We are trying to be as healthy as we can here at BFF so we’ve started trying out some clean, healthy treats. They are perfect if you want something sweet but don’t want to be eating processed rubbish! Some of our favourite recipes so far are clean toffee pops, clean Mars bars and protein bites.
Toffee Pops (recipe from Natural Born Feeder by Roz Purcell)
Biscuit Base: 220g ground almonds (I buy mine in Aldi or Lidl as I find them the cheapest for nuts & seeds), 3tbsp coconut oil, 1 egg lightly beaten, 3tbsp maple syrup, 1tsp vanilla extract, pinch of sea salt
Caramel: 5 Medjool dates, 2tsp almond butter, pinch sea salt
Raw Chocolate: 140g raw cacao butter, 45g raw cacao powder, 4tsp maple syrup, 1tsp vanilla extract.
Method: preheat the oven to 180 degrees Celcius. Line two baking trays with baking paper.
Base: Put ground almonds in a large mixing bowl and rub in coconut oil with finger tips. Add the rest of the base ingredients and mix with your hands until you have a wet dough.
Sprinkle a wooden board or clean surface with ground almonds and roll out the dough until it’s 1.25cm thick. Stamp out 20 biscuits with a cookie cutter and place them on a baking tray. Gently press a well into the centre of each biscuit and bake in the oven for 15 to 20 minutes. Keep an eye on them so they don’t get too hard. Cool on a wire rack once cooked.
Caramel: Place ingredients in a food processor and blend to form a smooth, chewy caramel.
Using a teaspoons fill the wells in the cooled biscuits with the caramel.
To make the raw chocolate melt the cacao butter on a low heat. Then add cacao powder, maple syrup & vanilla. Remove from the heat and stir to combine.
Dip the top of the biscuits in the raw melted chocolate, place on a plate and put in the freezer for 15 minutes to set.
These are delicious and can be stored in an airtight container for up to a week.
Base: 1 cup almonds, 2tbsp melted coconut oil, 2tbsp agave (honey works as well) 1/2 tsp vanilla extract.
Caramel filling: 25 medjool dates (regular dates work as well but medjool are sweeter), 2 tbsp melted coconut oil, 1tbsp almond or peanut butter, 1tbsp almond milk.
Topping: 1tbsp agave (or honey), 2tbsp coconut oil, 1tbsp cacao powder.
Base: Blend base ingredients and place in a tray. Pop in freezer for a few mins whilst preparing filling.
Filling: Blend ingredients to form a sticky caramel and spread over the base. Pop back in freezer whilst preparing topping.
Topping: Blend ingredients together and spread on the base.
These are delicious and can be stored in the fridge for a few days. If they last that long 😊
Protein bites (our own recipe)
These are the perfect pre or post workout snack
4 dates, 25g protein powder (I use chocolate), handful ground almonds, 1tbsp agave, 2tbsp melted coconut oil, 1tbsp cacao powder.
Blend the dates & protein powder and mould into little balls.
Blend the agave, coconut oil & cacao powder and roll the protein balls in it. Then roll in the ground almonds and pop in the fridge to set.
We hope you enjoy these recipes and be sure to show us the pictures if you try them out. If you have any questions be sure to message us on Facebook: @beautyfashionfitnessbff or email us: email@example.com
Check out our Instagram for plenty of pictures @beauty_fashion_fitness_bff
Keep an eye out for plenty more recipes to come ☺️
Happy baking guys,
Love Christine & Lisa xx