3 Ingredient "Nutella" Hot Chocolate

My "Nutella" recipes always prove popular and it's perhaps unsurprising- after all, hazelnut and chocolate are a match made in heaven! This "Nutella" Hot Chocolate is the perfect autumnal drink. It's warming, comforting and captures that classic indulgent flavour, helping to satisfy sweet cravings and what's more, can be made in a matter of minutes.

Three great health benefits: boosts mood, good source of antioxidants, anti-inflammatory

Serves 1
Enjoy immediately

Ingredients:
1 cup (250ml) hazelnut milk
1 tbsp cacao powder
1 tbsp maple syrup

Method:
1) Place all of the ingredients in a small saucepan, stir and warm over a medium heat on the hob, until warmed through. Use a whisk or milk frother to create an indulgent foam.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Raw Matcha "Cheesecake"

Raw "cheesecakes" are my go-to dessert when I'm hosting guests as they're inevitably crowd pleasers. Regular readers may realise that I've shared a few recipes for raw "cheesecakes" as I like to switch up the flavours to keep things interesting, with the latest being this matcha version which makes for a talking point at dinner parties. I served this at a recent Halloween event because I thought that the green colour tied in with the "spooky" theme and all of the guests seem to really enjoy it. I've left the decoration open for you to choose but some ideas include mint leaves, coconut chips, lime slices or zest curls, or a light dusting of matcha powder.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for bone health

Serves 8-10

Ingredients:
500g cashew nuts, soaked overnight then drained & rinsed
2 tbsp matcha powder, mixed with 2 tbsp hot water to form a paste
125g almonds
150g medjool dates, pitted
Zest of 2 limes
Juice of 2 limes
160ml coconut cream
180ml coconut oil
125ml maple syrup
2 tsp vanilla extract
Couple of pinches sea salt

Method:
1) Start by greasing an 8 inch springform cake tin with coconut oil.
2) Next, make the base by whizzing the almonds in a food processor to form a crumb before adding the dates, zest of 1 lime and a pinch of the salt. Whizz until the mixture starts to come together and then press into the prepared tin. Refrigerate for at least an hour to set.
3) Meanwhile, make the "cheese" layer. Whizz the cashews in a clean food processor to break them up. Add the remaining ingredients: coconut cream, coconut oil, maple syrup, lime juice, zest of 1 lime, matcha paste, vanilla and a pinch of the salt, and whizz (stopping to scrape down the sides occasionally) until thoroughly combined.
4) Pour the "cheese" mixture on top of the prepared base in the cake tin and smooth the top. Place in the freezer to set for a couple of hours of overnight.
5) Remove from the freezer at least half an hour before serving. You can remove the "cheesecake" further in advance and simply keep refrigerated. Decorate as desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

Mini Pumpkin Pies

As yesterday was Thanksgiving in the USA, it seemed only fitting to share a recipe for Pumpkin Pie! I must confess that I have no claim whatsoever to Thanksgiving, as a Brit & having never celebrated it (although I was once in New York for the holiday and so was able to catch a glimpse of the famous parade!) but these little sweet treats are so perfectly autumnal that I couldn't resist! I served these at the recent Halloween themed potion making workshop and afternoon tea event and they proved really popular. I hope that you'll enjoy them as much as the attendees did!

Three great health benefits: promotes healthy skin, good source of fibre, anti-inflammatory

Serves 10
Delicious served warm or cold

Ingredients:
125g almonds
125g pecans
300g medjool dates, pitted
Couple of pinches sea salt
1 x 425g can pumpkin puree
125g coconut sugar
100ml almond milk (I always use unsweetened)
1 tbsp milled flaxseed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves

Method:
1) Preheat oven to 180 degrees C. Grease 10 mini tartlet tins (9cm) with coconut oil.
2) Start by making the base. Whizz the almonds and pecans in a food processor to break up, until they form a crumb. Add the dates and a pinch of salt and whizz until the mixture comes together. Divide the mixture equally and press into the prepared tartlet tins.
3) Next, make the pumpkin pie filling. In a clean processor, whizz together the pumpkin puree, coconut sugar, almond milk, milled flaxseed, cinnamon, ginger, nutmeg, cloves and a pinch of the salt until thoroughly combined.
4) Divide the pumpkin mixture equally between the prepared tartlet tins, smoothing the tops. Bake the pies for 25 minutes. Allow to cool for 5-10 minutes before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Baked Banana and Blueberry Porridge

I've been wanting to share a baked porridge recipe for some time now so I'm delighted to bring you today's recipe which is for what might just be my current favourite breakfast! This Baked Banana and Blueberry Porridge really takes breakfast to the next level and is perfect for the colder months. It's warming and comforting, whilst also being surprisingly easy to make- you can mix it all together and pop it in the oven to cook while you get ready in the morning.

Three great health benefits: beneficial for heart health, good source of fibre, promotes healthy skin

Serves 1

Ingredients:
1 banana
1/2 cup gluten free oats
1 cup almond milk (I always use unsweetened)
1 tsp ground cinnamon
1/4 cup blueberries
Optional (but recommended): more blueberries and maple syrup (for the topping)

Method:
1) Preheat the oven to 180 degrees C.
2) Mash half of the banana using a fork and set the other half aside.
3) In an ovenproof dish, stir together the oats, almond milk, mashed banana and cinnamon to combine. Carefully fold through the blueberries.
4) Bake for 20 minutes. Allow to cool for a couple of minutes before enjoying (taking care not to burn yourself on the blueberries!). Top with the remaining banana, more blueberries if desired and a drizzle of maple syrup.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Pumpkin Spiced Pancakes

If ever there was an excuse for hibernating and enjoying the indulgence of a lie-in, autumn is it. Of course, lie-ins inherently lead to brunch and for me, that equals one thing... pancakes! I'm so excited to share this recipe for Pumpkin Spiced Pancakes with you as I'm sure you'll love them and agree that they practically taste of autumn! Rainy day and cozy knits optional, but highly recommended!

