CHOCOLATE 16 delicious recipes that combine the goodness of nutritious, wholefood ingredients with the decadence of Healtheries 99% Sugar Free or No Added Sugar Chocolate.
INDEX Raspberry Chocolate & Vanilla Mascarpone Cake pg. 4-5 Salted Caramel Chocolate Slice pg. 6-7 Blueberry & Almond Chocolate Brownie pg. 8-9 Choc Orange Truffles pg. 10-11 Oaty Slice with Milk Chocolate Drizzle pg. 12-13 Snickers Cups pg. 14-15 Chocolate Fruit Bowls pg. 16-17 Nutty Clusters pg. 18-19 Banana Whip with Honey Hazelnuts & Ganache pg. 20-21 Classic Chocolate Chip Cookies pg. 22-23 Banana Chocolate Bread pg. 24-25 Strawberry Chocolate Chia Pudding pg. 26-27 Pumpkin & Chocolate Muffins pg. 28-29 Banana & Blueberry Chocolate Pancakes pg. 30-31 Chocolate Dipped Chia & Coconut Fruit pg. 32-33 Chocolate Boysenberry Tarts pg. 34-35 Note: For gluten or wheat free recipes, please ensure all ingredients are gluten or wheat free.
RASPBERRY Chocolate & SERVES 12 Cake 1½ cups pitted dried dates, soaked in recently boiled water for 10 minutes and then drained and squeezed thoroughly ¼ cup coconut oil, melted 1 heaped tsp baking powder ¼ cup cocoa powder 5 large eggs, lightly beaten 2 cups ground almonds 1 heaped cup frozen raspberries ½ cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits Vanilla Mascarpone Filling 200g mascarpone cheese ½ tsp vanilla extract 1 Tbspn maple syrup Chocolate Ganache Topping 100ml cream 100g Healtheries 99% Sugar Free Dark Chocolate Baking Bits ½ tsp freeze dried raspberry powder (alternatively you can pile fresh raspberries on top when in season) 1. Pre-heat the oven to 165 C and grease and line the base and sides of a spring form cake tin. 2. Place the dates into a food processor and process until you have a roughly chopped mixture. You may need to stop and scrape down the sides a few times during the process. 3. Add the coconut oil, vanilla, baking powder and cocoa powder and process until well combined. 4. Add the eggs and ¾ cup of the raspberries and process until everything is only just combined. 5. Pour the mixture into a large bowl and fold through the ground almonds, ¼ cup remaining raspberries and dark chocolate chips. 6. Pour the mixture into the prepared cake tin and smooth out the top. 7. Bake for 45-50 minutes, or until a skewer comes out clean. 8. Remove from the oven and let cool in the tin for 10 minutes. 9. Once cooled slightly, remove the cake from the tin and leave to cool completely on a wire rack (invert the cake onto the rack so the bottom is now facing up). 10. When the cake is completely cool, invert it right side up onto a serving plate. Using a serrated knife cut an indent all the way around the outside of the cake and then carefully cut through the cake so you end up with a cake that is cut in half through the middle. Using a palate knife or a large knife and a spatula remove the top half of the cake and place it on the wire rack leaving the utensils under it. 11. Make the chocolate ganache by placing the cream in a small saucepan over medium heat. Once it is almost (but not) boiling, take it off the heat and add the chocolate. Leave to stand for 2 minutes and then carefully mix the cream and chocolate together until smooth and silky. Set aside to cool for 15 minutes while you prepare the filling (it will thicken as it cools). 12. To make the filling, mix together the mascarpone, vanilla and maple syrup in a small bowl until smooth. Spoon the filling onto the bottom half of the cake. 13. Using the utensils under the top half of the cake, carefully lift it up and place it on top of the filling. 14. Once the ganache has cooled and thickened slightly, pour it over the top of the cake allowing it to run over the edges. Sprinkle the ganache with freeze dried raspberry powder and set aside in the fridge until you are ready to serve. 15. Store the cake in the fridge for 4-5 days. If you re after a beautiful celebration cake that will impress, then this is the cake to make. A lovely moist chocolate cake sandwiched by silky smooth vanilla mascarpone and topped with a wickedly rich dark chocolate ganache and freeze-dried raspberries. The best thing is that it can be enjoyed by all as it s free from gluten and refined sugar. that means it s the perfect dessert if you re hosting a party with dietary requirements. 5.
