Sunday, 21 August 2016
No-bake chocolate peanut butter coconut squares (vegan and gluten-free)
I mean sure, there's no actual baking involved in these, but you know what I mean.
Life's been so busy of late that I haven't managed to get creative in the kitchen for a while, which is really rather sad.
My flatmate and I were going to go to a party today, but then we both decided we weren't feeling it (which may have something to do with the fact that we're still recovering from a big Friday night), and having the day to myself, with no plans, has been thoroughly enjoyable.
Hence, spontaneous baking. Well, refrigerating. But whatever.
And I think I'm in love with it.
It blends, chops, spiralises, washes lettuce, juices citrus fruits and so much more, and it's absolutely super easy to use, despite having so many functions. I'm very impressed.
The MK F-800 (sounds like a robot, don'tcha think?) ain't cheap, but boy is it an investment worth making if you can afford it. This baby is amazing.
In case you weren't sure, the main difference between a blender and a food processor is the fact that you need liquid in a blender, so it's great for smoothies, but doesn't work when trying to pulse dry ingredients like nuts, oats or cauliflower (you know you've wanted to).
Yeah, I'm pretty darn pleased with the result.
They're salty and sweet, moreish, rich, crunchy and squidgy - oh, so delightfully squidgy!
Chocolate + peanut butter = great.
Peanut butter + coconut = great.
So duhh, obviously coconut + peanut butter + chocolate = fan-bloody-tastic!
Full of good fats (although I know the jury's kinda out on coconut oil these days) and energising nuts. Plus they're naturally sweetened too. Yay!
Extra great is the fact that they're so easy and quick to make, with minimal washing up too.
Inspired by this recipe by Wholesome Patisserie.
125g medjool dates (I used 7)
2 level tbsp/12g (1/8 cup) raw cacao powder
100g (1 cup) ground almonds
25g (1/6 cup) coconut oil
25g (1/4 cup) dark chocolate (I used one packet of raw 72% Ombar buttons)
100g (3/8 cup) natural peanut butter (I use Meridian)
70g (1/6 cup) light agave syrup (I use Groovy Food Co)
a pinch of seasalt
50g (1 cup) desiccated coconut
A handful of cacao nibs
1 tbsp crunchy maple peanut butter (I use Pip & Nut)
1. Soak the dates in just boiled water for ten minutes and line a loaf pan with foil.
2. Drain the dates and pulse briefly in the food processor until broken down. Add the ground almonds and raw cacao powder and pulse until your mixture resembles this:
4. In a small saucepan over a low heat, gently melt the coconut oil and dark chocolate before removing from the heat and stirring in the peanut butter, agave syrup and pinch of salt.
6. Once set, remove from the fridge and drizzle over the crunchy maple peanut butter (you may have to briefly melt it in the microwave to make it runnier). Cut into squares and enjoy!
This post is sponsored by Panasonic as part of their #ExperienceFresh campaign.
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