White Chocolate & Raspberry Jelly Slice

Posted on January 18, 2015 by mycleantreats

Mmm jelly slice, it’s the perfect summer dessert. My Mother makes a mean jelly slice filled with an extreme amount of creamy condensed milk, sugary jelly & crushed biscuits… mmm so much goodness. Don’t get me wrong, it tastes amazing, but may I say that mine is just as good and includes a lot more of the good stuff too. For those of you who are wondering – yes, healthy jelly does exist. So why is supermarket jelly so bad? Added sugar & preservatives. So when you combine gelatin leaves with rice malt syrup, frozen fruits & no preservatives, you got yourself an even better chilled treat!

This one has three layers to it however I have still tried to make it as simple as possible! All ingredients can be purchased from your local supermarket except for one that I have been using in most of my recipes lately; cacao butter. This stuff is what makes everything super chocolaty, rich and delicious. You can buy it HERE it is the BEST!

INGREDIENTS

Base:

1 cup walnuts

7 pitted dates

1 cup shredded coconut

1 tbls rice malt syrup

Pinch of salt

White Chocolate:

1 cup cashews

1/2 cup cacao butter (melted)

1/3 cup rice malt syrup

Jelly:

6 X gelatin leaves

1 cup frozen raspberries

1/3 cup rice malt syrup

200mL water

Method:

For jelly:

Start on the jelly first so it can simmer while you make the two other layers. Begin by placing 6 x leaves in a bowl with cold water and leave for 5 minutes. At the same time, fill a pot with 200mL water. Once the leaves have been sitting for 5 minutes, remove and squeeze the water out of them before placing in the pot.
Add remainder of ingredients and let simmer for 5 minutes before removing from heat and set aside.

For base:

Soak dates in hot water for 2-3 minutes.
Process walnuts until fine and then add dates. Add remaining ingredients and process thoroughly until mixture sticks together.
Spray a small baking pan with baking spray and place mixture in evenly at the base. Place in freezer while you prepare the white chocolate.
* Please note, the size of the pan must be able to be covered by the entire base otherwise the jelly will not set

For white chocolate:

Soak cashews for 5 minutes in hot water, drain and place in blender
Blend cashews with all ingredients until a creamy texture is formed. Pour over the base and place in the freezer for 1 hour
When the white chocolate has set, pour the jelly mixture on top ensuring it is completely covering the pan and cannot escape at the sides. Place in the fridge overnight, devour & then keep the slice stored in there – enjoy! 😀

Raw Nutella Pie

Posted on January 4, 2015 by mycleantreats

You would assume chocolate cravings would subside after all the festive eating habits, however for some it’s the opposite. If you’re fighting the sugary urges, this recipe is for you! Chocolate lovers will enjoy this decadent Nutella Pie with it’s cacao base and creamy Nutella centre mixed through with crunchy hazelnuts. Every chocoholics dream.

This gorgeous dessert is perfect for entertaining, or if you need a little chocolate hit – I know it didn’t last long in my household!

INGREDIENTS

Base:

1 cup walnuts

7 pitted dates

1/2 cup cacao powder

2 tbls rice malt syrup

1/2 cup desiccated coconut

Pinch of sea salt

Nutella cream:

1/2 cup cacao butter (melted)

1 tbls coconut oil (melted)

1 cup rice malt syrup

1 cup cacao powder

1.5 heaped tablespoons hazelnut butter

Handful of hazelnuts

Mint to decorate

METHOD

For base:

Soak dates in hot water for 2-3 minutes.
Process walnuts until fine and then add dates. Add remaining ingredients and process thoroughly until mixture sticks together.
Spray a small tart pan with baking spray and place mixture in evenly at the base. Place in freezer while you prepare the Nutella.

For Nutella:

Blend all ingredients except the handful of hazelnuts and mint, pour over base and place in the fridge for 30 min – 1 hour.
Decorate with whole hazelnuts and fresh mint leaves in the middle to serve – enjoy! This dessert can be stored in the fridge

Raspberry & Macadamia Rocky Road

Posted on December 23, 2014 by mycleantreats

There’s two days to go until Christmas and I have been so excited to share this festive recipe! I not only created this recipe for the silly season, but to also celebrate Coconut Revolution’s organic certification for their Coconut Oil that almost always makes an appearance in my desserts.