SALTED CARAMEL SERVES 20 Base 1 cup mixed walnuts, almonds and hazelnuts (choose natural, raw nuts) ¹/3 cup Healtheries LSA 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut ½ cup pitted dried dates, soaked in recently boiled water for 30 minutes (drain well squeezing out all excess water before using) ½ cup desiccated coconut ½ tsp cinnamon 2 Tbspn coconut oil, melted 1 Tbspn maple syrup Caramel Layer 2 cups raw cashew nuts 2 cups water 400g pitted dried dates ¾ cup water, recently boiled ¼ cup maple syrup 4 Tbspn coconut oil, melted 2 tsp sea salt Chocolate topping 200g Healtheries 99% Sugar Free Dark Chocolate Baking Bits 1 tsp sunflower oil Note You can save any leftover caramel to make Snickers Cups on page 14. Base 1. Grease the bottom of a deep square baking pan with a little oil and place a piece of cling film inside the pan, ensuring there is enough cling film over hanging on each side. 2. Place the nuts into a food processor and process until finely chopped. Add the remaining base ingredients and process until the mixture is well combined. 3. Pour the mixture into your prepared pan and press down firmly with the back of the spoon ensuring the base is evenly spread. Fold the over-hanging cling film on top of the base and cover the top with a piece of baking paper. Weigh down the base by placing a pile of small side plates on top of the baking paper and place in the fridge to set while you prepare the caramel. Caramel 4. Place the cashew nuts and 2 cups of water into a saucepan and boil for 15 minutes or until the cashew nuts are soft. Once soft, drain off the water through a sieve. 5. Meanwhile, place the dates and recently boiled water into a small saucepan and simmer until all of the water is evaporated and the dates are mushy. 6. Place the soft drained cashews and dates into a food processor along with the maple syrup, coconut oil, vanilla and salt and process for 2 minutes until smooth and creamy. Make sure you stop the processor a few times during blending to scrape down the sides. 7. Remove the base from the fridge and take off the plates. Pour the caramel over the base and spread out evenly using the back of a spoon. Place back in the fridge to set for 3-4 hours or 2 hours in the freezer. Chocolate 8. To make the chocolate topping, place a small saucepan of water over a medium heat and bring to a gentle simmer. Place the dark chocolate bits into a bowl that will fit on top of the saucepan and gently melt the chocolate. Once melted, gently stir in the sunflower oil until glossy. 9. Remove the slice from the fridge and pour over the melted chocolate. Using a knife spread the chocolate evenly to ensure it reaches the edges. 10. Return the slice to the fridge for about 30-60 minutes, or until the chocolate is set. 11. Once set, remove from the fridge and cut into small squares using a sharp serrated knife dipped in boiled water. The hot knife will make it easier to cut through the slice. 12. Keep in an air-tight container in the fridge for up to 7 days. Alternatively, you can freeze it for 1-2 months. Caramel slice has to be one of the most adored baked treats of all time. We ve given it a healthy makeover with a base made from wholesome nuts and seeds and a thick caramel layer naturally sweetened with dates. This decadent salted caramel chocolate slice is free from gluten and refined sugars. Enjoy a small square as a treat and savour its delicious sweetness and nutrient dense ingredients. 7.
