Category Archives: Dairy Free

Superfood Brownies

 

Yup, you read right… superfood brownies made with cacao! 😀 And even better, they are dairy free, refined sugar free and gluten free – YAY! 😀

 
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These brownies are so good, they are perfect to have in the house for when the sweet cravings hit. The chocolate topping works perfectly when cooled and gives them a fudge-y caramel-y taste and texture… yum! 😀

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Ingredients

Brownie Mix

  • 3/4 cup – melted coconut oil
  • 3/4 cup cacao powder
  • 6 tbsp. honey
  • 6 tbsp. sugar free caramel syrup
  • 1.5 tbsp. coconut sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. bicarbonate of soda
  • 2 eggs
  • 1/3 cup coconut flour

Chocolate Icing

  • 8 tbsp. melted coconut oil
  • 3 tbsp. honey
  • 3 tbsp. sugar free caramel syrup
  • 1 tsp. vanilla extract
  • 5 tbsp. cacao powder

Directions

Brownie mix

  1. Pre-heat the oven to gas mark 5 / 190 degrees
  2. Pop all the ingredients into a bowl in the order shown above mixing really well each time you add something
  3. Spoon the mixture into cupcake cases and pop in the oven for 25-30 mins or until firm to the touch (keep checking they aren’t burning)
  4. Take out of the oven and let cool before icing

Chocolate Icing 

  1. Pop all the ingredients in a bowl in the order shown above and mix well each time you add something
  2. Let the mixture thicken slightly by leaving it to stand for 10 mins or so
  3. Once the brownies have cooled, spoon the icing on top and decorate with whatever you like or just leave them plain. I used wafer daisies 🙂
  4. If the icing starts to melt a little, (they shouldn’t as the brownies should be cool enough) just pop them in the fridge

Prep time – 15 min | Baking time – 30 mins | Total = 45 mins

Enjoy lovelies 😀

With love, Tash ❤

 

Rocky Road Peanut Butter Pots

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I made rocky road yesterday and thought that it would probably be really nice made into a pot with a peanut butter surprise 😀 and I was not wrong!!! Sooo good! I’m off to make some more after I write this up for you guys! 😉

Ingredients 

Chocolate

  • 1/2 cup melted coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp. honey
  • 2 tbsp. sugar free caramel syrup
  • 2 tbsp. sugar free butterscotch syrup
  • 2 tbsp. maple syrup
  • 1 tsp. coconut sugar
  • 1 tsp. Vanilla essence 

You can use more honey and maple syrup if you don’t have the other syrups but to get the caramel fudgy taste, the caramel and butterscotch work really well and I would recommend getting your hands on some 🙂

Rocky Road Bits – you can mix and match these and add whatever you like 🙂

  • 1-2 tbsp. cacao nibs
  • 1-2 tbsp. flaked almonds
  • 1-2 tbsp. raisins
  • 1-2 tbsp. glacier cherries
  • 1-2 tbsp. mini marshmallows (refined sugar in these)

I’ve put 1-2 tbsp. because it depends on how chunky you like your rocky road 😀

Peanut Butter 

  • 1 tbsp. peanut butter per pot (you could add more or less but it depends on the size of your pot and how much you love PB) 😉
    • I always use organic and sugar free pb…

Directions

  1. Melt the coconut oil in a pan or a cup and pop in a mixing bowl and let cool slightly
  2. Slowly add the cacao powder and mix in well
  3. Add all the other ingredients mixing well into a smooth creamy chocolate consistency. Sometimes you may need to add more cacao or more coconut oil to get the right silky texture but mixing for a good few minutes helps get the right consistency 😋
  4. Add your rocky road ingredients and mix well
  5. Pop some PB in the bottom of your pots
  6. Pour the mixture of rocky road over the top
  7. Pop in the fridge until hardened but still a little bit fudgy to the touch

Enjoy 😀

With love,

Tash ❤ x

Perfect Healthier Rocky Road

I’m always trying to improve my recipes and with this one being made regularly in my house, I have plenty of opportunity to master it 😀

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This recipe has mini marshmallows in it but that’s the only refined sugar you’ll find 😀 and of course, you can leave those out if you prefer 🙂

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These are so creamy and delicious you can’t tell that there isn’t any refined sugar (apart from the mini marshmallows) or dairy in them!

