Yumchaa Indian Summer Porridge

Porridge is one of the ultimate nourishing comfort foods, and – as we’re heading towards colder weather – it seems like many of us are finding ourselves drawn to the cozy carby comforts of a hot bowl of oats.

While I do always like to mix things up with my porridge, my absolute favorite right now is tea-flavored porridge, using the limited edition ‘Indian Summer‘ rooibos blend by innovative tea company Yumchaa. I took one whiff of this and knew I would love its exotic, warming fragrances, which include chai spices, cinnamon, holy basil, ground roasted almonds and carrot flakes. The mix also contains fun little shooting stars that look absolutely delightful if you pick them out and use them to decorate your porridge.

This beautiful blend infuses my morning porridge bowl with so much flavor – its notes of Indian summer bringing an alluring warmth to winter mornings.

This is not the first of Yumchaa’s teas that I’ve tried, as they’ve been so kind as to send me some of their other flavors in the past, as well as invite me to a wonderfully relaxing Yoga & Mindfulness evening at their Tottenham Street Cafe in London, which was followed by tea (of course) and cake.* I really love their unique teas (favorites include the white tea-based ‘Gentle Giant‘, the mind-blowing ‘Blue Voodoo‘ (it really turns your tea blue!), fiery rooibos-based ‘Chilli Chilli Bang Bang‘ and ‘Peanut Butter & Jam‘), the packaging, and the vibe in their lovely cafes, which are worth keeping up to date with for things like yoga brunches 😉

*[While I have been sent this tea, I want to mention that I haven’t been paid to endorse Yumchaa or any of their products, and am only stating my genuine thoughts and opinions.]

Now, enough chatter, let’s get to the recipe!

 

Ingredients (for 1 serving)

Porridge

  • 40 g oats
  • 20 g quinoa flakes (or more oats)
  • 200 ml boiling water
  • 1 heaped tbsp Yumchaa Indian Summer tea
  • 1 tbsp maple syrup
  • 2 tbsp full fat coconut milk + 2 tbsp water (or 4 tbsp oat milk)

Toppings

  • ca. 50 g frozen berries, defrosted
  • 1 tbsp chia seeds
  • 1 tbsp orange juice
  • orange zest, from 1/2 orange
  • (maple syrup to sweeten, if desired)
  • additional: mango, nut or seed butter

 

Instructions:

  1. The night before: Pour the boiling water into a pan, mix with the looseleaf tea, place the lid on and leave overnight. (Alternative: grind the tea into a fine powder and use in your porridge the morning you make it; this saves time and adds extra flavor, but can leave you with gritty bits if the tea is not finely ground).
  2. The next morning, pour the liquid through a sieve and then back into the pan. Heat up and add the oat and quinoa flakes.
  3. Let the flakes soak up the tea-flavored water while cooking on medium heat for a few minutes.
  4. Stir in the coconut milk & water/ or oat milk as well as the maple syrup and let the porridge cook for another 5 minutes or so.
  5. While the porridge is cooking, make the chia jam by combining all the ingredients (berries, chia seeds, orange juice & zest, and – if using – maple syrup) and heating up, either in another small pan or in the microwave.  Mash it all together with a fork and set aside.
  6. Once the porridge is cooked and wonderfully creamy, serve together with the chia jam and any other toppings you desire, like mango and walnut butter.
  7. Enjoy! (Maybe with a cup of Indian Summer 😉 )

xoxo

 

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Cauliflower Butter Bean Falafels

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Hello and happy Monday!

I’m back with another recipe – one that I’ve been dreaming about for quite a while now. As some of my friends know, I am slightly obsessed with a certain kind of falafel: the cauliflower butter bean falafels from the Deliciously Ella Delis in London. They are an absolute dream – perfect taste & texture – and I could never tire of them. When I was working at Wilderness Festival this August, I ate an absurd amount of them (I think my total count for the 5 days came up to 46 – don’t judge until you’ve tried them!), and got to take a generous amount home. And after all that, I am most definitely still obsessed.

So obsessed that I have tried to recreate them. And while the Deli ones will always be the epitome of falafel perfection, I am so happy with this recipe, and know I will keep coming back to it. Hope you enjoy it too!

