Tag Archives: easy recipes

Fun Fairy No-dairy Cakes – for you and the kids (or just you..!)

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Everyone loves a fairy cake don’t they? And I bet you all remember the first time you made them with mum, or dad, or gran or the cat! 😉 I certainly do and whenever I see them now they take me right back to those days – the excitement of watching them rise in the oven, getting to lick the bowl, and the best bit – icing and decorating them! So I thought, as spring is in the air, Easter is coming up, and school holidays are on the horizon that it was about time to post a fun recipe for fairy cakes that’s dairy free and low gluten for you to make with the kids. It’s not just for kids though – I don’t have kids and I still loved making them (not sure what that says about me though 😉 ) and better yet they’re only about 125 kcals each!

These went down well with my tasters Colette (from Pure Form Fitness Kitchen) and her hubby Rod, “better than normal cupcakes” apparently :). My Gran (who is 97 and an amazing baker) told me it was the best cake she’d tried so I take that as a good thing 🙂 See what you all think 🙂

1 cup of non-dairy milk (I used Soya milk but you could use almond milk or coconut milk if you prefer)
1 tsp Cider apple vinegar
1 1/4 cups Spelt flour
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar/ coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Olive oil
2 1/4 tsp Vanilla extract
Raw golden icing sugar/normal icing sugar – enough to ice them!
Juice of half a lemon (if you want lemony icing)
Decorations – mini eggs, flake, smarties, your choice of non-dairy chocolate, sugar balls etc
Kids (optional 😉 )

Preheat oven to 350 F. Put the soya milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the soya milk mixture, oil, sugar and vanilla extract to a large bowl and mix together. Sieve the flour, cornflour, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. Pour into cupcake liners in a muffin pan – this should make approximately 15 cakes. Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean. Once done place on a wire rack to cool.

Easter fairy cakes 🙂

Wait until they’re really cool to ice them. Mix up some icing using the icing sugar and a few drops of fresh lemon juice (if desired) and water until you get a paste-like consistency. Ice the cakes and then let the fun begin – decorating! The world is your oyster – you can do whatever you like. For Easter why not try making some little chocolate birds nests or flowers, or you can have a go at a little bunny. To make the ears slice the top off one of the cakes (inevitably you will have one that has risen too high so you can use that) and carve into ear shapes. Ice lightly and then stick on with more icing. They tend to flop a bit but I kinda like that! 🙂 Then eat!

Dairy-free, Spelt Shortbread

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I have some friends who love shortbread so I thought I’d try to make some dairy-free, “healthier” shortbread for them. I’ve stuck with spelt flour here as it’s easier to work with than the gluten free flours but I may have a play around with gluten free blends later 🙂 This recipe was a little too sweet for my primary taster so if you don’t like things too sweet reduce the sugar to 1/3 cup. If you like things sweet then up the sugar to 3/4 cup 🙂

wholewheat shortbread

For my first attempt I used white spelt flour and olive oil, for my second batch I lowered the sugar to 1/3 cup and used wholewheat spelt flour and a mix of almond and hazelnut oil. I think I prefer this version – it’s nuttier and the wholewheat gives it a real crunch. It would be better with only almond oil I think but I didn’t have enough! 🙂

1 1/2 cups and 1 tbsp Spelt flour
1/4 cup and 2 tbsp Rice flour Rice Flour
1/2 cup Raw unrefined sugar (golden cane sugar or coconut palm sugar)  (plus some to sprinkle on top)
1/8 tsp Himalayan rock salt
1/4 tsp Baking powder
2/3 cup Olive oil / Almond oil / Hazelnut oil/ Canola Oil  (Or butter 5 1/2 Oz)
2 tsp Vanilla extract

Preheat oven to 325 F. Line an 8″ sponge tin (or shortbread tin) with greaseproof paper. Put the sugar in a food processor and pulse until it’s more of a powder. Don’t worry too much if you can’t get it really powdery – just make sure it’s broken down a bit. Mix the flours, baking powder and salt together in a bowl and add the sugar. Make a well in the centre and pour in the oil and vanilla extract, then combine well using a metal spoon. Keep going until you have a smooth dough then transfer it to the pan and press it down firmly. Using a fork make holes in the top and with a knife score the shortbread lightly into 8 segments. Sprinkle the top with raw sugar if using.

