I’m Back + A Raw Dessert Recipe!

08/11/2013

Howdy, folks!

I’m back home after an amazingly full and exhausting work trip to Fiji. It feels like I’ve been away for months, we packed so much in during our time there. I’ll pop up a few photos in a trip round-up post next week.

At the moment I’m doing what I normally do when I come back from work trips – wandering around in a bit of an exhausted daze, marvelling at being able to plug my mobile phone in to the wall and have it charge. Lovingly conversing with my ultra-comfy bed, ‘Do you know how much I love you? Let me tell you how much I love you.’ Praising flushable and clean indoor toilets. Being enthralled with the hot water cascading out of my shower head. Praying for a solid bowel movement.

So while I settle back in to the steady (ish) rhythm of being home, and getting back in to the swing of things with my posts, I’m popping up a recipe of mine, which appeared on my girl Fabienne’s wonderful site, Yourcorelight, a couple of weeks ago for her Thankful Thursday feature.

They’re called Choco-Nutty Butty Cups and they’re delish. Easy to make, chock full of superfoods, dairy-free, gluten-free and largely sugar-free. The perfect little pick-me-up snack, sans the guilts. But really I should just say there’s peanut butter and chocolate in them and be done with it, because is there really any better flavour combination in the world?

Choco-Nutty Butty Cups

Choco nutty

Ingredients (amounts make about 10 small cups):

2 tablespoons raw cacao powder

4 tablespoons ground Linseed, Sunflower, Almond Seed mix (LSA)

1 ½ tablespoons peanut butter (replace with almond, cashew, brazil nut or whichever you love)

1 ½ tablespoons organic virgin coconut oil

1 tablespoon raw organic honey (or rice malt syrup if you’re doing no fructose)

1 tablespoon of maca powder

2 tablespoons of hemp seeds

Half a teaspoon (or a couple of grinds) of Celtic/Himalayan rock salt

Shredded coconut (for topping)

Directions: 

Put all ingredients in to a bowl, and mix well with a spoon. Spoon the mixture in to small individual cupcake moulds. Sprinkle shredded coconut on top.

Put in the fridge or freezer to set, for 30-45 minutes. Store in the fridge (if there are any left!).

Play around with the amounts until you find the combination that you love the most – you can make them sweeter or saltier if you adjust the ingredients a bit here and there.

 

2 comments :

  • Alana

    There is NO better combo than chocolate and peanut butter! These look delicious. Welcome home! xx

  • Caroline

    Am so trying your chocolate salty balls this weekend.
    And a resounding NO to the question of whether there’s a better combo than peanut butter and chocolate. I’ve tried. Doesn’t exist.
    Welcome home, love xxx

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