Tag: sugar free

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.

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

05
Sep

Tesco Taste Festival NI 22-24th Sep 2017

Join us at the annual Tesco Taste Festival held at Belfast’s Custom House Square to celebrate Northern Irelands food and drink  industry on the 22nd – 24th September . The event, now its ninth year,  is predicting to see a bigger crowd than ever before, expecting to reach 20,000 people.

The festival showcases some of Northern Irelands top food and drink producers and suppliers in the Northern Ireland retail market.

Established as the most successful free to enter food festival, the three day events promises to be a fantastic weekend made up of tasting sessions, cooking tips and demonstrations using top local produce.

The Free’ist team will be there with our range of Sugar Free/No Added Sugar and Gluten Free snacks for you try out – they’re Freelicious!

We hope to see you and your family enjoying the amazing food and drink that  NI has to offer!

For more info visit the Tesco Taste Northern Ireland Facebook Page – https://www.facebook.com/tastenorthernireland/

 

24
Jan

Free’ist Born to Run Gosford 5K/10K

The sixth race in the Belfast Telegraph’s Born to Run event- Run Forest Run, was held in Gosford Forest Park on the 21st January.

Free’ist once again sponsored the event by providing finish line fuel with our scrumptious no added sugar wafer bars! Well done to all the runners who took part, it was a great turn out and another brilliant event.

Find out where the next race is here and get involved!

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!

25
Aug

Holland & Barrett brings Free’ist onboard

The UK’s top healthy products retailer, Holland & Barrett, has recently approached Free’ist and listed their products, growing again their free from category range. Free’ist, who are known for their scrumptious and sugar free / no added sugar treats and snacks, have now helped Holland & Barrett grow their sugar free section with 13 of the products from their range i.e. the cookies, chocolate, chocolate wafers, and, jam, being newly listed.

This is another great success for Free’ist as it just goes to show how important the free from market is becoming and how Holland and Barrett and trying to meet the needs of consumers who are looking for products within this retail bracket. With all the negative media coverage there has been in relation to sugar, sugar free is continuing to become evermore popular among consumers and the awareness of the harmful effects of sugar is growing. With the top healthy products retailer in the UK now having listed the range (with over 1000 outlets and huge online presence), sugar is definitely a growing concern and Free’ist have an alternative to meet the consumer demand.

To order some Free’ist from Holland & Barrett, please click on the below link:

ORDER NOW FROM HOLLAND & BARRETT

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

 

 

 

 

30
Oct

Celebrating Taste Northern Ireland

Tesco is a major supporter of Northern Ireland suppliers and producers and spend more than £520m every year on local products and now stock around 1,200 items from 90 local suppliers.

The Tesco “Taste NI Campaign” is a great way for customers to get to know the people and the places behind their favourite local food and drink products. Free’ist have been taking part in the Tesco Local Food Market where we will be sampling in at least 50 Tesco stores over the year. The aim of the event is to promote awareness of locally produced food through sampling.

In September Free’ist also took part in their first Tesco Taste NI Food Festival held at Custome House Square which is a 2 day event complemented by entertainment and free admission to the public. It is also Northern Ireland’s biggest and only FREE celebration of local food to an urban consumer audience.