WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

Snacks

Almond & Pecan Florentines from Well Being Book

Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle coppermanComment
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There are many good memories attached to these Florentines, which taste partly like honeycomb and partly like cookies. I spent one New Year’s visiting my boyfriend in Sweden, and on New Year’s Day we hosted a hang out at his house with everyone we’d been celebrating with the night before. When we needed something quick to serve as an after-dinner snack. I improvised nuts, coconut, natural syrup and spices into what turned out to be one of the best things I’ve ever made.

Components

8–10 tablespoons natural syrup
2 tablespoons water
1 tbsp melted coconut oil
150g pecans
150g flaked almonds
40g desiccated coconut
1 teaspoon vanilla extract, paste, powder or fresh vanilla seeds
A generous pinch of sea salt
1⁄2 teaspoon ground cinnamon
1 tablespoon maca powder
1 quantity Dark Chocolate (page 194)

+ I also added 1 tablespoon raw cacao powder to the florentine mixture (you can see 3 slightly darker ones in the second image, above). Try this if you want an even more enhanced chocolatey flavour.

Method

Bring the syrup and water to the boil in a large saucepan over a high heat Wand continue to boil for 2 minutes, until the mixture forms thick bubbles. Remove from the heat and add all the remaining ingredients apart from the chocolate to the pan. Use a spatula or a wooden spoon to mix together well and ensure everything is evenly coated in the syrup.

Take 1 heaped tablespoon of mixture and drop it onto the prepared baking paper. Use the back of the spoon to press it down and shape into a cookie- like round. Repeat until all of the mixture is used up. Bake for 6–8 minutes, until the edges begin to turn golden brown.

Remove from the oven and place in the fridge to cool for about 10 minutes. Whilst they cool, prepare the chocolate. (If you would prefer to use shop- bought raw or dark chocolate, melt approximately 100g, following the same instructions for homemade chocolate on page 194).

Once you have made the chocolate and it is not too hot to handle, dip the bottom of each florentine into the melted chocolate, then place on a cooling rack, or on a sheet of greaseproof paper covering a plate or baking tray. Alternatively, drizzle the chocolate over the top of each biscuit. Leave to set in the fridge or freezer, and dip a few extra times, as desired, if you want a thicker chocolate layer.

Store in the fridge or in an airtight container for up to 2 weeks.

Holiday Season Bliss Balls

Dairy Free, Gluten free, Recipe, Seasonal, Sugar Free, Sweets + Desserts, Vegandanielle coppermanComment

I’m stocking my freezer with these so that I’ll have something to constantly (and instantly) satisfier the snacker in me during the holidays. Of course I’m human and a live with an ethos that balance is crucial and that the less healthy foods have a place in this world too, but this January I’m heading to New York for the first time in a couple of years to launch the US edition of my book, Well Being, and to meet with new modelling agencies. So, this year I’m generally steering away from outrageously unhealthy indulgences since I need to be in the best shape of my life to meet with agencies. Thus, these babies are my answer to everything. When someone offers me a cookie, mince pie, chocolate or all of the above, I’ll be blissfully chomping down on these little mouthfuls like a proper weirdo. But, to me, it’s not going to be difficult to resist what everyone else is enjoying, since I genuinely prefer the taste of these to most processed treats which these days taste too artificial and sickeningly sweet. And these are still indulgent in their own ways. They’re high in calories and pretty sweet themselves, but its just that they’re all natural and offer actual nutritional benefits, unlike most of the other holiday treats out there. I can eat these knowing I won’t have to expect a bout of blemishes on my skin, extreme bloating, a sugar rush and a sugar crash, or a headache and general grogginess. That said, I will not say no dessert.

It took me 20 minutes to make 2 full batches of these last night, and they turned out much cheaper than shop bought health food products. I couldn’t recommend the best flavour, they’re all amazing. Enjoy!

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Gingerbread bites

Components

150g cashews
50g oats (ideally gluten-free)
225g dates (ideally medjool)
2-3 tablespoons ground ginger
1 teaspoon vanilla protein powder (optional)
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, ginger, coconut oil and salt, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Walnut Brownie Bites

50g cashews
100g walnuts
50g oats (ideally gluten free)
225g dates (ideally medjool)
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
4 heaped teaspoons cacao powder
Pinch of salt

+ A handful chopped walnuts, for extra crunch (optional)

Method

Start by blending the cashews, walnuts, oats, cacao and vanilla protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil and salt and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images above, flatten them into little cookie shapes. If you want to add a little crunch, use your hands to roll some extra chopped walnuts and extra salt, if desired, into each bite-size.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Vanilla Chai Bites

150g cashews
50g oats (ideally gluten free)
225g dates (ideally medjool)
2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg, ground cloves or mixed spice - optional
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil, salt ,cinnamon, ginger, cardamom and any other spices you’re using, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!