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Peanut Butter Balls

Recipe:

Peanut Butter Balls

Protein packed power balls – a super healthy and satisfying snack! These little balls keeps well in the fridge so they’re a great on the go snack throughout the week.

Makes: 20 balls
Prep: 10mins
Storage: Keep in the fridge for 7 days and they also freeze well too

Ingredients

  • 30g of Pitted dates
  • 150g of Whole almonds
  • 100g of Buckwheat groats
  • 40g of Crunchy peanut butter
  • 30g of Coconut palm sugar
  • 1 teaspoon of ground cinnamon
  • 30ml of coconut nectar
  • 60ml of melted coconut oil
  • A pinch of Himalayan pink salt

Method

  • Place the almonds into the blender and blend to a flour consistency, then add in the buckwheat grouts, coconut palm sugar, pinch of salt and ground cinnamon. Blend to bring the buckwheat grouts to a fine flour.
  • Add the dates and blitz until they’re broken down then place the mixture into a mixing bowl and combine with your hands.
  • Add the peanut butter, coconut nectar and coconut oil to the mix and combine by hand.
  • Grease your hands with coconut oil and begin to roll the mixture into balls.
  • Place onto a plate and refrigerate to set for 20 minutes.
  • Sprinkle with coconut to serve.

Equipment needed:

Blender, Spoon, Mixing bowl

Top Tips:

When rolling these into balls, slightly dampen your hands. This will stop the mixture from sticking to your hands and keep the balls clean when they are rolled.

Download Recipe PDF

Peanut Butter Balls

Raspberry & Vanilla Cheesecake

Recipe:

Raspberry & Vanilla Cheesecake

The how to guide for the best raw, vegan, dairy free dessert ever. This a great recipe that’s extremely versatile! Once you have got the basic recipe it is easy to play around with and change up to create your own delicious variations!

Makes: 8 mini cheesecakes or one whole 12″ round cake
Total Time: 4 hrs (most of this is freezing time)
Prep: 25mins
Storage: 6 days in fridge

Ingredients

For The Base:

  • 200g of whole raw almonds
  • 100g of buckwheat groats
  • 50g of pitted dates
  • 20ml of coconut nectar
  • 40ml of coconut oil
  • A pinch of pink Himalayan salt

For the cashew nut topping:

  • 500g of whole cashew nuts
  • The juice of half a lemon
  • 1 tsp of vanilla paste
  • 80ml of coconut oil
  • 150ml of almond milk,
  • 1 tsp of ground cinnamon
  • 60ml of agave of maple syrup

Topping:

  • Fresh raspberries and raspberry and chia seed jam.

Method

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.

Equipment needed:

Chopping board, Chefs knife, High speed blender, Spoons, Mixing bowl x2, Silicone mould or cake tin

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Vanilla Cheesecake