Health(ier) Double Chocolate Chip Cookies

Prep time required: 15 minutes
Makes 15 medium sized cookies

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I broke my foot 7 weeks ago and was put on a strict ‘no-gym’ regime for a minimum of 3-4 months.  This means no running, cycling, swimming and even no walking initially. As someone who usually hits the gym 4-5 times a week, I’m ashamed to say that the first thought that crossed my mind when I was diagnosed was ‘what will this do to my waistline!!!’.   I initially tried to cut out chocolates and biscuits, but found it required a lot of willpower when you’re sat at home, resting your foot and doing mostly nothing all day.  All I really wanted to do was reach for the nearest hob nobs packet!

Since then, I’ve been experimenting with ‘healthy’ baking, so I could have some treats and feel less guilty.  My healthy carrot cake was my first stint at this, but if you prefer something more chocolatey I’d recommend these double chocolate chip cookies.  I can’t say that they are 100% free from refined sugar, as they do contain a teeny bit of dark chocolate, but they are healthIER than their sugar filled alternatives.  They’re great as an afternoon treat or snack for work.

Ingredients:

  • 150g plain flour
  • 2 tablespoons raw cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons honey
  • 85g dark chocolate chips (50g melted and 35g keep aside for mixing in whole)
  • 1 tablespoon coconut oil
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract

Method:

  1. Preheat your oven to 350 degrees/gas mark 4.
  2.  In a mixing bowl, combine the eggs, vanilla essence and coconut oil and honey and beat until incorporated.
  3. Melt 50g of your chocolate chips in a glass bowl over a boiling saucepan of water.  Stir into your mixing bowl.
  4. Add the remaining ingredients and mix together until combined.
  5. Cover a baking tray with baking parchment.
  6. Scoop tablespoon sized portions of the batter into balls and place on the baking tray.
  7. Bake for 8 – 10 minutes.

 

Healthy Carrot Cake

Prep time required: 20 minutes
Serves 12 

Wouldn’t life be so much better if you could eat cake completely guilt free?  My healthy carrot cake is the answer!! It is free from refined sugar and is packed with vegetables, fruit and nuts…yet it really does taste as good as the sugary version (in my opinion).  This means its not only good as a sweet treat, but also as an afternoon snack to take to work, or even a pre-gym pick-me-up.

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Ingredients:

  • 320g carrots, grated
  • 80g dates, finely chopped
  • 1 tbsp honey
  • 3 large eggs
  • 150g coconut oil
  • Zest of 1 orange
  • Seeds from 8 cardamom pods
  • 160g plain flour
  • 120g desiccated coconut
  • 1 tbsp baking powder
  • 120g chopped walnuts

Method:

  1. Pre-heat your oven to Gas Mark 3 and grease and line a 20cm cake tin with baking paper.
  2. Mix the carrots, dates eggs, coconut oil and orange zest together in a mixing bowl.
  3. Stir in the rest of all the ingredients except the walnuts.
  4. Blitz the mixture in a food processor or blender and then stir in the walnuts.
  5. Pour the mixture into the cake tin and bake in the oven for 65 minutes.  You’ll know when its cooked when a knife inserted into the centre comes out clean.
  6. Store in an airtight container.

 

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Chocolate Biscuit Bites

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I originally saw this recipe being made on Blue Peter over a decade ago! They called it ‘Blue Peter Party Cake’, but then a few years later my best friend came over with the same exact cake calling it ‘Polish Cake’.  Either way, it’s been a firm favourite in our household ever since, and we now call it ‘Chocolate Biscuit Bites’ because, well, that’s basically what it is!

They are super buttery and delicious and basically taste like biscuits dunked in hot chocolate.  What’s not to like?

