Protein Truffles

These protein truffles are filled with essential fats and are low in sugar, making them the perfect snack in between meals.

Protein Truffles

Ingredients:

• 2 scoops of protein powder in chocolate or vanilla (I use Sunwarrior Vanilla)
• 1/4 cup of sultanas or chopped dates
• 1/4 cup of sunflower seeds
• 1/4 cup of chia seeds (I used a mix of black and white)
• 1/4 cup of LSA
• 1 teaspoon of ground cinnamon
• 1 teaspoon of vanilla extract
• 5 - 6 tablespoons of hot water 
• 1 tablespoon of olive oil or coconut oil
• To coat: 2 tablespoons of cacao powder mixed with 1 tablespoon of stevia/extra chia seeds

Method:

1. Mix together all the dry ingredients. Add the oil and a few tablespoons of water. Combine until the mixture starts to come together to form a dough. Keep adding water until the mixture is firm but not too sticky. 
2. Roll the mixture into bite-sizes balls and coat with cacao mix and/or chia seeds.
3. Let set in the fridge for at least an hour before serving.

Clean Chocolate Tarts

I've been seeing lots of vegan recipes calling for avocado in replacement of the usual creamy ingredients we reach for when making a mousse or cheesecake. I just couldn't quite wrap my head around the thought of avocado as a sweet treat, despite all the raving reviews of its dessert potential.

Getting creative one afternoon, I was raiding my fridge and pantry to see what skinny sweet I could whip up. I had some walnuts, cream cheese and an avocado, and using my beloved Vitamix I decided to give avocado a chance! What I came up with tasted EXACTLY like chocolate mousse and I put that in a shell of toasted walnut and cinnamon. The hype about avocado in desserts is warranted, it works beautifully! Not avocado-tasting, the fruit just adds a rich and creamy texture. To make this dessert vegan, replace the cream cheese with firm coconut cream.


Clean Chocolate Tarts

Ingredients:

Crust

• 1 cup of walnut, hazelnuts or almonds
• 1 tablespoon of coconut oil
• 1 teaspoon of cinnamon

Filling

• 150 grams of low-fat cream cheese, vegan cream cheese or chilled coconut cream 
• 1 ripe avocado - one that is not too avocadoey tasting.. if you know what I mean!
• 3 - 4 tablespoons of cacao powder 
• 2 teaspoons of stevia powder
• 2 tablespoons of real maple syrup
• 1 teaspoon of vanilla extract
• 1 pinch of sea salt

Method:

1. In a food processor or high-speed blender, pulse the raw nuts until it begins to form a dough. Add in the coconut oil and cinnamon to combine.
2. Line a muffin tin with foil patty cases. Press a tablespoon of mixture into each and press down to make a crust.
3. Bake in a moderate oven for 10 minutes or until toasted. Be careful not to burn.
4. To make the filling, process or blend together the cream cheese, avocado, cacao powder, stevia powder, maple strip, vanilla and salt until creamy. 
5. When the tart shells are cool, spoon in the chocolate mixture. 
6. Place in the fridge for at least 2 hours.

Vegan Chocolate Chip Cookies (gluten free)

These cookies contain no refined sugar, animal products or gluten, but that doesn't mean they aren't filled with lots of flavour. Not to mention, this cookie recipe is so much simpler than traditional types and takes mere minutes to prepare. You will one this recipe and I promise you will be making these cookies all the time, and everyone will thank you for it!


Vegan Chocolate Chip Cookies

Ingredients:

• 1 1/2 cups of almond meal
• 1/2 teaspoon of baking powder
• 2 1/2 tablespoons of coconut oil
• 2 tablespoons of maple syrup 
• 1/4 cup of vegan chocolate chips

Method:

1. Mix together the almond meal and baking powder, then add the rest of the ingredients. 
2. Preheat the oven to 170 degrees and line a baking tray with greased proofed paper. 
3. Shape tablespoons of mixture into balls and place onto the tray, slightly flattening each down.
4. Bake in the oven for 15 minutes until golden.
5. Take out the cookies and leave them to cool on the tray, then store in an airtight container. 

Healthy Peanut Crunch Chocolates... sugar free, paleo AND vegan!

