Our recipe for wellbeing
Peanut Butter Chocolate Mousse Slice
Jacinta Pittorino
Ingredients Method
Base ½ cup almond meal ½ cup oats 2 tbsp. cacao powder 2 cups pitted dates 1 tsp. vanilla Peanut layer 1 cup natural peanut butter 1 banana 2 tbsp. milk 2 tbsp. coconut oil 1 tsp. vanilla Pinch salt Chocolate mousse 1 avocado 4 medjool dates 1 tbsp. honey 1 cup light coconut milk ½ cup cacao powder 1 tsp. coffee powder( optional) 1 tsp. vanilla Pinch of salt
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Place all base ingredients into a food processor and process until sticky, adding water if necessary. Press base out evenly into lined slice tin and place into the freezer Place all peanut filling ingredients into food processor and blend until smooth, you may have to scrape the sides once or twice. Spread filling evenly on top of slice base and place back into the freezer while you make the mousse. Clean out your blender before making your mousse to keep flavours separate. Place all of the mousse ingredients into the food processor and blend until smooth, wiping down the sides as necessary. Spread the mousse on top of your slice trying your best to make it nice and even. Place into the freezer for 2-4 hours to set. Slice into desired sized slices once frozen and allow too thaw out for around 10 minutes before serving.
I found this fabulous healthy recipe via pheebsfoods. com.
The dessert you can feel good about eating! Packed with full of heart healthy monounsaturated fats from the avocado and coconut, loads of antioxidants from the cacao, and it’ s naturally sweetened with dates and honey!
Choc Nut Brownies
Cathy Vitale
Makes 15
Ingredients Method
1 cup unsweetened apple puree ¾ cup self-raising flour, sifted ⅓ cup cocoa, sifted ½ tsp. bicarb soda Pinch of salt ½ cup castor sugar ⅓ cup choc bits 30g walnuts, chopped
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Preheat oven 175 degrees Grease and line a 20x20cm square tin. Place apple puree in a medium bowl and add flour, bicarb soda, cocoa, sugar and salt. Stir gently until just combined. Fold through the choc bits and walnuts. Pour mixture into prepared tin and bake for 25-30 minutes. Remove from oven and let stand 10 minutes before turning out onto wire rack to cool completely. Slice and store in an airtight container. Enjoy!
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