Tag: snack

I know, I know…another pumpkin recipe. I hope you’ll forgive me! These are mad good!

INGREDIENTS

  • 200g dark chocolate
  • 1 tsp coconut oil
  • 1/2 tsp vanilla powder
  • 4 tbsp peanut butter
  • 3 tbsp pumpkin puree

  1. First prepare the chocolate. Melt the chocolate and coconut oil in a double boiler on a medium heat.
  2. Line a muffin tray with paper muffin cups. Divide the melted chocolate in half and then using a teaspoon scoop the melted chocolate into the muffin cups. Make sure the chocolate is spread evenly on the bottom and then put the tray into the fridge for 10-15 minutes to harden.
  3. Whilst the chocolate is hardening prepare the filling, in a bowl add the peanut butter, pumpkin and vanilla powder, stirring well with a spatula until fully incorporated. Taste and add sweetener if desired.
  4. Remove the muffin tray from the fridge and using a teaspoon spread the peanut pumpkin filling over the chocolate. Use the spoon to smooth it out slightly.
  5. Cover the filling with the other half of the melted chocolate and place in the fridge to set completely.
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Yesterday I was doing a clear out of one of our food cupboards and I found about seven jars of nut butters. Shameful.

I also found a tub of cold pressed cacao butter and as a chocolate addict you can probably guess what happened next. You can of course use regular chocolate if you don’t want to make your own – just melt it on a double boiler and pour that into the muffin cases.



You can obviously sub any kind of nut butter for almond – I think cashew would be delicious! Feel free to top them with anything you like as well – shredded coconut, goji berries, all the magical stuff like that.

I’m using regular sized muffin cases but I think mini versions of these would be so cute!

Just a warning – because of the cacao butter and coconut oil these melt incredibly fast – so shove them into your mouth quick. 

INGREDIENTS

  • 100g cacao butter
  • 2 tsp coconut oil
  • 4 tsp raw cacao powder
  • 2-4 tbsp maple syrup or liquid sweetener, depending on how sweet you like it
  • 1 tsp maca powder
  • 1 vanilla bean, scraped
  • Pinch of sea salt
  • 40g nut butter of your choice – I used almond
  • Hemp seeds, to top
  • Cacao nibs, to top

  1. Melt the cacao butter. Place a heatproof bowl over a saucepan of boiling water and add the cacao. Stir until melted. Add the cacao powder and stir until combined.
  2. Add the maple syrup, maca, vanilla and salt. Taste, adding more maple syrup if desired.
  3. Line a muffin tin with paper muffin cases and spoon 1 tbsp of chocolate into each one.
  4. Set in the fridge to harden, about 20 minutes.
  5. Once hardened, using a teaspoon measure add 1 tsp of almond butter on top of the chocolate and smooth it out.
  6. Spoon more chocolate over the top of the almond butter, sprinkle on the hemp seeds or cacao nibs.
  7. Put the almond butter cups into the fridge to harden. Once hardened, remove them from the muffin tray and store in an airtight container to keep fresh.



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Since the dawn of aquafaba and the vegan meringue bandwagon I’ve been using a lot of cans of chickpeas. Usually, I’m more bothered about the liquid than the chickpeas themselves. This weekend, I was doing some recipe testing using aquafaba as an egg replacer and ended up with a can of chickpeas that I had no use for.



Normally I would make Isa’s chickpea of the sea faux tuna salad but I had been thinking about protein rich work snacks and so the spiced roasted chickpea was born. You can use these as a salad topping (hello, protein crouton) or just eat them as a snack!

INGREDIENTS

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat your oven to 350f. Melt the coconut oil in a small saucepan and set aside.
  2. In a bowl, add the chickpeas and spices. Pour over the coconut oil and stir thoroughly until the chickpeas are well coated in spices and oil.
  3. Bake on a non-stick baking tray for 20 minutes or until golden and crispy, turning half way.
  4. Once cooled, store in an airtight container in the fridge.



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Just before our honeymoon my husband (!!!) and I hit up a local health food shop. As we were browsing around picking out goodies (Hello, beast burger sliders) I spied the Bee Free Honee. I’d been dying to try it since I had first heard of it way back when but couldn’t find it in the UK! We snapped it up. It definitely has a honey taste (from what I can remember), my husband says it has an apple honey kind of flavour. It also has the viscosity of honey which is great – I find maple syrup can be a little too thin sometimes.



Then cashew pieces were on sale at Sprouts and we have a Vitamix so this basically had to happen.

INGREDIENTS

  • 1 cup roasted unsalted cashew pieces or whole cashews
  • 2 tbsp neutral tasting oil – we used canola
  • 4 tsp bee free honee or sub brown rice syrup or light agave
  • 1 tsp sea salt ( do not add if your cashews are already salted)

  1. Put your cashews, salt, oil and bee free honee into a high powered blender or food processor.
  2. Start blending on low. If using a blender, use the tamper to push the nuts into the blades. Once the nuts begin to liquefy turn the blender up to high.
  3. The blades will make a chugging noise and then run free of the butter. Once it is smooth, it’s ready!!

Variation: For cinnamon honee cashew butter, add in 1 tsp of  ground cinnamon whilst blending. It tastes incredible, I promise.

Note: I haven’t been sponsored by Bee Free Honee for this post – I just think they’re awesome!



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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.

INGREDIENTS

  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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Hummus is one of the vegan food groups. The others being peanut butter, nutritional yeast and tofu. I can eat hummus for breakfast. Here’s my take on a beet hummus which I’ve paired with some smokey pita chips! Look at that beautiful colour!

INGREDIENTS

For the hummus:

  • 3 medium beetroot, scrubbed clean
  • 1 can of chickpeas, rinsed
  • 2 cloves of garlic
  • 2 tbsps brown tahini
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • Juice of half a lemon

For the smokey pita chips

For the hummus.

  1. Start by cooking your beets. Scrub them clean and then add to a saucepan of boiling water. Cook the beets for 40-45 minutes or until a knife slides in easily. Drain the beets and set aside in the fridge.
  2. Whilst the beets are cooling, rinse the chickpeas. At this point, if you want a smoother hummus you can remove the skins of the chickpeas. Using your index finger and thumb, pop the chickpeas out of their skin and discard the skins. This will take a little while – in this case I’ve left the skins on for a more “rustic” looking hummus.
  3. Once the beets have cooled, peel them and add them with the chickpeas, garlic, brown tahini, olive oil, salt, and lemon juice to a food processor.
  4. Process on high until the hummus is smooth. Store in an airtight container in the fridge. Before serving drizzle with olive oil and sprinkle with sesame seeds.

For the pita chips

  1. Preheat the grill to a medium heat. Using scissors cut your pita into small triangles.
  2. In one shallow bowl or dish add the olive oil. In another shallow bowl add the smoked paprika and salt.
  3. Rub each side of the pita triangles in the olive oil and then the smoked paprika.
  4. Grill the pita triangles for 1-2 minutes each side until crispy, making sure not to burn them.
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