Lovers of peanut butter will delight in the crunchy peanut butter centre of these coconutty chocolates. To make these delicious and creamy chocolate treats, you only need a a few ingredients and a silicone ice cube tray or chocolate mould (these are flexible and make it easier to pop out the set chocolates).

If you prefer, you can substitute the peanut butter with a preferred nut butter with the same result. Yummy additions to these chocolates could include goji berries, shredded coconut, chia seeds, cinnamon or orange zest.
Healthy Peanut Crunch Chocolates

Makes 1 tray of chocolates (6 - 8 serves)

Ingredients:

• 2 tablespoons of melted coconut oil
• 2 scoops of chocolate or vanilla flavored protein powder (any type with no added sugar - however to be vegan this must be rice or pea protein)
• 1 scoop (use protein scooper) of coconut flour
• 1 tablespoon of organic crunchy peanut butter with no added sugar or salt + 1 tablespoon for filling
• 2 tablespoons of 100% cacao powder 
• 1 teaspoons of maca powder* optional
• 1 - 2 tablespoons of powdered stevia, depending on sweetness preferences 

Method:

1. In a medium bowl, combine all ingredients and mix until combined and smooth. The mix should be thick and creamy, but at a pourable consistency, much like pancake batter. If the mixture seems to thick, add a teaspoon of coconut oil at a time until the desired consistency is reached. If it is too runny, add a little more protein powder or coconut flour.
2. Spray your silicone tray with coconut oil or macadamia nut oil. Using a tablespoon, fill each mould half way. 
3. Using a teaspoon, put a small amount of peanut butter into each mould. Using the remaining chocolate mix, top each mould until full, covering the peanut butter centre. 
4. Freeze for a few hours, until set. Pop out on the moulds and transfer into a container to keep in the freezer. These chocolates will melt quickly at room temperature. Take them out shortly before eating! 

* Maca powder is made from a root that grows in the Andes mountains of Peru. It is associated with improved vitality, energy, libido and anti-ageing benefits. 

Skinny Tiramisu

Coffee lovers rejoice at this traditional Italian dessert, which I just served at Father's Day dinner. I was never a Tiramisu lover but this recipe had me converted. Super easy to make, you can make these skinny treats ahead of time and have them at the ready.
Skinny Tiramisu

Serves 6

Ingredients:

• 1 block of low-fat cream cheese (450 grams)
• 2 tablespoons of Mascarpone cheese
• 3 tablespoons of low-fat plain Greek yoghurt
• 1/2 cup of stevia or xylitol + 1 tablespoon  
• 2 teaspoons of pure vanilla extract
• 1/2 cup of fresh coffee or espresso
• 1 tablespoon of Tia Maria, Kahlua or Amaretto
• 12 Italian sponge fingers
• 1 small block of sugar-free dark chocolate

Method:

1. In a high speed blender or electric mixer, blend together the cream cheese, mascarpone cheese and greek yoghurt together. Add the vanilla extract and 1/2 cup of stevia/xylitol and mix until combined. 
2. Take out 6 martini or round champagne glasses, tea cups or small ramekins.
3. Put of dollop of the cream mixture into each serving cup or glass.
4. Add the alcohol and 1 tablespoon of sweetener into the coffee in a small bowl.
5. Dip each sponge finger into the coffee mixture and put two into each glass.
6. Top with the remaining cream mixture.
7. Finish off each tiramisu with grated dark chocolate. 
8. Place in the fridge for at least 30 minutes to set.

Gluten-free Lemon and Blueberry Cakes

This delicious recipe was inspired by a healthy baking recipe from the lovely Theresa Cutter, a qualified nutritionist and fitness trainer who writes for Australian Women's Fitness Magazine. She has a fabulous website, 'The Healthy Chef' which has delicious recipes and advice for healthy living.

These gorgeous little cakes are perfect to take to a morning tea or serve as dessert, warmed and with a little natural Greek yoghurt. I used honey in the recipe for sweetness but you can substitute with stevia or xylitol if you want to reduce the sugar content. To increase the protein, I also added some Sunwarrior powder. If you want to skip the protein powder, omit this ingredient and the almond milk.

