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Events, Treats & Snacks, Vegan &/or Raw, x For Freezer x

Probiotic Peppermint Creams

Cacao (pronounced ka-kow) sounds like something a superhero would do to a villain. Which isn’t far from the truth.

These Probiotic Peppermint Creams will help jumpstart your evening, once your little vandals are sound asleep. It’s miraculous I’m still breathing after an entire day minding a team of toddlers. If my freezer didn’t have these Peppermint Creams waiting patiently for me, I’d be hitting the gin with a soup ladle.

One tiny sliver will deliver a dose of omega-3 to your hormone’s HQ. Yep. Thank you walnuts.

We make the peppermint cream filling from avocados and maple syrup. No one will know, except of course for your cholesterol levels which should benefit nicely too. Avocados have a jolly fine fat called monounsaturated oleic fat. This is the one your doc wants you to date. Monounsaturated fat has shown to help lower LDL “bad” cholesterol, while simultaneously raising your HDL “good” cholesterol. Fist. Bump.

 

The Virtuous Tart cookbook

The Virtuous Tart cookbook

 

Cacao is basically the untreated cocoa chocolate bean. We’re told cacao has much fancier antioxidants than regular cocoa, by virtue of being raw and unprocessed. More antioxidants means more ninja moves on pathogens and free radicals in our system. I do like the idea of boosting my immune defence with chocolate.

But let’s not stop there. Let’s add some probiotics to the mix, and give our pipes a party. My eldest son can’t stand natural yoghurt, so I like to sneak probiotic powder into this Peppermint Cream filling instead. MacGyver would be proud. This stuff should be nominated for a Nobel Prize in chemistry. It’s lordly.

We use Udo’s Probiotic Powder, because it’s available nationwide in pharmacies as well as health stores. (And because I’ve been chosen as their goodwill ambassador, hurrah! Udo’s products are The Snazz).

 

probiotic

 

 

Probiotic Peppermint Creams

Biscuit base:

2 cups walnuts
8 medjools, stones removed
3 tablespoons cocoa or raw cacao powder
Pinch of sea salt

 

Peppermint cream filling:

2 ripe avocados
50ml-80ml maple syrup (depends on your sweet tooth)
½ teaspoon real peppermint extract or 4 drops of culinary grade peppermint oil
80ml coconut oil, melted
1 teaspoon probiotic powder

 

Raw chocolate frosting:

4 tablespoons coconut oil
2 tablespoons maple syrup
4 tablespoons cacao or cocoa powder
½ teaspoon real vanilla or peppermint extract

 

In a food processor pulse the base ingredients together until it fraternises into a chocolatey lump. You might need a teaspoon of water to help it along. (A blender really won’t work here, as it’s too powerful). Scrape into a regular loaf tin, lined with cling or non-stick paper. Press and smooth down.

Using the same food processor bowl, now blitz the ingredients as listed for the peppermint cream filling. You’re looking for a sumptuous, glossy cream. Pour on top of the base, and freeze for at least 30 minutes before slicing little pieces of Narnia from it.

If you want a topping, gently melt the coconut oil with your maple syrup. Whisk in the cacao or cocoa, and a drop of peppermint extract. Pour across the peppermint cream layer. Return to freezer, and hide it behind the fish fingers.

 

probiotics-udos-infants

 

! Giveaway !

If you got this far down the post, then you deserve to win a couple of my cookbooks!

 

Savour Kilkenny food festival are giving away front row tickets and two copies of The Virtuous Tart this weekend. Deadline is Monday, to tag a pal on their Instagram post right here.

 

Good luck! And see you at my cookery demo in Kilkenny’s Savour foodie fest – I’d really love to meet you all. 

x SJ

 

 

Lunchbox, Treats & Snacks, Vegan &/or Raw, x For Freezer x

Back-to-School Bonbons

Nut-free bonbons for your little chap’s lunchbox.

A total game changer for their dimples and their diet.

 

back to school recipes

 

I made these at Electric Picnic last weekend, and used them as currency into the VIP porter-loos (oxymoron?) Must is a great master.

Those of you who didn’t manage to get your mitts on my cookbook at EP, my publishers have promised to give you 20% off online orders with free postage & packaging ANYWHERE in Ireland. Groovy, eh? Think of it as a highfive for your health.

Just use the code … EP2016 … when checking out. The special offer for The Virtuous Tart cookbook link is here. And also here for The Extra Virgin Kitchen paperback.

Much love to your pots and pans,

SJ x

 

 

ENERGY GRENADES

Makes 30

 

 

1 & ½ cup squidgy medjool dates

Nearly 1 cup of Linwood’s milled sunflower & pumpkin seeds (or use a coffee grinder to mill the seeds yourself)

3 tablespoons extra virgin coconut oil

1 tablespoon spirulina or wheatgrass powder

4 tablespoons raw cacao or cocoa powder

¼ teaspoon real peppermint extract

Sea salt (for adults)   

 

 

 

Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bonbon. You’ll get about 30 of these.

Chill until set. They also keep really well in the freezer, for lunchboxes later in the month.

 

 

 

 

Treats & Snacks, x For Freezer x

Black Sesame Brownies with Miso Caramel

This is the next evolutionary step towards happiness.

 

miso brownies

 

Black Sesame Brownies & Miso Caramel

I am astonished at the volume of love this recipe can yield, again and again. It does so at a vertiginous rate.

 

For the brownie bit:

1 block creamed coconut (200g)

230g dark chocolate

3 tablespoons black sesame seeds

180g coconut sugar or rapadura sugar (more, if you’re skipping the caramel)

4 eggs

3 tablespoons plant or regular milk

1/2 teaspoon flaky sea salt (way less, if it’s regular salt)

 

For the caramel:

1 cup (150g) regular pitted dates

100g cashew butter (just over 1/3 cup)

3 tablespoons white miso paste (I use Clearspring)

 

 

Clock your oven to 200 Celsius, fan-assisted 180.

Start by melting the block of creamed coconut and 200g of the dark chocolate in a bain marie. (This is fancy speak for a pot of gently simmering water, with a shallow bowl on top. Inside the shallow bowl, your chocolate and coconut will slowly melt over the heat of the steaming water. Magic).

Now roast the black sesame seeds on a dry baking tray for 3 minutes. Leave to cool on the tabletop.

Turn down your oven to 160-170 Celsius, 140-150 fan-assisted. Line an 8×12 inch baking tin (this is bigger than the usual square brownie tin) with non-stick parchment. Set aside.

Seems like a lot of steps. Stick with me!

Beat the sugar and eggs with a metal whisker until frothy. If you have a sonic sweet tooth, you might prefer an extra 20g of sugar. Pour in the melted chocolate and coconut ganache, and keep beating. Roughly chop the remaining 30g of chocolate that you didn’t melt, and add this too.

Now parachute the toasted sesame seeds, sea salt and milk before scraping into the lined tin. Bake for 30 minutes at 160 Celsius. Leave to cool, refrigerate, and prostrate.

For the caramel, cover the dates with a little water and boil in a small saucepan for 10 minutes. Whip in a food processor with the cashew nut butter and miso until smooth and shiny. Allow to cool down before you judge the flavour, because at this stage it won’t taste or smell like caramel. I usually add a little warm water to thin it out.

For maximum effect and pleasure, serve chilled alongside a dirty big wedge of black sesame brownie.