Healthy Cacao, Coconut & Date Balls

  A quick, healthy snack that you can make in advance and freeze. Start this recipe a day in advance.

Ingredients

  • 12 Medjool dates
  • 1 cup Almond Meal
  • 1/3 cup Coconut Oil
  • 1/3 cup Cacao Powder
  • 1 tablespoon Chia Seeds

Method

  1. Place dates in a medium bowl and cover with water.  Stand for 1 hour. Drain and discard seeds.
  2. Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.
  3. Place remaining coconut in a shallow dish.
  4. Roll level tablespoons of mixture into balls. Roll in coconut to coat.
Date balls can be frozen for up to 1 month.
Nutritional Values
Energy803kJ Fat saturated5.70g
Fat Total9.80g Carbohydrate sugars19.30g
Carbohydrate Total26.60g Dietary Fibre4.50g
Protein2.90g Cholesterol-
Sodium1.00mg
All nutritional values are per serving.
(The following ingredients: Almond Flour; Shredded Coconut; Coconut Oil & Chia Seeds are all available at Dried Fruit for Africa)

Sugar-Free “Oatmeal” Chocolate-Chip Cookies

INGREDIENTS

  • 3/4 cup melted coconut oil
  • 5t vanilla extract (or essence if you can’t get hold of extract)
  • 1/2 cup xylitol
  • 1 egg
  • 5 cups mixed nuts and seeds
  • 2T flaxseed meal
  • 1/2 cup desiccated coconut
  • 3/4t bicarb
  • 1/2t cream of tartar
  • 1/2t salt
  • 1/2 cup dark chocolate chips (I’ve been making my own sugar free chocolate chips – by combining 3T cocoa powder with 1/3 cup melted coconut oil, which I then freeze and chop up as needed)
DIRECTIONS
  • Preheat the oven to 170 degrees
  • Blend the nuts and seeds until they are fairly fine
  • Beat the coconut oil, vanilla essence, xylitol and egg together until well combined
  • Add the bicarbonate and cream of tartar and mix well
  • Add the nut/seed mix and combined
  • Stir in the chocolate chips
  • Spoon 3cm of the mix on to a greased baking sheet and repeat until the tray is full (will take 2 trays) – I had about 6 cookies per tray – you need to space them out as they will spread
  • Bake for 10 minutes
  • Once cooked pop them in the fridge to fully set

Published by The Banting Cook

Vegan Brownies with Walnuts

(Out of Nina’s Pharmacy)

What You’ll Need:

1 cup All-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. brewed espresso or coffee
1 tbsp. vegan butter spread
1/2 cup chocolate chips (vegan)
2 tsp. vanilla extract
1.25 cups sugar
1/2 cup cocoa powder
1/3 cup vegetable oil
1/3 cup water
1/2 cup chopped walnuts

What To Do:

Preheat the oven to 190ºC.

Mix together the flour, baking powder, and salt. Make sure there are no lumps. set aside.

Carefully melt together the coffee, butter, and chocolate chips.

Once melted, stir in the vanilla extract. Then add the sugar, cocoa powder, oil, and water. Mix until well combined.

Gently combine the wet and dry ingredients. Fold in the walnuts.

Pour into a 20 x 20 cm cooking dish. Consider sprinkling a touch of sea salt on top. Bake for 25 minutes or until cooked through

Haselneut Koekies

Die bros bolaag sak tydens die bakproses effens in die sponskoek in en gee ‘n heerlike geur daaraan.

Lewer 18 koekies

BOLAAG
  • 50 g (55 ml) botter
  • 175 g (220 ml) geelsuiker
  • 10 ml gemaalde kaneel
  • 45 ml koekmeelblom
  • 50 g (125 ml) geroosterde haselneute gekap
KOEK
  • 100 g (110 ml) sagte margarien
  • 100 g (120 ml)strooisuiker
  • 2 eiers
  • 175 g (310 ml) bruismeel
METODE

Stel oond op 180°C. Smeer en voer die basis van ‘n pan 17,5 cmx27,5 cm met gesmeerde bakpapier uit. Berei eers die bolaag: smelt die botter in ‘n klein kastrol,haal van stoof af en voeg res van bolaag bestanddele by. Laat afkoel en meng intussen die koek.

Plaas al die koekbestanddele in ‘n groot bak en klop 2 tot 3 minute tot die mengsel deeglik vermeng is. Smeer deeg oor die boom van die pan.

Skep bolaag oor en bak sowat 30 minute tot koek goed gerys is en weggekrimp het van die kante van die pan.

Laat afkoel in die pan en merk 18 blokkies. Lig uit en bêre in ‘n lugdigte houer.

BRON: Koek en koekies in ‘n kits – Mary Benni

Krakerige Dadelvierkante

Hierdie koekies verdwyn nogal taamlik gou uit die koekblik. As jy nie 250 g dadels byderhand het nie,gebruik dieselfde hoeveelheid korente of rosyne.

Lewer 18 vierkante

BESTANDDELE
  • 175 g (310 ml) bruismeel
  • 175 g (375 ml) semolina
  • 175 g (190 ml) sagte margarien
  • 75 g (95 ml) geelsuiker
VULSEL
  • 250 g (415 ml) dadels fyn gekap
  • 75 g (95 ml) karamelbruinsuiker
  • sap van 1 suurlemoen
  • 5 ml gemengde speserye

Stel oond op 190°C. Smeer ‘n rolkoekpan van 17,5 cm x 27,5cm liggies.

Weeg die bruismeel en semolina in  ‘n mengbak en vryf margarien in tot die mengsel soos fyn broodkrummels lyk. Voeg suiker by. Skep helfte van die mengsel op die boom van die pan en druk stewig vas sodat die hele boom egalig bedek is.

VULSEL: Meng al die bestanddele saam. Smeer oor deegbasis in pan. Skep res van deegmengsel bo-oor, maak gelyk en druk liggies vas met agterkant van lepel. Bak sowat 30 minute tot goudbruin. Sny in 18 vierkante en laat in pan afkoel voordat jy dit met ‘n slaplemmes uitlig.

BRON: Koek en koekies in ‘n kits – Mary Benni

Meringuevingers met Amandels

Doop die punte in gesmelte sjokolade

Lewer 20

BESTANDDELE
  • 2 eierwitte
  • 250 ml strooisuiker
  • 125 ml fyngekapte amandels
  • donker sjokolade (opsioneel)
METODE

Klits eierwitte tot taamlik styf. Klits die suiker bietjie vir bietjie by en klits tot mengsel styf en blink is. Vou amandels in. Plaas mengsel in ‘n versierbuis met ‘n gewone punt en spuit 8 cm repe op gesmeerde bakplate wat met mielieblom bestrooi is. Bak 1½ uur by 140°C tot ligbeige.  Skakel die oond af en laat in oond koud word voor die deur oopgemaak word. Indien sjokolade gebruik word, smelt dit saam met 5-10 ml water, doop die punt van elke meringuevinger daarin en draai om dit te bedek. Plaas op ‘n draadrak om te stol.

BRON: Koekies en Brood – Lynne Bedford Hall