BLUEBERRY & Almond SERVES 12 ¾ cup neutral oil (sunflower, olive oil, nut oil) 200g Healtheries No Added Sugar Milk Chocolate Baking Bits (or you can use dark for a more intense brownie) + ¹/3 cup extra ¾ cup coconut sugar Pinch sea salt 3 large eggs ²/3 cup Healtheries LSA 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut ²/3 cup Healtheries Rice Flour ¹/3 cup cocoa or cacao powder ½ tsp baking powder 1 cup frozen blueberries ¹/3 cup sliced almonds Greek yoghurt to serve Everyone should have a signature brownie recipe and we hope this becomes yours. An intense chocolate brownie balanced by the addition of floral blueberries and crunchy almonds. It is absolutely delicious. Serve warm straight from the oven with a dollop of thick Greek yoghurt or freshly whipped cream and you will be everyone s favourite brownie baker. Best of all, it can be made in one pan so cleaning up is simple and you have more time to enjoy the fruits of your labour. 1. Pre-heat the oven to 180 C and grease and line the base and sides of a brownie pan. 2. To a medium-sized saucepan (that will fit all of the other ingredients later on), add the oil, chocolate, coconut sugar and salt and heat over a low heat, stirring continuously, until the chocolate is melted and everything is combined. 3. Remove from the heat, add the vanilla and stir to combine. Set aside to cool for 5 minutes. 4. Add the eggs one at a time whisking in each egg before adding the next. 5. Add the LSA and ground chia seeds; sift in the rice flour, cocoa and baking powder and fold through. 6. Now add half of the blueberries, sliced almonds and extra chocolate and fold through. 7. Pour the mixture into your prepared pan and sprinkle the remaining half of the chocolate, sliced almonds and blueberries over it. Gently press the blueberries into the top of the mixture. 8. Bake for 35-40 minutes or until just cooked. Brownie is best when it is still a little gooey in the middle so keep an eye on it. The best way to tell if a brownie is cooked is when a skewer inserted into the middle comes out with a few moist crumbs on it rather than being completely clean. 9. When ready, remove from the oven and leave to cool in the tin for 10 minutes. 10. You can either carefully slice the still warm brownie to enjoy straight away or you can let it cool completely before slicing. 11. Serve with a dollop of thick Greek yoghurt or freshly whipped cream. 12. Store in the fridge for up to 5 days. 9.
CHOC ORANGE Makes 15 1 cup Healtheries LSA 2 Tbspn cocoa powder 2 Tbspn coconut oil, melted 2 Tbspn honey, melted ½ cup pitted dates, soaked in freshly boiled water for 10 minutes and then squeezed out thoroughly ½ cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits Juice of ½ orange Zest of 1 orange 2 Tbspn desiccated coconut ½ cup extra desiccated coconut, for rolling balls Chocolate and orange... need we say any more? These truffles are elegant enough to take to your next dinner party and delicious enough to offer the fussiest children. Made with wholesome ingredients and free of gluten and refinedsugar, you can be sure these gooey truffles with chunks of dark chocolate will be a hit with all members of the family. 1. Place all of the ingredients, except the extra ½ cup of desiccated coconut, into a food processor and process until the mixture just forms a ball. 2. Pour the extra ½ cup of coconut onto a plate. Using your hands, roll tablespoon-sized amounts of the mixture into individual truffles. 3. Roll each truffle in coconut and place onto another plate. 4. Transfer the truffles to the fridge for 2-3 hours to set. 5. The truffles will keep in the fridge for 1 week or for 1-2 months in the freezer. 11.
OATY SLICE with milk CHOCOLATE SERVES 24 ½ cup pitted, dried dates, chopped ½ cup dried figs, finely chopped 2 large eggs 85g butter or coconut oil, melted 2 cups oats 1 Tbspn Healtheries Ground Chia Superfood Blend Blueberry & Blackcurrant 1 cup desiccated coconut Dash cinnamon WHeat ½ tsp baking powder 1 cup Healtheries No Added Sugar Milk Chocolate Baking Bits This slice is packed with the goodness of oats and dried fruit. Our melted milk chocolate creates a playful texture and sweetness without the addition of refined sugar. We re sure both kids and adults alike will love getting in the kitchen to decorate this slice! 1. Place the chopped dates and figs into a heat proof bowl and pour over freshly boiled water. Leave to soften for 15 minutes. Meanwhile pre-heat the oven to 180 C and line a brownie pan with baking paper. 2. Drain the dried fruit by pouring the water off through a sieve. Place the dates and figs into a food processor with the melted butter and eggs and process until creamy. 3. Add the remaining ingredients, except for ½ cup of chocolate, and pulse to bring the mixture together. 4. Pour the mixture into the prepared pan and using the back of a spoon or your hands, press the mixture evenly and firmly down into the pan. 5. Bake for 15-20 minutes or until golden. Remove from the oven and leave to cool slightly in the pan. Once cooled but still warm, cut the slice into squares. 6. To make the chocolate drizzle, place a small saucepan of water over a medium heat and bring to a gentle simmer. Place the remaining ½ cup of milk chocolate bits into a bowl that will fit on top of the saucepan and gently melt the chocolate over the simmering water. 7. Once the chocolate is melted, use a fork to drizzle it over the top of the slice. 8. Once the chocolate has set, store the slice in an air-tight container in the fridge for 4-5 days. 13.
