This is the result of some serious procrastinating… I have been doing anything but study lately. Cleaning the toilet has been more appealing. Today I had a huge craving for peanut butter and wanted to make something with ingredients I already had in the cupboard. In Julia and Libby’s Wholefood Kitchen we have an incredible Peanut Butter Cheesecake and I took inspo from that recipe, but simplified it. To cater to people with certain food intollerances I have kept this recipe vegan, dairy free and gluten free. This slice is creamy, sweet, decadent, ever so peanut buttery and DELICIOUS! I hope you love it! Jx
Peanut Butter Fudge Slice
- 1 cup dates, pitted
- 1 cup dessicated coconut
- 1 cup almonds
- 1 cup dates, pitted and soaked
- 1 cup cashews, soaked
- ½ cup almond milk (or alternative milk)
- 4 tbsp peanut butter
- ⅓ cup rice malt syrup (or alternative liquid sweetner)
- 1 tsp vanilla bean paste
- pinch salt
- ½ cup coconut oil, melted
- 1 cup peanuts, chopped finely
- Cover cashews and dates for the filling with water and leave to soak for a few hours before you need them (this makes them easier to blend later on). Drain and rinse before using.
- Line the bottom and sides of a loaf tin with baking paper
- Place crust ingredients in a food processor or blender (I use a Thermomix) and pulse until you get a grainy mixture. Press crust evenly into base of loaf tin and place into the freezer
- Place all filling except for the coconut oil in the food processor or blender and blend until smooth and creamy. Add in the coconut oil and blend again until combined. Spread evenly on top of the base, using a knife or spatula. Place into the freezer to set for at least 3 hours. When set, cut into slices with a warmed knife. Store in an airtight container in the freezer.
Since I can remember I have loved fudge, usually the kind with half a kilo of white or brown sugar in it, usually caramel flavoured (condensed milk, yum) and more often than not I am unable to just have one piece. Fudge is my vice. In my ongoing quest to create clean vegan sweets it has lead me to what I would say is my favourite recipe to date. Just 3 ingredients, how simple can you get? While this fudge contains no dairy, gluten, refined sugar or additives and a whole lot of good fats, please don’t eat it all at once.
Recently I was gifted 5 jars of peanut butter, it was a good day when that delivery arrived. Lib and I are huge fans of PB, we have used it here and here and here. If you are allergic, do not worry, you can replace the PB in this recipe with any other nut butter. The taste won’t be the same, but that doesn’t matter as one of the best things about this recipe is the chewiness of it. Tonight I cut some of the fudge up and mixed it in with frozen banana and cinnamon… Try it and thank me later.
All you will need to prepare the fudge is a food processor or blender, a baking dish and baking paper.
1 1/2 cups peanut butter
1/3 cup rice syrup (or any other liquid sweetener)
1/2 cup melted coconut oil
Add all ingredients into a blender or food processor and blend on low until everything is combined.
Mixture should be quite runny so add more melted coconut oil if need be.
Transfer mixture into a lined baking dish and pop into the fridge.
Fudge should be set in a few hours. Take out of dish and cut into small pieces.
Store the fudge in the freezer (this keeps it nice and chewy).
Calling all Banoffee Pie fans out there, this recipe is truly divine. The combination of dried nuts, dates, banana, avocado, cacao and peanut butter make a beautiful guilt free dessert. The traditional banoffee pie is full of refined sugar and contains dairy, this recipe is refined sugar free, gluten free and vegan.
This banoffee pie is creamy and chocolatey and has a hint of peanut butter.
This indulgent recipe is perfect for a dinner party.
Make this pie using a 20cm pie dish or alternatively you can use mini cake trays.
1 cup of walnuts or raw cashew nuts
1 cup of raw almonds
1.5 cups of pitted dates
1/4 cup of cacao nibs (optional)
1/4 cup of raw cacao powder
1/2 cup of cacao nibs (optional)
1/4 cup of raw maple syrup or 1/4 cup of coconut sugar
1 cup of peanut butter
2x 400g cans of coconut milk. (These need to be kept in the fridge overnight, a layer of cream will form on top. This is used for the top layer of the pie.)
1. In a food processor blend the base ingredients until they are blended finely. Press into a pie dish and make sure the crust is 0.5 cm’s thick so it doesn’t crack when taken out of the dish. Place in the freezer.
2. Blend all the filling ingredients together until smooth. Place onto the base of the pie and then set in freezer for 10 minutes.
