'Raw' choc hazelnut cups

Raw, gluten free, dairy free, sugar free treats are blowing up on Instagram and all sorts of social media at the moment. And while I don't agree that these types of restrictions are a necessary part of a healthy (or any) diet, these certainly do taste good! And sometimes you need a sweet, pick-me-up treat that makes you feel as good as it tastes when you eat it. I experimented with a bliss ball recipe and some mini muffin trays to make these, and the only real requirement is strong hands for pressing the mixture into shape!

'Raw' choc hazelnut cups

2 C almond meal

3 heaped Tbsp cocoa

1 ½ C dried pitted dates

¾ C desiccated coconut

1 tsp vanilla essence

Approx. ¼ C Mayver’s Almond, Coconut & Cacao Spread (or equivalent nut cocoa spread with no added sugar, fat or salt)

Hazelnuts to top

1. Combine almond meal, cocoa, dates, coconut and vanilla in a food processor and blend to a fine crumb that holds its shape when squeezed together (at least 5 minutes, to allow the natural oils to be released from the almond meal).
2. Line a mini muffin tin tray with glad wrap. Spoon 1 heaped Tbsp of mixture into each hole and press down firmly with the back of a teaspoon. Use this to also make a small hollow in the centre of each cup. Refrigerate for at least 5 minutes and repeat with mini muffin trays until all the mixture has been used up. Note: you can remove cups from the first mini muffin pan to use again for remaining mixture if you only have the one tray.
3. Remove cups from their mini muffin trays simply by lifting up the glad wrap. Fill the hollow of each chocolate cup with ½ a teaspoon of cocoa nut spread and top with a whole hazelnut.
4. These cups can be refrigerated in an air-tight container, or stored in the pantry if the weather is not too hot.

Makes ~32 ‘cups’.

Banana Muffins

Banana muffins are one of those baked goods I think we all have a recipe for, hidden somewhere amongst the recipe books. They're a great way to use up over-ripe bananas, make a delicious lunch box snack or mid-afternoon treat, and the smell that fills your kitchen while they're baking is like nothing else!

I thought I'd share with you my favourite healthy banana muffin recipe, adapted from the millions that are out there, to form the only one you'll ever need…

Banana Muffins

½ C rolled oats

1 ¾ C wholemeal SR flour

½ tsp bicarb soda

1 tsp cinnamon

1 tsp vanilla essence

2 ripe bananas, mashed

½ C plain yoghurt

¼ C macadamia oil

¼ C honey

2 eggs

To top:

12 extra banana slices

1 Tbsp brown sugar (optional)

1.  Preheat oven to 180C fan forced.
2. Whisk eggs, oil, yoghurt, honey and vanilla in a medium bowl. Stir in banana.
3. In a separate bowl combine flour, oats, bicarb soda and cinnamon.
4. Add dry mix to wet mix and stir until just combined.
5. Pour into muffin tin lines with 12 muffin cases. Top each with 1 slice banana and a sprinkle of brown sugar (if using).
6. Bake for ~20 minutes or until golden brown and a skewer comes out clean. 

Makes 12