Delicious Fudgy Bliss Balls

I love a good bliss ball and it’s even better when it is this simple to make (no blender/food processor required!!).

We always have these ingredients in the house at any given time and I love that when I feel like something yummy or need a snack, I can whip these up in 5 minutes (plus time to set). They don’t last long in our house because they are so yummy so you could double the ingredients below to make a bigger batch.

fudgy bliss balls tea

Ingredients

1/4 Cup honey (or I often do half honey and half rice malt syrup – still 1/4 cup in total though)

3/4 cup of Natural Crunchy Peanut Butter

1 tsp Natural Vanilla Extract

1 (heaped) TBSP Raw Cacao Powder

1 cup desiccated coconut

1 TBSP chia seeds

Pinch of Salt (I use pink Himalayan Rock Salt)

Method

Add honey, peanut butter and vanilla to mixing bowl and combine.

Stir in cacao until all the powder has been mixed through.

Add desiccated coconut, chia seeds and salt and combine well.

Use your hands to form small balls and place on plate or baking tray.

fudgy bliss balls

You can either set them in the fridge or freezer. I usually place them in the freezer as we always seem to want to eat them quickly! Once set, transfer to air tight container and store in fridge or freezer, depending on how firm you like them. I keep them in the freezer!

Try not to eat them all at once and let me know if you enjoy them. I told you they were easy and delicious.

fudgy bliss balls bite

Enjoy xx

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Blueberry, Chia & Banana Pancakes – The Healthy Chef

This healthy, yummy recipe is from The Healthy Chef (I love her recipes) and I am definitely going to give these a whirl in the school holidays. They not only look like a fantastic breakfast, but also a great kids snack (please note there is a nut free version too). You can also add protein to these if you wish. They will make a delicious family brekkie!

Photo Source: The Healthy Chef

Photo Source: The Healthy Chef

Blueberry, Chia & Banana Pancakes

Makes 6 pancakes

Ingredients

100 g (1 cup) ground almonds ( see notes on nut free and high protein option )
1 tablespoon chia seed – or ground flaxseed
1/2 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
250 g  – 2 ripe bananas, smashed
2 free range eggs
125 g blueberries to serve

Directions

Combine smashed banana and eggs.
Add almond meal, linseed, baking powder and cinnamon.
Fold in blueberries if using.
Rest for 5 minutes.
Heat a pan over a low heat and add a little coconut, macadamia  or olive oil.
Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
Cook over a very low heat. Take your time and don’t rush.
Flip over and finish cooking.
Serve and enjoy with natural or coconut yoghurt.

Recipe Source: www.thehealthychef.com

Energy Bars and Banana Oatmeal Cookie Recipes

I’ve been looking for tried and tested recipes for a good energy bar for awhile now and I couldn’t go past Lorna Jane’s Nourish Cookbook for the out-the-door energy bars! I have adapted the recipe to suit our family as we like dried fruit in our snacks aswell as nuts. So please be aware that this is not taken directly from the cookbook. If you prefer it without dried fruit, just omit it. I usually play around with recipes and add extra things we like.

Energy Bars

Makes a yummy afternoon tea full of protein and energy

Makes a yummy afternoon tea full of protein and energy

Ingredients

1 cup pepitas (pumpkin seeds)

1 cup almond kernals

1 cup rolled oats

1/2 cup desiccated coconut

1/2 cup organic coconut oil

1/2 cup raw honey

2 free range eggs

1/2 cup peanut butter

1/3 cup cacao nibs

2 tsp cinnamon

1/3 cup goji berries

2 TBSP chia seeds

1/3 cup pecans

1/3 cup diced dried apricots

1/3 cup dried cranberries

*optional* 1/2 cup protein powder

Directions

1. Preheat oven to 160 degrees fan forced. Grease and line a square cake tin.

2. Process all ingredients (except goji berries, apricots and cranberries) in food processor until combined but still coarse. Then stir through goji berries, apricots and cranberries.

3. Press mixture firmly into tin, sprinkle with extra toppings of your choice (I used desiccated coconut and cacao nibs) and press down again.

4. Bake for about 30 – 45 minutes or until browned lightly (you may need to cover with aluminium foil if it is becoming too dark on top). Cool in pan before cutting into bars.

I store in fridge in an air tight container so the bar stays firm and hold together.