Place in the oven for 40 – 45 mins. Remove and allow it to cool in the pan for 15 minutes then score it again. Take it out of the pan and break the wedges apart and leave to cool on a wire rack. Stored in an airtight container. It can also be wrapped in clingfilm and frozen at this stage – just make sure when you defrost it you defrost it on a wire rack, outside the container you froze it in.

These are perfect with a cup of coffee and also make a fab gift for Easter, Christmas or any time in fact! 🙂

Marmalade Loaf – low gluten, dairy-free

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My mum makes excellent marmalade, marmalade so good even Paddington Bear would be licking his little furry lips 🙂 Soooo as it’s mother’s day weekend and in honour of my amazing Mum and her expert culinary skills I’ve decided to use her yummy marmalade and make a marmalade loaf! This is dairy-free and low-gluten. The oil makes it super moist and the tanginess of the marmalade really goes well with the sticky sweetness of the loaf. If you liked my scrumptious carrot cake or Banana bread you will definitely like this 🙂 If you find marmalade a bit too bitter for your liking, just up the amount of icing sugar in the glaze, or use a different preserve for the glaze.

200g Spelt flour (you could use a gluten-free flour mix if you prefer)
100g Raw golden caster sugar
1 tsp ground all spice
1 tsp baking powder
½ tsp bicarbonate of soda
zest of 1 Orange
zest  of ½ Lemon
100g Currants, raisins and sultanas
140ml Olive oil or Almond oil
5 tbsp Homemade seville marmalade
125ml Soya milk
1 tsp White wine vinegar
2 tbsp Raw golden icing sugar
1 tbsp Coconut Palm Sugar/ raw unrefined sugar

Pre-heat oven to 150 – 160C. Line a loaf tin with greaseproof paper.  Put the flour, baking powder and bicarbonate of soda, ground allspice, caster sugar, orange and lemon zest and dried fruit into a bowl with a pinch of salt and mix together. Put the oil and 2 tbsp of the marmalade in a pan and heat very gently to soften the marmalade. Don’t let the mixture get too hot. Once the marmalade has melted stir in the milk (it won’t combine properly but just give it a good mix). Pour all this into the flour mixture, add the white wine vinegar and mix well. Pour the batter into the loaf tin and place in the oven for an hour, or until a skewer inserted in the middle comes out clean.

While the loaf is cooking you can make the glaze. Add 3 tbsps marmalade and 2 tbsp water to a pan. Heat gently and add the icing sugar. Stir and continue to warm gently until it’s bubbling and syrupy. You may need to add more icing sugar to taste and to ensure it goes sticky. Whilst warm it will be runny though so allow to cool slightly if unsure. You can always reheat to make it liquid again.

When the loaf is cooked remove from the oven and pour the glaze onto the top of the load and sprinkle with the coconut palm sugar. Let it cool in the tin and don’t try to cut it until it’s cool (or if you’re like me, ignore that last bit of advice and have fun picking up all the crumbly bits as it falls apart 🙂 )

Better Buns! Hot cross ones that is…

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Last week I posted a recipe for dairy-free, gluten free hot cross buns. The taste was spot on but they were a little dense for my liking. I’ve still not worked out the best gluten-free flour mix to use but I had a go with spelt flour and tweaked the recipe just a tad and these are great! They’re not gluten-free, but they are low gluten and spelt flour is often tolerated much better by people with gluten intolerance than normal flour so they’re not awful 🙂

So basically I used white spelt flour, instead of the rice flour, corn flour and xanthan gum and upped the yeast a bit…and….. we have… yummy buns! 🙂 woohoo! 🙂

 

Chunky Cherry Chocolate Mini Loaves

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This is another one of Isa’s recipes – it sounded so good I just had to try it and it definitely doesn’t disappoint! You don’t have to use mini-loaf tins for this, you could just use muffin tins but loaves taste better for some reason! You can get the tins here.

