Chocolate salty balls... The healthy kind!

Having cut sugar from my diet for the past few months, I'm having loads of fun in the kitchen replacing refined sugars with healthier alternatives, these little energy balls are really good post work out, as they're full of protein and healthy fat.  They're pretty quick to make and keep really well in the fridge or freezer. 

My favourite cacao powder in Sevenhills wholefoods and I use their cacoa butter too, both of which are in this recipe. I use a Nutribullet to make them but a food processor or blender would work just as well.

Hazelnut and Bing cherry chocolate balls

75g Bing cherries

100g toasted hazelnuts, skins rubbed off

25g of cacao butter

1tsp of vanilla essence

1 tsp of ground cinnamon

50g of cacao powder

Juice of 1 clementine 

1tbsp of maple syrup

A pinch of Himalayan sea salt

Toppings... ( this is what I had in the cupboard but 

Chia seed

Sesame seeds (toasted)

Goji berries

Cacao powder

1. Place your hazelnuts on a baking tray and place in an oven preheated to 175oc. Toast for ten mins.

2. In the meantime, soak your cherries in hot water to soften them.

3. When your nuts are toasted allow them to cool then rub of the skins using a tea towel.

4. Place the nuts in the Nutribullet and pulse.

5. Melt your cacao butter in a saucepan and allow to cool slightly.

6. Drain your cherries

7. Add all the ingredients to the bullet or blender and blitz till you have a paste.

8. Refrigerate for about 30 mins or until firm enough to form balls. 

9. Roll in the toppings and refrigerate until you fancy a snack! 

Clean and green lunch

Sweet potato is one of my ultimate comfort foods, I love roasting them with tons of spices, for me the bigger the flavour the better! They're a nutrient powerhouse, and particularly high in Vitamin A, a great antioxidant, so all round good news!

This was a very simple but super nutritious raid the fridge recipe, to feed myself and two hungry boys, it worked just a treat! 

3 sweet potatoes

2 peppers

half a red cabbage

Handful of spinach

3 spring onions 

1 avocado

2 birds eye chillies, finely chopped

1 garlic clove, crushed

1 tsp of toasted coriander seeds

1 tsp of toasted fennel seeds

1 tsp smoked paprika

1tsp ground coriander

1 tsp ground cumin

1/2 a lemon

A healthy glug of olive oil

Sea Salt

Chilli flakes 

1. Preheat your oven to 180 oc. Dice your sweet potato into 2cm cubes, dress liberally with olive oil, paprika, coriander , cumin and some sea salt. 

2. Place on a lined baking tin and bake for around 40 mins or until soft.

3. In the meantime toast your fennel and coriander seeds until golden brown and aromatic, allow to cool and grind in a pestle and mortar. 

4. Chop the pepper finely, slice the avocado, finely slice the red cabbage, place together in a large bowl to season. 

5.  Chop your birds eye chillies, (I keep the seeds in, it's winter and I want the heat) and finely slice the spring onions.  

6. Mix together the sweet potato with the other veg and add the chopped birds eye chillies and spring onions.

7. Finely make your dressing, crush the garlic, add the toasted seeds, along with the juice of half a lemon and a good glug of olive oil, season with salt and chilli flakes. Check for flavour.

8. Dress your vegetables,  adding a handful of spinach, you want everything well coated and full of flavour. 

9. Serve up on it's own or with some hot smoked salmon or roast chicken.