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Cancer and Healthy Eating Blog

by CarolineH

Recipes and nutrition tips
26 March 2013 at 10:48

nutrition and Easter

Hi everyone. Easter this week and of course the time for chocolate and chocolaty treats. Not an easy time if you are trying to eat well and keep blood sugar balanced is it?. Well is chocolate really the demon that we are led to believe?  Surprisingly there are some benefits to eating chocolate if it is the right sort. Next week I will look at chocolate in more detail but because Easter is this week I thought that I would blog a couple of lovely chocolaty recipes for you to try that will not have a negative effect on blood sugar and can be enjoyed guilt free over the holiday period.
The first is so simple to make and will keep in the fridge for a couple of days.

Chocolate Orange and Hazelnut mousse

2 avocados halved, skinned pitted and chopped.
Juice and zest of 2 oranges,
55grms/2oz of hazelnuts.
50grms/2oz raw cocao powder.
2 tblsps of xylitol.

1. Place all the ingredient into a food blender, add 125mls/4oz water and blend until very smooth. Add a little more water to thin if necessary.
2. Chill for 30mins before serving.

Oranges like other citrus fruits are known for their immune boosting properties as they are packed with bioflavonoids and vitamin C which help to stimulate the activity of the white blood cells. They bare also a wonderful cleanser for the body.
You should be able to get the cocao powder from any good health food shop. I did do a blog about  this. It comes from the seeds of a South American evergreen tree. Blog on cocao powder.

Prune and chocolate truffles or Pruffles!!
A good alternative to the box of chocolates.
The mixture can be made the day before and shaped the following day

150grms of prunes,
100grms of dark chocolate at least 70%
50grms of hazel nut or almond butter.
2 tblsps of acacia honey or True Freedom syrup sweetener.
1 tsp vanilla essence.

Cocao powder or finely chopped hazelnuts or walnuts or grated coconut toasted.

Optional additional flavours.
2-3 drops of orange essential oil or a little fresh grated root ginger or 1 tsp cinnamon.

1. Melt the chocolate in a bowl over some hot water with the nut butter until smooth and velvety.
2. Put the prunes into a food processor and blend until you have a smooth paste. Add the acacia honey and vanilla essence and blend again. If it becomes a sticky ball add 1-2 tsps of water to soften it slightly. It depends on the prunes.
3. Add the prune mixture to the melted chocolate and mix well plus any flavour that you may have decided to add.  Put into a sealable container and chill for 3-4 hours or overnight.
4. When it is set then form into small balls with your hands and toss in one of the coatings. Keep in the fridge for up to a week.

Here are a couple of websites that you may like to visit. They specialise in Free from Foods. i.e. free from wheat, dairy and sugar. You can buy on line or they will give you a list of their outlets. will take you to the Free from  Bake House.

Another is aimed at children but I have found the foods useful for everyone wanting to avoid sugar and dairy. www.freefromforkids. They may be worth a look.

I hope that you give some of these at try and enjoy the Easter break. As I said next week I will look at chocolate in more detail.

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