Gluten-free Lemon and Blueberry Cakes

Makes 8

Ingredients:

• 1 1/2 cups of ground almonds
• 1/4 teaspoon of baking soda
• 2 tablespoons of vanilla protein powder (I used a rice protein powder 'Sunwarrior')
• 2 organic free-range eggs
• the juice and zest of one unwaxed organic lemon
• 2 tablespoons of almond milk
• 2 tablespoons of natural honey
• 1 teaspoon of vanilla bean paste
• 2 tablespoons of coconut oil
• 1/2 cup of fresh ricotta cheese (I like to buy mine from an authentic Italian deli or the farmer's markets)
• 1/2 cup of frozen blueberries
• 2 tablespoons of chia seeds
• extra honey for drizzling

Method:

1. Preheat the oven to 170 degrees fan forced.
2. Combine the ground almonds, baking soda, protein powder and lemon zest in a large mixing bowl.
3. In a small saucepan, warm the coconut oil, honey and vanilla paste until melted. Set aside and leave to cool. 
4. In a medium bowl, whisk the eggs and add the almond milk and lemon juice. Pour in the cooled coconut oil, honey and vanilla mix. Mix the wet ingredients into the dry almond mix, and stir until combined.
5. Fold in the ricotta and then gently fold through the blueberries briefly. 
6. Oil a silicone muffin tin or line a regular muffin tin with patty pans. Place roughly two tablespoons of the mixture into each muffin hole.
7. Top each cake with a sprinkle of chia seeds and a drizzle of honey.
8. Bake for 35 minutes or until baked through and slightly golden.
9. Leave to cool slightly in the pan before gently transferring to a wire rack to cool.

Sugarfree Protein Rocky Road

If you try one recipe from my blog, it has to be this one, especially if you love chocolate. This rocky road is so good, you will happily replace fat and sugar laden chocolate nibbles with this healthy alternative. Made with toasted raw peanuts, sugar-free marshmallows and unsweetened dried cranberries to complete the flavour jumble.

Apart from the special added ingredients, this recipe uses what most health nuts will have in their pantry. I found sugar-free marshmallows at the pharmacy, but you can also source them in speciality sweet shops and health food stores.

Sugar-free Protein Rocky Road

Ingredients:

• 4 scoops of protein powder in vanilla or chocolate (I used vegan Sunwarrior rice protein)
• 1/4 cup of softened coconut oil
• 2 tablespoons of unsweetened almond milk
• 2 tablespoons of cacao powder
• 2 tablespoon of Vitarium sugar free chocolate drinking mix
• 3 tablespoons of Natvia sweetener
• 2 packets of sugar free marshmallows (you can find these at health food stores or pharmacies)
• 1/4 cup of unsweetened dried cranberries
• 100 grams of raw shelled peanuts
• 2 pinches of Himalayan pink salt 
• 1 pinch of cinnamon

Method:

1. Spray a fry pan with coconut oil and toss in the raw peanuts. Add a pinch of Himalayan salt and a pinch of cinnamon and fry until toasted. Set aside.
2. Microwave the coconut oil for 20 seconds until melted. 
3. Transfer the coconut oil to a large mixing bowl and add in the stevia, chocolate drinking mix, cacao powder and a pinch of salt. Mix until the sugar crystals are dissolved.
4. Add in the protein powder, cranberries, and peanuts and mix together. Add in one packet of the marshmallows and stir to incorporate. 
5. Transfer the second packet of marshmallows to a small bowl and microwave on low heat until melted. Scoop out the melted marshmallows and stir into the chocolate mixture. The melted marshmallows help the mixture to stick together and add a delicious crunch when set.
6. Add the almond milk to help the ingredients stick together. You may need to add a touch more if the mixture seems a little dry. 
7. Spray a silicone loaf tin or silicone muffin tin with coconut oil. Transfer the mixture to the tin by either spreading it out into the loaf shape or placing a few tablespoons in each muffin hole.
8. Leave to set in the fridge or freezer.
9. Take out from the tin and slice or leave as muffin shapes. Store in a plastic sealed bag or container in the fridge or freezer.

*You could also add shredded coconut and change the peanuts to hazelnuts, walnuts or pecans. Mix the cranberries up to by swapping with sultanas or dried blueberries.