Ingredients:

  • 250 g raw cauliflower that has been processed to a pulp (make sure to squeeze the water out after)
  • 1 can butter beans (drained weight: 240 g), processed to a paste
  • 50 g ground almonds
  • 50 g wholemeal spelt flour (or buckwheat, to make them gluten-free)
  • 1/2 20 g bunch of fresh parsley
  • 1 garlic clove, pressed
  • 1 tbsp olive oil (+ more for brushing on top)
  • 1 small dried chili, chopped (or chili flakes)
  • salt

Method:

Preheat the oven to 200 °C.

Combine all the ingredients in a large bowl and form into balls, flattening slightly. (I got around 14 small/medium-sized falafels). Place them on a baking tray lined with baking paper, brush with some olive oil, and bake for ca. 20-25 minutes. (Oven time will vary according to oven and size of falafels, so keep checking up on them).

Serve anyway you like, for example with quinoa and salad, or eat as a snack 😉 (they’re very handy to pack along in a tupperware)!

Enjoy!

xoxo

Chickpea ‘Omelette’

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I always love coming across new, exciting and – of course – yummy things to make. Best of all are those simple enough to easily become part of your regular food repertoire, but still special enough to make you excited every time 😉 I very much suspect this will be the case for me with this chickpea ‘omelette’ that I recently tried out for the first time, after hearing about it from my friend Amy.

Probably more of a farinata, if we’re being technical, this vegan ‘omelette’ is not only super simple, but also so satisfying, nourishing and filling. It’s also very adaptable, as you can flavor it any way you want and chuck in whatever ingredients you have lying around.

Here is my simple take on it, but feel free to let your imagination run wild! (I’m thinking a tahini drizzle, fresh coriander and pomegranate seeds for next time…)

 

Ingredients: (serves 1)

  • 80g chickpea flour
  • 1/2 cup + 1-2 tbsp water
  • 1 heaped tsp ground flaxseeds
  • salt
  • cayenne pepper
  • 1/2 tsp baking soda
  • dried chives
  • hot smoked paprika
  • assorted vegetables (I used zucchini, red and yellow peppers and some pumpkin)
  • Optional: hot smoked paprika, fresh rocket, more herbs, nutritional yeast (etc.)

 

Method:

  1. Whisk together the chickpea flour, water, ground flaxseeds and baking soda, and season with salt, cayenne pepper, chives (and any other herbs); set aside. The batter should be thickish, like pancake batter, but also runny enough so you it spreads around the pan.
  2. Thinly slice your veggies, add some oil to a non-stick frying pan and stir-fry them till just about cooked; tip out into a bowl. (Alternative: boil or steam).
  3. Add a bit more oil into the pan, and then pour in the chickpea flour mixture so that it forms a pancake. Turn down the heat and let cook for a few minutes (you’ll see the edges cooking through and bubbles starting to form).
  4. Add your veggies on top and let cook for longer. Cover the pan with a lid.
  5. Leave the omelette as is, and wait till the batter is fully cooked – you can then slide it off directly onto your plate, or fold it – or flip the omelette so it cooks quicker (which is what I did).
  6. Sprinkle some hot smoked paprika, more chives, nutritional yeast and fresh rocket on top. It’s also great with smashed avocado, and you can fold it to make yummy wraps.

Enjoy!

xoxo

 

Blackberry Vanilla Cake – The Zesty Lime

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Hi guys 🙂

Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).

Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).

I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:

Ingredients:

  • 1 3/4 cups gluten-free flour blend
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
  • 1 cup oat milk (or other non-dairy milk)
  • 3 tsp pure vanilla extract
  • 1/3 cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 cups fresh or frozen blackberries (+ 1/2 cup)

Topping:

  • 1/2 cup coconut condensed milk
  • 3-5 tbsp freshly squeezed lemon juice

 

Instructions

  1. Preheat oven to 180 ° celsuis.
  2. Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
  3. Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
  4. Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
  5. Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
  6. Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
  7. Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
  8. For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.

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Happy Baking!

And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂

xoxo

 

Mediterranean Tofu Quinoa

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Yes, it’s been a while since I’ve posted a recipe. It’s been a while since I’ve even cooked a meal if I’m honest! I’ve been so busy lately, and even when I’ve been home and had a chance to cook, more often than not I’ve just thrown together a big salad or whipped out some rice cakes and the peanut butter jar (they’re best friends).

This was quite a departure from my usual quinoa cooking, which 99.9% of the time is this turmeric & ginger flavored one, but I can assure you I will definitely be making this again and again. Bursting with flavor, nutrition and also light and refreshing, this dish is perfect for a relaxed summer evening. I can already see myself making this for my family back home for a (fingers crossed) late summer BBQ on the terrace.

