Total fat Saturates Salt Sugar Protein- 6 g 7.2g 0g 30.4g 4.3g
Cacao truffl es
By Stacey Hogan (www.staceyhogan.com)
Makes 9 | Prep 10 mins plus soaking |
Cook none| Calories 286 (per truffl e)450g (2½ cups)
pitted dates
1 tbsp maple syrup
5 tbsp coconut oil
100g (1 cup)
ground almonds1 unwaxed orange, zest
and juice
1 tbsp cacao
OPTIONAL TOPPINGS
sea buckthorn powder,
blueberry powder, ground
almonds, sesame seeds1 Soak the dates in water and leave for at least 4 hours.
2 Drain the dates then add to a food processor along
with the rest of the truffle ingredients. Pulse until well
combined, thick and smooth.
3 Divide into balls then roll in your choice of toppings.Blackberry cream cake
By Hanna Sillitoe (www.beyondfi t.co.uk)
Serves 10 | Prep 10 mins plus freezing |
Cook none| Calories 444 (per serving)
FOR THE BASE
200g (1¹/ 3 cups) dried,
chopped dates
75g (½ cup) almonds
75g (½ cup) brazil nuts
3 tbsp melted coconut oil
FOR THE TOPPING
200g (1½ cups) cashews,
soaked in water for
1-2 hours
400ml tin (1²/ 3 cups)
coconut milk
150g (1 cup) blackberries
2 tbsp maple syrup
3 tbsp melted coconut oil1 Blitz the base ingredients together until they resemble
a breadcrumbs and press into a flapjack tin lined with
greaseproof paper. Place in the freezer.
2 Blitz the topping ingredients together to form a blackberry
cashew cream. The more powerful your processor, the
creamier and smoother your topping will be. I use a Ninja
blender to create a smooth, creamy consistency.
3 Pour the topping onto the frozen cake base and place
back in the freezer to set. This should take approximately
1-2 hours.
4 Remove from the freezer and allow to thaw a couple of
hours before serving.
5 Decorate with a fresh blackberries and rose petals, if liked.
Total fat Saturates Salt Sugar Protein36g 18.9g trace 18.7g 7. 4g