Niki’s Dark Chocolate and Blueberry-Cream Squares

2016, Healthy, International, nikibakes.co.uk, Spring, Summer, Sweet

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Hey everyone!

Fancy an indulgent little sweet treat to usher in the summer?

Look no further than my Dark Chocolate and Blueberry-Cream Squares!

Blueberries are full of goodness guys; they help fight against cancer and contain an abundance of antioxidants, notably flavonoids.

The dark and rich raw cacao used in the chocolate layer is also a mood enhancer and helps maintain good heart health. Let me show you how easy and fun it is to make these dairy free squares guys, a great show stopper for a dinner party or to impress someone on a first date…read on…

All you need for about 16 squares is:

For the Blueberry Layer:

A punnet of organic blueberries

2 tablespoons of organic maple syrup (Meridian is a great choice: http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup)

1 tablespoon of coconut cream (Biona is always my go to for coconut based products: http://www.biona.co.uk/product-272-4.html)

For the Coconut-Cream layer:

200ml of coconut cream

1 tablespoon of organic maple syrup

2 tablespoons of desiccated coconut

For the dark chocolate layer:

2 tablespoons of organic cacao powder (the raw chocolate company is a good choice)

2 tablespoons if maple syrup

3 tablespoons of organic coconut oil (pukka or Lucy bee is a great choice here guys)

From your kitchen:

A standard silicone cube tray

A whisk

A few teaspoons

2 mixing bowls

A food processor (Optional)

A small saucepan

A silicone spatula

A fork

Start off by creating your quick and delicious dark chocolate layer. In a small saucepan melt the coconut oil over a very low heat. Once completely melted, add your maple syrup and raw cacao powder and whisk thoroughly for about a minute. Once fully incorporated, spoon your dark chocolate mixture into the base of your moulds with a teaspoon.

Let them cool for a couple of minutes and then pour in the freezer for about 10 minutes. Whilst this is happening you can get on with your coconut layer. This couldn’t be simpler guys, just whizz or hand whisk the ingredients needed for the coconut cream layer and gently add them as the next layer in your silicone moulds. Freeze for another 5 minutes whilst you whisk or whizz up your blueberry layer (my favourite part!).

Simply blitz up your blueberries, coconut cream and maple syrup in a food processor (or mashing up with a fork works just as well). Layer that on top and freeze for a final 30 minutes or so.

You are now ready to enjoy them with your loved ones! They keep for about a week in the freezer, just allow a couple of minutes to thaw before enjoying them.

Please check out my links below for all the products I have mentioned.

Happy Baking Guys!

Niki

Recipe Creator

https://www.lucybee.co/

http://www.biona.co.uk/product-272-4.html

http://www.therawchocolatecompany.com/shop/make-your-own/cacao-powder-180g

Some useful articles:

https://www.onnit.com/academy/health-benefits-of-cocoa-an-ingredient-of-hemp-force/

https://www.onnit.com/academy/mct-fats-found-in-coconut-oil-boost-brain-function/

Niki’s Tropical Cake

2015, Healthy, nikibakes.co.uk, Spring, Summer, Sweet

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Aloha!
Yes. Let me surround you with coconuts…blueberries and pineapples! Okay…so we may not be by the beach exactly but this doesn’t mean you can’t inject some exotic flavours into your cuisine. This gorgeous weather has set me up for my light and gluten-free tropical cake. Bursting with flavours and just the right amount of sweetness, you will love the crumb-like coconut flour texture of the cake coupled with the juicy and soft pineapples and blueberries. All you need is:

1 handful of blueberries
½ a pineapple, sliced into rings (please don’t use canned pineapple if it can be helped!)
1 cup of coconut flour
½ cup of ground almonds
½ tsp of Himalayan salt
1 tsp gluten free baking powder
2 eggs
3 egg whites
¼ cup of almond/rice/coconut milk
¼ cup of coconut oil
¼ cup of honey OR stevia

tropics3

 

Have your oven preheated to gas mark 3 and firstly place your pineapple rings and blueberries at the bottom of your baking dish. Next, combine your coconut flour, almonds, salt, baking powder, eggs, coconut oil and honey/stevia together with an electric beater (or a strong hand will do) for about five minutes. Thin out your batter slightly with your desired milk and scoop out delicately onto your pineapples and blueberries.
After 25-30 minutes, turn out your cake (so much fun! Okay…and a little bit of anxiety) and watch your family and friends’ eyes glaze over as they see your wonderful creation! If you fancy being really extravagant, serve with some chilled coconut cream on a really hot day!

Yummy!

Happy Baking and enjoy those rays!

Niki