Ingredients – for 2 servings

  • quinoa (I used 190g as that’s what I had left and I wanted to finish off the packet)
  • fresh lemon juice
  • dried or fresh thyme
  • ca. 2/3 of a (400g net weight) packet of firm tofu, cubed
  • 1 small/medium courgette
  • 1 small/medium aubergine
  • 1 yellow bell pepper
  • ca. 6 sundried tomatoes (in olive oil, drained), chopped
  • olives, as desired, thinly sliced
  • olive oil
  • salt
  • balsamic vinegar – to drizzle on top

 

Method

Place the tofu cubes into a hot pan with olive oil and salt, cooking till golden and slightly crispy. For great flavor use some of the oil from the jar of sundried tomatoes.

While this is cooking, chop the veg (courgette, aubergine, bell pepper and sundried tomatoes). Once the tofu is looking and smelling fabulous, set aside and cook the veg. Then place the tofu back into the pan with the veg, add the olives and spritz in a generous amount of balsamic vinegar.

To make the quinoa, place it in a pan with water (I eyeball it, but you need around 1.5x as much liquid), season with salt, and simmer for around 15 minutes. While it’s cooking, add some fresh lemon juice and dried and/or fresh thyme.

Once the quinoa is done, stir in the tofu-veg mix and serve garnished with fresh herbs and extra balsamic vinegar.

Simple, speedy, so delicious! Hot or cold.

Enjoy

xoxo

Double Chocolate Chunk Brownies by Leitchy Creates

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Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!! 

… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo

 

Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!

INGREDIENTS – MAKES 16

1 can of butterbeans, drained and rinsed

220g ground almonds

80g buckwheat flour

85g raw cacao powder

2 pinches of salt

300ml hazelnut milk

60g coconut oil

100g almond butter

100ml maple syrup

100g coconut sugar

1 tsp vanilla extract

45g raw chocolate, cut into chunks – I used Well and Happy zesty bar

METHOD

Preheat the oven to 180 degrees and line a square tin with parchment.

Pop the first set of ingredients into a food processor and blend until combined and smooth.

Pop the second set of ingredients into a small pan and place over a low heat.

Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.

Add the chocolate chunks and pulse to combine.

Pour the brownie batter into the lined tray and level with a spactular.

Pop in the oven for 25 minutes – cooked through.

Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.

Try warm with cinnamon nice cream!

Enjoy,

Leitchy xx

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Chocolate Covered Pitaya

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Pitaya, also known as dragon fruit, is without doubt one of my favorite fruits ever. (Big statement). It feels like such a treat anytime I have it, which is, unfortunately, quite rarely. I remember the first time I tried it, on a trip to China a few years ago, and being utterly fascinated by its appearance and taste. Since then, it’s always had a special place in the (large) part of my heart dedicated to food. Then, last summer I discovered dried pitaya, at an unforgettable food market in Aix-en-Provence, where my boyfriend and I stocked up on lots of wondrous things for our journey home, including passionfruit cubes and dried aloe vera [no idea that even existed].

Recently I had the pleasure of feeding my dried pitaya passion due to a little collaboration with Koro Drogerie, a German healthy food start-up that also ships to the UK. When I saw they stocked this delicacy, the path ahead was clear.

Now, when I opened the packet and got the first floral whiff of pitaya, I could have happily just sat down and devoured the half-kg packet then and there. It’s just so good! But, I decided to savor it slowly instead, and do something special with it. And, in the process, I discovered I that it actually tastes really good with chocolate! (What doesn’t, after all?). So, one evening, when I didn’t feel like working on my dissertation anymore, I decided to make myself some chocolate covered pitaya – currently my favorite not-at-all-guilty pleasure.

It’s super simple and barely even a recipe, but I wanted to share it all the same, as it’s so satisfying and also a pretty cool thing to offer when you have people around. (If you’re willing to share that is) 😉

Ingredients:

  • Dried pitaya – as much as you want
  • Dark chocolate (or any chocolate you like; I used my go-to 85% from Lindt) – I used about 4 squares for the amount pictured
  • Sesame seeds (use black ones if you want to use white chocolate)

Method:

Melt the chocolate (I did it in the microwave, even though you’re not really supposed to?), use a spoon to cover half a piece of dried pitaya in chocolate, sprinkle sesame seeds on both sides of the chocolate-covered end, place on a sheet of baking paper and repeat until you’ve choc-ified all your pitaya. Leave the chocolate to set. [It was super warm in my room so I ended up putting them in the fridge, which apparently gives the chocolate a bit of a dull appearance. But that doesn’t bother me as, let’s be real, I’m just going to eat it all myself anyway 😀 ].

