Puffed Buckwheat and Peanut Butter Cups
This simple snack makes a great energy boost full of natural fats and wholesome ingredients, it can be stored in the fridge or freezer so it is ready and waiting for you to munch on when every the snack attack urge hits you.
Firstly pop the dates, softened peanut butter and softened coconut oil into your blender and give it a blitz. If the peanut butter and coconut oil are not softened then give them a zap in the microwave first or warm until melted on the hob first then add them in with the dates to your blender. Scrape down the sides of your blender with a spoon to make sure everything is being mixed together.
Secondly add in your cacao powder and blend it in until it is thoroughly incorporated.
Thirdly stir in the final ingredients by hand and don't over do it as you still want the crunch and puff from the two types of buckwheat.
Pop the mixture into cupcake cases or a silicone muffin tin or flatten the mixture out on a baking tray.
Put them in the freezer for a minimum of 1 hour to firm up. Take them out shortly before you want to eat them. I like eating them straight out of the freezer but take care with your teeth !
If you make yours in a baking tray, once they are firm you can break them down into pieces, bag them up and keep them in the freezer.
Most of the ingredients in this recipe are quite easy to find these days so don't be put off by them and they are handy to have around too. Quinoa flakes make a delicious porridge with coconut milk if you don't eat gluten and buckwheat adds crunch to granola for example. But, if you are unsure where to buy any ingredients click on the links below to see where I buy some of mine from.
These are a handy pudding to have in the freezer or to enjoy as a snack as they are full of protein and good fats but only as a treat as the dates make them quite high in fructose. So yummy. xo
Ingredients
Directions
Firstly pop the dates, softened peanut butter and softened coconut oil into your blender and give it a blitz. If the peanut butter and coconut oil are not softened then give them a zap in the microwave first or warm until melted on the hob first then add them in with the dates to your blender. Scrape down the sides of your blender with a spoon to make sure everything is being mixed together.
Secondly add in your cacao powder and blend it in until it is thoroughly incorporated.
Thirdly stir in the final ingredients by hand and don't over do it as you still want the crunch and puff from the two types of buckwheat.
Pop the mixture into cupcake cases or a silicone muffin tin or flatten the mixture out on a baking tray.
Put them in the freezer for a minimum of 1 hour to firm up. Take them out shortly before you want to eat them. I like eating them straight out of the freezer but take care with your teeth !
If you make yours in a baking tray, once they are firm you can break them down into pieces, bag them up and keep them in the freezer.
Most of the ingredients in this recipe are quite easy to find these days so don't be put off by them and they are handy to have around too. Quinoa flakes make a delicious porridge with coconut milk if you don't eat gluten and buckwheat adds crunch to granola for example. But, if you are unsure where to buy any ingredients click on the links below to see where I buy some of mine from.
These are a handy pudding to have in the freezer or to enjoy as a snack as they are full of protein and good fats but only as a treat as the dates make them quite high in fructose. So yummy. xo