Tag: treat

Hard Chocolate Biscuits – a recipe

Welcome to 2024, it’s already moving fast.

Today I’m sharing a recipe for Hard Chocolate Biscuits.

Recently I needed to make something for a morning tea and these biscuits are easy to make. The recipe comes from a book called ‘The Eat Real Food Cookbook’ by David Gillespie.

For these biscuits, dextrose is the sweetener, which is a healthier option that caster sugar.

Hard Chocolate Biscuits

(Makes 20 to 28 depending on size)

Ingredients

100g butter

1 cup dextrose

175 g plain flour (I used gluten free)

2 tablespoons cacao powder

¼ teaspoon bicarbonate of soda

Method

* Preheat the oven to 180*C and line a baking tray with baking paper.

* Melt the butter in a saucepan over medium heat.

* Then add the dextrose, stirring until dissolved, taking care not to let the mix boil.

* Remove the pan from the heat, add in the flour, cacao and bicarb, mixing well.

* Roll spoonful’s of mixture into small balls, place then on the prepared tray and squash with your fingers.

* Bake for 10 to 15 minutes or until coloured but not dark – the biscuits will harden as they cool.

* Cool on the tray until the biscuits harden, then transfer to a wire rack to cool completely.

My notes – I used a tablespoon to scoop my mixture and when the biscuits cooked, they spread quite a bit. This also resulted in only 18 biscuits being made.

I also found that my batch were not a ‘hard’ biscuit. This is fine by us as we like a softer biscuit. If the biscuits aren’t as hard as you like, once they are cool, put them into the oven again for another 5 minutes, then allow to cool completely again.

I hope you enjoy making these biscuits and find them to be a tasty treat.

There is another biscuit recipe in the book I’m going to try and I will let you know how that works out.

Till the next post,

Live clean n prosper.

Lemon Coconut Cheesecake balls

For today’s post I am going to share a recipe for Lemon Coconut Cheesecake Balls.

I found the original recipe in a Women’s Weekly cookbook called ‘The Best of Keto’. So, these treats are keto friendly, low in sugar and gluten free. They contain a good amount of protein and some healthy fats.

I have made a couple of changes to the recipe and it is this version that I am sharing today.

These balls are a great little treat and so easy to make.

Lemon Coconut Cheesecake Balls

Ingredients

Makes up to 18 balls

  • 150 grams(g) firm ricotta
  • 100 g cream cheese
  • 2 tbsp fine lemon zest
  • 2 tbsp lemon juice
  • 40g vanilla protein powder
  • 20g desiccated coconut
  • 1 tbsp melted coconut oil
  • 1 tbsp melted cocoa butter
  • 1 tsp vanilla paste
  • Extra desiccated coconut for rolling
Method

Place all ingredients into a food processor and process till well combined.

To firm up the mixture, put the mixing bowl into the fridge for about 30 minutes.

Put the extra coconut into a small bowl.

Then, using a teaspoon, scoop and roll the mix into balls and then roll them in the coconut.

Place in an air tight container and keep refrigerated till needed.

 **If you like a strong lemon flavour, it may be best to use lemon essence as adding more lemon juice will make the mix very wet.

A Coconut Chocolate treat recipe

Today I’m sharing with you a Coconut Chocolate bar or treat recipe.

 I saw this recipe on a site called Paleo Grubs a long time ago and always wanted to try it.

With Easter approaching, I thought it was a good excuse to make these treats. Using healthy ingredients such as coconut, coconut oil, honey and raw chocolate.  The result is similar to a Bounty Bar.

They are relatively easy to make. The hardest part is coating them in the chocolate.

Coconut Chocolate Bars

Makes 14 bars

Ingredients 
For the Bars

 1 ½ cups unsweetened fine shredded coconut

¼ cup coconut oil – melted

1/3-cup raw honey

1-teaspoon pure vanilla extract

28 raw natural almonds

For the Chocolate Coating 

my preference – Raw Chocolate coating

100g cocoa butter

50 g cocoa powder

33 g maple syrup

dash of vanilla extract

pinch of salt

or 

( use 1 cup processed dark choc chips & 1 tablespoon coconut oil )

Method

* Line a loaf tin with baking paper

* Place the coconut, coconut oil, honey and vanilla extract in a food processor and process till well mixed. The mixture will start to create a ball.

* Put the mix into the pan and press out evenly

* Using a knife of spatula, push into the mixture dividing it into 7 rows as well as in half length ways.

* Place 2 almonds on each section, lightly pressing them into the top of the coconut mixture

* Place the tin in the fridge overnight.

* Remove the tin from the fridge and grasping the edges of the baking paper, lift up the coconut block. Place it on a board and cut into the rows, creating 14 mini bars.

Make your preferred chocolate coating by melting and mixing your measured ingredients in a bowl over a saucepan of simmering water.

* Using tongs carefully dip each coconut bar into the chocolate, ensuring all sides are coated, and placing them on a tray lined with baking paper.

Notes

I coated mine twice. I had plenty of chocolate mixture and the first coating was quite thin.

I placed the tray in the freezer for 5 min after the first coat, keeping the rest of the chocolate melted in the bowl sitting over the saucepan. Then I quickly dipped each bar a second time.

The colder the bars, the quicker the chocolate set on the bar. I then put the tray back in the fridge for a couple of hours to ensure the chocolate was completely set before transferring to a container.

These bars need to be kept refrigerated, in an airtight container until serving. As the chocolate has no added stabilizers, it will melt faster when left as room temperature.

Making your own treats is a way of minimizing your intake of highly processed sugars and chemicals such as artificial flavours, colours and preservatives.

I hope you enjoy making these Coconut Chocolate bars for your family.

Till the next post,

Live clean n prosper