BONUS: If you happen to check out the Koro website and see something you like, use BLUEBERRY5 to get 5% off 😉

Hope you enjoy!

xoxo

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Oaty Bowls of Goodness

 

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Oats are one of my ultimate comfort foods. I used to regularly have overnight oats for breakfast with mashed banana and hemp protein – but after making my first smoothie bowl I never looked back 😀 Since then I’ve been indulging in my love of oats later on in the day, as a quick, warming dinner or the perfect post-workout lunch.

They are full of comforting carby goodness and are wonderfully versatile! It’s so easy to switch things up a bit, adding different ingredients to the porridge, or playing around with toppings.

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As people have been asking me more and more, I thought I’d share with you how I make my oat bowls – from the basic recipe to what goes into the nut buttery sauces I’ve started using.

Basic recipe:

  • 70g whole oats
  • 1 cup liquid (usually a mix of almond milk and water)
  • pinch of salt

This will make a very thick, stodgy porridge – which is just how I love my oats. If you know you prefer a thinner, more runny porridge, you’ll want to add more liquid. You can also modify the quantities to make more or less, as desired, but this is the basic ratio I use.

Flavor fun:

  • adding a tsp of vanilla extract
  • looseleaf tea – I love rooibos and/or honeybush – maybe my South African roots coming through 😉  Depending on how coarse the tea is, you can get a slightly gritty texture, so you might want to grind the tea into a finer powder
  • cacao powder
  • turmeric, ginger & cinnamon
  • maca (I’ve also previously uploaded a recipe for Maple Maca Oats)
  • lucuma – I use this sometimes to naturally sweeten the porridge a bit, as I don’t want too much sweetness in the oats if I’m using a sweet topping; you could, at this stage, also, however, add maple syrup, another sweetener of your choice, or even some mashed banana to the oats
  • protein powders – I use hemp or brown rice protein if I want an extra protein punch

Toppings:

  • fruit – I always love having some berries on top, fresh or frozen, warm or cold; you can also slice up some banana, or add any other fruit you’ve got at hand
  • chia jam – I heat up 150g frozen berries (usually blueberries & raspberries) with 1 tbsp chia seeds and ca. 1.5 tbsp maple syrup, till you get the perfect gloopy, jammy mix (ca. 10 min. on medium heat)
  • crushed nuts – great for an extra crunch; I love using walnuts and pecans
  • nut butter – if you’re a nut butter addict like me, this is essential! Peanut butter, walnut butter (!), hazelnut, almond … or, why not go for a seed butter – I’ve found pumpkin seed butter goes really well with strawberries on porridge
  • sauces – my go-to sauce is mixing 1 tbsp (or more 😉 ) of nut or seed butter with almond milk and maple syrup, adding cacao powder if I want a chocolatey, nutella-like vibe, or maca, for some unique, warming goodness
  • chocolate – what could be better than a square or two of your favorite chocolate melting into the hot oats?

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(Lazy) Method:

Pour your oats into a microwave-proof bowl, add a pinch of salt, and whatever you want to flavor it with, such as cacao powder, lucuma, rooibos tea and vanilla extract, stir, add the liquid and then pop into the microwave. I put it in for 1.5 minutes, so no time at all! While that’s cooking away for you, chop up some fruit or whatever you’re topping the oats with, and whip up a quick sauce, e.g. almond butter, maca, almond milk and maple syrup – just stiring all the ingredients together, tasting along the way, until you get the desired sweetness and balance of flavors and the consistency you’re going for.

As you can see, the options are literally endless!

Hope you enjoyed reading about how I make my oats, and let me know what your favorite ways of having porridge are!

xoxo

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Feel Good Fact: Oats are a great way to get more heart-healthy fiber, and are high in manganese. A diet high in fiber has also been shown to reduce the risk of breast cancer.

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Pea Shoot Crepes

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Crepes are something I never ever liked making. Pancakes, sure! But crepes? I had the prejudice that they’re super fiddly and will surely end in a scrambled mess. And since going plant-based, I honestly hadn’t given them a thought. Until, that is, I found a brilliant and super simple recipe by the inspiring James Wythe from Healthy Living James.

