Nutrition and Easter

Friday 04 May 2018

Hi everyone. Easter this week and of course the time for chocolate and chocolaty treats. Not an easy time if you are trying to eat well and keep blood sugar balanced is it?. Well is chocolate really the demon that we are led to believe?  Surprisingly there are some benefits to eating chocolate if it is the right sort. Next week I will look at chocolate in more detail but because Easter is this week I thought that I would blog a couple of lovely chocolaty recipes for you to try that will not have a negative effect on blood sugar and can be enjoyed guilt free over the holiday period.

Chocolate Orange and Hazelnut mousse This is so simple to make and will keep in the fridge for a couple of days.
2 avocados halved, skinned pitted and chopped.
Juice and zest of 2 oranges,
55g/2 oz of hazelnuts.
50g/2oz raw cocao powder.
2 tbsp of xylitol.

  1. Place all the ingredient into a food blender, add 125mls/4oz water and blend until very smooth. Add a little more water to thin if necessary.
  2. Chill for 30 min before serving.
  3. Oranges like other citrus fruits are known for their immune boosting properties as they are packed with bioflavonoids and vitamin C which help to stimulate the activity of the white blood cells. They bare also a wonderful cleanser for the body.

You should be able to get the cocao powder from any good health food shop. It comes from the seeds of a South American evergreen tree. Blog on cocao powder.

Prune and chocolate truffles or Pruffles!!  
A good alternative to the box of chocolates. The mixture can be made the day before and shaped the following day

150g of prunes,
100g of dark chocolate at least 70%
50g of hazelnut or almond butter.
2 tbsp of acacia honey or True Freedom syrup sweetener.
1 tsp vanilla essence.

Cocao powder or finely chopped hazelnuts or walnuts or grated coconut toasted.

Optional additional flavours.
2-3 drops of orange essential oil or a little fresh grated root ginger or 1 tsp cinnamon.

  1. Melt the chocolate in a bowl over some hot water with the nut butter until smooth and velvety.
  2. Put the prunes into a food processor and blend until you have a smooth paste. Add the acacia honey and vanilla essence and blend again. If it becomes a sticky ball add 1-2 tsps of water to soften it slightly. It depends on the prunes.
  3. Add the prune mixture to the melted chocolate and mix well plus any flavour that you may have decided to add.  Put into a sealable container and chill for 3-4 hours or overnight.
  4. When it is set then form into small balls with your hands and toss in one of the coatings. Keep in the fridge for up to a week.

Cocao powder blog

Blog originally written by Caroline March 2013

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