With a base made of Medjool dates mixed with nuts and buckinis and just a thin drizzle of dark chocolate on top, this healthy fudge is perfect guilt-free snack for anytime of day.

It’s easy to choose your own ‘crunch’ too. We love it with peanuts and buckinis but next time we might try rice or quinoa puffs or perhaps granola folded in. You can even skip the chocolate layer if you’re trying to avoid all refined sugar. And how about throwing in a few cranberries too. Yum!

Whatever you decide for the crunch this delicious healthy treat takes minutes to make but warning, they are highly addictive so think about making a double batch!

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved, and take the guesswork out of what delicious, healthy food to make your kids for lunch!

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Choc-Fudge Crunch

Prep Time 15 minutes

Cook Time 5 minutes

Servings 12

Ingredients

BASE

• 2.5 cups Medjool dates approx 20 dates
• 1/4 cup cacao powder
• 1 teaspoon vanilla extract
• 2 tablespoons buckinis (optional)
• 1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, or seeds like pepitas, sunflower...
• pinch sea salt
• 2 tablespoons coconut oil, melted

CHOCOLATE TOPPING

• 80 grams dark chocolate I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you : )

Instructions

BASE

• Line a brownie pan with parchment paper
• Place the pitted dates, coconut oil, vanilla extract, and cocoa powder into a food processor. Process until sticky paste forms and all the dates are puréed, around a minute.
• Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined. Transfer the date mixture to the brownie pan and press down to desired thickness, but don’t make it too thin.
• Pop into the freezer to set a little while you melt the chocolate in the next step.

CHOCOLATE TOPPING

• Gently melt the chocolate over a double boiler. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn't take too long.
• Remove from the freezer and cut into about 12 medium size squares. Store and eat directly from the freezer or fridge.
• Store and eat directly from the freezer or fridge.

If you make this recipe and share it on instagram, remember to tag me @brendajanschek.

Otherwise,  feel free to pm me your photos via Facebook.

Some other delicious healthy chocolate treats you might like are Double Chocolate Banana Slab Cake and Raw Cacao Balls

So I dropped everything, marched into the kitchen, and threw together a mix of tastes that would satisfy me .

But I barely got a taste before they kids piled in from school and smashed bowls of it with almond milk and raspberries.

We have since just eaten it by the handfuls, layered into parfaits, lobbed into a bowl with fruit and yoghurt, and topped it onto smoothies.

This Chocolate Crunch Granola is seriously one of my favourite things to munch on.

The recipe is quite forgiving so feel free to use your preferred mix of nuts, seeds and spices.

Here’s some more breakfast inspo in my FREE “Think Outside The Cereal Box’ recipe book. You can download it here >>>>>

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Activated buckwheat kernels
Coconut flakes
Sunflower seeds
Pepitas
Hazelnuts
Apricots
Ground ginger
Cinnamon
Raw cacao
Sea salt
Vanilla powder
Rice syrup or maple syrup
Coconut oil

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Chocolate Crunch Granola

Author Brenda Janschek

Ingredients

• 2 cups rolled oats
• 1 cup activated buckwheat kernels optional, I use Loving Earth brand. They're exy but they last forever
• 1 cup coconut flakes and an extra cup if you're not using the buckwheat kernels
• 1/4 cups sunflower seeds
• 1/4 cup pepitas
• 1/4 cup chopped hazelnuts because I love hazelnuts and chocolate
• 1/2 cup chopped apricots I use sulphur-free and organic, you can use sultana's, dates, dried figs, but it is important to include some dried fruit as it helps to cut through the bitterness of the cacao and is just plain delicious when mixed with everything else
• 1 tsp ground ginger
• 2 teaspoons cinnamon
• pinch cloves
• 2-3 tablespoons raw cacao depends on your taste
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract or essence
• 3 tablespoons rice syrup or you can use maple syrup
• 1/4 cup coconut oil melted (I just put the coconut oil into a ramekin and pop into the oven while it preheats to melt)

