Natural Treats recipes

Baby Led Feeding | Recipes | Meals & Courses | Natural Treats | 3 Ingredient Chocolate Sauce

3 Ingredient Chocolate Sauce

Recipe By Aileen Cox Blundell

If I could recommend just trying one thing on this site it would be this recipe. It’s easy and it is so delicious and the best part is that it is chocolate sauce that’s good for you! It only has 3 ingredients, it takes less than 10 minutes to make and can be used on so many things. Oscar loves a dessert of strawberries dipped in chocolate or alternatively banana is also a favourite.

3 Ingredient Chocolate Sauce

Prep time

5 minutes

Cook time

No Cook

Servings

10 Baby Portions

Freeze me BLW Friendly Vegetarian Quick

from 1 reviews

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Ingredients

8 Pitted Medjool Dates
1 400ml Tin Full Fat Coconut Milk
4 Tablespoons Raw Cacao

Method

Add all of your ingredients to a blender. Turn to a high speed until the mixture becomes a smooth silky chocolately sauce.
Pour into ramekin dishes and leave to set in the fridge overnight – it magically turns into a delicious chocolate mousse!

Recipe Notes

Store in closed jars for approx 1 week in your fridge or place into moulds and freeze. Be warned though, these melt very quickly so can be very messy if you give to your baby like this. Blend freeze dried raspberries or some organic mint extract (available in health stores) for some added yummyness.

Natural Treats

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:

Giota Poutouri

11.3.2017

Can i use the mousse for birthday cake?

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On the gram

What us cool Moms call Instagram

Do you need help with BLW? I’ve got you Momma! 👇🏻 Just ask below.

🎉 OR you can visit me at @pregnancyandbabyfair this weekend. Im on stage at 2pm both days giving my best tips to start baby led weaning. I’ll also be signing books and giving away free hugs 🤗 at my stand too!

Special offer bundle deals available for the weekend!
🥳🥳🥳🥳🥳🥳🥳🥳🥳

Also can wait to see @cognikids_ @accessories4babies @stork.co @littlebowpip @thecoolfoodschool @dr.christina_geniusjuniors and @babyboo 🥰🥰🥰🥰 SO EXCITED!!!!

#babyfair #weaning #babyledweaning #blwrecipes #nutritionalcoach #weaningbaby

What is my favourite recipe for baby led weaning?

What is my favourite recipe for baby led weaning? - Vegetable and Cheesy Egg Muffins 🥳🎉🥳

I’ve been making these for Oscar since he was just 6 months old 👶🏻 They are literally packed full of good ingredients - healthy protein, fats, carbohydrates so aaamazing!

🥚When introducing eggs to your baby it is really important to make sure they are cooked properly. Some of my favourite ways would be little egg muffins like this one, well cooked scrambled egg or a boiled egg cut into spears.

👉🏻 It is important to introduce allergens (like egg) as early as possible after your baby has reached 6 months.

👉🏻Most babies won’t be at risk of having an allergen to egg. If however there is a history of allergies in your family chat to your GP who will advise you on safe introduction.

Let me know if you have any questions below 👇🏻👇🏻👇🏻

Aileen 🥰🥰🥰

8 eggs
1 tsp garlic powder Black pepper to season
Small handful spinach finely chopped
2 spring onions finely chopped
6 cherry tomatoes quartered
100g grated mozzarella/goat cheese
1 tbsp Olive oil
Fresh parsley to serve

Preheat oven to 170°C/340°F

Crack the eggs into a bowl along with the garlic powder and a little black pepper to season. Whisk until light and fluffy.

Lightly oil a muffin tin then fill up each compartment 3/4 up with the egg mixture, add about 1 tablespoon of spinach to each one along with a little sprinkle of spring onion and 1/2 a cherry tomato. Finally top with a little grated mozzarella. Use a spoon to mix the veggies through the egg gently.

Bake in the oven for 25 minutes until the egg has fully set. The egg may rise and peak, but they setttle back down after removing from the oven and cooling.
Serve warm or cold.

