CHOC COCONUT NOUGAT BITES (healthy summer rolls)

November 21, 2020 / Lyn Jones / 0 Comments

It’s made with nutrient dense seeds, nuts and coconut, far less sugar (just some maple syrup and the chocolate), and contains no wheat or dairy. Also tastes like a dream. Makes 8 fun sized bars.

1/3 cup almond or sunflower seed butter**
1 1/3 cups coconut flakes
2 Tbs Maple syrup
1 tsp vanilla extract
3 Tbs coconut flour
1/3 cup peanuts (roasted preferably)
1 cup dark chocolate pieces 75% or higher *
2 Tbs coconut oil

Place 1 cup of the coconut flakes in a small food processor bowl and process until they almost become a butter. It should be wet but with pieces of coconut still visible: you want this texture.

Turn the oven to 150 and line a baking tray with parchment paper. Put remaining coconut on this and cook in the oven for a few minutes until just turning golden. Remove, crumble slightly and set aside. You can skip this step if you want to keep it ‘raw’.

Add the sunflower seed butter, vanilla extract and maple syrup to the coconut mixture in the food processor: pulse to combine. Add coconut flour, blend until a dough-like ball forms. You have your nougat – now to shape it. Divide dough in half, then half again then half again. You should now have 8 lumps. Mould them into little bars, the size of fun sized chocolates. Place in the fridge to firm.

Melt chocolate in a heatproof bowl above a pot of boiling water. Add the coconut oil and stir to combine. Place the cold bars on a wire rack with parchment paper underneath. Spoon chocolate over each bar, you’re doing this in layers so don’t worry if it’s not perfect this time. Put in the fridge for 20 minutes to firm the chocolate, then repeat. You should have enough chocolate to do this 3 times. After the third time sprinkle the tops with coconut (be generous) before placing in the fridge again. You will probably have a fair amount of chocolate on the parchment paper, if you have any coconut left over, sprinkle it over this chocolate and allow it to set and you’ll have some chocolate bark – bonus!

NOTES
*You could also make a vegan chocolate by mixing cacao powder, maple syrup and coconut oil together (equal quantities oil and cacao + sweetener to taste).

** She made her own sunflower butter & very lightly roasted seeds first, which gave a lovely flavour.

Yummy Toasted Oats with summer fruits

June 3, 2017 / Lyn Jones / 0 Comments

1 serve

Ingredients
1 handful of porridge oats
1 level tsp fennel seeds
1 heaped tsp coconut flakes
2 heaped tbs natural yoghurt
1 small handful of blueberries
small ripe mango
a banana
a lime
optional: rose water
optional: manuka honey

1. Put the oats into a small frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden and smelling delicious, tossing regularly.
Tip into your bowl and spoon the yoghurt on top.

2. Return the pan to the heat. Place the blueberries in with a good splash of water and a few drips of rose water (if using), which will add an incredible perfumed flavour. Simply boil for a couple of minutes until the berries burst and you have a loose sauce, then spoon over the yoghurt.

3. Slice one of the cheeks off the mango and cut a criss-cross pattern into the flesh, making sure you don’t go all the way through, then turn it inside out so all the pieces pop up into a mango hedgehog (keep the rest of the mango for another day).

4. Peel and slice the banana, then dress both mango and banana with a squeeze of lime juice.

5. Add to your bowl and tuck right in. Great as it is, or if you like you can drizzle 1 teaspoon of honey over the top before serving.