Chocolate Chickpea Truffles

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Chickpeas. Who doesn’t love a good chickpea? They’re the perfect addition to your next soup, salad, casserole, dessert…

“Whoa – wait! Hold the phone!” you rudely interrupt. “Dessert? What is wrong with you, woman? Have you gone quite mad?”

But hear me out. Chickpeas are actually a surprisingly useful ingredient in crafting tasty, yet unbelievably healthy, sweets. I’ve made Chickpea Brownies before, which were quite delicious, and my most recent creation was these yummy Chickpea Truffles! Just like chocolate truffles, minus the guilt.

Here’s the story. I was in the kitchen with my very first loaf of bread rising in the oven – yes, my very first loaf of bread! Hate to go off topic, but I kneaded to brag about that one because I’m super proud of myself – but I was very much in a “cook/bake all the things” kind of mood. I wanted to make something healthy, though, to counteract the carb-fest that was coming together in the over at the time.

I basically made this up as I went along. I knew it would include chickpeas, almond butter, cocoa powder, and honey for sweetness. I threw in some quick-cooking oats as well, to give it texture and hold it together. I chucked it all in the blender ‘til it was smooth, then I chopped up some chunks of dark chocolate for extra chocolately goodness and antioxidants and stirred them in.

After rolling them into balls, I decided to coat them in a blend of chia seeds and cocoa powder. This made them ridiculously chocolatey, which is great because everyone loves chocolate. The only downside is that anything rolled in cocoa powder tends to get a little bit messy… so maybe don’t eat these whilst all dolled up in your Sunday best.

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Chocolate Chickpea Truffles

170g canned chickpeas, drained weight (I used two x 125g cans)
6 tbsp quick-cooking oats
2 tbsp almond butter
2 tbsp. cocoa powder or hot chocolate mix
2-3 squares of chopped dark chocolate (or 2-3 tbsp of dark chocolate chips)
1 tbsp honey
2-3 tbsp cocoa powder, extra (for coating)
2-3 tbsp chia seeds

Combine all ingredients except for chia seeds, choc chips, and the extra cocoa powder in the blender, and blend until smooth. Transfer to a bowl and stir in the chocolate chips/chunks.

In another bowl, combine the chia seeds and extra cocoa powder. With dampened hands, roll the chickpea mixture into balls and coat in the cocoa/chia mix. Place balls on a plate or tray, and refrigerate for a few hours or overnight, until firm.

Enjoy without guilt! :)

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Almost-Vegan, Almost-Healthy Peanut Butter Banana Brownie Cups

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I believe I have most definitely jumped on the “healthy baking” bandwagon.

When I baked these, it had actually been a while since I’d baked a batch of rich, gooey chocolate brownies or a big loaf of sweet, buttery banana bread. (Just FYI, I’ve been very lazy in terms of blogging and I baked these many, many weeks ago)

Not that I’ve totally gone off those things – not at all! I just really enjoy the challenge of taking a bunch of fairly “healthy” ingredients and whipping them up into something that tastes like, well, an “actual dessert”.

So where did this healthy-baking kick begin?

It was a sunny Sunday afternoon, in the final days of Autumn, and there was a slight chill in the air – a precursor to the delightfully freezing winter days to come. I was at my computer, doing something really important like looking for cute dresses on Modcloth, when suddenly, a realization hit me. “I need to bake.”

Only, there was one little dilemma – no eggs! Sure I could have gone shopping and bought some, but who could honestly be bothered? The lazy-girl way seemed much more appealing – bake something with no eggs. In fact, I thought; while I was at it, why not bake something with no butter as well? And use Spelt flour instead of regular flour? Why not make something a bit healthy, something I wouldn’t have to feel guilty about eating ten of… not that I did… heh heh heh… *shifty eyes*

I scoured the Internet for a recipe, and eventually came across this one. I pretty much had all the ingredients for it, and actually had some dark chocolate and some bananas that I needed to use up. Perfect!

