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2 SWEET + HEALTHY TREATS

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Fearne Cotton shares her family-friendly recipes...

Two recipes for healthy puddings, by Fearne Cotton

GOJI BERRIES + COCOA BARS (BOTTOM OF PICTURE)

Goji berries are a superfood with a super taste that marries perfectly with the cacao in this recipe. Gojis are naturally sweet and full of vitamin C, which will rally your immune system when you feel run-down. These bars are easy to make and handy to store at home for an energy-packed snack. They’re a great sweet treat for kids too, with no refined sugar, for a stable release of energy.

Makes 8–10 bars

Ingredients:

  • 160g raw unsalted almonds
  • 3 tbsp coconut oil
  • 20 dried dates, pitted
  • 3 tbsp goji berries
  • 3 tbsp raw cacao powder or unsweetened cocoa powder, plus extra for coating

Method:

Line a 20 x 10cm baking tray or 1kg loaf tin with cling film. Place all the ingredients in the bowl of a food processor and blitz for about 1 minute, until it forms a paste that sticks together when you press it between your fingers.

Tip the mixture into the lined tray, and press it down, compacting the mixture until it is smooth and level. Cover and chill until firm or ready to serve. Once firm cut into 8–10 bars. The bars will keep well in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 1 month.

 

BLACKBERRY + LEMON CASHEW NUT SLICES (TOP OF PICTURE)

These little gems look so pretty with their pastel colours and neat lines. They taste as good as they look and contain no nasties, so you can serve these up knowing you’re not going to have a sugar high followed by a slump an hour later. The nuts are filled with good fats and protein and the fruit gives you a nice boost of vitamin C.

Serves 10

Ingredients:

For the base:

  • 100g raw unsalted almonds
  • 100g raw unsalted cashew nuts
  • 90g dried dates, pitted
  • 1 tbsp coconut oil, melted
  • Pinch of sea salt

For the middle layer:

  • 250g raw unsalted cashew nuts, soaked in plenty of water for
  • 6 hours or overnight
  • 3 tbsp honey
  • 50ml lemon juice
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • Pinch of sea salt

For the top layer:

  • 150g raw unsalted cashew nuts, soaked in plenty of water for
  • 6 hours or overnight
  • 2 tbsp honey
  • Grated zest of 1 unwaxed lemon
  • 150g blackberries
  • 3 tbsp coconut oil, melted

Method:

Line a 10 x 20cm tin or a 1kg loaf tin with cling film. First, make the base. Place all the ingredients in the bowl of a food processor and blitz until the mixture forms a paste that sticks together when you press it between your fingers.

Tip the mixture into the lined tin, and press it down, compacting the mixture until it is smooth and level. Place the tin in the freezer for 20 minutes to set.

To make the middle layer, drain the nuts and place them in the bowl of a food processor with the remaining ingredients and blitz until completely smooth. Pour the mixture over the chilled base. Smooth the surface and return the tin to the freezer for 20 minutes to set.

To make the top layer, drain the nuts and place them in the bowl of a food processor with the honey and lemon zest. Blitz until the mixture forms a paste, then add the blackberries and coconut oil and blitz until smooth. Pour the mixture over the middle layer in the tin, smooth out and return to the freezer once again for 2 hours to set. Remove the tin from the freezer, lift out the slab and lay it on a board.

Cut into slices and serve immediately. The slices can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month; just remember to take them.

:: Taken from Fearne Cotton's new book, Cook Happy, Cook Healthy 

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