These chocolate brownies are seriously good and incredibly easy to make – if Mr 17 can make them (over and over again) then so can you!
Ingredients:
- 250g choc chips (white, milk or dark or a combination)
- 1 C self raising flour
- 250g butter
- 3/4 C castor sugar
- 1/2 C cocoa
- 4 eggs
Method
Melt the butter. Combine all the other ingredients, add melted butter. Pour batter into a lined cake tin/slice tin. Bake in a moderate oven for about 30 minutes.
To see if the brownies are cooked – you want them still a little gooey on the inside, but firm on the outside. As they cool, they will continue to cook. If you want a drier brownie, cook for a little longer.
Wrapped Stuffed Dates
When you can buy dates at an absolute bargain price, and you buy 5kg of them – you need to be able to make more than just sticky date pudding! This super quick and easy way to treat yourself with dates is sure to be a hit.
Ingredients
- short crust pastry
- Fresh dates
- Nut butter or similar
- milk
- sugar
Roll out the short crust pastry until it is really thin. Cut into strips. Slice the date to remove the seed and fill with a teaspoon of nut butter. Roll the date up in the pastry. Brush with milk and roll in sugar. Place on tray.
Bake Hot oven until crisp and golden.
Serve warm or cold with fresh cream.
Lemon Slice
The secret to a really good lemon slice is that “zing” you get on your tongue after you eat it – balanced with just the right amount of sweetness so that you get a very slight shudder, but not a full on cringe. This is one of my favourite recipes – a short base, a creamy zing on the palate followed by the need for more.
Ingredients
Base:
- 1.5 C plain flour
- 1/2 cup icing sugar
- zest of 2-3 lemons (depending on how zingy you want it)
- 180g cold butter, chopped
- 2t iced water
Place all ingredients into a food processor (or mix by hand) and mix until a smooth ball forms. The ball should be able to hold form when pressed and not crack – if it does still crack when pressed, add a little more water.
Press into lined baking tray and bake 180deg for about 20 minutes – until it becomes golden.
Filling:
- 6 eggs
- 2C castor sugar
- 1C lemon juice
- 1/2c plain flour
Beat all ingredients together well, pour over cooked base and bake a further 35-40 minutes until firm.
Cool in tray for 10 minutes, then gently remove from tray and rest on a wire rack to completely cool (this stops the base from sweating and softening).
Once cool, cut into cubes.
Hide in the back of the refrigerator so that nobody else can find it in an air tight container.
Not suitable to freeze (it won’t last that long anyway!).
Chewy Honey Oat Slice
This little gem is really quick and easy to make – gluten free, paleo – and best of all – they will never know!!
Ingredients:
- 1 C almond meal
- 1 C shredded coconut
- 1/2 t baking powder
- 1/2 C oats
- 1 T coconut sugar (or brown sugar)
- 3T coconut oil
- 3 T honey
- 1/2 t vanilla essence
- 1 T water
Method:
If the honey and or coconut oil aren’t soft and runny, you may need to heat them up a little to soften them (particularly in cold weather) so that the mixture comes together easily.
In a bowl, mix all dry ingredients, then add combined wet ingredients.
Press into a lined tray (this makes it easy to get out later on) and bake in moderate oven until golden. Cool in tray and then cut into slices.
Paleo Bliss – Chocolate Slice!! Ready in no time – Thank YOU!
So this recipe started off as Paleo Bliss Balls…and I would be standing there – rolling, rolling, rolling…what felt like about a hundred of these balls and (yawn) I’d be thinking “there are other things I need to do right now….” You get the idea.
So, the Paleo Bliss Balls turned into Chocolate Paleo Bliss – Slice – you’re welcome!
So I changed it up. Who said they have to be balls anyway to be a mouthful of bliss? Follow my thinking? (Rebel Mel is breaking out of her bonds again, lol).
Anyway, I’ve been making this slice for months now, and my hubby and son love it – the chocolate flavour hides the dates extremely well, and the dates – well you know what dates can do for your colon! So, I say to hubby “how do you like that date slice I make?” to which he replies: “when did you make data slice??” hahahaha – I win – he thought it was chocolate.
Here goes, you can thank me later for how much time I will save you…
Ingredients:
- 15 Medjool Dates
- 1 C Cashews (or other nut)
- 3 T Coconut Oil (needs to be in liquid form, you may need to melt it)
- 1 t Cinnamon
- 2 T Raw Cacao Powder
- 2 T Chocolate Protein Powder (or any flavour you have or like)
- Coconut (either flakes, desiccated, whatever you have)
Method:
In a food processor, combine all ingredients and blend until smooth – add more coconut oil if needed – you want it to be of a binding consistency but not a wet squishy consistency – if it’s too wet, add more dried ingredients.
Line a slice tray with baking paper so that you will be able to grab the paper once the tray has the filling in it. Sprinkle lightly with some of the coconut flakes.
Press the bliss mix into the tray and spread to each corner, try and get the top as level as possible. Sprinkle more coconut into the top of the slice and press into the slice.
Refrigerate until set.
Using the paper which you can see at the sides of the tray, gently lift up the slice and cut into squares.
Keep refrigerated.
