Date and Tahini Fudge Blondies 

You reckon you’ve officially gone woo woo when your idea of a sweet treat, an indulgent one at that, is a squidgy medjool date stuffed with some dark tahini and a sprinkle of cinnamon? I would believe so.

This my friends is me. I have become that lentil eating, hippie-dip person, who sprinkles turmeric in everything within reach and always has snacks in my bag for those often moments when nothing except crisps is available. You’d wish you were my friend when it comes to those desperate times!

Snacks! That is what we’re all here for.

Something high in protein, full of healthy fats, a hint of sweetness, nourishing and well and truly tasty. Come the 3/4pm afternoon slump the biscuit tin sure becomes appealing. A Digestive, Custard Cream, Chocolate Hobnob, ooh perhaps even a Fruit Shortcake (dead fly biscuit anyone?) or a Nice, always a good pairing to that brew. It’s true, but biscuits aren’t necessarily going to keep you powering on till the end of the work day or your commute home, and stopping at just one isn’t even an option.

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So, bring on the blondies.

I’m a fan of a homemade snack. Putting aside an hour at the weekends to mash, pour and mix up the ingredients, not only is it preparing you for the week ahead for those busy work days and long commutes, think of it as an act of self care. Doing something for yourself, with the knowledge that your emergency snack stash is nourishing and will prevent you prowling the kitchen come 8pm eating anything and everything you can lay your hands on.

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These blondies don’t contain the expected ingredients, a blondie is the blonde sister to the chocolate brownie. No chocolate or cocoa powder, think a brownie/cookie hybrid sometimes studded with addins like pecans, cranberries and white chocolate. Sounds pretty scrum right? Ok that is not what I have for you today, and there is one particular ingredient maybe you weren’t expecting?

The beauty that is the chickpea. The versatile legume made famous for its use in hummus, high in protein and low in fat, lending it’s qualities to create a dense and gooey blondie. I’ve been thinking recently about making a sweet hummus, a dip to eat with apple or carrots, spread on toast for breakfast or a snack. A change up from the regular peanut or almond butter, as there can be too much of a good thing (even peanut butter!). Tahini, dates and chickpeas along with some almond flour, coconut oil, and a flax egg in there too to help stick it all together. You can adjust the amount of dates depending on how sweet you would like, but there is no added sugars. That’s no maple syrup, honey, coconut sugar etc. just dates for some of that HELLA fibre action. And talk about the caramelly toffee flavour!

 

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They definitely won’t last long!

 

Tahini is, as you well know if you’ve read my blog before, one of my desert island foods. There’s something about its bitter depth that lends itself to all manner of foods and I honestly cannot get enough. However if you are averse to the stuff (seriously?how?) add any other nut butter you like. If you don’t have any dates available switch them out for other dried fruits, figs and cashew butter, apricots and almond butter or even raisins and peanut butter.

Date and tahini blondies

Makes 12 bars

Ingredients

  • 2 tbsp ground flaxseed/linseeds
  • 1 tin chickpeas, drained
  • 1/2 cup dates
  • 1/3 cup dairy free milk (I used almond)
  • 4 tbsp coconut oil
  • 1/3 cup tahini (light or dark, my favourite is dark)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp of almond flour
  • 1/2-1 tsp cinnamon (depending how much you like it)

Method

  1. Preheat the oven to 180C/160C fan.
  2. Mix the ground flax/linseeds in a small bowl with 3 tbsp. of water. Leave to gel for 10-15 mins. This makes a ‘flax egg’.
  3. Line a 20cm square tin with baking paper and set aside.
  4. Meanwhile add the chickpeas and the dates to a food processor and blend until smooth.
  5. Melt the coconut oil in a small pan, add to the food processor along with all the other ingredients including the ‘flax egg’.
  6. Blend well, scraping down the sides if necessary, until everything is combined. Tip into the tin and spread out until level.
  7. Bake in the oven 25-30 mins until firm. Leave until cool and store in the fridge in a Tupperware for up to 1 week.

 

Beans, not just for hummus!

Let me know what you think, and if you have any other sweet ways with lovely legumes I’d love to hear!

Love and hugs

X

 

Cookie cravings

Let’s cut straight to the chase.

Cookies

Banana. Peanut butter. Chocolate.

