This is the stuff of the natural gods!! I dare you to make this recipe and not eat it all with a spoon straight away lol! The best thing; All the ingredients are natural and the only sweetness comes from the dates. I have a very delicious recipe coming soon using this ingredient but why not make a batch and enjoy it on brownies, oats, greek yogurt-the list is endless really! I like to keep a jar in my fridge for those weak moments, a few spoonfuls and you’ve zapped that sweet craving!
Medjool dates are key here are they are so caramel like anyway-I like to call them “Natures Toffees“(Foodie geek alert) But if you have the dried kind kind in your pantry they will work too; just be sure to soak then for an hour beforehand.
- 8-10 medjool dates
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- 1/3 cup water
- pinch of sea salt (Optional)
1. Add all the ingredients (except the water) to your food processor and blend for about 20 seconds.
2. Scrape down the sides and switch on again, start pouring the water in slowly. Let it run for a further 1-2 minutes or until the consistency gets smooth and caramel like.
3. Spoon into an airtight container, I recycle most of my jars and would use one of these.
* Add almond milk instead of water for a creamier texture.
* Blend up with some frozen banana for a toffee ice-cream.
* Blend with almond butter for a paleo version.
During the week I received some products from Irish Brand “Nua Naturals” to sample. I’m a big fan of their products and use them in almost all of my raw food recipes, so to receive these goodies was awesome!
I have teamed up with Nua Naturals to give you guys a 15% discount on their website. To avail of this offer use the promo code: PIGGY15
One of the products I received was the new Cacao Matcha Latte. I know know some people struggle with matcha tea as it is very strong and bitter compared to regular green tea. This latte might be a good starting point as the taste is toned down with the added cacao and natural flavourings.
- 1 tbsp Nua Naturals cacao matcha latte
- 250ml almond milk
- 1 1/2 Tbsp raw cacao
- 1 Tbsp maple syrup
- 1/4 tsp peppermint oil
- Pinch of cinnamon
1. Using a whisk, mix the matcha powder with 20ml hot water (not boiling) to make a paste. Heat the almond milk over a medium heat, and when it’s warm mix in the matcha paste.
2. Transfer the mixture to a blender and add the rest of the ingredients. Blend for 20 seconds until frothy. Top with some cacao powder/nibs and serve immediately. Enjoy!
It’s great when a recipe comes together by chance! I was supposed to make some homemade Nutella but I added the cacao powder too early, meaning it wouldn’t turn into a chocolatey spread! However I used my imagination, added a few more ingredients and a delicious brownie was born. The pictures don’t do this recipe justice, they are lovely and gooey with a subtle hint of roasted hazelnuts. This is a clean treat that tastes really indulgent but you won’t have to feel guilty about this one. I also added protein, making the brownies a good pre/post workout treat.
- 1 cup hazelnuts, roasted
- 3 Tbsp raw cacao
- 1/3 cup dates
- 1/3 gluten free oats
- 1 scoop vanilla protein (If you are using plain protein, add some vanilla pod/extract)
- 1/2 cup water
1. After roasting the hazelnuts, transfer them to a clean tea towel, and wrap the top tightly over the nuts. Roll around on your counter and the friction with remove the skin from the nuts.
2. Add the hazelnuts, cacao and half the dates to the bowl of your food processor. (Add the water a little at a time as you may not need it all) Let the mix run for about 5-10 minutes until the oils are released from the hazelnuts. Add the remaining dates, oats and protein and mix for another 3-4 minutes. Press the mix, and if it sticks together its ready.
3. Roll out some parchment paper in a rectangular oven dish. Scoop out the mixture, and spread it out pressing down at all times with a spatula. Smooth it out and decorate with some extra hazelnuts. Place in the freezer to set.
4. Remove after no less than 1 hour and cut into even squares. Store in the fridge.
Ok, I lied, there is no Ferraro Rocher in this ice-cream (oops) But…it’s even better, this recipe is so clean that you could have it for breakfast (I did!) Its the best remedy for a bad day!
When I learned that you can make ice-cream with frozen bananas, I have been messing around with different flavours. I decided on this flavour after making some homemade hazelnut butter. If you just want a simple combination, the frozen bananas and hazelnut butter will work just as well, just add 1-2 tbs of maple syrup.
- 2 frozen bananas
- 2 tbs hazelnut butter
- 1 tbs raw cacao powder
- 1tbs maple syrup
- 1 tbs cocoa nibs
- Scoop vanilla protein of your choice (Optional)
- Handful crushed hazelnuts
- 1-2 tbs almond milk (optional, depending on consistency)
1. Add the bananas and hazelnut butter to your food processor, blend for a couple of seconds. While it’s running add the cacao powder, maple syrup, protein and almond milk. Blend until it reaches an ice-cream consistency.