SNICKERS Makes 20 Base ½ cup mixed nuts (i.e. walnuts, almonds, cashews) ¹/3 cup ground almonds 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut ½ cup pitted dried dates, soaked in recently boiled water for 30 minutes (drain well squeezing out all excess water before using) ½ cup desiccated coconut 2 Tbspn coconut oil, melted 1 Tbspn maple syrup Filling 1 cup raw cashew nuts Note 1 cup water You can use any leftover caramel from 200g pitted dried dates the Salted Caramel ¾ cup water, recently boiled Chocolate Slice on 3 Tbspn maple syrup page 6 if you wish. 2 Tbspn coconut oil, melted ½ tsp vanilla extract ½ tsp sea salt ½ tsp peanut butter in each cup (~10 tsp) Topping 200g Healtheries 99% Sugar Free Dark Chocolate Baking Bits 1 tsp sunflower oil 1. Prepare your moulds by greasing mini muffin cups or mini moulds with a little coconut oil. 2. To make the base, place the nuts into a food processor and process until finely chopped. Add the remaining base ingredients and process until the mixture is well combined. 3. Press 1 Tbspn of the base mixture into each mould ensuring the mixture comes up the sides a little to hold in the filling. Place on a tray and into the freezer for 15 minutes to set while you prepare the caramel. 4. For the caramel, place the cashew nuts and 1 cup of water into a saucepan and boil for about 15 minutes or until the cashew nuts are soft. Once soft, drain off the water through a sieve. 5. Place the dates and recently boiling water into a small saucepan and simmer until all of the water is evaporated and the dates are mushy. 6. Place the soft, drained cashews and dates into a food processor along with the maple syrup, coconut oil, vanilla and salt and process for 1-2 minutes until smooth and creamy. Make sure you stop the processor a few times during blending to scrape down the sides. 7. Spoon a teaspoon of the caramel filling on top of the base in each mini muffin pan and place back in the freezer for 30 minutes to set. 8. Once set, remove from the freezer and dollop ½ a tsp of peanut butter into the middle of each cup. Place back in the freezer for a further 15 minutes to set. 9. To make the chocolate topping, place a small saucepan of water over medium heat and bring to a gentle simmer. Place the dark chocolate bits into a bowl that will fit on top of the saucepan and gently melt the chocolate. Once melted, gently stir in the sunflower oil until glossy. 10. Remove the cups from the freezer and pour a little melted chocolate over each cup so that the filling is coated. 11. Return the cups to the freezer for 1-2 hours or until completely set. Once set use a teaspoon to gently remove the cups from the moulds. 12. Store in an air-tight container in the fridge for up to 1 week or in the freezer for 2-3 months. These wee morsels are truly heavenly. A soft chewy base adorned by a crunchy chocolate topping, sandwiched with salty caramel and a dollop of peanut butter. Best of all, they are gluten-free and refined sugar-free. They keep really well in the freezer and make the perfect bite-size sweet treat. 15.
