This is a deliciously dense slab that travels well on adventures and is great with a cup of tea. You can easily substitute the brazil nuts for almonds or macadamias if preferred.
Makes 10 bars, prep time 20 min, cook time 20 min
1 C brazil nuts
1 C crystallised ginger
1.5 C dried apricots
4 Tbsp buckwheat flour (or wholemeal)
½ C dark chocolate
1 Tbsp honey
2 Tbsp coconut oil, melted
Preheat oven to 180C and line a small baking tin. Cover 1 C of the apricots in boiling water and set aside for at least 15 min.
Roughly chop brazil nuts, ginger, last ½ C of apricots and chocolate into large chunks and place in mixing bowl.
Drain soaked apricots and blend in food processor until smooth, add in honey and coconut oil and combine. Mix the apricot paste with the all other ingredients. Stir well, the mixture should hold together well, if not add a little extra flour.
Press mixture firmly into tin and bake for 20mins. Allow to cool then slice into bars and transfer to airtight container.
This is the ultimate indulgence, delicious figs packed with good fats and energy. The only downside is that they are so moreish it’s hard to stop eating them.
Makes 10, prep time 15min10 dried figs (soft eating variety)
1/3 C almond butter
¼ C dark chocolate
¼ C coconut threads
Using a small sharp knife make slits in the sides of the figs and push a teaspoon into them to open up a space inside. Melt chocolate in a small bowl and set aside.
Stuff the figs with about a ½-1 tsp of the almond butter then dip the opened part of the fig in the melted chocolate. Sprinkle the chocolate with coconut threads and place on a lined tray. Repeat until all the figs are done. Transfer to freezer for
A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.
Makes ¾ cup, prep time 10 min,
¾ Cup cashews
½ cup desiccated coconut
2 tsp cocoa powder
2 tsp rice syrup or honey
2 tsp coconut or sunflower oil
Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.
Transfer into jar ready to take on any adventures.
These brownies pack an energy punch, the use of black beans adds protein and chocolate gives that extra boost to keep you powering up hills or through your yoga class.
Makes 20 pieces, prep time 15 min, cook time 15-18 min
1 cup cooked black beans
3 Tbsp maple syrup or honey
1 Tbsp chia seeds
½ tsp vanilla essence
¼ tsp peppermint essence
1 cup gluten free or spelt flour
1 tsp baking powder
1/3 cup cocoa powder
½ cup dark chocolate chips
½ cup chopped walnuts (optional)
¾ cup almond milk
Preheat oven to 170C and line a small baking pan.
In a food processor blend the black beans, maple syrup, vanilla and peppermint essence and chia seeds until smooth.
In a large bowl sift together flour, baking powder and cocoa. Mix in chocolate chips and chopped nuts and then stir through black bean mixture and milk until just combined.
Spoon into lined baking dish and bake for 15-20 min until just cooked through. Cool in pan then cut into squares.
Due to its low sugar content, store these bites in an airtight container in the fridge.
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.