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Prep time: 15 minutes 

Ingredients:

  • 225g plain biscuits (I used plain digestive biscuits)
  • 110g margarine
  • 1 tablespoon golden syrup
  • 2 dessertspoons cocoa
  • 2 dessertspoons drinking chocolate
  • 1 dessertspoon caster sugar

Method:

  1. Break up your biscuits by placing them in a freezer bag and smashing them with a rolling pin.  Break until they are around the size of 5p pieces.
  2. In a saucepan, mix the margarine, the golden syrup, cocoa, sugar and drinking chocolate over a low heat until combined.
  3. Once they’ve all melted together, pour the mixture over the biscuits and mix it all together with a wooden spoon.
  4. Spoon the mixture into a well greased cake tin, I used a square one so it can be cut into mini squares but you can also use a circular one if you prefer.
  5. Put some greaseproof paper on top and then, to keep it tightly packed together, stick a plate on top and then a couple of tinned soups or beans to weigh it down.
  6. Leave to set overnight in the fridge, then remove and cut into squares.
  7. Store in an airtight container at room temperature, enjoy!

Nutella Granola

Sometimes, the best cure for a Monday is… A big dollop of Nutella! Seriously, I actually believe that Nutella fixes most of life’s problems, or at least definitely improves them 🤔. Hence why I’ve just whipped up a batch of my Nutella granola. 😍

It can be eaten dry as a snack, or even served with milk to make a tasty cereal. It tastes even better if you use hazelnut milk. I’m normally one for healthy eating and would never usually have anything chocolatey for breakfast, but sometimes you’ve just gotta #treatyoself 🙈


Ingredients 

  • 250g rolled oats
  • 2 tablespoons coconut oil 
  • 90g Nutella 
  • 2 tablespoons honey
  • 50g walnuts 
  • 50g almonds
  • 50g chocolate chips 

Method 
1. Preheat your oven to Gas Mark 3 and line a baking tray with baking paper.

2. Melt the Nutella, coconut oil and honey over a low heat until combined.

3. Pour the rolled oats into a mixing bowl and pour the melted Nutella mixture over it and stir until all the oats are covered. 

4. Stir in the almonds, walnuts and chocolate chips then lay the mixture on the baking tray 

5. Bake for 30 minutes. 

6. Leave to cool, then store in an airtight container at room temperature for up to 3 weeks.

Apricot and Ginger Energy Bites

With cold and flu season just around the corner I’ve been trying to incorporate more ginger into my daily food intake! Ginger is one of the healthiest spices on the planet, its great for digestion and warding off colds and flu, however, most of us don’t eat enough since its… well…an acquired taste! Blending them into these energy bites reduces its sharpness whilst also adding a hint of spice to these otherwise sweet treats.

Energy bites are my new favourite snack – they’re super easy to prepare, very healthy, can be stored for weeks and are perfect for taking to work to zap away the pre-lunch hunger pangs! Check out my cacao energy bites too if you haven’t done so yet!


Total time required: 15 minutes

Makes approximately 20 energy balls

Ingredients:

  • 50g cashew nuts
  • 50g walnuts
  • 1 tablespoon chia seeds
  • 80g dried apricots
  • A fresh piece of ginger, about 4cm – finely chopped
  • 2 tablespoons honey

Method:

1. Place the nuts into a food processor and blitz until they are broken into tiny shards.

2. Add the apricots to the food processor and blitz again until the nuts and apricots are blended together.

3. Add the honey, ginger and chia seeds and process again until a sticky dough has formed

4. Roll into balls using your hands

Store in an air tight container in the fridge for up to 3 weeks! Bon appetit.

Cacao Energy Bites


I’m jumping on the Energy ball bandwagon with these cacao energy bites! They are super filling, and taste like mini chocolates. 

They are perfect as a healthy snack for work or a pre-gym boost! Plus, they are so easy and quick to make, require no baking, and can be made in big batches and stored in the fridge for a few weeks. 

Prep time: 15 minutes 

Makes 25-30 energy balls

Ingredients:

  • 400g mixed nuts – I use almonds, walnuts and Brazil nuts 
  • 10 pitted medjool dates (if you can’t buy them pitted you can take out the seeds yourself)
  • 3 tablespoons raw cacao powder
  • 4 tablespoons runny honey 

Method:

1. Put the mixed nuts into a food processor and blitz until they are broken up into tiny shards

2. Put the medjool dates into the food processor and blitz again until the nuts and dates are blended together 

3. Add the honey and the cacao powder and process until a sticky dough has formed

4. Roll into balls using your hands

Store in an air tight container in the fridge for up to 3 weeks! Bon apetit.