I posted this recipe up on my Facebook and Instagram and I was bombarded with comments and requests for the recipe! I don’t blame y’all – this sweet treat tastes even better than it looks! The texture is a mixture of chewy, soft and crunchy thanks to the addition of chia seeds. Seriously, it’s the best thing EVER. For my overseas readers, you may not be able to get the Mayver’s products however you can just substitute with whatever brand you like. Go make it now! You won’t regret it!
Chewy Choc Peanut Slice (makes 16 bite size pieces)
6 heaped tbsp chia seeds
6 heaped tbsp cocoa powder or raw cacao powder
1/3 cup natural peanut butter
1 heaped tbsp Mayvers peanut cacao spread
1 tbsp PB2 (if u don’t have this just add another 1/3 c of peanut butter)
1/4 c honey
Roasted nuts, chopped (I used almonds)
Mix all ingredients together until it forms a sticky paste. Spread the mixture into a thin slice tin lined with baking paper and top with nuts. Refrigerate until firm (a few hours should be fine) and slice it up into bite size pieces. Easy!
Note: You can also use the same mixture to make bliss balls, just roll into small balls, coat with crushed nuts or coconut and refrigerate.
Continuing on my current Maca obsession, here is my recipe for an easy dessert or snack for those with a sweet tooth! They are nutty, mousse-y balls of goodness!
Coconut Cashew Maca Balls (makes 12)
2 cups unsalted cashews
2 tbsp maca powder
1 tbsp organic cocoa powder
1 tsp organic vanilla
1 tbsp honey or agave
1 tsp ground cinammon
1/3 cup almond milk
Shredded coconut to coat
- In a food processor, blend cashews until they turn into a sticky flour. Add cocoa and maca and blend through.
- Put cashew mix into a bowl and add vanilla, honey, cinnamon and milk and mix until you get a smooth paste.
- This is the bit that gets messy! Take a small amount of the mixture in your hands and roll it quickly into a ball. Drop the ball onto a plate of shredded coconut and roll it around until it is fully coated. Repeat to make 12 balls in total.
- Pop them in the fridge or freezer to cool and then eat!
It’s the absolute worst when you buy an ingredient that you only end up using the tiniest amount of – it just sits in your pantry or fridge to die a slow death. I hate wasting food! Recently I made pasties which required a sprinkling of poppy seeds and I was left with a massive bag of the stuff. I’ve never cooked anything with poppy seeds before and I was determined to not let this bag get pushed to the back of my pantry shelf to make friends with that other container of brown seeds that I am yet to identify. Enter my saviour, Google, and I discovered this great sugar and dairy free recipe that looked delicious and nutritious enough to be a viable everyday snack.
A few notes:
- The original recipe called for lemons but I just used oranges because I had plenty on hand and they’re super cheap at the moment too 🙂
- I did not have any applesauce, nor have I ever used it before, so I just peeled and chopped up half a Pink Lady apple, nuked it in the microwave for a couple minutes, added a bit of water and kind of mashed and mixed it with a fork. Voila – instant apple sauce albeit slighty chunky!
- These muffins are great for vegans because they are dairy free!
- They are also sugar free; it uses maple syrup as a sweetener. Maple syrup (I used the 100% real stuff) is a great substitute for white sugar as it has a lower GI per 1/2 cup. It also provides a variety of minerals (calcium, iron, zinc and manganese) unlike white sugar which has zero to offer nutrient-wise. Be careful: make sure you use the 100% Maple Syrup and not the “Maple flavoured” syrup as the fake stuff can have up to 200% more sodium per 100ml, a variety of preservatives and none of the essential minerals.
Orange & Poppy Seed Muffins (makes 12)
- 2 cups wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda (bicarb soda)
- 1/4 tsp sea salt
- 3 tbs poppy seeds
- 3/4 100% maple syrup
- 1/3 cup vegetable oil
- 1/3 cup applesauce (see notes above on how to make your own)
- 1/3 cup orange juice (basically the juice of one orange)
- 2 tbsp orange zest
- 1/4 cup non-dairy milk (I used Almond Breeze)
- 1 tspn vanilla or vanilla extract
- Preheat oven to 180 degrees Celsius.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl.
- Add wet ingredients to the dry and mix softly with a wooden spoon until just combined. Don’t over-mix. The batter should be soft and airy!
- Fill a 12 cup muffin tray with the mixture, each about 80% full.
- Bake for 15 minutes until golden brown on top. Test if they are cooked by popping in a skewer or toothpick and if it comes out clean, they’re ready!
Thanks to “Live. Learn. Love. Eat.” for the great recipe. Check out the original (using lemons) here.