That is all my friends, and it sure is a good’un

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I don’t know about you, when I come to baking a so called ‘healthier’ snack or treat it gives me serious anxiety and stress before I’ve even made anything. Then don’t get me started on whether it’s cooked when pulled out the oven or if it will taste any good or just end up in the bin. A tight chest, knot in my stomach and usually tears ensues, makes me wonder why I bother in the first place.

Well that’s my issues laid out on a plate. Back to the recipe at hand.

It is known by most that baking is a cheap hobby. White flour, butter, caster sugar and eggs are typically the main ingredients to feature in a homemade bake. All friendly on the purse, leave your tastebuds happy however there’s not much going on the nutritional side of things. So when it comes to everyday snacking I want to find something wholesome, full of fibre, healthy fats, a littlleeee bit of sweet (NOT TOO MUCH) and just tastes real good. I love hummus and crudités, some full fat yogurt or banana/apple drizzled with nut butter they’re all great. But sometimes you just need that satisfaction that comes in the form of a baked good.

And chocolate, always chocolate.

Finding a recipe for something along ^^those^^ lines seems pretty easy to begin with- a quick google – factor in that you want it free from refined sugar and LOADS of things pop up. Look more closely and the recipes tend to just replace normal sugar with equal measures of expensive ‘healthier’ sugars like maple syrup and coconut sugar. I will keep this short – and will do a post on where I stand in the big bad world of sugar soon – however we need to keep the amount of added sugar in our daily diets down to a minimum. I’m looking at you honey, agave and dates too!!

If you do find a recipe that has reduced sugar and isn’t drenched in syrups, from my experience they’re always dry, unpalatable and claim to be ‘better than the real thing’. Course they ain’t. There’s no butter for starters. Bird food comes to mind, basically loads of nuts and seeds, and millet that’s what birds like isn’t it?

I’ve had a bit of an obsession with the blog Oh Lady Cakes recently, when I stumbled across these cookies, let’s say trail bar. As rightly pointed out by my mum they’re yummy but if you’re expecting a cookie you would be severely disappointed. FAIR ENOUGH. So trail bars it is! I altered the original recipe slightly to omit the maple syrup, the added banana chips sound divine, but sourcing some which aren’t deep fried or coated in sugar is like finding the holy grail, so instead I used coconut flakes and cacao nibs instead of the peanuts. Walnuts chopped up would add nicely to the ‘Chunky Monkey’ vibe going on.

So a base of mashed bananas, peanut butter, oat flour and rolled oats leaves these trail mix bars moist with that chewy claggyness you expect from a peanut butter cookie (I’m selling these really well aren’t I). To sweeten slightly I used some medjool dates (they’re a great source of fibre however still very high in sugar so don’t go overboard) and whizzed them up with the nut milk to form a date paste. They’re subtlety sweet but not teeth achingly so, AND only sweetened by fruits which makes me even happier. You don’t want to over bake these otherwise they will be like sawdust.

We want some goo. Goo is good.

All in all, the stress came – they smelt good, and looked good but the idea of them not tasting good always kills me as I hate to throw expensive ingredients away – but alas it swiftly left, as on the first mouthful I knew I was onto a winner.

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Pre their short stint in the oven

 

So by all means bake these *ahem* cookies, they’ll last on the counter or in the fridge for a good week. If you’re like me and they live up to your cookie cravings and you’re not expecting it to be a proper COOKIE COOKIE (ya know what I mean), then by all means here’s a recipe for banana, peanut butter and chocolate cookies.

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However if you want a wholesome snack that doesn’t lure you into a false pretence of being a cookie, only to be severely disappointed afterwards as it contained oats not butter and sugar, then here is a recipe for a banana, peanut butter and chocolate trail bar. Most definitely NOT a cookie.

Same same, But different.

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Banana, peanut butter and chocolate trail bars/cookies (it’s your call)

Ingredients

  • 1 large very ripe banana
  • 140g peanut butter
  • 2 tbsp butter, melted
  • 80g medjool dates
  • 55ml milk (I used oat milk)
  • 120g oat flour (weigh out the oats and whizz to a flour, I did this in my Nutribullet with the milling blade on)
  • big pinch sea salt
  • 1/4 tsp bicarbonate of soda
  • 100g rolled oats
  • handful of coconut flakes/desiccated coconut
  • two handfuls of chopped dark chocolate (at least 70%)
  • a handful of cacao nibs (can omit if you like, I like them for crunch and a deep bitter cacao flavour)

