Niki’s Bountry Bars

2016, Christmas, Healthy, nikibakes.co.uk, Sweet

bountyyy

Hey guys!Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

All you need is:
(Makes 8 bars)

(Use natural/organic ingredients were possible)

220g of organic desiccated coconut Coconut merchant

120ml of organic coconut cream

1/4 cup of maple syrup from Biona

A teaspoon of Himalayan pink salt

1 tablespoon of coconut oil LucyBeeCoconutOil

1/2 teaspoon of vanilla extract Steenbergs Organic Fairtrade spices, herbs, seasonings and ingredients

250g 85% dark chocolate Green & Black’s

In a small saucepan heat the maple syrup, coconut cream and coconut oil. Allow to cool a little before pouring over your desiccated coconut with the vanilla extract and mix well until a soft dough like consistency forms.

Flatten evenly with a silicone spatula into a loaf tin (lined with great proof paper) and freeze for about an hour. Finally, cut up your bars into the desired size, coat your delicious bars with melted dark chocolate and allow to set completely before devouring.

Happy Baking!

Niki
Recipe Creator
Founder of nikibakes

#glutenfree #darkchocolate #antioxidant #greenandblacksorganic #coconut #organic #delicious #easy #dairyfree #glutenfree #sweet #foodblogger #freefromrefinedsugar #sweettreat #nutriouslydelicious #bountybars

Niki’s Raw Salted Caramel and Dark Chocolate Crispy Bites

nikibakes.co.uk, Sweet

crispysalted

Hey guys!

When I fancy a quick treat that doesn’t require too much time or effort, my salted caramel and dark chocolate crispy bites are just the ticket. Minimal ingredients are needed but with every bite there is a true taste sensation here, sweet and savory notes are being hit with every mouthful. This sweet treat is best had on workout days so your body can refuel again in the best possible way. My crispy bites are also free from refined sugar and you can control the level of sweetness by adding a little less maple syrup if you wish. What’s more, the dark chocolate also gives it that extra dimension of flavour as it complements the salted caramel beautifully.

 

Ingredients:

(use organic/natural ingredients where possible)

Makes around 20 crispy bites

Prep time: 5 minutes

Total time: 35 minutes

 

For crispy squares:

6 cups of organic brown crispy rice

½ cup of organic smooth almond butter

½ cup of organic maple syrup

1 teaspoon of pink Himalayan salt

3 tablespoons of coconut oil

 

For the raw salted caramel and dark chocolate glaze:

1 tablespoon of smooth almond butter

2 tablespoons of maple syrup

1/2 teaspoon of pink Himalayan salt

2 tablespoons of coconut oil

100g of organic dark chocolate (minimum 70%)

From your kitchen:

A large mixing bowl

A wooden spoon

A sharp knife

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A deep brownie dish

A large saucepan

2 small saucepans

 

Method:

Step 1:

 

In your large saucepan, gently heat your smooth almond butter, maple syrup and coconut oil on a low heat. Use your silicone spatula or wooden spoon to mix it all together thoroughly. It will start to bubble up, don’t be alarmed but after 1 minute take it off the heat and continue to mix your lovely salted caramel filling.

 

Step 2:

Next, add in your brown crispy rice, one cup at a time, making sure it’s all coated evenly, add your pink Himalayan salt as this stage too. Transfer to your deep square tin dish and let it rest whilst you make your super speedy raw salted caramel and dark chocolate glaze.

 

Step 3:

In your small saucepan, heat up all your smooth almond butter, maple syrup, salt and coconut oil in just the way you did with the coating but let it thicken, this process will take around a couple of minutes. Don’t be alarmed when is bubbles, sure make sure you are constantly mixing the sauce. Transfer to a small bowl to cool down whilst you melt your dark chocolate in another small pan – please do not take your eyes of it as it can burn very quickly!

 

Step 4:

Drizzle over your salted caramel and dark chocolate as desired and refrigerate for about 10-12 minutes. Cut into squares and enjoy these sweet treats with a nice cut hot green tea! Yum.

