Category: Recipes

22
Nov

Chocolate Avocado Sundae

With lots of hidden fruit, a crunchy biscuit base and topped with Caramel Popcorn, this is the perfect dinner party dessert!

SERVES: 4
PREP TIME: 20 minutes + 2 hours chilling
COOK TIME: 0 minutes

INGREDIENTS
• flesh of 2 ripe avocados
• 150g (two bars) Free’ist dark chocolate
• 1/4 cup (60ml) milk of choice
• 1 ripe banana
• 1 tbsp almond butter
• 1 tsp pure vanilla extract
• 2 tbsp coconut cream (or the cream from the top of a can of coconut milk, you can remove this after putting the can in the fridge for 30mins as it rises to the surface and solidifies)
• 1/2 tsp salt
• 4 Free’ist hazlenut cookies, crumbled into pieces
• Handful of Free’ist caramel popcorn to top

INSTRUCTIONS
1. Melt the chocolate by placing broken chocolate pieces into a small bowl and putting the bowl into a saucepan of water over a medium heat. The hot water should heat the bowl and melt the chocolate. Stir until the chocolate is a liquid consistency. Remove from the heat.
2. Put all the ingredients including the melted chocolate (but not the cookies and popcorn) in a blender or food processor and blend until completely smooth. Taste the mixture and if it’s not sweet enough or you can taste the avocado too much for your liking, add some sweetener e.g. honey or maple syrup, stirring through to combine.
3. Chill the mixture for at least two hours.
4. When you’re ready to serve, in four serving bowls or glasses make a layer of crumbled cookie pieces for the base of your sundae. On top, spoon the avocado mousse mixture. Alternatively you can put the mousse into a sandwich bag and chop off the corner, then squeeze it out so you get a neat spiral effect.
5. Top with popcorn and a few more crumbled cookie pieces and you’re good to go! For extra indulgence you could also drizzle some more melted Free’ist chocolate on top…

Thanks to Vicky at The Flourishing Pantry for co-creation.

22
Nov

Rice Crispy Cakes | The Healthier Twist

We have decided to give this classic treat a healthy twist. With only a few ingredients, its easy to make and will satisfy your sweet tooth!

We also have a range of flavoured chocolate bars to choose from including white, mint and orange chocolate if you want to make them a little more flavoursome.

SERVES: Makes 12-16 small squares
PREP TIME: 15 minutes
SET TIME: 20 minutes

INGREDIENTS
– 150g / 2 x 75g packets of Free’ist sugar free marshmallows
– 3 cups / 100g unsweetened rice puffs
– 3 tbsp coconut oil
For a chocolate version:
– 225g (3 x 75g bars) Free’ist chocolate of choice

METHOD
1. In a large saucepan melt the coconut oil over a low heat. Add the marshmallows and stir continuously until they melt together  creating a fluffy mallow mixture!

2. If you are making a chocolate version, whilst you prepare the marshmallows, melt your chocolate by placing the broken pieces in a bowl and put over a  saucepan of water with a medium heat. The hot water should heat the bowl and melt the chocolate. Stir  until the chocolate is a liquid consistency. Remove from the heat.

3. Remove the marshmallow mixture from the heat and add the rice puffs to the pan, stirring through to evenly coat the puffs with the marshmallow mixture. If you are making a chocolate version, add the chocolate and stir again until chocolate is evenly distributed.

4. In a small greased baking tin (18x20cm is perfect) pour your rice-puff mixture and spread to a height of 5-6cm. Try not to press the mixture down too hard, to keep the lightness of the marshmallow in each square.

5. Leave to set for 20mins at room temperature. With a sharp knife cut into squares. You can keep these in an air-tight container for 3 days.

Thanks to Vicky at The Flourishing Pantry for co-creation.

22
Nov

Flourless Chocolate Orange Brownies

Chocolate and orange is such a classic combination, we’ve decided to take it to the next level in these soft squidgy  brownies. Using  No Added Sugar & Gluten Free Dark Chocolate with Orange & nutritious black beans rather than the traditional white flour, this is the ultimate health twist to standard brownies. To sweeten them up, we have added a little maple syrup and to give them that extra citrus zing, some orange zest (we all need a little zing in our life, right?)

If you also like your brownies with an extra bite, add chopped almonds to the mix.