Method

  1. Mash the banana in a large bowl and whisk together with the peanut butter and melted butter.
  2. In a blender whizz up the dates with the milk to form a paste and mix this in with the banana mixture.
  3. Add in the oat flour, bicarb and salt and mix with a spoon to make a sticky batter.
  4. Fold through all the other ingredients until distributed evenly, then cover and pop in the fridge for around 1 hour.
  5. Preheat the oven to 160C, line two baking sheets with baking paper.
  6. Using an ice cream scoop, scoop out the mixture, roll into a ball and flatten into a thick cookie shape. Repeat until all the mixture has been used up. (You can of course lick the spoon but don’t eat it all!!)
  7. Bake in the oven for around 12 minutes until lightly browned around the edges but still underdone in the middle, this is what makes them stay gooey.
  8. Leave to cool on wire racks then store in Tupperware either on the side or in the fridge. Or pop in the freezer wrapped well where they will keep for a few months, just leave to defrost before eating, or put back in the oven for a few minutes to crispen up the edges and leave the chocolate nice and melty.

I like these obviously with a cup of tea (I’m Brtish), sometimes a rooibos, a chai rooibos or even a green tea (JUST DON’T DUNK!!). Sometimes only milk and cookies will suffice, so those days I pour myself a small glass of chilled milk, usually plant based or raw cows milk if we have some, with one of these.

Lovely

Much love and *hopefully* less stress in your baking ploys

X

 

 

 

Beet tahini balls

When I was little, toast or cereal was the only thing on the cards for breakfast. Well thinking about it, it was almost always a big bowl of cereal. Toast was one of those things that sounded great beforehand, crisped and bronzed, slathered well with salted butter and a thin slick of ruby jam, BUT in reality a soggy piece of white loaf spread with flora and overly sweet strawberry jam. Nah never did it for me.

So bowl of cereal it was to break the fast. My eyes always shone at the sight of some Crunchy Nut Cornflakes, Shreddies, Rice Krispies or come winter warm Shredded Wheat or Weetabix with a sliced up banana. Now my mum was always a Sugar Puffs gal. If you’re new to the British cereal aisle, you’ll find them under the name of Honey Monster Puffs, a puffed wheat sweetened with sugar and honey. IN FACT, looking at the nutritional breakdown on the packet, containing 5 types of sugar, there are certainly better options out there.

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(On tasting these bars, my mum remarked how they are similar to Sugar Puffs, I’m hoping on a much more wholesome scale, but I will definitely take that as a good thing.)

Between me and my mum we’re both BIG fans of a good muesli bar (I’m not including my dad here because it’s near impossible to tempt him with a healthier treat, he’s only down for proper brownies and chocolate). I’ve attempted many in the past, and it really is hard to find a good one. Some granola bars are just way too dry, other ‘no-bake’ muesli bars too crumbly and fall apart, some using way too many dried dates or a big glug of maple syrup. I always return to the Muesli Bar from Green Kitchen Stories (on their desserts apps), they keep really well in the freezer and transport without turning into a mass of crumbs. If you fancy a baked bar, this Feelgood flapjack is lovely, just on the right side of sweetness, dipped into a cup of milk, crumbled on top of some yogurt or spread liberally with nut butter. Totally satisfying and moreish.

Now this recipe from Golubka Kitchen has been on my radar for quite a while now. Remember Rice Krispies Squares? The Rice Krispie snack glued together by a mass of marshmallows, this is slightly reminiscent of them. Gloriously magenta in colour, they use blended cooked beetroot to lend a slight earthiness as well as the mega hue. Oats and puffed brown rice make them more sustaining as a snack, and tahini and hazelnut butter lend a richness as well as a good dose of plant based protein. I added a handful of raisins for chewy nuggets, another of sunflower and pumpkin seeds for crunch and some cacao nibs for that 4pm much needed cacao hit.

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Note: The bars are best kept in the freezer and will keep there for a good few months, just take them out a few minutes before serving to soften. I have eaten some straight out the freezer but at room temperature is the best way to enjoy them. They are sticky and gooey and everything you want in a little snack bar. If you’re feeling fancy, drizzle with a little dark chocolate or some raw chocolate, i just rolled mine in whizzed up coconut flakes. The choice is yours.

