Puffed Rice Rocky Road Brownies

I wanted to make some yummy treats for my friend who has just had a baby, because breastfeeding mamas need fuel (and chocolate!) and I decided to try and make a healthier version of Rocky Roads.

Daniel used to make the yummiest Rocky Roads whenever we had people over back in the days when we were young and child-free and still ate refined sugar. He’d melt together every chocolate bar you can imagine, with nuts and marshmallows and freeze it and it was amazing.

But this is more amazing. Really, I’m not just saying that. It’s more amazing because your body is going to thank you after eating them, not hate you. You can give them to your children and not feel bad, and the ingredients are all natural, plant-based and high in protein and nutrients.

Give them a go – you just make and freeze!

Ingredients

1/2 cup cacao butter
1 cup organic rolled oats
1/2 cup pecans
About 18 medjool dates
2 generous tbsp. cashew butter (or any nut butter but cashew is creamier)
5 tbsp. maple syrup
5 tbsp. raw cacao powder
Half cup puffed brown rice (I use Rude Health)
Pinch of Himalayan salt

Method

Melt the cacao butter in a saucepan gently over a low heat.

Put the oats and pecans into a food processor and blitz until they make a meal. Add the dates, nut butter, maple, cacao and melted cacao butter and add a pinch of salt. Blitz to form a sticky mix.

Pour into a bowl and stir in the puffed rice.

Line a square silicone baking tray with baking paper and smooth the mixture into in and smooth down with your hands or a spatula. Make sure it’s in tight.

Leave in the freezer for an hour then cut into cubes and store in the freezer or fridge in a container.

Love & health,
Lauren

Mint Chocolate Energy Balls & Some Info On Essential Oils

Mint Chocolate Energy Snack Balls

I’m loving my essential oils at the moment – I’ve really been getting into EOs since finding that Frankincense helped my postpartum arthritis flare as it’s such a great anti-inflammatory. I made a Frankincense oil rub for my joints by mixing it with coconut oil (this is called using a carrier oil to dilute the EO a little) which I rub on twice a day. I add it to my diffuser so that it lets out the steam into the room and I take it internally. You can’t ingest all EOs, only high-grade ones. The Frankincense I use is from a company called Free Your Senses┬ábut another great company where you can buy a box of 10 EOs of your choice is doTERRA. You can really do so much with them: you can use them as perfume instead of putting the highly toxic perfumes on your body, you can use them in cooking, make creams, lotions, bath wash, deodorant and oils, you can diffuse them, and I even use the doTERRA lavender oil with coconut oil on Braxton’s feet each night before bed to calm him, especially if he is teething.

In this recipe I used doTERRA peppermint oil.

This is a great post-workout snack as it’s so high in plant-based protein. It’s also a great snack generally for the whole family as a ‘treat’ with no nasties.

Ingredients

1 cup almonds
1 cup dates
2 drops doTERRA peppermint oil
2 tbsp raw cacao powder
2 tbsp maple syrup
Pinch of Himalayan salt
Quarter cup pistachios (to roll in)

Method

First, as always, soak your almonds overnight. This is very important. Also, soak the dates for about 2-3 hours to soften them. All soaked in purified water.

Drain the almonds and pat them dry with a bit of kitchen roll and put them in the blender. At this time, drain the dates and leave them draining in the sink while you blend the almonds.

Turn the blender up and blend until the dates form a meal, and start becoming a bit buttery. Spoon it away from the edges and the blade, then add the dates and blend until totally incorporated.

Now add the peppermint oil, cacao, maple and salt and blend again. Tip into a large bowl, mix with your hands if you need to to get the last bits incorporated.

Get a plate ready and now start rolling them into small balls and place them on the plate. Once you have finished the mixture and all the balls are rolled, ground your pistachios in a pestle and mortar. They shouldn’t be ground too finely as you still want decent size chunks.

Roll each ball into the pistachio mix so it is completely covered and return to the plate.

Once they are all covered with the pistachios, put the plate in the fridge for a couple of hours before serving. You can keep them in an airtight container in the fridge for up to 2 weeks and you can also keep them in the freezer and defrost in the fridge an hour before you want to eat them.

Love & health,
Lauren