Choco Coco Snackaroons

Choco coco snackaroons Loula Natural fb Choco Coco Snackaroons

As my daughter is back to school its all about snacks and lunches for me- coming up with ideas to keep her going and keeping her balanced is another full time job!!

So when I saw a pack of coconut macaroons in the health food shop I was interested in maybe seeing if she liked them- then I saw the price of them! I put them back and decided to make them myself. 

Choco snackaroon Loula Natural ball

I actually made these with my two year old son today they are that easy!!!

Coco Snackaroons
Yields 20
A delicious and nutritious snack for any age and any time of day! Made with real foods and a great amount of healthy fats.
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Ingredients
  1. 2 cup shredded coconut
  2. 1 cup of dates
  3. 3 tbsp raw cacao
  4. pinch of salt
  5. vanilla essence
  6. 1tsp Coconut oil (optional)
  7. Optional extras;
  8. Ground almonds
  9. Chia seeds
  10. Sesame seeds/black sesame powder
Instructions
  1. Add all the ingredients to a food processor and blitz until sticky. Use the coconut oil if you need help binding everything together and to add nutrients.
  2. Ball mixture to the size you desire- for kids I do large marble size
  3. Store in the fridge
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Here is my pinterest board with my lunchbox ideas;
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Loula Natural
 

Here they are in my daughters lunchbox this week!

snackaroons in lunchbox Loula Natural

Choco coco snackaroons Loula Natural pin

Pumpkin Bread

Pumpkin Bread Loula Natural

Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar,

2 tbs coconut nectar

2tbs Olive oil,

2tbs coconut oil

1tbs Kefir (any-optional but makes it lighter)

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour/buckwheat flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Pumpkin Bread Loula Natural Pin

Twix and health inbetween

My quest for replicating common chocolates continues- I love my ‘Bounty’s’ now on to ‘Twix’ (would love to do Kit Kat but I think that gonna be impossible)

My journey began with foods I have never heard of till now. I have a dehydrator at home inherited from my folks who bought it to dry fruit and never used it! So I am looking into incorporating raw foods into our day to day diet to try and completely erradicate industry processed foods. A tough thing to do it seems!

Anyway- Buckwheaties are first on the agenda- apparently you can buy these ready made- but where’s the fun in that?! Also nowaday buying something made isnt as simple as making something and putting it in a bag to give to someone else.

Buckwheaties: (these can also be used as snacks in themselves as I discovered when my 3 year old kept coming back for more! and also are used as cereal or added to muesli. They are really crispy and are seeds derived from a flour so are completely grain free. Ground they are also a great flour and are used in alot of baking recipes- they are really quite moreish! You may have come across Buckwheat in Japanese buckwheat noodles, Russian pancakes (Bilini’s) and are used in beer production too!)

 

 

 

1 cup of Buckwheat Groats (very easy to buy I got some in Green dot)

Water

Pyrex bowl

Tea towel

This takes a little time, but is worth it. Rinse the groats in some water and leave to soak (preferably in filtered water) overnight. In the morning drain them and set in a glass bowl and cover with a tea towel. In the evening- rinse the groats and again place in the bowl and cover with the tea towel. In the morning they should have sprouted. Now they are ready to dry. I put them in the dehydrator, but you can use the lowest setting on your oven. Spread out the groats and dry until crunchy- takes about 6 hours in the dehydrator at living foods temperature.

Right now to the twix- this then takes no time at all!

1 cup of Buckwheaties

1/4 cup of dates (preferably organic medjool)

1/4 cup coconut sugar

3 tbs Cocoa Butter (melted)

Put the buckwheaties, dates and sugar in a food processor. I had to use a mini chopper as my Kenwood mixer food processor didnt have a good enough seal for the crumbs to stay in. Blitz until crumbs but may be some big bits still- keeps it crunchy and biscuit like. Add the cocoa butter and mix till its evenly mixed through.

Boil kettle and soak for 15 mins 1 cup of medjool dates for the caramel

Put some cling film in a baking dish- I used a square silicon one. Press down so bottom is evenly covered by the base. Put in the freezer.

While this is freezing make the caramel.

1 cup of medjool dates soaked (as above)
1/4 cup coconut nectar/maple syrup
2 tbs nut butter- I uses smooth organic peanut butter
3 tbs cocoa butter (melted)
1/4 tsp vanilla essence

Blend these all together and take out the biscuit base and smooth over the top. Put back in the freezer for a few hours.

When it’s set and frozen. Melt 200g of quality organic/ fair trade min 70% dark chocolate. I used endangered species (I think 1 milk chocolate bar and 1 dark will make it taste less overwhelmingly chocolate and more authentic to the Twix bar). In a Bain Marie. Take out base and caramel from freezer and lift out of bakeware onto a chopping board. I cut it into 1 inch squares. Get some baking parchment to put them on. Roll around using 2 forks in the chocolate till covered and lift out and put on the baking parchment. When finished put in the fridge for a couple of hours to set- or the freezer.

And Voilà- try don’t taste exactly the same- they taste better!

Don’t forget to put the excess chocolate in a parchment to make caramel biscuit chocolate bar after!!!!

Reward your self with one or two with a cup of Chai roobios!!

 

Thanks to these two ladies- without which this would never come into existence for me!

http://www.terawarner.com/blog/2012/10/raw-vegan-recipes-raw-vegan-caramel-fingers-aka-twixy-biscuits/#more-27946
http://www.haverawcakeandeatit.co.uk/raw_food_uk/BUCKWHEATIES_recipe.html

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