Raw Cherry Bakewell Bites…

I LOVE cherry bakewells; they remind me of spending the summer and eating lots of my cake with my Gran! On that note, I just had to make a healthier alternative!

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Serves 12

Preparation time 1 hour

Cooking time None!

Ingredients

  • 130g of dried dates,
  • 100g of oats,
  • 70g of raw honey (or sweetener of choice),
  • 40g of chia seeds,
  • 100g of fresh cherries,
  • 100g of maple syrup (you could also use more honey),
  • Almond extract,
  • 50g each of almond and coconut flour.

Method:

  1. Using Clingfilm, line 12 holes in a muffin tray!
  2. Start by making your chia jam; simply mix together the cherries and 20g of the sweetener and then pop in the microwave for 1 minute. Now mash the cherries with a fork before mixing in the chia seeds. Leave this mix to gel whilst you do the other stages.
  3. Now make the base; in your blender, pop in the dates, oats and 50g of the sweetener and blend until well combined.
  4. Using a teaspoon, put a generous teaspoon in each of the 12 muffin holes before levelling them out. Pop the tray in the fridge.
  5. Now, to make the frangipane layer, in a mixing bowl, mix together the almond flour, coconut flour, 100g of syrup and the almond extract. Do this until it is almost dough like in texture; you may need to add some water.
  6. Take your bases out of the fridge, spread over the frangipane and then flatten it out. Get your chia jam and spread a layer of this over the top!
  7. ENJOY!
  8. Store in the fridge!

Brookies… (Guest recipe by @cleanleanbakes)

Brookies I hear you say?! Brookies are a genius combination of cookies and brownie! Two of my favourite desserts combined…. what’s not to love?! What’s even better…….each Brookie contains 11g Protein and less than 150 calories. The combination of the rich soft brownie with the soft gooey cookie I promise is one you don’t want to miss. This recipe is both dairy free and gluten free.

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Ingredients:

For the cookies:

70g Cashew Butter (could use another nut butter)

30g Vanilla Protein Powder

2 Tbsp Coconut Sugar

1 egg

3 Tbsp dairy free chocolate chips

 

For the brownie:

30g chocolate Protein Powder

2 Tbsp Cocoa Powder

1 Tbsp Coconut Sugar

1 egg

20g Ground Almonds

30ml Almond Milk

Tbsp Coconut oil (melted)

 

Method:

1. Preheat the oven to 180oc and line a baking tin with baking paper

2. Combine all the ingredients for the cookies in one bowl until the consistency is like cookie dough.

3. In a second bowl combine all the ingredients for the brownie to a similar consistency as the cookie dough. If its too dry add a splash of water.

4. Pour the brownie mixture into the tin and follow with the cookie mixture on top

5. Bake in the oven for 15 minutes (if you prefer your cookies crispy rather than gooey leave in for longer)

6. Leave to cool slightly then slice into squares,

 

Enjoy xx