3. To make the topping, spread coconut milk over the pie (the coconut milk fat should have formed at the top of the can overnight). Slice up one banana and place on top of pie. Sprinkle with cacao powder and place in the freezer for an hour before serving.
Chocolate and peanut butter are two foods that taste incredible when combined. These decadent, chewy peanut butter and cacao brownies are the perfect guilt free comfort food. The peanut butter makes the brownie creamy and rich and the cacao nibs gives it a crunchy texture. This is such a simple recipe to follow and can be easily adapted by adding nuts, shredded coconut, dried fruit and white chocolate bits.
I served my brownies with plain yogurt and they also taste great eaten on their own, they are moist so do not worry if you do not have yoghurt.
3/4 cup of peanut butter. I used 100% NUTZ Crunchy Peanut Butter
1/2 cup plain yogurt
3/4 cup of coconut sugar
1/2 cup oats
1/2 cup unsweetened almond milk
1/4 cup of cacao nibs or dark chocolate chips
3/4 cup of raw cacao powder or cocoa powder
1 teaspoon of pure vanilla essence
1. Preheat the oven to 180C. Line a 9 by 9 inch pan with baking paper and grease with coconut oil or butter.
2. Combine the eggs, yogurt, coconut sugar, oats, almond milk, cacao nibs, cacao powder, vanilla essence and mix well.
3. Pour the mixture into the pan and spread evenly.
4. Heat the peanut butter in the microwave for 1 minute, until it is slightly melted. Pour the melted peanut butter over the mixture. Using a fork mix the peanut butter through the mixture creating a marbled effect.
5. Bake for 20-25 minutes. I melted some dark chocolate chips and swirled them over the brownie before placing in the fridge.
6. Place the brownie in the fridge for 1 hour before serving, although it does taste amazing fresh out of the oven.
L x Enjoy
This green smoothie contains three of my favorite high quality fats which are Avocado, Coconut Oil and Peanut Butter.
Fat is one of the three basic macronutrients (proteins, fats, carbohydrates) that your body needs to survive. It has many special roles from providing superior long lasting energy to supporting the development of hormones. Fat is needed for protecting vital organs, it’s also required for assimilating the fat-soluble vitamins A, D, E, and K.
Your cell membranes are made from fat. The right balance of healthy fat allows your body to create strong but flexible cell membranes that can receive nutrients and excrete wastes efficiently. Certain high quality fats are also able to reduce cholesterol levels and aid in detoxification.
The avocado gives it a fluffy and creamy texture without having to use any dairy. I sprinkled some desiccated coconut over the top of the smoothie.
1 teaspoon of coconut oil (I used Coconut Oil available from the Coconut Oil shop)
1 tablespoon of peanut butter (I used 100% NUTZ LSA blended peanut butter)
1 cup of spinach
1 1/2 cups of water
Add all ingredients into a blender and blend until there is a smooth consistency.
For more delicious Avocado recipes check out the NZ Avocado website!
This recipe is a healthy version of the usual unhealthy highly refined biscuits from the supermarket. These cookies are refined sugar free, high in fibre and vegan.
If you are unable to find raw maple syrup you can leave it out and add another tablespoon of coconut oil.
These cookies are great for school lunches and to have as a sweet treat.
Peanut Butter and Banana Cookies
1/2 cup of peanut butter
1 tablespoon of vanilla essence
2 tablespoons of raw maple syrup
4 tablespoons of coconut oil
1 teaspoon of cinnamon
1 1/2 cups of rolled oats
1 cup of desiccated coconut
1 teaspoon of baking powder
1/2 cup of cacao nibs
1/4 teaspoon of himalayan salt
1. Preheat your oven to 180 degrees. In a large bowl mash the banana until there are no lumps. Add the vanilla, peanut butter, (melted) coconut oil, maple syrup and vanilla essence.
2. In a separate bowl mix the oats, cacao nibs, cinnamon, baking powder, salt and desiccated coconut. Add the wet mixture and mix well.
3. Line a baking tray with baking paper and roll up cookie mixture into small balls, this recipe makes around 15 cookies. Once the mixture in on the tray press each ball down with a fork and sprinkle with some desiccated coconut.
4. Bake the cookies for 15 minutes or until lightly golden.
These can be kept in an airtight container.
Kumara and Peanut Butter Rostis
These kumara and peanut butter rostis make the perfect vegetarian meal for winter. The rostis are full of beautiful flavours from the garlic, ginger, orange zest, chilli and peanut butter. I chose to bake the rostis instead of frying them which I usually do to make them healthier. They turn out golden and crispy and are amazing served with hummus or avocado.
