Nutella Tarts

Posted on April 5, 2014 by mycleantreats

For anyone who read my ‘about’ section you would be familiar with my unhealthy obsession with Nutella. The hazelnuts combined in chocolate tastes like tiny clouds of heaven swiftly melting at the tip of your tongue while you grip your spoon and dig for more. I once read that 3 teaspoons of Nutella is equivalent to 1 WHOLE slice of lasagna…possibly dripping in fresh béchamel sauce over warm home made pasta. I know what I would prefer (and what would keep me fuller). In saying that, I do love Nutella and jumped at the chance to make a clean version. These Nutella tarts definitely hit the Nutella-craving spot and keep me away from the evil Nutella jar. I’m also currently trialing a clean Nutella spread so hopefully that will be perfected soon to dig your spoons in!

INGREDIENTS

Base:

2 cups almonds

8 – 9 dates

¼ cup water

2 tbls chia seeds

Nutella:

2 cups hazelnuts

½ cup rice malt syrup

4 tbls cocao

1 tsp vanilla bean paste or vanilla essence

¼ cup coconut milk

2 tbls coconut oil

¼ cup water

METHOD

For base:

Process almonds until fine and then add rest of ingredients.
Spray tart cases with baking oil and then press dough into each case ensuring it is completely covered and pop in the freezer while you prepare nutella.

For nutella:

Grind hazelnuts in processor until fine and powdery.
Add rest of ingredients and process. If nutella is too thick mix through some water. Feel free to add more rice malt syrup if you would like a little sweeter.
Pop in freezer for around 2 – 3 hours and then remove tarts from their cases.
To decorate sift cacao over the tarts and place frozen raspberries on the surface. Serve and enjoy! This recipe makes 4 mini tarts.

*Recipe adapted from My Whole Food Life

Chocolate Peppermint Slice

Posted on April 2, 2014 by mycleantreats

Mmmm peppermint. I love it in biscuits, cakes, ice cream, mousse and anything else it may be included in. The fresh taste always leaves me delightfully satisfied and I can never get enough, resulting in the disappearances of my entire slice in a record 3 hours… woopsie!

My chocolate peppermint slice is a light and fluffy option if you’re feeling like something minty. And who doesn’t love chocolate and peppermint together, right?! Eat up, enjoy and try not to devour all the peppermint cream before pouring over the base!

INGREDIENTS

For base:

1 ½ cups almonds

2 tbls rice malt syrup

2 tbls coconut oil

8 dates

2 tbls chia seeds

1 tsp cocao

2 tsp peppermint extract or peppermint oil

For peppermint cream:

1 ½ cups cashews

¼ cup almond milk (optional)

½ cup rice malt syrup

1 ½ tbls coconut oil

1 ½ tbls peppermint extract or peppermint oil

1 tsp vanilla essence

A few drops of green food colouring (optional)

For chocolate topping:

2 tbls coconut oil

2 tsp cacao

1/3 cup rice malt syrup

1 tbls water

METHOD

Base:

Process almonds and dates until very fine and add rest of ingredients until mixture sticks together.
Line a small baking pan with baking paper and smooth over base evenly in pan and pop in the freezer.

Peppermint cream:

Blend all ingredients until a creamy texture. Feel free to add more rice malt syrup if you prefer a little sweeter.
Pour over base and place in the freezer for 4 hours.

Chocolate topping:

Blend all ingredients and pour over peppermint cream until whole slice is covered.
Pop in freezer for an hour, cut up and serve away!

Caramel Popcorn Clusters

Posted on March 31, 2014 by mycleantreats

Today at work my lovely friend introduced me to sweet and salty popcorn (which is ah-mazing of course), and I had this wonderful thought of creating popcorn clusters mixed with caramel… because why not?! They are definitely not the prettiest of desserts; but they taste divine. Just a warning – these are extremely addictive! But a lot better for you than store-bought sugar coated popcorn!

