Banana bread energy balls

Thursday, 29 September 2016
Banana bread energy balls recipe

These energy balls are inspired by my absolute love for banana bread. I love anything banana flavoured, they are such a staple in my diet, so I'm always trying out new recipes using them. These energy balls are so easy to make and taste just like banana bread, just in a slightly different texture and form. My fridge has been stocked with a tub of these for the last few weeks, I'm a little obsessed.

Banana bread energy balls recipe

You will need (makes 10 balls):  
1 small/medium ripe banana
5 Medjool dates
1 cup oats
3/4 cup cashews
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon vanilla extract

- Start by pitting the dates and then add these along with all the other ingredients to a food processor.
- Blend everything together until the mixture combines and starts to stick together.
- Roll the mixture into 10 snack sized balls and pop in the fridge for a few hours to set. Store in the fridge in an airtight container.

Download this recipe

Banana bread energy balls recipe

Chocolate hazelnut spread

Monday, 5 September 2016
Vegan chocolate hazelnut spread recipe

Who else used to adore Nutella before going vegan? Nutella used to be what peanut butter is to me now - the kind of food you ate on everything and could easily sit with a jar and a spoon and be blissfully happy. So, this is my attempt at a vegan Nutella of sorts. The texture is a bit rougher and it is thicker, but it tastes pretty similar and you still get that feeling of wanting to sit and eat the whole lot out the jar with a spoon, so I'd call that a success. It's so yummy spread on strawberries or banana slices, on toast or swirled into porridge. This recipe makes a jar worth, but if you are anything like me then half the mixture will be gone before a jar is even taken out of the cupboard...

Vegan Nutella recipe

You will need:
1 cup hazelnuts* 
8 Medjool dates 
2 tablespoons cacao powder
1 teaspoon vanilla paste 
3/4 cup water 

- Roast the hazelnuts at 180 degrees celsius for 10 minutes. 
- Remove the skins from the nuts if required and then pop them into a food processor with the rest of the ingredients. 
- Blend until smooth - this takes around 10 minutes to get the right consistency.

*I use hazelnuts with the skins still on to make this recipe because they are cheaper to buy and the skins come off so easily once the nuts have been roasted (just rub the nuts and the skins flake off - the skins don't need to be completely off as long as most of them are) but you can also use blanched hazelnuts if you prefer. 

Download this recipe

Vegan chocolate hazelnut spread recipe