If you ask anyone who knows me they will tell you: ‘yeah, she’s a foodie alright’! And I admit, I can be talking endlessly and selfishly about my love for food; taking snapshots each time I’m happy with the results of my culinary efforts is now a daily business routine. As everything carries a bit of inspiration, from street food corners and plucky coffee shops to the posh most magazine talked hotspots, I’ll start sharing with you bits and pieces of this vast field: creative food but with a highlight on how this can change our lifestyle for the better.
Living in this gripping metropolis where I serve cultures infusion for tea and remember where I came from at supper, only makes me constantly seeking out for more. Yet, since I’ve become a mother another hobby is taking shape: spying on other mums’ recipe ideas and researching healthy trends while creating my own as, my friend, Michelin star restaurants may teach you how to master a coq au vin but they won’t make you an expert in crafty foods with faces, energy packed treats for busy mums or baby purée delightful masterpieces that your baby will most likely share with the walls and floor of your kitchen before getting addicted to the cooking superfood treats.
This first recipe I’m about to share with you is not from my own cookbook, it belongs to a good friend of mine, also a mum and a savvy solution seeker on healthy living. And we all know tiredness increases our cravings for sugar while angering our sweet tooth, therefore we should start with something we won’t feel guilty about!
White Chocolate Protein Energy Bars
The recipe is extremely easy to prepare once you have the key ingredients below. You will need minimum cooking skills on this, believe me! It’s super delicious and will give you the extra energy you need for a busy day. Pack it in your children’s backpack or your husband’s lunchbox and they’ll ask for more. So here it goes:
200gr raw cacao butter
1 cup pitted dates
1 1/2 cup raw almonds
20gr Sunwarrior Blend Vanilla powder (or your desired protein powder)
2 tablespoon chia seeds
1 teaspoon vanilla powder
Pinch of Himalayan Salt
- Melt the cacao butter at the minimum setting ‘bain marie’ to keep it under 42 degrees in temperature, which is the ‘raw’ threshold.
- In a food processor, place the pitted dates and process for a bit until broken down, add almonds and process a bit more to break the almonds down as well.
- Add the chia seeds, vanilla powder & Himalayan salt and process until thoroughly mixed.
- Add the melted cacao butter and mix once again
- Cover your desired mould with baking paper and place the mixture on it pressing down to make sure the bars are compacted and will keep their shape once they set
- Place the mould into the freezer for about 1 hour to harden and then take off the mold and cut to your desired shape
- Keep in the fridge for a hard bar or outside of the fridge for a soften version.
Life – you can keep it for up to 7 days (or longer if kept in the fridge).