A nice and quick recipe for you this week! Often while I’m looking through Pinterest, I see bliss ball recipes, but they mostly contain dates. I don’t mind dates, but often find the raw food recipes containing them quite rich. This pin and recipe for Brownie Bites caught my eye – not only were they lactose and gluten free, they required no cooking and also had no dates.
This week has been one of those busy ones, filled with a few of my cheat dinners (of the sauce from a jar variety) and a bit of eating out. I did manage to bake up a double batch of the carrot cupcakes I posted about a few weeks ago (just as delicious as I remembered) and also managed to make another loaf of Banana Bread. I’m going to have to make this part of my regular rotation, as I finally calculated the savings each week!
At the end of the week, I was still craving something sweet and wanted something quick and easy to fill the void! This recipe by the Unconventional Baker did the trick. It comes together really quickly and easily – probably the longest part for me was actually rolling the balls and getting the coconut on the outside! The ingredients whiz together in the food processor in a minute or two, and it’s delicious.
These bites of sweetness are perfect both straight after rolling and after refrigeration. The recipe includes an option for coconut cream which I didn’t use, but I think next time I’ll give it a go!
Let me know if you give these a go, especially if you try it with the coconut cream.
When I stumbled on this pin in my Pinterest feed, I was thinking that a dairy free Twix bar slice was just too good to be true! I popped it on one of my boards thinking I’d give it a go at some point, and didn’t think too much more of it. Just 2 weeks later after a morning tea at work, I decided I needed to try this slice. If it worked out, I hoped it would convince some of my colleagues that it was possible to make delicious dairy free sweets that I could eat!
I’ve just gotta say, this recipe has changed my life! Well, maybe that’s a slight exaggeration, but it is amazingly delicious and tasty! Not only is it dairy free (actually it’s vegan), it’s also gluten free so all of my friends will be able to enjoy this one!!
With only six ingredients (almond butter, maple syrup, cocoa powder, coconut flour, salt and vanilla extract) there isn’t too much to buy, and you re-use the ingredients throughout the layers. I did substitute cocoa for cacao since I couldn’t find any cocoa with no traces of dairy, but everything else I used by the book! Check out the recipe over at Bakerita’s blog.
I ended up refrigerating the whole thing overnight before cutting the next morning. Pulling it out of the fridge I thought it was looking good (that’s sea salt flakes on the top) but I was a bit nervous as to what I’d find when I cut into it.
I needn’t have worried. The three layers remained distinct, and when I snuck my first taste (I couldn’t wait until I took the photo) I was in heaven! The caramel was just gooey enough, and without knowing it was mostly almond butter, you would not have been able to tell! The balance of the salty and sweet was perfect to balance out the richness of the cacao. My only complaint, there wasn’t enough! I took it into work and it disappeared within about 5 minutes, and I’ve been told to make double the batch next time I bring it in. 🙂
I’m visiting another lactose intolerant friend for a craft day this weekend so I have another batch of cookie base in the oven as we speak. I can’t wait to eat it again, and this is firmly in my repertoire of sweet goodies now!