp vanilla essence
  • 2 tbsp organic honey
  • 1/4 cup vegan protein powder (it's the kind that's made from nuts rather than whey!)
  • 1/4 cup cacao powder (or unsweetened cocoa)

Method

1. Pop the oats in a blender and pulse until they're powder-like
2. Throw everything else in and blend
3. Remove it all from the blender and roll into individual balls
4. Pop them into the fridge for storage.

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Food

Recipe: Skinny Chocolate Mousse

mousse2

The thing I love about single-serve desserts is that there's no leftovers! No sneaky trips to the fridge to just "have a little more", and even better, this lil baby is pretty much guilt free and is totally vegan! Normally chocolate mousse is filled with dark chocolate, eggs and thickened cream… none of that in this one.


Makes 2 servings
(per 1) Carbs 35.6g / Fat 12.9g / Protein 4.7g / Calories 257.5

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Ingredients

  • 1 medium, ripe avocado
  • 1/3 cup cacao powder (or unsweetened cocoa if you dislike cacao)
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1/4 cup coconut nectar syrup (you can find this in health food shops usually)

Method

1. Place all the ingredients in a bowl and blend (handheld electric egg beater works perfectly) them together until the mixture is of a very smooth consistency
2. Spoon into serving glass and refrigerate for about an hour before serving

* Some toppings you could throw on are coconut flakes, strawberries, cherries, or some crushed pistachios.

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Food

Recipe: Chia Seed Snack

ccchiablog

I'm not sure about anyone else, but one of the things I used to struggle with is finding healthy snacks (other than just plain fruit or vegetables) that are actually good for you and satisfying. One of my favourite little treats is chia seed pudding. It goes really well with a whole different variety of fruits, but I really like to serve with with berries, either just frozen or heated and mashed into a pulp like in the above photo. I personally prefer to use coconut milk for my chia seed pudding as I find it has a creamier consistency than other milks.


Makes 1-2 servings (depends on how much you feel like!)
Carbs 19g / Fat 24g / Protein 9g / Calories 326
Note - Macros based on 1 serving.

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Ingredients

  • 3 tablespoons of chia seeds
  • 1 cup of light coconut milk

Method

  1. Combine chia seeds and coconut milk and stir the seeds through as evenly as possible.
  2. (Optional) Add in a teaspoon of maple syrup or some vanilla bean seeds
  3. Let the mixture set in the fridge for at least 3 hours (I usually find overnight works best)
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