I adapted the recipe a little, though. For example, instead of white flour, I used Spelt flour; and I used almond milk instead of soy milk because that’s all I had… and I also added a bit more. Finally, instead of cooking them in a brownie pan, I made them in cupcake cases so I wouldn’t have to grease the pan and slice them after. Told you I was lazy. Though actually, cupcake cases are a bit more convenient as well… it’s like each brownie comes with its own personal crumb-catcher!

These little guys taste sensational. Seriously, you wouldn’t think they were meant to be healthy. That combination of peanut butter, dark chocolate and banana… heck yes! I seriously could not get enough. They were still good a few days after they’ve been baked as well. So moist. The only thing I would change would be perhaps finding something else to replace the cup of sugar in the recipe… like something that’s not sugar, for instance (Hence why they are “Almost Healthy”). And maybe throwing in some mix-ins like choc-chips or dates, ‘cause that’s always an absolute blast.

Also, I call them “Almost Vegan” because of the chocolate I used… if you have some sort of vegan cooking chocolate though, you can use that.

Here’s the recipe. Now get your hot little self into the kitchen, bake up a batch of these bad boys, and enjoy!

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Banana Peanut Butter Brownie Cups

1 cup Spelt flour
½ cup baking soda
½ cup baking powder
Pinch of salt
1 cup granulated white sugar
1 mashed, ripe banana
½ cup peanut butter
30g dark cooking chocolate, melted
1/3 cup almond milk

 Preheat oven to 190 degrees Celsius, and fill a 12-hole muffin tin with paper cases.

Sift flour, baking soda and powder, and salt in a large mixing bowl. In another bowl, combine banana, sugar, peanut butter and melted chocolate. Gradually add the wet ingredients to the dry ingredients, adding the almond milk as you do so.

Bake for 20 minutes, until golden brown.

No-Bake Peanut Butter Oat Bars

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Muesli bars: the go-to snack when you’re on the go. They’re pretty healthy, right? Packed with oats and dried fruit? Well, kind of. I guess. But, I mean, have you ever looked at the ingredients list? I guess it depends on the brand, but most muesli bars I’ve seen are full of sugar and all manner of other things that make it seem less and less like a healthy snack.

Added to that, I find that muesli bars don’t really make me any less hungry. If anything, chowing down on a muesli bar will just make me even more peckish and have me demanding the nearest passer-by to whip up a three-course feast for me. So, in my case at least, they are not worth the sugar and calories.

This is what spurred me to try and concoct my own, homemade muesli bar in the comfort of my very own kitchen!

I threw in some rolled oats (because what’s a muesli bar without oats), some peanut butter and some manuka honey, to make it hold together. Then for extra nutrients and flavor I added some raisins, chia seeds and a dash of cinnamon. After mixing it all together I pressed it into the bottom of a square casserole dish and popped it in the fridge overnight.

So, um, a word of warning if you ever decide to make these. They are highly addictive. Every time I happened to walk past the kitchen, I’d see them just chillaxin’ in that plastic container on the table. I think the fact that they weren’t particularly solid, but actually rather crumbly, made it easier for me to just keep grabbing tiny little pieces without the guilt of “Oh, I just ate a whole slice!” Which certainly isn’t a good thing, because even though they’re healthier than something like a cookie or muffin, too much of a good thing can’t be good. So I think I’ll need to address that by making the bars less crumbly. Or maybe just work on my self-control. :P

The flavour of them, however, was delicious; so peanut-buttery! I am a huge fan of peanut butter so maybe this is why they were so irresistible. The cool thing about these is that you can pretty much just throw in anything; next time I make them, I plan to throw in some extra seeds and some dried blueberries… and perhaps adjust the balance of the ingredients so they hold together a bit better. More honey, perhaps? Or less oats? I guess it’s back to the kitchen for me; time for some experimentation! Here’s the recipe ; maybe you guys can do some experimenting of your own as well.