Happy Baking!

Niki

Recipe Creator

https://draxe.com/healthy-chocolate/

http://healthyeating.sfgate.com/advantages-almond-butter-compared-peanut-butter-6541.html

Niki’s Dark Chocolate and Avocado Pudding

2016, Healthy, Spring, Super Quick, Sweet

chocavo

Howdy folks!

Oh my dear readers…you are really going to love this one. Words just simply fail me when I describe how utterly creamy and thick my dark chocolate and avocado pudding is.

You will be making this dessert without any guilt as it’s super healthy on a regular basis once you see how easy it is. It took me a few attempts to get it to the right consistency but I’ve managed to get this down. I’m so happy to finally share the recipe with you. This pudding is dairy free, simple and has a wonderful texture from the avocados. I understand you may think the inclusion of avocado in a dessert is a little strange to add to desserts here guys, but please give it a go, you have nothing to lose.

Avocados are full of monounsaturated fat (about 2/3 of the fat is monounsaturated) and nutrients, especially potassium, B vitamins, 11 different carotenoids, and vitamin E

In South America peeled and halved avocados are sold on the street so the buyer can simply scatter the powdered sugar that’s provided at the stalls and literally eat them as a snack whilst on the go so it can hardly be strange to pop it in a dessert right? Okay good, I’m glad that’s cleared up…now to make 6 of these little beauties you will need:

 

Ingredients

 

½ teaspoon of fresh vanilla scraped from the vanilla pod or bulletproof vanilla mix (recommended link at the end of my post)

2 large and ripe organic avocados, flesh scooped out

6 tablespoons of coconut milk, unsweetened (Rude health is a great brand)

4 tablespoons of maple syrup

100 g of 85% organic dark chocolate (Green & Black’s is a wonderful choice) plus 50g for decoration

2 ½ tablespoons of cocoa powder (again Green & Black’s is an excellent choice here) ½ teaspoon of Himalayan salt (onnit is a great choice guys, link mentioned below)

 

Equipment

6 Ramekins

A food processor

A plastic spatula

A vegetable peeler (for the chocolate decorations)

 

Method

Melt your dark chocolate in a saucepan over a very low heat and set aside.

Stir in your maple syrup, vanilla paste, almond milk, salt and the cocoa until it’s all mixed together well.

In a food processor whizz the chocolate mixture with the avocado flesh until it is silky smooth and ultra thick.

Divide this mixture between 6 small serving ramekins, decorate with chocolate shavings (made with a veg peeler!) and chill for about 30 minutes…and finally, enjoy!

Gosh this pudding makes me want to go to Mexico right now, I can practically taste the avocado lollies and custards they make out there…who’s coming with me?

Happy Baking guys!

Niki

Recipe Creator

 

https://www.onnit.com/himalayan-salt/
https://www.bulletproofexec.com/the-many-things-avocados-do-for-you-plus-a-recipe/

 

Niki’s Dark Chocolate, Ginger and Pistachio Fingers

2015, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

chocging

Festive Greetings to my lovely readers!
Warming ginger…crunchy Pistachios and luxuriously rich melted dark chocolate are the three basic components of my Christmas finger biscuits. I’m sure you will love them just as much as I do. There is nothing but pure goodness here as the sweetener I have used consists only of maple syrup and coconut sugar; I have used buckwheat flour for the base…gluten free galore! It tastes delicious and it won’t leave you feeling so heavy, all you need is:

30g of melted dark chocolate
1 small handful of chopped pistachio nuts
3 teaspoons of ground ginger
250g of buckwheat flour
3 tablespoons of maple syrup
50g of melted coconut oil
25g of coconut sugar
Pinch of Himalayan salt

Preheat your over to medium high and simply whisk your coconut oil, maple syrup and coconut sugar in your bowl. Then add in the rest of your ingredients and spread out onto a Swiss baking sheet and bake for no more than 10-15 minutes. Bring out of the oven and cut into your desired shape straight after (before they really harden up!). Melt your dark chocolate and drizzle on top, leave to cool for 30 minutes and you are ready to go.

