Jo Holden

Functional Medicine Health Coach

GLUTEN FREE MINCE PIES

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These gluten free mince pies are free from refined sugars and dairy but full of goodness and utterly delicious especially with cinnamon essential oil!

gluten free mince pies

GLUTEN FREE MINCE PIES

Jo Holden
These gluten free mince pies are free from refined sugars, dairy but full of goodness and utterly delicious with the added health promoting benefits of cinnamon essential oil
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12 -26

Ingredients
  

  • For the Almond Crust
  • 200 g ground almonds
  • 1 egg or flax egg
  • 15 g coconut oil room temperature
  • 3/4 tbsp. maple syrup
  • 1/4 tsp. bicarbonate of soda
  • For the Mince Meat
  • 2 apples approx 150g
  • 80 g raisons and sultanas
  • 80 g goji berries
  • Zest and juice of 1/2 orange or 1-3 drops of food grade orange essential oil I use Young Living
  • Zest and juice of 1/2 lemon or 1-3 drops of food grade lemon essential oil
  • 1/2 tsp. ground mixed spice
  • 1/2 tsp ground cinnamon
  • A few drops of food grade cinnamon essential oil optional but makes it SO good and healthy
  • 1 pinch of nutmeg
  • 25 g coconut oil
  • 1 small pinch of salt

Instructions
 

  • Preheat the oven to Fan 170C and line a tray with cupcake cases.
  • Mix together the pastry ingredients until it forms a dough, adding a little more ground almonds if need be.
  • Divide into 3 pieces and put in the fridge to chill while you make the mince meat
  • Using one third of the dough at a time, roll between 2 pieces of parchment paper until a few millimetres thick.
  • Use a pastry cutter that fits the diameter of your cup cake cases to cut out several disks.
  • Place a disc in the centre of each one, gently molding the disc to fit the case and then place in a muffin tray if you have one to hold their shape.
  • Re-roll any remains of pastry. From the two thirds of the mixture you should be able to make 12-14 large discs or 24-26 mini ones.
  • Keep the remaining thirds for the star shapes.
  • Bake the bases for 5 minutes.
  • For the mince meat finely chop the apple until it is the same size as the raisons and gojis.
  • Place all mince meat ingredients in a sauce pan and cook on a medium heat with the lid on for 15 minutes util the apples are soft. Stir occasionally to prevent sticking.
  • Once cooked an option is to add 2-3 drops of food grade cinnamon essential oil (I use Young Living) It makes them incredible!
  • Fill each pastry base with 1 heaped tsp. of mince meat.
  • Cut stars from the remaining dough and gently place on top of each pie.
  • Brush the tops with either coconut oil or egg yolk and bake for approximately 10 minutes until lightly golden.
  • Leave them in the tray for 5 minutes before taking the pies out to put on the rack to cool further.
  • They freeze well and will need to be kept in the fridge as there is no sugar to preserve them.
  • Adding cinnamon oil makes them extra delicious while it also helps to decrease inflammation, increase circulation and the immune system, balance blood sugar levels and it can relieve depression too....amongst many other health benefits.
  • Enjoy!
  • Inspired by Hemsley and Hemsley

 

CHOCOLATE ORANGE NAKED BALLS

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With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.

 

CHOCOLATE ORANGE NAKED BALLS

Jo Holden
With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 10 balls

Ingredients
  

  • 1 1/2 cups of nuts of your choice
  • 20 Medjool dates pitted and cut into pieces
  • 1/3 cup cocao powder
  • 1-2 tsp. orange extract or 1 tbsp. orange juice and zest of orange
  • Pinch of salt

Instructions
 

  • Add the nuts to a food processor and pulse until they are the texture you would like but not too long that it forms nut butter.
  • Place nuts in a bowl.
  • Process the dates until slightly broken down and then add the cacao powder, orange and salt.
  • Combine everything in the bowl and mix in well.
  • Make balls in the size you would like and place in tupperware and keep in the fridge or freezer.

 

RAW CARROT CAKE

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RAW CARROT CAKE with Vanilla Lemon Icing

Jo Holden
I am known for my love of carrot cakes - this one is raw!
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins

Ingredients
  

  • 3 cups chopped carrot or carrot pulp
  • 3/4 cup pitted dates
  • 1 cup activated raw walnuts
  • 2/3 cup dried coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chia seeds
  • 1/2 cup raisons
  • 1/2 teaspoon sea salt
  • Vanilla lemon Frosting:
  • 2 cups raw cashews soaked overnight or 2-4 hours fine too
  • 2/3 cup coconut oil melted
  • 1/3 cup water use more or less to achieve desired consistency
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon lecithin
  • 1/2 teasppon sea salt

Instructions
 

  • Add the carrots to a food processor and start to pulse.
  • Then add the walnuts, coconut, spices and chia seeds with the dates last and mix into small pieces.
  • if you use carrot pulp and it is a little dry you can add a little lemon or orange juice.
  • Press the mixture into a greased square or round spring form tin.
  • Place in the fridge while you make the frosting.
  • Rinse the soaked cashews and blend everything leaving the lecithin until last.
  • Remove the cake base from the fridge and pour the icing over the top and around the sides.