2. Mix in the cacao nibs and crushed hazelnuts using a spoon. Sprinkle a few extras on top and serve immediately.
Hope you enjoy 🙂
This idea for this recipe was inspired by one of my favourite snacks: the new Cacao Mint Bounce Balls! Whenever I see mint anything I must have it, so I was excited to make these and transcend into minty heaven! I also adore cacao nibs; I remember the first time I tried them I found them so bitter, but I’ve acquired the taste of them now. I love the texture, creamy like macadamia nuts and the nibs are so useful and can be added to lots of different things; trail mix, flapjacks, smoothies, brownies or in this case a wonderful topping for the energy balls.
I’m constantly whipping up new batches of the energy balls as they are so easy to make and can be altered slightly so you constantly have different flavours. I love to have one with a coffee or post training.
Lets get to it then!
- 1 cup raw cashews
- 2 tbs almond flour
- 1 scoop vanilla protein powder (I use Primal Power from Love Life Supplements)
- 1/4 cup cacao nibs (extra for topping)
- 1/2 cup raw cacao
- 10 dates
- 1 tbs raw honey
- 1/4 tsp organic peppermint oil
- pinch of Himalayan sea salt
- 3 tbs water
- Add the cashews and dates to your food processor and blend until combined.
- Add the rest of the ingredients and blend until well combined, pinching the mixture to ensure it sticks.
- Roll the mixture into balls or form into squares and press some cacao nibs on top to stick.
- Place in the fridge to set for at least one hour, and keep stored in the fridge.
Hope you enjoy xx
So I made that word up lol, it’s short for Cacao & Caramel and this is a recipe I am really proud of as not only do the treats looks super pretty but they are also delicious! Since I’ve made these treats (2 batches) I have not bought any other raw/protein treats. I was eating a Quest Bar everyday (Those things are seriously addictive!!) and even if I bought in bulk they’re an expensive habit, along with coffees the cost really adds up. I’m so cost conscious these days as we are in saving mode (Snore) but it has to be done and with that in mind I will bring you more cost effective meals in the future-Two Words: Slow Cooker! But we’ll come back to that another time. Back to this recipe they’re perfect if you’re experiencing the 3pm slump, need a protein hit after training or just want a little treat with your tea/coffee. They can be made up in minutes, so easy to pop into your food prep on a Sunday.
Makes 14 Balls.
- 1 cup cashews
- 15 small dates (10 large)
- 1/3 cup raw cacao/cocoa
- 1/2 cup desiccated coconut
- 1 scoop protein of your choice (hemp, whey etc)
- 2 tbs chia seeds
- 1tbs honey/maple syrup
- Pinch of Himalayan sea salt
- 2 tbs water
Toppings: Coconut/sesame seeds/raw cacao
1. Blend cashew and dates until combined, allow cashews to stay chunky.
2. Add the rest of the ingredients and blend until formed.
3. Roll the mixture into balls and then in the topping of your choice.
4. Place in the fridge to set for a least one hour.
-I made another batch today with 1 cup of almond flour (instead of cashews) and 2 tbs of almond butter and they worked out just as good.
-Dip in melted chocolate for the ultimate clean cheat-roll the balls slightly smaller if you are doing this.
Some of you may remember last year I made some mint chocolate fudge, here’s the link: https://primalpiggy.wordpress.com/2013/05/27/mint-paleo-chocolate-fudge/
This went down so well and is one of my favourite healthy snacks to keep in the freezer for weak moments. I was very grateful to receive a package from myprotein.ie which contained a 1kg tub of almond butter to try out. Their almond butter is really yummy – it’s 100% roasted almonds with nothing extra added,and not too pricey either at €16.49. As I had such a big tub, I could use this to try out a few different recipes…and eat it straight out of the tub….a lot (don’t judge me!!)
This fudge is so yummy and doesn’t taste like a cheat, it’s quite rich but also very moreish so you will definitely be running back for more! I made two flavours and while I loved the orange one, the peanut butter just about came out on top for me,
Here is the first recipe which is a chocolate orange flavour.
- ⅓ cup coconut oil
- ½ cup almond butter
- ½ cup raw honey
- ½ cup raw cacao powder, sifted
- Juice and zest of 1 orange
Second flavour is: Double chocolate peanut butter
- ⅓ cup coconut oil
- ⅓ cup almond butter
- ⅓ cup peanut butter
- ¼ cup sweet freedom choc shot
- 2 Tbsp raw honey
- ½ cup raw cacao, sifted
1. In a bowl add all of the ingredients except the cacao powder. Stir until everything is combined, then add the cacao powder and mix well.
2. Pour the mix into your dish – a silicone cake dish is ideal, but I used a small oven dish lined with parchment paper and it worked perfectly. Also make sure the mixture is poured thickly rather than thinly. For the double chocolate one, make a design on top using the sweet freedom syrup before placing in the freezer.
3. Freeze for 1-3 hours before serving and cut into squares to serve.