And good for us (we think??)
Yes we’re a Sydney real estate agent. But does that mean we have to talk about Sydney real estate all of the time??!! Hell no! Sometimes we need to talk about something that’s very close to everybody’s hearts. Our stomachs. And we’re not talking about the expanding or decreasing nature of them, we’re talking about what goes into them.
Alongside thinking about Sydney real estate, we’ve been thinking about our addiction to sugar. So we’ve been looking at alternatives. During our investigations we have come across some really easy (and really REALLY delicious) alternatives. It was a hard job but someone had to do it!
28 By Sam Wood – Sugar free coconut rough
This is perfect for those times when you just need a bit of chocolate. It’s smooth, rich and so very very delicious!
½ cup coconut oil
¼ cup almond butter
¼ cup flaked coconut
2 tablespoons raw cacao powder
2 tablespoons rice malt syrup
- Mix all ingredients into a bowl and melt over boiling water until thoroughly combines and slightly runny.
- Line a baking tray with baking paper and pour mixture in. Place into the freezer for half an hour or until set.
- Once set, remove from tin and cut into 10 pieces. Store in an airtight container and keep in the fridge or freezer.
NB: This stuff melts quickly so we found the freezer the best place.
PUBLIC SERVICE ANNOUNCEMENT: This stuff is extremely YUMMY. Consumers may be tempted to eat the whole tray in one sitting. When consumed on such a level it ceases to be as healthy as when consumed at least 1 day apart.
Healthy “Nutella” bites – kidspot
If you’re a Nutella fan then this is the perfect healthy alternative. Also, a great way to sell it into your kids if you have them!
2 cups hazelnut meal
12 Medjool dates, seeds removed
2 tbsp cocoa powder
1-2 tbsp milk (almond milk, oat or regular cows milk)
- Place all ingredients into a food processor. Process until well combined.
- Roll into tablespoon-sized balls.
- Refrigerate until firm.
NB: Coat them with desiccated coconut or cocoa powder for some extra yumminess.
If you don’t have hazelnut meal, you can use whole hazelnuts. Just process the mixture for longer to make sure they’re completely broken down.
Brit + co – Chocolate Avocado Pudding Pops
Ice cream √ healthy √ happy √
2 ripe avocados
6 tbsp almond or coconut milk (unsweetened)
¼ cup powdered swerve sweetener
2tbsp cocoa powder
½ tsp vanilla extract
¼ tsp stevia extract
2 ounces unsweetened chocolate, chopped
2tbsp coconut oil
- Add avocado to a food processor (or good blender) and puree on low until smooth (3-4 mins).
- Add in the milk of your choice, sweetener, cocoa powder, vanilla, stevia extract and salt. Continue to process on low until well combined.
- In a separate bowl, add coconut oil and chocolate and melt over a bowl of boiling water until smooth.
- With processor running on low, pour chocolate mixture through pour spout and continue to process until well combined, scraping down sides as needed.
- Spoon half of the mixture into popsicle moulds and tap moulds several times on counter to release air bubbles. Spoon remaining mixture into popsicle moulds and tap again.
- Press wooden popsicle sticks about 2/3 into moulds and freeze for at least 3 hours.
- To release popsicles, run moulds under hot water for about 30 seconds, then twist gently to release.
1/4 cup coconut oil
½ cup cashew butter
¼ cup raw cacao powder
¼ cup 180 Nutrition Chocolate Protein Powder
1 tablespoon rice malt syrup
pinch of sea salt
¼ cup coconut cream + ½ cup coconut cream cooled in the refrigerator
- Line a small plastic container (we used a small lunchbox) or loaf tin with baking paper. In a saucepan on a low heat, combine all the ingredients except the ½ cup of cooled coconut cream. Stir with a fork until combined and smooth.
- Pour mixture into lined container and sit in the freezer for at least 30 minutes until firm to the touch. Remove from the fridge and spoon cooled coconut cream over the top. Smooth with the back of a spoon.
- Place fudge back in the freezer until coconut cream sets. Slice into squares and enjoy!
NB: You’ll need to keep this in the freezer so that the coconut cream doesn’t melt. As an alternative, you can use coconut butter which won’t melt.
Healthy Snickers Bar
Shannon Harley at delicious.com.au
2 tablespoons coconut oil
2 pitted Medjool dates
½ cup raw cacao
1 cup desiccated coconut
240ml rice malt syrup
400g can chickpeas, rinsed, drained and patted dry with a paper towel
1/3 cup good-quality peanut butter with no added oil or sugar
2 tsp vanilla bean paste
1 ½ cups roasted salted peanuts
40g unsalted butter
200g dark chocolate, chopped (We used Loving Earth, a vegan brand so dairy free and also refined sugar free. We also recommend Callibert chocolate from F. Mayer Imports)
- Grease and line a 20cm square pan with baking paper.
- To make base, melt 1 tbs coconut oil in a small saucepan over a low heat. Add the dates and stir to warm through. Transfer to a food processor with cacao, desiccated coconut and 1 tbs rice malt syrup. Whiz until combined. Spread over base of pan and firmly pack using your hands. Chill until needed.
- To make peanut butter filling, wipe clean food processor. Then whiz chickpeas, peanut butter, vanilla and ¼ cup (60ml) rice malt syrup until thick and smooth. Spread over date base, smoothing surface with a spoon. Chill for 1 hour.
- To make peanut caramel, place peanuts, butter and remaining 2/3 cup (160ml rice malt syrup in a saucepan over a low heat. Stir until melted and combined. Cool slightly, then spread over peanut butter filling, pressing to create an even surface. Freeze for 1 hour to set.
- Melt chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the bowl touch the water). Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, then slice into bars and serve.
NB: This can keep for 1 week in an airtight container in the fridge.
Choc Chickpea Biscuits – 28bysamwood
When you eat these it’s hard not to feel a little bit smug. I mean, delicious and very nutritious – everyone is a winner!
400g chickpeas – drained, rinsed and patted dry with a paper towel
¼ cup peanut butter (this can be substituted for any other nut butter or tahini)
2 teaspoons vanilla extract
¼ cup rice malt syrup
2 tablespoons coconut oil
1 teaspoon baking powder
2/3 cup dark chocolate chips
- Preheat oven to 180c. Line and lightly grease a baking sheet with baking paper.
- Place all ingredients except choc chips into a blender and pulse for 45 seconds – 1 min, or until all ingredients are blended together and the mixture is a doughy consistency.
- Place dough into a large mixing bowl and fold through the choc chips.
- Scoop out spoonfuls of dough and roll them into balls, it’s easiest to do this with wet hands as the mixture will be sticky.
- Place the balls onto the baking sheet and flatten them using the back of the spoon.
- Place into the oven and bake for 12-13 minutes or until golden brown and cooked through. Remove from the oven and cool on rack. These can be kept in an airtight container for up to 5 days.
NB: We found we had to cook these for 30 mins but it’s entirely dependent on your oven. We’ve also found that storing them in the freezer or fridge makes a much better biscuit!!