chocolate Makes 4-6 4-6 balloons (1 balloon per person) 1¼ cups Healtheries No Added Sugar Milk Chocolate Baking Bits ½ -1 cup chopped fruit per person (eg. strawberries, banana, blueberries, oranges, pineapple, grapes, kiwifruit) 1 tsp per person of Healtheries Ground Chia Superfood Blend Blueberry & Blackcurrant 1 Tbspn per person of thick Greek yoghurt or coconut yoghurt, freshly whipped cream or vanilla mascarpone* *To make the vanilla mascarpone, simply mix 200g of mascarpone cheese with 2 Tbspn honey or pure maple syrup and 1 tsp vanilla extract. This is such a great way to serve colourful fruit, especially to children. These delicate chocolate bowls provide the perfect accompaniment to an array of nutrient-dense fruits. We ve added a sprinkling of ground chia seeds and a dollop of natural yoghurt but you could use freshly whipped cream or VANILLA mascarpone if you wish instead. 1. Blow up each balloon to the size you want your bowl to be. Gently rub each balloon with a paper towel greased with oil (eg. melted coconut oil). 2. Fill a small saucepan no more than half full with water and bring to a gentle simmer. Add the chocolate to a heat-proof bowl and place over the simmering water. Leave the chocolate to gently melt and then let it stand for one minute or so before stirring to form a smooth chocolate mixture. 3. Gently place one balloon at a time into the chocolate, carefully moving the balloon to ensure the chocolate comes up the sides of the balloon to form a bowl. Place each chocolate balloon onto a tray lined with baking paper. Once all of the balloons have been coated in chocolate, place the tray into the freezer to set for 15 minutes. Meanwhile, leave the water on low heat with the remaining chocolate sitting over it to keep it warm and melted for the second coat. 4. Once set, remove the balloons from the freezer and coat each balloon a second time, following the lines of the first coat. This will help to form a nice strong chocolate bowl. Place the balloons back into the freezer to set once again for 15-30 minutes. You can use the fridge but it will take longer to set. 5. Once the second coat of chocolate has set, remove the balloons from the freezer and using the sharp point of a knife, gently pop each balloon. Carefully remove the balloon from each chocolate bowl. 6. Add the chopped fruit to each chocolate bowl and sprinkle over the ground chia seeds and a dollop of your choice of yoghurt, freshly whipped cream or vanilla mascarpone. 17.
NUTTY Makes 20 175g Healtheries 99% Sugar Free Dark Chocolate Baking Bits 1 Tbspn butter or coconut oil 150g of toasted mixed nuts (we used almonds, cashews and peanuts) The combination of chocolate and nuts is a much-loved favourite. These nutty clusters are so simple to make and yet are always the first to be snaffled up. This recipe is perfect for those with a creative licence, so use your favourite nuts and add some finely chopped dried fruit if you wish. They would make a lovely little edible gift too. 1. Place the chocolate and butter (or coconut oil) into a heat-proof bowl over a double boiler. Leave to melt and then let stand for a few minutes before stirring together to form a smooth mixture. 2. Take off the heat and stir in the nuts. 3. Working quickly, drop small spoonfuls of the mixture onto a tray lined with baking paper and place in the fridge for a few hours to set. 4. Store in the fridge in a sealed container for up to 4 weeks. 19.
BANANA WHIP with & ganache SERVES 2 Banana Whip 2 bananas sliced into rounds and frozen (it takes about 4-5 hours for the banana to set) ½ cup natural yoghurt (or you can use coconut yoghurt or coconut milk) 1 Tbspn Healtheries No Added Sugar Milk Chocolate Baking Bits, chopped 1 Tbspn maple syrup or runny honey Dash water or milk to help blend if necessary Honeyed Hazelnuts 1 tsp honey Handful hazelnuts This banana whip is so simple and is made from only five ingredients. It makes a beautiful dessert with the addition of the golden honeyed hazelnuts and a luscious ball of dark chocolate ganache. For a simpler dessert, you can swap the honeyed hazelnuts and ganache for a handful of no added sugar Milk Chocolate Baking Bits and a sprinkling of toasted desiccated coconut. 1. To make the ganache, heat 100mL cream in a saucepan until almost boiling. Take off the heat and add 100g of chocolate bits and let stand for 1-2 minutes. Stir until smooth, then set aside in the fridge until hard enough to roll. Any leftover ganache can be kept in the fridge in a sealed container or jar for up to a week according to the cream s best before date. 2. To make the hazelnuts, heat a small pan. Once warm, add the hazelnuts and honey and stir until the nuts are coated in the melted honey. Pour onto a baking sheet and leave to cool. 3. To make the banana whip, place the frozen banana slices, yoghurt, vanilla, chocolate and maple syrup (or honey) into a food processor. 4. Process until the banana is crushed. Stop, scrape down the sides and process again. Continue this process a few more times (for a few minutes in total) until the mixture is creamy, thick and smooth. If necessary, add a dash of water (no more than 1 Tbspn) when you stop to scrape down the sides. 5. To serve, spoon 2 heaped Tbspns of banana whip into each serving dish and top with half the honeyed hazelnuts and a teaspoon of the chocolate ganache. Ganache 100mL cream 100g Healtheries No Added Sugar Milk Chocolate Baking Bits 21.
