This Raspberry and Rosewater Jelly is a delicious and nourishing jelly that the kids will love. It’s really quick and easy to make so there’s no need for chemically laden jelly crystals anymore. It was a revolution in my mind as an adult to realise that jelly packets were not needed to make jelly. What…
We’re just back from holiday and the kids are back into the swing of having friends over and intensive early morning nippers training for my son. So they need snacks, regular snacks and it’s way to humid for me to put the oven on. Enter this Peanut Butter Dessert ‘Hummus’…
It’s one of over a 1,000 awesome recipes in this years brilliant Healthy Meal Planning Bundle – thanks so much to Cheapskate Cooks for the recipe inspo! To be honest, I wasn’t so sure they’d like it. But surprise me as they do, they absolutely love it (they say it tastes like a cookie dough) and I’m thrilled because it is one of the easiest things I’ve ever made.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
Peanut Butter Dessert Hummus
- 400 g can cannellini beans -or chick peas, drained and rinsed
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 tsp vanilla powder, extract or essence
- Pinch sea salt
- 190 g peanut butter (¾ cup)
- 2-4 tbsp milk - of your choice or coconut water
- 30 g chocolate chips (¼ cup) or cacao nibs, to taste (optional)
- Fruit - strawberries, slice apple or stone fruit
- Crackers (plain sweet or savoury)
- My kids even love this with carrot sticks and I'm not arguing!
- Combine all ingredients except milk and chocolate chips in a food processor and puree until very smooth (2-3 minutes, depending on how powerful your machine is). Thin with milk or coconut water if necessary to reach desired consistency.
- Stir in chocolate chips and eat with a spoon (mmmmm...), or serve with a 'dipper'.
- Add the white beans/ chick peas to the bowl and process for 5 seconds, speed 5.
- Add the sweetener, vanilla, sea salt, peanut butter and blend 30 seconds, speed 5 (scraping down the sides every 10 seconds).
- Add the milk or coconut water and blend 5 seconds at a time until you have the consistency you're after.
- Mix through the choc chips or cacao nibs, reverse 10 seconds speed 5. Serve as above.
- Store in an airtight container in the fridge.
Peanut-freeSubstitute peanut butter for another nut butter, like cashew or almond.
Nut-freeUse sun butter or desired substitute.
Vegan and dairy-freeIf you’re dairy-free, choose a dairy-free chocolate or cacao nibs. For vegan choose rice malt or maple syrup as your sweetener.
Fructose friendlyChoose rice malt syrup as your sweetener and cacao nibs.
ChocoholicAdd a few tablespoons of cocoa powder to the mix, then blend in thoroughly.
Make it sweeterThe original recipe (via Cheapskate Cooks) has ⅓ cup of sweetener, but I find the ¼ enough. For sweet tooth, it would be best to add more though.
This healthy raw chocolate slice recipe is SO rich, delicious and such a simple nourishing, thing to make. They make a wonderful, easy after school snack or weekend sweet treat for those that can tolerate nuts (or a late night chocolate fix)!
The almonds provide mood and energy elevating proteins, minerals and fats. The coconut and oil are amazing for the brain, immune and metabolic health. This is a whole food treat that is very satisfying and tastes amazing!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Healthy Chocolate, Almond and Coconut bars
- 300 g almond meal (2½ firmly packed cups)
- 80 g desiccated coconut (1 cup approx.) or shredded
- 130 g nut butter (½ cup) I like the ABC nut spread
- 4 tbsp rice malt syrup, honey or maple syrup -adjust the amount to make these more, or less sweet to suit your taste
- 100 g coconut oil (½ cup)
- 1 tbsp vanilla
- 1 tbsp coconut flour
- 100 g dark chocolate -melted
- Mix all ingredients (except the chocolate) together in a food processor until well combined and forming a rough paste. Thermomix 30 seconds, speed 4.
- Pour into a slice tin lined with baking paper.
- Refrigerate until set (about an hour).
- Once set, melt the chocolate in a bowl placed over a pot of simmering water, stirring continually. Spread evenly with a spatula over the almond mix and refrigerate again until the chocolate is just set (10 minutes). You an also melt chocolate in the thermomix (see basic cookbook for directions).
- Remove from the tin and slice into small bars.
- Remember to keep these in the fridge or freezer. As with any raw coconut oil based product, they'll melt if not kept cold!
- Store in an airtight container in the fridge.