I won’t waste anymore time talking about these – just get stuck in! 🙂

1/2 cup Apple puree

1/4 cup Almond butter

1/3 cup Cocoa powder

1/3 cup Almond milk/soya milk/any non-dairy milk

1/3 cup + 2 tbsp boiling water

3/4 cup Coconut palm sugar/ unrefined raw sugar

1 tsp Vanilla extract

1 tsp Chocolate extract (if you don’t have this then use another tsp vanilla extract)

1/8 tsp Almond extract

1 1/2 cups Gluten-free flour mix (or spelt flour if you’re not worried about gluten-free)

3/4 tsp Bicarbonate soda

3/4 tsp Himalayan rock salt

4 oz Chocolate chopped into chunks (use vegan chocolate if you want to keep this dairy free – my favourite vegan recommends green and black’s)

1 cup chopped Sweet cherries

Preheat oven to 175 C and boil the kettle (no, not for tea – though that wouldn’t hurt!).

Put the apple, almond butter, milk and cocoa powder in a mixing bowl. Add 1/3 cup boiling water and mix quickly with a fork to make a thick chocolate sauce. Add the sugar and extracts and mix well. Sieve half the flour, bicarbonate soda and salt into the mix and mix gently. Add 1 tbsp boiling water and mix again. Add the rest of the flour mixture and another tbsp boiling water and stir until smooth. Go gently – don’t over mix. Finally add the chocolate chunks and cherries and fold in to the mixture.

Pour into the tins (this recipe will give approx 8 – 9 tins) and put in the oven for 25 – 30 mins.

Fresh out the oven

Check they’re done by sticking a skewer in the centre, if it comes out clean they’re done (bear in mind you may hit a cherry or chocolate when you do this so you’re looking for a lack of cake dough on the skewer – chocolate or cherry juice is fine!). Allow to cool in the tins for 10 mins then take out of the tins and cool on a wire rack. They really need to be eaten warm so the chocolate is all melty! 🙂 Yum Yum Yum! 🙂

 

Hot Cross Fun!

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Another weekend and another challenge! This time to have a go at some “healthy” hot cross buns!

So here goes – gluten-free, dairy free hot cross buns! If you’re not fussed about gluten free you could substitute the cornflour, rice flour and xantham gum for spelt flour. If you like it you can use candied peel instead of the orange and lemon zest too. I don’t think this recipe is quite right yet – the flavour seems to hit the mark, and they look ok (if a bit “rustic”) but they are quite dense. I willl have another play around with the recipe next weekend I think and see if I can impove it. I do wonder if it’s the flour mix causing the denseness? I’d be interested to hear how others get on if they try these 🙂 Being a little dense isn’t too much of a bad thing – I still managed to devour 3 of them in one sitting! 🙂

150g Cornflour

100g Rice flour

1.5 tsp Dried yeast

0.5 tsp Xanthan gum

2.5 tbsp Coconut palm sugar / unrefined raw sugar

0.5 tsp Himalayan rock salt

1 tsp Mixed spice

0.25 tsp Ground cinnamon

Zest of 1 lemon

Zest of 1 orange

50g  Olive oil

225 ml Warm water

100g Raisins / currants

For the Cross (optional)

4 tbsps Rice flour

1.5 tsps Cornflour

pinch of Xanthan gum

1.5 tbsps Coconut palm sugar/ unrefined raw sugar

enough water to make a pipeable paste

For the glaze: 3-4 tbsps Golden syrup

Preheat the oven to 180 C. Put the flours, yeast, xantham gum, spices, sugar, salt and orange and lemon zest into a bowl and mix well. Next add the oil and then start to add the water gradually, mixing as you go using a wooden spoon. The mix will have the consistency of a cake batter. Beat until all the lumps are gone. Finally stir in the raisons/currants. Scrape the mixture into the centre of the bowl and cover with clingfilm and leave to rise in a warm place for approximately 10 mins. It won’t rise dramatically but it will bulk up a bit.

The proof is in the pudding.... or the hot cross bun dough!

While you wait you can make the dough for the cross. Put the flours, sugar and xantham gum into a small bowl and add enough water and mix to make a pipeable paste. Put this mixture into a piping bag, or if like me you don’t have one just pop it in a small plastic sandwich bag and then cut off the corner to pipe through.

After the dough has sat for 10 mins spoon it out onto a baking tray. Try to give your buns as much height as possible when you put the dough out. Pipe the white cross over them. Cover the tray loosely with clingfilm and leave to prove in a warm place for another 5 mins.

