Raw cacao superfood truffles

 
These truffles are my new favourite treat – the consistency of the centre is just like traditional truffles and they are so rich and indulgent, plus they are full of goodness.

Ingredients (to make around 14 truffles):

• One cup of medjool dates chopped up into small pieces
• One cup of ground almonds
• 2 tablespoons of raw cacao powder
• 1 teaspoon of coconut oil
• Half a cup of dessicated coconut
• 1 tablespoon of almond butter
• Half a cup of broken up walnuts
• Desert spoon of date syrup
• Sprinkle of pink Himalayan sea salt
• Cinnamon to dust
• Dessicated coconut to dust
• Raw cacao powder to dust

Method:

Place all ingredients into a mixing bowl and knead altogether until you have a big ball of sticky truffle mixture!

Roll up around 14-16 truffle balls and put aside.

Put some raw cacao powder, dessicated coconut and cinnamon powder onto a plate and roll alternative truffles in one of the three.

Once you have done this, transfer the coated truffle balls into a dish and pop them in the freezer for an hour. Allow to thaw for ten minutes before eating.

 
xx

Raw chocolate fudge ‘nice’ cream

  

I had the intention of making my Nutella banana ice cream at the weekend but realised that I was out of hazelnut butter so ended up throwing a few ingredients into the processor and it turned out beautifully!

I decided not to process all of the dates and left some whole and some halved and they tasted like fudge brownies pieces!

For extra creaminess, serve with a blob of dairy-free COYO coconut yogurt or a little almond butter – perfect for an evening treat! I have topped the above with cinnamon and chia 🙂

Ingredients (serves 2):

•  4 x bananas chopped and frozen (divide between four freezer bags or they are difficult to process!)
• 1 x dessertspoon of almond butter
• 10 x medjool dates – chop up the majority, half some and leave a few whole
• 2 tablespoons of raw cacao powder
• 1 tablespoon of raw cacao nibs
• 1 teaspoon of vanilla essence

Method:

Freeze the bags of chopped bananas overnight or for 8 hours.

Once frozen, add to a processor along with all of the above ingredients except the whole and halved dates which can be added at the end.

Process until the mixture resembles slightly melted ice cream and serve inmediately after mixing in the whole and halved dates – it really tastes like indulgent ice cream, I promise!

xx

Butternut squash, carrot and red lentil soup

This recipe came about when trying to think of what I could use up in the house before a holiday! It is hearty and warming with an earthy taste to it and very easy to make.

I like to leave it chunky but it makes a deliciously creamy soup if you allow it to cool and then whizz it up with the coconut yogurt.

Ingredients (to serve two):

• I x third of a large butternut squash
• 1 x red onion
• 1 x garlic clove
• Half a cup of red lentils
• 2 x carrots
• Half a yellow pepper
• I x carton of organic chopped tomatoes
• 1 x beef stock cube or go for a vegetable stock cube if you are vegan or veggie (I use Kallo stock cubes as they free from extra rubbish and are gluten and lactose free)
• 1 x teaspoon of smoked paprika
• 1 x teaspoon of turmeric
• 1 x teaspoon of tandoori mixed spices or garam masala
• 1 x dessert spoon of tomato purée
• 1 x dessert spoon of apple cider vinegar (use the untreated version that is called ‘with the mother’ – I use Biona’s version)
• 1 x dessert spoon of coconut oil
• Black pepper
• COYO natural coconut yoghurt to serve

Method:

Firstly, boil your kettle so that you have ready boiled water to add in later in the process. Then dice the garlic, onion, carrot, pepper and butternut squash (I cut the squash into about one centimetre cubed squares) and allow to sweat in the coconut oil on a low heat for around ten minutes with the saucepan lid on. This softens the veg and gets the flavours going. Keep checking it and stirring so the veg doesn’t catch.

Then add the lentils, the spices, the stock cube, the purée, the cider vinegar, a good few grinds of black pepper and the chopped tomatoes. Stir in and bring to the boil. Then turn the heat down, add around a pint of boiling water and allow to simmer for half an hour/40 minutes with the saucepan lid half on. Again, keep checking it to ensure it doesn’t catch and add more water if necessary, I normally need to add about half a pint more after around twenty minutes.

If you do prefer it smooth, allow to cool and then whizz up in a processor with around a tablespoon of the COYO yoghurt before transferring back to the pan and reheating.

If leaving chunky, serve immediately with a dollop of COYO dairy free coconut yoghurt and some smoked paprika to dust.

 

xx

Good morning foodies!

 

Mushroom, tomato and poached egg on avocado rye

Firstly, welcome to my blog!

My name is Lissie, I am 32, was born in Rutland and am now living near Leeds and I have a huge passion for creating beautiful and tasty creations using only raw, naturally sourced, seasonal, local and whole foods.

I thought I would kick off my blog with a powerful Monday morning breakfast idea that should set you up well for the dreaded first day of the week!

Firstly, mash a quarter of an avocado with some almond butter (I use Meridian almond butter, which has no added oil) and a little black pepper and set aside.

Then simply grill some sliced portobello mushrooms and some organic cherry tomatoes whilst poaching your egg (I find that it putting a splash of vinegar into boiling water holds the egg together well!) I tend to crack the egg gently into boiling water and then bring back to the boil before simmering for around four minutes so it is still runny in the middle but the outer yolk is set.

Whilst your veggies and egg are cooking away, toast your rye bread (I toast it twice, turning it around after the first go). I use Biona pumpkin seed rye bread, which is tasty and filling – ideal before a fairly long commute!

Now spread the avocado and nut paste onto the toasted rye and top with the mushrooms and tomatoes, placing the egg on top. Tear some fresh basil onto the egg and veggies and sprinkle on some black pepper and you’re done!