SPIRULINA MINT TRUFFLES

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These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!

mint truffles

 

SPIRULINA MINT TRUFFLES

Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
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Prep Time 30 mins
Total Time 30 mins
Servings 15

Ingredients
  

  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt

Instructions
 

  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!

 

CHOCOLATE AVOCADO FROSTING

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This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too…so good on pancakes!

 

CHOCOLATE AVOCADO FROSTING

Jo Holden
This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too...so good on pancakes!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 2 ripe avocados
  • 2 1/2 tbsp. coconut oil melted
  • 3-4 tbsp. raw honey or other natural sweetener
  • 5 tbsp. cacao powder
  • 1/2-1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • A pinch of salt
  • Orange or peppermint extract can be used too if you like!

Instructions
 

  • Blend all the ingredients in a food processor until smooth.
  • Taste and adjust flavourings to taste and add a little water if too thick.
  • Store in the fridge for a few days or freeze until you need it.

 

RAW CHOCOLATE AVOCADO PIE

By

This raw chocolate avocado pie is free from dairy, gluten and refined sugars and utterly delicious. The crust is a great foundation crust for many different pies – fruit such as mango or coconut cream custard.

raw chocolate avocado pie

raw chocolate avocado pie

RAW CHOCOLATE AVOCADO PIE

Jo Holden
This raw chocolate avocado pie is free from dairy, gluten and refined sugars and utterly delicious. The crust is a great foundation crust for many different pies - fruit such as mango or coconut cream custard.
5 from 1 vote
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Prep Time 20 mins
Total Time 20 mins
Servings 8 -12

Ingredients
  

  • Crust:
  • 1 1/8 cups dried coconut
  • 1 1/8 cups soaked and dehydrated walnuts soaking releases phytic acid and bitterness
  • 1/4 cup soft dates Medjool
  • A dash of cayenne pepper to open the palette
  • A pinch of sea salt
  • Filling:
  • 1 7/8 2 cups minus 2 tbsp. water or coconut water
  • 2 1/2 or 10 oz avocado flesh
  • 1/2 cup young coconut meat
  • can substitute more coconut instead of avocado or more avocado instead of coconut
  • 1 cup coconut sugar or Lakanto Sweetener very low glycemic sweetener
  • 1 tablespoon Lecithin granules non-GMO soy or sunflower - to give silky creaminess
  • 1/2 teaspoon vanilla powder or extract
  • 1/4 teaspoon sea salt
  • 1 cup cacao powder
  • 3/4 cup coconut oil - healthy fat that will hold it together

Instructions
 

  • Crust:
  • Add the dried coconut to a food processor and process until it becomes like a flour.
  • Add the rest of the ingredients and mix until doughy.
  • Add another date or a tiny amount of coconut oil if needed (not water!)
  • Press into a 9-inch pie plate, trying to bring it up at the sides.
  • Freeze while making the filling.
  • Filling:
  • Blend all the ingredients until smooth.
  • Make sure not to overblend, otherwise the fat from the avocado will go gluggy.
  • Pour into the crust and even it out.
  • Allow to set in the freezer for about 2-4 hours.
  • Decorate with chocolate shavings by using a peeler with a bar of dark chocolate and peel shavings onto the pie.
  • Allow pie to sit at room temperature for about 30 minutes before cutting into slices and serving.
  • It can be stored beautifully in the freezer.
  • Enjoy!

 

CHOCOLATE AVOCADO MOUSSE

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This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids!

Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more….a truly amazing food and perfect for the creamy consistency we need in a mousse.

This works just as well as icecream…just pop it in the freezer!

chocolate avocado mousse

 

 

CHOCOLATE AVOCADO MOUSSE

Jo Holden
This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids! Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more....a truly amazing food and perfect for the creamy consistency we need in a mousse. This works just as well as icecream...just pop it in the freezer!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 large avocado
  • 2 frozen bananas
  • 3 tbsp. cacao powder
  • 2 tsp. vanilla extract
  • Tiny pinch of sea salt
  • 1/4-1/2 tsp. peppermint or orange extract optional - make sure it is a good quality one

Instructions
 

  • Blend all the ingredients in a blender until smooth.
  • Add a little raw honey, maple syrup or other sweetener like stevia if necessary.
  • Fill little cups and enjoy as mousse or put into the freezer to enjoy as icecream, stirring every couple of hours if you can.

