refined sugar free |

Ginger Fudge Bliss Balls Recipe

I was thinking how on earth do I describe what these ginger fudge bliss balls taste like!! Then I decided you are just going to have to make them yourself and tell me how you would describe them.

All I can tell you is they are a ball of healthy heaven for both the sweet and savoury tooth.

Alternatives:

Nut allergies = switch peanut butter for tahini.

Gluten allergies = switch oats for quinoa flakes.

Wheat free, refined sugar free, dairy free. Just whole food goodness in a ball.

Ginger Fudge Bliss Balls:

2/3 cup pitted medjool dates

2 heaped tbs natural peanut butter

2 tbs honey

2 tbs coconut oil, melted

1.5 cup oats

1/2 cup linseed, ground

1/2 tsp ginger powder

High quality mineral salt (himalayan, celtic, pink sea salt)

Pre soak the dates in hot water for at least 10 minutes. Drain the water and rinse the dates in fresh water.

In a high speed blender or food processor, combine the dates, peanut butter and a generous pinch or 2 of the high quality mineral salt. You should have a thick paste. Next add the remaining ingredients and combine until you have a soft ‘fudgie’ dough.

Last of all roll into desire bliss ball sizes and store in a sealed container in the fridge. Too easy!

Enjoy with a cup of tea (my favourite is a cup of green tea with these or you could really up the ginger with a cup of lemon & ginger tea) and don’t forget to comment below how you would describe what they taste like.

You can find out more about the benefits of ginger here in my Ginger superfood profile.

You may also like this Raw Chocolate Recipe . You can break up the chocolate to add to the ginger fudge bliss balls before you roll them into shape to make Choc Ginger Fudge Bliss Balls xx

29/01/2016
2 Comments
bliss balls, Dairy free, fudge, ginger, recipe, refined sugar free, Wheat free

Desserts,Health,Snack's

A Healthier Forrero Rocher

The supermarkets piled in the Easter chocolates, what feels like months ago and the Forrero Rochers sit there in their perfect gold wrapping, looking so inviting to be bought (and eaten).

My philosophy is never to deprive yourself of what you love, rather create or find healthier and more suitable options to be able to indulge (in moderation) on treats without your health suffering. So here we have a gluten-free, dairy free, refined sugar-free, additive free, clean Forrero Rocher.

Would love to see your BareVitality Forrero Rochers on social media:

Tag #barevitality @claudiabarevitality on instagram xx

Makes 10-12.

Recipe:

– 1 cup pitted dates, pre soaked in water for 10 minutes & drained

– 2 tbs cocao powder

– 2 tbs coconut oil, melted

– 2 tbs coconut sugar

– 2 tbs coconut milk

– 2 tsp vanilla extract

-2 tsp hazelnut extract

– pinch Himalayan salt

– 2/3 cup raw hazelnuts

– 50g of chocolate of choice, broken up (If you are unable to get a dairy and sugar-free option, a 70%+ quality dark chocolate in next best)

1) On a medium heat, dry roast the hazelnut for 5-8 minutes. Once ready wipe off the outer shell on 12 of the hazelnuts and put aside. Roughly chop the rest.

2) In a blender combine the dates, cocao powder, coconut oil, milk and sugar, the vanilla and hazelnut extract and salt. Blend on a high speed until you have a smooth and glossy fudge like mixture.

3) Spoon a heaped tbs of the mixture onto a sheet of baking paper on top of a board or plate, shaping it into a rough ball. Push one of the whole hazelnuts into the middle of each ball of mixture. Place in the freezer for at least 15 minutes to harden.

4) In the mean time, place the chocolate in a small glass or ceramic bowl. Fill your kitchen sink with hot water that will come half way up the bowl. Place the bowl in the sink and stir every couple of minutes until the chocolate is melted.

5) Take the choc hazelnut balls out of the freezer and carefully spoon melted chocolate over the top of each. Then top with the chopped hazelnuts and place back in the freezer for a further 30 minutes.

They are now ready to enjoy or gift these healthy delights.

Store in the fridge.

Happy Easter my loves xx

31/03/2015
No Comments
chocolate, clean, cocoa, coconut oil, Dairy free, easter, forerro rochers, gluten free, hazelnut, healthy, raw, refined sugar free, treats

Desserts

Walnut & Chocolate Chunk Biscuits

The new year calls for a new favourite healthy biscuit recipe.

I have had a number of people commenting on my lack of recipe posts lately. With the book on its way ‘The Holistic Health Guide’ full of so many delicious and easy healthy recipes, I promise you the wait for recipes will be worth it. In the mean time here is a super yummy biscuits recipe that is grain free, refined sugar-free and with the option of dairy free.

Would love to hear how yours turn out and don’t forget to tag #barevitality @claudiabarevitality in your instagram health adventures and recipes x

Recipe:

3/4 cup almond butter

1/4 cup raw honey

1 tsp vanilla extract

2x pinches Himalayan salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup chopped walnuts

1 cup chopped organic chocolate (can use dairy free chocolate)

Preheat the oven at 190 degrees celsius.

