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Treats & Snacks

Treats & Snacks, Vegan &/or Raw

Peanut Butter Chocolate Tart

Research has shown that women think about chocolate more than men. Some scientists think this is because eating cacao helps to release a consignment of dopamine in the female brain, the same substance released during orgasm. This explains a lot. And why I’ve eaten most of this tart.

I’ve kept the recipe gluten-free and vegan. It’s bonkers-delicious and very simple to make. Treat yourself to a 9-inch fluted loose-bottom pan, and you’ll be making tarts and dopamine for life.

Point to note; tahini or nut butters other than peanut butter tend to disappoint in this specific recipe. Peanut butter parties with the coconut and chocolate in a way that only Harold McGee and God can explain.

More details over on my Instagram stories if you fancy cooking along. This tart promises to last a whole 2 weeks in the fridge, or for up to 3 months in the freezer if you save a few slices (wrapped in parchment). Namastasty.


For the gluten-free crust:

100g (gf) oat flakes
100g ground almonds
6 tablespoons cocoa or cacao powder
1/2 teaspoon sea salt
3 tablespoons melted extra-virgin coconut oil, plus more for oiling pan
4 tablespoons maple syrup

Chocolate peanut butter ganache:

100g creamed coconut (not coconut cream)
150g dark chocolate
3 tablespoons coconut sugar
4 tablespoons peanut butter
Coconut sugar to top


To make the crust, blitz your oats into a flour using a coffee grinder or blender. A Nutribullet or Vitmix is excellent for this too. Let the ground oats party in a large bowl with the ground almonds, cocoa/cacao and salt.

Whisk the melted coconut oil and maple syrup together until glossy. Then pour over your dry ingredients and coat everything really well.

I like to wait for 5 minutes before pressing the crust into the fluted pan – it’s easier to handle. In the meantime, you can grease your pan with clean fingertips and coconut oil. Your pan doesn’t need to be fluted, but if it is, extra attention to the fluted edge is important to prevent cracks and tantrums.

Once your pan is well greased, start pressing the dough into the pan giving special attention to the sides. It’s not like pastry – no rolling required. You can watch a similar crust being shaped by Amy Chaplin here. It’s really easy – honest!

Prick the bottom of the crust all over with a fork. Bake in a preheated oven of 180 Celsius for 12 minutes or until the sides naturally start to pull away from the pan’s edge. Leave to cool for at least one hour (otherwise the filling will make the base soggy).

To make the filling, melt the creamed coconut block with your dark chocolate, 3 tablespoons of coconut sugar and the peanut butter. Spoon over your cooked and cooled crust. Let it relax at room temperature before setting in the fridge. Then decorate with coconut sugar like a giddy orchestra conductor.

Serve with black coffee and a very loud aria.

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Treats & Snacks

Self love & No-Bake Brownie Bites

Right! Valentine’s Day needs re evaluation. From now on, I’m going to see it as an opportunity to pour some TLC on my booty. Am I treating me right? Am I giving my body what it needs? How do I celebrate my body and keep it happy? What am I ignoring? What path am I on? Who or what supports me on that path? What can I leave behind?

With this in mind, no-bake brownies feel like the right place to start… “To me, with love from me.”

Followed by a meditation on gratitude. And a good hiding place.


4 tablespoons cacao powder

2 cups walnuts (240g)

15 Medjool dates, stones removed

Splash of espresso or maple syrup (optional)

100g dark chocolate, melted

Flaky sea salt, to tickle


Blitz your cacao powder with the walnuts, until it resembles something like breadcrumbs.

Pop the Medjool dates into the shoot of your food processor, one by one, until a dough ball clumps together. I find a splash of maple syrup or espresso helps.

Line a large bread tin with parchment paper and scoop the brownie mix into it, smoothing with a spoon. I like to use another sheet of parchment on top, to press down the mixture with my fingers. Freeze for 25 minutes, then cut into squares.

Drop into melted chocolate straight from frozen. This makes considerably less mess, as the cold temperature helps to set the chocolate immediately. Tickle with flaky sea salt, and fancy edible rose petals. I buy my walnuts in bulk from zero-plastic stores here or here, but you can also get tiny amounts of stuff in these bulk stores such as rose petals. Delivery nation-wide. Score!


Treats & Snacks, x For Freezer x

Bomb-Bombs

Instead of taking something out of your life in 2021, hows about adding something in?

Like these energy bomb-bombs?

These mocha balls will happily hibernate in your freezer for up to four months, and your fridge for 1 month. This will help to upgrade those pesky sugar cravings into a nutritional party. We grab a handful running out the door and sink our nashers into them after 4 minutes of defrosting on the car seat beside me. They almost make traffic worthwhile. Almost.

Feel free to drizzle dark chocolate across each one, roll them as large of golf balls or teeny like cherries, or coat them in cacao powder. Of course wholefood divas can offset the coffee by adding some reishi powder or positive affirmations to the dough bowl. Namastasty.ย 


MOCHA BOMB BOMBS

3 tablespoons cocoa or cacao powder

170g roasted or blanched hazelnuts

12 gooey Medjool dates

2 tablespoons espresso coffee

Generous sprinkling of flaky salt

Added pinch of probiotics, chaga, lion’s mane, reishi, brahmi, whatever you fancy (optional)


Start by pulsing your cocoa or cacao with your hazelnuts in a food processor until they resemble bread crumbs (only delishier).

Then de-stone all your fabulous Medjool dates. I recommend proceeding with caution as one in every 100 Medjool dates can have a dry black mould that poofs out upon tearing into the date. You do not want this in your Sunday mocha ball!

Drop each date into the food processor, one by one, while the motor is still running. Trickle in the espresso until a manageable dough ball forms in your processor. Dust with sea salt, optional jazz, and roll into 16 beautiful balls. Chill until set, and coat with melted chocolate if you fancy. But we prefer them as they are. Freeze in bags for another date, or store in the fridge for up to 2 weeks.