Hazelnut Chocolate Balls

hazelnut chocolate balls1

I can’t stop making and eating these balls.  They taste very similar to Ferrero Rocher which used to be my favourite sweet treat before I had to give up gluten and dairy.  They are great with a cup of tea in the afternoon when most people get a sweet craving.

These are really easy to make and store well in the fridge for 3-4 days; they may possibly store longer but I never have any left longer than 4 days!

Makes 6-8 balls

Ingredients

-6 large medjool dates, stones removed

-2 Tbsp. cacao powder

-1/2 cup plus 2 Tbsp. roasted, blanched hazelnuts

-1/4 tsp. vanilla extract

hazelnut chocolate balls

How To Make

Place the dates in a bowl and pour over just boiled water.  Let the dates stand in the water for 1-2 minutes until softened.

While waiting for the dates to soften, place the hazelnuts in a food processor and pulse until finely chopped.  Remove 2 tablespoons of chopped nuts and place in a dish – this will be used to roll your balls in.

Place the dates, vanilla and cacao powder in the processor along with the chopped nuts and blend until all ingredients come together to form a ball.

Take some of the mixture and roll into balls between your hands then roll in the reserved chopped hazelnuts and set aside.  Continue to do this until all the mixture is used up – should make 6 to 8 balls.

Place balls in the fridge until firm.

Store in an airtight container in the fridge for 3-4 days.

Enjoy 🙂

Chocolate Bark

Chocolate bark

This is such an easy recipe to do and perfect if you need to do any last-minute gifts for Christmas, after all who doesn’t love a gift of chocolate?!

There are a number ways you can flavour the bark from dried fruit, nuts, candy canes, stem ginger, marshmallows etc.  The choice is entirely up to you.  The trick to a good chocolate bark is to use really good quality dairy free dark chocolate.  If you can tolerate dairy then you can use milk chocolate to replace the dark chocolate.

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Hazelnut Freezer Fudge (Dairy Free)

Fudge

I know it has been so long since I have posted a recipe that you may have thought I’d given up the blog.  Fear not, I was just taking a wee break as my Dad came over to visit me for a few weeks and as I only see him once a year we had lots of catching up to do.  However, I did get a chance to have him test a few recipes I’ve been developing and I’m pleased to say all were successful, so keep a look out for the new recipes coming soon!

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Baked Peaches

Baked Peaches

I hardly ever eat peaches, not sure why, it’s just a fruit that I don’t tend to buy.  However, I bought some at the shops the other week and they are so good just now so I’ll be buying them regularly whilst they’re in season.

This recipe is simple to make (which I like most of my recipes to be!) and can easily be doubled.  I’ve had the peaches hot but they are also lovely cold too which would make them a nice breakfast option to have with granola and yoghurt.

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Frozen Yoghurt Berry Pops (Dairy Free)

Froyo Berry Pops

 

One thing is for certain with me, I always have berries either fresh or frozen, in the house.  I can’t get enough of them, they’re like nature’s sweets.  I eat them on their own, with yoghurt, on salads, porridge, smoothies, and now this little creation!

For this recipe I used a mixture of raspberries, strawberries and blueberries but you can stick to just one type of berry or use a variety.  As some berries are lovely and sweet at the moment, I added a little honey at a time as I didn’t want overly sweet yoghurt pops.  I used coconut yoghurt in this recipe as I much prefer it over soy yoghurt.  The coconut yoghurt I use is lovely and thick, similar to Greek yoghurt so if you can eat dairy I’d suggest using Greek yoghurt or full fat natural yoghurt.

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Quick & Easy “Ice Cream” (Dairy Free)

When I  could eat dairy, I didn’t particularly like ice cream.  For as long as I can remember I never have.  People couldn’t understand how I could pass up on a scoop of mint-choc chip or creamy vanilla but I just didn’t enjoy it.  It was either too creamy – I never liked cream either, far too sweet or some ice creams would leave a strange after taste in my mouth, probably from weird ingredients!

Mango Ice cream

So now you’re probably wondering why on earth have I created a recipe for ice cream!  Well, this technically isn’t ice cream, it’s blended frozen fruit, yet it looks like and has the consistency of ice cream.  Luckily for me it tastes loads better than all the ice cream I’ve tried in the past.

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Chocolate Chia Pudding

Choc chia pud

Hello lovely readers!  I hope you’re all well and looking forward to Spring arriving.

Apologies for lack of new recipes but I was away on holiday to visit my beautiful sister and her family in Florida.  I had an excellent time.  In total awe of how much my 5-year-old nephew changes each time I see him!  I sampled lots of gluten free and dairy free delights whilst out there and fell in love with Whole Foods!  Oh.  My.  Word.  That shop is amazing.  Quite good I don’t have one near me as I would spend a fortune.  I saw lots of new ingredients that I want to try so my head is buzzing with new recipes to invent!

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