peanut butter

Vegan chocolate-peanut butter smoothie

Raw vegan chcolate smoothie

I have an oral fixation (minds out of the gutter). When I’m writing, or doing any kind of brain work, I need to put something in my mouth. Which has led me to develop some amazing recipes. It’s all too easy to lust-eat crap when I’m in work mode, but what I really need is brain food.

OH HAI, vegan chocolate-peanut butter smoothie.

A mermaid’s brew of potassium-and-protein-rich avocado and nut milk, this smoothie is the ultimate snack. It’s deliciousness is inversely proportional to the difficulty of its preparation, meaning maximum yum for minimum effort.

Vegan chocolate-peanut butter smoothie

  • Servings: 4 large glasses
  • Difficulty: easy
  • Print

Food processor / blender

1/2 large Hass avocado (make sure it’s ripe and soft all the way through)
3 medjool dates (pitted and soaked for an hour)
2 cups almond milk
3 tbsp cacao powder
3 tbsp peanut butter (or almond butter)
1 tbsp maca
Handful ice cubes

1. Remove the stone from the avocado, and scoop out the flesh using a spoon.
2. Put the avocado flesh, dates, almond milk, cacao, peanut butter and maca in a food processor or blender, and blend until smooth.
3. Scrape down the sides of the food processor or blender. Add the ice cubes, and blend again until silky.
4. Drink. The mixture can be stored in an airtight container in the fridge for a couple of days.

Per serving: 164 kcals • 10.3g fat • 10.3g carbs • 5.1g fibre • 5.6g protein
(Total carbs: 5.2g)

Raw Peanut Butter Protein Balls

The last few days, I’ve woken up feeling a little sluggish. Which isn’t exactly what you want after 9 hours sleep. So, I’ve upped my intake of miso and seaweed – and I’ve tried to pack as much healthy protein into my diet as possible.

Obviously I’d rather just crawl under the duvet and catch some extra zzzzz’s, but apparently, when you’re a grown-up, you can’t retire to bed whenever you please. Bills need paying. Meals need cooking. Kittens need feeding, etc.

So what to do when one is feeling a little slow? Eat peanut butter protein balls of course! A super healthy, super nutritious pick-me-up – that only takes about 15 minutes to make. That’s 15 short minutes from idea to mouth. Win.

These are really simple, and incredibly tasty. Not only that, but they’ll keep in the fridge (in a sealed container) for about a week, so it you make up a batch on a Monday, you’ll have snacks on hand for when you need a bit of a lift. Best of all? They are made of just dates, almonds, peanuts, maca and raw chocolate!

Maca is incredible – you’ll find it in most health food shops in powdered form, and it smells almost caramel-ey. In addition to tasating delicious, it’s also an amazing stamina-enhancer, an aphrodisiac (score), a mood-leveller (great for hormonal imbalances, menopause, anxiety and depression), and an intense energy-booster.


Raw peanut butter protein balls

  • Servings: Makes 14 balls
  • Difficulty: easy
  • Print

1 x blender

100g dates (pitted)
100g almond flour
3 tbsp chunky peanut butter (NB – peanuts in peanut butter are roasted, so are not raw. If you want to stick to raw, blend up some cashews into a butter and use instead. It will slightly change the flavour but will still be delicious)
1 tsp maca
1 tbsp vanilla essence
1 tbsp date syrup (optional – it creates a stickier, sweeter, juicier dough)
1 tbsp coconut oil, melted (if needed to loosen up the mixture)

Raw chocolate
80g coconut oil, melted
50ml date syrup (or maple syrup if preferred)
100g cacao powder

1. Place the dates in a food processor and pulse until they reach a fine dice. Add the almond flour and pulse until mixed.
2. Add the peanut butter, maca, vanilla, date syrup and coconut oil (if needed). Pulse until a sticky dough forms (it will look crumbly until you press it together, when it should hold).
3. Roll the mixture into bite-sized balls. Arrange on a tray and put in the fridge to set.
4. Whilst the balls are setting, make your chocolate by melting the coconut oil in a pan over a very low heat. Whisk in the date syrup and cacao powder. Remove from the heat.
5. Take the balls out from the fridge. Dunk them in the chocolate, making sure they’re covered. Place back on the tray. Add any decoration (I belnded up some salted peanuts and sprinkled them on top). Return to the fridge to set.
6. Store in an airtight container.

Per serving: 129 kcals • 8.5g fat • 11.1g carbs • 2.3g fibre • 2.8g protein
(Total carbs: 8.8g)