the best healthy coffee walnut brownies

The Best Healthy Coffee Walnut Brownies

Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins

Servings: 16

Ingredients:

• 250 gr. Black Beans, drained
• 1 1/2 tsp. Vanilla
• 2 tsp. Instant Coffee granules
• 2 L. Eggs, room temperature
• 1/2 C. Cocoa
• 1/2 C. Gluten free Flour or All purpose
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 C. unsweetened apple sauce
• 1/4 C. Canola or neutral oil
• 1 1/2 tsp. Liquid Stevia Extract
• 2 tbsp. Maple Syrup
• 1/3 C. Chocolate Chips, plus extra for sprinkling on top
• 1/3 C. Walnuts, roughly chopped, plus extra for sprinkling on top

the best healthy coffee walnut brownies
Instructions:

Pre heat oven to 180 C / 350 F.
Line a square 20 cm / 8 ” baking tin with parchment paper.
In a food processor add all the ingredients except the chocolate chips and walnuts.
Blend for a few minutes until completely smooth.
Stir in the chocolate chips and walnuts and pour into the prepared baking tin.
Sprinkle with more chocolate chips and some extra walnuts.
Place on a rack in the middle of the oven and bake for about 22 to 25 minutes.
You can insert a wooden skewer to test if they are done, it should come out dry.
Remove from oven and let cool for at least 20 minutes in the tin.
Remove from the tin and let cool completely on a rack before cutting, the colder the better you can cut them.
Will keep in the fridge for up to 5 days

Enjoy!

Myra XO

Chocolate Granola, only 6 Ingredients

When I was making this Granola, I was thinking about a story I read about a man who for a bet ate a spoonful of unsoaked Chia seeds and ended up in the emergency room. Apparently they stuck to his throat and he couldn’t swallow any more and all sorts of horrible things happened to this poor man.
The reason I’m telling you this is because it shocked me so much, I never thought of it as being dangerous to eat Chia seeds.
So basically I am warning you, always soak your Chia seeds before consuming, just to be safe.
I use to sprinkle them over salads, but now I don’t anymore, I mean you never know. Why take any chances, right?

This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

INGREDIENTS;

4 Cups whole rolled oats

1 Cup large Coconut flakes

1/2 Cup whole almonds

1/3 Cup honey

1/4 Cup coconut oil

1/4 Cup cacao powder

METHOD:
Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

Triple Chocolate Donuts

…..chocolate, chocolate and more chocolate.

Ok, what I mean here is , there’s dark cocoa powder in the batter, dark chocolate chips in the batter and dark chocolate frosting on top. I mean, seriously, this is too much. No, it’s not….

Initially I made them for my daughter and her friends, but who was I kidding, really?

Off course I wasn’t going to resist. I mean I have a pretty strong will once I really watch what I am eating but at this point I am still in a transition state between eat whatever you want and watch what you eat land.

Since I have this donut pan I never ever buy donuts from the store anymore. In fact I would take on a bet to see who is quicker, me baking a few donuts or you getting them at the store. Anyone up for the challenge? No, this really is such an easy recipe and very fast.  I’m talking 5 minutes mixing, 9 minutes baking. Done.

While they cool, I make the frosting which is also very easy . And as soon as they are cool enough, after about 15 minutes, we frost because we can’t wait. It’s probably better to wait at least half an hour, but I like to see you wait that long when your whole house is smelling of freshly baked chocolate donuts and a teen daughter is pulling your arm.

Makes 8 donuts

Ingredients;

1 C. All Purpose Flour

2 tbsp. Cacao Powder

1/3 C. sugar of choice

1 tsp. Baking Powder

1/4 tsp. Baking Soda

pinch of Salt

1 large egg at room temperature

1/2 C. buttermilk (or mix plain yoghurt and milk 50/50)

1 tsp. Vanilla Extract

2 tbsp. melted butter

Frosting;

3 oz. dark Chocolate, chopped

1 tbsp. Honey

1 tbsp. butter

1 – 2  tbsp. freshly brewed hot coffee (or hot water)

Method;

Pre heat oven to 375° F

Mix all the dry ingredients in one bowl and the wet ingredients in an other.

Mix the wet in to the dry. DO NOT over beat.

