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Pea-nutty millionaires’ shortbread variation!

I’ve have officially died and gone to heaven. If you know me, you will know that I eat as healthy as I can, but sometimes 3 meals is not enough for me. My work involves massage, yoga, PT etc. which can be physical and to keep my energy up I like to have some pre-prepared snacks to see me through the day. Well, I discovered this recipe on Friday and these little beauties were created on Saturday after a quick visit to the shops to get peanuts and blueberries. This recipe is #sugarfree, #glutenfree #vegan #healthy #moreish #vegetarian #notnutfree #nobaking #yummy #nutritionaltherapist #rayleighbusiness


This recipe makes about 16-20 squares, and takes about 1/2 an hour to make. Takes another 20 minutes if you make the peanut butter from scratch. You will have to wait about 2 hours until you can have a piece though. Good luck with your will power.


Ingredients: 200g of oats 4 tbsps. coconut oil 200g of peanut butter (see my homemade nut butter recipe) 200ml coconut cream 6 tbsps. maple syrup 200g of peanuts 200g of dark chocolate 200g blueberries

Preparation: Line a baking tray with greaseproof paper.


Put the oats in the blender and grind them into an oatmeal texture, then add 3 tbsps. of maple syrup and all the coconut oil into the blender and blitz again. Then flatten into the bottom of a baking tray, place the tray in the freezer to help set the base, 10-15 minutes is fine At this point I made my homemade peanut butter with unsalted nuts (I prefer mine not salted, but I do add a small amount of natural sea salt to this recipe, maybe 1 to 2 grams). [Link to recipe] Once the nutter butter is made, weigh out 200g and leave that in the blender. Add the coconut butter and 3 tbsps. of maple syrup. Get the base out of the freezer and smooth over the creamy mix, make sure you spread it out to the sides. You can add your whole peanuts to this, but I like to break mine up a bit, so I blitz them for a few seconds to get chunks of peanuts. Sprinkle the peanuts on the creamy layer as it is and gently press it in a little. If your haven’t melted your chocolate in advance, then put this back in the freezer. Melt all the chocolate and pour over the tray, topping it with fresh blueberries, I already want to do this with raspberries next time. Put it back in the freezer and leave for about 2 hours. Take it out and cut it into squares, put the squares back in the fridge to keep them firm.




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