Peanut butter & coconut no-cook fudge

Don’t do what I did & make this in 30 degree heat, only for the fudge to literally melt in my hand (well I’ll maintain that as an excuse for shoving it in my mouth so fast).

INGREDIENTS

1/2 cup Mayver’s peanut & coconut
1.5 tbspns coconut oil
1 tspn vanilla powder (I love Honest to Goodness brand)
Sprinkle of salt (I am currently using a mix containing iodised Australian & Himalayan pink)
1 tbspn rice malt syrup (I tend to use Pureharvest)

METHOD

1. Stir all ingredients together in a small mixing bowl.
2. Tip into preferred moulds. I did 6 moulds, each were about 2.5 tablespoons of mixture.
3. Throw in the freezer for at least an hour. Keep in the freezer.

These are quite rich so take it easy & as always, ENJOY!

BB smoothie | raw vegan P GF DF RSF

I bought some beautiful fat beetroots at our local growers markets (Orange Grove in Lilyfield) on Saturday & instantly had grand plans on how to use them. I roasted one last night in a bit of olive oil & ate them simply on a bed of freshly picked watercress & rocket from my Mum’s community garden. 

Next up on the list was a beetroot smoothie. I haven’t made one in ages but was confident that my sons would like it due to the colour. This smoothie is so simple & a really delicious start to the day.

INGREDIENTS

2 bananas, frozen overnight

1 medium beetroot, peeled & cut into quarters

1 tablespoon chia seeds, soaked in 1/4 cup coconut water 

1 teaspoon vanilla powder (I recommend Heilala brand – it has nothing added & a delicious flavour)

Throw all ingredients into your blender (I use the Omniblend) & blend until you get the desired consistency.