EXPLOREMY LIBRARY
CHEAT-FREE INDULGENCE
Trainer Tiffiny Hall, a deprivation denier, puts a healthy spin on the treats you’ve been missing

RAW CHERRY COCONUT SLICE

MAKES 16

BASE

65g shredded coconut
160g almonds
150g frozen, pitted cherries
90g rice malt syrup
2 tbsps coconut oil
⅛ tsp salt

TOPPING

80g coconut oil, melted
30g raw cacao powder
90g rice malt syrup

1 Line a square 20cm baking tin with baking paper, leaving some paper hanging over at either end to make removing the slice easy. Lightly grease the areas of the tin on the sides not covered by the baking paper.

2 Put shredded coconut and almonds into a food processor and blitz to a coarse flour.

3 Add cherries, rice malt syrup, coconut oil and salt to the food processor, and pulse again until a sticky mixture is formed. Place this mixture into the prepared tin, and press down firmly until the base is level and compact.

4 Combine the topping ingredients with a fork in a small bowl until smooth. Pour this mixture all over the slice, and place in the freezer for 2–3 hours. Slice into 16 squares and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

NOTE

Swapping out white sugar for pure maple syrup – not maple-flavoured syrup – puts a health-conscious twist on a classic cake.

EARL GREY TEA CAKE WITH LEMON COCONUT DRIZZLE

SERVES 14

EARL GREY TEA CAKE

135g spelt flour
100g almond meal
1 tsp baking powder
½ tsp salt
2 tsps loose-leaf Earl Grey tea
2 large eggs
80ml milk
½ tsp natural vanilla extract
80ml maple syrup
55g coconut oil, melted

LEMON COCONUT DRIZZLE

2 tbsps coconut oil, melted
1 tsp lemon juice
1 tbsp maple syrup
1 tbsp flaked almonds, to decorate

1 Preheat oven to 180°C and line a standard loaf tin with baking paper.

2 In a large mixing bowl, combine spelt flour, almond meal, baking powder, salt and tea.

3 In a separate bowl, whisk eggs and milk together, then add vanilla, maple syrup and coconut oil. Whisk together well, then pour a third of the mixture at a time into the dry ingredients, mixing until combined.

4 Transfer the mixture to the tin and bake for 35 minutes, or until golden and cooked through.

5 While the cake is cooling, combine coconut oil, lemon juice and maple syrup together. Allow cake to cool, then drizzle icing over the top and sprinkle with flaked almonds. Store in an airtight container for up to 5 days.

CHOCOLATE AND BLACKBERRY CHIA PUDDING

SERVES 2

75g coconut yoghurt
80ml almond milk
2 tbsps chia seeds
2 tsps maple syrup
½ tsp natural vanilla extract
2 tsps cocoa powder
30g blackberries
10g vegan dark chocolate (70%), finely grated

1 Whisk yoghurt, milk, chia seeds, maple syrup, vanilla and cocoa powder in a bowl until smooth.

2 Cover and refrigerate for 30 minutes or overnight.

3 Divide the pudding between serving bowls, then top with blackberries and chocolate to serve.

CHOCOLATE ORANGE AVOCADO MOUSSE

SERVES 2

50g medjool dates, pitted
1 ripe avocado, peeled and stone removed
20g cocoa powder
½ orange, zest finely grated and segmented
½ tsp natural vanilla extract
⅛ tsp sea salt

1 Place dates in a small bowl and cover them with hot water. Set aside to soak for 15 minutes, then drain.

2 Place dates, avocado, cocoa, orange zest, vanilla and salt into the bowl of a small food processor and blend until very smooth.

3 Spoon the mousse into two glasses and refrigerate for 30 minutes. Top with orange segments to serve.

NOTE

Swapping out Avocado gives this mousse a decadent, creamy texture (and loads of omega-3 fatty acids). In terms of taste, it’s almost undetectable.

CHOCOLATE COOKIE SANDWICHES

MAKES 16

CHOCOLATE COOKIES

250g spelt flour (or other gluten-free flour)
25g cocoa powder
1 tsp cornflour
175g cold unsalted butter, cubed
90g honey
1 egg

FILLING AND DECORATING

120g dark chocolate (70%), chopped
2 tsps freeze-dried raspberries (optional)

1 Place cookie ingredients in a food processor and pulse until the mixture forms a dough; add extra flour if the mixture is too sticky. Shape the dough into a flat disc, cover tightly with plastic wrap and refrigerate for 1 hour.

2 Preheat oven to 160°C and line two baking trays with baking paper.

3 Roll out the dough to about 4mm thickness. Use a 7cm heart-shaped cookie cutter to cut out 32 hearts. Re-roll offcuts to make more cookies.

If the pastry is too soft and sticky to roll, refrigerate until firm.

4 Arrange cookie hearts on prepared trays and bake for 10–12 minutes, or until firm. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Melt chocolate in a heatproof bowl in the microwave in 30-second bursts, stirring after each time, until melted and smooth. Alternatively, use the double-boiler method: put chocolate in a heatproof bowl over a saucepan with about 5cms of simmering water (make sure the water doesn’t touch the base of the bowl). Melt chocolate in the bowl, stirring until smooth.

5 Spread a thin layer of chocolate on a cookie, then top with another cookie. Spread another thin layer of chocolate on top then decorate with berries. Allow to set at room temperature for 30 minutes. Keep in an airtight container at room temperature for up to 5 days.

(PHOTOGRAPHY CREDIT BY BRENT PARKER JONES.)

Recipes and images extracted from Snack Power by Tiffiny Hall ($32.99, Murdoch Books). Out now.