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Beet Tahini Balls

Ingredients

  • 1 small beetroot, cooked (I roasted mine whole in its skin in foil, then peeled. However use vacuum packed if you can’t get fresh beets)
  • 1/2 cup soft dates, pitted
  • 1-2 tbsp plant based milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 1/2 cups rolled oats
  • 2 cups wholegrain puffs (I used brown rice, try buckwheat, quinoa)
  • 1/2 cup tahini (try to use a brand such as Meridian, its much thicker)
  • 2 tbsp other nut butter (I used hazelnut sunflower seed butter but anything else will work)
  • Handful cacao nibs
  • Handful sunflower seeds
  • Handful pumpkin seeds
  • Handful raisins
  • Large handful of desiccated coconut or coconut flakes

 

Method

  1. Make sure the beet is peeled, then chop up and put in the food processor with the dates, 1 tbsp of milk, vanilla extract and a pinch of salt. Whizz up to form a smooth paste, and add more milk if it is struggling and still lumpy.
  2. Tip into a large mixing bowl and add all the other ingredients except the desiccated coconut.
  3. Mix well to form a sticky mixture, if it’s too wet add another handful of oats or if i’ts too dry add a little more milk. It needs to come together in one big clump.
  4. Form into little rounded mounds, akin to a coconut macaroon. I find this easier by wetting my hands with water first. Sprinkle the coconut out on a plate and roll the balls in the coconut until evenly covered.
  5. Place on a few plates in the freezer for at least an hour to set, then transfer to a Tupperware where they will keep in the freezer for a few months.

I hope these will brighten up your snacking or on-the-hoof breakfasts.

With love

X

 

Peanut butter, sour cherry and oat bars

Making decisions for me is one of my biggest bugbears. If someone just handed everything to me without any choice I’m sure it would cause a lot less stress in life. Buuuttt considering I am also quite the control freak, that’s not going to happen. Good mix I have going on there, making life super easy for myself.

Honestly I don’t know what it is about deciding between two things (two if I’m lucky) that’s so difficult. And then if you throw being hungry in there whilst trying to decide what to eat, well that’s the end of the world. Of course I know that next time you can choose the other option, and if the decision you make ends up being the wrong one, that most definitely shouldn’t  = day ruined. But it always does.

One of my biggest problems with decision making comes to choosing a recipe to make. Life before the Internet must have been so much simpler, from your couple of cookbooks you either had the recipe you wanted or you didn’t. No such thing as Pinterest and Google, or the ever expanding ‘whole wall of the kitchen’ shelf of cookbooks that I have at home.

The process is always the same: I get an idea in my head or see something I want to make, then I flick through all my books to find something similar, then an endless scroll through Pinterest to check out other people’s techniques maybe some wacky addition I hadn’t thought of. Then I get confused having spent the last hour or so looking at countless recipes centred around the same idea I no longer know which one to choose. Eventually I choose one, cook it, ends up not working out or not tasting as good as I expected. Obviously I chose the wrong one. End up crying into an under baked mess of cake goo. Fml.

On the very odd occasion I see a recipe and automatically know that I have to make it. There’s no searching around for better options, my minds made up and we’re avin’ it!

This was one of those -extremely rare- occasions. I got an email about a new post from The First Mess. Yes she’s a vegan, but don’t let that turn you away. You will never be asking, ‘where is the meat?’. Expect plant-centric wholefoods, flavour pairings you would never dream of, luscious drinks for a bit of me time, and a few pictures of her dog slipping in there.

I opened the email and read the title no-bake oat bars with sour cherries, hemp and chocolate. *Mental post-it-note*, THAT is what I am baking at the weekend.

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This recipe was for something a bit devilish. Definitely devilishly delicious (that’s hard to say, hard enough to type!). I have a bit of a thing for a good oat bar. Many baked ‘flapjack’ style things have been tested in my kitchen and usually end up dry and cardboardy. Bleugh. So no bake definitely seem the best route to go down and stick with, ooey gooey and utterly moreish. Laura writes how she followed the recipe down to a tee. Now I’ve altered it slightly, as that was what I had in my cupboards, so if you wish go back to the original recipe. Whichever you decide to do, make sure its a quick decision and start devouring these ASAP.

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Hang on..there seems to be something missing
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Someone say a drizzle of chocolate?

Peanut butter, and squidgy dates mixed with toasted oats, seeds, cacao nibs, sour cherries, AND chocolate flecked with sea salt. I’ve got you interested now, even if I hadn’t before.