Thoroughly mix together all ingredients except the walnuts and chocolate.

Next fold through the walnuts and chocolate and spoon onto grease proof paper on a baking tray, leaving adequate room between each biscuit.

Bake for 10-12 minutes or until lightly brown.

Take out of the oven and set aside for 10 minutes to cool and harden.

Store in the fridge in an airtight container to extended freshness.

Enjoy!

02/01/2015
1 Comment
almond butter, chocolate, Dairy free, grain free, healthy, organic, raw honey, recipe, refined sugar free, Walnut and Chocolate Chunk Biscuits, walnuts

Desserts,Recipes

Goji berry chocolate brownies- grain, dairy & refined sugar free!

These are the type of brownies that everyone else in the house refuses to believe are healthy because they taste so indulgently naughty.

The type that you don’t dare to put in a see through container and are hidden very stratigiclly at the back of the fridge where no one will look.

These are brownies full of antioxidant goodness, essential fats, protein and will not cause a fluctuation in blood sugar levels.

The type of brownies that you just can’t resist but to have one with breakfast- yes guilty!

Recipe:

1 1/2 cups almond meal or hazelnut meal (I used half half)

1 cup cocao powder

1/2 tsp himalayan salt

1 1/4 tsp baking powder

200g or 1 cup melted coconut oil, ghee or organic butter (not dairy free)

1/3 cup raw honey

2 tsp vanilla

1/3 cup nut butter or organic sugar free chocolate spread

3 eggs

1/2 cup goji berries

Preheat the oven to 200 degrees. Line a slice baking tin with grease proof paper and grease the sides with a bit of coconut oil/butter.

Combine the nut meal, cocao powder, salt and baking powder. Mix through the remaining ingredients.

Pour the mixture into the tin and place in the oven.

Bake for 15-20 minutes or until the slice is set on top. It will remain very soft until it completely cools, particularly if you used coconut oil.

Once it has cooled, feel free to spread your organic, sugar free chocolate spread on top or make your own with cocao powder, coconut oil, vanilla extract and a natural sweetener of choice (coconut sugar, honey, maple syrup, nativia).

Cut into desired sizes and enjoy!

Store in a sealed container in the fridge.

06/01/2014
No Comments
antioxidant, Dairy free, Goji berry chocolate brownies, grain free, healthy, refined sugar free

Recipes,Snack's

Coconut Lemon Slice

Gluten, grain, refined sugar and dairy free slice that you can put together in 2 minutes!

Recipe:

100g shredded coconut

2 tbs ground linseed

2 tbs maca powder

1 tsp vanilla extract

2 tbs coconut oil

1-2 tbs raw honey

Juice of 1/2 a small lemon

60g pepitas

Melt the honey and coconut oil. Mix all the ingredients together and press in a lined tin. Refrigerate until set.

Thermomix Version:

In the thermomix mix all the ingredients except the pepitas on speed 4 for 5 seconds. Add the pepitas on speed 1 for 5 seconds. Press in a lined tray and refrigerate until set.

Enjoy!

16/11/2013
No Comments
2 minute slice, Dairy free, gluten free, grain free, Lemon coconut slice, refined sugar free, Thermomix

Breakfast's,Recipes

Cocao Protein Pancakes

Gluten, dairy and refined sugar free!!

The most nutritious and delicious pancakes ever!!

Health is not about depriving our self of treats. It’s about balance and replacing the not so healthy foods that have negative effects on our body with a healthier alternative. Chocolate pancakes can be completely guilt free and nourishing when they contain no simple carbohydrates, refined sugars, nasty additives or bad fats. Rather a serving of fruit, antioxidant goodness, protein for a sustainable breakfast and buckwheat which is gentle on our digestive system rather than gluten containing grains.

Recipe:

1 large mashed ripe banana

1 egg

1/2 cup buckwheat flour

1 tsp baking powder

2 tbs cocao powder

1/2- 1 serving of natural protein powder (I use a vanilla protein powder)

Dash of almond milk

A small amount of organic butter or coconut oil to fry with

Combine the banana and egg together, then mix through the remaining ingredients.

Melt your butter or coconut oil in a fry pan on a medium heat. Spoon a few heaped tablespoon of the mixture into the pan and flattening slightly with a spatular. Cook for 1-2 minutes on each side or until outside is firm.

Stack up your pancakes and top with whatever you desire. One of my favourites is a spoonful of coconut butter, walnuts and maple syrup.

Other ideas include fresh berries, ricotta cheese, cashew butter, choc hazelnut spread, other nuts/seeds, lemon butter, orange slices, honey etc

Enjoy!

