When she’s not walking the catwalks model Daisy Lowe loves to cook and bake for friends and family. But being a model she has to be careful to stay in shape, ‘I always keep healthy alternatives to hand as I have a dreadful sweet tooth!’
Daisy has called on all her healthy-eating experience and is writing a new sugar-free cookbook called Sweetness & Light – 60 Recipes For Healthy Sweet Treats, out on 3rd July (Quadrille books, £16. Click here to buy). And because we're impatient lot here at Grazia Daily she agreed to plunder her recipe files exclusively for us in a series of special cook-along videos, which we’re releasing over the forthcoming weeks.
So without further ado here’s Daisy special Almond Butter & Honey Chocolates, below. ‘This recipe came about at fashion week. I am always running around and looking for something that will give me an energy boost. My friend and stylist Liz told me that if you mixed Manuka honey and almond butter it would give you an instant healthy sugar fix. So I set about working out how I could combine the two in a recipe.’
Daisy’s recipe also uses raw cacao that is rich in antioxidants and has no added fat or sugar. It also uses ingredients you can easily buy or you should already have in your cupboard and, thanks to some clever healthy swaps (Daisy lists them in her recipe below) you really don’t feel you’re ‘missing out’ by not having sugar.
Watch the video of Daisy with Grazia food writer/chef Sophie Wright above and try Daisy's full recipe below...
ALMOND BUTTER & HONEY CHOCOLATES
Makes 16 chocolates * Prep time 20 minutes * Setting time 30 minutes
- 100g solid cocoa butter, the white variety.
- 50g cocoa powder
- 1 tbsp maca powder
- 4 tbsp maple syrup
- 2 tbsp manuka honey
- 2 tbsp almond butter
1. For the chocolate: In a bain marie, (a bowl over a pan of simmering water) melt the cocoa butter. Once melted add the cocoa powder, maca powder and maple syrup. Mix together with a whisk or blender.
2. Transfer the mixture into a jug and pour in enough to cover the bottom of each mini cupcake case. Put into the freezer for about 10 minutes or until the chocolate is solid. (Keep the remaining mixture in a bowl or saucepan of warm water if possible so it doesn't go hard)
3. While the chocolate is freezing, mix the Manuka honey and almond butter together in a smaller bowl.
4. Take the solid chocolates out of the freezer and using a teaspoon add about half a teaspoon of your honey almond mixture to the chocolate base, then cover with your remaining chocolate mixture.
5. Freeze for half an hour (or until solid)
6. Store in the fridge.