Victoria’s No Bake Peanut Butter Bars

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@victoria.winterford who loves to live a fit and positive lifestyle celebrated National Peanut Butter Day with a tasty recipe creation! Since this was too nice not to share we wanted to give you the opportunity to make it too.

INGREDIENTS

Base

  • 130 g oats

  • 75 g coconut oil

  • 1 tbsp butter (or vegan alternative)

  • 1 tbsp maple syrup or honey

  • 20 g protein powder

  • 1 tbsp plain flour

Topping

METHOD

Line a baking tin.

Melt the coconut oil and butter. Mix in the sweetener.

Add the vanilla and dry base ingredients and give it a good stir.

Add the mix to the baking tin and press flat with a spoon. Pop in the fridge for about half an hour.

Mash the banana in a bowl, add the peanut butter and mix until smooth. Add the dry ingredients and mix again.

Add the mix onto the base.

Add Dark Choc Zing on top and push down slightly. Put it back into the fridge for another half an hour.

Cut into slices and enjoy.

Jonny's Dark Choc Zing Mousse

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Spoonie Jonny wanted to make something special for his wife this year. After a stressful first month of being a dad he decided to roll up the sleeves and create a treat, something special for his lovely wife. With only a few ingredients he made this delicious dessert, which is easy to make and doesn't take long either.

INGREDIENTS:

METHOD:

Blend the Dark Choc Zing granola until there are no bigger pieces left. Put aside.

Break the dark chocolate into small pieces. Let it melt over a bowl of simmering water together with a third of the cream.

Make sure you stir the mix frequently until it is fully melted and forms a rich and creamy texture. Now add the vanilla extract.

Lower the heat and stir occasionally so it doesn’t burn. Turn off the heat and let it cool down a bit.

Whip the remaining cream to stiff peaks. Once the chocolate mix is cooled down combine it with the whipped cream and whip the mixture again (it should only form a soft mix). Now add the Dark Choc Zing powder and give it another good mix.

Fill into a bowl and let it settle. Keep the mousse chilled until serving.

Spoonie tip: If you make it the day before, keep it in the fridge over night. However, take it out well in advance before serving it so it gets back to room temperature. Otherwise the mousse is very hard.

New Year's Eve Brownie Bites

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New Year’s Eve simply calls for some treats. These easy to make scrumptious chocolate brownie bites will be the perfect sweet treat at your party.

Ingredients:

  • 225g butter

  • 50g Dark Choc Zing granola

  • 50g cocoa powder

  • 400g sugar

  • 150g flour

  • 1 teaspoon baking powder

  • 1/2 tablespoon vanilla

Method:

Preheat oven to 180 degrees (fan).

Blend the Dark Choc Zing granola until there are no bigger pieces visible anymore. Mix Dark Choc Zing granola together with flour, baking powder and cocoa.

Whisk the eggs together with the sugar and vanilla in a large bowl. Melt the butter in the microwave or in a pot until completely melted. Add the butter to the egg mix and slowly add the flour-cocoa mix (spoon by spoon) until everything is smooth.

Spray the 9 x 13 inch baking dish with cooking spray or alternatively insert a layer of baking paper.

Pour the batter into the baking dish and put it in the oven on the middle rack and bake for 30 minutes. Make sure it's on the middle rack, not the top one.

Leave in the oven for another 5 minutes. Take the tray out of the oven and let it cool down completely before cutting the brownie into brownie bites.

Spoonie Tip: add some edible gold glitter on the brownies for an extra elegant touch.

Crunchy Chocolate Dessert

Desserts don't have to be complicated! This super quick an easy dessert is a true delight for every dinner party. 

Shopping list:

Method:

Simply add a layer of yoghurt in the bottom of your glass, add a handful of Dark Chocolate granola on top and top with a layer of raspberries.

Repeat these steps again.

Add a few raspberries as garnish on top. Keep chilled until you serve it. 

Spoon Energy Treat Balls

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Ingredients

  • 1 cup pitted dates

  • 1 1/2 cup walnuts

  • 1 tbsp coco powder

  • 2 tbsp cacao nibs

  • 3 tbsp Dark Choc Zing Granola

  • Pinch salt Pack of pistachios

  • 2 tbsp nut butter

  • 1 tbsp melted coconut oil

Method:

Blend the dates in a food processor until they form a gooey texture. Scoop out and put aside.

Blend the walnuts to a fine ground texture.

Add the rest of the ingredients except the pistachios and blend to form a fudge like texture. Use a tablespoon to scoop out the mixture and use your hands to mound into a neat ball shape.

Repeat for the whole mixture. You should end up with around 12-14 bites.

Blend the pistachios in the blender to form a ground dust like texture. Roll the balls in the pistachio dust to cover. Leave some bare if you would like.