SERVES: Makes 12-14 brownies

PREP TIME: 15 minutes
COOK TIME: 25 minutes

INGREDIENTS
* 1 tin black beans and juice
* 2 tbsp maple syrup
* 3 tbsp cacao powder
* 150g Free’ist orange chocolate – melted (2 x 75g Bars)
* Zest of 2 oranges
* 1 tsp baking powder
* 150g chopped almonds (optional)

INSTRUCTIONS
1. Melt the chocolate by placing broken chocolate pieces into a small bowl and putting the bowl into a saucepan of water over a medium heat. The hot water should heat the bowl and melt the chocolate. Stir until the chocolate is a liquid consistency. Remove from the heat.
2. In a food processor or nutribullet blend up the black beans together with their juice until smooth.
3. Place the bean mixture into a large bowl and stir in the cacao powder, orange zest, maple syrup, melted chocolate and baking powder and stir to combine. You’ll have a really runny mixture. Lastly, fold in the chopped almonds if you’re using them.
5. Spoon this mix into a lined brownie tin – ideal size would be a 6″x 6″ small tin. Bake for 25 minutes until crisp and firm on top. Don’t worry if they don’t seem totally set when you remove from the oven, the brownies will get firmer as they cool.
6. Allow to cool before cutting.

Thanks to Vicky at The Flourishing Pantry for co-creation.

 

23
Oct

Sugar Free S’mores

A S’more is a traditional camping snack that has been popular with kids and their parents for years. Although many different varieties of S’mores have developed over time, the S’more is basically a sandwich of roasted marshmallows & chocolate between two biscuits.

Here at Free’ist, we have developed our own variety – SUGAR FREE S’MORES

Once you’ve done one, you’ll want to do s’more and s’more..

PREP TIME: 5 minutes
COOK TIME: 2 minutes

INGREDIENTS
Free’ist Sugar Free Tea Biscuits (Buy here)
Free’ist Sugar Free Marshmallows (Buy here)
Free’ist Sugar Free Dark Chocolate (Buy here)

METHOD
1. Over a bonfire, campfire or BBQ toast your marshmallows for 1-2 minutes until they start to melt, bubble and caramelise.

2. Remove the marshmallows from the heat and spoon them onto a tea biscuit.

3. Top the marshmallow layer with a square of Free’ist dark chocolate and top the s’more sandwich with another tea biscuit. Press together to allow the chocolate melt into the hot marshmallows

If you don’t have an open fire you can always recreate this recipe using the microwave or oven.

On a plate (or baking tray if using the oven) place a tea biscuit, topped with three Free’ist marshmallows and a square of dark chocolate.

Microwave for 15-20 seconds or oven cook at 180 °C for 3-5 minutes, so the marshmallow and chocolate start to melt. Remove and top with a second tea biscuit.

Thanks to Vicky at The Flourishing Pantry for co-creation

11
Jan

Protein cookies made by customers using free’ist!

Protein cookies made by one of our customers Louise Kerriganfit look delicious! Minimal ingredients used, 5 minutes in the oven and topped with with our sugar-free white chocolate.

Ingredients – 30g whey, 5g baking powder, 10g cocoa powder, 30g vitafiber and some water.

Send us pictures of your recipes on our instagram page @freeist_sugar_free!

22
Nov

Free’ist Fruit Mountain

Fruit and pancake mountain made by one of our customers @pops_foodiekitchen using our sugar free strawberry jam looks amazing! A delicious breakfast without the guilt!

Ingredients – Banana Protein Pancakes, Raspberries and Bloobs 🍇 🍒 Choc Shot 🍫 Free’ist sugar free Strawberry Jam 🍓 Pancake Batter – 50g Oats, 1 banana, 100g oeggfreerange whites, baking powder, 15g MyProtein banana Whey and 100ml Maxi Nutrition Banana Shake!

Keep us updated and send us your Free’ist recipes on our instagram page @freeist_sugar_free!

 

19
Nov

Sugar Free Fridge Cake

This is a completely refined sugar free recipe..

Ingredients

60g Free’ist Milk Chocolate
1 tbsp. (15g) butter/coconut oil
4 tbsp. (20g) Choc Shot
1/2 tbsp. vanilla extract
pinch sea salt
2-3 Free’ist Chocolate Chip Cookies
2 sugar free marshmallows
Cherries

Directions

1 – In a small saucepan, melt together the Free’ist chocolate, butter/coconut oil and Choc Shot.
2 – Stir in the vanilla and sea salt
3 – Crush your biscuits, but leave some chunky pieces. Chop up your marshmallows and cherries. Stir into the chocolate mixture until everything is coated.
4 – Scrape into a small silicone load mould and leave in the fridge until set. Chop up and serve!

 

This recipe was shared with us from www.healthyhappyheebs.wordpress.com

 

19
Nov

Ferrero Rocher’ Protein Balls

Ferrero Rocher’s – Remember those gold wrapped decadent little treats that always seemed to appear at Christmas? Well here is how you can make your own with 5x the protein and are not made of 40% sugar!

