A perfect time of year for this seasonal recipe using freshly foraged chestnuts! Make sure you collect the opened prickly shell ones, which litter our forest floors at this time and it makes a fun day out collecting them. Mind your fingers on the shell spikes and the smooth shelled chestnuts are toxic so you clearly want to avoid them. If you can’t get hold of fresh chestnuts, purée is usually available in the stores.
Smoothie bowls are all over Instagram at the moment, so we thought we’d share our favourite recipe with you.
It’s as easy as A-B-C.
Avocado, Banana and of course CAROB!
This smoothie bowl is very satisfying and a much healthier treat than chocolate ice cream. The carob powder has a naturally rich and sweet taste, which means you don’t need to add any extra sugars. And the frozen bananas and avocado are creamy and packed with nutrients like potassium, vitamin C and B vitamins.
It’s perfect for breakfast or serves 2 as a snack.
1/2 (60g) ripe avocado
2 ripe (240g) bananas
1 cup (240ml) rice milk
1 heaped tbsp (13g) Savvy roasted carob powder
1 tsp (4g) cacao/ cocoa powder
optional- 1/2 tsp coconut sugar or other sweetner
Peel the bananas and cut into 2cm chunks. Put the chunks into a zip-lock bag and place in the freezer for at least 5 hours.
Add all of the ingredients to your blender and mix until smooth. You might need to stop and scrape down the sides a few times.
Transfer the mixture to a bowl and add your favourite toppings. We love coconut yoghurt, mixed berries and chocolate sauce!!
If your blender is having trouble mixing the ingredients wait for 10 minutes until they have thawed out a bit and try again.
Freeze the mixture into ice lolly moulds for a yummy treat.
After Rachel’s amazing Bliss Balls recipe we were inspired to name this similarly, but these bliss bombs (or bliss blobs if you like) are quite different, in fact they are quite naughty compared to much of the food we feature! They’re just a little bit sticky, the way we know you like it 😉 – I wanted to use up some dairy-free dark chocolate that typically doesn’t have much taste on its own, so here goes.
Starting with your broken up chocolate pieces and cashew nuts, put everything into your bain marie (double boiler) and as in the video above, just stir and break up the lumps. When it’s all melted, spoon onto greaseproof paper according to what size you want them A tablespoon is good as these are extremely moorish, although a teaspoon would be fine too. Place in the fridge for an hour.
When they’ve cooled down you should be able to get a sharp knife underneath them to arrange on a plate.
Sprinkle with the coconut and place a piece of carob nibble in the top, giving the whole experience a fantastic extra bit of crunch.
Dust with more carob powder and add some red fruit, they would go well with strawberries as well as raspberries or even fresh cherries. I’ve also added some blueberries.
You can serve with cream if you wish and honey into the main mix can improve the sweetness if you’re partial.
You could also add dates or crystallised ginger to the mix… experiment and let us know in the comments below!
Quick, easy and indulgent Savvy Christmas Snowball Truffles.
Makes around 24.
These are an absolutely delicious and indulgent treat for the discerning health-food connoisseur. They’re lovely and soft with the nuts providing nibbly bits. Perfect for Christmas parties and when the kids come home – get them to make them!
One (200g) jar of Date & Sesame Savvy (or try Chocolate for that extra cocoa-kick!)
100g desiccated coconut, plus extra for rolling
75g mixed nuts
40g cocoa powder
1/4tsp almond essence (optional)
1. Put the Savvy in a medium sized bowl.
2. Chop the nuts in a food processor and add to the Savvy with the coconut and almond essence.
3. Sift the cocoa powder into the other ingredients then mix thoroughly with a wooden spoon – the mixture will be quite stiff.
4. Break off truffle-sized pieces of the mixture and roll into balls, then roll them around in the extra coconut.
5. These are great served chilled from the fridge. Enjoy!