The other day I was dreaming of a slice that I used to make when I was a kid, it was chewy and sweet and it was super quick to make, on a recent visit to my parents house I discovered it in the back of a folder full of clippings my mum had kept. This is my healthier version of that old recipe and it’s a great one to make with kids over the school holidays.
Makes 10 pieces, Prep time 10 min, Cook time 10 min
4 Tbsp honey (or liquid sweetener of choice)
¼ C peanut or almond butter
2 Tbsp coconut oil or butter
½ C powdered milk (soy or coconut)
½ C desiccated coconut
½ C dried dates or apricots, diced
1 C sesame seeds
Preheat oven to 170ᵒC. In a medium saucepan melt honey, peanut butter and coconut oil. Remove pot from heat, stir in all other ingredients and mix well. Press into a lightly oiled baking dish and bake for 10 mins or until golden. Remove from oven and allow to cool in dish before turning out and cutting into slices.
Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.
Makes 12 pieces, prep time 10 min, cook time 30 min,
500gm orange sweet potato
4 Tbsp coconut oil
2 Tbsp cocoa powder
1 Tbsp tahini
4 Tbsp coconut flour
Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.
In a food processor combine sweet potato, with all other ingredients and blend until well combined.
Press mixture into lined tin and place in fridge for at least 20 min to set.
Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.
This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.
200g tamarind paste (found in Asian food stores in a pressed brick like shape)
½ Cup dates covered in 1 cup boiling water for 5 mins
2-3 cups water
Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.
Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.
Transfer into glass jar and keep in fridge. Serve with curries or roast veggies .
Bliss balls are great to make at the start of the week ready to pop into your lunch for an on the go snack, full of good oils and protein, you can mix and match with different dried fruits and nuts.
Makes 12, prep time 15 min, fridge time 20min
1 ½ cup cashews
½ cup desiccated coconut
1 Tbsp chia seeds
3 Tbsp crystallised ginger
3 Tbsp date paste
½ tsp vanilla paste
Grind the cashews to coarse flour, and finely chop the crystallised ginger. Put both into medium sized bowl and add all other ingredients. Mix well with hands. The dough should come together and hold a ball shape in your hands.
With damp hands roll mixture into tbsp sized balls and place on tray.
Refrigerate for 20 min before transferring to airtight container or eating.