Instructions

• Preheat oven to 160 degrees C
• Line a big baking tray with baking paper
• Mix all the dry ingredients in a big bowl
• Add coconut oil, vanilla and rice or maple syrup
• Spread the mixture in the tray
• Place in oven for 10 minutes and check 2-3 times, each time stirring it around to ensure it's cooking evenly and the edges aren't burning. Total cooking time will be around 25 mins
• Allow to cool completely before transferring granola to jar or container, so you get those nice chunky pieces.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love My Favourite Homemade Granola and Choc-Banana Nut Smoothie.

Bren x

They remind me of a toffee crunch, but without all the refined sugar and crap, and even tastier!

We used almond butter, because that’s all we had, and have got a stash in the freezer for when we need a little healthy treat.

I am thrilled to say that the Martyna Angell agreed to let me share this recipe from her most amazing cookbook, The Wholesome Cook, easily my favourite cookbook of the year. Jam packed with simple, down-to-earth, family friendly whole food recipes, it’s a must for any cookbook collection.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Peanut butter
Rice malt syrup or honey
Vanilla powder
Coconut oil
Raw cacao powder
Maple syrup

Print

Peanut Butter And Buckwheat Fudge Bites

Choose a natural 100 per cent peanut butter or make your own. Keep a stash in the freezer for unxpected guests or for a satisfying mid-afternoon snack.

Author Marytna Angell

Ingredients

• 1/2 cup peanut butter
• 1.5 tablespoons rice malt syrup or honey we used RMS
• 2 tablespoons vanilla protein powder optional – we used some from Nutra Organics
• 1.5 tablespoons buckinis

Chocolate Icing (optional)

• 1/2 cup melted coconut oil
• 1.5 tabelspoons raw cacao powder
• – we added a tablespoon maple syrup

Instructions

• Combine peanut butter, rice malt syrup or honey, protein powder, if using, and buckwheat in a bowl and mix well. spooon into silicone moulds. Place in the freezer for 1 hour to set. Remove from the moulds and, if using, dip into coconut oil mixed with cacao until coated. Set on a piece of baking paper for a minute. Trnasfer to an airtight container or freezer bag.
• Store in the freezer for 4-6 weeks and enjoy chilled.
• YOU CAN use silicon chocolate moulds for these – the are available from most homewares stores and some supermarkets, or press the mixture inot a loaf tin with some baking paper and cut into squares.
• Enjoy!

If you haven’t already heard of it yet, it’s called Mish’s Dishes. We first discovered each other through Facebook (as you do!) and have stayed in touch over the last couple of years, offering support, ideas and sharing recipes.

The following recipe is inspired by Mish and is a recipe she shared with me for one of my kid’s cooking classes. It is just so decadent and delicious that even my conservative mother-in-law and teen nephew inhaled them. What’s really special about them is not only do you get an extra burst of goodness by adding the zucchini and carrot, but they combine to produce the most wonderfully moist, rich texture. So they aren’t just in there for the ‘healthy factor’!

Who’ d have thought that combining chocolate and veggies in this way would be so delicious?

Try it and find out! (The recipe makes a lot, so you can also halve the recipe and make smaller muffins, just perhaps reduce the cooking time by 5 minutes).

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Rich and Delicious Chocolate Muffins (with Vegetables!)

Author Brenda Janschek

Ingredients

• 275 grams butter room temperature
• 1 cup rapadura sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 cup cacao powder
• 1 teaspoon baking powder
• 1/4 teaspoon bicarb of soda
• 1/2 teaspoon salt
• 1/2 cup yoghurt
• 1/2 cup milk optional, use if mixture is too dry
• 1 zucchini grated and squeeze out the moisture
• 1 carrot grated and squeeze out the moisture

Instructions

• Preheat oven to 175 degrees celcius
• Line a 12 hole muffin tin with paper cases
• In a large bowl cream the butter and sugar until light and creamy
• Add eggs one at a time, beating well after each addition
• Stir in the yoghurt and milk if using
• In a separate bowl combine the flour, cacao, baking powder, bicarb of soda and salt
• Pour into the creamed mixture and fold ingredients together until just combined
• Fold in zucchinis and carrots
• Fill the paper case until 2/3 full
• Bake for approximately 2o – 25 minutes or when toothpick comes out clean
• Cool in the tray for 10 minutes then turn out onto wire rack.