This particular uses casein protein powder, however you can sub with whey if that’s what you have, just add the greek youghurt gradually as you might not need as much – the casein is a lot more absorbent.

Ingredients

40g roasted hazelnuts
10g (4tbsp) cocoa powder
10g (1/3 scoop) chocolate casein
35g (2tbsp) 0% greek yoghurt
1 tbsp. (3g) coconut flour
2 tbsp. truvia (to taste)
4 squares Free’ist dark chocolate, melted
2 tbsp. (14g) chopped, roasted hazelnuts

Method

1 – In a small food processor, blitz all but 5 of the 40g of roasted hazelnuts until ground (should be 30g)
2 – Add the remaining ingredients except the chocolate and remaining hazelnuts. Blitz until it forms a dough.
3 – Roll into 5 balls. Divide each ball in two, and mould the whole hazelnut around it, rolling it into a ball.
4 – Coat in the melted Free’ist dark chocolate, then roll in the chopped hazelnuts.

If making in advance, wrap cling film and store in the fridge for up to 3 days.

Tip: to cut back on the calories, and lower fat content, omit the hazelnut from the centre, and half the chopped hazelnuts from the coating.

This recipe was shared with us from www.healthyhappyheebs.wordpress.com

 

19
Nov

Vanilla & Hazelnut Chocolate Chunk Cheesecake

This is a hazelnut themed cheesecake using Free’ist hazelnut cookies for the base, hazelnut milk chocolate as chunks in the cheesecake mixture, as well as adding extra chopped, home roasted hazelnuts on top. Then a drizzle of sugar free dark chocolate on top.

Ingredients

Base:
3 Free’ist Hazelnut cookies
1 egg yolk
1 tbsp. coconut oil

Filling:
90g (1/2) package) 3% cream cheese
80g (1/3C) 0% greek yoghurt)
1 large egg
30ml (2tbsp) agave
1/2 tbsp. vanilla extract
1/2 tbsp. fresh lemon juice
2 tbsp. truvia (to taste)
3 squares Free’ist Hazelnut Chocolate, chopped

Topping:
1 tbsp. roasted hazelnut, chopped
2 squares Free’ist Dark Chocolate

Directions

1 – Preheat the oven to 170C
2 – Crush cookies until in crumbles
3 – Put your crushed cookies in a bowl, add the melted coconut oil and egg yolk and mix well until combined. Use your hands to squish together if necessary
4 – Press down into a lined 12cm springform tin. Bake for about 12 mins
5 – Meanwhile, prepare the filling. In a bowl, beat together the cream cheese, yoghurt, egg and agave until smooth. You can use a hand held blender if necessary.
6 – Sieve over the buckwheat flour and stir in. Stir in the truvia and chopped chocolate.
7 – Pour into the springform tin. Top with the roasted hazelnut. Bake at 170C for 30 mins.
8 – Leave to cool and place in the fridge overnight.
9 – Melt the dark Free’ist chocolate a drizzle over using a spoon. Enjoy!#

This recipe has been shared with us from www.healthyhappyheebs.wordpress.com

 

 

 

 

19
Nov

Peanut Butter and Jelly Protein Cheesecake

Say a BIG hello to this beautiful looking Peanut Butter and Jelly Protein Cheesecake.

Ingredients:

For the base:
1 cup dates
1 cup almonds
4-5 tbsp. Free’ist jam – either Strawberry or Raspberry

For the filling:
250g cream cheese
250g Quark
3/4 cup smooth peanut butter
2 scoops Sci-Tec Direct chocolate peanut butter whey
1/2 cup zero calorie icing sugar
1 tbsp. vanilla extract
1 drop Capellas peanut butter drops
Handful dark chocolate chips to decorate

Method

1 – Blitz the dates in a food processor until they break down and start to clump together. Remove, then blend the nuts until they form a crumb. Now, tip the dates back in and blend until everything sticks together and you get a dough. Press the dough down into a springform cake tin, then spread over the Free’ist jam. Place in the freezer to set.

2 – In the meantime, blitz together the ingredients for the filling until smooth. Stop and taste – if you need it sweeter, add more icing sugar. If the mixture appears to be a bit too “thick”, add a splash of coconut milk or melted coconut oil and blend again. Pour onto the set base, then scatter over the chocolate chips. Place back in the freezer to set overnight.

3 – Remove from the freezer 10minutes before serving. Cut into slices, then enjoy!

 

This recipe has been shared with us by www.iamintothis.com