Raw Snickers Bar

I love baking sugar laden cakes, scrumptious desserts and fat filled treats, yet I never eat them. You could call me some what of a 'feeder' as I love to cook and bake for other people but not myself. 

I decided to make this Donna Hay Raw Snickers Bar as a way to create a delicious treat that I would actually eat. This was the perfect treat to curb my mid afternoon cravings as well as sticking (roughly) to my healthy eating habits. This recipe is gluten free, lactose free and refined sugar free (depending on what chocolate you choose).

Although this recipe is 'healthier' than that of a cream filled sponge cake, be mindful that it would still be classified as a 'sometimes food' and wouldn't recommend eating the whole batch at once.  The good fats from the natural peanut butter, and high sugar levels from the dates and organic chocolate, making it quite calorie dense. Nonetheless, prepare yourself for mouth-wateringly, orgasmic goodness.

ENJOY

xx

INGREDIENTS 

400g Fresh Dates, Pitted

1/3 Cup Natural Smooth Peanut Butter 

2 Teaspoons Vanilla Extract

1 Cup Puffed Brown Rice 

1/2 Cup Unsalted Roasted Peanuts, Roughly Chopped

80g Raw Organic 70% Dark Chocolate, Melted

METHOD

Place the dates, peanut butter and vanilla in a food processor. Process for 2-4 minutes or until the mixture comes together to form a paste

Place the date mixture, puffed rice and peanuts in a large bowl and mix to combine

Press the mixture into a lightly greased pan lined with non-stick baking paper

Melt the chocolate over hot water and be careful not to burn

Once melted, pour the melted chocolate over the date mixture. Spread evenly with a knife

Refrigerate for 20-30 minutes or until set

Remove from the pan, slice into piece using a hot knife and keep refrigerated until ready to serve. 

Recipe not created by myself. Find original recipe here 

Food: Vegetable Chilli Pie

Now I can't take credit for this delicious creation we will have to thank Mr Jamie Oliver for that, but let me say that that this is one delectable pie. Over the last few months I have not been eating meat for some unknown reason so whilst my love for the veggie life continues why not take advantage and start making some flavour packed healthy vegetarian meals. This Vegetable Chilli Pie is seriously my go to meal when I am trying to use left over ingredients on a freezing winter night. Trust me when I say you won't be disappointed. 

Oh, and I should apologise for the photography skills. I was simultaneously dancing and babysitting a little munchkin whilst trying to make dinner. Needless to say more of the cottage pie topping ended up in his mouth than on top of the pie. 

Ingredients 

3 potatoes

1/2 sweet potato

1 tin of beans - whatever is in the cupboard

2 cloves of garlic

1 stick of celery

1/2 tbsp cumin seeds

1 small bunch of fresh coriander 

1 fresh chilli

1 red onion

100g harred roasted peppers (capsicums)

1 tbsp sour cream

cheddar cheese

Pinch of smoked paprika 

Method:

Peel potato and sweet potato and cut into small chunks. Place into a steamer saucepan and steam vegetables until soft.

Now that the potatoes are steamed through and softened. Place in a bowl and add sour cream. Mash the potato and sour cream until smooth. Roughly chop the coriander leaves  (not including the stalks) and fold them through the mash. Set to the side. 

Place a large saucepan on medium heat and add cumin seeds. Toast until fragrant then remove from pan. Place toasted cumin seeds into mortar and pestle. Pound until fine

Pick the coriander leaves and put aside, finely chop the stalks. Peel and finely chop the coriander stalks. Chop the garlic, chilli, onion and celery. 

Place in saucepan with a dash of olive oil and cook. Stir occasionally until softened. 

I did also add some chopped carrots and zucchini just to add some more vegetables so feel free to chuck and leftover veggies you have in the fridge into the mixture.

Add the drained beans and tinned tomatoes to the pan of softened vegetables. Stir occasionally and leave to cook for approximately 20 minutes or until thickened. 

Drain and roughly chop the peppers. Stir them into the vegetable mixture. Now tip the whole vegetable mixture into a large baking dish. 

Top with your mash and spread it out evenly, covering all of the vegetable mixture. Sprinkle a pinch of paprika onto the mash then add grated cheese.

Pop into the oven at 180C and cook pie for 30-40 minutes or until nice and golden onto. 

Soooooo we were so hungry I forgot to take a photo of the cooked pie. So instead here is my favourite little gremlin helping me out in the kitchen 

XOXO