So Easter is fast approaching, for all of you that gave something up for lent, the finish line is near so well done and keep going; for those of you that didn’t (including myself), well, there’s always next year. With just over a week to go until most indulge in an easter egg or two, I thought it was only fitting to start the preparations with something sweet.
This weekend I was craving rocky road after some people on my social media feed had been busy baking, so I thought this week I’d jump in on the action. Personally, I’m not normally a rocky road fan, I don’t like it when it’s too biscuity and I also don’t like baking chocolate for things like this, I like to use the big brands like Lindt, Galaxy, Milky bar and Dairy milk. SO as they say, if you want something done well, then do it yourself and that is what I did.
Rocky road takes minimal time and effort, I think this took me tops 15 minutes from start to finish (lazy bakers, I got you), except the wait for it to set which feels like forever when you just wanna eat it. It’s also great because you can add in ingredients that you prefer, or you’re craving, so it really is such a universal recipe. Buuuut if you want one to follow, then keep reading and let’s get started.
What you need: – All these ingredients are readily available at most ‘big’ supermarkets.
- Baking tin (I personally like to use a deep square brownie style tin, the recipe is pretty calorific so spread these ingredients out!!) and Baking parchment to line the tray.
- 130g Lotus Biscoff Spread – The smooth one is best for this recipe, because you’re going to be melting it.
- 175g Lotus Biscoff Biscuits
- 25g Maltesers
- 1 Mars Bar
- 400g White Chocolate – Milky Bar is my personal fave
- 50g Unsalted Butter
- 125g Marshmallows
- 1/2 cup of Raisins
- 7 Glace Cherries Halved
- Mini Eggs – or anything you want for the top decoration – Malteser mini bunnies would also be a good choice
What you need to do:
- When you’re melting chocolate you’re playing with time before it starts to partially set, so I strongly advise making sure you have your tin lined with parchment and all your ingredients ready and measured before you start!
- Break up/Smash the lotus biscuits (how thick or fine you want this is totally up to you but I like a fairly chunky biscuit pieces) and maltesers and chop up the mars bar into chunks and put it all into a big bowl.
- Melt the butter until smooth – about 1 minute in a microwave.
- Melt the white chocolate until smooth and then fold in the butter in a large bowl. While this is happening also melt the lotus biscoff spread in the microwave this took me about 1 min 30 as it’s thick spread but keep an eye you don’t want it to burn!
- Fold the melted biscoff spread into the chocolate and butter mixture until all combined.
- Add all the biscuits/mars bar into the mixture and fold until all combined.
- After this, then chuck in the marshmallows, raisins and cherries into the mixture and fold – this is an arm workout within itself as the mixture starts to get thick and you need to make sure it is mixed well!
- Pour the mixture into the tin and decorate the top how you wish, for me it was mini eggs, but feel free to even melt more biscoff to drizzle over the top and top with whatever you fancy!
- Let it set for a couple hours in the fridge
- Cut into about 16-20 pieces and store in an airtight container in the fridge, but of course, make sure you try some before you box it away!
So it’s as simple as that, let me know if you give this a go and what you think!
So you may have seen on my instagram story this morning, that I decided to whip up a fresh batch of banana bread. As I’ve got older I’ve become increasingly bothered and conscious with exactly what I’m putting into my body and how I’m choosing to fuel it. I’ve always been lucky enough to have grown up around a balanced lifestyle but as we all know, uni isn’t always the healthiest period of your life and you can definitely slip up along the way! I’ve had a few issues over the years but there is NO POINT feeling bad or guilty about it, you just gotta move on and focus on making sure you’re healthy; mind, body and soul.
I still have a seriously strong sweet tooth so now I try and find ways to satisfy it without all the refined sugars etc etc but don’t get me wrong I am still the first one down the aisle when family bags of galaxy counters, golden eggs and dairy milk daim are on deal.
I have many different banana bread recipes from my own experimentation to good old recipe books, but my all time favourites takes inspiration from the Helmsley sisters but tweaked to suit what I like! SO here we go:
What you’re gonna need:
- A nice medium sized deep loaf tin to cook this deliciousness in
- 3 ripe bananas
- 3 eggs
- 3 Tbsp coconut oil melted
- 1 Tbsp of Apple Cider Vinegar
- 1.5 Scoops of Chocolate Protein Powder – this is optional, I hate protein powder with a passion I just cannot hack it but, I once put it in this recipe on a whim and COULD NOT taste it and was super pleased so now I always pop it in. I use women’s best.