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On a quick note, this is something that I will go into more detail about another time. Sugar. I am very cautious of how much sugar I put into food, whether it be white caster, honey, maple or from dates it’s all the same to our bodies. Remember these are a treat. Yes they do contain wholesome ingredients, but there’s still quite a lot of sugar from the dates and fat from the peanut butter and dark chocolate, so don’t go thinking you can eat the entire tray . Well you can, but you will feel well and truly stuffed and I’m sure pretty sick, so it’s not the best idea. These little delights are rich and filling, enjoy them with a good cup of tea, share with loved ones or keep in the freezer for a rainy day.

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Peanut butter, sour cherry and chocolate oat bars

Recipe taken from The First Mess, originally from the book Alternative Baker by The Bojon Gourmet.

Ingredients

  • 1 cup smooth peanut butter (I used a brand called Meridian)
  • 1/2 cup dates (the squidgier the better) soaked in some boiling water for 5-10 minutes
  • 1 tsp vanilla extract (please not essence)
  • A good pinch of sea salt
  • 2 1/2 cups of rolled oats
  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup dried cherries
  • 1/4 cup cacao nibs
  • 50g dark chocolate (my favourite is Green and Blacks 85%, the darker the better)

Method

  1. Line a 8×8 inch tin (20cm x 20cm) with cling film and set to one side.
  2. Take dates out of their soaking liquid (but reserve the liquid for later) and blend in a food processor until they form a paste. Add the peanut butter, vanilla extract and salt and blend again to form a big sticky clump.
  3. Mix together the oats, seeds, dried cherries and cacao nibs in another bowl then tip all the peanut butter mixture into the bowl.
  4. Now it gets messy. Get your hands in there and squidge it all together until well combined. It should feel sticky, but if it’s on the dry side add some of the reserved soaking water until it’s moist and holding together.
  5. Put into the prepared tin and press down firmly with your hands or a spoon so that the bars are an even thickness all the way across.
  6. Melt the chocolate in a bowl over some simmering water, or in the microwave, then drizzle all over the bars, either spreading it out to create an even layer or leaving it ‘informal’ (as Mary Berry would say) as I have here.
  7. Sprinkle with extra cacao nibs and a good sprinkle of sea salt.
  8. Put in the fridge for at least 2 hours, or the freezer for 30 mins if you’re desperate, until firm and the chocolate is set.
  9. Slice into 16 squares and store in the fridge for a couple of weeks or the freezer for a couple of months. But what am I kidding, that’ll be completely unnecessary they will all be gone way before then.

 

I must add, these are dad approved. Now my dad pulls a face at anything I make if he thinks it’s too ‘healthy’. I’m talking about the porridge I make for us all on a Saturday morning. He pulls a face unless its got A LOT of honey added. As he keeps telling me, “I don’t have a sweet tooth”, obviously honey doesn’t count dad. BUT, he loved these bars, I went away from home for only a couple of days and they were all gone. Is that proof enough? I think so.

Happy rainy day (no) baking

X

 

 

Snackalackin’

First up in my little holiday and travel series comes snacks. You know that feeling, we all have it, when you’re on a long journey whether it’s the train, plane or car and you’re seriously bored. All you can think about is what to eat next, you need something to satisfy that nagging in the back of your mind. Sweet, salty, or a bit of both.  The need grows stronger the less you try to think about it until you have to give in and find something QUICK, however the next services are miles away or the only option you have is beige food. EW

I like to believe that snacks are my thing. No matter how long or short my journey out is, I will never be caught without something in my bag to nibble on. People always laugh at the amount of food I bring with me to places, but when lunch is still 2 hours away, I’ll just sit over here nibbling away, then you’ll be laughing. 

There’s always so many different opinions on snacking, what some people think are right and others think are wrong. That snacking between meals is bad for you, or that you should eat 4, 5 or even 6 small meals a day. You see, I like to believe that you do what feels right for your body, what makes you feel full of beans and ready to take on the big bad world, not lie on the sofa afterwards in need of a sleep. Personally I can’t handle eating three large meals a day, my blood sugar levels drop in between and I turn into the hulk, I’m not kidding. Also I love a good snack, maybe more than my actual meals. At the moment I have been trying to put a little bit of weight on to get back some shape to my body and try to build some actual muscles (no more 10 year old boy chic for me), so it’s been three meals a day and three snacks. Eating every 3-4 hours is what I like to do, but be intuitive. 

