Clean Treats- Easy To Make Recipes From Other Blogs
By Ange
We love having an excuse to cook, especially when it come to ‘clean treats’. But I have learnt that these are best shared amongst friends!
Before our awards night, we hit the kitchen to prepare some ‘healthier’ alternative sweets from our favourite blogs at the moment. Three recipes were a standout! Our Vegan Brownie Batter Balls, Low Carb Cookies and Raw Raspberry Slice!
Raw Browniw Batter Protein Balls- From veggiesdontbite.com
Method
- 1/2 cup cocoa powder
- 3 tablespoons maple syrup
- 1/4 cup Mayver superfood nut butter blend
- 1/4 cup unflavored pea protein powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 2-4 tablespoons dairy free chocolate chips
- 2-4 tablespoons water , optional (see note)
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Instructions
Put everything except the chocolate chips and water into a bowl and mix well.
Slowly add water if needed. You may not need any water if your nut butter is runny. If you are rolling these into balls, only add water if you need help mixing the batter well. Start with a teaspoon and slowly add until you get a well mixed batter. If you add too much then the batter will be too soft to roll.
Add chocolate chips and mix again. Roll in to 30g balls and refrigerate.
Keto Choc Chip Cookie- From Jenniferbanz.com
Ingredients:
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Sweetener
- 2Â Eggs
- 2 tsp Vanilla Extract
- 3 cups Almond Flour
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 100g chopped sugar free chocolate bar
Method:
Pre-heat oven to 180 degrees. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined add 2 eggs and vanilla and mix until combined combine almond flour, baking soda, and salt in a medium bowl
add dry ingredients to wet ingredients and mix until combined. Fold in Chocolate Chips
Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Â Flatten them out by pressing down on the top slightly (optional)
Bake for 10-12 minutes
Let cool on the cookies sheets for 30 minutes or so. Keep in an air tight container.
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Ingredients:
BASE
200g pitted dates
1 1/3 cup desiccated coconut
1 cup almond meal
3 1/2 tablespoons organic cacao powder
2 tablespoons honey
1 teaspoon vanilla extract
200g pitted dates
1 1/3 cup desiccated coconut
1 cup almond meal
3 1/2 tablespoons organic cacao powder
2 tablespoons honey
1 teaspoon vanilla extract
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RASPBERRY CENTRE
1 1/2 fresh raspberries
1 1/2 cup macadamia nuts
3 tablespoons honey
Juice of 1 medium lemon
4 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/2 fresh raspberries
1 1/2 cup macadamia nuts
3 tablespoons honey
Juice of 1 medium lemon
4 tablespoons coconut oil
1 teaspoon vanilla extract
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CHOCOLATE TOP
1 1/2 tablespoons peanut butter
4 tablespoon coconut oil
2 1/2 tablespoon maple syrup
6 tablespoons organic cacao powder.
1 1/2 tablespoons peanut butter
4 tablespoon coconut oil
2 1/2 tablespoon maple syrup
6 tablespoons organic cacao powder.
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Method:
1. Place dates in a large bowl and cover with warm water. Let them sit for 30min then drain.
2. Place dates and all ingredients for BASE in a food processor. Blitz until just combined. Place in a medium sized baking dish and flatten until smooth and even. Place in the freezer while you make the next layer.
3. Place all ingredient for Raspberry centre into food processor and blitz until just combined. Take baking dish out of freezer and add to top of base. Spread till smooth and even. Place back into freezer while you make the top layer.
4. Place all ingredients for top layer in a bowl and whisk until well combined. Pour chocolate on top and spread over till even. Freeze for a 4 or more hours before cutting and consuming.
1. Place dates in a large bowl and cover with warm water. Let them sit for 30min then drain.
2. Place dates and all ingredients for BASE in a food processor. Blitz until just combined. Place in a medium sized baking dish and flatten until smooth and even. Place in the freezer while you make the next layer.
3. Place all ingredient for Raspberry centre into food processor and blitz until just combined. Take baking dish out of freezer and add to top of base. Spread till smooth and even. Place back into freezer while you make the top layer.
4. Place all ingredients for top layer in a bowl and whisk until well combined. Pour chocolate on top and spread over till even. Freeze for a 4 or more hours before cutting and consuming.
Our founder
Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.
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