Today is the first of February, which means that Valentines Day is just around the corner! The annual celebration of love and romance is less than two weeks away, which means that it's time for us to roll out some suitably themed recipe ideas for you to try at home! 

Traditionally, Valentines goes hand in hand with DIY, and although this may have resulted in some dodgy glitter encrusted creations during your childhood, there are easier (and far more delicious) ways to show your appreciation for your loved ones! That's why we decided to share this eye-catching chocolate bark recipe from Jane's Patisserie, which allows you to easily present your desired recipient with a picture-perfect, edible gift, with very little skill required!

The simple ingredient list and no-bake method make this tasty treat ideal for those with little to no baking experience, as well as those who have had their Valentines baking attempts go wrong in the past. Thanks to the very little cooking involved, it's also a great one to make with the kids, if you're looking for a fun and lighthearted way to celebrate.

To find out how to make Jane's sweet-filled, chocolate bark recipe click here

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January is almost over, and although I'm sure that many of us will be glad to see the back of it, there is one thing that we'll miss about this month: Veganuary! This movement provided us with a fantastic excuse to experiment with more recipes that are free from dairy and animal products, leading to many, delicious new food discoveries! 

We thought it was only fitting that we should sneak in another vegan recipe before the end of the month, which is why we turned to Ruth over at Nutritiously Naughty. Ruth is an expert at creating delicious recipes for people with special dietary requirements, which is why we turned to her blog for inspiration this week. We decided to feature her tasty chia and hemp protein flapjacks, which are perfect as a healthy, post-workout snack or grab-and-go breakfast!

Click here to see the original post on Ruth's blog!

You can also find our feature on Ruth's gluten-free Spiced Pumpkin Brownies here

Ingredients:

• 100g coconut oil (melted)
• 95g maple syrup 
• 1/2 tsp vanilla extract
• 2 tbsp unsweetened almond milk
• 25g chia seeds
• 30g hemp protein powder 
• 225g gluten free porridge oats 
• 2 tbsp shelled hemp seeds (optional)

Step 1 - Preheat the oven to 160°C, then line an 8x8 inch square baking tin.

Step 2 - In a bowl, mix the melted coconut oil, maple syrup, vanilla and almond milk together.

Step 3 - Begin by stirring in the hemp powder, then add the chia seeds and oats to the bowl.

Step 4 - Mix everything together until the oats are completely coated and beginning to stick together.

Step 5 - Press the oat mixture into the tin, and sprinkle of the hemp seeds if you're using them.

Step 6 - Bake in the oven for 15 mins, and leave to cool completely before cutting into squares. 

Step 7 - Store in an airtight container.

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When it comes to food, what's your biggest weakness? If you're anything like us, then the answer is most certainly chocolate! Of course, this can be something of a dilemma for those who are changing their diet, whether you're cutting out dairy, processed sugars, or simply watching your weight. Luckily, we have the perfect solution to help you curb those chocolatey cravings, in a way that's good for both your body and the planet! 

This easy vegan chocolate recipe can be made with only 3 simple ingredients, with the option to add additional flavours and textures of your choice, while being mindful to keep these healthy. Using plain cocoa powder, the recipe eliminates the added dairy found in most chocolate bars, making it a great option for vegans, as well as those who are intolerant. It also swaps refined sugar for healthier alternatives, which makes it perfect for those who are looking to reduce their intake. It manages to do all this, whilst also being a deliciously rich and tasty treat, which is ideal for those who are struggling to overcome their Christmas Cravings! There are also lots of variations of the recipe available online, allowing you to experiment and find which method suits you best!

 Image via Wikimedia Commons. (original author: veganbaking.net)

Ingredients:

• 1/2 cup of coconut oil

• 1/2 cup of plain cocoa powder 

• 1/2 cup of natural liquid sweetener, such as honey(not always considered vegan) or pure maple syrup

• Additions of your choice, such as chopped nuts, dried fruit/berries etc. 

Method:

Step 1 - Place the coconut oil into a thick-bottomed saucepan, and heat gently on the stove until completely melted.

Step 2 - Place the coconut oil into a bowl, then add the liquid sweetener and sifted cocoa powder (to avoid lumps).

Step 3 - Whisk the ingredients together until thoroughly combined. 

Step 4 -  Line a baking tray or square tin with parchment paper, and pour out the chocolate mixture, spreading to ensure an even finish.

Step 5 - If desired, sprinkle over your additional ingredients, or gently stir them into the mixture before pouring.

Step 6 - Place into the freezer for around 30 mins, or until hardened. 

Step 7 - Using a sharp knife, cut the chocolate into pieces/chunks.

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This January, we're sharing ways to enjoy your favourite baking treats, without straying too far from your January diets. Today we have a recipe from EatingWell.com, which uses less sugar, and incorporates filling whole grains, to recreate one of our all time favourite recipes: Chocolate Chip Cookies! Thanks to the addition of slow-release carbohydrates, these cookies make the perfect pre-workout snack for fuelling your next run or fitness session, while also providing a tasty treat that will nourish your body. 

This recipe was created by Beverley Sharpe, who also suggests replacing the oats in the recipe with almond meal, for those who are looking to increase their protein intake. To find out how to make this delicious recipe, or to discover more healthy recipes to see your through January, visit the EatingWell website

 Photo Credit: EatingWell.com

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We can't believe that it's January already! We don't know where the past few weeks have gone, but we're here to kick off the new year with a brand new recipe feature, from the lovely Monalouge blog. Like most, we definitely had out fair share of sugary treats over the Christmas holidays, so we thought this would be the perfect time to share a recipe that cuts out some of the not-so-wholesome baking ingredients (while remaining utterly delicious). 

This cake recipe certainly doesn't look like diet food, but it's the perfect way to stay on track during January and throughout 2017, by allowing you to have a tasty, chocolatey treat, without the heaps of sugar and fat. To find out how to make this healthier alternative to your typical shop-bought or home-baked treat, read on for full recipe details! To see the original post, head over to Mona's blog here

Ingredients:

For the Cake

• 80g of oats

• 200ml of almond milk

• 150g of low fat cream cheese

• 80g of Truvia 

• 2 eggs

• 180g of plain flour

• 1tsp of baking powder

• 1tsp of cinnamon 

For the Icing

• 150g of low fat cream cheese

• 100g dark chocolate 

• 10g Truvia 

Method:

Step 1 - Preheat the oven to 180C and spray your cake tin with an oil spray (Fry Light).

Step 2 - Microwave the almond milk in a heatproof bowl for 1 min and add the oats.

Step 3 -  Cover with cling film, and set aside for 20 mins.

Step 4 -  In a separate bowl, mix the cream cheese and granulated stevia.

Step 5 - Add the eggs and mix well.

Step 6 - Add the flour, cinnamon and baking powder before mixing again.

Step 7 - Finally, add in the oat/almond mixture and combine.

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