Sweet Treats with Low Added Sugar

Recently, I was asked to prepare a lunch for a community group. The brief was to produce food that would suitable for a group of people with a number of health concerns and dietary problems including a need for gluten free. What celebration is complete without a sweet treat? These are the two items that I made. They are not sugar free but are low in refined sugars, however, they are still high in kilojoules and should be eaten sparingly. The sweetness comes from the dried fruits.

The chocolate cake is not as sweet as you might expect and can be made into supcakes. This version are butterfly cakes with a whipped cream filling and a light dusting of grated chocolate.

The same cake mixture made as a layer cake with whipped cream and a more generous layer of melted chocolate icing.

(Low Sugar)Chocolate Cake

250 g prunes 1 cup water ½ cup grapeseed oil 1 -2 Tablespoons Agave syrup or 1 -2 tablespoons Nutrasweet granules or to taste

1 tablespoon vanilla extract 2 large eggs ½ teaspoon bicarbonate of soda 1 teaspoon baking powder 4 tablespoons Dutch Cocoa or raw cacao 2 cups almond / hazelnut meal

Method

Soak prunes with the water until soft then puree in a food processor.

Combine oil, agave/nutrasweet, prune mixture and water together in a large saucepan. Melt/cook on low heat until just warm.

Stir in vanilla, eggs, bicarbonate of soda, cocoa and baking powder. Mix well.

Stir in almond/hazelnut meal and mix until combined.

Spoon the mixture into greased and lined lamington/brownies tin or into individual cup cake papers.

Bake at 160 deg C until golden brown and tests just clean with a skewer, approximately 40 minutes

Allow to cool in tin.

(Low Sugar)Chocolate, Almond Coconut Balls

Ingredients

2 cups natural almonds 10 fresh, pitted dates (Mejdool) 1 cup almond meal 125 g butter 3 tablespoons coconut oil

1/2 cup raw cacao powder or Dutch cocoa 1 - 2 tablespoons Agave Syrup/Stevia Sweetener Granules or more to taste 1 tablespoon vanilla extract 1 cup coconut for balls 1/2 cup extra coconut to roll the balls

Method

Chop natural almond in food processer until roughly chopped, add dates and process until a “squidgy” mass has formed.

Add remaining ingredients and process until mixture forms a stiff paste

The mixture should be moist enough to hold together and roll into small balls. If too dry add a little water. If the mixture is very sticky add some extra coconut.

Roll mixture into small bite sized balls and then into the extra coconut. Place on a tray and refrigerate.

Store the balls in the refrigerator, they will last for a week or so.

Nutella Truffles

Today is World Nutella Day - who knew? It seems that everyday is a day for something, however, it did provide the opportunity to make a quick batch of truffles. Usually I roll these truffles in chopped hazelnuts but this version has them rolled in chopped natural almonds as there were no hazelnuts in the supermarket.

The truffles are very easy to make. 

Combine a family block of dark chocolate and four tablespoons of Nutella in a heatproof bowl. Melt together on medium heat in the microwave, use one minute intervals. Stir the mixture and then place in the fridge. When nearly set but not hard, beat the mixture until it becomes light and fluffy. I use an electric handbeater. Return mixture to fridge to firm up but do not allow to set.

Spoon out teaspoons of the Nutella mixture and roll in chopped hazelnuts.  A roasted hazelnut in the centre is even more delicious. Refrigerate.

Maple Pecan Fudge

I am having fun making many of my favourite recipes with the maple syrup essence. The latest is the Maple Pecan Fudge, reworked from this recipe. So moreish and addictive that I had to give it all away! It is definitely a treat only dish and then best made there are lots of people to share. A small bag or wedge of this, wrapped nicely, would make a good homemade food gift as an alternative to chocolates.

Maple Pecan Fudge

Ingredients

125 g butter 1 can condensed milk 1 cup caster sugar 2 tablespoons liquid glucose

100g white chocolate 1 tablespoonMaple Syrup essence*, 2 teaspoons vanilla extract 1 cup pecans, roughly chopped * concentration of the essence varies, use caution add a small amount until you have the flavour you like.

Method

Line a slice tray with non stick baking paper.

Put butter, condensed milk, brown sugar and glucose in a microwave suitable container.

I use a large pyrex jug with a handle or pyrex bowl although this is more difficult to handle.

**Cook mixture on high for two minutes, whisk, reduce to medium/high and cook a further two minutes, whisk, repeat two more times (total eight minutes). The mixture should be starting to boil rapidly.

Continue cooking the fudge in one minute intervals for a further 3 -4 minutes, stirring between each minute. The mixture should be at soft ball stage.  If not, cook the fudge for a further minute.

