Last week we decided to make some sweet treats; peanut butter & chocolate cups. They’re absolutely delicious and very moreish. I’m sure the kids ate more peanut butter & chocolate while they were making them!
This is something the kids can pretty much do by themselves, apart from melting the chocolate as they can’t reach the microwave.
They love the feeling of responsibility and accomplishment of doing it by themselves. As long as you’re prepared for lots of chocolatey mess, spoon licking, double dipping and a messy finished product; you’ll enjoy it as much as they do.
Here’s the recipe:
Makes 22 cups
* A million spoons
* Several cloths to wash with
* Lots of patience
* Self restraint so as not to interfere
* 3 cups dairy free dark chocolate chips melted (I use 70% Ghana gallets from vetro)
* 3/4 cup peanut butter (I use smooth. You might not use this much, but the kids will eat it as they go!)
* Line 2 muffin trays with silicone muffin cups
* Spoon 2-3 teaspoons of melted chocolate into each muffin cup. Try to spread it out as evenly as possible
* Place the trays in the fridge or freezer until solid (this will only take 10 minutes max)
* Spoon a teaspoon or as much as they like of peanut butter onto the solid chocolate (spread it out a little)
* Cover the peanut butter with the rest of the melted chocolate (try to cover all the peanut butter, but it really doesn’t matter)
* Place the trays into the fridge or freezer until set (again this will only take 10 minutes max. Enough time to wash hands, legs, faces, chairs, table 😂)
Then pop them out of the muffin cups and eat!
Store them in an airtight container either in the fridge or freezer for as long as they last. I suggest stashing some at the back of the fridge for yourself 😂
* If you can’t do peanut butter, use a chia jam instead *
These peanut butter, date & oat cookies are so delicious and ‘oat’ so easy to make. We love desserts, but there’s something special about a cookie with only 3 ingredients!
I don’t use any packet mixes for any of my baking; only organic whole food ingredients.
You can whip these up in 20 minutes, including cooking time. I use a thermomix, but if you don’t have one just use a food processor. Use the blade attachment to blend the dates, then change it to the plastic blade attachment to gently mix in the oats. You want the oats to be relatively whole, rather than being all chopped up.
If you don’t have a very powerful food processor, I would recommend you soak the dates for at least 15 minutes in hot water. Once you’ve drained them, save 1/4 cup of the water to smooth out the dates and peanut butter mixture.
If you like a bit more sweetness, add some pure maple syrup or rice syrup. Otherwise the dates give the cookies a nice natural sweetness.
2 cups organic dates
1/2 cup organic peanut butter (no added salt, sugar or oil)
3 cups organic jumbo oats
1/4 cup water (saved from the dates if you soaked them)
Pre heat your oven to 190° degrees
Line 2 baking trays with baking paper
Blend the dates, peanut butter & water until fairly smooth. A few small lumps of dates are great for texture
Add the oats and pulse until they’re just mixed with the date mixture. It will be quite sticky.
Using damp hands roll tbsp sizes of the mixture, place onto the tray and press to flatten into a cookie shape. Try to keep them 1cm thick
Continue with the rest of the mixture
Place the trays into the oven; 1 on the top shelf and the other on the middle shelf. Cook for 12-14 minutes, until the cookies on the top tray are brown and slightly crispy at the edges
Remove the top tray and move the middle tray to the top shelf for 5-6 minutes
Cool the cookies on the trays for 5 minutes, before moving them to a wire rack to cool completely
Store the cookies in an airtight container for a week
Yesterday I felt like some chocolate and reached for my favourite; Whittakers Dark Chocolate block. Readi
ng the ingredients, it got me thinking about where companies source their ingredients and whether they are concerned about child slavery.
I did some research and came across the Food Empowerment Project. They have created an app listing chocolate makers who source their ingredients ethically. It was great to see a few NZ companies listed; Loving Earth & The Wellington Chocolate Factory. Safe to say I’ll changing brands!