- 40g Coconut Flour or 60 g if not using protein powder
- 1 Tsp Vanilla Extract
- 1 Tbsp Cinnamon
- 1 Pinch Salt
- 1.5 Tsp Bicarbonate of Soda
- 2 Tbsps of Maple Syrup
- Raisins – I don’t measure this but I like to use a large handful
- Coconut flakes – Again, optional, I just like to scatter it through the mixture if i’m wanting to spice things up a bit
- Sunflower Seeds – small handful
- Dark Chocolate Chips – I’ve used all sorts of dark chocolate but I find the Dr Oetker 70% dark work the best – You only need half of one of these packets but hey, if you wanna use more, I’m totally down for that too.
What you need to do:
- Preheat oven to 180ºC and line a loaf tin with baking paper.
- Peel the bananas and mash until smooth.
- Apart from the raisins, chocolate chips, sunflower seeds and coconut, whisk the dry ingredients together, then stir in the eggs, mashed banana and the rest of the wet ingredients using only 1 Tbsp of maple syrup and mix until smooth. Alternatively, if you have a food processor, chop the banana and put in the food processor then throw everything else in (except the ingredients already highlighted) and blend until smooth.
- Take mixture out of food processor or bowls and fold in raisins and chocolate chips. At this point if you’re wanting to add some coconut in, scatter and fold through also.
- Pour the batter into the lined loaf tin. Drizzle 1tbsp of maple syrup over the top and then scatter sunflower seeds and dark chocolate chips over the top, add some raisins too if you fancy!
- Bake at 180ºC for 45-50 mins or until a knife comes out clean. Keep an eye though, dependant on your loaf tray it can sometimes quicker or longer (helpful I know).
- Cool on a rack completely before turning out of the tin.
There we have it! This should give you 12 generous portions and store in an airtight container for up to a week – 10 days, I find it works perfectly with an iced coffee for an extra added boost (no syrups though) or a green tea; if you’re feeling healthy. For an indulgent treat, drizzle some warm nutella over your slice and serve with raspberries. Oh and try not to eat it all at once!
Too much indulgence left you feeling really sluggish and craving goodness? I FEEL YA. If you’re really really disciplined and focused you can maybe switch to eating healthily and “cut the crap” cold turkey. Unfortunately I am not that kinda girl and will get my sweet tooth fix in any way I can. SO, I had to trial and error a tonne of recipes until I created something I found that worked for me and didn’t make me feel so deprived!
Now don’t get me wrong, these bars are full of healthier foods, that are better than a chocolate bar but try not to eat them all in one go (guilty). I find they’re the perfect treat that’s, sweet and somewhat nutty with a kick of chocolate. You may see a lot of coconut in here but do not be afraid if you’re no coconut lover, neither am I but trust me it works. I find the best place to get all these ingredients tend to be the “big” supermarkets like Sainsburys, their offering is much wider ranging. It’s also super easy and minimum messiness so really you can’t go wrong. So give these a go and let me know what you think!
What You’re Gonna Need:
1 Cup of Cashews
1 Cup of Chopped Dates – I like to use these out of easiness (chopping dates can be a very sticky business)
1/4 Cup of Coconut
1/2 Cup of Coconut Flour – You can now get this in sainsbury’s!!! Failing that Holland & Barrett do too!
1/2 Cup of Maple Syrup – maybe add an extra tbsp or so to this if you would like a strong maple taste running through but no more, otherwise it won’t set that well!
1/2 Cup of Almond Butter – This is A LOT of almond butter so I buy Pip and Nut (which is free of palm oil) 1Kg tubs from Amazon as it’s more cost effective. You can find it here
1 Cup of Dark Chocolate Chips – Dr Oetker now do Extra Dark Chocolate Chips at 70% – these are are great %, they set better than any other chocolate I’ve used in the past and don’t taste bitter at all, I find these at Sainburys.
1 Tbsp of Melted Coconut Oil – I swear by this bad boy! Using this means you don’t have to melt it either!
What You Need to Do:
- In a food processor blitz the cashews and dates until they look like this.
- In a bowl add the coconut, coconut flour, maple syrup and almond butter to the cashew and date mix. Stir it well and make sure everything is covered.
- Line a a baking tin with parchment and put the mixture into the tin. Pop this in the fridge and ideally leave over night. This allows the mixture to really set.
- In the morning, melt the chocolate chips and the oil and then combine together, this helps create a tempering effect and makes sure it sets and doesn’t melt when out the fridge! Get the tin with the mixture out the fridge and lather the chocolate over the top of mixture, then pop it back in for a couple hours until its set!
This should make around 16 pieces, a little goes a long way so remember that! But if you want to make big slices then I’d probably say about 10 or 12. Keep this refrigerated up to 2-3 weeks and you are good to go!
Not So Guilty Super Easy Sweet Treat, Enjoy!