Almond butter caramel puffed rice bars

Who would have thought that combining almond butter, water, maple syrup and dates would result in such an amazingly delicious caramel sauce that I just want to keep it in my fridge forever and ever and eat with pretty much everything (pro tip: apple slices + this is heaven). And, that adding puffed rice to it and topping it with melted chocolate would turn it into such a delicious crispy treat that I can't stop myself from finishing the whole batch in a couple of days. All with the magic of almond butter. 

Safe to say I'm pretty much obsessed with almond butter right now, and for a good reason. Not only is it delicious, creamy and flavourful but also packs such a nutritional punch and tastes amazing in both sweet and savoury dishes (almond butter satay sauce, yes please!).

Getting back to these bars - they are crispy, sweet and utterly indulgent. They also take you right back to your childhood, munching one one of those crispy treats that we used to love. Writing reminds me that I have some puffed rice still in the cupboards, so see ya laterz, I'mma go make another batch!

Ingredients

3/4 cups MyProtein almond butter

1/3 cups coconut oil

1/4 cups maple syrup

1/4 cups fresh dates (or dried and soaked until soft)

pinch of flaky sea salt

3 1/4 cups puffed brown rice

50 gr raw almonds, roughly chopped

100g dark chocolate, roughly chopped

Method

Combine the almond butter, coconut oil, maple syrup, dates and salt in a blender or food processor and blend until creamy. Add a bit more water if needed. 

Place the puffed rice and almonds in a big bowl and mix. Add the almond butter caramel and stir so that everything is coated. Place in a 20cm x 20 cm tray lined with baking paper and push down evenly.

Melt the chocolate in a tight-fitting bowl over boiling water. Pour on top of the puffed rice mixture and place in the freezer for 30 minutes or until hardened. Cut into bars and store in the fridge. Enjoy!

Blueboost collab: Roasted blueberry & almond butter dark chocolate cups

These bite-sized treats are pretty much the epitome of deliciousness – sweet, creamy and chocolatey. The roasted blueberries add a wonderful fruity aspect, as well as a good nutritional punch. Combine it with the protein from almonds and the antioxidants from dark chocolate and we have a sweet treat that is pretty much a nutritional powerhouse whilst still remaining utterly decadent. 

Best of all – these are ready is less than an hour and can last in the fridge/freezer for a couple of weeks. That is if you don’t finish them before.

To make these delicious treats I teamed up with Blueboost, who not only supply South Africa with the BEST blueberries but also publish a truly inspiring blog of all things good. You can find a couple more my recipes on there too!

Now, to get back to the chocolate cups, you can make these in any size cupcake liners – small ones work really well too! Also, then you might not eat an entire chocolate cup at once and they might last you for longer. 

I was smitten by these from the first bite – I’m sure you will be too!

Total time 1 hour
Makes 8 big or 12-14 small ones

Ingredients
1,5 cups blueberries
0,5 tbsp honey
1 tbsp lemon juice
2/3 cup natural (unsweetened/salted) almond butter
170g dark chocolate, roughly chopped

Extras:
Non-stick cupcake liners, small or large

 

Method

Preheat the oven to 180C.

In a medium-sized bowl, combine the blueberries, honey and lemon juice. Mix well. Place in a single layer on an oven-tray and roast for 10-15 minutes, until the blueberries have released some of their juices. Let cool at room temperature.

While the blueberries are roasting, melt the chocolate in a tight-fitting bowl over a pot of boiling water. When the chocolate is melted, place a tablespoon of it into a cupcake liner and swirl it around to coat the sides about 2-3 cm high. Repeat with the rest of the liners and place in the freezer to solidify for 15-30 minutes. 

When the chocolate has solidified, place a teaspoon of almond butter in each and top with a tablespoon of roasted blueberries and their juices. Top with a tablespoon of melted chocolate (if it has solidified then place in back over boiling water, slowly heat it up again). Place the cups in the freezer for 30 minutes or until solidified. Keep in the fridge or freezer. Enjoy!

Crunchy baked potato chips & a an avocado-lime dip

This is my quick potato wedge recipe that is perfect for lunch, dinner as just as a snack. It takes so little time and prep and the results are divine every single time!

Ingredients

500g roasting potatoes, quartered lengthwise

2 tablespoons avocado oil

2 garlic cloves, finely grated (I use a microplane)

1 tsp smoked paprika

1 tsp dried rosemary

1 tsp dried thyme

1½ teaspoons sea salt flakes

for the dip:

2 large ripe avocados

juice from 1/2 lime

1/2 cup unsweetened plantbased milk, more if needed

salt, to taste

white pepper, to taste

 

Method

Preheat oven to 200C. Place potato wedges in a bowl and toss with oil, spices, herbs, salt and pepper. Place on a baking sheet and spread them apart in a single layer. Place in the oven and roast for 20-25 minutes until crispy, turning half way.

To make the sauce, place everything in a blender and whizz to until smooth. Taste and adjust seasoning. 

CILANTRO CASHEW CREAM CHEESE JALAPENO POPPERS with a peanut satay dipping sauce

Many would agree that chilli poppers are arguably one of the best foods in the world. There's something about the spiciness of a jalapeño, the melty cheese and the flavourful dipping sauce that makes this dish one of the most satisfying little bites.

And here it is now, veganised. I'm sure this recipe is pretty easy make gluten-free as well if you sub the flour and breadcrumbs for gluten-free options. It is very most definitely worth a try. 

 

Ingredients

250g raw cashews, soaked overnight

2 tbsp nutritional yeast

15 ml water

1/2 tsp salt, more if needed

1/4 tsp smoked paprika

1/4 tsp ground coriander

juice from 1 lemon

handful of cilantro

 

50g grated vegan melty cheese

6 large jalapeno peppers, 8 small ones

 

150g breadcrumbs

1 tbsp all purpose flour + more for coating

125 ml unsweetened plant-based milk

3 tbsp coconut oil (or any other cooking oil), for brushing

 

For the sauce:

100ml smooth, unsweetened (natural) peanut butter

150ml Coconut milk

2 cm 2 piece of fresh ginger, finely grated

1 medium clove of garlic, finely grated

1 tbsp ketjap (Indonesian sweet soy sauce)

1,5 tbsp Soy sauce/tamari

Lime juice from 1 lime

1 tsp Sriracha/hot sauce

Salt, to taste

Tellicherry pepper, a generous amount

1/4 tsp of ground coriander

1/4 tsp of ground cumin

½ tsp palm sugar, finely grated

 

Method

Preheat oven to 200C.

To make the cashew cream cheese, place the soaked cashews, nutritional yeast, cilantro, lemon juice, spices and water in a blender and blend until completely smooth (this may take a while depending on the strength of your blender). Season with salt and pepper, then mix through the grated vegan cheese. 

Cut the jalapeños open from the top and remove the seeds. Alternatively, you can cut the peppers open from the side. Fill the peppers with the cheese mixture and leave aside.

Prepare a simple batter by mixing together the tbsp of flour and plant-based milk. Now coat the jalapeños first in flour mixed with a pinch of salt, then in the batter and then in breadcrumbs. I did a double-coating to get an extra crispy crust. When ready, place in a single layer on a baking sheet and brush with oil. Bake for 15-20 minutes until slightly browned and crispy. 

For the dipping sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Enjoy!