Hazelnut Truffles ft Oppo Ice Cream

You can still enjoy a treat and eat healthy as these  Hazelnut ‘Ferrero Rocher’ style truffles,  made with healthy OPPO icecream, prove. Made with oat flour, cacao powder and chocolate whey protein, you wont be able to stop at just one!

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Ingredients:

– 70g of Cacao and Hazelnut OPPO Icecream, melted,

– 80g of soaked medjool dates,

– 50g of oat flour,

– 3 teaspoons of cacao powder,

– 30g of chocolate protein powder (or sub for more flour).

– 1 tbsp of chocolate spread (a cacao nut butter was my option),

Method:

  1. Place all of the ingredients in your blender,
  2. Blend until well combined,
  3. Leave the mix to harden in the fridge for around an hour,
  4. Take the mix out of the fridge and scoop teaspoon size amounts on to a place,
  5. Place these scoops in to the freezer for a further half an hour,
  6. Take out the freezer, role in to shape and store in the fridge!

 

Hannah x

S’mores loaf..

This one is healthy (honest), but like any cake, you only need to eat it in moderation, or if your macros allow!

However, less of that, let’s talk about the dreamy combination of chocolate, crunchy granola and marshmallows; need I say anymore! SOOOO, I grew up eating s’mores every time we had a BBQ, melting the chocolate biscuit and marshmallow and then making the most dreamy goooooooey sandwich! Therefore, I had to recreate it in a healthier yet just as tasty way!

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And, to make it easy for you to enjoy, here is the recipe:

For the bottom layer, you will need:

For the chocolate layer, you will need:

  • 150g of egg whites,
  • 100g of chocolate cake mix (I used Thrively),
  • 20g of chocolate protein powder (I used That Protein),
  • 50ml of Milk,
  • 1 teaspoon of Truvia sweetener.

For the topping:

  • 100g of chocolate,
  • Mini Marshmallows.

Method:

  1. Grease and line a loaf tin, as well as pre heating your oven to 160C.
  2. Mix the base ingredients until well combined and spread in the bottom of your tin,
  3. Mix the chocolate layer and pour over the top of the plain cake mix.
  4. Pop the mix in the oven for 40 minutes or until firm to touch.
  5. Take out of the oven and remove from both the tin and grease-proof layer!
  6. Melt 100g of your chocolate of choice and then sprinkle as many marshmallows as you like over the top!
  7. Pop under the grill for around 2 minutes or until browned,
  8. Take out, eat and enjoy!

xxx

 

Wholesome Gingerbread Stars (Guest-post: @guilt_free_gabs)

Wholesome Gingerbread Stars

By Gabriella Evans (Instagram: guilt_free_gabs)

It is never too early to start baking Christmas treats! These gingerbread cookies are guilt-free and full of goodness. They are so fun to make and you don’t need heaps of different ingredients. The result… deliciously crisp cookies and it will have your whole house smelling of Christmas!

I decorated mine with melted white chocolate (my weakness- I just love it) and I made my own powdered sugar. Its so simple I can’t believe I haven’t done it before!

 

INGREDIENTS:

  • 1 tsp all-spice
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 150g wholegrain flour
  •  200g wholegrain pastry flour
  • 120g coconut oil
  • 30g coconut syrup
  • 100g coconut sugar
  • 1 egg

METHOD:

1.     In a mixing bowl, mix together the pastry flour, wholegrain flour and the three different spices.

2.     In a different bowl, whisk together the coconut oil and coconut syrup (use the microwave if the coconut oil is set, we want it nice and runny) then add the coconut sugar and whisk until completely combined. If you’re struggling to get the three to mix together don’t panic! Just ad the egg and whisk some more and it should all blend together perfectly. Make sure there are no lumps of sugar.

3.     Add the wet mixture to the dry and mix until the dough is smooth and you can form a big ball with it. Then divide the ball into two and leave to set in the fridge for an hour wrapped in Clingfilm.

