Ahead of the HBC Bake Off with CNM we thought we’d share a few recipes from some of the amazing bakers that secured a spot in the final.
The Bake Off will be held in London on 17th August.
Ferrero Rocher Energy Balls
While Camilla loves a good ol’ Ferrero Rocher, they don’t leave her tummy feeling great. So when we announced the HBC Bake Off, she decided to create a gluten free, dairy free, no bake alternative, perfect as a post workout refuel or dinner sweet-tooth-satiater. And they look delicious!
- Roughly 20 hazelnuts, lightly toasted
- 1 cup of raw hazelnuts
- 1/4 raw cacao
- 1/4 tsp himalayan salt
- 1 cup of dates
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1.6 packets of sesame snaps (that’s 5 small rectangles cos obvs I ate one whilst baking)
- Waitrose bronze crunch baking decorations (not 100% necessary but who doesn’t like a shine?!)
Set the toasted hazelnuts aside in a bowl. Then, grind 1 cup hazelnuts, cacao powder and salt in a food processor until it reaches the texture of a fine meal.
Add the pitted dates, maple syrup, and hazelnut extract and process until a dough starts to form.
Once that is all blended up into a rough dough, open your two packets of sesame snaps, eat one slice and then pop the remaining 5 in a zip lock bag.
Grab a rolling pin and smash away some stress by whacking the sesame snaps into crunchy little pieces.
Pour the smashed sesame snaps into the processor and pulse a few times to combine them into the dough.
To make the actual Ferrero Rochers, remove 1-inch pieces of dough and shape into smaller balls. Wrapping each ball around one of the toasted hazelnuts and press with your fingers to seal. Set balls aside on greaseproof paper lined baking sheet or small cutting board.
At this point if you have the shiny bronze cake decorations roll the balls in them. You could also use smashed up hazelnuts, or even melted chocolate.
Pop the decorated balls back on the greaseproof paper and pop in the freezer for 30 minutes, then store in the fridge.
Beetroot Chocolate Brownies
Given that Ciara’s blog title has the word ‘balance’ in it, you won’t be surprised to see that this choco-tastic recipe has a cheeky little healthy twist. The addition of the beetroot keeps these brownies seriously gooey while the walnuts and raspberries add little magic surprises as you munch your way through!
- 250g cooked beetroot (I used the brand Chef from a jar without juice!)
- 2 whole eggs
- 1 cup of oats, ground into flour using a food processor
- 4 tbsp cacao powder
- 50g high quality dark chocolate (the darker the better!), broken into small chunks – I’ve used the brand Magic Mayan 85% ‘Black Velvet’ dark chocolate for my brownies!
- 1/3 cup of raspberries, sliced in half
- 1/4 cup chopped walnuts or hazelnuts
- 2 tbsp melted coconut oil or cacao butter (or extra virgin olive oil)
- 3 tbsp agave sweetener
- 3 tbsp cacao nibs or extra dark chocolate chips
- 1 tsp baking powder
- 1 tsp vanilla extract
Pre-heat the oven to 180C (fan oven), and line a baking tin with greaseproof paper or greased tinfoil.
Place the dark chocolate chunks in a microwave safe bowl and set aside for now.
Add your dry ingredients to a big mixing bowl – oat flour, baking powder, cacao powder and hazelnuts. Stir well to combine.
Add the wet ingredients to your food processor or blender – eggs, beetroot, oil, vanilla extract and sweetener. Blend until smooth.
Pour the wet mixture into the bowl of dry ingredients, and stir until well combined. If the batter is a little too dry or too wet, feel free to add a little more sweetener or oat flour respectively, but it should match up well!
Heat the chocolate chunks in the microwave to melt for approximately 1 minute. Give them an extra 20-30 seconds if not fully liquid after that time!
Taking care with the hot bowl, pour the melted chocolate into your brownie batter. Stir everything up again until well mixed.
Finally, add the cacao nibs/chocolate chips and raspberries and mix again.
Pour the batter into your baking tin, and bake in the oven for 25-30 minutes approximately. Check with a toothpick inserted into the centre of the batter – if it comes out 99% clean, you’re good to go!
Allow the brownies to cool (ESSENTIAL) for about 15 minutes before slicing up and devouring them!
‘Get Your Glow On’ Banana Bread
Jelena’s protein rich banana bread recipe is different than any other. It is moist, light and fluffy yet has a great crunchy texture thanks to the maple glazed walnuts. It is also enriched with collagen peptides, omega from the walnuts and all the necessary fibre from the oats and chia seeds. It’s not just a treat that you indulge in, it is also nutritious and nourishing for your body and soul.
- 310g ripe bananas (about 4 medium)
- 50g butter
- 120g oats
- 130g self raising flour
- 2 tbsp baking soda
- 2 eggs
- 2tbsp chia seeds
- 1 scoop collagen peptides
- Pinch of salt
- 200g walnuts, chopped
- Maple syrup
Preheat the oven to 180C.
Mash the ripe bananas with a fork in a large bowl until few lumps remain.
Melt the butter and add to the bowl, along with 3-6 tbsp maple syrup (depending how sweet you want it), eggs and collagen peptides. Stir until fully combined.
Mix in the oats, flour, baking soda and chia seeds.
In a small pan, mix the chopped walnuts with about 5 tbsp maple syrup and a touch of sea salt. Cook on a medium heat for about 5 minutes, stirring frequently, until the syrup is caramelised. Add two thirds of the walnuts to the banana bread mix.
Pour the mixture into a lined bread tin and sprinkle the remaining caramelised walnuts on top. Bake at 180C for 45-50 mins or until a toothpick comes out clean.
To see more of our HBC and CNM Bake Off Finalists, head to the Bake Off event page.
Fancy giving one of the recipes a go? Make sure you tag @hbloggerscom and the relevant finalist in your recreations.