Ingredients

For the base:

1 cup peanuts

1 tbsp cacao nibs 

1 tbsp chia seeds

1 tbsp desiccated coconut (I used Coconut Merchant)

8 medjool dates

Pinch salt

For the middle:

2 tbsp peanut butter of choice (I used Manilife as it's really smooth and creamy)

For the topping:

80g dark chocolate (I used Benefit Protein Chocolate)

1 tbsp coconut oil

½ tsp sea salt

1 tsp cocoa powder 

Method

For the base

Roast the peanuts and cacao nibs at 180ºC for 10 minutes

Add the nuts and all of the other base ingredients in a food processor and blitz until combined

Press the mix down into a lined brownie tin then add the runny peanut butter layer over the top and set aside

Using a bain marie, melt the chocolate, coconut oil and cocoa powder together until combined then pour over the top of the peanut butter layer 

Sprinkle a little sea salt over the top and leave in the fridge to set 

Slice and enjoy!

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Ingredients

For the base:

1/4 cup almonds

1/4 cup cashews

1/4 cup cacao nibs

1 tsp chia seeds

1/4 cup dessacated coconut

6 medjool dates

1 tbsp coconut nectar / maple syrup (optional)

For the chocolate topping

100g dark chocolate

1 tsp coconut oil

Method:

Preheat the oven to 180ºC and roast the cacao nibs and nuts for 10 minutes

Add the roasted nuts and cacao nibs to a food processor along with the dessacated coconut and chia seeds and pulse until a sticky texture has formed *Depending on how juicy your dates are, you may need to add another 2

Add 1 tbsp of the nut and date base to the bottom of a lined muffin tin

Melt the dark chocolate with the coconut oil then pour over the top of the base, pop in the fridge to set and enjoy!

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Ingredients

Dry

2 cups flour

½ cup sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp ginger

½ cup chopped walnuts

½ tsp salt

Wet

1 cup apricots (soaked in water)

1 cup benefit carrot juice

¼ cup olive oil

For the icing

2 tbsp vegan creme fraiche or cream ‘cheese’

2 tbsp icing sugar 

1 tsp cinnamon 

Squeeze fresh lemon juice

Method

Preheat the oven to 180ºC

Mix all of the dry ingredients together in a bowl 

Add the apricots, benefit carrot juice and olive oil to a food processor and blitz until combined 

Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it 

Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes clean out

For the icing, simply mix all of the ingredients together and pour over the cake once cooled

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Ingredients

100g 70% chocolate

1/4 cup biscoff spread

2 tbsp raspberry chia jam *recipe here*

1/4 cup cornflakes

Method

Melt 50g of the dark chocolate then pour into the bottom of 6 silicone muffin trays (if you don't have a silicone one, use muffin cases) then pop in the fridge for around 15 minutes to set

Add a layer of the chia jam, followed by a spinkle of cornflakes, followed by a spoon full of biscoff spread, repeat for all of the cups then set aside

Melt the other 50g of chocolate and pour over the top then leave to set in the fridge for a further 15 minutes

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Ingredients

1/2 cup 70% chocolate

20-30 pretzels

2 tbsp peanut butter

pinch sea salt

Method

Melt down the chocolate in a small bowl

Carefully dip or spoon the peanut butter onto half of the pretzel

Dip the other half into the chocolate then place on grease proof paper

Repeat until all of the pretzels are complete, then sprinkle a little sea salt onto the dried half of chocolate

Pop in the fridge and enjoy as a snack Pit Barrel Cooker isn’t marketed as a smoker, but rather a cooker. Pit Barrel Cooker is a top-loading steel drum cooker that is designed to work at a specific temperature. Sometimes called an ugly drum smoker (UDS), this style of cooker puts foods directly over the fire in a closed space that limits airflow to hold temperatures low and consistent. Simply put, this style of cooker is a steel barrel standing upright on legs with vents in the bottom, a basket for charcoal in the bottom, and racks or hooks for holding the food toward the top just under the lid. Visit Rotorm.com for more information!

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Peanut Butter Tart

For the base:

1 cup sunflower seeds | 150g

1/2 cup pumpkin seeds |70g

1/4 cup cacao nib | 40g

1/4 cup desiccated coconut  | 40g

1 1/2cup 180g dates (medjool, so they're nice and juicy)

2 tbsp peanut butter

For the filling:

3 tbsp peanut butter

1 tin coconut milk (just the fat on top of the can)

100g 70% chocolate

Pinch sea salt

For the topping:

1/4 cup biscoff spread / Substitute for GF caramel sauce

1/4 tsp sea salt flakes

Method

Preheat the oven to 180°C  and roast the seeds for 10-12 mins

Once toasted, pop them into a food processor with the dates, desiccated coconut and peanut butter and blend until combined

Pack the mix into tart tin (with removable base), add the peanut butter to the base and pop in the fridge

Using a ban marie, melt down the coconut fat* then add the broken up chocolate, don’t let it boil though

Pour over the melted chocolate into the tart base and pop back in the fridge to set for around an hour

Melt the biscoff spread and spoon on top of the set chocolate

Sprinkle the sea salt

ENJOY

*Buy full fat coconut milk and use the fat that sits at the top of the can. Don't worry if the liquid goes in, it'll just make it a little thinner in texture.*

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