4.     Pre-heat the oven at 170c and line two baking trays with baking paper (you can also use foil just make sure to spray it with a little oil to prevent the cookies from sticking)

5.     Once your two dough balls are set, remove them from the fridge. Sprinkle your work surface with flour and start rolling! I don’t have a roller at university so I improved the only way I knew how, with a bottle of wine! I can confirm it works perfectly fine- as long as the lid is screwed on properly!!

6.     Moving on… role your dough out until it is approximately 1 cm thick. Use any cookie cutters you like, I recently bought these star ones from Tesco. Keep using the left-over scraps of dough to make more cookies, and repeat until there’s non left.

7.     Place the cookies in the oven for 11 minutes, then take them out and let them cool down completely until you decorate them.

8.     Melt 50g of white chocolate with a tsp coconut oil in the microwave until its nice and runny (approx. 40 second- stir half way). Fill a sandwich bag with the chocolate and cut a TINY hole in the corner so you can decorate your cookies with precision (a proper icing bag would be better, but this technique works fine also)

 

9.     HOME MADE ICING SUGAR!!

–       1 tablespoon coconut sugar

–       1 tsp cinnamon

Place the sugar and cinnamon in a Nutribullet or blender of choice and just whiz it up until it is light and powdery then sprinkle it all over your cookies!

 

Massive thank you to Hannah for letting me feature on her blog and Instagram!!

I hope you guys give this recipe a go and let me know if it worked out well for you. For more guilt-free recipes (also some not so guilt-free) check out my Instagram @guilt_free_gabs!

 

xxx

Nutella Marble loaf.

Lets face it, that combination of hazelnut and chocolate is just dreamy. And, tender and moist, this loaf cake is loaded with vanilla flavour and sweet Nutella swirls. It will melt in your mouth.

Instead of the calorie and sugar laden original Nutella (of course you can use this), I have used a reduced sugar option; Jim Jams Hazelnut spread and it is a just as delicious melt in the mouth alternative!

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The recipe:

You will need:

Method:

  1. Mix together all of the ingredients  except for the cacao powder, nutella and granola.
  2. Split the mixture equally between two bowls.
  3. With one half, add in half of the granola, the cacao powder and the nutella.
  4. Now alternate putting spoons of each flavour mixture in to your tin.
  5. Using a fork, gently combine the two flavours to create a streaked effect.
  6. Sprinkle the rest of the granola on top and pop in to a preheated oven at 160C for 40 minutes.
  7.  Take out, leave to cool in the tin and then slice!
  8. ENJOY!

xxx

 

Bliss ball bonanza.. 

I LOVE BLISS BALLS; they’re a delicious and simple to make on the go snack or breakfast AND last at least a week in the fridge. 

So, to celebrate this small yet mighty nutrient packed ball, I’ve chosen a selection of my favourite bliss ball recipes to share with you! 

Pumpkin Pie energy bites:


These are my favourite seasonal bliss ball recipe; the sweet cinnamon and ginger combined with the delicious autumnal pumpkin, makes for a tasty treat! And to make them.. you’ll need:

Simply mix all of the ingredients together and leave to set in the fridge. After half an hour, role the mixture in to bite size balls and enjoy! Store in the fridge for maximum shelf life! 

Matcha cranberry balls:


These are a superfood packed ball that I made to aid myself in getting better when I had tonsillitis; maybe it was a placebo effect, but I swear they helped!

You will need:

Simply mix all of your ingredients together until they make a very thick, almost dough like consistency! Pop the mixture in the fridge and then, after half an hour, remove the mixture, role in to balls and keep in the fridge! 

Nutella granola breakfast bites:


These are AMAZING! I think they may be my favourite bliss ball recipe I’ve made so far.. and here is the recipe for you to enjoy! 

You will need:

Simply blend all of the ingredients together in your blender before mixing in 20g of jumbo oats! Leave to set in the fridge before rolling in to balls! 

And, most importantly, enjoy! 
Hannah x