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.

Simon's Vegan Green Protein Smoothie

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If you are detoxing or just trying to eat healthier than before, this green smoothie is sure to support you. With fresh spinach, kale and banana you get 3 out of your 5 a day within on drink. Perfect for before or after the gym or as a snack.

INGREDIENTS:

  • 30g The Nutty One muesli

  • 250ml almond milk

  • 1.5 bananas

  • 30g spinach

  • 30g kale

  • a squeeze of lemon (if you like)

METHOD:

Cut the banana into slices.

Add banana and almond milk to your blender and blend until smooth.

Add the Nutty One and blend again until smooth.

Now add your greens and blend.

Pour into your favourite shaker and you’re ready to go.

Spoonie Tip: if you prepare this for next day, use a little less milk and leave it in the fridge over night. In the morning add the remaining milk and give it a good shake as it thickens over night.

 
 

Rose’s Vegan Overnight Oats

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Don't we all know the morning rush and how difficult it is to stick to a healthy and tasty breakfast?
Skip the struggle with this vegan overnight oats recipe. Simply prepare them the night before and you're all set for breakfast.

INGREDIENTS (for a 450g jar):

  • 75g Berry Fix muesli

  • 1 heaped tablespoon chia seeds

  • 1/2 banana 

  • 170ml almond milk 

  • 1 handful of raspberries 

  • coconut yoghurt

METHOD:

Mix Berry Fix muesli, chia seeds and raspberries in a jar.

Add the almond milk and give a good stir through. The milk should just cover the top of the oats, enough to soften them overnight. 

Mash the banana separately

Mix the mashed banana evenly through the jar and set aside in the fridge overnight. 

In the morning add the yoghurt and your choice of toppings.

Pack it in your bag to take to work or enjoy at home!

 
 

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.

Marie-Claire's Cherry Drop Christmas Cookies

Christmas is just around the corner but due to the busiest time of the year we barely had a chance to make some cookies! Here’s a super simple recipe which will bring the scent of freshly baked cookies and Christmas spirit to your home in no time.

Ingredients:

Method:

Measure and pour Cherry Bomb granola into a bowl, break down bigger clusters using a fork.

Add the flour and stir the two components until well mixed.

Add the sugar and cinnamon.

Measure the butter and put into a pot, heat the butter slowly (it should not boil) until fully melted. Add maple syrup to the butter and mix well.

Pour the butter/ syrup mix over the dry ingredients and mix with a fork until a dough is formed. Add Cupsmith Hot Chocolate to the mix and mix well.

Put mix aside.

Add baking paper onto a baking tray and preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

Using your hands form 12 balls out of the dough and place them with enough space between each other onto the tray.

Push each ball down slightly.

Bake the cookies for 12-14 minutes. They will still be very soft when the time has elapsed. Take them out of the oven and leave them for at least 15 minutes to cool down before moving them.

If you wish, drizzle some melted chocolate on them once they are fully cooled down.

Happy Christmas!

Louise gets creative with The Nutty One...

Spooner Louise who lives in Warwickshire with her husband Paul and son Zack felt she could use The Nutty One for more than just breakfast. Being a mum and working full-time, she needed something simple yet tasty and of course healthy. In no time she created a healthy treat recipe for the entire family.

Louise’s Flapjacks

(click on ingredients to buy at Ocado)

Ingredients for roughly 12-16 flapjacks squares:

Method:

Blend The Nutty One, Louise used a food processor (only a few pulses are needed).
Take the stones out of the dates, and add them to The Nutty One.
Blend the mix again for a minute, then add chocolate spread and honey to it.
Blend again until the mixture starts sticking together.
Put grease proof paper into a baking tray and add the mix onto it. Press the mixture down until it is an even layer. Then pop the tray into your freezer for roughly 20-30 minutes. Melt choc and spread on top!

Nutritional Details (per 100g): 373 kcal / 1569 kJ


 
 
 
 

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.