Chocolate Peanut Butter Vegan Bites

When it comes to snacks, if it doesn't have at least forty eight e-numbers then I couldn't be any less interested. I like saturated fats, I like added sugar, and I like preservatives - that's just the way I am. But - despite my love for confectionary I do know that it's probably not the best thing that i could put in my body (and let's face it, it probably won't help me in the ab department), so for the past few weeks I've been experimenting in the kitchen in order to find healthy snacks that are easy to make and - above all - delicious as hell. And these my friends, are just that - delicious as hell.

Now these aren't going to be the sort of snack that I suggest you pick up at every god-given moment, purely because they're made up almost entirely of peanut butter. Instead, these little guys are more of a thing to eat when you're lacking energy or craving something super sweet. It'll feel like you're eating a Reece's cup, but without the guilt. Plus, making  your own snacks makes you feel like a domesticated goddess. And you get to lick the spoon. Bonus.


1 medium glass bowl
1 small plate
1 wooden spoon
1 tupperware box
A food processor



3 tbsp peanut butter (or any nut butter)
2 tsp cacao powder or cocoa powder
1 handful dried dates (pitted is best)
2 tbsp raw almonds (whole or crushed)
tsp agave nectar (or any natural sweetener)
3 tsp seeds of choice (I used flax)
1 tbsp desiccated coconut (optional)


Step two:

Add the peanut butter, almonds, cacao powder, seeds and agave nectar to the bowl and combine together.

Step four:

Add the chopped dates to the bowl and combine witht he other ingredients. Add more sweetener or cacao to taste.

Step six:

Pour the coconut onto a plate and lightly coat each bite. Pop your bites into the fridge for fifteen minutes to harden, then get scoffing!

Step one:

Soak the dates in a jar of water to help soften them and bring out the sweetness. Blend the almonds until they're of a sand-like texture.

Step three:

Drain the water from the dates and chop them up into small pieces. The larger the chunks, the more textured your bites will be.

Step five:

The mixture should now have the consistency of thick peanut butter. Roll spoonfuls of the mix between your hands to create spheres.

Et voila! Seriously tasty balls. My favourite time to eat them is right before I head off to a spinning class (yes, I've become one of those people) or when I'm lacking energy throughout the day. They last for about a week or so as long as you store them in an air tight container, but to be honest, I'd be surprised if you hadn't eaten them all in the first forty eight hours..

Will you guys be making these at all? I promise they taste good. Honest!

How to make healthy (and tasty) chocolate vegan fudge

How to make ketogenic chocolate fudge brownies low carb

If it was my choice, I'd eat Haribo fried eggs for breakfast, a tub of Ben & Jerrys for lunch and an entire red velvet cake for dinner - but let's face it, I don't think I'd be fitting into my leather skinnies if that were the case. So with that in mind, I've decided to introduce you guys to what is potentially the healthiest chocolate fudge recipe around. Sugar free, vegan, low carb and good for you? Oh it's possible.


200g ground almonds
2 tbsp almond milk
2 (very ripe) bananas
2 tsp raw honey
1 tbsp carob powder (or cocoa)
1 tbsp stevia



Mix together the almond milk and ground almonds in a microwavable bowl. Chuck it in the microwave for 30 seconds to help thicken the stuff! It should come out fairly light and fluffy.

Next mash up the two bananas in the bowl. The riper the better (AKA the more brown and gross they look, the better), as it'll make for a smooth consistency once smushed. 

Add in the carob/cocoa powder, honey and sweetener to taste, and mix together.

Spread the mixture into a plastic tub (or tray lined with greaseproof paper) and chuck into the freezer to er, freeze. It should only take 1-2 hours depending on your fudge thickness.

If you're impatient like me you could always eat it straight from the freezer (sensitive teeth-ers beware), but if you want a more authentic fudge texture just leave it on the side to thaw for a few minutes. You're welcome.


Will you be making this?!

How to make (tasty) roasted kale chips


After letting you guys in on my latest health kick I've had a few questions about the Ketogenic diet (full post coming soon on that one). Long story short, this diet pretty much means no carbs, which means snack options are very, very limited. Anyone with remote access to the outside world knows the overwhelming benefits of kale, but it's not exactly the tastiest veggie on the planet. I decided to try my hand at making some crispy kale chips, and - whilst they might not taste as good as my usual fat-packed potatoes of choice - they definitely help with my cravings!

You will need:

One bag of curly kale
Coconut or olive oil
Sea salt (or seasoning of choice)
A baking tray


Step one:

Wash your kale and leave it to dry. If you're impatient like me you'll just empty the bag straight away, but I'd definitely recommend giving it a rinse before hand. Make sure your kale is completely dry before you move onto the next step, otherwise it'll pretty much shrivel in the oven!

Step two:

Next go through the leaves (yes, all of them) and pick out all of the large stalks. It may be time consuming, but you definitely don't want to be munching on gooey kale bits later on. Trust me on that one.

Step three:

The next thing to do is to coat your kale in your oil of choice. Personally I like to use coconut oil, which I warm up by rubbing between the palms of my hands (it's also really good for your skin, score!). To coat the leaves I dip my oil-covered hands into the bowl and rub them around to make sure every piece of kale is fully covered.



Step four:

Now it's time to add your flavourings. You can pretty much add anything you want, but my personal favourite is a pinch of sea salt with some balsamic vinegar. I've heard parmesan cheese chips are excellent. Mm, cheese. Spread them evenly over across a baking tray, making sure that they don't overlap and drench them in your toppings!

Step five:

Now it's time to get cookin'. I've found that settings generally vary when making these little guys, but I'd say the best temperature to start off with is 180 degrees, as it cooks them quick enough (so that you don't drool all over your floor) but also lets you keep track of them too. There's a fine line between crispy kale and completely charcoaled kale, so be sure to keep your eye on them the first time around to make sure you don't end up with a tray full of disappointment.

Step six:

After around ten to fifteen minutes they should be done! Now this is the hardest part of all: take them out of the oven and leave them to cool for around five minutes. These five minutes will be the toughest five minutes of your life, so brace yourselves - it's going to get emotional. But once the five minutes are over? Get stuck in!


Let me know if you try these! Also leave your favourite healthy snack in the comments section below!