Berry Banana Smoothie

Berry Banana Smoothie

• 1/2 cup of coconut water
• 1/2 cup of mixed berries
• 1 small frozen banana
• 1/2 cup of ice
• 2 handfuls of baby spinach
• 1 tablespoon of chia seeds

Put all ingredients into the blender and mix until smooth.

Gluten-free Banana French Toast - the healthy way

Sometimes poached eggs and toast jus't don't cut it for breakfast. Savoury breakfasts are not the only healthy option to start the day; you can create your own sweet treat in the morning without the guilt. This french toast for one is super easy to make, quick and so delicious. I served mine with a tablespoon of peanut butter for extra energy. Another yummy accompaniment is plain yoghurt mixed with a tablespoon of vanilla whey protein powder and chopped strawberries. Read on for the simple recipe.


Gluten-free Banana French Toast - the healthy way

Ingredients:

• 1 tablespoon of coconut oil
• 1 piece of gluten-free bread (thaw if it is frozen)
• 1 chopped banana
• 1 egg white
• 2 teaspoons of xylitol 
• 1/2 teaspoon of vanilla essence
• pinch of cinnamon
• 1 teaspoon of vanilla whey protein powder (you can skip this ingredient if you don't have it)

Method:

1. In a shallow bowl, whisk together the egg white, xylitol, vanilla, cinnamon and protein powder. 
2. Soak the piece of bread in the egg mixture, ensuring both sides are coated.
3. Heat the coconut oil in a non-stick fry pan until hot.
4. Place the bread into the hot oil and fry on one side for a few minutes on medium heat, before flipping over the cook the other side. When you flip the bread, add the banana into the pan in the remaining coconut oil to brown.
5. When finished, served the french toast with caramelized banana on top.

Peanut Butter, Banana and Choc Protein Truffles

A great snack to have on hand when those sugar or hunger cravings hit as these protein truffles are so tasty and packed with good fats and vegan protein to help carry you through the day. Very easy to make, these bite-sized treats are sugar-free and high in fibre.
Peanut Butter, Banana and Choc Protein Truffles 

Ingredients:

• 1 tablespoon of peanut butter, natural and unsalted
• 2 teaspoons of sugar-free maple syrup
• 2 tablespoons of Natvia sugar-free hot chocolate powder
• 1/2 cup of rolled oats
• 1/4 cup of vanilla pea protein powder
• 1 small banana, mashed
• 3 tablespoons of Natvia sugar-free hot chocolate powder, for rolling truffles

Directions:

1. Mix together all the ingredients until combined using a large spoon.
2. On a medium sized plate, sprinkle out the 3 tablespoons of Natvia sugar-free hot chocolate powder.
3. Take out a tablespoon of the mixture and roll into a ball. If the mixture is too sticky to handle, you can add more rolled oats or protein powder. If you can manage to roll the mixture into balls, roll it into the chocolate powder on the plate to coat and keep the balls from being so sticky.
4. Put onto a plate covered with cling film or into a container and let set in the fridge.
5. Will keep for a few days, if you can make them last that long!

*For an extra treat, add some finely chopped figs, chia seeds, sultanas or finely chopped dark chocolate.

Skinny Sugar-free Cinnamon Tea Cake

This is a very simple recipe and makes the most delicious buttery cake with simple but beautifully matched flavours. I replaced sugar in the recipe with Natvia stevia sweetener. Cinnamon on the palate is also associated with sweetness and can mimic the taste of sugar in your mouth.
Skinny Sugar-free Cinnamon Tea Cake

Ingredients:

• 60 grams of butter, softened
• 1 teaspoon of vanilla extract
• 1/2 cup of stevia sweetener (I use Natvia)
• 1 egg, room temperature
• 1 cup of self-raising flour
• 1/2 cup of skim milk or almond milk
• 10 grams of butter, melted
• 1 teaspoon of ground cinnamon
• 2 tablespoons of caster sugar + 1 teaspoon of cinnamon to serve

Method:

1. Preheat oven to 180 degrees. Grease a deep 20cm round cake pan, line the base with baking paper.
2. Beat butter, extract, sweetener and egg with an electric mixer until light and fluffy.
3. Sift in the flour and 1 teaspoon of cinnamon, and pour in the milk. Stir gently to combine.
4. Pour mixture into the pan and bake for 35 - 30 minutes until risen and golden brown.
5. Turn out onto a wire rack. Spoon the melted butter over the cake and using a sieve, cover with the icing sugar and cinnamon.
6. Serve warm.