Place the bites on a tray and leave in the fridge for at least 10 mins. Enjoy pre-workout, or whenever in need of a spooky looking treat.

Overnight Oats (3 variations)

BLACK FOREST OVERNIGHT OATS

INGREDIENTS

  • 5 Tbsp rolled oats

  • 1 tbsp unsweetened cacao powder

  • 5 fresh cherries (+ extra for topping!)

  • 150 ml almond milk

  • 1 tsp maple syrup

  • 10g chocolate chips

  • Spoon Dark Chocolate Granola for topping

METHOD

In a bowl combine the rolled oats with the unsweetened cacao powder. Cut the cherries in half and remove the stones, then add them to the oats.

Add the cherry halves to the oat mix and pour in the almond milk. Thoroughly mix everything, then drizzle in the maple syrup.

Stir through the chocolate chips and place in the fridge overnight.

To finish it off, sprinkle Spoon Dark Chocolate Granola on top and add some fresh cherries.

Enjoy!

 

CARROT CAKE OVERNIGHT OATS 

INGREDIENTS

  • 5 Tbsp Spoon The Nutty One Muesli

  • ¼ tps ginger powder

  • ½ tsp cinnamon

  • 150 ml almond milk

  • 1 small carrot

  • 1 tsp maple syrup

  • 1 Tbsp coconut yogurt

  • 2-3 walnuts

METHOD

Combine the muesli with the ginger powder and cinnamon in a small bowl. Pour in the almond milk and mix well.

Grate the carrot and add it to the bowl, keeping a little spare to top your oats in the end.

Stir through the maple syrup.

Top the oats with the coconut yogurt, rest of the grated carrot and walnuts & place it in the fridge over night.

The next morning, simply remove from the fridge & enjoy!

 

APPLE & CINNAMON OATS

INGREDIENTS

  • 5 Tbsp rolled oats

  • 1/2 tsp cinnamon

  • 150 ml almond milk

  • 1 Tbsp apple sauce

  • ½ apple

  • Spoon Cinnamon & Pecan Granola

METHOD

In a medium size bowl combine the rolled oats and cinnamon.

Pour over the almond milk & stir in the apple sauce.

Cover & place in the fridge over night.

The next morning cut up ½ apple and top with the apple slices & a handful of Spoon Cinnamon & Pecan Granola.

Enjoy!

Rocky Road Squares

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These Rocky Roads are the perfect sweet treat to have with a cup of tea on a cosy afternoon. Rich and chocolatey they are the ultimate healthy treat to indulge your chocolate cravings. And who doesn’t love a Rocky Road, especially when they are free from refined sugar! You'll need a food processor for this recipe to get a lovely smooth texture.

Recipe by Brit Woodruff

Ingredients:

  • 150g of dates 

  • 30g cashews 

  • 30g pecans

  • 80g Dark Choc granola

  • 3 tbsp cacao powder 

  • 90ml coconut oil (melted)

  • 40g of raisins 

Method:

Preheat the oven to 180 degrees.

Crush the nuts slightly then roast in the oven for 10 minutes.

Meanwhile soak the dates in warm water to soften for 5 minutes. 

Drain the dates and add them to the food processor along with the cacao powder and the melted coconut cil. Blitz until all combined, the mixture will be quite thick.

In a bowl add the date mixture, granola, roasted nuts and raisins and mix until evenly distributed.

Line a baking tin with baking paper, and press the mixture down until compact. I sprinkled and pressed some extra nuts into the top.

Freeze for 1 hour then cut into pieces and enjoy!

Granola Blondies

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These blondies are the perfect indulgent wintery treat and are loved by all my family and friends. I find that buckwheat flour goes brilliantly with the creamy peanut butter, and the spoon granola is a must as it adds that extra crunch and gives a delicious texture! I promise these will not disappoint...

Recipe by Annie Openshaw-Blower

INGREDIENTS:

  • 2 eggs

  • 150g peanut butter

  • 150g coconut sugar

  • 60g dairy free butter

  • 35g buckwheat flour

  • 1tsp vanilla essence

  • 1/2tsp baking powder

  • 75g dark chocolate (melted)

  • 60g Spoon Dark Chocolate granola (plus a little extra to sprinkle on top)

METHOD:

Preheat oven to 180˚C.

Line a 20cm square baking tin with baking parchment.

Combine the eggs (whisk them a little by themselves first), peanut butter, granola, coconut sugar, butter, flour, vanilla and baking powder together in a mixing bowl.

Spread the mixture out evenly in the tin and bake for around 30-35 mins (make sure the centre is cooked.

Leave to cool in the tin, then drizzle over the chocolate and sprinkle over the extra granola.

Remove from the tin, slice into squares and enjoy!