Having had great success with his these sweet ones, I decided to make a savory version, so I would be able to indulge in my newfound love of crepes at any time of day! The result: fabulously green, soft crepes that went so well with the hummus spread inside, the cherry tomatoes adding a burst of freshness and some smokey paprika for a bit of heat. Delicious and also an easy way to get in some more greens!

So let’s get started:

Makes: 4 medium-sized crepes

Ingredients:

  • 95 g flour (I used wholemeal spelt, but others, e.g. buckwheat, will work too)
  • 260 ml water
  • 1 tbsp ground flaxseeds
  • salt
  • 2 large handfuls pea shoots (washed and thoroughly dried)
  • oil for cooking (I used olive oil)
  • optional: hummus to fill (a nice pesto or tapenade would be good to, though, I can imagine!), cherry tomatoes and some some hot smokey paprika for on top

Method:

  • Mix together the flour, water, salt and ground flaxseeds, then add the pea shoots and purée till all green!
  • Heat a bit of oil in a non-stick pan and pour enough of the batter in to cover the base. Cook until done and then flip. (Be patient with this, as they are delicate if you try to turn them over too soon. I had to learn this the hard way when I made the sweet version!)
  • Once they’re cooked, fill them with your filling of choice. I had them with hummus, topped with cherry tomatoes and some hot smokey paprika.

Hope you enjoy!

xoxo

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Feel Good Fact: Pea shoots are super nutritious, being high in vitamins C and A as well as folic acid.

Fudgy Feel-Good Squares

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Sweet, sticky, chewy, gooey... these little caramel-y squares are my new favorite indulgent treat! Great to have in the fridge to offer friends* or, of course, to sink your teeth into whenever you feel like a little pick-me-up 😉 You get the caramel-like flavor of the dates and maple syrup, which, with the hint of vanilla and cacao, is utterly irresistible. The walnut butter adds to the luxurious texture, enhancing without competing against the flavors.

Consisting of nourishing, wholesome ingredients, these sumptuous squares do more than just taste great – they provide a steady source of energy, which won’t cause blood sugar levels to skyrocket and crash, like more processed, refined options. A treat for your the tastebuds and a pretty nutritious, fueling snack… win-win situation, right?

*Side note: I tested this on a friend who is highly allergic to peanuts. Even though I used no peanuts in this recipe I was suddenly gripped by the fear that traces of the lethal legume had somehow gotten into into the mix, as, let’s face it, my place is a peanut allergy sufferer’s worst nightmare. Luckily I was just being overly paranoid and she was perfectly fine, giving them the thumbs up without landing in the emergency room 😉

Makes: 12 small squares

Ingredients

  • 10 Medjool Dates (ca. 200 g); pitted
  • 1 tbsp walnut butter**
  • 2 tbsp + 1 tsp raw cacao powder
  • 1/2 tbsp chia seeds
  • pinch of salt
  • some ground vanilla bean (or a drop or two of vanilla extract)

** If you don’t have this on hand, the recipe should definitely work with other nut butters, but the flavor will, of course, vary. Walnut butter is very subtle, so it blends in well with the other ingredients. I like to use the raw organic 100% walnut one by Sun and Seed.

Frosting:

  • 2 tbsp walnut butter
  • 1 tbsp + 1 tsp raw cacao powder
  • 2 tsp maple syrup
  • 1 tsp unsweetened almond milk
  • optional: crushed walnuts to sprinkle on top

 

Method

Once you’ve pitted the dates, process them in the food processor and mix together with the other ingredients (I like to do this by hand, as it easily forms a really nice, sticky, but perfectly workable, play-doh-type mix). Press down onto a plate with your hands and shape into a rectangle (a knife works well to smooth the top and clean up the edges), cover and place in the fridge while making the frosting.

For the frosting, simply mix together the ingredients and then spread onto the date base. At this point you can decorate by sprinkling some crushed walnuts and raw cacao powder, or whatever else you fancy, on top.

Now, either place back in the fridge or in the freezer to fully harden up. [I didn’t have any space in my minuscule freezer, which is bursting with berries, so I had to just pop the plate back into the fridge. The frosting stayed soft, but, surprisingly, I was able to cut squares without making a mess. If you do freeze before slicing, I’d store them in the fridge after, to get the best, stickiest, fudgiest consistency 🙂 ]. They should last a few days (or longer in the freezer) if you can keep them that long!

Hope you enjoy!

xoxo

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Feel Good Fact: Dates are rich in dietary fiber and contain powerful antioxidants, both of which are important contributors to a healthy diet.