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 whipped up a banana bread cake, it only really became a “cake” because I didn’t have a decent rectangle Tin to cook it in so I used a cake tin.
You will need:
First in a food processor whiz up the dates. Then add the bananas, eggs, chia seeds, baking powder, vanilla bean paste and mix.
Then add the coconut flour and mix again.
Allow the mix to stand for ten minutes and then pour into a greased cake or baking tin.
Decorate the cake with shredded coconut and chopped walnuts.
Cook in the oven on 160 degrees for approximately 45 minutes or until cooked and the knife comes out clean.
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.