Raw Vegan ‘Snickers’ Treats

Seeing as peanut butter and chocolate is a match made in heaven, I wanted to create and share with you a recipe that is as decadent as it is nutritious. As a wholesome foodie, I’m crazy about healthy foods but do understand that balance is key – and that no everyone is super keen on green smoothies – so I was inspired by Snickers bars to create this surprisingly healthy treat πŸ™‚ But be warned: it’s more tempting as it sounds and very difficult to resist!

   

(By the way, for the London foodies out there, this was my contribution to the Plant-Based Picnic held at Tanya’s Cafe on Sunday 23rd August! I also demonstrated cooking this recipe at the Organic Blogathon 2015 held by Of The Earth Superfoods on Sunday 27th September.)

 

In the midst of oreparing my Snickers Treats at the Organic Blogathon 2015!

 

Spot the Superfood ‘Snickers’ Treats amongst the other plant-based goodies


RAW VEGAN ‘SNICKERS’ TREATS

Ingredients:

125ml Coconut Merchant coconut oil (can be substituted for coconut or cacao butter)

2-4tbsp Creative Nature cacao powder

2-3tbsp lucuma powder

1-2tbsp maca powder

1tbsp coconut sugar

5tbsp (125ml) peanut butter (or any nut butter of your choice – but I do think peanut butter works best in this recipe)

30g raw peanuts, roughly chopped

Additional superfoods: Creative Nature Goji berries, Creative Nature chia seeds, Creative Nature cocoa nibs, white mulberries, golden inca berries, apricot kernels, etc.


Method:

  1. Gently melt the coconut oil on a low-medium heat in a medium sized pot.
  2. Once the oil is completely melted, stir in the coconut sugar as well as the Creative Nature cacao, maca and lucuma powders. (The exact quantity of each powder can be adjusted according to your own personal preference.)
  3. Next, add in your chosen superfood. (I used Creative Nature Goji berries because I think the chewy texture adds another dimension to the treat as well as a speck of vibrant red amongst the brown colours – but that’s just my blogger’s mind thinking!) Stir the mixture thoroughly until the desired consistency is reached.
  4. Pour half of the cacao mixture into the bottom of each individual chocolate mould, muffin/ ice cube tray or cupcake case. Follow with a (tea)spoonful of nut butter and sprinkle of chopped peanuts (for a delicious crunch); then top with a final layer of the cacao mixture.
  5. Place in your fridge for at least 30 minutes to set.
  6. Remove the ‘Snickers’ treats five minutes before serving & ENJOY!

As featured on the Creative Nature website.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

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Cookie Dough Ice Cream Sandwich

I’ve been meaning to share with you guys this recipe for ages! But it’s taken me a while to finalise the recipe – I’ve been through so many ingredient combinations and quantity variations, it’s actually ridiculous πŸ˜› So here it finally it – and although I’ve posted a few teasers of the recipe/ pictures on my social media accounts, I wanted to save this recipe until I’m away and disconnected with the world, travelling somewhere in the depths of China, because you know what they say – good things come to those who wait! πŸ™‚ And boy, is this a good’un… 

   

Please do feel free to comment below or send me a quick message if you have any feedback – either when ogling at your screen or when you’ve made this beauty; I’d love to see your recreations of my recipes! 

 


COOKIE DOUGH ICE CREAM SANDWICH 

 

INGREDIENTS

For the cookie dough layers:
1 (450g) tinned can chickpeas in water, drained and rinsed
2-3tbsp plant-based milk (I used unsweetened almond milk)
2tbsp coconut/ date/ rice syrup (or any other liquid sweetener of your choice)
1tsp coconut oil, melted
3tbsp smooth almond butter (you can substitute for any nut butter you’d like but I think almond/ cashew would work best)
35g coconut flour
50g vegan chocolate chips/ raw cocoa nibs 

 


For the ice cream filling:
3 medium-sized very ripe bananas, frozen
2-3tbsp plant-based milk (I used unsweetened almond milk)
1tsp coconut oil, melted
Splash of vanilla extract (optional) 

 


METHOD:

  1. In a high-speed blender, combine the chickpeas, milk, coconut oil, syrup and almond butter until completely smooth. (If, like me, you have a BlendTec, then select the ‘batter’ programme – it may be necessary to complete the programme 2 or 3 times).
  2. Remove the cookie dough batter from your blender and place in a deep, medium-sized bowl. Fold in the coconut flour, using a wooden spoon until the consistency is firm but crumbly. (The dough should hold together and sticky enough to form one ball of dough).
  3. Fold in as much chocolate chips/ cocoa nibs as you wish.
  4. Line a 20cm x 20cm square baking dish with grease-proof paper, leaving excess to overlap the dish. (This is so that you can easily remove the ice cream sandwich when done).
  5. Press the cookie dough into the prepared dish and freeze for at least 90 minutes.
  6. Remove the cookie dough from the freezer and let it soften whilst blending the bananas. Blend the frozen bananas, milk, coconut oil and vanilla extract in your high-speed blender until thick, creamy and the consistency is of soft-serve ice cream. (If, like me, you have a BlendTec, then select the ‘ice cream’ programme – it may be necessary to complete the programme 2 or 3 times).
  7. Cut the cookie dough in half and remove one half to set aside.
  8. Spread your banana ice cream on the cookie dough inside the dish, then carefully sandwich with the other half of the cookie dough.
  9. Place back in the freezer for another 30 – 40 minutes (or until you can’t wait any longer!) Slice into 8 equal rectangular slices and eat immediately.
  10. The cookie dough ice cream sandwich can be stored in the freezer for 3-4 days after making… But let’s be honest, it won’t last that long anyway! 