This yummy Rocky Road is made with natural ingredients and features delicious raspberries and macadamias with a sprinkle of edible flowers for a splash of colour. Some may say I left the best Christmas recipe to last…

Combined with Coconut Revolution’s Organic Coconut Oil, cacao butter, cacao powder and coconut, the thick chocolatey texture will make any chocolate lover going for more!

To purchase some organic Coconut Revolution Coconut Oil for the Kitchen, click here

NGREDIENTS

1/2 cup of cacao butter (melted)
3 tbls Coconut Revolution Organic Coconut Oil (melted)
1 cup of rice malt syrup
2 tsp vanilla bean essence
Pinch of sea salt
1 cup of cacao powder
1.5 cups desiccated coconut
1 cup walnuts
½ cup chopped macadamias
½ cup frozen raspberries

METHOD

Blend cacao butter, Coconut Revolution Organic Coconut Oil, rice malt syrup, vanilla bean essence and cacao until smooth and creamy and set aside
Process walnuts until fine and add desiccated coconut. Once the walnuts and coconut are combined, add to blended mixture.
Mix macadamias and raspberries through lightly, pour mixture into baking tray and set in freezer for 1 – 2 hours, sprinkle some edible flowers on each individual piece for decoration. Store in the fridge and enjoy

Christmas Hedgehog Log

Posted on December 14, 2014 by mycleantreats

Each year my family makes a variety of Christmas desserts that are usually devoured within 48 hours of completion; this includes a very famous marshmallow log & chocolate hedgehog Christmas tree. Inspired by both, I created a clean Christmas Hedgehog Slice that would be devoured just as quickly as the sugary kind, and it was a big success!

Guilt free thick chocolate mixed with almonds and walnuts for a biscuit texture, covered in coconut sounds so appealing and tastes even better. This festive recipe is now a new favourite I will be making all year round that’s for sure!

INGREDIENTS

½ cup of cacao butter (melted)

3 tbls coconut oil (melted)

1 cup rice malt syrup

2 tsp vanilla bean syrup

Pinch of sea salt

1 cup of cacao powder

1 cup of desiccated coconut

1 cup of walnuts

3/4 cup roasted almonds

Extra 1 cup of desiccated coconut

METHOD

In a large tray, spread almonds evenly and pop in the oven for 20 minutes on 180°C to roast (alternatively you can buy them roasted)
Blend cacao butter, coconut oil, rice malt syrup, vanilla bean essence, pinch of salt and cacao until smooth and creamy and set aside
Process walnuts until fine and add desiccated coconut. Once the walnuts and coconut are combined, place in a large bowl
Process almonds until crushed and very fine and then add to the large bowl
Pour over the chocolate mixture and combine all ingredients.
Tear a large piece of foil and sprinkle around 1/3 – ½ cup coconut in the center evenly. Scoop the mixture over the coconut in the foil and mould into a long log form while scattering coconut over the top. Roll the log slowly in the foil a few times ensuring coconut has covered the entire outside of the dessert and fold foil tightly and set in the freezer for 1-2 hours.
To serve, remove from freezer and place in fridge for 20 minutes. Cut as little or as thick slices as you like and store in fridge. Enjoy!

Christmas Fruit Slice

Posted on December 7, 2014 by mycleantreats

Ah, it’s that time of year again… boozy 3-course dinners followed by rich desserts and an even bigger hang over the next day. It’s difficult to stay on track during the silly season, so I’ve created weekly delicious, healthy treats for the lead up to Christmas – this yummy Christmas Fruit Slice the first of the bunch.

For anyone who eats a little too much fruit cake/fruit slice during the month of December, this recipe is for you! The original version of this recipe is by my Mother, and I have substituted the sugars and butter with healthier alternatives and it tastes just as addictive. Display on a gorgeous Christmas dessert platter for friends or store in the pantry for when you’re feeling like a little treat – enjoy!

