Snack Recipes
Peanut Caramel Bliss Balls
Ingredients
1.5 cup pitted dates and soaked overnight
1 cup walnuts or dry roasted almonds
¾ cup rolled oats
2 heaped tbsp 100% natural peanut butter (or almond butter)
1 heaped tbsp carob powder
1 TBS melted coconut oil
1 pinch salt
½ tsp cinnamon
Desiccated coconut to roll in (optional)
Method
Place the walnuts in a food processor and blitz until a chunky crumb and the rolled oats, carob, sea salt and cinnamon and pulse until the crumb is a little finer but still chunky. Add the dates, coconut oil and peanut butter and blitz until a dough forms ( you can add a little water if the mixture is too dry) The mixture should feel a little sticky.
Wet your hands and roll tablespoonfuls of the mixture into snack-sized balls. Roll the balls in the desiccated coconut and place on a plate.
Place in the fridge to set for a few hours, or overnight is preferred.
Makes 12-14 balls.
Cranberry and Hemp Super Food Bars
Ingredients
1 cup pitted medjool dates (preferably soaked over night)
1 cup dried cranberries
1 cup hemp seeds
1 cup raw cashews
1 TBS Coconut oil melted
Method
1. Blitz the dates in a food processor until smooth. Add the cashews and hemp seeds, blitz to combine.
2. Then, add the coconut oil and the cranberries and pulse until well combined and a dense mixture.
3. Press mixture into a baking tray or container lined with baking paper. Place in the fridge to set for around 4 hours before slicing into bars.
Makes around 8 bars, store in the fridge in an airtight container.
Oat and Walnut Bliss Balls
Ingredients:
1 cup of organic rolled oats
1/3 cup of walnuts
1/3 cup of sultana’s
1/3 cup of medjool dates (pitted)
1 TBS of melted organic coconut oil (cold pressed)
1/3 cup of organic shredded coconut
Method
1. In a lined tray, lightly spray the rolled oats with coconut oil and place under the grill to toast, turning every 2 minutes until golden. Allow to cool.
2. Then, blend all ingredients except shredded coconut in a food processor until a fine crumble consistency.
3. Using your fingers, gently roll mixture in to even size balls and roll in shredded coconut. Place in fridge and allow 1-2 hours to set.
Hazelnut and Cacao Muesli Bars
Ingredients
1 cup of rolled oats
1 cup of pitted medjool dates (preferably soaked overnight)
1/2 cup of hazelnuts
2 TBS of raw organic cacao nibs
2 TBS of melted coconut oil
2 TBS of shredded coconut
Method
1. In a lined tray, lightly spray the rolled oats with coconut oil and place under the grill to toast, turning every 2 minutes until golden. Allow to cool.
2. Blend all ingredients in a food processor (minus cacao nibs) until a dense consistency. Stir through cacao nibs and press firmly into a small lined baking tray.
3. Place in fridge to set for 3-4 hours, slice and serve.