With Easter right around the corner I know many of you are looking for sweet treats that don't ruin your diet plans, be that avoiding dairy or wheat or just not overindulging on the sweet stuff.
So with that in mind, I thought now would be the perfect time to share with you one of my favorite easy to make treats - it's vegan so free of dairy and also wheat free (to make it Gluten Free, ensure you buy Oats labeled Gluten-free).
I originally made this recipe for a friend as I wanted to make her a gift to celebrate the holiday season, there have been a few little changes since then and I'm happy to share this little recipe with you.
I love this recipe because it features one of my favorite ingredients which is oats. Oats are a great source of fibre, when eating them in your diet regularly they can assist in reducing LDL and total cholesterol levels, reduce blood sugar and insulin response and increase the growth of good bacteria in the gastrointestinal tract. So for those of you suffering from dysbiosis eating plenty of fibrous oats along with a probiotic supplement will assist with rebalancing your gut bacteria.
Peanut butter and chocolate go so well together so I couldn't resist adding it to this recipe. When selecting a peanut butter, I always recommend you check the ingredients list if it contains anything other than just peanuts give it the flick and search for a product that is 100% peanuts. Why do I recommend that? Some brands can have as much a 5 teaspoons of hidden sugars in one serve of peanut butter on top of all the other unnecessary ingredients.
Speaking of sugar, you may be thinking this is a sugar-free treat - Sorry I can't say this is a sugar-free recipe as it still contains a small amount of maple syrup which whilst it does contain some trace minerals it's still basically just sugar at the end of the day. However compared to most sweet treats it contains less sugar and has lower GI level reducing those sugar highs and lows, so just enjoy this treat in moderation.
1 Cup Peanut butter
2 Cups Oats
1 teaspoon Rock Sea Salt (optional) + additional salt for garnishing
1 tablespoon Pure Maple Syrup
200g of Cooking chocolate of your choice or make your own raw chocolate with:
1/4 Cup Cacao powder
200g Coconut oil
2 - 3 Tablespoons Maple Syrup
Makes 15-20 truffles
1. Place all oats in a food processor and blend for 30 seconds until roughly blended
2. In a bowl combine oats, peanut butter, maple syrup and salt (optional) until well mixed, if the mixture is too dry and not sticking together add some extra peanut butter
3. Roll mixture into small balls and place in the freezer for 30 minutes to set.
4. Either melt chocolate of your choice over a low heat or to make your own raw chocolate by adding coconut oil to a small pot, over a low heat stir until the oil has just melted, remove from heat and combine with cacao powder and maple syrup.
5. Allow the mixture to cool by placing in the freezer for 15 minutes.
6 Get preprepared oat and peanut butter mixture and coat each truffle in the chocolate mixture thoroughly and place on a small tray lined with baking paper.
7. Place a few pieces of rock salt on top of each truffle and place in freezer for the chocolate to set
8. Once set they are ready to gift, eat and enjoy (in moderation)
** Because coconut oil melts on exposure to heat these are best kept in the fridge until serving, for a more heat tolerate treat you can use pre-made cooking chocolate that suits your dietary needs and preference.
- Happy Easter and I hope you all enjoy a nice break relaxing with your loved ones