Chocolate Nut Slice- No Bake

by Lou Robbie

Summer snacking has become a new event in our house. But rather than picking up the individual plastic wrapped treats from the shops we are making the effort to make our own. The results are very tasty!

We did a bit of a cupboard raid for these and added some peanut butter and pecans. You can add any chopped nuts you fancy to the chocolate topping. Raisins would work here too!

Save this recipe to try. And please let us know if you do, we love to hear from you. As usual, find all the organic ingredients you need in the shop- most are in plastic free packaging.

Lou 🙂

Ingredients: makes 8 big slices

  • 2 cup oats
  • ½ cup peanut butter
  • 2 tablespoons cocoa powder
  • 4 tablespoons honey or maple syrup
  • 2-4 tablespoons water (depending on how dry the mix is)
  • 150g dark chocolate
  • 1 heaped tablespoon coconut oil
  • 2 tablespoons pecans, chopped (or what every nuts you fancy)

Method:

Step 1: Line a small tray or lunch box with parchment paper 15cm x 20cm approx.

Step 2: Add the oats, cocoa powder, peanut butter and honey to a blender. Blend until combined. Check the consistency of the mix, if its dry add a small spoon of water and blend again. And add more water if it’s still dry. Then mix should stick together when it’s ready, test a piece with your fingers.

Step 3: Tip the mix onto the tray and smooth it into the corners using a second piece of parchment paper.

Step 4: Melt the chocolate and coconut oil in the microwave or in a heat proof bowl over a pot of simmering water. When melted add in the chopped pecans. Pour this over the base. Then put it in the fridge to set completely, at least 1 hour.

Slice into bars. Enjoy

NO BAKE – Caramel Bars

by Lou Robbie

These bars are a real treat made with no refined sugar and made mostly with good stuff! Top with vegan chocolate if you wish them to be dairy free.

The date caramel is so creamy and delicious you wont believe how good it tastes!

These will be a firm favourite in our house from now on. If you try them please let us know in the comments.

As always we supply all the ingredients just head to groceries.

Lou 🙂

Ingredients:

For the caramel:

  • 200g pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon nut butter – peanut/almond/cashew
  • 4 tablespoons maple syrup or honey
  • 3-4 tablespoons boiling water

For the base :

Top:

Method:

Step 1: Line a loaf tin with parchment paper, or a similar sized lunchbox will work too.

Step 2: Make the caramel: Add all the ingredients to a powerful blender. Blend until smooth. Take out 3/4 of the caramel and put it in a bowl and add in the base ingredients.

Step 3: Make the base: to the blender with 1/4 of the caramel add the oats, cocoa powder, coconut oil and boiling water. Blend until combined.

Step 4: Spoon the base mix into the loaf tin, smooth with a spoon or spatula. Top with the caramel and smooth. Put this in the fridge for 1 hour to set.

Step 5: Melt the chocolate and coconut oil together. Pour over the top and tilt the tin to cover, sprinkle with sea salt. Chill for 30 minutes. Slice into bars and enjoy.

Chocolate & Peanut Butter Baked Oats

by Lou Robbie

We love oats in every way, when you eat them they release energy slowly over the next few hours and make for a great start to the day! However, porridge everyday can get a bit boring so we’ve added a few good ingredients to make this indulgent baked oats dish. Of course you probably won’t have chocolate oats everyday so give this a go at the weekend or to celebrate a special day! Serve as it is or with yoghurt and banana or ice cream and berries.

Lou 🙂

Ingredients:

  • 200g oats
  • 1 banana, mashed
  • 40g mixed seeds or nuts
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tsp baking powder
  • 300g milk of your choice
  • 1 egg
  • 2 tablespoon peanut butter, and extra to blob on top
  • 50g chopped dark chocolate- optional

Method:

  1. Preheat the oven 180c.
  2. Have a deep baking tray or pie dish ready to go.
  3. Add the oats, seeds, cocoa powder and baking powder to a mixing bowl and stir well.
  4. Measure the milk into a jug, crack in the egg, add the mashed banana, maple syrup and vanilla. Whisk well with a fork.
  5. Pour the milk mix into the mixing bowl and stir to combine.
  6. Pour the mix into the baking tray.
  7. Blob on 4-6 teaspoons of the peanut butter, and sprinkle over the chopped chocolate.
  8. Bake for 20 minutes, then set aside to cool for 5 minutes then serve. It goes really well with yoghurt and fresh raspberries.