This Chocci Weetbix slice is easy to make and super tasty.
Approx. 5.8g Carbs _ 5g Protein _3.7g Fat
You will need:
- 1/3 cup sultanas
- 6 tablespoons desiccated coconut
- 3 tablespoons peanut butter (Smooth or Crunchy – preferably natural)
- 2 tablespoons of coconut oil – melted
- 2-3 tablespoons of Rice Malt Syrup
- 6 weetbix – broken into crumbs
- 2 tablespoons Cacao
- 2 tablespoons Chocolate Protein Powder
- 80-100g dark chocolate (for the top layer)
- 2 tablespoons coconut oil (for the top layer)
Add all ingredients to a large mixing bowl (except those for the top layer), mix well. If the mix looks a little dry add extra rice malt syrup.
Line a brownie tray with baking paper and press the mixture into the tray.
In a microwavable bowl add the top layer ingredients, dark chocolate and coconut oil and melt in the microwave then stir.
Pour top layer mixture over the rest and smooth out with a spoon.
Put in the fridge to set. Once set use a sharp hot knife to cut into 16 slices.
The slice is best kept in the fridge and will last about a week (5-7 days)
Today I made a batch of brownies. This was my first time using zucchini in them and I have to say I love them. They are super easy, delicious and you can freeze them.
Here’s the recipe if you are keen to give them a go.
You will need:
Preheat oven to 180 degrees.
Line a brownie tin with baking paper.
Grate the zucchini into a large bowel. Roughly chop the dark chocolate and add to the bowl. Then add all of the other ingredients into the bowl and mix well.
Pour into the lined tin and pop into the over for 50 – 55 minutes or until skewer comes up clean.
Cool brownie in the tin and then cut into squares.
This recipe freezes well so separate into daily or weekly size portions and freeze. I use glad wrap and baking paper to wrap up 5 at a time to freeze.
Today I made my rocky road chocolate crackles. This recipe is not healthy in the slightest but I have held on to this recipe for about 10 years as it’s cheap and easy. It’s so handy if you need to bring something to an event or Birthday and it’s so easy the kids can make them with you. If you don’t like cherries leave them out or replace them with almonds.
What you’ll need:
- 4 cups rice bubbles
- 50g pink & white mini marshmallows
- 1 cup icing sugar
- 3 tablespoons Cocoa (I use Dutch)
- 1 cup desiccated coconut
- 100g glacé cherries (chopped roughly)
- 250g block copha
- 20-25 medium size cup cake wrappers (if you want to make smaller ones for kids you’ll need about 50 wrappers)
Melt your block of copha in the microwave. Then add all ingredients in to a large mixing bowl and mix until everything is combined.
Next you need to scoop your mix into the cupcake wrappers and refrigerate until hard. An hour or two should do it.
These are a simple, tasty and cost effective treat. Just don’t be making these every week.
You will need:
- 1/3 cup oats
- 1 teaspoon honey
- 2/3 cup almond milk
- 2 teaspoon cacao powder
In a pot place all ingredients stir regularly until thick and cooked. If the mix is too thick for your liking add water as required.