Bite-Size Chocolate Caramel Maca Bars

Bitesize Snickers

Please don’t get scared – these are way easier to make than they look! It kind of takes a while only because of waiting for each layer to freeze, but the making itself is easy. They are pretty similar to our Raw Snickers bars but I added maca powder for extra energy and vitality. I also wanted to cut them smaller as I am needing small snacks more often now my pregnancy is progressing.

These are amazing to have around to give the kids if they want a sweet treat, and you don’t even have to feel guilty about giving it to them – they are full of goodness!


1 and half cups medjool dates, pitted then soaked in water for a couple of hours)
2 heaped tbsp organic, natural peanut butter (I use Meridian)
1 tsp maca powder (I use Organic Burst)
1 tbsp coconut oil
Pinch salt (I use Oryx desert salt)
2 x amount of our chocolate sauce recipe¬†or if you don’t have the time, you can melt bittersweet or vegan chocolate in a bowl over a pan of boiling water until melted. You need enough to fill about 1 mug.
Half cup almonds, soaked overnight


Prepare a square baking tray with baking paper and spread some coconut oil over it to grease.

Pour half the chocolate mix at the bottom and put in the freezer for 20 minutes.

Drain the dates well, then put them in the food processor and blitz until a paste forms.

Once it is smooth, add the peanut butter, maca, coconut oil and salt and blend again.

Take the tray out the freezer and pour the date mix on top and spread evenly. Leave in freezer for 40 minutes.

Crush the almonds in a pestle and mortar, then sprinkle them on top of the ‘caramel’ date layer, then pour the rest of the chocolate on top and smooth to even it out.

Put back in freezer for a further 20 minutes. Remove, slice into bite-size chunks and enjoy!

If you can stop eating after just one, you deserve a medal!


Berry Fudge Cups

cranberry and peanut fudge cups

It’s all about peanut butter for me! Not only is it so tasty and indulgent, it is also a great source of plant protein so I tend to make a lot of snacks with natural organic peanut butter. You can make your own but for this recipe you really need a runny consistency so I like the Meridian peanut butter – works really well. See how you get on, these really are so delicious…


2 handfuls cranberries (also works great with goji berries)
Half cup natural organic peanut butter
4 tbsp coconut oil, melted
2 tbsp organic natural maple syrup


Mix all the ingredients other than the cranberries in a bowl until well combined.

Add empty muffin cases to a cupcake baking tray and sprinkle some cranberries at the bottom of each case then spoon in about 2 tbsp of the mixture on top.

Freeze for about an hour or until solid. I tried to keep them in the fridge but they went to soft so you should probably keep them in a container in the freezer once you’ve taken the cases off (that’s if you haven’t eaten them all straight away!)