Spoon the batter into the cavities of the pan.

Place on rack in the middle of the oven and bake for 9 – 10 minutes.

In my oven it is exactly 9 minutes. But insert wooden skewer to test for doneness to be sure. Every oven is a bit different.

Transfer to a rack to cool.

Meanwhile make the frosting by melting the chocolate and butter in the microwave at 20 second intervals until melted, stirring in between. Add the hot coffee and honey, stir.

Let cool a little bit and frost the donuts.

Not quite what you were looking for? How about Tartelettes aux Ganache

Raw Chocolate with Berries and Nuts

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Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still  fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar

           

Ingredients;

1 C. Organic Grade A Dark Maple Syrup

1 C. Organic Extra Virgin Coconut Oil, melted

1 C. Organic Cacao Powder, Raw plus 2 tbsp.

1/2 tsp. Organic Pure Vanilla Extract

Dried fruits and nuts

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Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

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Not quite what you’re looking for? How about these healthy  Bounty Bars

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Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Bar, an easy recipe for fat free and sugar free bars. Great for breakfast or as a snack. High Protein!!! SO Good.

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

      

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

2 C. Gluten Free Oats

1/2 C. Vanilla Protein Powder

1/2 C. Xylitol (or sweetener of choice)

1/2 C. Sunflower Seeds

1/4 C. Ground Flaxseed

1/4 C. Almond Flour

1 tbsp. Stevia Extract

1 tbsp. Lucuma Powder (optional)

1 tbsp. Psyllium Husk Powder

pinch of Pink Himalayan Salt

2/3 C. Applesauce

1/4 C. Unsweetened Soy milk

1 C. Frozen Cherries, cut in half

1/2 C. Sugar Free Chocolate Chips

Decoration:

2 oz Chocolate

3 – 4 Pistachios

chopped Goji Berries (optional)

Almond Cherry Chocolate Chip Granola Bars

Method;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Not quite what you’re looking for? How about these bars Macadamia-Cashew Bars

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Raw Peppermint Bars

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These are a great little treat and healthy too. If you like After Eight than you are going to love these. You do have to keep them in the fridge because the Chocolate top melts very quickly. You can have these any time of day, with a cup of tea or even serve them as a dessert. No bad Cholesterol or nasty sugar in these little gems, so enjoy a Peppermint slice (or two) completely guilt free.

Ingredients Base;

1 C. Dates – soaked in warm water for 10 minutes if they are very dry

1 C. AlmondsIMG_8025

1/2 C. Oats

2 tbsp cacao

1 Tbsp. Chia seeds

1 – 2  Tbsp. coconut oil

Method;

To make the base, soak the dates if necessary then cut in half and remove the stones. Put all the ingredients in a food processor and pulse until you have a crumbly consistency that, when you press between two fingers should stick together. Add a drop of water if necessary.

Line a round 8″ tin with baking paper or a square tin, whatever you have at hand.

Press the base in to the tin, pressing really hard so it forms a good base. Put in the fridge while you make the Peppermint layer.

Ingredients Peppermint layer;

2 C. Cashews soaked overnight, drained and dried

2 tsp. Hemp powder

2 tsp. Green vegetable powder

1/2 C. Spinach leafs

1 1/2 tsp. Peppermint extract

4 tbsp. Xylitol or Agave

2  ( or 3) tbsp. Coconut Oil

Method;

Place the cashew nuts and coconut oil in a blender and blend until smooth. You may have to stop and press the mixture down a few times. But once it gets going it will get smooth. Now add the rest of the ingredients. Taste for sweetness and add more if you like. If the mass is to solid add a little more Coconut oil. Spread this mixture over the base. Put it in the freezer so it get nice and cold for the chocolate layer. The cooler the Peppermint base the quicker the Chocolate will set.

Ingredients Chocolate layer;

1/2 C. Raw Cocoa powder

1/2 C. Coconut Oil, soft

1/2 C. Agave

Method;

Mix all the ingredients in a bowl. Pour over the Peppermint layer and put it in the fridge until ready to serve.

Cut into squares when ready to serve and decorate with flowers or chocolate shavings.