INGREDIENTS

1/3 cup kernels

5-6 dates

2 Tbls rice malt syrup or maple syrup

1 Tbls almond spread

1 Tbls coconut oil

1/4 cup water

1 Tbls honey (optional)

METHOD

Pop kernels in either popcorn machine or pot. If using pot, place kernels inside and put on medium heat with the lid on. Let sit for a couple minutes until popping sound stops and then place in large bowl.
In a separate pot, place on low heat and add coconut oil, water, almond spread and dates and stir. While dates are heating up, crush with a spoon until fine and then pour mixture over popcorn. Mix through with your hands until all popcorn is covered in caramel.
Add rice malt syrup and mix with hands. Feel free to add some honey through to make extra sticky!
Spray cupcake pan with coconut oil or baking spray and scoop around 2 tablespoons of mixture for 1/3 cup capacity.
Place in freezer for around 3 hours and then they are ready to be devoured! Mmmm…

Hot Chocolate Pudding

Posted on March 28, 2014 by mycleantreats

OK, this is my new favourite recipe! I say that a lot… but really this one tastes so so bad for you (making it so so good) it baffles me how rich and delicious it is! I made these for my Italian grandmother yesterday and they were a big hit! Melbourne is quickly becoming chilly this autumn and if there’s one dessert I LOVE eating while curled up in a blanket near the fireplace, it is chocolate pudding! Or any kind of hot pudding really. Pair it with a hot chocolate or tea and there really is nothing better.

INGREDIENTS

For pudding:

1 cup whole wheat flour

12 dates

½ cup almond milk

2 Tbls coconut oil

2 Tbls rice malt syrup

1/3 cup maple syrup

2 Tsp cocao

1 Tsp vanilla essence

2 eggs (optional)

For sauce:

5 or 6 dates

2 Tbls coconut oil

2 Tbls rice malt syrup

1/3 cup water

METHOD

For pudding:

Spray cupcake pan with baking spray and preheat oven to 180°.
In a pot, melt coconut oil and stir through dates, water, rice malt syrup and 1 teaspoon of cocao. While the dates heat up begin crushing them with a spoon until smooth. Add water if mixture is too thick and then set aside.
In a bowl (or mixer) sift flour and add eggs and milk and mix well.
Add the date sauce made in pot and mix well.
Add remaining ingredients including 1 teaspoon of cocao and stir through. If mixture is very runny add some more wholewheat flour but generally it is meant to be a little runny!
Pour the mixture into cupcake about 2 tablespoons for each and pop in the oven for 25 minutes.
Let cool while you prepare the sauce!

For sauce:

Exact same as the date sauce you made for the cupcakes only with less dates. In a pot, melt coconut oil and stir through dates, water, rice malt syrup and 1 teaspoon of cocao. While the dates heat up begin crushing them with a spoon until smooth. Add water if mixture is too thick and then pour over individual puddings to serve. Enjoy!

Mini Coconut Cream Cakes

Posted on March 26, 2014 by mycleantreats

I woke up this morning feeling a little creative. Someone recently asked me about an alternative for nuts in a dessert base so I decided to do a little experimenting with rolled oats. I wasn’t quite sure how this recipe would turn out, but the combination of coconut cream with chewy oats is fantastic! The oat base holds just as well simply by adding a little rice malt syrup and also makes this treat a filling one! If you’re a coconut lover (you’d be crazy if you aren’t) you can thank me later.

INGREDIENTS

Base:

1 cup rolled oats

12 dates

2 tbls rice malt syrup

1/3 cup shredded coconut

Coconut cream:

1 ½ cups cashews

1/3 cup shredded coconut

1/3 cup coconut oil

1/3 cup almond milk or coconut milk

2 tbls rice malt syrup

1 tsp vanilla bean paste

METHOD

For base:

Soak dates in hot water for 5 minutes and process until fine.
Process oats with dates while adding rice malt syrup until mixture is sticky.
Spray cupcake pan with baking oil or coconut oil and add a spoonful of mixture into each one until 1/3 full and pop in the freezer while you prepare the coconut cream.

For coconut cream:

Blend all ingredients ensuring no chunky cashew bits are present in cream. Add more milk or water to cream if needed to make a creamier texture.
Using a tablespoon, spoon out the mixture and smooth evenly over the mini bases. Pop back in freezer for 3 hours.
Let cool for 15 minutes and decorate with raspberries and coconut!