  
 Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚Mindfully, Moni x

Super Green Vegan Smoothie

SUPER GREEN VEGAN SMOOTHIE 

Ingredients:

200ml unsweetened almond milk OR coconut water

1tbsp almond/ peanut butter

1 handful spinach

1⁄2 Haas avocado, peeled & pitted

1tsp chia seeds OR 1tbsp mulberries

1 overripe banana

1tsp each of chlorella, wheatgrass, moringa, hemp protein powder

Method:

  1. Add almond milk, nut butter, spinach and avocado to blender jar.
  2. Hold blender lid and blend on low for 10 seconds.
  3. Add remaining ingredients and place blender lid on jar.
  4. Blend on a low speed for 10 seconds, then a medium speed for 10 seconds, then Medium-High speed for 40 seconds.
  5. Pour smoothie into a bowl and decorate with your favourite toppings. 

 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Healthy Magnums

INGREDIENTS

  
To make the Popsicles:

4 small bananas

1 sachet (30g) of almond butter

200ml unsweetened almond milk

1tbsp Sweetener

To decorate:

1 bar (44g) melted dark chocolate

Various toppings e.g. cocoa nibs, frozen raspberries, coconut shreds, chopped peanuts

  
METHOD

  1. Blend all ingredients for the Popsicles together and pour the mixture into 4 ice lolly moulds
  2. Freeze for 3-4hrs or overnight
  3. Remove ice lollies from mould and drizzle with the melted chocolate and sprinkle over your desired toppings

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Oatmeal Cookie Smoothie

OATMEAL COOKIE SMOOTHIE 

 

Ingredients:

40g rolled oats

1 large very ripe banana

2 small ripe apples

200ml unsweetened almond milk

250ml water

1tbsp almond vanilla butter

1tsp sea buckthorn powder

1tsp Lucuma + Maca

a few shakes of cinnamon, turmeric and nutmeg

Optional: add a tbsp of cocoa powder and coconut nectar if you’re looking for a dessertier, decadent treat

Toppings: fresh fruit, chocolate pieces, chopped bar and coconut shreds

 
Directions:

  1. Boil oats in water until the oats are fully soaked through.
  2. Slice the banana and chop the apples. Pour the oatmeal, fruit, and all other ingredients into a blender. Blend until smooth (if using a Blendtec, choose the ‘smoothie’ programme).
  3. Top with your favourite toppings! 

 

    Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

    Mindfully, Moni x

    Pip and Nut Review

    Best thing of all of them is that they contain NO PALM OIL πŸŽ‰πŸ™Œ finally a nut butter which doesn’t have the horrendously (and clandestinely) unhealthy palm oil which is filled with saturated fats and contains a high number of calories (something you might not have thought for a vegetable oil)!! So that’s already inclined me towards saying that Pip and Nut is incredible 😏 Also the sachets are just adorable and the perfect serving size so no need for measuring (but to be honest you can never have too much nut butter)!! Only problem is that it’s more difficult to mix together the oil and nut butter which naturally separates when standing so make sure you squeeze about the bag before tearing open!! Nonetheless I think it’s easier to fully empty out a sachet then a jar which you have to scrape around in awkward places to get the last bit out however you simply just the sachet and it’s all outπŸ‘Œ

    – PEANUT BUTTER: I absolutely LOVE peanut butter in any form – be it as a spread, powdered, as froyo, in nana ice cream. So you won’t be surprised that I have nothing negative to say about Pip & Nut’s peanut butter! Strong peanut taste which is gorgeous to team with a banana or spread on rye bread in the morning for a quick brekkie. It’s smooth and slightly runnier than spreadable PB you buy in jars so it would be worth to use this nut butter in a smoothie/ cake or even on its own, squeezed from the pack as a healthy, energising snack on the go! 

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    – ALMOND BUTTER: Oh my gawd, I never knew almond butter could taste so good! On the first squeeze I was converted from a peanut butter addict to an almond butter loyalist! COME TO THE DARK SIDE, WE HAVE ALMOND BUTTER ❀️ Seriously though, the rich and overpowering taste of toasted almond blended with fine sea salt is sublime. The absolutely perfect recipe so that you’re left feeling satisfied yet craving more at the same time! I’m telling you: once you try this nut butter, you’ll never look back. 

     

    – COCONUT ALMOND BUTTER: Love this! So original and unique in flavour but it’s absolutely divine – the coconut complements the almond so well that you’ll never want to return to original almond butter!! Not artificial tasting in the slightest which you get with some coconut flavoured products but not with this – Pip and Nut is simply first class quality πŸ’

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    Mindfully, Moni x