RAW SNICKERS SLICE

I love nothing more than experimenting in my kitchen, except when the food is scattered everywhere, the sink overflows and half of the experiment is on the floor and on my clothes. Unfortunately this happens more often than not! But when I construct a recipe and get the ingredients just right I forget about all the chaos. This raw snickers slice has been adapted from a Donna Hay recipe, which I made without much success (don't you just hate that when you follow a recipe to the letter and the end result is not like the picture?!). You can add more coconut oil for a less crumbly base but I like using as little as I can get away with! With a few tweaks here is my take on a healthier version of a snickers! 

INGREDIENTS

• 300g dried dates, pitted and roughly chopped (Medjool dates will work well too but dried is much lighter on a budget!)
• 1/3 cup all-natural smooth peanut butter (I make my own from processing unsalted raw peanuts until smooth)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, plus extra, to brush 
• 1/3 cup unsalted raw peanuts
• 1 cup puffed rice
• 100g 70% dark chocolate, melted

COOKING

1. Combine the dates, peanut butter, vanilla and 1 tablespoon coconut oil into a food processor. Process for a minute or two until a solid paste is formed. If this doesn't happen add one splash of water at a time until the consistency is right. 

2. Add the peanuts and process for a few seconds until they are chopped. 

3. Remove the date mixture from the processor and place in a large bowl, adding 1 tablespoon of coconut oil and the puffed rice. Stir well to combine. 

4. Lightly brush a 10cm x 20 cm loaf tin with coconut oil and line with baking paper. Firmly press the date mixture into the tin (I use a strong wet spoon to assist with this). Pour the melted chocolate over the base and spread evenly. 

Freeze in the freezer for 20 minutes or until set. I like to freeze the slice as I want to eat it straight away! It can be kept in the fridge or freezer. If you are keeping it in the freezer take it over five minutes before slicing it. 

Enjoy! I bet this slice won't last long in your house! 

x Premium Pilates & Fitness 

CHOCOLATE JUNGLE BLISS BALLS

This bliss balls are a great mixture or 'jungle' of healthy & wholesome ingredients. They have been selling like hotcakes at the studio and my stash at home is very quickly disappearing! Here is the recipe for those of you that have the time / want to make these bliss balls. I used quinoa flakes for those intolerant or allergic to oats, however oats are much cheaper. You can omit the cashews for 1 cup of another type of nut, such as macadamia, walnut or pecan or you can use a combination of different types of nuts. If you do not have a processor or blender, you can wrap the cup of nuts in glad wrap, seal all edges and use a mallet to chop the nuts.  

INGREDIENTS

• 1/2 cup quinoa flakes 
• 2 tablespoons non-flavoured maple syrup, honey or rice malt syrup
• 1/4 cup cacao nibs
• 1/4 cup cacao powder 
• pinch of sea salt
• 1 cup cashews, roughly chopped (use a processor or blender)
• 1/4 cup coconut oil (in liquid form)
• 1/4 cup LSA (ground linseeds, sunflower seeds & almonds)
• 1/4 cup goji berries
• 2 tablespoons chia seeds
• 4-5 tablespoons of water, plus extra to roll 
• 1/3 cup desiccated coconut- to roll

METHOD

1. Combine all the ingredients in a large bowl and stir well to combine. You may need to get your hands into the mixture so make sure they are clean. 

2. To roll the balls- have a cup with some water by your side and a plate with the coconut. Wet your hands slightly before rolling the mixture into a little ball, then roll the ball into the coconut, then place in a container or jar. Refrigerate for up to 2 weeks (if they last that long!). 

Makes / 16 bigger bliss balls / 20 smaller 

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GLUTEN-FREE CHOC-CHIP BANANA PANCAKES

Most Sunday mornings I make breakfast for myself and my husband, as we don't get a chance to eat breakfast together during the week (unless you count downing some cereal super quickly at 5am in separate rooms!) I try to be creative and make different types of pancakes most Sundays. A few Sundays ago I tried to make pancakes with no flour and just almond meal...they ended up being muffins as the pancakes wouldn't flip without breaking! I often do not get it right when I trying a recipe of my own and usually end up with a massive mess! However last Sunday I hit the nail on the head with these babies. You do not have to make them gluten-free or dairy-free if you do not want to; you can use regular flour and/or cows' milk. I just love how much flavour these pancakes have and how thick and tasty they are. Plus, eating chocolate for breakfast seems very naughty!

