Recipes – Guilt-Free Snacks

BLACK FOREST CAKE BOMBS

Traditionally, a black forest cake is a combination of chocolate sponge, whipped cream and loads of cherries. This version celebrates the original in a way that gives you the same great taste without the need to bake a thing. Plus, you get all the incredible health benefits from using nutrient-dense ingredients.

INGREDIENTS

155g (1 cup) raw cashew nuts or macadamia nuts

180g (2 cups) fine desiccated coconut, plus extra if needed 125g blackberries 125g pitted fresh cherries 3 tbsp maple syrup, honey, coconut nectar or maple-flavoured monk fruit syrup 2 tbsp coconut oil, plus extra if needed 250g (1 cup) Chocolate To get started, line a tray with baking paper. Place the cashews or macadamias and desiccated coconut in a food processor or high-speed blender and pulse until well combined. Add the blackberries, cherries, sweetener and coconut oil and blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too wet, add a little more desiccated coconut; if it’s too dry, add more coconut oil. Use your hands to roll the dough into large walnut-sized balls, then place on the prepared tray. Transfer the balls to the freezer to firm up for 15 minutes. Meanwhile, prepare the chocolate and allow it to cool and thicken for 10–15 minutes, ready for coating your black forest balls. Once the balls are cold, firm and set, use your fingers or a fork to dunk them into the chocolate. Place back on the tray and return to the fridge or freezer for 10 minutes to set the chocolate. Drizzle any leftover chocolate over the black forest balls to create fun patterns and return to the fridge until ready to serve. (If the leftover chocolate is too thick or firm, simply melt it over low heat to make it runny enough to work with again.) Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Makes about 15. Guilt-Free Snacks by Luke Hines A delicious collection of 60 sweet and savoury snacks and simple ideas for eating well. Luke covers the ins and outs of healthy snacking, including handy time and money-saving ideas. All recipes are gluten-free and refined-sugar free, and many are also keto and vegan. Guilt-Free Snacks by Luke Hines (Plum, RRP $26.99). Photography by Rob Palmer and Mark Roper

TURKISH DELIGHT BITES

Typically, Turkish delight is a jelly-like sweet treat made up predominantly of sugar flavoured with rosewater. Super fancy versions can include dates, walnuts and even chocolate. This recipe is a modern take on the classic flavour – with some added elements elements that will keep you feeling fuller for longer.

INGREDIENTS

280g (2 cups) raw pistachio nuts 100g (1 cup) raw walnuts 90g (1 cup) fine desiccated coconut 250g (1 cup) cashew butter 3 tbsp melted coconut oil 3 tbsp maple syrup, honey, coconut nectar, or maple-flavoured monk fruit syrup for low carb 1–2 tbsp rosewater, to taste 250g (1 cup) Chocolate 20g (½ cup) small edible dried rose petals (optional)

Line a tray with baking paper. Heat a frying pan over medium heat and add half the pistachios, the walnuts and desiccated coconut. Toss, keeping the nuts moving to prevent burning, for 3–4 minutes, or until the coconut is lightly browned and everything is aromatic. Transfer the toasted mixture to a food processor and blitz to a fine crumb. Add the cashew butter, coconut oil, sweetener and rosewater and blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too dry, add a little more coconut oil or cashew butter; if it’s too wet, add a little more desiccated coconut. Once you’re happy with the consistency, use your hands to roll 2–3 tablespoons of dough per ball into evenly sized balls. Spread them out on the prepared tray and transfer to the fridge for 10–15 minutes to firm up. Meanwhile, prepare the chocolate and allow it to cool and thicken for 10–15 minutes, ready for coating your Turkish Delight Bites. This is a good time to lightly toast and roughly chop the remaining pistachios. Once the balls are cold, firm and set, use your fingers or a fork to dunk them into the melted chocolate. Then, working quickly before the chocolate sets, sprinkle over the roughly chopped toasted pistachios and rose petals (if using) and return to the tray. Return to the fridge or freezer for 10–15 minutes to set the chocolate. Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. Makes about 15.

VANILLA SLICE

Every small town across Australia claims to have the best vanilla slice. No disrespect to them because they are all delicious, but you can make your own without the fuss of making puff pastry – and now you, too, can put up a sign out the front of your house saying ‘home of the best vanilla slice’.

INGREDIENTS

3 tablespoons monk fruit icing sugar (optional) BASE

225g (1 ½ cups) raw macadamia nuts or cashew nuts, lightly toasted 135g (1 ½ cups) desiccated coconut, lightly toasted 125ml (½ cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb

125ml (½ cup) melted butter or coconut oil 2 teaspoons vanilla bean paste or powder VANILLA CUSTARD 750ml (3 cups) canned coconut cream 2 tsp vanilla bean paste or powder 4 egg yolks 1 tbsp arrowroot or tapioca flour 125ml (½ cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb

2 tbsp gelatine powder 3 tbsp boiling water

Line a 20 cm square cake tin with baking paper. For the base, combine the macadamias or cashews, desiccated coconut, sweetener, butter or coconut oil and vanilla in a food processor and blitz until a sticky crumb forms that holds together when pressed with your fingers. Tip the base mixture into the prepared tin and use your fingers to smooth, flatten and press it into the edges. Transfer to the fridge or freezer to set for 20–30 minutes while you start on your custard. For the vanilla custard, place the coconut cream and vanilla in a saucepan over medium–low heat and, whisking constantly, bring just to a simmer for about 5–6 minutes. Remove from the heat. Combine the egg yolks, arrowroot or tapioca flour and sweetener in a bowl and whisk well. Whisk in the hot coconut cream until well incorporated. Place the gelatine powder and boiling water in a small heatproof bowl, stir to dissolve the gelatine, then slowly whisk into the coconut cream mixture. Place the pan over very low heat and cook, whisking frequently, for 25–30 minutes, or until the custard is lovely and thick, silky and creamy. Be mindful to watch the heat and keep the custard moving so it doesn’t burn or curdle. Set aside to cool for 20–30 minutes. Pour the cooled custard over the base, cover and place in the fridge to set for 6–8 hours or overnight. Once the vanilla slice slab is firm, cut into nine squares with a warm knife, dipped in hot water between slices. Sift over the monk fruit powder (if using) and serve. Store in an airtight container in the fridge for up to five days or freeze for up to a month. Makes 9