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NOTE: I have  decorated some with green shredded Coconut. I add a teaspoon of green vegetable powder to the shredded coconut in a bowl and add a drop or two of water. Mix thoroughly and let dry before putting in a container. You can do the same for  pink Coconut shreds, using Dragon fruit powder or other fruit powders.

Enjoy!

Myra Xo

Tartelettes aux Ganache

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Serves 4.

These Tartlets just look so dainty, don’t you think? Once you have the base you can custom make them to your liking. Fill them with lemon curd or cooked Rhubarb or Strawberries and cream. Any thing you fancy really. They are great at a tea Party or for dessert. And they are also so easy to make.

I have made these with a Ganache filling that has a truffle like flavor with a hint of coconut. You could use regular cream if you don’t like coconut cream. But I wanted to make these dairy free.

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Base;

1/2 C. dates, pitted and soaked for 30 min.

1/2 C. oats, (gluten free)

1/2 C. nuts

Method:

Drain the dates and pat them dry, put in a food processor together with the remaining ingredients. Pulse for a few time until the mixture is crumbly.

Press into 4 little tartlet tins that have been well buttered or oil sprayed. You may have some leftover crumbs, press them into cookies to bake alongside the tartlets, to have later with some tea. I always have one or two cookies worth left over.

Now bake them for approximately 20 minutes in a pre-heated oven at 400° F.

Remove them when done and transfer to a rack to cool completely before filling.

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For the filling:

6 oz. Dark organic Chocolate 70% , (sweetened with coconut sugar)

3/4 C. Coconut cream

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Method:

Heat the cream over gentle heat until very hot but not boiling. Remove from heat and add the chopped chocolate. Let it sit for about five to ten minutes. Then stir gently to mix the two together. Let it cool to room temperature but before it sets, pour into the prepared tartlet crusts.  Put the tartlets in the refrigerator for several hours until they are set. Leave them in their little tins until ready to serve. Serve with strawberries or raspberries or just with some extra cream.

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Granola Bars, Mulberry & Chocolate

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Vegan Vegetarian  Gluten FreeEgg Free Cane Sugar Free

In the mornings things can get a bit hectic and you just really need a breakfast for “on the go”.

These granola bars have everything you need to get you thru the morning and until lunch time if necessary.

They are full of fiber, protein and other goodies. You can make them on Sunday for instance, and you’re set for the entire week. They are great as a snack too.

Whenever I go out for the entire day, I always take one with me in my handbag. But please remember to eat it. I forgot about one once and ended up with a bag full of granola,  (sigh)…ugh.

And they are such fun to make mixing all the gooey ingredients thru the oats.

 

Ingredients:

2 C. oats, gluten free

1/4 C. coconut oil

1/4 C. peanut butter

1/4 C. Agave syrup

1/4 C. Coconut sugar

3 tbsp. Cocoa powder

2 scoops protein powder

1/4 C. Mulberries

2 tbsp. Goji berries + more for decorating

2 tbsp. cocoa nibs + more for decorating

Topping:

2 oz. chocolate 70%, sweetened with coconut sugar preferably

1 tbsp. Bee Pollen (optional), omit for vegans.

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Method:

Pre-heat oven to 320° F

Heat up the coconut oil and peanut butter slightly, until just fluid. Either in the microwave for 30 seconds or in a little saucepan. Let cool slightly and mix with all the other ingredients, except the toppings.

Press into a square baking tin that has been lined with baking paper. Press the oat mixture down in the tin as tightly as you can. Really push with a lot of strength. This step is really important or your bars may fall apart. Bake for 20 minutes. Remove from oven and cool completely on a rack. Once they are cool, melt the chocolate for a minute in the microwave in glass bowl. Drizzle over the granola bars and decorate immediately with cocoa nibs, Goji berries and some pollen. I chopped the Goji berries for the decoration, to get little specks of red everywhere. I recommend putting the granola bars in the fridge for a few hours before cutting.

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Looking for more great recipes to try?  Be sure to check out this Brownies

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Raspberry and Chocolate Fudge Pie

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Serves 8.

Nobody who has tasted this pie believes me when I tell that this pie is actually very good for you. So good and healthy that you could have it, not only for dessert or with a cup of coffee or tea. But you could have it for breakfast lunch and dinner too. It’s that nutritious.

