Homemade energy bars and bliss balls

energy-balls

Home made Energy Bars and Bliss Balls, all photos taken during a live tv show

There are so many varieties of energy bars on the market today with whole sections in supermarkets filled with them. The different choices are overwhelming and some provide energy while others may be classed as low carb or high in protein. Most of them satisfy current food trends. ….
Source: Sunday Times, Homemade energy bars

Ingredients used:

Maca Powder: the extract of a Peruvian plant best known for improving energy levels and vitality
Aronia: also known as chokeberry and can be found locally as a dried fruit or in liquid and powder concentrate.  It contains high antioxidants and is known to have many beneficial properties
Hemp Seeds: hard brown seeds with a light inner kernel that provide a good source of amino acids, protein and omega-3 fatty acids.

Maca Powder and Hemp Seeds are available via Good Earth.  Aronia is available via J Calleja Import Export Ltd

Wensleydale Cheese Balls

cheese-balls-ghal-millied-cj

Festive Cheese Balls, these photos were taken by CJ Baldacchino during a live tv show last week

‘I use Cranberry Wensleydale for these cheese balls that are an ideal addition to the Christmas cheeseboard’

To coat the cheese balls you will need:
50g pistachios
50g bailes rose peppercorns
20g sesame seeds
20g smoked paprika

For the cheese ball:
500g Wensleydale Cheese with Cranberries

Dry roast the pistachios and sesame seeds separately and keep aside.
Allow the pistachios to cool and chop finely.
Crush the bailes rose peppercorns using a pestle and mortar.
Take the Wensleydale Cheese out of the refrigerator and leave at room temperature for at least an hour so that it softens up.
Remove the rind from the Wensleydale Cheese.  Cut into small pieces and place in a bowl.  Use a fork to mash the cheese and keep mixing it until it becomes creamy and consistent in texture.
Shape the softened cheese into balls and immediately roll some of them in the chopped pistachios, and then roll the rest of the balls onto the toasted sesame seeds, the smoked paprika and the rose peppercorns.
Place the balls on a flat dish lined with baking paper.
Refrigerate overnight.  You can store them in a air tight container for a few days in the fridge.
Serve with fruit, crackers and fresh bread.  They are especially usefully on an after-dinner cheese platter or to served with drinks.

I use Wensleydale Cheese with Cranberries by Fordham Farm from P J Sutters and Experia The Deli, herbs and spices by Schwartz also from P J Sutters

Raw Brownie Batter (vegan, lactose and gluten free)

raw brownie batter goodfoodeveryday

To serve with ice cream or just as a dip, raw brownie batter.  This photo was taken during a live tv show by Roger Azzopardi

‘Summer brings an air of celebration on the island.  The bright blue skies and sea all around, the sunshine.  And the short distances make it possible to end nearly every day surrounded by family and friends sharing good food, celebrating.  This is a perfect quick addition to ice creams or simply use as a dip’

You will need:

1 cup tofu (use ricotta for non vegan and lactose inclusive diets)
1 tablespoon cocoa powder
1 tablespoon agave (you can use honey for non vegan and lactose inclusive diets)
1/2 sweet potato
1 tablespoon finely chopped almonds
vanilla
150g sugar free dark chocolate

Place the sweet potato in the microwave and cook it (timing depends on size and microwave). Allow to cool and peel.

Place the tofu (or ricotta as above), cocoa powder, agave, sweet potato, almonds and vanilla in a large bowl and use a hand held blender to bind and form a consistent mixture. Melt the chocolate in the microwave and add it to the mixture. Mix until the mixture is smooth and consistent. The mixture should be soft enough to have a spreadable consistency. Pipe into bowls and garnish with cherries and M&Ms.

Serve with ice cream or simply as a dip.

Tip: If you have a very sweet tooth, add a tablespoon of Stevia

To dip I use gluten free biscuits by Nutrifree. I also use tofu by Clearspring, almonds, cocoa powder and agave at Good Earth (or ricotta by Zappala), chocolate by Valor, maraschino cherries by 3 leaves, stevia by Tate & Lyle, vanilla by Schwartz and sweet potato by Big Fresh, M&Ms by Xirja, kitchenware by Tescoma, table accessories by Loft.

No bake coconut chocolate cherry slice

coconut chocolate cherry slice

Coconut chocolate cherry slice photo taken during a live tv show by Marconia Schembri

‘An incredibly quick dessert, ideal for the hot summer days. It is vegan, gluten free, lactose free and has no added processed sugar. Worth a try if you are reading this recipe as it will not disappoint’

cherry coconut chocolate credit george aquilina

Coconut Chocolate Cherry no bake slice, photo take by George Aquilina during a live tv show

You will need:
2 cups coconut
2 tablespoons agave
1 vanilla pod
2 tablespoons cold pressed coconut oil
400g sugar free dairy free chocolate

a tart tin with a loose bottom
cling film
10 cherries

Place the coconut, agave, seeds from the vanilla pod and cold pressed coconut oil in a blender and pulse until it forms a paste.
Cover the bottom part of the tart dish with cling film.
Place the mixture in the tart dish and press down by using a spatula.
Place in the fridge for an hour.
Melt the chocolate by placing in a microwave or bain marie.
Pour the chocolate over the coconut

Place in the fridge over night or the freezer if you are not going to serve immediately.  Before serving dip the cherries in melted chocolate and place on top of the tart.

Coconut Chocolate Cherry Slice

Coconut Chocolate Cherry Slice, photo taken during a live tv show by Charles Vassallo

Tip:  This tart was made in a rush during a live tv show without being placed int the fridge long enough to set.  You can have a must neater finish by allowing the tart to set overnight in the fridge or freezer before decorating.

I use agave and coconut oil by Good Earth, chocolate by Valor, vanilla by Schwartz, cherries by Big Fresh, tart tin by Tescoma, coconut by St Georges Brand, cling film by AMC, decorative tableware by Loft.