CLASSIC CHIP Makes 12 2 tsp vanilla extract 1 large egg 4 Tbspn coconut sugar 4 Tbspn coconut oil, melted 1 cup Healtheries LSA ½ cup ground almonds 1 tsp baking soda ½ tsp cinnamon Pinch sea salt ½ cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits Once you ve tried these cookies, you won t want to make any other chocolate chip cookie recipe. Chewy and golden with chunks of chocolate, these cookies are made with ground Linseed, Sunflower Seeds and Almonds (LSA), making them a wonderful source of fibre and omega-3 fatty acids. 1. Combine the vanilla, egg and sugar in a bowl with a spoon. 2. Melt the coconut oil and let it cool slightly. Then add it to the bowl and stir everything together until just combined. 3. Add in the LSA, ground almonds, baking soda, cinnamon and salt and stir until just combined. Fold in the chocolate chips. 4. Place the bowl with the mixture in the fridge to chill for 30 minutes. In the meantime pre-heat the oven to 180 C and line a tray with baking paper. 5. Remove the mixture from the fridge and using a tablespoon, place dollops of the mixture onto the prepared tray, leaving a gap of about 5cm between each cookie. 6. Bake for 15-20 minutes or until golden. 7. Remove the tray from the oven and leave to cool. Once cool, transfer the cookies to a wire rack to cool completely. 8. Store in a sealed container in a dark, cool place for 4-5 days. 23.
BANANA CHOCOLATE serves 14 2 cups ground almonds 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut 6 eggs ½ cup mixed dried apricots & pitted dates, finely chopped 1 large banana 1 Tbspn honey 1 Tbspn Healtheries Apple Cider Vinegar 1 Tbspn coconut oil, melted 1 tsp baking powder ½ cup Healtheries No Added Sugar Milk Chocolate Baking Bits + extra for sprinkling Who doesn t love banana bread fresh out of the oven? Moist and wholesome, this banana bread can be enjoyed warm as a pudding or sliced and savoured cold as a snack throughout the week. gluten-free and refined sugar-free, it appeals to everyone who loves homemade baked treats. 1. Line a loaf tin with baking paper and pre-heat the oven to 160 C. 2. Place all of the ingredients, except the chocolate baking bits, into a food processor and process until smooth. 3. Add ½ cup of the chocolate baking bits and pulse a few times. 4. Pour the mixture into your prepared loaf tin and sprinkle over the extra milk chocolate baking bits. 5. Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean. 6. Remove from the oven and leave to cool in the tin. 7. Store in an air-tight container in a cool, dark place for 3-4 days. 25.
