Sweet Treats!

 

 

 

Quinoa Fruit and Nut Bars

Makes 12

Ingredients:
1 cup quinoa flakes
1 cup almonds, whole
¼ cup desiccated coconut
1 slightly heaped cup of dried apple
1 slightly heaped cup dried cranberries
1 slightly heaped cup dried apricots
½ cup fruit juice
¼ cup mixed sunflower and pumpkin seeds (plus a little extra to garnish)

Instructions:

Preheat oven to 400 degrees. On a baking tray place the quinoa, almonds, and coconut. Mix together using your hands and spread evenly over the tray. Bake for from 6 to 7 minutes until lightly golden. Allow to cool.

In a processor add the toasted quinoa mix, the dried fruits and seeds—and blitz until finely chopped. While the motor is still running, pour in the juice and keep it running until it starts to come together.

Line an 8-by-10-inch baking dish with parchment paper. Tumble in the mixture and press down evenly and firmly. Sprinkle on top some extra sunflower and pumpkin seeds, and press those down as well. Cover with plastic wrap and refrigerate overnight before slicing. Simple.

What I do is slice up the completed slab of mixture after it has refrigerated overnight, and wrap each piece in plastic wrap. That way the bars are ready to take to work for snacks or to put in the kids’ lunch boxes.

Adapted from He Needs Food

Raw lemon and coconut truffles

1 1/2 cups unsweetened desiccated coconut
plus 1/2 cup for coating
1 cup ground almonds
4 tbsp extra virgin coconut oil
4 tbsp honey
zest of one lemon
juice of one lemon
1 tsp pure vanilla extract
a pinch of sea salt

In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls.

In a separate bowl, add the extra coconut. Roll the balls in the coconut until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 25 truffles. Will keep for 3-4 days.
recipe from petite kitchen

CHOCOLATE BRAZIL NUT TRUFFLES WITH DATES & ORANGE ZEST

Ingredients

1 cup brazil nuts*
1 cup dried figs
½ cup cocoa or cacao powder
Zest of two oranges
Juice of half an orange

*Most types of nuts would work well.

Method

Add the brazil nuts in to a food processor, and then process until ground in to a dense flour. Add the remaining ingredients, and continue to process until the mixtures starts to come together like a dough.

Use your hands to form small balls.

In a separate bowl, add the extra cocoa powder. Roll the balls in the cocoa until just coated, then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 15 truffles. They are best kept in the fridge. Will keep for 3-4 days.

**I rolled in coconut and omitted the figs and tend to use medjool dates with a little prunes mixed nuts and even some almond meal.