Choc Peanut Tarts

One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.

These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat! 

Ingredients – per mini tart you’ll need;

  • 1 wonton wrapper
  • 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
  • 1 tablespoon coconut oil
  • 1/2 tablespoon cacao / cocoa / carob powder
  • stevia to taste*

* I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead. 

Method

  1. Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
  2. Mix the coconut oil, cacao and sweetener together.
  3. Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).

Chia Banana Nicecream

Most of the “Nicecream” recipes circulating at the moment have more than the recommended daily intake of fruit and sugar in just one serving. Eating 7 bananas may be good for the potassium levels, but I have found that having a sugar dense meal for breakfast is a sure fire way to give me a fatigue slump just before lunch.

I think that “Banana Nicecream” is a brilliant idea though, and I’ve made an alternative version before using greek yogurt (see my Nicecream with coconutty granola page!). However, I’ve now discovered you can get an even more brilliantly thick and creamy consistency by using one of my old favourites – chia seed pudding! Simply blend the pudding with a single frozen banana for a deliciously cold, thick, creamy and not overly sugary breakfast treat!

Almond and Cacao Nicecream

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Ingredients
– 1/3 cup chia seeds
– 1 cup unsweetened almond milk
– 1 frozen banana
– 2 tablespoons plain protein powder
– 1 tablespoon Mayvers food almond, cacao and coconut spread (or alternatively, 1/2 tablespoon cacao powder and a small handful of raw almonds)

Method
1. Mix the chia, milk and protein powder until well combined. Set overnight in the fridge.
2. Blend the pudding with the rest of the ingredients until smooth and creamy. Top with whatever takes your fancy – I’ve used date, cinnamon and walnuts!

Green Peanutty Nicecream

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Ingredients
– 1/3 cup chia seeds
– 1 cup soy milk
– 1 frozen banana
– 1 tablespoon peanut butter
– 2 tablespoons plain protein powder
– 1/4 cup baby spinach leaves
– 1 frozen banana

Method
1. Mix the chia, milk and protein powder until well combined. Set overnight in the fridge.
2. Blend the pudding with the rest of the ingredients until smooth and creamy. Dress with berries of your choice (I’ve chosen goji berries here).

Spinach and Cacao Nicecream

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Ingredients
– 1/3 cup chia seeds
– 1 cup coconut milk
– 2 tablespoons plain protein powder
– 1 tablespoon cacao
– 1 frozen banana
– 1/4 cup spinach

Method
1. Mix the chia, milk and protein powder until well combined. Set overnight in the fridge.
2. Blend the pudding with the rest of the ingredients until smooth and creamy. If it’s not sweet enough for your palate, add a pinch of stevia and blend again until combined. Garnish with nuts and seeds – my recommendation is walnuts and pepitas!

Epic Raw Bliss Balls

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The recipe for these bliss balls was an experiment for a Mayver’s Food competition on Instagram. They turned out spectacularly well, and I’m stoked that I’ve found a delicious new pre-workout snack!

Ingredients 

  • 1/2 cup dates
  • 1/3 cup rolled oats
  • 2 teaspoons cacao powder (you could use cocoa or carob instead)
  • 2 teaspoons tahini
  • 1/4 cup raw unsalted peanuts
  • 1/4 cup shredded coconut
  • 1/3 cup hot water

Method

  1. Soak the dates in hot water for 5 minutes to soften them, then remove from the bowl.
  2. Place the dates, oats, cacao, tahini and peanuts in the food processor and pulse until the mixture comes together. You may need to add a teaspoon of the water here and there if the mixture seems too dry. The mixture should not stick to the sides of the bowl, but should be just wet enough to stick together when firmly pressed.
  3. Remove the mixture from the processor bowl and roll into small balls (approx. 1 tablespoon mixture each) using your palms, before rolling the balls in the coconut.
  4. Store in an airtight container in the fridge, or for an icy treat, stored in an airtight container in the freezer. Enjoy these little moments of bliss!