banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

INGREDIENTS
Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

METHOD
1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

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Black tahini raw vegan brownies | RV GF DF RSF P

All good things start with chocolate, or was it champagne…never mind.

I didn’t think it possible for a raw, vegan, gluten free, dairy free brownie to be “fudgy” as I has seen described before so of course, being the know it all I am, I had to try to disprove the theory….unfortunately I failed & DID end up with a chocolatey, fudgey brownie…..

INGREDIENTS
I am terrible at keeping note of how much of everything I’m putting in so you may need to amend slightly to your taste….
1/8 cup Mayver’s black tahini
10 x Medjool Dates, stones out
1/3 cup Cacao
1 tbspn Chia seeds
1/2 cup Almond meal
1 tbspn Coconut oil
1 tbspn Coconut butter

Throw all ingredients into a food processor, blend until it becomes a wet crumb (I just made that phrase up but hopefully you will understand once you are at that point!)

Suitable for vegans & paleos. Not so good for low fructose due to dates….but a very nice treat all the same!

Black Tahini – as a side note, try this on crackers with a sprinkle of cinnamon & pink Himalayan salt – addictive but amazing – or as they say, aMAYving

Black Tahini & white mulberry slice | VEGAN PALEO

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Similar to a lot of my recipes, this came about by wanting to use 2 particular ingredients. I thoroughly enjoyed them & my 2 year old devoured 4 of them in a row. They may look a little prettier using white tahini, but tasted so good!

INGREDIENTS
1/2 cup dried white mulberries (I bought mine from Honest to Goodness at Orange Grove Markets in Lilyfield, Sydney)
2 tbspns chia seeds
1 tbspn almond meal
3 tbspns black tahini (I bought Mayvers brand which is available at Coles)
1 tbspn coconut oil
2 dates

METHOD
1. Take the stones out of the dates
2. Throw all ingredients in a food processor until well combined.
3. Line a container w baking paper.
4. Press the mixture into the container & pop in the freezer for 1 hour
5. Remove from container & cut into slices
**keep refrigerated, especially in the Sydney summer!

If anyone knows or remembers ‘Sesame Snaps’, they taste exactly like them, but much healthier.

Peace, love & happiness to you & your families x

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