INGREDIENTS

1 kg mixed fruit (I used sultanas & currants)

2 cups freshly squeezed orange juice

2 cups wholegrain flour

1/2 cup rolled oats

1/2 cup unprocessed bran

1/2 cup chopped almonds

1 cup organic dark chocolate chips

METHOD

Soak mixed fruit in orange juice overnight
Preheat oven to 120°C and line baking pan with baking paper
Mix all ingredients in a large bowl until combined
Pop in the oven for 1.5 hours and let cool before slicing
Optional: melt dark chocolate and pour over the slice

Baked Double Chocolate & Banana Chunk Brownies

Posted on November 4, 2014 by mycleantreats

Oh gosh, I have already made 2 batches of these brownies in two days. I am warning you – these are extremely addictive! It was a chilly day in Melbourne when I created this recipe, and I wanted to indulge in something warm, chocolaty and gooey, and success! There is nothing sweeter than taking the first bite into the soft brownie centre filled with chunks of baked banana and chocolate as it melts in your mouth. A must-try!

Also, would just like to add that all the ingredients in this recipe can be purchased from your local grocery store 🙂

INGREDIENTS

2 cups wholemeal or whole wheat flour (or flour of choice)

3 tsp baking powder

1 tsp baking soda

2 heaped tbls cacao

1 cup rice malt syrup

1.5 tbls coconut oil

3 mashed bananas

1 cup almond milk

2 eggs

A small block of vegan chocolate (or dark chocolate)

A large handful of vegan dark chocolate chips or cacao nibs.

METHOD

Preheat oven to 180°C and line a rectangular baking pan with baking paper.
In a large bowl, mix all the dry ingredients lightly except dark chocolate chips.
In a separate large bowl, combine all the wet ingredients together until mixed well.
Melt the dark chocolate block and stir through wet mixture.
Mash the bananas lightly and add to wet ingredients.
Add all combined wet ingredients to dry ingredient bowl, mix lightly and fold chocolate chips through.
Pour mixture into baking pan and place in oven for 25 minutes.Let cool and serve hot or cold (I love this hot!) – yum!

Strawberry & Vanilla Slice

Posted on October 26, 2014 by mycleantreats

Ah, summer fruits, how I have missed you so. Although I am very aware that I am not in the presence of the sunny season in Melbourne just yet, I wanted to create something fruity and delicious to serve after a hearty BBQ or a treat to enjoy while laying in the sun.

These Strawberry & Vanilla Slices have a moist, spongy texture enhanced by the smooth strawberry cream. Sweetened by my favourite ingredient, rice malt syrup, the punnet of strawberries (or more if you please) adds extra sweetness to the subtle vanilla flavour in the slice. My sister was appointed ‘taste-tester’ this afternoon and as she took her first bite, mouth still full of strawberry cream/spongy slice/strawberries, her initial reaction was ‘these are not healthy!’

Beautifully presented and good for the body, there’s no reason why you have to say ‘no’ to this dessert. Bring them to the next gathering with friends and watch them be fooled by this delicious little dessert!

INGREDIENTS

Slice:
2 cups wholemeal flour

3 tsp baking powder

1 tsp baking soda

1 cup rice malt syrup

1.5 tbls coconut oil

1 cup almond milk

2 eggs

1 tsp vanilla bean paste

Strawberry Cream:

1 cup soaked cashews

3/4 cup rice malt syrup

1 punnet strawberries

1 cup shredded coconut

A dash of milk

METHOD

For slice:

Preheat oven to 180°C and line a rectangular baking pan with baking paper
In a large bowl, mix all dry ingredients lightly
In a separate large bowl, combine all the wet ingredients together and add to dry ingredients. Mix very lightly – do not over mix
Pour mixture into baking pan and place in oven for 25 minutes. Let it cool while you prepare the cream

For cream:

Soak cashews for 10-15 minutes in hot water, drain and place in blender
Blend cashews with all ingredients until a creamy texture is formed. You may need to use more or less of coconut depending on the consistency. I usually don’t measure it and add extra if I want the cream to be thicker.

For decoration:

Slice strawberries and put aside
Cut each slice in half and spoon the strawberry cream in the middle and sprinkle sliced strawberries over the cream and place the slice lid on top
Using a teaspoon, place a drop of strawberry cream over each slice with a strawberry to decorate and enjoy!!

3 Ingredient Banana & Chocolate Ice-cream

Posted on October 22, 2014 by mycleantreats

I know everyone makes ‘nana’ ice-cream and I have definitely jumped on the bandwagon, however I still felt it was appropriate to post this delicious finding for anyone with a serious ice-cream craving! Trust me, this recipe does the trick!

