4 ingredient Vegan Choc-Peanut Cookies… that actually taste good

Hello and happy hump day!

Today I thought I’d share with you my favourite 4-ingredient cookie recipe. It’s perfect for whipping up on a Sunday night, so you have healthy treats to enjoy throughout the week.

Now that we’re getting cooler weather in Sydney (and by cold I mean the weather has changed to 22C/71F, but that’s freezing for Sydney Siders), it’s lovely to have some healthy comfort food. Comfort food is so important for balance, but I love options that make me feel good after as well.

This recipe uses substitutes sugar for bananas, to get a sweet tang and also a fudgy texture. The peanut butter gives that nutty, salty crunch which makes them so delectable.

It’s important to use natural peanut butter (just peanuts with a little bit of salt) to reap all the fantastic benefits that peanut butter brings – high protein, fibre, healthy fats and magnesium for bone and muscle fortification.

The Four Ingredients: 2 ripe bananas, 1/4 cup creamy organic crunchy peanut butter, 1 cup rolled oats, 1/2 cup roughly chopped organic dark chocolate.

Method:

Mix bananas, peanut butter, and oats in a bowl. Once a dough forms, stir through chocolate chunks (feel free to eat the mixture here… it’s almost better than the cookies themselves).

Roll mixture into small balls on a lined baking tray to bake. Bake for 10 minutes at 200C/390F.

Nutrition per serving:

Serves 8
200 Calories
6g Protein
21g Carbs
5g Sugar
12g Fat

ENJOY!

What are you favourite, simple treat recipes? Comment below! I’d love to know.

Attempting to make Raw Vegan ‘Cheese’ Cakes

I’m not a vegan, and definitely not a raw vegan, but I’ve recently wanted to educate myself on the diet by trying out some recipes.

Yes that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.

I decided to challenge myself to create a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop.

What’s important in this recipe is the fruit! Add more berries to the topping for more flavour.

You will need:

  • 1/2 cup cashews
  • 1/3 cup Medjool dates
  • 3/4 cup white quinoa
  • Slice of lemon
  • 1 teaspoon coconut oil
  • 6 heaped teaspoons coconut yogurt 
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • Half tablespoon maple syrup
  • blueberries for topping
  • raspberries for topping

Method
Base

  1. Soak dates in boiling water for 15 minutes
  2. Line cupcake tray with casings
  3. Drain dates
  4. Put dates and cashews in blender and blend until a paste forms.
  5. Press paste into bottom of cupcake casings and put in fridge

‘Cheese’ Cake

  1. Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk until smooth and creamy
  2. Empty mix into a bowl
  3. Mix in vanilla extract (more can be added depending on desired taste)
  4. Pour mixture into cupcake casings on top of base.
  5. Place raspberries and blueberries on top of cakes
  6. Place in freezer for 4 hours
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