Place then in the oven for 10 – 15 mins. Check them regularly – the tops should start to brown and they should sound hollow when tapped on the base! Once done remove from the oven and allow to cool. If you want to glaze them then gently warm the golden syrup and then paint over the top while the buns are cooling (warning it makes them deliciously sticky!).  Allow to cool.

These are definitely best eaten warmed or toasted with some lovely home-made jam! 🙂

Almost “healthy” Sticky Toffee Pudding

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Ah sticky toffee pudding, possibly one of my favourite childhood desserts! A classic school dinner pud that always brightened the coldest, wettest school day. I’ve not had a sticky toffee pudding for years though, so when my favourite vegan, Mel, suggested I have a go at making one this weekend I jumped at the chance.

This one’s perfect as a comfort pudding on a cold evening, served with some dairy free custard. It definitely needs to be served warm, and you definitely need the sauce with it – and lots of it! The pud itself is not over-sweet, if you’re looking for something sweeter you might want to use unrefined sugar instead of the agave. but once you pour the sauce over it I’m sure you’ll find it will satisy any sweet tooth.

As a nice twist you can soak the dates in rooibos tea and make an earl grey caramel sauce (I’ll explain below!). If you don’t have the rice and quinoa flour you can substitute it for an all purpose plain gluten free flour mix (you also need to leave out the xantham gum if you do this), or if you just want to make it low gluten you can use white spelt flour (and again, leave out the xantham gum).

1 1⁄4 cup Dates, pitted

3⁄4 cup Warm water or rooibos tea

1 tsp  Baking soda

1 cup Rice flour

1⁄4 cup Quinoa flour

1⁄2 tsp Himalayan rock salt

1 3⁄4 tsp Baking powder

1⁄4 tsp Xantham gum

1⁄4 cup Coconut oil (melted)

1⁄3 cup Agave nectar or Sweet Freedom (or 1/2 cup Coconut palm sugar or unrefined raw sugar)

1 Tbsp Date syrup

1⁄2 tsp Vanilla extract

2 tbsp Ground linseed (flax seed) mixed with 1/2 cup water (or rooibos tea)

For the sauce:

1⁄2 cup Coconut oil

1⁄2 cup Coconut palm sugar or unrefined raw sugar (or Agave)

1⁄2 cup Coconut milk or Soya milk (infused with earl grey tea if you want – details below)

1 tsp Vanilla extract

1 tbsp Cornflour or Arrowroot powder mixed in a small amount of cold water (to form a loose paste)

Preheat the oven to 175 C and grease 5 – 6 small ramekins. This recipe filled 5 of these mini loaf tins (which are brilliant by the way!) but you could use a larger tin and create one big pud!

Put the dates and water/tea in a small pan and simmer for 5 mins. Then let it sit for 15 mins until the dates are nice and soft. Meanwhile sieve all the dry ingredients (except the bicarbonate of soda) into a bowl. Put the coconut oil, agave, date syrup, vanilla and flax mix in another bowl and mix until well combined. Once the dates are soft add in the bicarobonate of soda and let it foam. Then lightly mash the dates before adding to the wet ingredients. Mix it all together and add in the dry ingredients and combine well. Pour into the greased tins. Place the tins in a bain-marie – I used a roasting tin with enough water in to go up to half the height of the load tins.

5 little puds in my version of a bain-marie just waiting to go in the oven

Bake for 30 – 40 mins until a skewer comes out clean. Keep an eye on the puds – if they start to get too brown on top then lightly place a sheet of tin foil over them to prevent burning. Remove from the oven and allow to cool in the tins for 5 mins before transferring to a wire rack.

Now for the sauce! If you want to go for an earl grey (or any flavoured tea) sauce then you need to infuse the coconut or soya milk with the tea first. Put the milk in a small pan on the hob, add 1 tbsp of loose tea or 2 tea bags and gently warm it. Do not let it simmer or boil. Let is sit for a good 15 mins, then strain it for use.  To make the sauce melt the coconut oil in a small pan over a low heat. Whisk in the sugar, stirring continuously until it dissolves (approx 3 – 4 mins). You may find it won’t completely dissolve – don’t worry about this, it will still work. Ad the milk a little at a time. When you first add it it will spit and fiz and you’ll panic like I did and think you’ve mucked it up! Just stir quickly and then add the rest in one go, stirring all the time. You’ll find this will instantly create a smooth sauce.  At this point keep stirring to combine the oil (it does tend to want to separate out). If you like your sauce runny leave it as it is, but if you want something thicker then add the cornflour/arrowroot mix – stirring continuously whilst still on the heat. Stir until it thickens and then remove from the heat and pour into a jug for serving.