Freshly baked cake out of the oven

Skinny Sugar-free Gluten-free Butterfly Cakes

The perfect treat at an afternoon tea, butterfly cakes are dainty and sweet, and are always a crowd pleaser. These sponge cakes are made without gluten or sugar yet stay fluffy and moist. To keep the cakes completely allergy free, the berry centre is made with blueberry flavored CoYo, spiked with some Chambord liquor.

Skinny Butterfly Cakes
120 calories per cupcake

Ingredients:

• 100gm (2/3 cup) gluten-free plain flour
• 2 teaspoons of baking powder
• 4 eggs
• 1/2 cup of Natvia sweetener (stevia sweetener powder)
• 50 gm butter, melted and cooled
• 1 large tub of blueberry CoYo (coconut milk yoghurt)
• 2 tablespoons of Chambord or raspberry liquor

Method:

1. Preheat oven to 180 degrees fan forced. Line a 12-hole muffin tin with cupcake liners. Sieve the flour and baking powder twice into a bowl and set aside.
2. Using an electric mixer, whisk the eggs and sweetener until pale and creamy, and doubled in size (about 5 - 8 minutes).
3. Gently fold the flour mixture into the eggs and sweetener until combined. Add in the melted butter and fold again until incorporated.
4. Divide the mixture amongst the 12 cupcake liner; the mixture should come to just over 3/4 full. Don't fill the cupcake to the brim on the liners as they will rise.
5. Bake for 15 minutes, until risen and golden.
6. Take out of oven and let cool in tin for 15 minutes before transferring to a wire rack to completely cool.
7. Once cooled, use a small sharp knife the cut out a dome shape in the centre of the cakes. Cut this small piece of cake into two to use later.
8. Transfer the CoYo into a bowl and mix together with liquor.
9. Fill each cake cut-out with the CoYo and top with remaining cake pieces to form the butterfly.
10. Dust with natural icing sugar before serving. 

Gluten and Sugar Free Protein Cakes

These cakes are so moist and delicious, I couldn't have been happier with the results. They are beautiful as a muffin, toasted as an english muffin or served warm with co yo ice-cream and sugar-free maple syrup for dessert. Made with really clean ingredients, this is an excellent skinny sweet, which is free from gluten, any added sugar and packed with protein and healthy fats.

Gluten-free Sugar-free Protein Muffins/Puddings

Ingredients:

• 2 scoops of pea protein powder
• 3 tablespoons of coconut flour
• 1 teaspoon of vanilla extract
• 1/2 cup of sugar-free maple syrup
• 1 mashed banana (great to use an overripe banana - I keep mine in the freezer and take out when I need it)
• 1 cup of apple puree 
• the zest of one orange
• 1 small avocado
• 2/3 cup of egg whites
• 3 tablespoons of coconut oil, melted
• 1/4 cup of dried blueberries
• Pepitas and walnut to top

Method:

1. Preheat the oven to 180 degrees. Generously spray a large muffin tin with coconut oil spray. My muffin tin makes 8 large muffins.
2. Mix together the egg whites, banana, maple syrup, vanilla, apple puree, orange zest, avocado and coconut oil.
3. Stir in the protein powder and coconut flour until combined. Add in the blueberries.
4. Divide the mixture between each muffin hole and top with pepitas and walnuts. You can add any nuts or seeds you like (or have on hand).
5. Bake for 25 minutes, until browned on top and set.
6. Leave to cool before taking out and storing in the fridge for up to one week.

Banana and Chia Seed Protein Cookies (gluten and sugar free)

This recipe makes delicious sweet and moist cookies that are filled with healthy goodies like omega fats, protein and important vitamins and minerals. Not only are these cookies packed with protein, they are bursting with potassium, which reduces lactic acid, improving your strength endurance and recovery time. You only need a few ingredients and the biscuits are very easy to make. If you don't have a cookie cutter, just roll portions of the dough into a ball and flatten before baking.