02/10/2013
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breakfast, Cocao protein pancakes, Dairy free, gluten free, gluten free pancakes, healthy breakfast recipe, healthy pancakes, high protein, refined sugar free

Recipes,Snack's

Holiday snack preparation

We are off to the ski slopes tomorrow YAY!! While I absolutely love spending the day on the slopes, unfortunately their is little in the way of anything with a low GI content or some good protein for our bodies to keep up with the energy demands of the action packed day. Add to that gluten, lactose and sugar sensitivity, I really am only left with the not so fresh, additive packed, factory prepared salads. No thank you!

Lots of wholesome low GI, protein snacks is the key to a great day. Filling your body with refined sugars, simple carbohydrates and bad fats is only going to make you feel tired, sluggish and cause you extreme ups and downs in your blood sugar levels. I know I would rather be enjoying delicious wholesome treats and snacks and feeling fabulous than consuming far too overly priced ‘junk’ food.

So what I prepared for my trip?

Breakfast being the most important meal of the day I needed something that will be sustainable in my stomach, easily digestible, contained protein and required little preparation in the mornings.

Pre made Quinoa Porridge!

This included quinoa flakes, chia seeds, LSA, hemp seeds, and a small amount of bee pollen. In the morning all I have to do is add water/almond milk, heat and serve with a few strawberries on top- too easy!

With a sustainable breakfast, the day will contain of regular nutritious, energy packed snacks in which I can easily fill my pockets with!

– Pre made protein bars

– Trail mix in zip lock bags

– Cocao nut bliss balls

– An assortment of teas (just ask for a cup of boiling water)

– Roasted packaged chickpeas

– Carob buckwheat biscuits packaged

– Carrot sticks

and I am set for a day on the slopes!

The trail mix included:

– Almonds

– Brazil nuts

– Walnuts

– Goji berries

– Inca berries

– Cranberries

– Sunflower seeds

– Pepitas

– Activated buckwheat

I will be posting the protein bar and bliss ball recipe once I return. As for now I must pack!

06/09/2013
3 Comments
gluten free, grain free, healthy snacks, refined sugar free

Recipes,Snack's

Choc Chip Cookies – grain, refined sugar & dairy free

My grandma was visiting this morning and her first question was ‘where are the biscuits to go with my tea?’. When I explained that I didn’t have any, her response was with shock as her couldn’t comprehend enjoying a cup of tea without a biscuit. I tried to offer a spirulina bliss ball- that definitely wasn’t going to cut it!

So here is a quick grain/gluten, refined sugar, dairy and guilt free, paleo choc chip cookie recipe to whip up when grandma’s in town.

Recipe: BareVitality

1 1/2 cup almond meal

3 heaped tbs coconut flour

1/3 cup melting coconut oil

1/4 cup cocao nibs

1/3 cup pure maple syrup

2 tsp vanilla extract

1/2 tsp hymalayan or celtic salt

1/2 tsp baking powder

Preheat oven to 180 degrees.

Combine all the ingredients together in a bowl.

On a lined baking tray, lay about 1 heaped tbs of mixture into balls and flatten the top of each.

Bake for 12-18 minutes or until lightly golden. Allow to cool and harden.

Enjoy!

16/08/2013
No Comments
BareVitality, choc chip cookies, Dairy free, easy, grain free, paleo, recipe, refined sugar free, Vanilla Coookies

Desserts,Recipes,Snack's

Mini ricotta cheese cakes

I’m moving house in a week and I have been trying to decrease the contents in my cupboard and fridge. I had a container of ricotta cheese that needed using and between the many containers of nut meals, this deliciously healthy treat was created.

Like most my recipes, these cheese cakes are grain free (including no gluten) and uses coconut sugar. Coconut sugar is classified as a low GI food and has a high mineral content, making it a much healthier alternative to refined white or brown sugars. You can also just use honey or make it completely sugar free and add some fruit on top.

Recipe:

Crust:

– 2/3 cup pecan meal

– 1 cup hazelnut meal

– 1-2 tbs coconut sugar

– 5 tbs coconut oil (melted)

Cheese cake filling:

– 1 1/2 cups ricotta cheese (best from the deli section)

– 1/4 tsp celtic salt

– 1/2 tsp vanilla extract

– 1/2 tsp cinnamon

– 1 tbs honey

Preheat oven 175 degrees.

In a bowl combine all the crust ingredients. If the mixture appears too dry add a touch of warm water or alternatively add more nut meal if it’s too moist.

Press dough into the sides of a greased muffin tray.

Bake for 12 minutes or until crust starts to go brown and then allow to cool.

Combine all the filling ingredients into a blender or food processor. Blend into a smooth consistency.

Fill the crust cups while still in the muffin tin and refrigerate for at least 20 minutes.

Take your mini cheese cakes out of the tray and top with your favourite topping. I used cocao nibs, however berries would also be delicious or a concentrated lemon syrup.

Store in an air tight container in the fridge.

Enjoy!

05/06/2013
No Comments
easy, gluten free, grain free, healthy, low GI, Mini ricotta cheesecakes, quick, recipe, refined sugar free

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