Just the other day I sat on the lounge with a cuppa, flicking through a magazine, while chatting to my son who was in the kitchen testing out his creation for Chocolate Choc Chip Cookies. The recipe invention had been on his mind for a while (off course it had to be chocolate on chocolate!)

So on the weekend between basketball and golf he whipped up this batch and saved me having to think about a healthy treat for lunch boxes this week.Winning!

He had a couple of attempts with this recipe (mum got involved the first time and apparently wrecked it a bit) before he was happy for me to blog it. And he wants me to tell you that for some reason, they are yummier after a couple of days!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

White spelt flour
Wholemeal spelt flour
Vanilla powder
Cacao powder
Baking powder
Coconut or rapadura sugar
Choc chips

Print

Chocolate Choc Chip Cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Author Orlando Janschek

Ingredients

• 1 cup white spelt flour
• 1 cup wholemeal spelt flour
• 2 - 3 eggs depends on size
• 1 teaspoon vanilla powder
• 1/2 cup cacao powder
• 125 gms butter melted
• 2 teaspoons baking powder
• 1/2 cup coconut or rapadura sugar
• 1/4 cup choc chips

Instructions

• Preheat oven to 175 degrees.
• Mix the dry ingredients together in a one bowl.
• Mix butter, two eggs and vanilla in a separate bowl.
• Pour wet ingredients into dry and mix together until just combined.
• NB: If batter appears too dry, add in the third egg and mix through.
• Roll up tablespoons of dough into balls and place onto lined baking trays.
• Cook for 10-12 minutes. Rotate cookies at 5 minutes.
• Leave them to cool on trays.

Notes

These are delicious with my Notella spread on top : )

NB: My kids are used to less sugar in recipes, if you are just starting to transition your kids away from sugar, you may decide you need more. A sneaky taste of the batter will tell.

Why not spread some Notella on top for some extra decadent deliciousness!

Bren x

Whether you like you cakes raw, fancy, allergy-free, gluten-free, rich, indulgent or basic….I’ve got you covered.

Double Whammy Chocolate Cake according to Jo from Quirky Cooking is perfect for those fancy occasions.

And she reckons her Flourless Chocolate Espresso Cake is a great for those semi-fancy occasions.

Double Chocolate Banana Slab Cake by me is an easy one for everyday and perfect for lunchboxes.

Magic Bean Chocolate Cake by Clevercook is a massively popular one.

Avocados in the Raw Chocolate Cake by Clevercook. Holy yummy richness!

Rich and Delicious Chocolate Muffins (which can easily be turned into a cake) by Brenda Janschek Health and Lifestyle

Best Ever Gluten Free, Dairy Free, Nut Free Chocolate Cake by 84th and 3rd

Chocolate Coconut Cupcakes by Alexx Stuart which can also easily be turned into a cake.

Easy One Bowl Chocolate Raspberry Cake by Lisa Corduff. Chocolate and raspberries is on of my personal favourite combos.

Gluten-Free Brownie Cake by Brenda Janschek Health and Lifestyle

Chocolate Yoghurt Cake by Natural New Age Mum

Gluten-Free, Grain-Free Chocolate Chia Cake by Tania Hubbard

Hot Chocolate Cake by Brenda Janschek Health and Lifestyle

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my new Easy Wholefood Luncbboxes here.

