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Recipe ingredients and methods provided below.
Gooey Peanut Butter Cookies
Ingredients: 2 cups rolled oats (blended to flour), 1/2 cup peanut butter, 2 tsp avocado oil, ¼ cup honey, 1 mashed banana, 1 tsp vanilla extract, ¼ tsp salt, 1 tsp cinnamon.
Method: preheat the oven to 180 degrees Celsius and line a baking tray. Add all ingredients to a food processor and blend until well combined. Alternatively, add all ingredients into a bowl and stir until well combined. Use a tablespoon to measure out the cookie dough and roll this into a ball. Repeat this for the remaining mixture. Optional; using a fork, squish down the cookie ball and leave a cute fork impression. Bake in the oven for 15 minutes or until golden.
No-bake Cardy Brownies W/ Pistachio Crumble
Brownie Ingredients: ½ cup walnuts, ½ cup almond meal, 8 medjool dates (soaked in boiling water), 2 tbsp almond butter, ½ cup cacao powder, 1/4 tsp cardamom, ¼ tsp salt.
Pistachio Crumble Ingredients: 1/2 cup pistachios, 1 tbsp raw honey, sea salt.
Method:
Brownie: add all ingredients into a food processor and blend until a sticky mixture forms (add a tbsp of date water if the mixture is too dry). Transfer the mixture from the food processor onto a piece of baking paper. Fold over baking paper and press down to form an even brownie base (to the thickness you desire).
Pistachio crumble: add pistachios and honey to a food processor and lightly blitz until the mixture is roughly chopped but still chunky (you know what I mean) if you like a finer texture then blend longer. Pour the mixture onto the brownie slab and spread it across the top, lightly pressing it down into the brownie (only slightly). Freeze this mixture for 2-3 hours and enjoy!
No-Bake Bounty Cups
Ingredients:
Base: 1/2 cup almond meal, 1/2 cup oats, 1 tbsp almond butter, 6 dates (soaked in boiling water) (+ 1 tbsp of date water if needed), Pinch of salt
Coconut centre: 1 cup desiccated coconut, 1 tbsp honey, 1/3 coconut milk, pinch of salt.
Chocolate layer: Melt 1 block of your favourite chocolate
Method:
1. Base: Using a food processor, blend together all base ingredients until a sticky mixture forms. If mixture is too dry, add a tbsp of date water. Press mixture firmly into the base of a silicone muffin tray or lightly oiled muffin tray.
2. Coconut layer: Blend all ingredients together and press firmly on top of the base layer. Set aside.
3. Chocolate layer: melt your favourite dark chocolate in the microwave for 1 minute (stirring at 30 seconds). Pour chocolate over each cup and put in the freezer for 3-4 hours.