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Ingredients

Chocolate

  • 1/2 cup melted coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp. honey
  • 2 tbsp. sugar free caramel syrup
  • 2 tbsp. sugar free butterscotch syrup
  • 2 tbsp. maple syrup
  • 1 tsp. coconut sugar
  • 1 tsp. Vanilla essence 

Rocky Road Bits – you can mix and match these and add whatever you like 🙂

  • 1-2 tbsp. cacao nibs
  • 1-2 tbsp. flaked almonds
  • 1-2 tbsp. raisins
  • 1-2 tbsp. glacier cherries
  • 1-2 tbsp. mini marshmallows (refined sugar in these)

I’ve put 1-2 tbsp. because it depends on how chunky you like your rocky road 😀

Directions

  1. Melt the coconut oil in a pan or a cup and pop in a mixing bowl and let cool slightly
  2. Slowly add the cacao powder and mix in well
  3. Add all the other ingredients mixing well into a smooth creamy chocolate consistency. Sometimes you may need to add more cacao or more coconut oil to get the right silky texture but a good few mins of stirring is needed to get a smooth and silky texture 😋
  4. Add your rocky road ingredients and mix well
  5. Pour into silicon dishes
  6. Pop into freezer for an hour or so. You can also just pop them in the fridge for a couple of hours if you prefer it slightly softer
  7. Once hardened, they can be taken out and kept in the fridge

Hope you like the new improved recipe guys! This is definitely my new obsession! 😀

With love,

Tash ❤ x

Peanut Butter & Chia Seed Overnight Oats

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Hi, my name is Tash and I am a peanut butter addict 😀 There are worse things to be addicted to though right 😉

These are my overnight oats with chia seeds made in a peanut butter jar that is just less than 1/4 full and it is delicious! Filling and nutritious and made the night before, this is a perfect quick breakfast option for all you busy peeps 🙂 It literally takes 2 minutes to prepare 🙂

Ingredients

  • Peanut butter – the last bit of a jar 🙂
  • Organic oats – up to around a 1/3 of the jar
  • Chia seeds – 1 tbsp.
  • Almond milk (or any milk you like) – Fill up so that the jar is 3/4 full

Directions 

  1. Push the remaining bit of peanut butter to the sides of the jar (for even distribution when eating 🙂 )
  2. Pop in the oats and chia seeds in and add the milk
  3. Pop the top on the jar and shake to mix it all up
  4. Pop in the fridge overnight
  5. Take out the next morning and top with whatever you like or just eat is as it is 🙂
  6. I topped mine with dessicated coconut, freeze dried raspberries, a tsp. of Hartland Fudge vegan chocolate spread and strawberries 🙂

Enjoy 🙂

With love, Tash x

 

Healthy Blueberry, Banana & Chia Muffins

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I love making muffins – as you can tell 😀 they are so easy to make! These refined sugar free and dairy free blueberry, banana and chia muffins are really good and as always with my recipes, they are made using one bowl, one tablespoon, one teaspoon and one cup (along with muffin cases and a baking tray of course 😉 ) so it’s super easy to follow the recipes and make them 🙂

Ingredients 

  • 3 x mashed bananas
  • 2 tbsp. coconut oil
  • 1/2 cup blueberries
  • 2 x egg yolks
  • 1/3 cup maple syrup
  • 5 tbsp. honey
  • 5 tbsp. sugar free caramel syrup
  • 3 tbsp. coconut sugar
  • 1 cup oats
  • 1.5 cups of self raising wholemeal flour
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. bicarbonate of soda
  • 1/2 cup dried cranberries
  • 2-3 tbsp. flaked almonds
  • 2-3 tbsp. walnut pieces
  • 4 tbsp. chia seeds

Directions

  1. Pre heat the oven to gas mark 5 / 190 degrees
  2. Pop some muffin cases into a muffin tray
  3. Add all the ingredients in the order of the list into a mixing bowl mixing after each item has been added
  4. Pour the mixture into the muffin cases either from the bowl or transfer the mixture into a large jug if easier
  5. Bake in the center of the oven for 30-40 mins – keep checking them
  6. You can check whether they are done by inserting a knife into the middle of one and when it comes out clean, they’re done 🙂
  7. Leave to cool and then devour 😀

Hope you enjoy them 🙂

With love, Tash x

Healthy Rocky Road

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Food porn alert!! These are amazing! 😀 We couldn’t stop eating it and went through almost the entire batch in one day ha ha!:D

Ingredients

  • Coconut oil (melted) – 1/2 cup
  • Cacao powder – 1/2 cup
  • Honey – 1/4 cup
  • Sugar Free Caramel syrup – 1/4 cup
  • Vanilla extract – 2 tsp
  • Coconut sugar – 2 tbsp
  • Mini marshmallows – handful
  • Raisins – handful
  • Dried cranberries – handful
  • Mixed nuts – handful
  • Cacao nibs – handful

Directions

  1. Mix the melted coconut oil in a pan with the cacao powder, honey, caramel syrup, vanilla extract and coconut sugar
  2. Add in the other ingredients and stir well
  3. Spoon the mixture into a dish
  4. Pop into the freezer for 20 minutes
  5. Take out and cut up into chunks and devour!!!