Merry Christmas my lovely readers!

Love Niki x

Niki’s Dark Chocolate-Nut Cookies

2015, Autumn, Healthy, nikibakes.co.uk, Super Quick, Sweet

coookkkiess

Happy Sunday!

Settling down with your cup of tea/coffee? Why not have one of my cookies to go with? It is truly nourishing and tasty, what more could you ask for from a cookie?

All you need to make these simple treats are:
1 cup of almonds
150g good quality dark chocolate (80% and above only please)
1 tbsp of coconut oil, melted
3 tbsp of maple syrup or honey
1 cup of almond meal
½ cup of almond flour
Pinch of Himalayan salt

Preheat your oven to a medium heat and in a small saucepan mix together your maple syrup/honey and coconut oil until melted and combined well. Set aside and in a separate large mixing bowl combine all the dry ingredients and simply add the oil and honey/syrup (please don’t over mix as your cookies will become tough). Shape your cookies (makes about 12) and pop into your oven in the middle shelf and do NOT leave unattended as these are ready in no time at all, around 10-15 minutes or until golden brown. My cookies are full of vitamin E and antioxidants…give them a go today guys!

Happy Baking!
Niki
 

 

Nikis Dark Chocolate-Almond Slices

2015, Autumn, Christmas, Healthy, nikibakes.co.uk, Super Quick, Sweet

choccc

Hello there!

Warm, rich and enticing, dark chocolate is the ultimate superfood when it comes to sweet treats. Coupled with the wondrous almonds, this decadent slice is just right with a cup of hot tea any day of the week. All you need is:

100g of dark (72% minimum) chocolate, roughly chopped
1.5 cups of ground almonds
2 eggs
¼ cup of melted coconut oil
1.2 cup of coconut sugar
1 tablespoon of raw cocoa powder (or 2 tablespoons of cocoa powder)
½ cup of almond milk (if mixture is getting too thick)
1 teaspoon of baking powder

Preheat your oven to gas mark 4 (medium) and melt 70g of the dark chocolate, coconut oil and coconut sugar in a separate pan. Once cooled blend in the eggs one at a time and then simply fold in with the ground almonds and baking powder. Grease your pan generously with some more coconut oil and pop in the oven for no more than 15-20 minutes, it’s that quick! Decorate however you wish, I’ve simply drizzled my remaining chocolate on top and garnished with some almonds. Yummy!

Happy Baking!

Niki

Niki’s Dark Chocolate and Coconut Bites

2015, Easter, Healthy, nikibakes.co.uk, Spring, Summer, Super Quick, Sweet

 

 

coco cococlose coco2

Hi there!
With Easter just a few days away, I wanted to share a last minute sweet treat that is very simple to create but is far from simple when it comes to taste. The best part? It is gluten free, good for you and is hit with a double whammy of coconut! It is made with coconut flour and desiccated/shaved coconut! Just one bite and you will feel that you’re in the tropics! So light…so smooth in texture…let me show how easy it is!

Now first thing to mention is that coconut flour is lovely. Lovely and very different. So please do not be alarmed if you find it a little odd to cook with initially. Yes, it may not rise like traditional flour but it has this beautiful sandy like texture. It really is refreshing to use and will now use coconut flour from now on in all my baking adventures.

coco3

So next time you fancy making your ordinary baked goods, please swap your flour for coconut flour, you won’t regret it!
Happy Baking!
Niki

Niki’s Cinnamon and Dark Chocolate Pots

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

choclatepudding
Hello everyone!
I have realised that I have not posted anything sweet for some time. I would like to now share with you a classic which I have put my own personal spin on. I have tried to use flavours which add depth and can cut through the richness of the pudding, namely cinnamon and dark (85%) chocolate. For a dairy-free alternative, I have used almond milk as my base and simply incorporated melted dark chocolate, a sprinkle of cinnamon and a light dusting of pistachios. Leave in the fridge for a minimum of 20 minutes before serving…simple as that!
Enjoy!
Happy Baking!
Niki