Sisters Gracie and Sophie Tyrrell are the founders of Squirrel Sisters, a health and wellness company on a mission to help people make better and healthier choices more often. Their award winning on-the-go bars double up on flavour and are packed with real, honest, good-for-you ingredients with natural fruit sugars and are available in 4 delicious flavours: Cacao Brownie, Cacao Orange, Raspberry Ripple and Coconut Cashew.
Yes to delicious, no to compromising.
This week they’re back to share two recipes from the Snacks and Treats cookbook – one of their favourite ways to indulge and treat their health.
Chocolate-Dipped Strawberries with Basil Sugar
Basil and strawberry is a classic combo. We’ve used stevia instead of sugar and coated them in dark chocolate, to make a healthy but indulgent treat. If you like, you can pop them on lolly sticks for a bit of fun!
- 6 large basil leaves
- 2 tsp granulated stevia
- 50g dark (bittersweet) chocolate
- 200g strawberries, leaves and stalks left on
- Put the basil leaves in a mortar with 1 tsp of the stevia. Pound with a pestle until the basil is completely ground to a paste with the stevia. Stir in the remaining stevia. Spread out on a plate and leave somewhere warm for a couple of hours to dry out a little – it doesn’t need to be completely dry, just enough to make a coarse crumble when you rub it between your fingertips, which you will be able to sprinkle.
- Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring that the bottom of the bowl isn’t touching the water. Once melted, remove from the heat and leave to cool and thicken a little.
- Line a baking sheet with non-stick baking paper. Using the stalks, dip the strawberries in the melted chocolate until half-coated.
- Whilst the chocolate is still tacky, sprinkle a little of the basil sugar over each strawberry. Leave to set completely before serving.
Mini Vegan Mix & Match Muffins
Who doesn’t love a muffin for breakfast? You can decorate these beauties however you like and with whatever toppings you have in the cupboard. Even more, they are small enough to take with you on the go.
- 125g grated apple (leave the skin on for more fibre)
- 50g coconut oil, melted
- 5 tbsp maple syrup
- 130ml almond milk
- 1 tsp pure vanilla extract
- 100g ground almonds
- 60g buckwheat flour
- 2 tsp baking powder
- 1 1/2 tbsp chia seeds
- 1 tsp lucuma powder
- A pinch of sea salt
To top the muffins
- Dried fruit (goji berries, cherries, chopped apricots, raisins, etc.)
- Nuts, roughly chopped (hazelnuts, almonds, pistachios, walnuts, pecans, etc.)
- Seeds (sunflower, pumpkin, etc.)
- Cocoa nibs
- Preheat the oven to 170°C/325°F/Gas Mark 3 and grease a 24-hole mini-muffin pan really well with coconut oil.
- Get all your chosen toppings together before you start.
- In a large mixing bowl, combine the grated apple, melted coconut oil, maple syrup, almond milk and vanilla, and stir together really well.
- In another bowl combine all the remaining ingredients. Add half the dry ingredients to the batter and fold in, then fold in the remaining half.
- Using teaspoons, spoon the batter evenly into the prepared muffin pan. Top the muffins with whatever fruit, nuts and other flavourings you wish.
- Pop the pan in the oven and bake for 20–25 minutes, or until the muffins are risen, golden on top and cooked through. Check them after 15 minutes or so, and if they are browning too much, pop a sheet of foil over the top (sometimes the sugar in the dried fruit has a tendency to catch).