Anyone who has ever been on a diet wants to know how to have their cake and eat it. Well, eat their cake and not put on weight to be precise. Most of us have a love of chocolate but know that it is high in calories or syns. In my search to find an alternative I discovered Choc Shot, the liquid hot chocolate that's not just for drinking as well as sweet freedom.
It boats some impressive points-
It boats some impressive points-
100% natural
Sweetened with our magic ingredient, award winning Sweet Freedom
Only 14 calories per teaspoon
Low GI / GL - no energy highs and lows
Suitable for diabetics as part of a healthy diet
NO artificial colourings, flavourings or preservatives
GM, dairy & gluten free
Suitable for vegetarians and vegans
It's secret being that it is made using sweet freedom, the all natural fruit based sweetener that tastes and sweetens just like real sugar. Some other branded 'fruit' sugars are made from sugar beet and are 100% processed fructose, which isn't the best. Sweet freedom is produced using a water process with no chemicals or enzymes used so it is much better for you. They asked me to create some tasty recipes, I love a challenge!
The first thing I wanted to see if I could make was a salted caramel sauce. Traditionally made by caramelising sugar and adding butter and cream. As you can imagine the calorific and syn values don't bare thinking about. The good news is, I made a salted caramel sauce that is just as delicious and with only 3 ingredients. This recipe makes a decent amount so you can use it over icecream, cakes or whatever you want! You can keep it in the fridge and heat it up when you want to use it.
Salted Caramel Sauce
This works out to be 2 syns per tablespoon
You will need:-
5 Tbsp of Sweet Freedom
1/4 teaspoon sea salt
2 tbsp fat free fromage frais
Method:-
Add the sweet freedom to a saucepan on a medium heat, stirring constantly with a rubber spatula.
Allow to bubble away and caramelise, be careful as it will be super hot!
Take off the heat and add the fromage frais, continuing to stir in until it has all dissolved
Add the salt and stir through. Allow to cool down, it will thicken as it cools.
Allow to bubble away and caramelise, be careful as it will be super hot!
Take off the heat and add the fromage frais, continuing to stir in until it has all dissolved
Add the salt and stir through. Allow to cool down, it will thicken as it cools.
Salted Caramel Cookies
What to do with the delicious salted caramel sauce? Use it to top a healthier version of the chocolate chip cookie, each one works out to be 2.5 syns each on Slimming World.
You will need:-
Makes 12 small cookies
50g lighter than light butter
2 tablespoons Sweet Freedom
100g plain white flour or gluten free floour
1 teaspoon vanilla extract
25g dairy free chocolate chips (optional)
Salted caramel sauce for drizzling
Method:-
Preheat oven to 175 C / 335 F / gas mark 3.5
Whisk together the wet ingredients and, with a fork, stir them into the flour. Use your hands to pull and mix the dough together
Stir in the chocolate chips
Take teaspoons of dough and roll into small balls between your hands and place them on baking tray lined with baking paper. Press each one down a bit flatter to form a cookie shape.
Bake for about 10 minutes or until lightly browned.
Let them stay on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
Drizzle the salted caramel sauce on top and sprinkle with a little extra salt for decoration
You will need:-
Method:-
Preheat the oven to 180 C / 350 F / Gas mark 4. Grease a 20cm square tin.
Melt together the butter and Choc Shot in a medium sized pan, stirring to mix them.
Add the remaining ingredients and mix together well.
Spoon into the prepared tin and smooth out, making the top level.
Bake for 18-20 minutes.
Remove from the oven, leave to stand for 5 minutes before cutting into 16 squares, then leave to cool completely in the tin.
Store in an air-tight container.
Preheat oven to 175 C / 335 F / gas mark 3.5
Whisk together the wet ingredients and, with a fork, stir them into the flour. Use your hands to pull and mix the dough together
Stir in the chocolate chips
Take teaspoons of dough and roll into small balls between your hands and place them on baking tray lined with baking paper. Press each one down a bit flatter to form a cookie shape.
Bake for about 10 minutes or until lightly browned.
Let them stay on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
Drizzle the salted caramel sauce on top and sprinkle with a little extra salt for decoration
Chocolate Porridge Bars
100g unsalted butter
175g Choc Shot
260g oats
grated rind of 1 orange
25g pecans, chopped
Method:-
Preheat the oven to 180 C / 350 F / Gas mark 4. Grease a 20cm square tin.
Melt together the butter and Choc Shot in a medium sized pan, stirring to mix them.
Add the remaining ingredients and mix together well.
Spoon into the prepared tin and smooth out, making the top level.
Bake for 18-20 minutes.
Remove from the oven, leave to stand for 5 minutes before cutting into 16 squares, then leave to cool completely in the tin.
Store in an air-tight container.
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