Sweets – Aaryan Smith Coffs Harbour Naturopath

Cosmic Cookies

A good friend of mine shared these Canadian cookies with me many years ago and they are seriously delicious. I’ve played around with the original recipe using coconut sugar instead of ordinary sugar as it contains more nutrients and is naturally lower GI, butter instead of canola oil, and I added egg instead of almond milk as we have an abundance of fresh eggs here at the moment.

These cookies are energy packed making them perfect for those ravenously hungry teenagers who are always on the go, after sport, laborers, weekend warriors, or on bushwalks. While these are a healthy cookie recipe alternative to your regular cookies you should still only eat them as a treat.

I recommend freezing half so you aren’t tempted to eat them all at once 🙂

Makes 24 delicious cookies.

Ingredients:

150g unsalted butter

3/4 cup coconut sugar

1 large egg

1/4 cup black strap molasses

1/2 teaspoon cinnamon

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1//4 cup flaxseed meal

1/2 cup desiccated coconut

1/2 cup chopped dates

1 cup of dark chocolate chips / chopped chocolate or carob bits

2 cups spelt wholemeal flour

2 cups rolled oats

Method:

Preheat your oven to 180 degrees. Line 2 baking trays with baking paper.

Cream the butter, coconut sugar and molasses with an electronic mixer. Add your egg and mix until combined. Turn off the mixer while you add all your seeds, cinnamon, desiccated coconut, dates and dark chocolate. Mix until combined and then add your oats followed by your spelt flour. Your mixture should like the picture below.

Using a spoon scoop out large bowls of mixture and roll into a ball and place on the baking tray, Lightly squash the ball of mixture with the palm of your hand.

Place in the oven for around 15 mins until they just start to brown. Remove from the oven and allow to cook. These taste amazing warm as the chocolate is still gooey 🙂

Enjoy

September 30, 2015 by admin | Comments Off

Recipes, Snacks, Sweets

Chocolate Coconut Rough Slice

My Gran is famous for her biscuits and slices and her morning tea and afternoon tea is legendary. Homemade biscuits, sponges and slices are served on beautiful platters, some of the pottery she made herself embellished with pottery gum nuts and gum leaves. Her Monte Carlos have homemade jam from homegrown raspberries oozing out delicately between the perfectly browned biscuits. Morning tea is not just a snack, it’s a delightful regal experience.

This Coconut Chocolate Rough Slice is my own version of Gran’s. This recipe is gluten free, dairy free and vegan friendly and would make a lovely gift for family and friends.

Chocolate Coconut Rough Slice by Naturopath Aaryan Smith

Ingredients:

For the base:

1/2 cup dates

1 1/2 cups desiccated coconut

1 cup almonds (can use almond meal if you don’t have a powerful food processor)

1/2 cup of maple syrup

1/2 teaspoon vanilla extract

2 tablespoons raw cocoa powder

2 tablespoons coconut oil

Topping:

1/2 cup melted coconut oil (my cup wasn’t completely full)

2 tablespoons raw cocoa powder

1 tablespoon of maple syrup (add more for a sweetness if needed)

Method:

Place dates and almonds in a food processor and pulse until the almonds are a meal consistency. Then add the remainder of your base ingredients and pulse until it’s well combined. Press into a small slice tin. Place in the fridge while you prepare topping.

If you don’t have a powerful food processor chop up the dates as finely as you can and combine with 1 cup of almond meal. Add desiccated coconut, vanilla extract and raw cocoa powder. Melt the coconut oil in a saucepan and combine with other ingredients. Mix well and then press into the slice tin with your hands or the back of a spoon. Place in the fridge

For the topping melt the coconut oil in a small saucepan. Once melted set to the side to cool for a few minutes before adding the cocoa powder and maple syrup. Pour evenly over the base and then leave in the fridge. Just before the top hardens completely sprinkle with desiccated coconut. Once the top has hardened the slice can be cut into small squares.

Remember that while this is a healthy alternative it should still be enjoyed in moderation as hard as that may be.

April 1, 2015 by admin | Comments Off

Recipes, Sweets

Chocolate Coconut Paddlepops

Growing up, Paddlepop iceblocks were a rare treat for those really hot summer days. These are my healthier version of the Chocolate Paddlepop. Do you remember the other flavours? Off the top of my head I can think of Banana and Rainbow. These are so easy to make and taste deliciously creamy and chocolaty. Enjoy 😉

Ingredients:

400ml Coconut Cream

2 tablespoon Raw Cacoa Powder

1 tablespoon of Honey

1/2 teaspoon of Vanilla Extract

Method:

Combine all the ingredients in a blender and mix until well combined.

Pour into ice-block containers and place in the fridge overnight. If you make them in the morning they will be ready for afternoon tea.

February 6, 2015 by admin | Comments Off