This recipe is by @naturalbornfeeder (Rozanna Purcell). These are really easy to make and are a sweet snack ☕
16 medjool dates
16 teaspoons peanut butter
70g dark chocolate melted
Topping: 30g chopped hazelnuts or Sea Salt method
Make an incision lengthways in the date and remove the stone. Prepare a flat baking tray, line with some parchment paper (make sure tray fits in the fridge). To fill the dates, open the date and add the peanut butter, dip half in the melted chocolate, roll in the hazelnuts or add a sprinkle of sea salt on top and place on the tray. Place in the fridge until chocolate is set. Store in an airtight container so the dates don’t dry out.
This smoothie was quite thick so I would recommend adding more than 300ml milk. I like the combination of peanut butter, banana and cocoa powder and this is a smoothie I would make again.
2 tbsp cocoa powder
1 tbsp peanut butter
1 tbsp porridge oats
1 tbsp flax seeds
1 tbsp chia seeds
Add the bananas,cocoa powder, oats, seeds, peanut butter and 300ml milk and blend for at least 30 seconds, until completely smooth. If it is is too thick, add some more milk and blend again. Pour into two glasses and serve with a straw.