CHOCOLATE MANGO CHIA PUDDING

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The combination of chocolate and mango in this chocolate mango chia pudding is delicious!

Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy.

Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours.

It is so creamy and so easy to make and is perfect for either breakfast or for a desert!

Check out my video below to see how it’s done!

chocolate mango chia pudding

[fvplayer src=”https://youtu.be/NyUAWg7tuE8″]

CHOCOLATE MANGO CHIA PUDDING

Jo Holden
The combination of chocolate and mango in this chocolate mango chia pudding is delicious! Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy. Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours. It is so creamy and so easy to make and is perfect for either breakfast or for a desert!
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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

Ingredients
  

  • Chocolate chia pudding:
  • 1 cup non dairy milk I use almond milk
  • 1-3 tbsp. raw honey or maple syrup
  • 3 tbsp. cacao powder
  • Shaved chocolate cacao nibs, fresh mango cut into cubes or some fresh mint - for garnish
  • Mango Chia pudding:
  • 1 ripe mango
  • 1/2 cup non dairy milk
  • 1 tbsp. chia seeds
  • 1 tsp. maple syrup or raw honey optional, depending on how sweet your mango is

Instructions
 

  • Chocolate pudding: Combine almond milk, chia seeds, raw honey or maple syrup and cacao and blend together.
  • Pour in a container and refrigerate to set, approximately 4 hours or overnight.
  • Mango pudding: Blend almond milk, chia, mango and sweetener if needed until smooth.
  • Pour this in another container and put into the fridge to join the chocolate pudding.
  • When they are ready stir them again.
  • In two glasses, alternatively layer the chocolate pudding and mango pudding.
  • Garnish with mango cubes or shaved chocolate and enjoy!

MINT CHOCOLATE CHIP AVOCADO ICE CREAM

By

This mint chocolate chip avocado ice cream is a simple, healthy and delicious treat.  As with my chocolate avocado mousse, it’s a great way of getting the kids to enjoy avocados!

Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more….a truly amazing food!

Yum!

MINT CHOCOLATE CHIP AVOCADO ICE CREAM

MINT CHOCOLATE CHIP AVOCADO ICE CREAM

MINT CHOCOLATE CHIP AVOCADO ICECREAM

Jo Holden
A nutritious, nourishing and very delicious icecream!
Print Recipe
Prep Time 10 mins
Total Time 10 mins
Servings 4 servings

Ingredients
  

  • 2 ripe avocados
  • 1 cup coconut milk
  • 1/2 tsp. peppermint extract
  • 1 handful fresh mint leaves optional
  • 2 tbsp xylitol coconut syrup or maple syrup (to taste, depending on how sweet you like it)
  • 2 tbsp. cacao powder
  • 1/3 cup dark chocolate chips minimum 60% cacao
  • 1 tbsp. green superfood powder optional

Instructions
 

  • Put all the ingredients, except the chocolate chips, into a blender and process until smooth.
  • Stir in the chocolate chips.
  • Pour into a freezer container and leave in the freezer, stirring every 2 hours, until it has frozen to how you like it.

 

DARK CHOCOLATE AVOCADO TRUFFLES

By

These delicious dark chocolate avocado truffles are so easy to make and easy to adapt depending on how sweet you like them. I used 60% cacao bittersweet chocolate chips but you could use unsweetened baking chocolate and a little stevia if you would like them completely sugar free. The creaminess comes from the avocado making them super healthy.  I love chocolate orange so I added a couple of drops of orange extract but you could use peppermint or just stick with vanilla and lots of options for rolling them in too!

A perfect gift!

dark chocolate avocado truffles

[fvplayer src=”https://youtu.be/lXaLM_8p0SA”]

DARK CHOCOLATE AVOCADO TRUFFLES

Jo Holden
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Servings 12 balls

Ingredients
  

  • 1 cup 6oz dark chocolate
  • 1/3 cup mashed avocado about 1 small avocado
  • 1 tsp. vanilla extract
  • 1 pinch of sea salt
  • 1/2 tsp orange extract or peppermint optional
  • 4 tbsp. cacao or dessicated coconut for rolling

Instructions
 

  • Use a bain marie or glass bowl over hot water to melt chocolate, vanilla, and salt together until smooth
  • Mash avocado until there are no lumps and add to mixture
  • Stir until smooth and thickened
  • Place in fridge for 30 minutes or until slightly firm
  • Once chilled scoop mixture out, about the size of a tbsp and roll into balls, creating a smooth surface
  • Roll each truffle into cacao or dessicated coconut and place on baking paper
  • Place on a baking tray with baking paper and store in fridge or freezer but serve at room temerature. I let them set on a tray for a short while before putting into a box

 

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