Its summer and we all know summer means ICE- CREAM. Some of my favourite ice-cream brands are Oppo, Booja-Booja, and Frill (this happens when one of your best friends is allergic to dairy: many of your favourite brands become non-dairy), and now I am adding Alpro to that list. I made it my mission to try all the flavours available to me (they were on offer), and let you know what I thought.
Overall I was REALLY impressed with the vanilla and hazelnut-chocolate ice creams. The coconut one needs work and tasted a little artificial, but if you have a sweet-tooth then you may like it. I really hope Alpro develop some more flavours of ice cream. I’m also hoping they’ll eventually find a way to cut the sugar from their ice cream completely, in the same way brands such as Booja-Booja and Oppo have. However, been as the flavours are so delicious I can definitely let this slide, and I have to say that Alpro can really hold their own against these more high-end brands. When you consider that Alpro is £3.50 per pint, and the other two brands are in the region of £5-£6, it was a pleasant surprise to find it had such a lovely flavour and texture. To be fair, the ice cream also has 30% less sugars than it did previously already! Lets get down to the individual flavours in more detail though… Continue reading
Well, I promised a recipe using the cocoa-hazelnut butter I reviewed a couple of days ago, and here it is!
Today we have a quick and easy recipe for a snack that you can keep in your fridge for times of need. These little snack balls have a rich chocolate-hazelnut, and sweet-tangy raspberry taste. The texture is almost creamy too, due to the oats mashed together with the nut butter. In fact, these remind me of a healthier after-dinner truffle…
Ingredients (for 16 balls)
- 1 cup oats
- 1/4 cup hazelnut butter
- 1/8 cup maple syrup
- Pinch of cinnamon
- 80g frozen raspberries, defrosted in the microwave and mashed to a puree
- 1tbsp chia seeds
- 1tbsp almond milk
- 2tbsp cacao
- In a large bowl combine the oats, chia seeds, 1tbsp cacao, and cinnamon. To this add the nut butter, and the maple syrup, stirring well to combine. Add in the almond milk and beat together well. Now beat in the raspberry puree, until a soft dough-like mixture forms.
- Using a tablespoon measurer create 16 balls. Roll them to a smooth texture. Empty the other tbsp. of cacao into a dish, and roll each ball in the cacao.
- Store in the fridge for 3-5 days in an airtight tub. Enjoy!
If you’ve followed me since before I moved over to WordPress, then you may remember my review of three awesome chocolate bars I picked up at a farm shop down south (read it right here if you haven’t already: https://ecstaticallyem.wordpress.com/2016/08/09/discover-chocolate-review/ ) . Well, following that review, Discover offered me a bag of their Mini Gianduiotto (jan-dwee-ott-o) to review for you all. What are Gianduiotto? Well, you wouldn’t be the first not to know (I didn’t), but you can find out below…
Gianduiotto are a speciality chocolate from Turin (in the Piedmont region of Italy). They have a shape similar to a little upturned boat, and are usually made from a mixture of sugar, cocoa, and hazelnut paste. I can see Italians wanting to roast me in a pizza oven for this, but think solid Nutella. Solid Nutella blessed by the movie star of your choice, dusted with glitter from the realms of unicorns, and then dipped in chocolate melted in the holy grail (ooh-er). Nutella has dreams about being these chocolates. They have a super smooth texture, melt in the mouth, and it’s hard to find the genuine product in the UK. Until Discover stepped in.
Discover’s Gianduiotto have one difference from the original: no sugar. Yep, they are sugar free. Which makes them a great healthy alternative. They still have the super smooth texture, the upturned boat shape- and they are still dangerously easy to eat- but they have the advantage of being better for you. The high quality hazelnuts used provide good fats, protein, dietary fibre, and antioxidants (according to Discover’s website). Continue reading