Chocolate Mousse Cake

Posted on March 24, 2014 by mycleantreats

Years and years ago, I worked at a pie and cake shop with my uncle. Every day I would put glorious chocolate mousse cakes on display that were freshly made with plump strawberries placed neatly on the chocolaty surface. Those sugar-filled cakes were the inspiration behind this recipe. My clean chocolate mousse cake may not have a spongy texture, but it is just as satisfying and great for your heart and brain health (cashews and almonds are both are good sources of vitamin E)! Not to mention the mousse is super creamy and delicious! So I guess you can have your cake and eat it too (a piece or two… or three).

INGREDIENTS

Base:

2 cups almonds

1 cup dates

1/3 cup shredded coconut

2 tbls coconut oil

1 tbls rice malt syrup

1 tbls cocao

Chocolate Mousse:

2 cups cashews

2/3 cup coconut oil

½ cup coconut milk

2/3 cup rice malt syrup

1 ½ tbls cacao

1 tsp vanilla bean paste

½ cup water

Decoration:

5-6 strawberries

Cacao

METHOD

For base:

Soak dates in hot water for 5 minutes and then process until crushed.
Add almonds and process until fine, add rest of ingredients and process until mixture is a little sticky.
Line a cake tin with baking paper and press down mixture with hands until even and pop in the freezer while you prepare the mousse.

For chocolate mousse:

Place all ingredients in blender and blend until there are no chunks of cashews left in the mousse.
Taste and add water if mousse needs a creamier texture or add extra rice malt syrup if you want the mousse a little sweeter.
Pour the mousse over the base evenly and pop in the freezer for around 2-3 hours.
Remove from freezer and sift cacao over the cake to decorate with the strawberries.
Let the cake sit for 15 minutes and cut up and serve!

Tiramisu Squares

Posted on March 21, 2014 by mycleantreats

This is probably one of my favourite recipes. I literally cannot keep my hands off them. Between my mother and I, they are usually gone in less than 24 hours… eek. Seriously though, it is amazing what you can do with a couple of cups of cashews; once blended, the creamy texture that magically occurs makes you feel like you should be EXTREMELY guilty for eating. Especially when fresh coffee is blended through the cream….Mmm. Buona Petite!

INGREDIENTS

Base:

2 cups walnuts

12 Dates

1 Tbs coconut oil

Coffee cream:

1 ½ cups cashews

2 Tbs coconut oil

½ cup almond milk (or coconut milk)

3 Tbs rice malt syrup

1 tsp vanilla bean paste

1 – 2 shots of espresso (or instant coffee)

METHOD

For base:

Soak dates for 5 minutes and process until fine with walnuts and coconut oil.
Line a baking tray with baking paper and spread mixture evenly and pop in the freezer while you prepare the coffee cream.

For coffee cream:

Blend all ingredients together until a creamy consistency. You may need to add extra milk or water while scraping the sides of blender to ensure there’s no cashew chunks. Taste the cream and add more coffee or rice malt syrup if desired.
Remove base from freezer and pour coffee cream over evenly and place in freezer.
Remove after 3 hours and let sit for 15 minutes before serving. Store leftovers back in freezer. Enjoy!

*Recipe adapted from Nicole Joy’s book Eat Dessert For Breakfast

Banana and Walnut Pancakes with Chocolate Date Sauce

Posted on March 19, 2014 by mycleantreats

Mmmm breakfast, the most important meal of the day… It can be difficult to include nutrients into your daily morning fix when you are bustling around town with things to get done! Melbournians are known for their on-the-go lifestyles (similarly to New Yorkers) and a simple sugary option always seems attractive in a rush, however energy levels will stay down and your stomach will be yearning for more. Banana and walnut pancakes are an amazing-tasting, healthy, quick option I guarantee will keep you fuller for longer. You can whip them up in around 15 minutes and the combination of oats and banana means you’ll be ready to tackle the day!