INGREDIENTS

2 frozen bananas

Handful of vegan chocolate chips or dark chocolate chips

Cacao nibs

METHOD

Peel 2 bananas and leave in freezer overnight
Remove from freezer and process on high until a creamy texture is formed
Mix through chocolate chips and sprinkle cacao nibs on top and enjoy!

Chocolate & Baobab Cream Slice

Posted on October 15, 2014 by mycleantreats

I know what you’re thinking; what is Baobab cream? Firstly, Baobab is an African super food that has recently launched in Australia by the awesome people at Rawsome Foods. I was shocked when I learnt that Baobab has DOUBLE the antioxidants of Acai Berry and DOUBLE the calcium of milk. Needless to say, I was more than intrigued to taste this super food and it definitely did not disappoint with its delicious zesty pear taste.

This slice is the perfect mix of tangy fruit and chocolaty goodness. The Baobab powder is a great setting agent, therefore the smooth cream smeared over the chocolate base sets beautifully in the freezer. The nutritional benefits of this slice are just the icing on the cake for this unique, yummy slice – try it yourself!

You can purchase Baobab powder here: http://www.baobabsmile.com/shop/

If Baobab is out of reach, substitute with banana!

INGREDIENTS

Base:

1 cup walnuts

7 pitted dates

1 tbls coconut oil

1 tbls cacao

1 tbls rice malt syrup

1/3 cup shredded coconut

Baobab Cream:

1 cup cashews

½ cup rice malt syrup

1/3 cup Baobab powder

1/4 cup almond milk

1 tbls coconut oil

Decoration:

Melted organic dark chocolate

METHOD

For base:

Soak dates in hot water for 2-3 minutes.
Process walnuts until fine and then add dates. Add remaining ingredients and process thoroughly until mixture sticks together.
Spray a smal pan with baking spray and place mixture in evenly. Put in freezer while you prepare the Baobab cream.

For Baobab cream:

Place all ingredients in blender and blend until there are no chunks of cashews left in the Baobab cream.
Pour the Baobab cream over the base evenly and pop in the freezer for around 1-2 hours
Remove from freezer, melt dark chocolate and drizzle lightly in zig-zag movements over the slice and it’s ready to be served – enjoy!

Store leftovers in fridge or freezer.

*Serves 12

Chocolate & Blueberry Love Cake

Posted on September 28, 2014 by mycleantreats

I made this gorgeous Chocolate & Blueberry Love Cake for my best friend’s 23^rd birthday. As we are both entering the second week of the Kayla Itsines challenge (which we are both absolutely loving and highly recommend) I thought it was only suitable to bake something special for the occasion without breaking our healthy diet.

This cake is moist, sweet and full of chocolaty goodness. I also made this batter into cupcakes and fed them to my sister and mother who ‘refused to believe’ it was healthy – I guess I did something right! When you slice the cake, the beautiful purple blueberry cream oozes out and the fluffy cake has yummy blueberries mixed through. Enjoy!

INGREDIENTS

Chocolate & Blueberry Cake:

2 cups wholemeal flour

1 tsp baking soda

3 tsp baking powder

2 tbls cacao

½ block lindt 90% dark chocolate (or vegan chocolate)

1 cup rice malt syrup

2 eggs

1 cup almond milk

1 tbls coconut oil

1/3 cup frozen blueberries

Blueberry cream:

1 cup cashews

½ cup rice malt syrup

¾ cup blueberries

Dash of almond milk

METHOD:

For cake:

Preheat oven to 180°C and spray a love heart baking pan with baking spray.
In a large mixing bowl, add all dry ingredients (excluding dark chocolate) and mix well
In a separate bowl, melt coconut oil and add eggs, rice malt syrup and whisk together
Pour milk into the flour mixture and add the whisked eggs, rice malt syrup and coconut oil and combine well.
Melt dark chocolate and add into the cake mixture along with frozen blueberries and stir through lightly.
Pour the mixture into the pan and pop in the oven for 40 – 45 minutes.

For blueberry cream:

Soak cashews for 5 minutes and place in blender with all ingredients.
Blend well until a creamy texture is formed
Once cake is cooled, slice through the middle and spread blueberry cream on the base. Place the top over the cream and it’s ready to be served – enjoy!

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