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.
There we are in Murphys in 1993 (I think) Sisters to the left, Brother up front and me in the purple (watermelon) dress 🙂
As children, myself and my siblings spent every summer in Ibiza. My uncle who is a singer, ran an Irish pub there and entertained the masses. He actually only retired from the pub after 26 years – the end of an era for our family but we have very fond memories of this island that will go on forever. I was only 6 when we started to visit, so my memories of Ibiza would be very different to others; swimming pools, slides and one of my favourite treats: Strawberry Calipso. I probably ate one every day, and I’m not sure if they sell this flavour in Ireland now, but growing up you could only get them in Spain which made it extra special.
Tiger is awesome for fun finds!
While shopping in Tiger recently I saw a set of push up-ice lolly moulds, and the memories of siiting by the pool as a child came flooding back – I had to buy them! Like everything in Tiger they were super cheap, at only €4 for 4 moulds. The weather has been so humid over the last couple of weeks, meaning ice lollies make the perfect treat. They are so easy to make, using only 4 ingredients and 2 mins preparation time – the hardest part will be waiting for them to set!
- 2 cups frozen mixed berries
- 500ml coconut milk (or dairy free alternative)
- Juice 1 lemon
- Juice 1 Lime
1. Add all ingredients to a blender, blend for about 20 seconds until smooth.
2. Pour into moulds and leave to set over-night.
Hope you enjoy 🙂
One of my favourite memories of cooking as a child was purchasing the “Roald Dahl-Revolting Recipes” cookbook with my confirmation money. Every Thursday my mam would help me collect the ingredients for a new recipe each week. It was extremely captivating for me as I loved all the Roald Dahl stories. This cookbook helped to bring the stories alive, you could have fun creating delicious recipes all with a Roald Dahl twist; there was Mr Twit’s Beard Food, Stink Bugs’ Eggs, or Bruce Bogtrotter’s Cake to name a few. I literately could not wait to get to the shop each week so I could recreate some of these crazy culinary delights! Unfortunately I lost this book over the years but I must buy it again as it would be fun going down memory lane and attempting some of the recipes again, I think I’d have to start with the chocolate cake from “Matilda” for obvious reasons!
Speaking of nostalgic memories recently I’ve been trying to recreate old school treats I used to enjoy. I posted the raw Bounty recipe 3 weeks ago and now this week I’ve recreated some Raw Rolos. I love the challenge in creating these retro treats in a new healthier format, if you have any ideas for future recipes or if you can no longer eat something you used to love due to diet restrictions, then let me know and I will try my best to remake them to suit you!
Here is the recipe for the Rolos- (Moulds for chocolates by Mason & Cash, available to buy in Arnotts)
To make chocolate:
- 1/4 cup melted (Nua Naturals) cacao butter
- 1Tbs coconut oil
- 3 Tbs raw honey/maple
- 5 Tbs raw (Nua Naturals) cacao powder
- Pinch salt
- 1/2 cup soaked dates
- 2 Tbs honey/maple
- Splash of water
- In a bowl over hot water, slowly melt the cacao butter & coconut oil. Remove from the heat and add honey/maple syrup. Mix well and sift in cacao powder, whisking to combine.
- Add the mix to moulds until the bottom is evenly coated. Place in freezer/fridge for 10-15 minutes to set.
- To make caramel, add all of the ingredients to a food processor and blend until it reaches a smooth consistency.
- Spoon a small amount of the caramel onto the set chocolate & spoon remaining liquid chocolate over to cover caramel.
- Place in the fridge again for at least an hour.
**Note – these are best stored in the freezer.
Lately I can’t get enough of coconuts, as they truly are a magical superfood. I mean, what other food can you eat but also use for cosmetic purposes?! I first heard about coconut oil several years ago from my Mam, who would buy it to use as a body moisturiser!! Now my cupboard is stocked with coconut oil, coconut butter, dessicated coconut, coconut water/milk, the list goes on. So why should we all ensure we include this superfood in our diet?
- Protects against heart disease by increasing good cholesterol and lowering the ratio of bad and good cholesterol.
- Boosts metabolism and increases energy. This is because the body burns the fat from coconut as fuel rather than storing it as body fat.
- Reduces sugar cravings as the healthy fats in coconut slow down any spikes in sugar levels.
- Coconut helps to aid digestion by promoting the absorption of nutrients including vitamins, minerals and amino acids, while also providing beneficial dietary fiber.
- May prevent strokes and brain disorders such as Alzheimer’s and Parkinson’s disease.
- Can kill disease causing bacteria, fungi, yeasts and viruses.
- Prevents damage to hair and soothes skin issues such as dry skin, sunburn, insect bites, due to its healing properties.
- Using coconut oil for a technique called “oil pulling” can prevent tooth decay and whiten teeth.
- Relieves stress by applying coconut oil to the head in a circular, massaging motion. The natural aroma of coconuts is soothing, thus helping to lower your stress level.
- Coconut water is the ultimate hangover cure; it can help settle your tummy and replaces lost electrolytes.
The list above gives a small few of the many benefits of the humble coconut, however my favourite use is for cooking, and I have created a fun treat that will definitely take you back in time
Here is a recipe for my Bounty Bites, a recipe based on the famous “Bounty” chocolate bar.
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut butter, melted
- 3 Tbsp maple syrup
- 2 Tbsp unsweetened coconut milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of Himalayan sea salt
- 50g 85% dark chocolate (or raw equivalent)
- 1 Tbsp coconut oil
1. Place the 2 cups of shredded coconut in a food processor along with the coconut butter. Process on high speed, scraping down the sides with a spatula until it reaches a paste-like consistency. Don’t over blend, some larger pieces of coconut are ok.
2. Add the maple syrup, coconut milk, vanilla, cinnamon and salt, and process until combined.
3. Shape the mixture into squares and refrigerate for at least an hour to set.
4. When they’re ready, melt the chocolate and coconut oil in a bowl over hot water, and dip each bite in until fully coated.Transfer to the fridge again to set.
Hope you enjoy 🙂