Enjoy 🙂

With love, Tash x

Caramel, Cacao & Chocolate Protein Oat Bakes

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These little squares of heaven are so delicious, it’s hard to believe there’s no refined sugar in them 🙂

Ingredients

  • Oats – 2 cups
  • Coconut oil (melted) – 2 tbsp
  • Cacao powder – 4 tbsp
  • Caramel syrup – 1/2 cup
  • Almond milk – 1/2 cup
  • Chocolate protein powder – 1 scoop
  • Sliced almonds – 1/4 cup
  • Raisins – 1/4 cup
  • Cacao nibs – 1/4 cup

Directions

  1. Line a baking tray with grease proof paper or grease a baking dish with coconut oil
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats with the coconut oil to ensure even coverage
  4. Add in the caramel syrup and almond milk and stir well
  5. Add the cacao powder, protein powder, sliced almonds, raisins and cacao nibs
  6. Spoon mixture into the baking dish and pat down
  7. Bake in the oven for 25-35 mins or until the top has become harder

Enjoy 🙂

With love, Tash x

Banana, Apple, Cinnamon & Raisin Breakfast Muffins

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These muffins are made with oats as well as wholewheat flour so they are perfect for a filling and nutritious breakfast 🙂 Also yummy eaten any other time of the day too, I should add… (as my hubby will confirm) 😉 HA HA!

Ingredients (for 6-7 large muffins)

  • Mashed bananas x 3
  • Melted coconut oil – 1/3 cup
  • Egg yolks x 2
  • Maple syrup – 1/2 cup
  • Honey – 3 tbsp
  • Caramel syrup – 2 tbsp (I use Monin sugar free syrup that I also put in my coffee sometimes) 🙂
  • Apple puree – 5 tbsp
  • Cinnamon – 2 tsp
  • Coconut sugar – 3 tbsp
  • Gluten free apple and cinnamon porridge oats (if you don’t have these, just add some chopped apple and more cinnamon and use normal oats) – 1 cup
  • Wholemeal self-raising flour – 1.5-2 cups (until a thick dough like consistency)
  • Bicarbonate of soda – 1 tsp
  • Baking powder – 1 tsp
  • Salt – 1 tsp
  • Vanilla extract – 1 tsp

Directions

  1. Pre-heat the oven to gas mark 5 / 190
  2. Pop some muffin cases into a muffin tray ready to be filled
  3. Add all of the above ingredients into a mixing bowl in the order they are written in stirring thoroughly whilst adding them
  4. Pop the mixture into a jug
  5. Pour into muffin cases
  6. Bake in the oven for 35-40 mins or until a knife comes out clean when poked into the centre

Enjoy one warm with a nice cuppa and keep the rest in a sealed container for brekkie / snacking 😀

With love, Tash x

Banana & Cacao Superfood Muffins

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When you fancy a muffin but really don’t want to eat refined sugar and over processed food, these are fab! Quick and easy to make and really chocolatey 🙂 AND cacao is a superfood so they’re actually good for you 🙂

I added cacao nibs to create chocolate chips and they worked a treat 🙂

Ingredients – for 4-6 large muffins

  • Ripe or overripe bananas x 2
  • Egg yolks x 2
  • Coconut oil – 1/4 cup
  • Baking soda – 1 tsp.
  • Salt – 1/2 tsp.
  • Honey – 4 tbsp.
  • Maple syrup – 2 tbsp.
  • Almond milk – 1/4 cup
  • Sugar free caramel syrup (optional) – 2 tbsp.
  • Wholemeal self-raising flour – 1.5-2 cups depending on consistency
  • Cacao powder – 4 tbsp.
  • Cacao nibs – 2 tbsp.

Directions

  1. Pre-heat oven to gas mark 5 / 190
  2. Mash bananas in a mixing bowl
  3. Add melted coconut oil, egg yolks, baking soda, salt, honey, maple syrup, caramel syrup and almond milk and whisk gently for a smooth batter
  4. Fold in flour and cacao powder
  5. Add cacao nibs
  6. Stir thoroughly mixing everything together
  7. Pour the mixture into large muffin cases and place into a muffin tray
  8. Bake for 30-45 mins (or until a knife comes out clean when poked in the middle of one)

Easy peasy 🙂

Enjoy!

With love, Tash x