Citrus, Ginger and Turmeric Energy Bites

Transcription

1 Citrus, Ginger and Turmeric Energy Bites Prep time: 0 minutes Makes: 8-0 bites / 2 cup cashews / 2 cup pecans / 4 cup sunflower seeds / 4 cup dessicated/shredded coconut teaspoon ground ginger teaspoon ground turmeric Juice + zest from / 4 orange Juice + zest from / 4 lemon 8-0 dates (the softer the better)*. Combine all ingredients except the dessicated/shredded coconut in a food processor until they create a smooth sticky paste. Scrape down the sides as necessary. 2. Roll the mixture into small balls with your hands. 3. Coat each ball with desiccated/shredded coconut. 4. Store in the fridge. *If your dates are too hard, soften them first by leaving them in boiling water for 0 minutes Copyright Colourful Keys 207

2 Powerful Piano Teacher Protein Fudge Prep time: 5-0 minutes Makes: 0-5 pieces of fudge 2 tablespoons cashew butter tablespoon cocoa + / 4 tablespoon for coating 8-0 dates (the softer the better)*. Combine all ingredients in a food processor until they create a smooth sticky paste. Scrape down the sides as necessary. 2. Remove from the food processor and place the mixture on greaseproof baking paper. 3. Place a second sheet of greaseproof baking paper on top and gently roll flat with a rolling pin until it is about cm thick (or about half an inch). 4. Reshape the sides to create a rectangular shape. 5. Cut into small squares using a knife or pizza cutter. 6. Roll each square in the extra cocoa to coat and store the fudge in the fridge. *If your dates are too hard, soften them first by leaving them in boiling water for 0 minutes Copyright Colourful Keys 207

3 Cheerful Czerny Chocolate Bars Prep time: 5 minutes Set time: 2 hours Makes: 7/8 bars cup dessicated/shredded coconut / 2 cup hazelnut halves* / 2 cup goji berries / 4 cup (200g) dark chocolate**. Spread out the coconut and hazelnuts on a baking sheet and toast in the oven at 70 c/340 f for about 5 minutes, until the coconut is a light golden colour. 2. Melt the chocolate in a bowl over boiling water. 3. Pour half the chocolate into a non-stick silicon container, or a greased loaf tin. 4. Pour the coconut/hazelnut mixture and then the goji berries on top of the melted chocolate. 5. Pour the remaining chocolate on top and smooth the surface with a spatula. 6. Place the container in the fridge to set for about 2 hours, then cut into chocolate bars. *If you can only find whole hazelnuts, just give them a quick pulse in the food processor to break them up a little. **The darker the better! I recommend at least 85% but that will be too bitter for some palates. Copyright Colourful Keys 207

4 Fabulous Fermata Fudgookies Prep time: 0 minutes Cook time: 5-20 minutes Makes: 0-2 fudgookies cup dessicated/shredded coconut 2 ripe bananas 3 tablespoons cocoa 5-6 dates (the softer the better)* 2 tablespoons nut/seed butter (peanut, cashew, almond, sunflower) tablespoon coconut milk** teaspoon vanilla essence / 2 teaspoon baking soda. Preheat the oven to 80 c/355 f. 2. Combine all ingredients in a food processor until smooth. 3. Spoon onto a greased baking sheet and flatten a little with the back of a fork. 4. Cook the fudgookies in the oven for about 5-20 minutes, until they are firm to the touch. 5. Allow to cool and store at room temperature. *If your dates are too hard, soften them first by leaving them in boiling water for 0 minutes **Substitute a different milk if preferred. Copyright Colourful Keys 207

5 Colourful Keys Angelic Cupcakes Prep time: 60 minutes Cook time: minutes Makes: 2 cupcakes large sweet potato 4 eggs 2 ripe bananas tablespoon honey / 2 cup walnuts / 2 tablespoon coconut flour teaspoon vanilla essence teaspoon baking soda teaspoon cinnamon / 2 teaspoon nutmeg. Peel and dice the sweet potato, then steam for about minutes until soft. Set aside to cool. 2. Preheat the oven to 80 c/ When the sweet potato has cooled, place in a food processor with all other ingredients except the walnuts. Blend until smooth. 4. Add the walnuts to the food processor and pulse a few times to distribute throughout the mixture. 5. Spoon the mixture into cupcake cases (silicon or paper, or a greased cupcake tin). 6. Cook for about minutes, until the tops are lightly browned and a toothpick comes out clean. Copyright Colourful Keys 207