Matcha came into my life about a year ago and I’ve been making up for lost time ever since. If you haven’t had a chance to peruse our blog to your hearts content, take a look at my matcha cacao swirl tarts, matcha milkshake, matcha latte and matcha pea soup and you’ll start to see what I mean. For those not in the know, matcha is powdered green tea leaves, which means that in terms of antioxidants it’s way more powerful than just a cup of green tea as you’re consuming the actual leaves, not just steeping them in hot water. It’s certainly an acquired taste, but one that I have very much acquired and really love. Continue reading
Category Archives: Energy balls/Bars
Raspberry bounty bars
You can get coconut everything these days – coconut oil, coconut flour, coconut milk, coconut sugar, coconut jam, coconut butter – basically just put the word coconut in front of any kitchen staple and it probably exists somewhere in the world. When I was little, I’m sure the only coconut-based food available to buy was a Bounty bar.
Six ingredient snowmen
a) love Christmas?
b) love healthy food?
c) love simple, easy, quick and delicious recipes?
d) want something you can make with kids?
e) want something you can impress your friends with?
Chocolate orange pumpkins
No tricks here, just delicious Halloween treats! We wanted to come up with a healthy, guilt-free treat that is easy to make (for big people and little people too!) and these chocolate orange pumpkin bites proved to be just the ticket! Continue reading
Supercharged cacao love bites
These little squares of heaven took a while to perfect, minutes to scoff, and bloody ages to name. You’ll understand when you try them (which, by the way, you must) – they’re like a cross between a truffle and an energy ball, with all the best bits of both. They’re so rich and delicious that you only need a little square to satisfy your chocolate cravings, but they’re packed with all sorts of good things too – cacao nibs and cacao powder are packed with antioxidants, maca is a great energy booster (and also great for fertility) and almond butter is a fantastic source of good fats and protein. Continue reading
Chocolate quinoa crispy balls
Up until my early 20s, my baking skills were pretty non existent. I could make chocolate rice crispy cakes, chocolate cornflake cakes (which due to the substitution of a key ingredient are deemed a completely different dish in my book) and a mean rocky road. Coincidentally none of these needed the use of an oven, which was good because I didn’t know how to use one. Since then my baking (and oven) skills have improved greatly, but I think it’s important to go back to one’s roots every now and again, which led me to come up with these. Continue reading
Raw chocolate almond butter slice (and a confession)
Don’t tell peanut butter, but I’ve been cheating on it with almond butter for quite some time now. It started off as just a flirtation, a free sample here, an in-store trial there, but I just couldn’t control myself. I started buying the small jars (170g won’t hurt, surely?) but I was getting through them at a rate of knots and I just couldn’t bear the guilt of staring into the bottom of yet another empty (and meticulously well scraped out) jar, so I began buying it in tubs. 1kg tubs. I’m not proud of it, and if peanut butter ever found out I don’t know what I’d do. Continue reading
Four ingredient pecan pie balls
If you’ve ever been to the U.S. in the fall (or Autumn as we call it), you might have been lucky enough to be served up a slice of homemade pecan pie. You might even have been lucky enough to enjoy it at a real American Thanksgiving dinner, in which case we are super envious and can you get us an invite next time please? Continue reading
Marvellous millionaire shortbread (aka caramel slice)
Millionaire shortbread (which apparently owes its name due to its richness) originated in Scotland in Elizabethan times, and is now enjoyed worldwide. In some countries it goes under the more sensible but less imaginative name of caramel slice, but we’ve tasted that too and it’s just as delicious.
To tell the truth, I can’t even begin to describe how delicious it is, so I would recommend you make it too so that you can understand. And, as the name suggests, it is quite a rich treat so you only need a little slice to satisfy those sweet cravings. Continue reading
Peanut butter rawreos
My obsession with America started in my early teens, through my love of Abercrombie tracksuit bottoms, anything that said ‘Return to Tiffany’ on it, crappy US sitcoms, and peanut butter Oreos (which I will hereby refer to going forward as PBO’s for no other reason than that I can’t be bothered to keep typing it out).
Luckily as the years went on most of my Stateside loves made their way across the pond to us here in the UK, but unfortunately the PBO’s were the exception. Perhaps they didn’t travel well. Either way, I was pretty sad they never made it onto our supermarket shelves, but hey, life goes on.
These days, my obsessions for baggy track pants and jewellery that looks like it was made for dogs have been replaced by new (and I would hope, slightly classier) obsessions for J Crew, Anthropologie and jewellery that I can’t afford, but my undying love of anything filled with peanut butter (and crappy US sitcoms) still remain.
These peanut butter Raweos are, in my humble opinion, a squillion times better than their unhealthy counterparts. They only have SIX ingredients (that’s 17 less than the PBOs’ 23) and there’s nothing genetically modified about them (if you check the back of a PBO packet you’ll see that a number of their ingredients are GM – scary).
These little delights are packed with protein and good fats, and are great for a little energy boost.
For the ‘biscuit’
- 1 cup cashews
- 1 cup dates
- 3 tbsp cacao powder
For the filling
- 4 tbsp peanut butter
- 4 tbsp almond milk
- 1 tsp maple syrup
Combine the cashews, dates and cacao powder in a food processor and whizz until the ingredients form a sticky mixture. Shape them into round discs and pop them in the freezer while you make the filling.
For the filling, simply whizz up the ingredients in a food processor, then create the Raweos by spreading the filling onto half of the discs and sandwiching the other halves on top. Store them in the fridge or freezer and enjoy!
Love, Mrs H xx