This pud NEEDS to be served warm so either eat it right away or re-heat it later 🙂 Enjoy the stickiness! 🙂

Raw chocolate truffles! :)

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As it’s valentine’s day I just had to give this recipe for raw chocolate truffles a try. I modified the recipe a bit – I subsituted the honey in the original recipe with Agave and because they tasted a bit sweet to me I added in a tablespoon of carob powder too. They’re not half bad for a healthy truffle and very easy to make!

a perfect post dinner treat

This will make loads! I cut the ingredients down by a third and it made 10 decent sized truffles, but I’ve put the original amounts here so you can decide for yourselves how many to make! 🙂

3/4 cup Raw Cacao Powder

2 cups of Ground Almonds

1/2 cup Agave Syrup

3 tbsp Carob Powder

1 tbsp Coconut oil

Dessicated coconut for rolling

Mix all the ingredients together in a bowl. If the coconut oil is too solid you may need to soften it first in the microwave. Once combined roll into truffles and roll in dessicated coconut. They can be eaten immediately but are best if chilled first – either in the freezer or fridge for as long as you can wait! 🙂

Love is in the air! and in my cake tin…

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I am not a big valentine’s day person to be honest, at least not in it’s commercial form but as an excuse to make cute little heart shaped yummy things then I think it’s great! 😉

Sooo I’ve been playing again and have come up with a few simple, tasty, low gluten, dairy free valentine’s treats! These are available in limited numbers to order, just drop me a line if you’d like some.

Ginger love hearts

spice up your valentine's day

1/3 cup Olive oil

3/4 cup unrefined raw sugar (golden raw caster sugar, coconut palm sugar, or dark raw cane sugar)

1/4 cup molasses

1/4 cup soya milk

1 cup amaranth flour / quinoa flour

1 cup gluten free flour mix (make your own or you can use an organic pre-mixed one. If you want low gluten not gluten free then go for spelt flour instead of the amaranth and gluten free flours)

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1 and 1/2 tsp ground ginger

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 tsp Himalayan rock salt salt

This recipe will make about 50 small heart biscuits (2 – 3 cm) so you may want to halve it or even quarter it depending how many you want and how big your cutters are.

Whisk the oil and sugar together in a large bowl. Add the soya milk and the molasses and whisk all together. Sieve the flours, spices and baking powder, salt and bicarbonate of soda in to the wet ingredients and mix until it forms a dough. The dough may seem quite moist. You want it to be workable but not so sticky that you can’t lift it. Add a bit more flour if it is too wet. Wrap in cling film and leave in the fridge to chill for an hour (the dough can be left in the fridge for several days so you don’t have to use it all at once. It can also be frozen).

Preheat the oven to 175 C and line a baking tray with greaseproof paper. Roll the dough out on a floured surface. It’s worth trying small amounts of dough at a time and be generous with the flour. It will stick a bit but don’t worry. You want it to be rolled out fairly thin but not too thin – maybe 5mm thick or so. Use a small heart shaped cutter (I use a 2 – 3cm cutter) to cut out the biscuits and transfer to the baking tray. Bake for 8 minutes. Then remove from the oven and allow to cool on the tray for 3 minutes before transferring to a wire rack. They will seem soft when they come out the oven but as they cool they harden. If you want super crispy biscuits just pop them back in the oven for another few minutes.

Give them to the one you love.. or just eat them all yourself!

(these are available in bags of 20 for £2.50 – contact me for more details)

Brownie love bites

chocolately loveliness!

165g Silken tofu

100g white spelt flour

65g Whole-wheat spelt flour

70g Cocoa powder

6 tbsp Water

8 tbsp Agave syrup  AND 2 tbsp Date syrup

200g unrefined raw sugar/ coconut palm sugar

A handful of chopped pecans and dried cherries

2 tsp Vanilla extract

1/2 tbsp Ground brown linseed

1.5 tbsp Hot water

1/4 tsp Baking powder

1/4 tsp Salt

Mix the ground linseeds with the 1 1/2 tablespoons of hot water and set aside to thicken.  Preheat the oven to 180 C  and then line an 8-inch x 8-inch x 2-inch baking tin with greaseproof paper and lightly oil.