#babyledfeeding #babyledweaning #weaning #eggmuffins #babyledweaning6months

VERY Creepy Witches Fingers 🧙🏼‍♀️If yo

VERY Creepy Witches Fingers 🧙🏼‍♀️If you are to make just 1 thing this Halloween, make it this recipe. My kids love these both eating and making too. They are also easily adaptable as a baby led weaning cookie too. Just leave out the almond nails 😜

This recipe is perfect for babies, great as a vegan treat and can be stored in an airtight container for 5 days.

🧙🏼‍♀️ Here’s the recipe⁠⠀
⁠⠀
120g oat flour (1.5 cups - add any type of oats to a blender and blend until fine)⁠⠀
⁠⠀
Mash 2 🍌🍌 in a bowl, then add 1/2 tsp of baking powder and 1/2 cup (120g) of smooth nut butter.⁠⠀
*️⃣ Got a kid with a nut allergy? Use sunflower butter or tahini instead.⁠⠀
⁠⠀
🌾 Stir in 1/4 cup (60ml) olive oil, 1 tbsp maple syrup then add in the oat flour. ⁠You can leave out the maple syrup for smaller babies.
⁠⠀
If the mixture is too wet, add a little extra flour. ⁠⠀
⁠⠀
☝🏻 Add a tiny amount of olive oil to your hands to prevent the dough from sticking then take about 1tbsp of the dough and roll and shape into fingers. ⁠⠀
⁠⠀
☝🏻 Press the top slightly for a nail bed and use a 🥄 to mark out the knuckles. ⁠⠀
⁠⠀
🥜 Add a flaked almond for the nail (ONLY for older kids 3+). For babies, just leave this out or you can add but remove before serving).⁠⠀
⁠⠀
⏲ Bake for 15 mins until golden. ⁠⠀
⁠⠀
🍓 Serve with blended raspberries and strawberries (for the blooood).⁠⠀
⁠⠀
⁠⠀
#babyledfeeding #reels #vegan #veganrecipes #plantbased #foodie #easyrecipes #halloweenfood #halloweenparty #halloweenpartyideas #healthytreats #vegantreats

BLW My Baby’s First Pasta Sauce 🍝👶🏻

I’m so excited to be working with @dunnesstores on their new Baby Event which is now live in stores. I’ve used the best of their seasonal vegetables and value ingredients to make the best baby friendly pasta sauce ever!!!

🧄 The garlic is roasted which makes it really gentle on their tummy.

🫘 Tinned cannellini beans which are a great source of protein and iron too.

🍆 and roasted vegetables which make this sauce really rich and delicious for us grown ups too.

👶🏻 Baby Tip - I love to store this pasta sauce in an ice cube tray. This way you can pop out a little cube of sauce when you want an easy dinner for your baby, quick! The frozen ice cubes melt quickly at room temperature or you can add the frozen cube to a small saucepan and heat up.

🧂For adults season the pasta sauce on serving - this way you have food for your family and your baby too!

Serves 2 adults and 2 children

2 red peppers
1 courgette
1 aubergine
1 onion
1 bulb garlic (10 cloves)
3 tbsp olive oil
400g tin capellini beans
400g tin chopped tomatoes (+1/2 tin water)
1 tbsp tomato puree
2 tbsp apple cider vinegar
Handful fresh basil leaves

To serve
Cooked pasta
Grated goat cheese
Basil leaves

Preheat oven to 180°C/350°F.

Chop the vegetables and place them onto a baking tray. Remove the loose outer skin of the garlic bulb, slice the top and place on the baking tray. Pour over the olive oil and roast the vegetables for 25-30 minutes until they are soft and the aubergine is golden.

Using a spoon press the bulb of garlic to remove the soft flesh, then discard the empty skins. Add all of the vegetables and garlic to a blender along with the remaining ingredients and blend until smooth and silky.

Store the sauce in sterilised jars in the fridge, or alternatively, use this recipe as a handy weekend meal prep to make your week days run even better.

Serve over pasta with a light grating of goat cheese and fresh basil.

#babyfirstfood #pastasauce #babyfood #mealprepideas #easydinner #babydinner #babydinnerideas #dinnertime

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