Week one of our holiday down, and we're about to leave the beautiful city of St Petersburg for Helsinki, Finland. St Petersburg has been magical - I'd never been to Russia before, so it's been incredible learning about the history, architecture, and numerous revolutions the people here have been through. There's also been lots of food tasting of course! Travelling to other countries is definitely my favourite way of finding inspiration for food. So often we get caught making the same old things, so it's incredible to be able to come to another country and try their local cuisine and specialities. It never fails to inspire me with ideas to try back home!
The list of things I want to create healthy plant-based versions of for you and the blog is already overflowing. Vanilla Layer Cake, Cream of Broccoli Soup, Mushroom and Buckwheat Risotto, a deliciously crisp Parsnip, Fennel, Celery, Apple and Carrot Salad with Walnuts and Raisins, Sauerkraut Salad with Red Onion and Dill, and Russian Potato Pancakes with Sour Cream, to name a few. So stay tuned for some of those in a month's time when I'm back in NZ (and if there are any you like the sound of, let me know so I can put them top of the list!).
Meanwhile, this week I'm excited to share with you my absolute favourite recipe from the WHOLE Cookbook. These Chocolate Peanut Butter Bars were something I made when I wanted to recreate the flavours of a classic Snickers bar (chocolate, peanuts, biscuit, for any of you who might not have tried one... if that's possible). I wanted it to be quick though, none of these multiples layers that you then have to cover individually in chocolate. Of course if you've got a Sunday spare then that could be fun, but I'm all about maximum flavour minimum time, and know you often are too!
So these decadent Chocolate Peanut Butter Bars consist simply of a biscuity, peanut buttery base, with hints of caramel, topped with a lusciously thick layer of homemade dark chocolate. They're really easy to make, set quickly, and the flavours are just divine. If you're a Snickers fan then you have to try these - I guarantee you'll love them!
I hope you love these Chocolate Peanut Butter Bars as much as I do. And if you give them a go, share your versions with me on Instagram with the tags @begoodorganics and #begoodorganics - I'd love to get a sneak peak into your kitchen, and always enjoy hearing your success stories with my recipes!
Meanwhile we're off to explore Helsinki, and discover what delicious treats the Fins have in store for us there. Til next week, stay happy and well.
PS If you liked this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. If you're not already subscribed to my weekly recipe emails, make sure you do that here too!
Makes 12 bars
Takes 15 minutes + 1 hour set time
Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart
Always use certified organic, local and fairly traded ingredients wherever possible
1 c rolled oats
1/2 c peanut butter
6 medjoul dates (pitted)
2 tbsp coconut oil or cacao butter (melted)
2 tbsp coconut nectar
1/2 tsp vanilla powder
Pinch of sea salt
1/2 c cacao butter (melted)
1 tbsp coconut oil (melted)
3 tbsp coconut nectar
1/2 c cacao powder
1/2 tsp vanilla powder
Pinch of sea salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Photos by the amazing Bronwyn Kan, author of the WHOLE Cookbook
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!
A healthy version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat, Tony's proclaimed them "the best thing you’ve made in weeks”. You be the judge!
You will be blown away by the incredible flavour of this quick and easy no-bake crumble. Think juicy sweet apple, a dotting of sour blackberries, all encased in a buttery, walnut-y crumb. Add a dollop of coconut yoghurt or ice cream, and afternoon tea/dessert is served!