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Serves 2

Ingredients:
1 & 1/4 cups buckwheat flour
1 cup almond milk
1/2 cup pumpkin puree (I use canned)
1/4 cup smooth almond butter
1 tsp gluten free baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Approx 4 tsp coconut oil

Method:
1) Place the buckwheat flour, almond milk, pumpkin puree, almond butter, baking powder, vanilla extract and spices (cinnamon, ginger, nutmeg and cloves) into a blender and blend until smooth. It'll form a fairly thick batter.
2) In a small non-stick frying pan, melt 1 tsp of coconut oil over a medium high heat. Add approximately half a ladle of the batter, forming into a circle shape of even thickness and cook for a couple of minutes until it starts to bubble and set. Flip over and cook for a further minute. Remove and set aside on a plate.
3) Repeat step 2, adding more coconut oil as necessary, until all of the pancake batter is used up. Top the pancakes with your favourite toppings- I like maple syrup and fresh fruit.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Beetroot, Ginger and Apple Overnight Oats

Overnight oats are perhaps the ultimate breakfast for those who claim not to have time in the mornings for what's been described as "the most important meal of the day". As the name suggests, they are prepared in advance and I personally like to make them in a jar so that I can simply add the lid and grab & go in the morning. There's a few recipes on here for overnight oats but these are my current favourite- the vibrant pink colour alone makes them a breakfast worth getting out of bed for!

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for heart health

Serves 1

Ingredients: 
2 small beetroot (175g) 
70g gluten free oats
160ml coconut milk (from a carton)
1 inch piece ginger
1/2 granny smith apple, chopped into bitesized pieces
1 tbsp coconut yoghurt

Method: 
1) Pass the ginger, followed by the beetroot through a juicer. 
2) Place the oats in a bowl and stir in the ginger & beetroot juice, along with the coconut milk, to combine. Cover and refrigerate overnight or for at least 6 hours. 
3) In the morning, stir the oats. Add the chopped apple, stirring to combine. Serve topped with the coconut yoghurt.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Banoffee Millionaire Squares

Before I changed my way of eating, baking was probably my favourite style of cooking. It has always amazed me, and continues to do so, that combining just a few simple ingredients creates something completely different to the components and truly delicious! There have been times when baking has really been my sanctuary as well.. concentrating on the recipe, measuring ingredients and focussing on the task in hand helped me to switch off whilst also providing a feeling of accomplishment and productivity. Today's recipe isn't baking as such- in that it's a raw recipe- but it is amazing how the different components come together to create a delicious and indulgent treat. I served this at a recent event and all of the attendees raved about it- even those who professed not to be fans of banana!

Three great health benefits: boosts mood, beneficial for brain health, good source of fibre

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g walnuts
Pinch sea salt
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
For the Caramel Centre:
350g medjool dates, pitted
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
1 ripe banana (125g)
For the Chocolate Topping:
4 tbsp cacao powder
4 tbsp coconut oil
4 tbsp maple syrup
For the Topping:
25g walnuts, roughly chopped

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a food processor, whizz together the jumbo oats and walnuts to form a crumb. Add the salt, 3 tbsp of the coconut oil and maple syrup and whizz again to combine, until the mixture starts to come together. Press into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
3) Meanwhile, make the banana caramel layer. Place the dates in a clean food processor and whizz to break up. Add 2 tbsp of the coconut oil and the vanilla and whizz to form a thick paste. Add the banana and whizz again until a smooth paste forms. Smooth the banana caramel paste onto the base layer and refrigerate for at least 30 minutes.
4) Make the chocolate topping by combining the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the banana caramel layer and sprinkle with the chopped walnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Salted Caramel Smoothie

Lots of you loved my recent Salted Caramel Porridge recipe and the reality is that as the temperates drop, warmer breakfasts will no doubt be the order of the day. That said, smoothies do feature regularly as a breakfast on the go for me as well as being my go-to when I need to satisfy a sweet craving in a hurry. This Salted Caramel Smoothie is particularly well suited to the latter, thanks to its creamy texture and sweet flavour. Feel free to replace the almond milk for an alternative if you need to follow a nut free diet.

Three great health benefits: good source of fibre, energy boosting, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 cup almond milk (I always use unsweetened)
1 frozen banana
1 tbsp tahini
1 tbsp maple syrup
1/2 tsp vanilla extract
Generous pinch sea salt

Method:
1) Place all of the ingredients in a blender and blend until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Mushroom Stroganoff

I've been making this dish for years and its one that I come back to again and again, particularly at this time of year. If ever there was the perfect Bonfire Night dish, this is it! It's comforting and warming as well as being quick and easy to make, in under half an hour. The garlicky flavour together with the "meatiness" of the mushrooms adds a satisfying quality, whilst the creamy yoghurt sauce adds a sense of indulgence. I love serving this with wild rice- simply make two big pots to serve a crowd.

Three great health benefits: boosts immunity, beneficial for bone health, anti-inflammatory 

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
600g mushrooms (I used 350g girolles and 250g chestnut mushrooms)
1 tsp sweet paprika
3/4 tsp grated nutmeg
Sea salt & black pepper
250g coconut yoghurt
Small handful parsley, finely chopped

Method:
1) Place the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened.
2) Add the garlic and fry for a further minute before adding the mushrooms. Reduce the heat and cook, covered with a lid, for 10-15 minutes. Stir occasionally.
3) Add the paprika, nutmeg and salt & pepper before stirring in the coconut yoghurt. Cook for approximately 5-10 minutes, to warm through. Stir in the parsley before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com