Travelling around a city , and having no kitchen has been a challenge the last few days. As people with food allergies know , it’s always a bit scary when you haven’t made it yourself. But the last few days haven’t been so bad. And I really like how Allergens have to be listed on things now. It’s about time to be fair.. but anyway. Chia Seed Pudding has been a little god send these past few days. It’s not really a recipe, it’s so simple to make. And you can top it with what ever you like! I love fresh fruit or nut butters best. It take a minimum of 4 hours to set though. Making it overnight is great too. This makes one serving.

Recipe :
2 Tbs Chia seeds
3/4 Cup Almond Milk
1 tsp Sweetner of choice
Vanilla paste (Optional )

I pop everything into a jar and give a really good shake. Otherwise pop into a bowl and give a good whisk. These seeds will congeal fast so keep them moving to disperse evenly ! An extra shake or whisk a half hour later is great too !

At this time of year I tend to get a little “Sweetie envy”. Everyone tucking into delicious Chocolates and bags of sweets , all of which I can’t have !! So this year it was going to be different. Having never actually eaten Chocolate and Peanut butter together I was rather intigued by the whole idea, knowing they were a favourite of a whole host of friends!  And so I set about making a me friendly version ! And they were too bad either ….

Recipe : 

PBB:

1/2 Cup of smooth Peanut Butter softened.
1/3 Cup Organic Confectioners Sugar (icing ) (not a usual weapon in my arsenal but it is Christmas )
Pinch of Vanilla Powder.

Combine everything into a smooth paste and then roll into even little balls. Mine made 28. But I think it would have made 30 had I not eaten a spoonful of it…

Give a little board or plate another dusting of Icing Sugar to stop them sticking. I popped these in the fridge to harden a little over night.

Recipe :

Carob Ganache

2 tbs Organic Vegetable Shortening
1tbs Maple Syrup
2 tsp (heaped ) Carob Powder
Splash of Milk or Choice (or cream if that’s your thing )

Melt the shortening and the Maple syrup together.
Take off the heat and put in a cool bowl and  quickly whisk in the Carob bit by bit. It has a caking quality to it so go easy and if it gets too clumpy start with a tea spoon or so of the Milk. Once everything is combined and nice and velvety , as it cools slightly dip in the PBB and place back in the fridge to set (or the freezer for a short while if you’re as impatient as I am! )

These kept me feeling pretty smug while everyone else tucked in this year !!

Anyone who knows me, knows I’m often nibbling on random snacks , and these are one of my favorites. My obsession started with these a year or two ago after spotting some on Pinterest. Since then I’m not even sure if I have ever made the same kind twice !
I’m getting ready to travel over the next few days , and what better travelling companion than an extra boost of energy !
Since I was feeling gluttonous festive I thought I’d sweeten these little ones up and top them with a little Marzipan…(yes. I’m that one in the family that adores it. Yes I will have the bit you left. Thanks.) I’m pretty pleased with how cute these turned out so decided to share !

The great things about these little balls are the combinations are endless. I used dates as the base here but dried  Apricots are another favorite. Raisins work well too!
And you can add any “Booster” you like depending on what your body is asking for at that time !

They freeze great too….. sorry. Sales pitch much?

Recipe :
1/2 Cup Almonds
1/4 Buckwheat Groats (optional but add a lovely crunch )
1 1/2 Cups of Medjoul Dates
1tbs Oil of choice
2 tbs (heaped ) Carob
1tbs Date Nectar ( Honey or Maple will work too)

Then pick your booster !!
1 Tsp of
Some options :
Spirulina
Maca
Lucuma
Baobab
Hemp

Or a combination of any ! I went with Maca and Hemp today.

Recipe : Pop the nuts and groats on a baking sheet and out in a 375° oven to toast for 10 minutes.
When they are toasted add the nuts only to a food processor and whizz up to break them down in size. It’s best to pulse here, we aren’t making nut butter!
Once they are aren’t crumbly rubble add the dates , and pulse again until things start to get sticky. Then add the Oil, Carob, Date Nectar, and a little pinch of Salt here and Wizz till everything is sticky. Add your Booster now too!
Once were all sticky , pop into a bowl and mix through the toasted Buckwheat if you’re using.

Roll these into even balls. Mine are about 2cm round.

I then topped these with some delicious all natural Marzipan and a tiny piece of Goji berry for decoration !

More information on Booster Choices coming soon….

Concidering I only made this as I had Lemons and Avacados that needed using up before I left for the weekend I’m really happy with the results ! Having never been a fan of Avacado I now have to say I’m a full convert. You can do soo much with it ! Using it in baking and desserts have been my favourite newfound loves. And here it works excellently to get the creamy smooth finish that you want from a cheesecake !!  Thanks Avacado. You Green squishy beaut.

Sorry. Couldn’t help it. It’s so cute.

Moving on. I was aiming along the lines of a Key Lime pie crossed with Lemon Cheesecake. Oh by the way it takes a little prep time as you need to soak the nuts and seeds over night to process them! It needs freezing time too…

Here’s what I did :

Makes a 5 inch Cheesecake

Recipe :

Base :
1 Cup Oats
1 Cup Ground Almonds
2 tbs Oil or Earth balance
2 tbs Maple Syrup or Honey.

Line your pan with wax paper.

Blitz everything in a food processor until a dough starts to form. And flatten it down into your tin. Pop this in the freezer to start chilling.

Middle :

1/3 Cup Cashews (soaked over night )
1/3 Cup Pumpkin seeds ( soaked over night)
2 Small Avacados
2 Lemons
1 Lime
1/2 Cup Honey or Maple Syrup. (Or to your taste )

Put Cashews and Pumpkin seeds into a food processor and blitz. Once finely ground , add Avacados blitz again until smooth and creamy. Add juice and zest of Lemons and Lime and add your sweetner too ! Blitz again until smooth and thinner. It will smell pretty beautiful at this point too !
Pour this into the nicely chilled Base and pop back in the freezer !

Top:
2 Lemons
1tbs flax seed
1/4 Cup Nut butter of choice
1 Tsp Tumeric (just for colour )
2 tbs Honey or Maple Syrup.

Juice and zest Lemons into a processor, add everything else and blitz till smooth. Add this layer to the top when the under neath layer is already firm other wise they might mix.

Pop everything into the freezer for 3hrs. Of if you are making this in advance freeze as long as you like but make sure you can defrost for an hour or so before serving.  If only seven slices defrost maybe 15 mins. You still want it frozen to maintain shape !

I added a Beetroot juice frozen rose and Buck wheat I had toasted for 10 mins in the oven to decorate (obvs toasted Buckwheat isn’t raw for those out there that keep it raw , you could use fruit or perhaps be pollen if not Vegan ).