Food The blog

Gluten-free, (extremely) healthy chocolate snack

Summer’s here, holidays have been booked, I am back to the gym and I am proud to say I feel healthy and ready to embrace the sunny season. So, I made a gluten-free chocolate snack to get me going.

I ‘ll always have a sweet tooth which I absolutely need to satisfy. So, to quench those afternoon cravings, I came up with a simple and 100% healthy recipe; gluten-free extremely low-fat chocolate slices. To be accurate, they’re about 100 calories each. Sounds good to me… Guilt-free yet delicious! I might have two then. Also, very easy to bake and you will not need more than one bowl. Less washing up for you!

I am very excited about this recipe and I am really happy to share it with you.

This is your shopping list:

2 medium size grated carrots

110 gr rice flour

2 tbsp almond oil

1 egg

125 ml low-fat vanilla yoghurt

1 tsp (gluten-free) baking powder

3/4 tsp baking soda

1/4 tsp salt

100 gr soft brown (unrefined) sugar

2 tbsp unsweetened cocoa powder

grounded hazelnuts

125 ml hot water

For the icing

1 avocado

50 gr icing sugar

1 tbsp cocoa powder

Pre-heat the oven to 180C.

Squeeze the grated carrots to remove any excess liquid and place them in a bowl. Tip in the bowl the yoghurt, oil and egg and mix with a fork. Add the baking powder, soda, salt, flour, cocoa, hazelnuts and sugar and keep mixing until well incorporated. Finally, pour the hot water and stir well.

Line a baking tray with greaseproof paper and pour in the batter. Place the tray in the middle. Bake for about 25-30 minutes.

When the cake is baked let it cool completely and prepare the icing. Add all the ingredients in a food processor and pulse until smooth.

TIPS: You can replace hazelnuts with orange zest for even less calories or if you’re allergic to nuts.

You can replace rice flour with plain flour without altering the amount. The calories will be the same.

You can skip the frosting and/or replace it with chocolate chips in the batter.