> The Beesley Buzz: Chocolate and Cashew Cream Frozen bites

Chocolate and Cashew Cream Frozen bites

Early last year I realised I needed to make a change to my eating habits. I've always had a "sweet tooth" and gradually my weight was going up as I kept having "just one more treat" each day. 

I managed to cut out most refined sugar and instead went in search of 'clean eating' recipes that would satisfy my sweet tooth. 

Because I wasn't restricting what I was eating, I was just eating differently, I managed to stick with it for the remainder of the year. I was eating more than ever and enjoying my food more than ever - loads of fresh veg, salads, cooked veg and yummy refined-sugar-free treats and snacks. I lost heaps of weight - around a stone - without even trying to lose weight.

All went pear shaped this year when my arthritis flared up and left me stuck indoors for most of January and February. Gradually the weight started to creep up again. Being in so much pain and unable to do pretty much anything left me feeling low.

I turned to sugary foods for comfort and we relied on takeaways and convenience food a lot more as I found myself unable to cook at times due to the back pain. Before I knew it all of the weight I'd lost crept back on.

Now I find myself in a place of knowing that I can do it again because I did it before. I can cut out the sugary foods. So I'm starting to make some clean-eating sweet treats again. I can turn to these in times of craving.

Inspired by the Kamalive cashew creme egg I had at Easter I decided to make a sweet treat that contained homemade chocolate, cashew creme and a little bit of turmeric. I like them frozen as that helps the cashew cream set nicely and gives them a nicer texture than just chilled.

This recipe made 12 ice-cube size Chocolate and Cashew Cream bites as well as around 4 slightly bigger ones (not pictured) which I made in silicone cupcake cases for a different shape.

The white 'bloom' on the chocolate is actually frost. The chocolate actually turned out beautifully shiny.



Ingredients for chocolate:

125g cacao butter
63g cacao powder (I used Aduna cacao powder).
45g maple syrup
pinch of ndali vanilla powder

Ingredients for cashew cream:
150g raw cashew nuts (mine were from Nutspick)
100ml Almond milk (I used Rude Health Almond milk - it's my favourite!)
pinch of himalayan pink salt
Pinch of baobab powder (optional). I used Aduna Baobab powder.
Pinch turmeric (I used Steenbergs)


Method: 
1. You need to be a little bit organised to soak the cashew first for 3-4 hours before you begin. Soak them in water that generously covers them with a pinch of himalayan salt.
2. When you are ready to make these, begin by making the chocolate. Melt the cacao butter either in a bain marie or gently in a microwave in short bursts - checking and stirring regularly.
3. Stir in the cacao powder, vanilla powder and maple syrup into the melted cacao butter.
4. Pour a small amount of the chocolate into each of your ice cube trays or silicone cupcake cases. You should have around half the chocolate still left.
5. Pop into the freezer whilst you prepare the cashew cream.
6. To make the cashew cream, thoroughly rinse the soaked cashews. Place them in a blender with the almond milk. Blend, blend and keep blending until it is really smooth. Add the baobab powder if using and blend again.
7. Take a small amount of the cashew cream and place in a small bowl, add a pinch or two of tumeric and mix. So you should now have one bowl of plain cashew cream and one small bowl of tumeric cashew cream.
8. By now your first layer of chocolate should have started to set in the freezer. Bring it out of the freezer and spoon a dollop of cashew cream on top. Then add a smaller dollop of the tumeric cashew cream to the centre of that.
9. Place in the freezer for just a few moments.
10. Using the remaining chocolate (you may need to gently re-heat in a bain marie or microwave if it has begun to set hard) pour over a little chocolate to cover the cashew cream in each of the ice-cubes or silicone moulds.
10. Pop back into the freezer to set.


I prefer to eat these straight from the freezer but if you want them slightly softer leave at room temperature for a few minutes before eating.


6 comments:

  1. Clever idea to freeze healthy treats. These look great. And I remember your posts from a few months back when you were in absolute agony. Frustrating though the weight gain is, ready to eat food was the only way to go

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    Replies
    1. thank you. Yes when my back pain is bad I just can't cook from scratch and that combined with not being able to move much at all led to the weight gain. Hoping I've turned a corner now. x

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  2. I love the look of these Rebecca. I enjoy making littlesweets but I've only ever melted regular chocolate rather than using cocao butter and powder. I'll definitely have to give them a go, they look soooo good! (And it sounds a lot easier than tempering chocolate! ;-) )
    Angela x

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    Replies
    1. your chocolates always turn out so well angela! I find making the chocolate like this is more reliable for me that melting choc - i have burnt chocolate so many times when melting in microwave that i swear by the bain marie method but it can still go wrong! this one seems to work out well most the time but is very soft at room temp so I keep it in the fridge or freezer. x

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  3. ooh these looks so good I think I will have to try them the boys would love them x

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