I’ve always been the biggest foodie, ever since I was little I loved trying new things and always ate a rainbow of foods; from broccoli to strawberries, and fish to salad. But I’ve also always been a bit of a junkie (food junkie that is!). I remember that I’d often get obsessed with the same types of foods, wanting to eat them over and over and over again – especially when it came to ‘naughty’ foods!
Two of these things, and the ones that remind me of growing up the most, are Jaffa cakes (which I mentioned here) and rice pudding.
I don’t know about you, but I just love Autumn!
The crunch of freshly fallen leaves, LONG BATHS, lighting your favourite candles, HALLOWEEN, Bonfires, that extra cup of coffee, COSY SCARVES, smashing conkers, CARVING PUMPKINS, wearing bobble hats, sipping your daily PSL, pumpkin spice everything, WARM APPLE CRUMBLE, cinnamon, random walks, SITTING BY THE FIRE, switching the heating on for the first time that year, THE WALKING DEAD, butternut squash, toffee apples (shhh!), CHUNKY KNITS, Oh and not forgetting it’s nearly Christmas … I could go on.
And if I’ve not got you in the mood for Autumn already, then maybe these pumpkin spiced cupcakes will do it.
The best things about weekends? Lie ins, extended gym sessions, baking, prosecco, friends, long dog walks and pancakes. And my weekend included them all.
I’ve lost count of how many times I’ve attempted to make a healthier coconut cake (using coconut flour) only for it to turn out too sloppy, too flat or too dry. I’d nearly given up when my parents invited me round for Sunday lunch and I thought I’d give it one last go.
My Dad is a coeliac you see and has been since before I was born – so it’s always been difficult to make treats that are suitable for him when we get invited over. One Christmas time I even had a full on meal prepared with a delicious stew bubbling away on the stove, only to realise, as I was running through the ingredients one more time with my Mum before plating, that I’d used the wrong type of stock and that my Dad couldn’t have ANY – it was heartbreaking watching my Dad watch us all eat whilst nibbling on a Gluten Free mince pie! Needless to say, these days I need to take extra care that I get it just right – I don’t think I’ll ever live it down.
With the memories of that foodless Christmas time meal I knew that I had to try one last time to make a delicious coconut cake that would meet my Dad’s approval and wouldn’t send his stomach into overdrive with that rogue glutenous ingredient. So armed with my previous failed recipes I headed to the kitchen scooped up all the ingredients I needed and got to work…
Coconut is fast becoming an obsession of mine – coconut meat, shredded coconut, coconut water, coconut milk, coconut oil; coconutty… that’s me! It all started as a child when I was somewhat obsessed with bounty bars, not the usual number one choice of a minor – but then again I have always been slightly odd 🙂
Sitting at my desk today dreaming of my future as a full time food blogger (I live in hope) and all the wonderful things I could create had me reminiscing about my favourite childhood eats and how they could be adapted to fit my healthier adult lifestyle, and I instantly knew I had to make my own Big Fit Bounty TONIGHT! So, after walking the dog and taking care of the chores I delved into my cupboard and pulled out every coconutty ingredient I could find and got to work. I poured a little bit of this, a little bit of that, a bit more of this, a bit more of that – all until I got the right consistency and taste and I have to say, the results were better than expected.
So what do you need –
- 1 cup desiccated coconut
- 1/2 cup coconut flour
- 1/3 cup coconut sugar
- 3/4-1 cup coconut milk
- 1 tsp vanilla essence
- 1 cup dark choc drops
- splash of almond milk
- Or use my raw chocolate recipe here but make sure you up the quantities
- Mix all dry ingredients
- Add the coconut milk a little at a time until you get a good consistency – it should be sticky but not too wet
- Add your vanilla essence
- Form mixture into balls (I used my Joseph Joseph tbsp measure)
- Tap out onto a parchment lined tray
- Add chocolate drops to a heatproof bowl and sit over a pan of simmering water (a bain marie) until melted. I added some almond milk at this point to thin the chocolate but be careful not to add too much
- Coat your coconut mixture in the chocolate
- Place back on your parchment paper and pop in the freezer for at least an hour – I left mine overnight
- Keep in the freezer and take out 20minutes before consuming
I’m definitely going to be making these again and again and again.
Let me know if you try them out and don’t forget to follow me on Instagram and Twitter (below)