Test by dropping a teaspoon of mixture into a glass of cold water, the ball of mixture should sort of flatten out or use a thermometer to test.  It should reach about 110 /115 deg c. Remove thermometer before returning mixture to microwave.

Using an oven mitt, carefully remove mixture from microwave. It will be very hot.

Add chocolate, maple syrup essence and vanilla and stir well until the chocolate is melted and the mixture is smooth and glossy.

Add roughly chopped pecan nuts and mix through.

Carefully pour fudge into prepared tray and set aside until cool. Refrigerate if desired.

Cut into pieces when completely cold and refrigerate in an airtight container.

**I have an old and possibly not so high powered microwave. Newer and more powerful microwaves may not take as long. It is easy to do this in 30 second to one minute increments particularly towards the end of the cooking process.

Rocky Road

What can I say? There are lots of versions of Rocky Road and all are some version of melted chocolate with a various things stirred into the chocolate and then set. With the alcohol this is definitely for the grown ups and a truly delicious treat for the chocoholic. I usually make a double quantity - it is that popular. I have taken this to plenty of events and it is always eaten.

Rocky Road

1 family block (220g) dark chocolate 125 g white marshmallows, cut into pieces 1/2 cup glace cherries, broken into halves 1/2 cup pistachio nuts 2-3 squares of Turkish Delight, orange if you can get it but pink/rose flavour is ok.

1-2 tablespoons Grand Marnier* 1 teaspoon vanilla extract Optional 1 teaspoon rosewater *or other orange liqueur

Method

Line a small slice tin with cooking parchment/Gladbake.

Optional - toast the pistachios. It is not necessary.

Cut cherries in half. Cut marshmallows and Turkish Delight into pieces about the same size as the cherry halves.

Break chocolate into small pieces and put into heatproof /microwave bowl. Melt the chocolate over hot water or in microwave on medium heat in 1 minute bursts.

Add all ingredients to melted chocolate, mix well.

Press into slice tin. It may not be enough to fill the tin so push it into 3/4 of the tin. Cover with another small piece of the cooking parchment. Press firmly and smooth. Put in fridge to set.

Cut into small pieces.

Pistachio Barfi

Many years ago I travelled to India and sampled a number of sweet treats including barfi, a delicious fudge like sweet and a pistachio kulfi, a type of icecream. My fondness for barfi was rekindled at a recent party where another of the guests had brought along a plate to share.  Aruna explained that her method involved cooking the barfi in the microwave which made it very appealing. She very kindly shared her recipe.

I followed Aruna's recipe and added pistachio nuts to the mixture and sprinkled chopped pistachios on top. I would also recommend purchasing a new packet of cardamon so that the flavour is really fresh. Allow the barfi to set overnight/for a few hours.

Aruna Maharaj’s Barfi Recipe

Ingredients

400 grams Thickened Cream

500 grams Powdered Milk

2 cups Castor Sugar

1 tblspoon of Cardamon Powder

Method

1.               Mix together Cream, powdered milk and castor sugar.

2.               Microwave on high for 5 mins.

3.               Take out and mix again.

4.               Microwave for another 4 mins.

5.               Add ½ the Cardamom Powder.

6.               Microwave for another 4 mins.

7.               Mix again. The mixture should be firm and doughy when       touched. Oil from the mixture should rub onto the palms of your hands when you touch it.

8.               Spread mixture into a greased tray.

9.               Sprinkle the rest of the cardamom onto the mixture through a sieve.

10.         When set cut into squares.

 Variation / Notes 

*The strength of microwaves can vary a little, particularly older modeld. I found that i needed to cook it a couple of minutes longer than the recipe stipulates. as a guide the mixture will turn a light fawn colour. It is best to do any extra cooking in 30 second to 1 minute intervals.

**the mixture will be very hot so take care when removing and replacing it in the microwave. I used a large 2 litre pyrex jug, the handle makes it very easy to hold.

For Pistachio Barfi

Roughly chop 2/3 cup of pistachio nuts. Reserve some to sprinkle on the top of the barfi at step 9. Add most of the chopped pistacios and the remaining cardamon at step 7. 

Spread the barfi into a greased tray lined with cooking parchment. I let it set overnight.

Lime and Coconut Truffles

As I was making these truffles this song popped into my mind, tragically I started to 'bop along' to the only part that I could remember... she put de lime in de coconut and drank em bo(th) up.  I like to finish the truffles with a coating of melted white chocolate and a sprinkle of chopped pistachio nuts, however, this takes more time and makes them more expensive to make.

A simpler method is to roll them in coconut or toasted coconut which is also a good variation for people with nut allergies unless they also have an allergy to cocnut.