strawberry CHIA SERVES 6 1½ cups Healtheries 99% Sugar Free Dark Chocolate Baking Bits 4 Tbspn Healtheries Black Chia Seeds 4 Tbspn desiccated coconut 1 tsp cinnamon 200ml milk 200mL coconut milk* 12-18 strawberries (3 per person) *Instead of using 200mL of milk and 200mL of coconut milk, you may use 400mL of any milk of your choice. Chia pudding is an amazingly simple dessert that looks utterly impressive. Layer the creamy pudding with fresh strawberries and chocolate and you have a classic combination that will last the test of time. It s a great dessert or birthday party treat to prepare ahead of time. It is also a source of fibre, omega-3, magnesium and calcium while being free from gluten and refined sugar. 1. Place ½ cup of the chocolate into a processor and blitz until it resembles fine crumbs about the same size as the chia seeds. 2. To make the chia pudding, place the chia seeds, coconut, cinnamon, vanilla, milk and chocolate crumbs into a medium sized bowl or sealed container and mix to combine. 3. Cover and place the chia pudding in the fridge for at least 4 hours to set, stirring once. 4. Once the chia pudding is set, remove from the fridge and stir well. 5. Finely chop 2 strawberries per person. Leave the third strawberry whole with the stalk on and finely slice it lengthways so it can be used as the final layer (see picture). 6. To melt the chocolate, heat some water in a small saucepan until simmering. Place the remaining 1 cup of chocolate into a heat-proof bowl and place over the simmering water. Leave the chocolate to melt for a few minutes, then stir gently until all of the chocolate has melted and you have a smooth mixture. Turn the heat to low to keep the chocolate warm while you assemble the puddings. 7. To assemble, place a dollop of the chia pudding into the bottom of each serving glass. Layer each pudding with a handful of finely chopped strawberries, followed by a tablespoon of the melted chocolate. Repeat the layers in each glass one more time. Finish by nestling the whole sliced strawberry into the final layer of melted chocolate. 8. Set aside in the fridge until ready to serve. 27.
PUMPKIN & MUFFINS MAKES 12 1 cup mashed pumpkin (can be prepared ahead of time see step 1) 2 ripe bananas ¼ cup melted coconut oil ½ cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits 3 eggs 1 cup ground almonds ½ cup Healtheries LSA 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut 3 Tbspn desiccated coconut 1 tsp Healtheries Apple Cider Vinegar 1½ tsp baking powder Pumpkin and banana are the ideal ingredients to add sweetness to baked goods without adding any refined sugar. These wholesome wee muffins would make a great addition to any school lunchbox and the kids won t even know they contain vegetables. Free of gluten, they are great for families catering for multiple dietary requirements. Best of all, they are delicious, moist and naturally sweet. 1. You can prepare the mashed pumpkin in two ways. Either roast a whole pumpkin at 150 C (pierce skin a few times with a sharp knife) for 3-4 hours and scoop out 1 cup of flesh. Alternatively, cut a third of a pumpkin into large pieces, bake them for an hour and scoop out the flesh. 2. To make the muffins, pre-heat the oven to 180 C and place all of the ingredients apart from the apple cider vinegar and baking powder into a food processor and blitz until well combined. 3. Add the vinegar and baking powder and pulse to combine. 4. Grease and line your muffin tin with baking paper and pour the mixture evenly into each pan. 5. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. 6. Once cooked, remove from the oven and leave to cool before removing from the pan. 7. Store in a sealed container in the fridge for up to 4 days. 29.
Banana & BLUEBERRY Pancakes SERVES 2 1 large banana 2 eggs 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut ½ cup Healtheries Rice Flour 2 Tbspn Healtheries 99% Sugar Free Dark Chocolate or No Added Sugar Milk Chocolate Baking Bits, roughly chopped 1 tsp baking powder Handful frozen blueberries ¼ tsp cinnamon 1-2 tsp coconut oil, for cooking To serve: Blueberry compote and thick greek yoghurt or dairy-free cashew cream (see recipe on page 34) Weekends are made for pancakes and this stack of goodness will be sure to see you off to a good start. Piled high and topped with yoghurt and thick blueberry compote, they will be a breakfast to remember for both family and guests. You can double, triple or quadruple the mixture and leave a stack cold in the fridge for people to snack on during the weekend too. 1. Pre-heat the oven to 100 C. 2. To make the blueberry compote, place all of the ingredients into a small saucepan and bring to the boil. Turn the heat down; cover and simmer over a low heat for 15 minutes while you prepare the pancakes. Check regularly and stir. 3. To make the pancakes, place all of the ingredients (except the coconut oil) into a food processor and process until combined. 4. Heat a little coconut oil in a large pan and place spoonful s of the mixture into the pan. Cook each pancake for 3-4 minutes on the first side or until bubbles appear. Flip each pancake over and cook for a further 2-3 minutes. Place cooked pancakes into the oven to keep warm while you repeat with any remaining mixture. 5. Divide the pancakes between two plates and serve with blueberry compote and a dollop of thick Greek natural yoghurt or dairy-free cashew cream. TIP Remember to grease the pan with a little coconut oil between each batch. Blueberry Compote 2 cups frozen whole blueberries 1 Tbspn maple syrup Pinch cinnamon Zest and juice of ½ lemon 2-3 Tbspn water 31.
