My beautiful friend recently got into cooking healthy desserts and since then she has never looked back! She loves how her old favourites, such as brownies and cheesecake, can be replicated into a healthier version, with no compromise on taste. In fact she says they taste so good she often goes back for that second slice and best of all feels guilt free!
It’s worked out quite well for me I can not lie, as she recently gave me some of these peanut butter bites to try and I just had to get the recipe off her and make a whole batch for myself!
Peanut butter is my latest obsession. I have it on everything. It’s kind of like my windex…(If you don’t know this reference I don’t know you…kidding please go do yourself a favour and watch My Big Fat Greek Wedding). Off tangent I go again. But seriously peanut butter on apple, peanut butter out of the jar, peanut butter on one half of toast and marmalade jam on the other – now that is my jam! I could go on.
In the meantime enjoy this recipe for dessert! I will be!
- 1 cup raw cashews
- 1 cup rolled oats
- 15 medjool dates, pitted
- 1/3 cup cacao powder
- 2/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup crunchy peanut butter
- Place the cashews and oats in a food processor and whiz to fine crumbs. Add the dates, half the cacao powder and a pinch of sea salt. Whiz until the mixture comes together. Add a little coconut oil or water if the mixture is too dry. Press evenly into a baking tray, lined with baking paper. Place in the freezer for roughly 1 hour.
- Meanwhile, to make the chocolate topping, combine the oil, maple syrup and remaining cacao in a bowl. Set aside.
- Spread the peanut butter over the chilled base, the pour over the topping.
- Chill for 1 hour to firm up. Cut into small bite sized pieces and enjoy!
Recipe from my dear friend Steph.