Straight out of the oven before slicing

Straight out of the oven before slicing

Banana Oatmeal Cookies

Recipe by The Healthy Chef

banana oatmeal cookies

Ingredients

1 large ripe banana (mashed)

1/2 tsp ground cinnamon

2 cups rolled oats

1/2 cup desiccated coconut

2 TBSP ground LSA

1/2 cup raisins or cranberries (I used cranberries)

1/4 cup honey or natural maple syrup

1/4 cup coconut oil

(My extra additions were 1/3 cup cacao nibs and 1/3 cup diced dried apricots)

Directions

1. Preheat oven to 160 degrees (fan forced).

2. Combine all ingredients in a large bowl. Mix together well with your hands, squeezing mixture together until it starts to bind.

3. Form into approx. 12 cookies (depending on desired size).

4. Flatten slightly then sprinkle with extra rolled oats or coconut.

5. Bake for 30 minutes or until golden. Cool and enjoy!

Store in an air tight container.

Hopefully you enjoy these recipes and they might be something you can add to your range of snack options! I am constantly looking for new snacks we can enjoy during the week.

xx

Did someone say raw Peanut Butter Cups?! Yes, Please!!

If you like peanut butter, you will love these beauties! A raw version of the good old Peanut Butter Cups…. YUM! The best part is they are super simple to make and they don’t really require too many ingredients.

We all know I love a dairy free sweet treat. This one has fast become one of our new favourites. Again, I stress that they are still a treat so you wouldn’t want to be eating them for breakfast, lunch and dinner…. but enjoy one as a little indulgence every now and then (when you’ve worked hard for it haha).

Ingredients

Raw Peanut Butter Cups

peanut butter cups frozen

6 heaped TBSP of natural organic peanut butter

15 pitted dates (soaked in hot water) or 5-6 moist medjool dates

1 tsp natural vanilla extract

pinch of salt (I use pink Himalayan rock salt)

‘Chocolate’ Tops

3 – 5 heaped TBSP coconut oil (melted). Depends how thick you want your choc layer on top

1 TBSP raw cacao powder (you can use slightly more or less depending on how bitter you like your chocolate flavour)

1 TBSP rice malt syrup (could substitute honey, maple syrup or other sweetener)

pinch of salt

Directions

Soak dates in hot water for approx 20 mins

Once dates are soft, place peanut butter, dates, vanilla and salt into food processor and blend until well combined.

Press mixture firmly into muffin or mini muffin tray (depending on desired size).

peanut butter cups

Combine the ‘chocolate top’ ingredients together in a bowl and spoon evenly on top of peanut butter cups.

Cacao Choc topping

Cacao Choc topping

peanut butter cups choc tops

Place in freezer to set. We like them firm so we leave them for approx. 2-3 hours.

peanut butter cup tray

This makes approx. 6 standard size muffin cups.

Once they are set, take them out of muffin tin and store in airtight container or zip lock bag in freezer!

peanut butter cups frozen

Enjoy – they are a little piece of delicious-ness!

Fruit & Nut ‘Chocolate’ Recipe FitM.U.M Style!!

It’s no secret that I used to be a little bit of a chocoholic (before I went dairy free… more about that here). I thought my world was going to end when I had to give up regular chocolate, but what I didn’t know was that since finding Cacao and making my own chocolate, I have never looked back. I can’t even remember the last time I had any ‘normal’ store bought chocolate, it would have to be at least 6 months ago!

Looking for a little occasional sweet treat, myself and Irondad tried our hand at our own chocolate recipe. We have adapted it a bit along the way (usually each time we make it) so the quantities are a bit of a personal taste thing – I don’t claim to be a top chef. Feel free to play around with it and adapt it to your own taste (let me know if you find a winning combo!).

choc sliced

Fruit & Nut ‘Chocolate’ Recipe

Ingredients

6 Tbsp (heaped) Organic Crunchy Peanut Butter

4 Tbsp (heaped) Organic Coconut Oil (very soft to runny)

4 Tbsp Rice Malt Syrup  (Alternatively you can use Honey or Maple Syrup, which ever you prefer)

2 1/2 Tbsp Raw Cacao Powder

1 tsp Natural Vanilla Extract

Pinch of salt (I use Pink Himalayan Rock Salt)

1/4 cup desiccated coconut

1/3 cup diced dried apricots *

1/3 cup dried cranberries *

(*we like ours quite ‘fruity’ so you could add a little extra of both)

3/4 cup dry roasted almonds, roughly chopped

3/4 cup cashews, roughly chopped

(you could use any nuts you prefer – this amount makes it quite chunky)

shredded coconut flakes for sprinkling on top

Directions

Place all ingredients (except for the nuts) into a medium mixing bowl and mix until well combined. Then stir in the chopped nuts, this will make it quite thick.