Think of whole foods when it comes to your snacks, nothing processed. It’s best if it doesn’t even have an ingredients list, but if it does make sure it only contains things that you recognise to be as food. No chemicals here please.

At snack times I try to follow the principle of always eating some form of protein, especially if pairing it with something sweeter. That way you have energy in a steady stream and no spiked blood sugar levels leaving you needing more only an hour or so later. 

Here are some ideas for ya:

  • Banana coins with peanut butter, cacao nibs and cinnamon
  • Apple slices with nut butter, almond or hazelnut is really good
  • Celery or carrot sticks with nut butter or tahini, add a few raisins for ants on a log styleee
  • Some yogurt with berries (coconut, Greek or goats is lovely, if you eat dairy try to stick to organic and full fat)
  • Chunks of cucumber with hummus, sprinkle on some paprika for a punch
  • Chunks of cheese with crackers or some crudités, also with apple slices 
  • A handful of nuts and seeds with some fruit or veggies
  • 1/2 an avocado with lemon salt and chilli, I like to eat this with crackers, a small piece of toast or with some seeds
  • Medjool dates stuffed with nut butter, sprinkle of cinnamon, a lil bit of pink salt. Do it with tahini, DARE YA!
  • Homemade muesli bars or energy balls (keep on reading for the recipe kids)
  • Some chia pudding, go crazy with the toppings, nut butter, fruit, sprinkley things from your cupboard
  • Maybe some banana bread toasted with butter or coconut butter or nut butter
  • Leftovers from breakfast lunch or dinner (yes I do like to eat cold curry)
  • Some boiled eggs with spinach or avocado
  • A little smoothie, not just fruit though, try to throw in some veggies and a source of fat and protein

I could go on and on and on….nothing is that special or trying too hard, just things found in the fridge or cupboard that fills the big gap between feastings. You’re probably thinking that I eat a lot of nut butter, well yes you’re right I do, it’s an addiction I probably need help. You only live once though, might as well enjoy the peanut butter whilst you can.

Find a peanut butter with no added extras, i like meridian and it must be crunchy!
Speaking of peanut butter, here’s a recipe that I threw together one day when I really fancied some peanut butter energy balls, with cacao nibs. Not like a cookie at all, but kinda sorta is, I’ll let you be the judge of that one. They’re not too sweet like some of these types of recipes can be, but will give you boundless energy and two will keep you going nicely.

 Peanut butter and cacao nib energy balls

Ingredients

100g oats

75g almonds

75g desiccated coconut

25g hemp seeds

2 heaped tbsp hemp protein powder (or any protein powder that you like)

1 tbsp maca powder (gives a sweet malty flavour and hella energy)

1-2 tsp cinnamon, depending if you like cinnamon as much as me

Pinch of salt

6 big squishy medjool dates (can use normal dates just soak first in boiling water)

3 big tbsp peanut butter, I like crunchy

3 tbsp coconut oil

Big handful cacao nibs

  1. First pulse the almonds in a food processor until broken down into smaller chunks
  2. Add all the other ingredients, except the cacao nibs and blend until the mixture has a sticky consistency and you can form it into a ball. If needed add more coconut oil, peanut butter or a splash of water if it still feels on the dry side.
  3. Add in the cacao nibs and blend until they’re evenly mixed in
  4. Squish into balls, I think I made around 15 smaller ones, but make whatever size you like bigger or smaller until you run out of mixture
  5. I rolled them in some extra cinnamon and maca (think posh truffles), or roll in more cacao nibs, desiccated coconut, goji berries, raw cacao powder or leave them naked and free. Whatever you want to make them pretty
  6. Pop in the freezer for 20 or 30 minutes on a plate or a tray. Now this is where I always go wrong and forget about them until 3 hours later. Then transfer to a Tupperware and keep in the fridge or the freezer. They keep best in the freezer, so take a few out at a time to thaw in the fridge ready for whenever you need a pick me up

Soft and gooey medjool dates are what you need here for that caramelly richness
Two ready to go for some poolside snackin’
If it’s snacks for a plane journey you’re needing you’ll have to stay clear of yogurt and nut butters, but the majority of the others will all travel well, especially energy balls ^^ hint hint. Get yourself loads of Tupperware boxes in different sizes to take things in so nothing gets squished or spills in your bag, then you’re just about set. Let the snacking envy COMMENCE!

Lots of love, sunshine and happy travels

X