Bren x

Everybody needs a Naturopath like Naomi Judge, especially if she’s gonna be creating desserts like this! Naomi guest blogs on the site today…over to you Naomi….

I love experimenting with making tasty desserts and snacks but without adding too much sugar. Sometimes it works really well, such as my pumpkin pie recipe, and other times it is a complete fail! This time I nailed it. The creaminess of the coconut, mixed with the strong flavor of cacao balanced up with vanilla works a treat. This dessert isn’t for the faint hearted though, you also need to love raw cocoa and coconut, which isn’t hard to do in my books.

I love using vanilla, not only because it creates a beautiful warm sweet flavor, but because it has so many medicinal qualities. Vanilla is particularly good for the brain; it contains vanilloids, which are the constituents, and which give vanilla its brain and mood boosting abilities. Vanilla has been used for centuries as a calmative and nervous system soother.

You can’t use your bog standard vanilla drops in glycerin though, you’ll need to invest in vanilla beans, powder or pure essential oil to get the real benefits, and trust me, you’ll taste the difference too! If these types of vanilla are hard to find, go for a good quality vanilla extract.

IS MENOPAUSE AND THE HORMONE CHANGES A HUGE STRUGGLE FOR YOU? THERE IS HELP! CHECK OUT THE MASTERING MENOPAUSE BUNDLE, WHICH INCLUDES 28 EBOOKS, ECOURSES, AND PRINTABLES DESIGNED TO HELP YOU BECOME THE BOSS OF YOUR MENOPAUSE USING RESOURCES CREATED BY WOMEN WHO UNDERSTAND THE STRUGGLE. THE BUNDLE IS VALUED AT $1265 BUT FOR 5 DAYS ONLY YOU CAN GRAB IT FOR JUST AUS$50!  LEARN MORE HERE.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Raw cacao powder
Raw honey or maple syrup
Chia seeds
Coconut milk
Vanilla powder
Coconut oil 
Salt

Print

Rich Chocolate Chia Dessert

Although this recipe is simple with not too many ingredients, it does take a bit of prep time, as you need to let it sit over night.

Servings 4

Author Naomi Judge Naturopath

Ingredients

• 1 ripe avocado
• 2 tablespoons raw cacoa powder
• 2-3 teaspoons raw honey or maple syrup
• ¼ cup chia seeds
• 1 can coconut milk
• 2 cups water
• 2 teaspoons vanilla extract or powder, bean or oil
• 40 gm cacao butter or coconut oil
• pinch sea salt

Instructions

• Blend the avocado with a tablespoon of cacao powder, ½ teaspoon vanilla and a teaspoon of honey or maple syrup. Blend until creamy.
• Next, divide the mix into 4 and pop in the bottom of 4 glasses.
• For the chia layer, place chia seeds in a bowl; mix in 1 ½ cups of coconut milk, 2 cups water and ½ teaspoon vanilla . Leave for 15 minutes to allow the chia seeds to expand and absorb the liquid.
• Split the chia mix equally into 4 serves and place on top of the avocado layer.
• Next make the chocolate topping. Heat the remaining coconut milk in a pan (1 cup), when steam begins to rise add in cacao butter or coconut oil, a tablespoon of cacao powder, teaspoon of vanilla and 1-2 teaspoons of honey or maple plus a pinch of salt. On the lowest heat setting, keep stirring so that the cacao butter or coconut oil melts down. The longer you stir, the thicker and creamier the mix gets.
• Remove the chocolate mix from the heat, allow to cool down for a few minutes, spoon chocolate mix onto the chia layer. The mix should just reach the top of the glass.
• Finally add coconut flakes as the final layer. Place desserts in the fridge; leave them to sit over night to set.
• Other toppings could include cacao nibs, frozen berries or a fruit puree. You may also experiment with other flavours, cinnamon, chilli, salt and caramel.

Notes

When you are ready to serve, remove them from the fridge and enjoy

A big thank you to Naomi for sharing her beautiful recipe. And check out her Facebook page which is full of lots of great information on women’s health and general wellbeing.