Some say that breakfast is the most important meal of the day. If that’s true for you, then you want to be eating something delicious and nutritious right?! These cookies are absolutely delicious and easy to eat on the go. So many people eat on the run, which isn’t ideal, but sometimes can’t be helped.
I’ve called them breakfast cookies because I made them late at night and I forgot to prep some oats for breakfast. In the morning, my eldest asked if the cookies were what we were having and I thought, why not! Of course you an eat them at anytime of the day and they’re great in the lunchboxes.
The recipe is very adaptable, so you can add any type of nut or seeds that you have. If you don’t have nuts or seeds, just use extra oats! As usual, these cookies are oil free, dairy free and egg free. I made these cookies fairly large, but you can make them smaller to make the ingredients go further.
If you’re not used to cooking without eggs, oil and butter; the cookies won’t be like the traditional cookie you’re used to. They’re not crunchy and light, they are soft, deliciously chewy and satiating. The dates give them natural sweetness, so there’s no need for any extra sugar. If you’re introducing children to these cookies for the first time and you’re worried they won’t find them sweet enough, add half a cup of dairy free chocolate chips.
Makes 10 large cookies
1/4 cup organic nuts or seeds (I used almonds & hazelnuts)
2 cups organic dates (soaked in hot water for at least 15 minutes)
1 tsp vanilla essence
1 tsp cinnamon
1 tbsp flaxseed
1 1/2 cups jumbo oats (not quick oats)
Pre heat your oven to 180 degrees and line a baking tray
Boil the kettle and soak your dates in a bowl
In a food processor or thermomix, blitz your nuts or seeds (not the flaxseed) until they’re small, but not ground and set aside
Add the dates to the mixing bowl along with the cinnamon and vanilla. Blend until nearly smooth. You might need to scrape down the sides of the bowl a few times
Add the oats and nuts/seeds to the dates. Blend until the oats are just mixed in, but still whole
With damp hands shape the mixture into tablespoon size balls and flatten slightly on the tray.
Cook on the top shelf for 12 minutes or until the cookies are golden brown and still soft.
Remove from the oven and cook on the tray for 10 minutes, then transfer to a wire rack to cool completely before storing. Otherwise dig in!
Use any seeds such as sunflower or pumpkin seeds in place of nuts
If not using any seeds, ad an extra 1/2 cup of oats
Add 1/2 cup dairy free chocolate chips for a sweeter cookie
You can leave out the flaxseed if you don’t have it
Make the cookies extra large and top them with ice cream, fresh fruit or chia jam for an extra boost of colour and nutrients
Store the cookies in an airtight container and keep them in the fridge for up to 2 weeks or the freezer for up to 3 months
Christmas is just around the corner. If you love chocolate as much as we do, then you’ll love this Christmas themed treat. I serve it with a platter of other goodies but you can serve it alone. I’ll also be giving away little bags as presents for my kids’ teachers. If you can resist eating it, you could wrap the pieces up for your tree decorations.
I use 90% cocoa dark chocolate drops as its not too sweet, but you can use whatever you like. The cranberries add a chewy sweetness and the raspberry powder gives a sharp, sweet pop which you’ll love.
This recipe makes enough to line a 9 by 9 inch square pan. It comes out quite thin, so if you want thick chunks, simply double or triple the amount of chocolate you use!
1 cup dark chocolate drops
2 tbsp almond milk
1/4 cup cranberries
1/8 cup pistachios, crushed
1 tsp Fresh As Raspberry powder
Bring a small saucepan of water to the boil, with a bigger bowl on top
Line your rectangular tray
Add the chocolate and milk to the bowl and stir occasionally until melted. If the chocolate is too thick, add a little more milk
Once melted, pour the chocolate into your lined pan. Sprinkle over the cranberries, pistachios, then the raspberry powder
Place the tin into the freezer for 20 mins until the chocolate is solid again
Once solid, remove the paper from the tin and roughly chop the slab into pieces
The slab will keep in an air tight container for a few weeks, but it won’t last that long!