Tag Archives: Chocolate

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

9 Replies

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

Instructions;

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.

Enjoy!

Myra XO

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. 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.

raw peppermint bar

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

8 Replies

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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.

Enjoy!

Myra XO

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Vegan Raspberry and Chocolate Fudge Pie

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So good and healthy, you could have it for breakfast lunch and dinner. 

Full of protein, fibre, iron, vitamins and calcium. It’s Vegan, Sugar free and Gluten free.

The filling is made with Tofu which is has many health benefits, (you can’t taste Tofu, I promise) it lowers cholesterol and it promotes bone health, just to name a few.

The base is a crispy  cookie like bottom, that is spread with a thin layer of +70% melted chocolate, to make sure the cookie crust stay crispy. Then a layer of fudgy chocolate cream and topped with a layer of light and fresh raspberry cream. So good. Then decorated with more berries and chocolate shavings.

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Serves 8

Pre heat oven to 360° F

INGREDIENTS:

Bottom Layer:

  • 3/4 C. Almonds, unsalted
  • 3/4 C. gluten free Whole 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

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Chocolate fudge layer:

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

Raspberry Layer:

  • 1 C. Frozen raspberries
  • 3/4 tsp Agar-Agar
  • 3/4 C. Plain (soy or almond) Yoghurt
  • 3 tbsp Agave syrup

Heat raspberries in a small saucepan, add the agar agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the agave syrup. 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.

Enjoy!

Myra XO

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