Image credit: A girl, a guy,furkids and food

But I could never go past the smooth, hard icing. I loved fondant (God help me the corn syrup!) and royal icing too, but my consistent No. 1 was the almond icing on wedding cakes (hello, sugar coma). Typically this was good news for me because nobody else liked it, and my husband is currently in my ear reaffirming that fact (and casting me a very strange look too). If only I’d known what was in it, I might’ve made less of a scene of myself, sitting and eating bowls of the stuff.

The funny thing is, I couldn’t even eat those icings now given what I know about them. My cakes are healthy, so it makes sense my icings are too, the proviso always being that they taste good! So, the recipes below are true to the ideals of health and taste, and contain none of the corn syrup, artificial flavours, or transfats found in packaged or commercial frostings. Rather, they incorporate beautiful, nourishing ingredients like butter, avocado, yoghurt, coconut cream and natural sweeteners like honey. You really don’t need highly refined icing sugar mixture, which usually has corn starch or wheat flour that are a no-go area for those who are gluten free.

See what you think and maybe spread them over the likes of my Double Chocolate Banana Slab Cake or my Hot Chocolate Cake or even my Rich and Delicious Chocolate Muffins.

10 Real Food Icing Recipes

I love my Notella spread over vanilla or chocolate cupcakes, muffins, cakes and biscuits! Top with shredded coconut and sliced strawberries for a taste sensation! Just adjust thickness by adding more or less coconut cream. So versatile, that Notella!

How about a dairy free, refined sugar-free, vegan Gooey Chocolate Icing, which Jo from Quirky Cooking suggests you spread thickly on your cake.? Ok Jo, if you insist!

Detoxinista shares a dairy free Creamy Cashew Icing which is full of healthy minerals.

If you are after a dairy free, nut free icing, then Sarah from Clever Cook has got you covered with her Coconut Frosting. Icing with a lemony tang always gets my vote!

Alexx Stuart has created a nourishing, mousse-like Simple Chocolate Icing, just perfect for chocolate cakes and cupcakes. It’s super simple too.

A Girl, A Guy, Fur Kids and Food shares this Paleo and Thermomix recipe for Coconut Cream Whip which they used to top their Strawberry Cake.

Check out this nutrient loaded Butter Frosting by The Healthy Home Economist.

Here’s a favourite type of icing for me, a Raw Chocolate Glaze by Tania at Gluten Free Grain Free. She recommends it as a topping for her beautiful Chocolate Chia Cake mix. Oh, alright!

Natural New Age Mum tops her ‘go-to’ Chocolate Yoghurt Cake with cream and strawberries. I wonder if anyone would protest if you mixed a little raw honey or maple syrup into the cream first? Another great tip she offers is mixing marscopone cheese with some pureed berries and honey to taste.

And here’s a super-simple recipe you can whip up in less than two minutes!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil
Honey or rice malt syrup
Cacao powder
Vanilla bean powder

Print

Super Simple Ganache Icing

Prep Time 2 minutes

Author Brenda Janschek

Ingredients

• 4 tbs coconut oil
• 2 tbs honey or rice malt syrup
• 2 tbs cacao powder
• 1 tbs boiling water if coconut oil isn't melted
• 1 tsp vanilla bean paste

Instructions

• Mix all ingredients together until smooth and spread on cooled cake

Quick tip: if a recipe calls for dusting with icing sugar, coconut flour works well as a replacement.

Do you like icing or do you pick it off like my kids? Do have a favourite real food icing recipe you’d like to share. Feel free to pop it in the comments.

Bren x

These little puppies sure kept them quiet for a while. Well, until the next day, that is, when they forcefully relayed their expectation that more cookies would be appearing in their lunch boxes!

The banana kinda replaces an egg as the binder, giving it its chewiness, and extra sweetness. The dark chocolate gives it some delicious texture and a touch of decadance on top.

