Chocolate-Dipped Sweet Potato Chips
- 1 large sweet potato
- 2 teaspoons coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped dark chocolate
- Preheat oven to 170 C.
- Wash the sweet potato and slice into thin rounds. On a greased baking tray, coat the sweet potato in the coconut oil, salt and cinnamon until equally covered.
- Place in the oven for 45 minutes, flipping halfway through to cook evenly.
- After 30 minutes break plain dark chocolate into small chunks and melt over a low heat on the stove or in the microwave.
- Remove the chips from oven and dip them halfway into the chocolate. Lay them on a lined baking tray to set (do not place in fridge). Serve fresh, or store in Tupperware at room temperature once cooled.
Salted Caramel Popcorn
- 1/8 cup corn kernels or 4 cups pre-popped popcorn
- 2 heaped tablespoons maple syrup
- 2 heaped tablespoons date syrup or agave nectar
- 2 tablespoons smooth cashew butter (almond butter works too)
- 1/8 teaspoon fine sea salt (plus more for sprinkling)
- 1/2 teaspoon vanilla extract
- 1 teaspoon coconut oil
- 1/8 teaspoon baking soda
- Preheat the oven to 170˚C. Line a large baking tray with parchment paper.
- If using un-popped corn kernels, melt the coconut oil in a large pan on a high heat and add the corn kernels. Put the lid on the pan (very important!) and keep shaking the pan vigorously to allow all the kernels to pop. Remove the lid and set aside.
- In a small pan over a medium heat, add the date syrup, maple, cashew butter and salt and stir well until combined. Allow to simmer for 3 minutes, then remove it from the heat and stir in the vanilla and baking soda.
- Pour the caramel sauce over the popcorn and stir until it is all coated in the caramel.
- Spread the popcorn evenly on two lined baking trays, sprinkle with more salt, and bake for 10 minutes, removing from the oven halfway to turn popcorn over.
- Allow to cool completely before eating. Store any leftover popcorn in an airtight container for up to 5 days.
Maca-Macadamia Energy Balls
Ingredients (Makes 22 balls):
- 1/4 cup (130g) macadamia nut butter
- 1 cup (180g) dates, pitted and soaked in water for 2 hours
- 1/2 cup (60g) ground almonds
- 4 tablespoons (30g) maca powder
- 5 tablespoons (60g) maple syrup
- 1/4 cup dark chocolate chips (or finely chopped chocolate, 75% cocoa)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/4 cup chia seeds
- Add the dates, macadamia butter, maple syrup and vanilla extract to a food processor and pulse until a smooth mixture forms.
- Add ground almonds, maca powder and salt to the food processor and pulse until a thick cookie dough consistency is reached. Stir in the chocolate chips by hand.
- On a baking sheet, divide and evenly roll into 22 rolled balls – each ball should be about 1 level tablespoon of mixture. Don’t be afraid to get your hands sticky!
- Spread the chia seeds onto the baking sheet and coat half the balls in chia seeds.
- Place the baking sheet with the balls in the fridge for at least 1 hour before serving.
Follow Eli as she shares her tasty and nourishing recipes on www.elibrecher.co.uk