INGREDIENTS

Pancakes:

1 cup rolled oats

1 cup almond milk

1 banana (chopped)

1 tsp vanilla essence

1/3 cup of walnuts

2 egg whites optional

Handful of raspberries

Handful of blueberries

Shredded coconut for decoration

Chocolate date sauce:

1 tbs coconut oil

4-5 dates

1 tbs rice malt syrup

1 tsp cacao

1 – 2 tbs water

METHOD

For pancakes:

Place oats in processor and make oat flour (until oats are very fine) alternatively you can also do this with a rolling pin.
In a mixing bowl, combine all ingredients until runny. If you find the texture is a little clumpy add extra almond milk or water to the mixture.
Pan fry with coconut oil until golden on both sides and leave aside.

For chocolate sauce:

Place dates and coconut oil in small pot and put on low.
While the dates are warming up, use a spoon to crush them (they should break easily when heated).
Add rest of ingredients and stir until rice malt syrup is melted through sauce. If you prefer the sauce runny, add a tablespoon or two of water.
Pour hot sauce over the pancakes and serve with blueberries, raspberries and sifted coconut.

Goji Berry Double Choc Brownies

Posted on March 18, 2014 by mycleantreats

Don’t you hate the feeling when you walk into a café and see those large chunky brownies dripping in sweet chocolate elegantly placed in lovely glass containers? You consider buying it for a second but deep down you know it will probably be over half your daily calorie intake and opt for a muesli bar instead. Café style brownies are what inspired the creation of my goji berry double choc brownies. Containing two superfoods; goji berries and chia seeds, meaning they are actually GOOD for you and also super easy to make!

INGREDIENTS

Brownie:

1 cup of dates

1 cup of walnuts

½ cup shredded coconut

2 tbls raw cacao

2 tbls coconut oil

2 tbls rice malt syrup

2 tbls chia seeds

1 tbls almond spread

½ cup goji berries

1 tsp vanilla essence

Chocolate sauce:

2/3 cup coconut oil

2 tbls raw cacao

2 tbls rice malt syrup

METHOD

For brownie:

Soak dates in hot water for 5 minutes (I usually soak them while I prepare ingredients) and then spoon out the dates and place in processor until crushed.
Process walnuts, coconut, coconut oil, rice malt syrup, chia seeds, almond spread, goji berries and vanilla in together until mixture sticks together (you may have to add some extra rice malt syrup if needed).
Line a baking tray with baking paper and spread into pan and pop in the fridge.

For chocolate sauce:

Blend coconut oil, cocao and rice malt syrup together and pour over brownie mixture.
Refrigerate for 30 minutes and serve!

Caramel Cups

Posted on March 18, 2014 by mycleantreats

This recipe is dangerously delicious – try not to eat all the caramel out of the bowl before you pop into the cups (I struggle with that)! Although they may not be the prettiest of desserts, they will be sure to kick that sugar craving!

PS. You don’t have to be a vegan Nigella to perfect these!

Try it for yourself:

INGREDIENTS

Crust:

1 cup of dates

1 cup of walnuts

3 tbls shredded coconut

3 tbs chia seeds

Caramel:

1 cup of dates

1 ½ tbls melted coconut oil

2/3 cup almond spread

METHOD

For crust:

Soak dates in hot water for 5 minutes and scoop out the dates from the hot water and pop them in the processor until crushed. If you do not own a processor (you should buy one!) you can also pop dates/walnuts on a chopping board and crush with a rolling pin.
Add walnuts, coconut and chia seeds to mixture and process.
Spray circular cupcake tray with baking spray and scoop a tablespoon of mixture and press down firmly leaving a well for the caramel and pop in the fridge while you prepare caramel.

For caramel:

Soak dates in hot water and process.
Add almond spread and melted coconut oil and process together.
Add a teaspoon of mixture into the well of the crusts and pop back in the fridge for 15 minutes and enjoy!

	Kaitlin on Salted Caramel Popcorn Sl…
	mycleantreats on Chocolate Mousse Cake
	Kaitlin on Chocolate Mousse Cake
	mycleantreats on Crunchy Peanut Butter and Choc…
	Sarah on Crunchy Peanut Butter and Choc…