Banana and chocolate – a match made in heaven!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Honey
Whole Spelt Flour or White Spelt Flour
Dark Chocolate Chips
Rolled Oats

While you’re here you may like to check out my recipe ebook to give you some lunch inspiration, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

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CHEWY CHOC-BANANA COOKIES

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Brenda Janschek

Ingredients

• 110 g unsalted butter softened
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 banana mashed
• 1 cup spelt flour sifted
• ¾ cup rolled oats
• ½ cup desiccated coconut
• ¼ cup dark chocolate chopped (I used 70% lindt, approx 4-5 squares) or dark choc chips

Instructions

• Preheat oven to 175 C & line 2 large baking trays with non stick baking paper.
• Beat the butter, honey and vanilla until pale and creamy. Stir in the banana.
• Add the sifted flour, oats, coconut and stir until well combined. Add chocolate and mix well.
• Roll tablespoons of the mixture into balls and place on baking rays and flatten..
• Place in oven and bake for approx 10-12mins or lightly golden.
• Leave on trays to cool.
• Thermomix Instructions
• Blend banana, butter and vanilla together on Sp 4 for a few seconds.
• Add the rest of the ingredients and mix on Sp 4-5 for 10 seconds.
• Scrape down the sides and mix on Sp 4-5 for 6 seconds
• Press roughly chopped chocolate onto top
• Roll tablespoons of the mixture into balls and place on baking rays and flatten..
• Place in oven and bake for approx 10-12mins or lightly golden.
• Leave on trays to cool.

Steal one for yourself with a steaming cuppa, the kids won’t even notice. But if they do, you’re on your own…

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other easy healthy treat ideas you might like are Peanut and Choc-Chip Biscuits and Healthy Anzac Biscuits.

Having had some issues with wheat and gluten intolerances in the past, I set about creating a gluten-free alternative that would be just as tasty as the popular versions of tart bases. A brief flirtation with trial and error that included different ingredients and measures, and I was there.

I now make several variations of the crust and filling. It’s really hard to go wrong!

The recipe below is one my whole family loves, and as soon as my husband discovers this post, I’ll be making some more I’d imagine!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats or quinoa flakes
Raw almonds
Raw cashews
Maple syrup
Coconut oil
Ground cinnamon
Salt
Cacao powder
Honey or maple syrup
Vanilla powder

Print

Chocolate Mousse Tarts

Author Brenda Janschek

Ingredients

• TART BASE
• 1 cup rolled oats or quinoa flakes
• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 3 tablespoons maple syrup
• 2 tablesppons coconut oil
• 1-2 teaspoons ground cinnamon
• pinch of celtic sea salt
• CHOCOLATE MOUSSE
• 1/2 medium avocado
• 1/2 medium banana frozen if possible
• 1/4 cup raw cacao powder
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• pinch celtic sea salt

Instructions

• BAKED TART
• Pre-heat oven to 180 degrees celcius.
• Grease a 12 hole muffin pan very well
• Blend the oats or quinoa flakes in food processor until they are fine and crumbly and then pour into a mixing bowl
• Add the almonds and cashews to the food procesor and blend until fine and crumbly
• Add the oats or quinoa flour back into the food processor along with all the remaining ingredients
• Blend until everything comes together, is sticky and holds together.
• Press 1 tablespoon of the dough into the greased hole and spread evenly & thinly around the base and sides
• Bake in a preheated oven for approx 10- 15 mins or until golden brown.
• Leave to completely cool down.
• CHOCOLATE MOUSSE
• Blend all ingredients in a food processor until smooth and spoon into the cooled baked tarts and serve.

Notes

Be sure to grease the muffin tins well.
I love these with a dollop of pure cream on the top, some raspberries, sliced strawberry or banana.
Leftover chocolate mousse can be stored in the fridge for two days and be added to leftover tarts when ready to serve.

Bren x