Coco-Choccie Cookies Courtesy of Little Bear

coco choccie cookie

What do you do when it’s a yucky weekend and Little Bear is at a loose end?  Well in our house to stop her from getting creative on the walls with her crayons or completely removing every article of clothing from the drawers that she can reach (and that’s quite a few now…)  you get her to do some baking with you.

The following cookies were supposed to be like Tammy Credicot’s Salted Chocolate Cherry Jumbles, but A) we didn’t have the right ingredients and B) Little Bear didn’t agree with some of the quantities.  Any way the resulting cookies might not stack up in the looks department, but they are definitely tas-tee.

Enjoy with a nice cold glass of coconut, almond milk.

INGREDIENTS

2 eggs

Pinch of salt

1 tsp vanilla extract

½ tsp almond extract

2 Tbs coconut flour

¼ Cup almond flour/meal

¼ Cup raw cacao powder

1/3 Cup maple syrup

½ Cup shredded coconut

1/3 Cup sultanas

1/3 Cup dark chocolate chunks (we used Green & Blacks 85% cocoa chocolate chopped into nuggets)

DIRECTIONS

Heat your oven to 180C and line your baking tray with baking paper.

Mix everything together in a large bowl to combine and then scoop soup-spoonful amounts onto your baking tray pressing down slightly to flatten.

Bake for 12 – 15 mins.  Let them cool completely before storing in the fridge.

Protein and Cacao Breakfast Bowl

Photo

I think I really need to work on my food photography skills!  You might have noticed that I’m more concerned with the way things taste than the way they look, but after looking at today’s effort I think I may need to pick up my game just a little…

Anyway, this does taste very good.  It’s a lovely creamy, chocolatey, fruity bowl of deliciousness to start the day.  It’s been super chilly here in NZ the last week or so and I’ve been experimenting with Paleo porridge and really, really haven’t cracked it to my liking.  The fact that you can add hot water to this breakfast bowl gives you a warm treat that’s not slimy, gritty or strange smelling (don’t worry I will share my porridge adventures with you one day, just not right now).

The below ingredients make a serve big enough for me, but super easy to multiply as you need.

INGREDIENTS

1 – 2 Tablespoons of coconut yoghurt, make your own, or buy, Coyo is expendy but quite delish and I haven’t personally tried it, but I have heard good things about Raglan Coconut Yoghurt

1 scoop of protein powder, I use nuZest Clean Lean Protein Powder, vanilla flavour

1 dessertspoon of cacao powder

1 Tablespoon of mixed seeds, I’m using pumpkin and sunflower at the moment as they’re little Bear’s favourites

2 Brazil nuts, high in selenium

¼ cup of mixed berries, I’m enjoying blueberries and blackberries.  I just get bags of frozen ones and let the defrost over night as I need them

½ a banana, sliced

~1/4 – ½ Cup of water, I’m using hot because it’s so cold at the moment, but whatever suits your preference will be fine!!

DIRECTIONS

Put everything together in a bowl and stir gently until combined – that’s as hard as it gets 🙂 yum!

Paleo Caramely Chocolatey Fudgy Thing

choc fudge slice

Inspiration for this recipe came very heavily from something I found on line and I would love to be able to credit where I found it, but I can’t remember!  I have made my own amends, but thank you to whoever pioneered the original recipe 🙂

INGREDIENTS

Caramely Fudgy Layer

1 C cashews, soaked overnight in the fridge in cold water or in hot water for 10 minutes

6 soft, squidgey Medjool dates, pitted

2 Tbsp coconut oil, melted

1 tsp raw cacao powder

1 tsp vanilla extract or essence

Pinch of salt

4 Tbsp almond meal

Chocolatey layer

¼ C coconut oil

2 Tbsp. cacao powder

1 Tbsp. real pure maple syrup

2 Tbsp coconut milk

1 tsp vanilla extract

DIRECTIONS

Place cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor fitted with a ‘S’ blade. Process for 3-4 minutes, scraping the sides as you go along, until the mixture is smooth and sticky

Scoop the fudge mixture out into a square or rectangular tin lined with baking paper recommend you do the sides as well as the bottom. Flatten and smooth the top with a spatula and place the tin in the fridge while you make the chocolate layer.

To make the chocolate layer, gently warm the coconut oil, maple syrup, coconut milk, cacao powder and vanilla in a heat proof bowl over a saucepan of warm water until the coconut oil softens and you can whisk the ingredients together in a smooth chocolatey cream.

Take the tin out of the fridge and spread the chocolate over the top of the fudge, smoothing the surface with a spatula. Put back in the fridge for 2-3 hours to firm up and then away you go!