Apricot & Coconut Bliss Balls (GF) (LF)

Bliss Balls are the easiest lactose-free, dairy-free, gluten-free morsels of deliciousness with no added refined sugar you can make. These ones are of the apricot and coconut kind and one of my favourites. Just pop the ingredients in a food processor, blitz, roll into balls and after 30 minutes in the fridge, BOOM! BLISS BALLS!

Apricot & Coconut Bliss Balls

INGREDIENTS:
1 cup dried apricots
1 cup desiccated coconut
1 cup almond meal
1 tbsp melted coconut oil
1 tsp vanilla essence
2 tbsp honey


METHOD:

Put all the ingredients into a food processor.
Pulse until well blended and mixture comes together.
Add a little water (tablespoonfuls at a time) if mixture looks to dry.
Roll into bite-sized balls.
Refrigerate for 30 mins.
Serve.

Enjoy!

Chocolate Fudge Cookies Recipe (LF)

Chocolate Fudge Cookies are soft, chewy and delicous! Perfect to satisfy most sweet tooths. With dried fruit bits and chocolate chunks every mouthful contains a pleasant surprise. Bonus is, this recipe can be made lactose-free by ensuring lactose-free chocolate and margarine are used. Make them and eat them fast because they definitely won't last!

Chocolate Fudge Cookie Stack!

INGREDIENTS:
125g margarine
1 tsp vanilla essence
275g brown sugar
1 egg
1 cup flour
1/4 cup self-raising flour
1 tsp baking soda
30g cocoa powder
1/2 cup sultanas
1/2 cup diced dried apricots
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1/2 cup dark chocolate melts

METHOD:

Preheat oven to 180 degrees celcius and line 2 baking trays with baking paper.
Beat margarine, sugar, vanilla and egg in a bowl until smooth
Sift flours, baking soda and cocoa into the mixture.
Stir mixture together then add fruit and chocolate.
Put round spoonfuls of mixture onto the trays about 4cm apart; gently pressing each one flat.
Bake for 10 minutes.
Stand cookies for 5 minutes to cool before transfering to a wire rack to cool completely.


TIPS:
 - Try to leave ample space around each cookie when placed onto the tray because as they cook in the oven, they will spread out quite generously.
- It is quite a sticky mixture and can be difficult to drop portions onto the trays. I use two tablespoons, one to scoop and drop and the other to scrap it off.

Enjoy!

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Apricot, Sour Cream & Coconut Cupcakes Recipe

Apricot, Sour Cream and Coconut Cupcakes are soft, sweet and absolutely delicous. When covered with an apricot jam glaze they are quite appealing to the eye too. Just take care to ensure they are fully cooled before storing them in an airtight container to prevent them from collapsing.

Apricot, Sour Cream and Coconut Cupcakes - with Apricot Jam Glaze

INGREDIENTS:
220g self-raising flour
45g desiccated coconut
125g butter
230g caster sugar
2 eggs, lightly beaten
250mL apricot nectar
125g sour cream
1 tin apricot halves in juice (or 20 apricot halves)
80g apricot jam

METHOD:

Preheat oven to 180 degrees celcius and line muffin tin with paper cases
Sift flour into abowl
Add coconut.
Melt butter and sugar in a saucepan over low heat until sugar has dissolved. Remove from heat
Whisk egg, apricot nectar aand sour cream in a small bowl.
Add butter and egg mixtures to floue mixture.
Stir with a wooden spoon until combined.
Spoon mixture into muffin cases, placing an apricot half, cut side up, on top of each.
Bake for 15-20 minutes or until a skewer comes out clean.
Transfer to wire rack to cool.
Heat jamm in a small saucepan until melted. Brush a little jam over each cupcake.

Makes 20

Enjoy!

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