They can also be rolled in chopped pistachio nuts or dipped in white chocolate and then rolled in the chopped pistachios. The one on the left is rolled into the nuts, the one on the right is dipped in white chocolate and then rolled in the chopped nuts.

 Sometimes I put a pistachio in the middle as I roll the truffles.











These are the tools that I use. For dipped chocolates I mostly use the round one as it can be used to scoop out the truffle and the excess chocolate will drip off. The fork like one is good but will leave a hole, the same way that the skewer does. I camouflage that with the chopped nuts.

Lime and Coconut Truffles

Lime & Coconut Filling 200 g white chocolate 1 sachet Coconut milk powder 1/2 cup lime juice 1 1/2 cups dessicated coconut

Chocolate Coating 200 g white chocolate Chopped pistachio nuts Alternative Coating Chopped pistachio nuts/dessicated coconut /toasted dessicated coconut

Method

Lime & Coconut Filling

Mix coconut milk powder into the lime juice. Break white chocolate into small pieces and add to the lime and coconut milk powder.

Melt white chocolate and lime/coconut milk together (use microwave on medium setting 1 minute intervals)

Add dessicated coconut. Mix well

Place in fridge until firm enough to roll into small balls

Roll mixture into small balls.

To Decorate

Chocolate Coating

Melt white chocolate (use microwave on medium setting 1 minute intervals)

Dip the truffles into the melted white chocolate, I use specialist tools but a skewer will also work. Allow excess chocolate to drip off and back into the bowl and then place the truffle on a tray covered with baking paper. Dip one or two at a time and make sure that you sprinkle with the chopped nuts before the chocolate sets.

Sprinkle with chopped pistachios.

Alternative Coating

Roll balls in chopped pistachios/coconut/toasted coconut

Sweets for My Sweet

Sweets for my sweet, sugar for my honey, these lyrics from the Drifters sum this up perfectly.

These caramels are soft and chewy, they can be cooked longer to make them harder.  I use  the microwave, mine is ancient so perhaps not as hot and efficient as the new models. it may not take as long to cook. The recipe can also be made in the conventional manner on the stove top. Place ingredients in a medium saucepan and cook on a medium heat, although, you will need to take care not to burn it.  The caramels are very nice without the nuts and dipped into melted chocoloate.

Macadamia Caramels

Ingredients

125 g butter 1 can condensed milk 1 cup brown sugar 2 tablespoons liquid glucose

½ -1 tablespoon vanilla extract 1 -2 cups macadamia nuts, lightly toasted and roughly chopped into halves

Method

Line a tin with non stick baking paper. Place nuts evenly across the bottom of the tin. 

Put butter, condensed milk, brown sugar and glucose in a microwave suitable container.

I use a large pyrex jug with a handle or pyrex bowl although this is more difficult to handle.

Cook mixture on high for two minutes, whisk and cook a further two minutes, whisk, repeat two more times (total eight minutes). The mixture should be starting to boil rapidly and changing colour.

Continue cooking the caramel in one minute intervals stirring between each minute. The mixture should be a rich darkish brown and at soft ball stage.  If not, cook the caramel for a further minute. Test by dropping a teaspoon of mixture into a glass of cold water, the ball of mixture should sort of flatten out or use a thermometer to test.  It should reach about 115 deg c. Remove thermometer before returning mixture to microwave.

Using an oven mitt, carefully remove mixture from microwave. It will be very hot.

Add vanilla, stir well and carefully pour caramel into prepared tray and set aside until cool. When cool mark into squares. 

When completely cold cut the caramel into pieces and refrigerate in a single layer in an airtight container. 

Great when you need a little gift and want to take something you have made yourself. 

Use a cellophane bag tied with ribbon or a small tin for your gift.

A Wee Scottish Treat - Tablet

This little adventure into Scottish cookery came about as a result of taking some home made fudge to my knitting group. Julie and Emma, two of my knitting companions said it was just like Tablet only smoother and a bit creamier. Tablet has a grainier texture than fudge according to these two ladies, who were quite keen to reminisce about this 'wee Scottish treat'

My curiosity was piqued so a little internet search found this recipe for Scottish Tablet. So I made my first batch and took it along to knitting. The ladies considered it be very good. I thought it was delicious and very addictive, even my disciplined husband Ray found it hard to stop at one piece. It makes a lot so I would make a half quantity if making it again. The  recipe contains 1 kg sugar, condensed milk, butter and some salt and is definitely not a low joule snack.

Bad, Bad, Bad but Delicious 2

Have experimented with the recipe for Caramel and Macadamia fudge and made chocolate and walnut fudge. It is not as sweet tasting but do not be fooled, it is still very high in fat, sugar and kilojoules.