INGREDIENTS

• 1 cup gluten-free self raising flour
• 1 ripe medium banana, mashed
• 1 heaped teaspoon ground cinnamon
• 2 eggs, preferably free-range
• a pinch of sea salt
• 1/2 cup almond meal
• 1/2 cup unsweetened almond milk (or whatever milk you choose)
• 1 teaspoon gluten-free baking powder
• 1/4 cup dark chocolate chips
• 2 teaspoons extra virgin olive oil 

COOKING

1. Combine all the ingredients, except the oil, in a large mixing bowl and stir well. If the mixture is too dry for your liking, add a splash more milk at a time. As these are meant to be quite thick pancakes the mixture should not be runny. 

2. Add 1/2 teaspoon of oil to a medium frying pan over medium-low heat. Pour in 1/4 cup of batter and flip when little bubbles appear on the surface, around 3 minutes for the first pancake. Flip over and cook for 2 minutes on the other side, or until the pancake is golden-brown on both sides. Continue to cook each additional pancake for around 2 minutes each side. 

NOTE: as the pan can get hot very quickly, you may need to lower your heat down to a very low setting after cooking the first pancake so that the remaining do not burn. The mixture should make 6 quite large pancakes. You do not need maple syrup on top of these thick pancakes, however you can add sliced banana or some more dark choc chips! 

Makes / 6 large pancakes 

Serves / 3 - 4 

From Prep to Plate Cooking time / under 30 minutes 

x Premium Pilates Studio 

CAROB or DARK CHOCOLATE GLUTEN FREE COOKIES

I've made this recipe five times over the past week, in an attempt to get the ingredients and their amounts exactly right. I have also served these cookies to many people over this time period, but the person who has most enjoyed these cookies is my fiancee! He has put in a request for these cookies to be baked every single week from now on. If you do not like the idea of caffeine in your cookies, opt for the carob option. If you feel cheated eating a cookie without chocolate in it, add dark chocolate chips, carob chocolate chips or cacao nibs. If you do not eat eggs, replace the 1 egg with 2 extra tablespoons of coconut oil. The only problem you will face with these cookies is just eating one at a time! 

Ingredients

• 1/3 cup real maple syrup (not flavoured)
• 1/3 cup carob buttons or dark chocolate or cacao nibs 
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon bi-carb of soda
• 1 teaspoon ground cinnamon
• 1 free range egg
• 2 tablespoons coconut oil, in liquid form 
• pinch of sea salt

Baking

1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper. 

2. Combine all ingredients in a large mixing bowl and stir well to combine. 

3. Shape the dough into 12 even sized balls, then flatten with your hand or a fork on the prepared baking tray. 

4. Bake for 20 minutes at 180 degrees, then lower the heat to 160 degrees for 5 minutes. 

5. Remove from the oven and leave to cool completely - this is the hardest step of all! 

Makes / 10 / 12
Total Baking time / 25 minutes 

CHOC BANANA POPSICLES / ICE BLOCKS

I've tweaked this recipe several times over the past few weeks and feel that the below ingredient list is at its best. Half an avocado is a necessity, as it makes the mixture creamy and smooth. A frozen banana (or 2 small) is almost a must for creating the ice cream consistency. I like to use 1/2 cup unsweetened almond milk and 1/2 cup unsweetened vanilla almond milk for a delicious flavour, however any almond milk would do. My fiancee and I love these choc banana popsicles, as they taste like a guilt-free ice cream and have been cooling us down over the past few steamy days! 

Ingredients

• 1 large frozen banana or 2 small frozen bananas
• 2 heaped tablespoons cacao powder
• a generous pinch of sea salt
• 1/2 a medium avocado 
• 2 tablespoons organic maple syrup
• 1 cup unsweetened almond milk
• 1/2 cup water 
• 6 ice block / popsicle moulds

Method

1. Place all the ingredients in a good blender. Blend on a high setting until smooth and all ingredients are well combined. You may need to add more water if the mixture is too thick. 

2. Pour the mixture evenly into 6 ice block/ popsicle moulds and place in the freezer for a minimum of 3 hours. 

To eat- run the mould under hot water for a few seconds to loosen the popsicle. 

Makes / 6 

Total Preparation time / 5 minutes 

Total Freezing time / minimum of 3 hours 

x The PPS team