Add coconut, coconut oil, vanilla extract and smoothie mix to a food processor and blitz until combined well. If mixture doesn’t stick together then add a little more coconut oil to reach desired consistency. Roll into 16 balls, place on a plate or tray and refrigerate for 30 minutes or until set.
Once the bites are set melt the dark chocolate bits in a microwave in 30 second intervals – stirring well every 30 seconds until melted.
Place a toothpick into one of the balls and dip into melted chocolate, coat thoroughly. Repeat with remaining balls and return to plate or tray and place in the freezer for 30 minutes until set.
1 ball is 1 serve. Store leftovers in an airtight container in the fridge or freezer for up to a week. Serve at room temperature.
2. Orange & Chocolate Avocado Mousse
A five ingredient wonder, this mousse is made light and creamy thanks to the richness of the avocado, but still tastes totally indulgent.
For a great ending to your Valentine’s Day meal, these gorgeous mini cakes from the 28 Day Weight Loss Challengewill fit the bill. A decadent dessert without any added white sugar.
Ingredients (serves 4)
1/3 cup almond butter (80 grams)
1 & 1/2 tbsp cacao/cocoa powder (12 grams)
3 tbsp maple syrup (45 mls)
2 tsp vanilla extract (10 mls)
1 & 1/2 tablespoons coconut flour (15 grams)
2 tbsp coconut cream, chilled (40 grams)
Combine almond butter, 1 tablespoon of the cacao/cocoa, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract and the coconut flour and mix well.
Divide cake mix into 4 silicone muffin moulds and press into base of moulds. (If you don’t have silicone moulds, line 4 muffin tin holes with baking paper or patty cases.) Refrigerate for 30 minutes or until chilled.
Prepare the frosting by combining the remaining cacao/cocoa, maple syrup and vanilla extract with the chilled coconut cream (remember to use the thick layer of coconut cream that settles at the top of the tin to ensure your frosting has a thick consistency).
When ready to serve remove the cakes from the muffin moulds and pipe or spoon the frosting on top.
4. Strawberries with Chocolate Dipping Sauce
For a gooey chocolate custard that is just calling out to have fresh fruit dipped into it, this is the recipe you need. Perfect for cherries, strawberries – anything goes.
Ingredients (makes 4 serves)
1L reduced-fat milk of choice
1.25tspbrown sugar (5g)
4tbspcacao/cocoa powder (24g)
4tbspcorn flour (40g)
In a small heavy-based saucepan combine milk, sugar, cocoa/cacao, a pinch of salt and heat until just simmering. Watch carefully as the milk can boil over quite quickly!
Combine cornflour and water in a small dish and stir to dissolve.
Add cornflour mixture to simmering milk, whisking vigorously. Cook, whisking gently, for 3-4 minutes.
Tip into a serving dish, cover surface with cling wrap to prevent a skin from forming, and refrigerate until cold and set, approximately an hour. Setting time may vary depending on serving size and refrigerator temperature.
Serve with strawberries.
5. Three Ingredient Chocolate Fudge
Perfect to nibble on while you gaze into each other’s eyes, this delicious fudge is simple to make. Just three pantry cupboard staples is all you need.
Ingredients (makes 8 pieces)
1cupof walnuts (120g)
1 & 1/4cup (225g) of fresh or dried pitted dates (soak dried dates in hot water for 10 minutes first, then drain)
water as needed
Put all ingredients in a food processor and process for several minutes.
If you find your mixture is not binding well you can add in a little water to bind.
Pour into baking tin lined with grease-proof paper. Or for something different press into ice cube trays.
Chill, chop and serve.
Want more recipes? Join our 28 Day Weight Loss Challenge
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Our Challenge entails:
28 days of at home exercise routines (no gym needed) – with video instruction
Customisable and breastfeeding friendly meal plans
Time-efficient exercises for busy mums – under 30 mins
Challenge combines Pilates exercises with interval and circuit training (HIIT)