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Peanut Butter Oat Bars

1 cup Rolled Oats
1 tbsp Manuka Honey
2 tbsp Chia Seeds
½ cup Peanut Butter
¼ cup Raisins
½ tsp Cinnamon

Melt the peanut butter in a Microwave (I had mine on Medium and melted it in 30-second intervals until quite runny) and combine it with the honey, chia, oats, raisins and cinnamon in a mixing bowl, and mix until well-combined.

Line a square dish with baking paper. Pour the mixture in and press it down very firmly. Refrigerate for a few hours or overnight, then slice into squares or bars with a knife and enjoy!

Banana, Walnut & Date Muffins with Coconut Sugar

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Ever made a promise to yourself but ended up not keeping it?

I have! Loads of times! Here are three I made and broke this month:

1. Make a new post on Sneaky Pudding at least once a week.

Nope, last post was on January 1st. I’m pretty sure that was more than a week ago.

2. Make some sort of celebratory cake in honour of Sneaky Pudding’s first birthday.

Again, nope. My blog actually turned one year old a couple of weeks ago, and I told myself I would whip up a pretty, nicely-decorated cake to share on my blog, but life got in the way as per usual.

3. Be a healthy person and don’t lick the leftover batter off the spoon before you put it in the wash.

That one was going well (probably because I haven’t been doing much baking this month) until last night when I baked those muffins that you’re about to read about. Seriously, those calories do count, I should stop pretending that they don’t! :P

So yeah, that’s my life story. Now let’s get on to the recipe.

See, we’re going for a holiday soon and we had a whole bunch of bananas just chilling in the fruit bowl. If they could talk, I’m sure they’d say, “Heh heh, we’re just gonna hang out here ‘til you get back and then we’ll be all brown and gross and make the whole house smell like banana.” Seriously, who wants to come home to that? So I figured, hey, why not transform some of those pesky bananas into a batch of Banana, Walnut & Date Muffins to share around? The whole batch was consumed by family and friends in under 24 hours – so, yes, it was a brilliant way to show those bananas who’s boss.

Oh, and this is my second recipe with coconut sugar. I know what you’re thinking (yes, I read minds) – “Again with the coconut sugar! What is with this girl and coconut sugar?” Seriously, try some! If you can’t find it though, substitute the same amount with light brown sugar, firmly packed.

What I like about these muffins is the fact that they are not overly sweet, but have very subtle caramel-y flavor thanks to the coconut sugar, which works nicely with the dates. Enjoy!

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Banana, Walnut & Date Muffins with Coconut Sugar

2 cups of self-raising flour
½ teaspoon cinnamon
½ teaspoon ground ginger
½ cup coconut sugar
1/3 cup walnuts, chopped
1/3 cup dates, chopped
125g butter, melted
1 ¼ cup mashed banana
½ cup milk
2 eggs, lightly beaten

Preheat the oven to 180 degrees Celsius. Lightly grease a 12-hole muffin tin, plus 6 holes of another muffin tin, with margarine.

Sift the flour and spices in a large mixing bowl, then sift in the coconut sugar and mix to combine.

Combine the eggs and milk in a smaller bowl. Make a well in the centre of the dry ingredients and pour in the egg/milk mixture followed by the mashed banana and melted butter (make sure the butter has cooled slightly). Gently fold together until just combined, then stir through the walnuts and dates. Do not overmix the batter!

Distribute the batter evenly amongst the holes of the muffin tins. Bake for 20-25 minutes (I did one tin at a time, but you can do both at once depending on how spacious your oven is). The muffins are cooked if the edges are slightly browned, they spring back lightly when touched and a skewer inserted into the middle of a muffin comes out clean.

Cool muffins in the tin for a few minutes before carefully removing, and leave to cool completely on a cooling rack. Makes 18 muffins.