Banana and Chia Seed Protein Cookies (gluten and sugar free)

Ingredients:

• 1 mashed banana
• 3 tablespoons of macadamia oil
• 1 egg
• 2 teaspoons of vanilla extract
• 3 tablespoons of Natvia sweetener (made from stevia)
• 200 grams of almond meal
• 4 tablespoons of chia seeds (I used chia seeds in half of the dough)*
• 1 1/2 scoops of plain vegan pea protein powder (or your preferred protein powder - preferably in vanilla or banana)

Directions:

1. In a mixing bowl, combine the mashed banana, vanilla, oil, egg and sweetener together; mix to combine.
2. Line two large baking trays with greased-proof paper and preheat the oven to 180 degrees.
3. Add the almond meal, protein powder and chia seeds into the mixing bowl and stir to combine. Once the mixture starts to come together, you can use your hands to mould the dough. *I didn't add any chia seeds until I made the dough, which I seperated and added chia seeds to one half. Either option creates a lovely cookie.
4. Once the dough is formed, divide into two pieces. Line your bench top with cling film and sprinkle with a little protein powder (to stop the dough from sticking). Using a rolling pin, roll the dough to approximately 1.5cm thick - I found the thinner cookies were more caramelized and chewy, the thicker cookies were more 'cakey' in texture. Note: The dough will be easier to work with when cool, it will get sticky if it starts to warm. 
5.  Cut out desired shapes and place on baking trays. 
6. Repeat with the remaining dough.
7. Bake for 15 minutes, or until golden brown. 
8. Leave to cool for a minute or two, then transfer to a wire rack to cool completely.
9. Store in an airtight container for up to a week.

Here are a few reasons why chia seeds are so fantastic for you:

• Chia is gluten free
• It is super high in dietary fibre, making it great for digestion and healing digestion issues.
• It contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon.
• It boasts 20% protein
• The protein is a complete protein with all 8 essential amino acids
• It is high in antioxidants (It has a four times higher ORAC value than blueberries)
• Chia contains five times more calcium than milk
• Chia contains seven times more vitamin C than oranges
• It contains three times more iron than spinach
• It contains twice the potassium content of banana
• It is food for healthy skin, hair and nails
• It has a positive impact balancing blood glucose levels

Healthy Apple Blueberry Crumble

Perfect dessert as the cooler months approach, this apple crumble is made with delicious toasted walnuts and coconut, juicy green apples and superfood dried blueberries. I served mine with vanilla and nutmeg coconut milk icecream.

Healthy Apple Crumble

Ingredients:

• 6 large Granny Smith apples, peeled, cored and diced
• 2 teaspoons of cinnamon
• 1/4 cup of dried blueberries
• 5 tablespoons of sweetener
• 3/4 cup of oats
• 50 grams of butter
• 2 tablespoons of coconut oil
• 4 tablespoons of shredded coconut
• 1/4 cup of chopped walnuts

Directions:

1. In a large oval dish, place the apples, blueberries, cinnamon and 3 tablespoons of sweetener, cover tightly with foil and oven bake for 45 minutes on 180 degrees.
2. To make the topping, rub together the oats with the butter and coconut oil until the oats seem lightly coated. Sprinkle though 2 tablespoons of sweetener. If the mixture seems too dry, add more coconut oil.
3. Take the softened apples out of the oven and let cool.
4. Sprinkle this mixture over the cooled apples. Top with coconut and walnuts.
5. Bake for 20 minutes on 180 degrees until the oats are toasted and golden brown. 

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Sugar-free Chocolate Hearts for Easter

This treat is the perfect alternative to traditional chocolate and sweets at Easter time. Sugar-free and packed with healthy fats, your friends and family (and you!) will love these 'chocolate' skinny treats. Super easy to make and quick to set, you can prepare these in just over 30 minutes. The ingredients are quite flexible in amounts and you can be creative with what nut butters or flavours you would like to add or change.

I used a delicious coconut cashew cream I bought from a health food store here in Brisbane. If you can't find this (I've added a picture in the post), just add more almond butter and coconut oil. I froze my chocolates in a heart shaped silicone mould, and added some little berries into each one. Try adding desiccated coconut, goji berries or chopped banana for a different effect.