The dark chocolate and caramel versions would be a great starting point for other varieties such as glace ginger instead of the nuts or glace orange or omit the nuts and have plain fudge. Instant coffee dissolved in a little water, liqueurs instead of the vanilla - lots of possibilities.

I found this can of chocolate condensed milk at Aldi a little while ago, however, I think ordinary condensed milk would work just as well.









To make the fudge follow the recipe for Caramel and Macadamia Fudgeand make the these changes; use dark Chocolate -70% cocoa  instead of the white chocolate, castor sugar instead of brown sugar and the chocolate condensed milk if you can get it.

 Sharing the kilojoules - giving a slab to a friend.

Bad, Bad, Bad but Delicious

Bad, Bad, Bad is how one of my friends described this fudge. I can only assume that she was referring to the fat, sugar and kilojoules, however, I think it is fantastic - rich, sweet and creamy. Probably best consumed in small portions as a treat.

I make it in the microwave, I use a large pyrex jug with a handle or pyrex bowl although this is more difficult to handle. It can be just as easily made in a saucepan on the stovetop, although needs to watched as it will burn and stick more easily.

Like other types of toffees, the mixture becomes very hot and care must be taken when making it.

You can vary the nuts, although, I think macadamia and walnuts are the best. I also use dark brown sugar but either are satisfactory. Glucose syrup can be purchased in most supermarket.

This is a lovely gift when cut it into small slabs,wrapped in cellophane and tied with a nice ribbon.

Caramel & Macadamia Fudge

Ingredients

125 g butter 1 can condensed milk 1 cup brown sugar 2 tablespoons liquid glucose

100g / ½ large family block of white chocolate ½ -1 tablespoon vanilla extract 1 cup macadamia nuts, lightly toasted and roughly chopped into halves

Method

Line a slice tray with non stick baking paper.

Put butter, condensed milk, brown sugar and glucose in a microwave suitable container eg large pyrex jug or bowl 

Cook mixture on high for two minutes, whisk, reduce to medium/high and cook a further two minutes, whisk, repeat two more times (total eight minutes). The mixture should be starting to boil rapidly.

Continue cooking the fudge in one minute intervals for a further 3 -4 minutes, stirring between each minute. 

The mixture should be at soft ball stage - see below and look thick, golden and be boiling rapidly.  If not, cook the fudge for a further minute.

Test by dropping a teaspoon of mixture into a glass of cold water, the ball of mixture should sort of flatten out or use a thermometer to test.  It should reach about 115 deg c. Remove thermometer before returning mixture to microwave.

Using an oven mitt, carefully remove mixture from microwave. It will be very hot.

Add chocolate and vanilla and stir well until the chocolate is melted and the mixture is smooth and glossy.

Add nuts and mix through.

Carefully pour fudge into prepared tray and set aside until cool. Refrigerate if desired.

Cut into pieces when completely cold and refrigerate in an airtight container.

Totally Wicked Indulgence

I adore Rocky Road, although, rarely make it unless there are lots of people to help me eat it - it is way too tempting!

This is a very  indulgent and totally over the top version. Rich, sweet, and very pretty, it needs to be consumed in very small pieces. I like to serve it as with coffee at the end of a meal, usually a Middle Eastern or Indian meal as I use rosewater in the mixture. Rosewater can be an acquired taste, leave it out if you do not like it. I also use this recipe to make a more conventional Rocky Road, substituting dark, or a combination of dark and milk chocolate for the white chocolate. I get the tray and all the ingredients ready before I start to melt the chocolate. White chocolate can be difficult to melt. Grate it in a food processor and then melt or add 1 -2 teaspoons of bland oil such as canola. Use a metal spoon to mix.

White Chocolate Rocky Road

Ingredients

1 family block (220g) white chocolate. I use Dream.

125 g pink and white marshmallows, cut into halves

1/2 cup glace cherries, broken into halves

1/2 pistachio nuts, lightly toasted/ roasted

1/2 cup macadamia nuts, lightly toasted/ roasted

2/3 cup shredded coconut

Optional

2-3 squares of pink Turkish Delight, diced into pieces approximately the same size as the cherries

1-2 teaspoons rosewater

Method

Line a slice tin with cooking parchment/Gladbake.

Put coconut, glace cherries and Turkish delight in a bowl. Add rosewater and mix well. 

Break chocolate into small pieces and put into heatproof /microwave bowl. Melt the chocolate over hot water or in microwave on medium heat in 1 minute bursts.

Add all ingredients to melted chocolate, mix well.

Press into slice tin. It may not be enough to fill the tin so push it into 3/4 of the tin. The rocky road should be as deep as the tin. Cover with another small piece of the cooking parchment. Press firmly and smooth. 

Put in fridge to set.

Once set cut it into small pieces and put into an airtight container in the fridge.