♬ Little Nikki
Hello my gorgeous food lovers.
Apologies, I've been slack.
Everything that I've been cooking has been speedily consumed than posing for this page. After training every day I eat and sleep. Blogging has taken a back step for a while. Don't stress, my creativity is still fresh and ready to rock but I'm lacking inspiration in bitter boring London. I will be back into the swing once I've seen Italian sun this June.
I've still got my sweet tooth and desire pudding after dinner, but don't want that guilty pang of tucking into a brownie when I've ran a wonderful 10k or been to yoga. There has to be an in between, a marriage of indulgence and health. Fruit is great don't get me wrong, and the amount of oranges I consume I think is slowly giving me a tan. Yesterday I melted down all the chocolate I own and got a bit adventurous with toppings. Making these couldn't be any easier, all you need to do is melt chocolate and add dried fruit and nuts you like. Next time you want ice cream or yoghurt get a few pieces of these involved.
200g dark chocolate
10 pitted and chopped dates.
20g pine nuts
50g Rice Krispies
2 tbsp honey
1 tbsp flaxseed
50g chopped nuts
Freeze dried strawberries
: Melt chocolate in a heatproof bowl over boiling water, always stirring.
: Line a rectangle 20x20x5 cm baking tray with greaseproof paper.
: Pour chocolate and spread evenly.
: In a bowl combine Rice Krispies, honey, nuts and freeze dried strawberries. Make sure everything is covered evenly.
: Next sprinkle flaxseed over chocolate with teaspoon, then chopped dates.
: Slowly pour nut and honey mixture, use a spoon to avoid massive clumps.
: Leave in the fridge for an hour then break into shards and eat as a snack, partner with pudding or use to decorate a cake.
These will keep in an airtight container or in the fridge for 3 days.