This recipe is inspired from the 'I Quit Sugar' cookbook from Sarah Wilson.

Sugar-free Cacao Coconut Hearts

Ingredients:

• 3 tablespoons of almond butter
• 2 tablespoons of coconut cashew cream
• 3 tablespoons of coconut oil
• 1 tablespoon of powdered cacao
• 1 tablespoon of powdered sugar-free sweetener
• 2 tablespoons of small frozen berries

Method:

1. Combine all ingredients, except the berries, in a small mixing bowl. If the ingredients are quite cold, you may need to microwave on low for 10 or so seconds, just to make sure the ingredients easily combine.
2. Spoon the mixture into your silicone moulds about 3/4 full. If you don't have a mould, you can spread the mixture flat onto a tray lined with baking paper and cut into squares when frozen. In this case, add the berries into the mixture before pouring onto tray.
3. Top with frozen berries and drizzle remaining mixture over each mould to cover. 
4. Freeze for 30 minutes, until solid. 
5. Pop out each chocolate and store in an airtight container in the freezer.
6. To serve, remove 5 minutes before eating.

Skinny Yoghurt Drops

I used to love indulging in a bag of those ridiculously addictive yoghurt drops, until I realized it was like engulfing handfuls of white chocolate! Packed with sugar and fat, they were not such a healthy treat. Hence why I was delighted to find this clever little idea for homemade yoghurt drops that are actually good for you and so easy to make! Simply pick your favourite yoghurt of choice, pipe onto a tray (you can use a small plastic bag with a hole cut out), and freeze for one hour. Remember to pick your yoghurt choice wisely too. Lots of yoghurts are full of sugar, and milk products can be hard for some to digest. Sheep's milk yoghurt is easier on your digestion, and soy or coconut milk yoghurts are free from lactose. Plain yoghurt is always a good option too, which you can flavour to your own preference, using honey, pureed fruits or stevia sweetener if you want it sugar free. Thanks to One Good Thing by Jillee for the idea.

Sweet Tofu Sundae

I love tofu; I could eat it every day and as a vegetarian, it is one of my staple foods. Lately, I have been running out of ideas for breakfast, especially if I want something sweet and I stumbled across this delicious recipe. This recipe is super quick and easy. Whip it up for breakfast or dessert.


Sweet Tofu Sundae

Serves 4

Ingredients:

• 250 grams of soft tofu
• 4 tablespoons of fresh orange juice
• 4 teaspoons of honey or 2 teaspoons of stevia sweetener
• 3 cups of fresh berries of your choice

Method:

1. Drain the tofu and let strain in a sieve for 30 minutes or soak out some water with paper towels.
2. Mix the tofu, orange juice, honey and 1 cup of berries in a blender.
3. Divide the remaining berries into four small bowls and top with the tofu mixture. 

134 calories per serve.

Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.

Gluten-free Peanut Butter and Chocolate Brownies

My favourite combination of salty and sweet, I was in desperate need of this chocolate fix this week. Quick and easy to make, these brownies are a hit. The dark chocolate drops create an intense richness to the cake and the peanut butter swirl topping is the perfect complement. I. LOVE. THESE! They also a fantastic individually wrapped up in the freezer for instant gratification whenever needed.

Gluten-free Peanut Butter and Chocolate Brownies

Ingredients:

• Bobs Red Mil Natural Food Brownie Mix
• 3 tablespoons of vegetable oil
• 1 packet of dark chocolate buttons (whatever brand you prefer - or chop up some sugar-free dark chocolate)
• 1 egg
• 1/2 cup of almond milk
• 1 teaspoon of vanilla extract
• 3 tablespoons of organic peanut butter, smooth
• 2 teaspoons of ground salt
• 1 disposable foil baking tin or brownie tin lined with baking paper

Method:

1. Preheat the oven to 180 degrees and prepare your baking dish with baking spray.
2. In a large bowl, empty the brownie mix and add the oil, chocolate, egg, almond milk and vanilla extract. Mix together until combined.
3. Pour the mixture into your tin and flatten with a spoon.
4. Drizzle the peanut butter over the top and mix in softly with a spoon to create a swirl effect.
5. Top with the salt. 
6. Bake in the oven for 20 - 25 minutes and take out to cool completely before slicing into squares.