Category Archives: Sweet treats

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Chickpea energy balls

By | Healthy snacks, Sweet treats | No Comments

Energy balls are a healthy snack option, but they are often high in kJ due to the amount of nuts and dried fruits in them. Making them with chickpeas, reduces the kJ content,and keeps these little beauties soft and chewy. The chickpeas in them also means they have added protein and fibre, which help with stabilising blood glucose levels, and help with satiety.

 

Makes 10-12 balls

 

Ingredients:

400g tin salt-reduced chickpeas

1 ½ cups mixed raw nuts and seeds

1 cup medjool dates

1 tablespoon honey

1 tablespoon natural peanut butter (no added salt or oil)

1 teaspoon vanilla extract (optional)

3/4 cups shredded coconut

½ teaspoon ground cinnamon

1/4 cup cocoa powder

 

Method:

  1. Add the nuts into food processor, and blend until coarse. Add dates and blend again. Remove mixture from food processor.
  2. Add chickpeas, water, honey, peanut butter and vanilla extract, and puree to a smooth paste.
  3. Combine both mixtures, and remaining ingredients back into the food processor, and blend until combined.
  4. Using your hands, roll the mixture into little balls, which then can be rolled in shredded coconut, finely chopped nuts or cocoa powder.
  5. Store in airtight containing, and pop into fridge or freezer.

 

*recipe adapted from www.mckenziesfoods.com.au. Picture taken from same site.

 

 

chocolate bark

Dark chocolate bark

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After a healthy and easy chocolate treat? We like to use dark chocolate as it is high in antioxidants, and is lower in added fats and sugars than milk and white chocolates.

Method:

  1. Heat up some good quality dark chocolate, be careful not to burn or overheat the chocolate – that would be such a waste! Then pour the liquid deliciousness into a lined baking tray, and spread evenly using a spatula.
  2. While the chocolate is still warm, add your toppings. Try adding chopped up unsalted nuts (almonds, walnuts or peanuts), seeds (sunflower, chia or pumpkin seeds) and some dried fruit (cranberries, sultanas, chopped up apricots, or dates)
    I like to sprinkle some unsweetened coconut flakes on mine too. Then just pop in the fridge for a few hours to cool. When the bark is completely set, smash it up into smaller, pieces…then eat (in moderation of course!)

If wanting smaller, more controlled portion sizes, try making them into buttons – around the size of a 50c coin.

Enjoy!

 

*recipe adapted from http://amazingalmonds.com.au/2014/10/07/almond-coconut-and-cranberry-chocolate-bark/. Picture from same site.

banana walnut loaf

Banana, honey and walnut loaf

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This sweet and nutty loaf is a delicious afternoon delight, served with hot tea or coffee. If there is any leftovers, slice some up and pop into lunchboxes, or toast it for a special breakfast treat.

 

Serves 8

 

Ingredients:

225g (1 ½ cup) plain flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 teaspoons baking powder

70g (2/3 cup) rolled oats /or quinoa flakes (can purchase in most health food stores)

100g walnuts, coarsely chopped

175g (½ cup) honey, plus extra to serve

2 eggs

80ml (1/3 cup) canola oil (or other oil of choice)

65g (1/4 cup) low-fat Greek style yoghurt

4 ripe bananas, mashed

fresh ricotta cheese, to serve

 

Method:

  1. Preheat oven to 180. Lightly brush a loaf bar/bread tin with oil and line the base of the tin with non-stick baking paper.
  2. Into a large mixing bowl, sift flour, cinnamon, nutmeg, baking powder and a pinch of salt. Add the oats and 2/3 of the walnuts. Stir to combine.
  3. In a separate bowl, combine honey, eggs, oil and yoghurt, and banana. Into the mix, add dry ingredients, and stir until just combined.
  4. Spoon the mixture into prepared tin, and using the back of a spoon, smooth the surface. Sprinkle the remaining walnuts over the top.
  5. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. If the loaf browns too quickly, cover with come al-foil.
  6. Once ready, remove from oven, and set aside to cool for 10 minutes, before turning onto a wire rack. Serve warm with fresh ricotta and a drizzle of honey.

Note: To make the loaf extra fruity, add either 1 cup frozen blueberries/raspberries or fresh strawberries (cut up), just before spooning the mixture into the tin for baking. Chopped almonds, cashews or pecans also work in place of walnuts.

*recipe adapted from “Supergrains” by Chrissy Freer (2013). Picture from taste.com.au and shows banana and walnut bread.

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