Blend the tofu, water, agave syrup, date syrup, cocoa powder, linseed mixture, and vanilla extract until completely smooth. Place the remaining ingredients, except the pecans and cherries, in a mixing bowl and stir until they are well combined. Then pour the wet mixture into the dry ingredients, and stir well. Finally, gently fold in the pecans and cherries.  Pour the mix into the tin and place in the oven for 30 mins, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 mins, then cool on a wire rack. Whilst still warm use a small heart cutter (2 – 3 cm) to cut out heart shaped brownie bites. You should get 12 – 15 out of one tray of brownie (and you get to eat all the little off cuts!) 🙂

Available in bags of 5 for £4

Chocolate orange cupcakes – full of gluten free dairy free chocolately love!

perfect to share

1 cup rice flour

3/4 cup raw unrefined sugar (coconut palm sugar, raw cane sugar etc)

1 cup soya milk

1 tsp apple cider vinegar

1/3 cup olive oil

1 tsp vanilla extract

1 tsp natural valencia orange extract (omit this if you don’t like orange flavour – could be replaced with 1/2 tsp almond extract, chocolate extract or more vanilla extract)

1/3 cup cocoa powder

3/4 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp himalayan rock salt

For the icing:

1/4  cup cocoa powder

1/4  Agave syrup

1 – 2 tbsps Unrefined golden icing sugar

Sugar hearts to decorate

Preheat oven to 175 C and line a muffin pan with muffin cases (this should make about 12).

Whisk together the soya milk and vinegar and leave to one side to curdle. Add the sugar, oil, vanilla extract, and any other extracts you’re using. Beat until foamy using a hand whisk (or you could use an electronic one if you’re feeling lazy!). Sieve the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl. Add to the wet mixture a little at a time, stirring in between. Mix until smoothish (some lumps are ok). Taste it at this point and if necessary add more extract if needed. Pour into the muffin cases and place in the oven for 18 – 20 minutes or until a skewer inserted in the middle comes out clean. When done, remove and allow to cool in the tin for a few minutes, then transfer to a wire rack to cool.

In the meantime you can make the icing. Put the cocoa and agave into a small saucepan and heat very very gently (this is important – do not over heat it!). Stir continuously until it is well combined. Add the icing sugar and stir well. Have a taste to check it’s sweet enough for you, if not add a bit more agave or icing sugar. The mix will be quite runny when warm but will harden when cool – it will never be completely hard (unless you add a lot of icing sugar!) so it will be a bit sticky – which I personally love! 🙂

Once the cakes are cool you can apply the icing and then add some decorations – then enjoy!

These are available in boxes of 4 for £5.50

Dairy Free Chocolate Pudding Truffles

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As indulgent as any bought truffle and full of goodness!

This is another of my recipes featured on Pure Form Fitness Kitchen. It’s a modified version of a fab chocolate pudding from there and it works really well for making individual little truffles. I’m a chocolate monster so I need my chocolates and these totally hit the spot. You can get creative and add whatever flavours and fillings you like 🙂

 

1oz Cocoa butter

3 tbsp Cocoa powder

2 tbsp Pure protein powder (vanilla)

½ Avocado

Agave syrup to taste

A few drops of Valencian orange extract, peppermint extract or cinnamon, cayenne pepper etc

Chopped roasted hazelnuts, dried cherries, dried apricots, dessicate coconut, roasted almonds, etc (anything you want to put in them!)

Melt the cocoa butter gently on the hob or in the microwave. Mix the cocoa in until well combined. Add the avocado and blend until smooth (a wand blender works best). Mix in the protein powder and agave to taste. A your flavours and  nuts or dried fruit to taste. Combinations that work well are – hazelnut and dried cherry (rolled in chopped hazelnuts), cranberry and orange extra (rolled in dessicated coconut), roasted almonds rolled in cinnamon sugar, cayenne pepper (rolled in cocoa powder), peppermint extract, or just plain!  When smooth roll into small balls and roll in a coating if you want – it will seem very soft at this point but as the cacao butter cools they will firm. Leave in the fridge to cool, then enjoy!