The rostis can be served as a snack or used in meal as an alternative to meat.
Ingredients 8 rostis
3 medium sized kumaras
2 tbsp peanut butter (If you want it extra crunchy I would use 4 tbsp)
2 tbsp tamari (healthier alternative to soy sauce)
2 garlic cloves – crushed
1/2 tsp ground ginger or 1 tsp freshly grated ginger
1 tsp chilli flakes
zest of 1 orange
1/2 cup of chopped coriander and/or parsley
1/2 gluten free flour – I used rice flour
1 tbs ground linseed or chia seeds (used for binding the rostis)
I drizzled some hemp seed oil over the rostis after taking them out of the oven.
1. Preheat the oven to 180C. Peel the kumara and slice in half, place into a pot of boiling water for 5 minutes. Drain off and let them cool down.
2. In a large bowl mix the peanut butter, tamari, garlic, ginger, chilli and orange zest.
3. Grate the kumara once it has cooled down, add this to the mixture and mix through. Add the flour, herbs and linseeds/chia seeds.
4. The mixture should be sticky, if not add a little bit of water and if it is too sticky add more flour. Line an oven tray with baking paper and sprinkle some flour onto it. Roll the mixture into 8 balls and place onto the tray, then flatten the balls.
5. I added more finely chipped coriander to the rostis.
6. Bake the rostis at 180C for 20 minutes, remember to flip them after 10 minutes. They should be lightly golden.
These really don’t need an introduction – chocolate plus peanut butter equals heaven in your mouth.
As the ingredients are all natural it’s safe to say that they are a healthier alternative to processed sugary treats, and with Easter coming up why not make these for the family or work colleagues as cruelty free easter gift?
These are perfect for anyone who is lactose intolerant, vegan, refined sugar free or if you’re looking for a guilt free treat.
There are only 5 ingredients in these cups and I find that the better quality the ingredients the nicer tasting cups you will get.
Makes 12 cups.
for the peanut butter bottoms:
1 cup natural peanut butter (no added sugar, salt)
1 Tbsp organic maple syrup
3 Tbsp organic coconut oil (melted)
for the chocolate top:
1/2 cup raw cacao powder
1 Tbsp organic maple syrup
1/3 cup organic coconut oil (melted)
1/4 cup cacao nibs (optional, they are hard to find so if you don’t have access to any it’s not an issue)
- Line muffin trays with muffin cups or baking paper, like I did.
- Combine the peanut butter, coconut oil and maple syrup in a bowl and stir until all ingredients are mixed.
- Put a spoonful of the peanut butter mixture into each muffin cup.
- Place in the freezer until hardened. In the mean time you can start on the chocolate topping.
- Combine the raw cacao, coconut oil, maple syrup and cacao nibs in a bowl and stir until all of the ingredients are mixed.
- Put a spoonful of the mixture over the hardened peanut butter bases.
- Put into the freezer and harden. Once hard you can eat!
It’s best to store these in the freezer as once at room temperature the coconut oil and peanut butter will melt.
Don’t eat them all at once!
On my way home from Uni yesterday I had a peanut butter craving, so got home, looked at what food was in the cupboard that I could possibly use to make some sort of peanut butter creation. Keep it simple is one of my motto’s – Make something substantial and somehow combine protein powder without making the whole thing taste like cardboard.
The recipe can easily tweaked here and there to suit your own taste. For example rice milk if you don’t drink almond, honey if you don’t like maple syrup and adding in stevia if you have a big sweet tooth. Make it for yourself and let me know your thoughts.
Makes 15 – 20 pieces, depending on what size you cut them.
1 cup almond milk
2 Tbsp organic maple syrup
1 cup peanut butter (it’s best to use a good quality peanut butter that only contains peanuts and no added sugar/salt/preservatives)
2 cups raw oats
1/3 cup vanilla pea protein powder
- Turn stove onto medium high heat, Put maple syrup, peanut butter and almond milk into a pot and place on heat.
- Stir gently until all of the ingredients are combined (be careful not to let ingredients burn)
- Add the protein powder to pot, mix well.
- Add in the oats and stir. If the mixture is too thick you can add a bit more milk. Again, be careful not to let the mixture burn.
- Once combined put the mixture into a flat baking tray (as shown in the pictures below) and place in refrigerator. It’s best to lay down baking paper first just so that the ingredients don’t stick.
- Once it has cooled completely chop into pieces and store in an air tight container in the fridge.