Roughly chop the nuts

Roughly chop the nuts

choc before

Mix until well combined

Pour mixture into a loaf tin (I use a silicon one and it pops straight out easily once frozen)

Sprinkle desired amount of shredded coconut over the top.

choc in mould

Pour into silicon loaf tin

Place in the freezer to set. I leave it for a few hours as I like it really cold and firm. The longer you leave it in there the firmer it will become.

Once it’s ready I slice it into either cubes or slices depending on the size you want and then store it in an air tight container and leave in freezer as it melts very easily at room temperature.

choc block

Cut into desired size pieces

choc after

choc cuppa

Enjoy with a nice cuppa

Enjoy and good luck not wanting to eat the whole batch in one sitting!

xx

Choc Nut Granola Clusters Recipe

This recipe is based on a recipe from I Quit Sugar (a cookbook I love!). I have adapted it slightly so I will post my version. I usually just guesstimate the measurement of nuts but below is an approximate guide. You can substitute any nuts really and you will soon find what you like based on your taste so make a few batches and have a play around. If you stumble across an amazing new version or ingredient, please be sure to let me know so I can try it!

granola

Choc Nut Granola Clusters

Ingredients

1/2 Cup Raw Cashews (roughly chopped)

1/2 Cup Roasted Almonds (roughly chopped)

1 Cup Pecans (roughly chopped)

1 Cup Walnuts (roughly chopped)

1/4 cup Pepitas

2 TBS Chia Seeds

2 1/2 cups coconut flakes (shredded or flakes – not desiccated as it’s too fine)

3/4 Cup Coconut Oil (melted)

*optional* 3-4 TBS sweetener such as honey, rice malt syrup or maple syrup depending on desired sweetness

1/2 Cup Raw Cacao Powder

Directions

Preheat oven to 120 degrees and line baking tray with baking paper.

Roughly chop all nuts and combine all ingredients in mixing bowl. Mix until everything is coated in the chocolate and spread evenly on baking tray.

This part is dependent on your oven, I bake mine for 20 mins and turn and then bake again for another 5-10 mins. I like it quite dark and crunchy so this might be trial and error for the first few go’s, just keep an eye on it and test it.

Remove from oven and allow to cool on tray, this will also dry the granola out as it often still looks slightly wet when you first pull it out of the oven.

Store in an airtight container.

Serving ideas

granola bowl

Irondad likes his on top of greek yoghurt

If I make overnight oats, I sprinkle a bit on top for brekkie

We all love it sprinkled over frozen banana ‘ice cream’

ENJOY xx

Banana 'icecream' with choc nut granola

  Banana ‘icecream’ with choc nut granola

I Quit Sugar Choc-Coco Muggin (Muffin in a Mug) Recipe

This is a delicious healthy and super quick and easy recipe from I Quit Sugar (Sarah Wilson’s amazing cookbook). We often make these after dinner as it is like having desert when you just need that little something after a hectic day, but there is nothing bad in it at all. The other good thing is you don’t need to make an entire batch of muffins. Just individual serves and they are ready in minutes!

Source: I Quit Sugar

Source: I Quit Sugar

 Paleo/Dairy Free Choc-Coco Muggin

Ingredients

1/4 cup almond meal

2 Tbsp desiccated coconut

1 Tbsp raw cacao powder

1/2 Tbsp rice malt syrup (or 1/2 tsp stevia or sweetener)

1/4 cup milk (I use oat milk)

Directions

Add all ingredients to a microwave-safe porcelain mug and mix with a spoon. Microwave on high for 1 1/2 – 2 minutes.

We serve ours with a drizzle of honey and coconut flakes but you could add whatever you like. The recipe says serve with greek-style yoghurt.

I like it slightly runny in the middle rather than too dry so I do 1 1/2 minutes and it is perfect!

Enjoy FitMummies xxx