Full of protein, fibre, iron, vitamins and calcium. It’s Vegan, Sugar free and Gluten free, providing you use pure uncontaminated oats.

The middle layer, the chocolate fudge layer is made with firm tofu. Not silken. I find the silken one does not provide the texture I am looking for and is indeed too silky for this particular pie.

Tofu has many health benefits, it lowers cholesterol , it promotes bone health and it even prevents liver damage caused by free radicals, to a certain degree.

Well all these health benefits are just a great plus, but it’s all about the taste in the end. The taste I tell you, is going to blow your mind. The crispy  cookie like bottom, the thick chocolate fudge layer and the top layer light and fresh full of raspberries. So good.

Pre heat oven to 360° F

Bottom Layer:

3/4 C. Almonds, unsalted

3/4 C. Whole oats, pure uncontaminated oats!

a pinch of Himalayan salt

2 tbsp. Agave syrup

4 tbsp. coconut oil

Blend the ingredients in the food processor, until crumbly. Press into an 8″round cake tin covered with baking paper. Bake for 20 minutes. Let cool on a rack

Chocolate layer:

2 oz. 78% dark chocolate broken into pieces. I use the one sweetened with coconut blossom sugar.

Melt in the microwave for a minute until melted.

Cover the cookie layer with the chocolate to create a barrier. This will keep the cookie crunchy. Let the chocolate set completely before adding the chocolate fudge layer

Chocolate fudge layer:

8.8 oz Firm tofu, drained and squeezed dry with a kitchen towel.

3 tbsp. raw cocoa powder

3 tbsp Agave syrup

1 tsp vanilla extract

1 pinch of salt

1 tbsp peanut butter.

Cut the tofu into small cubes and processor on very high until you have a smooth paste, add a few drops off water if it become too hard to blend.

Add the remaining ingredients. Set aside

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Raspberry Layer:

1 C. Frozen raspberries

3/4 tsp Agar-Agar

3/4 C. Plain Yoghurt (of your choice), I used fat free regular

3 tbsp Stevia/Erythritol granules

Heat raspberries in a small saucepan, add the agar agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the stevia/erythritol granules. Add the yoghurt before it starts to set. Mix well.

To assemble, leave the ring around the cake tin. Spread the chocolate fudge layer over the chocolate layer. Let set in the fridge for half an hour. Next spread the raspberry layer over the fudge layer. Let set for a few more hours before decorating with more Raspberries or mixed fruit and chocolate curls and shavings.

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Black Forest overnight Oats

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Serves 1

This is a breakfast for when you feel like indulging, very chocolatey and creamy with a bit of tanginess from the Cherries. Basically it’s dessert for breakfast. For a quick version use yoghurt instead of oats.

Ingredients for the Oats;

3/4 C. Soy milk, or an other milk of your choice

1/4 C. Oats GF

1/4 tsp. Vanilla extract

2 tsp. sweetener like Stevia/Erythritol or Agave

Put all the ingredients in a Mason Jar or container and leave overnight in the fridge.

The next morning, blend the Oats until you have a smooth oat cream.

You can warm it in the microwave, or leave it cold.

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For the Cherry sauce;

1/2 C. Cherries, pitted and cut in half

1/4 tsp. Arrowroot

1 tsp. Stevia

1 tbsp. Water

Mix all the ingredients and microwave on high for one minute. It should be a medium thick sauce. Add a little more water if necessary to get the right consistency.

For the Chocolate Shavings;

1 4 oz. Dark Chocolate bar 70%

Take one whole Chocolate bar, unwrap and put it on a piece of baking paper. Microwave on high for one minute.

Shave curls slowly using a cheese slices. Hold the chocolate steady with one hand and with the other shave, slowly. Put the chocolate curls on an other piece of baking paper. You don’t have to use all the chocolate, just as much as you are going to be using.

To assemble;

Take a pretty glass and start with a layer of Oats, then spoon over half the Cherry sauce. Sprinkle with Chocolate shavings. Repeat. Finish with the Chocolate shavings. When you use warm Oats, the chocolate will slowly melt thru the Oats and cherries. Really Good.

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Looking for more great recipes to try?  Be sure to check out this  Tartelettes aux Ganache  IMG_6983