ConfectioneryConfectionery
These are healthy little treats, perfect for your afternoon sugar craving. As most of us know, it is not a good idea to eat something sugary when you get a sugar craving, however if you eat something like these delicious confectioneries, you get slow releasing energy in to your bloodstream which lasts you for a long time (longer than sweets at least). I love taking these with me to work and often make a whole lot to keep in the fridge. That way I always have something healthy to indulge in and I always have something for unexpected guests. These confectioneries are packed with healthy and heart friendly fats, protein, vitamins, fibre and antioxidants. They are also egg free and easy to make lactose free and vegan (depending on the type of chocolate you use). The treats are easy to make gluten free as well, just use more coconut instead of the rolled oats.
Note that you will need a food processor to make these treats.
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Lovely little treats which are packed with goodness
0 commentsThis recipe is:
- Egg free
This recipe is easy to make:
- Gluten free
- Lactose (dairy) free
- Vegan
Confectionery
Ingredients
- 25 grams (¾ oz) pitted dates, chopped coarsely and soaked
- 25 grams (¾ oz) dried figs, short stalks cut off, figs chopped coarsely and soaked
- 50 grams (1¾ oz) dark, organic chocolate (with raw cane sugar)
- 40 grams (1½ oz) rolled oats (or more desiccated coconut if you prefer)
- 30 grams (1 oz) desiccated coconut
- 30 grams (1 oz) cocoa powder
- 1 banana, very ripe
- 1 teaspoon vanilla extract (from a health food store)
- 1 teaspoon ground cinnamon
- Desiccated coconut or ground almonds to decorate
Preparation
- Chop the 25 grams figs coarsely (cut off the short stalk and discard).
- Chop the 25 grams dates coarsely.
- Place the figs and dates in a small bowl and cover with warm water for 20 minutes.
- Chop the 50 grams dark chocolate finely.
- Drain the liduid from the dates and the figs (discard water or use later in smoothies) and place in the food processor. Blend everything together for 10-15 seconds. You might need to scrape the sides of the bowl.
- Add the banana, chocolate, 40 grams rolled oats (or more desiccated coconut if you prefer), 30 grams desiccated coconut, 30 grams cocoa powder, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Continue blending for 5-10 seconds or until the mixture is fairly coarse but sticks together when pinched with your fingers.
- Transfer everything to a medium bowl.
- Place in the fridge for one hour (for easier handling).
- With your hands, mould little balls.
- If you prefer, you can roll each ball into desiccated coconut, ground almonds, cocoa powder or anything else you prefer.
Tips
- Keeps in the fridge for several weeks in an airtight container. Can also be frozen.
- The mixture can be used as a cake bottom as well.
- You can add orange zest to the mixture for a spicy kick.
- You can use orange flavoured chocolate instead of the dark chocolate (just make sure it is organic and contains raw cane sugar).
- You can use milk chocolate instead of the dark chocolate.
- You can use dried apricots, apples, pineapples and even prunes in these little treats.
- You can use carob powder instead of the cocoa powder and carob (plates) instead of the dark chocolate.
