A perfect time of year for this seasonal recipe using freshly foraged chestnuts! Make sure you collect the opened prickly shell ones, which litter our forest floors at this time and it makes a fun day out collecting them. Mind your fingers on the shell spikes and the smooth shelled chestnuts are toxic so you clearly want to avoid them. If you can’t get hold of fresh chestnuts, purée is usually available in the stores.
Here’s the first of some stunning recipes brought to you by Rachel at HealthyandPsyched
If you’re looking for a delicious healthy vegan post-workout snack then I’ve got just the thing- Quinoa Carob Bliss Balls.
These cakey quinoa and carob bliss balls are the perfect healthy snack to combat that 3pm energy slump. They also make a perfect pre- or post- workout snack. They’re are refined sugar free and low GI because they’re sweetened with Chocolate Savvy. Adding quinoa makes these bliss balls a source of complete protein, which can help you to feel fuller for longer and repair your muscles after exercise.
It’s also worth pointing out that many other recipes use nuts for protein and substance, but this one it totally nut-free (although it does contain sesame)! It’s also gluten-free and suitable for vegans. Plus I’ve made it without dates and added raisins for a bit more texture and coconut flour to help it bind.
Serves: at least 6 balls (it depends how big you make them) 0.2 of your 5-a-day
1 1/2 cup cooked quinoa
1/2 cup Savvy organic carob sesame spread: chocolate*
1/4 cup raisins
3 tbsp coconut flour
2 tbsp cacao powder
Pulse together 1 cup quinoa, the Savvy spread and raisins in a blender or food processor. It doesn’t need to be super smooth, but it should be mixed together.
Transfer the mixture to a bowl and stir in the rest of the quinoa and the coconut flour.
Spread the cacao powder on a plate.
Take 1 – 1.5tbsp of mixture and roll into a ball using your hands
Gently coat the carob bliss ball in cacao by rolling it round the plate.
Honey and Banana is an absolute classic flavour combination! So when Savvy gave us some Carob & Honey Spread, simple banana cheesecake instantaneously came to mind!
Carob has a deep, smooth flavor with a touch of acidity, alongside the wildflower, gently lifts the sweet notes from the creamy banana and the rich, bitter chocolate brownie base.
This recipe is great as you can always have in your freezer, kept in a tube and once left for 5 minutes, all the flavours to run into each other. Here’s how you can make your very own Healthy Savvy Raw Banoffee Cheesecake Recipe: Serves: 1
Duration: 10 minutes (allow extra time for freezing)
This ingenious crepe-like pancakes are made with manioc (tapioca) flour. They are a popular street food in Brazil, where they are cooked to order with a variety of sweet and savory fillings. We have a big sweet tooth here at Designed2Eat and was delighted to be given a jar of Savvy Spreads‘ chocolate pot!
Tapiocas are really fun to make and quite unique as it’ gluten free and when combined with Savvy’s dairy free luxurious spread: we were sent to heaven with this recipe!
To make these crepes, manioc (tapioca) starch is moistened with egg and water, then sifted through fine sieve to produce a snow-like powder, however, it can be made without the egg (it’s just much easier to make with it). When this powder is sprinkled onto a hot nonstick skillet, it quickly melts together to form crepe. They even flip easily, if you are brave enough to toss one into the air with the skillet.
This is the most perfect weekend sweet breakfast. Dairy Free, Sugar Free, Gluten Free yet all the crisp and creamy texture from a Chocolate Stuffed Pancake.
Here’s how you can make your very own Savvy Chocolate Spread Stuffed Crepe Recipe:
Quick, easy and indulgent Savvy Christmas Snowball Truffles.
Makes around 24.
These are an absolutely delicious and indulgent treat for the discerning health-food connoisseur. They’re lovely and soft with the nuts providing nibbly bits. Perfect for Christmas parties and when the kids come home – get them to make them!
One (200g) jar of Date & Sesame Savvy (or try Chocolate for that extra cocoa-kick!)
100g desiccated coconut, plus extra for rolling
75g mixed nuts
40g cocoa powder
1/4tsp almond essence (optional)
1. Put the Savvy in a medium sized bowl.
2. Chop the nuts in a food processor and add to the Savvy with the coconut and almond essence.
3. Sift the cocoa powder into the other ingredients then mix thoroughly with a wooden spoon – the mixture will be quite stiff.
4. Break off truffle-sized pieces of the mixture and roll into balls, then roll them around in the extra coconut.
5. These are great served chilled from the fridge. Enjoy!