Chocolate DIPPED COCONUT FRUIT SERVES 6 100g Healtheries 99% Sugar Free Dark Chocolate or No Added Sugar Milk Chocolate Baking Bits 12 strawberries 6 large pieces of whole dried banana, chopped into chunks about 5cm long 1-2 Tbspn Healtheries White Chia Seeds 1-2 Tbspn desiccated coconut, toasted Chocolate dipped fruit evokes childhood memories of eating delicious fruit and chocolate. We ve added a crunchy twist to this all-time favourite by adding a sprinkling of nutritious chia seeds and toasted coconut. The use of dried banana adds something different and summer wouldn t be summer without beautiful strawberries! 1. Melt the chocolate in a bowl over a pot of simmering water. 2. Once melted dip each piece of fruit into the melted chocolate and place gently on a tray or large plate lined with baking paper (dip one side of the banana chunks and the bottom of each strawberry into the chocolate). 3. While the chocolate is still soft, alternate sprinkling chia seeds or toasted coconut onto each piece of fruit. Repeat with remaining fruit and chocolate. 4. Place in the fridge to set for 15-20 minutes. 33.
Chocolate TARTS SERVES 8 Base 1 cup raw walnuts 1 cup raw almonds ½ cup coconut flour ¼ tsp cinnamon 3 Tbspn Healtheries 99% Sugar Free Dark Chocolate Baking Bits, roughly chopped 3 Tbspn coconut oil, melted Filling: dairy-free cashew cream 1 cup raw cashew nuts, soaked in water overnight 2 tsp maple syrup Pinch of salt Zest of ½ lemon ½ cup water Topping 4 large frozen boysenberries per person 100g Healtheries 99% Sugar Free Dark Chocolate Baking Bits, melted for drizzling These little tarts are filled with a luscious creamy centre and topped with boysenberries that have been Drizzled with lashings of melted chocolate. The base is made from nutrient-dense wholesome ingredients that are free from gluten and dairy and provide a valuable source of healthy fats and fibre. Feel free to swap out the boysenberries for other frozen fruit or use homemade fruit compote instead. 1. Pre-heat the oven to 175 C and grease 8 mini tart tins (about 7cm in diameter) with coconut oil. If you only have larger individual tart tins, make 4 tarts that can be cut in half before serving. 2. To make the base, place the walnuts and almonds into a food processor and process until they are broken into chunks. Add the remaining ingredients and process until the mixture is crumbly and will hold together when it is squeezed between your fingers. 3. Press the base mixture into each tart tin, ensuring the base is an even thickness and the mixture has been pressed into and up the sides of the tin to form a shell. 4. Bake in the oven for 10-15 minutes or until golden and crispy. Set aside to cool. 5. To make the dairy-free cashew cream filling, drain the soaked cashew nuts and place into a high-powdered blender with the remaining ingredients. Process on high until smooth and creamy. Place in the fridge until you are ready to use. 6. Once cool, remove the tart cases from the tins and spoon in equal amounts of cashew cream. Pour a tablespoon of the melted chocolate over each tart filling and using a skewer or the end of a spoon swirl the chocolate and filling together. Save some of the melted chocolate for the very end. 7. Carefully place four boysenberries into the centre of each tart and using a fork, drizzle the remaining melted chocolate over the top of the boysenberries. 8. Place in the fridge until you are ready to serve. TIP Use tart tins with removable bases. 35.
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