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London, SE16 7bu
United Kingdom

Raw, vegan, gluten free, dairy free and refined sugar free desserts and treats! 

Recipes

Filtering by Tag: dairyfree

Peanut Butter Filled Raw Chocolate Hearts

Claire Dinan

It doesn’t get much better than peanut butter and chocolate in our eyes. These beauties are perfect to keep in the fridge and pop in the mouth when the sweet cravings hit. For all you peanut butter lovers out there, this one is for you.

What you need:

1 Heart mould tray  
1 Bain Marie 

Ingredients:

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Chocolate:
1 cup/200g cacao butter (finely chopped/grated)
3-5 tbsp maple syrup
1/2 cup cacao powder
1 tsp vanilla extract
Pinch sea salt

Peanut butter filling:
3/4 cup natural smooth peanut butter

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Method:


1. Melt the cacao butter in a Bain Marie over a medium heat until completely melted (if you don't have a Bain Marie don't worry, a bowl over a saucepan does the same job!)

2. Take off the heat and whisk in the cacao powder, maple syrup, vanilla extract & salt

3. Pour a small amount into each of the moulds (about half a centimetre) then place in the freezer for 5-10 mins to set

4. Take the tray out of the freezer and spoon in about half a teaspoon of peanut butter into each mould

5. Carefully pour the rest of the chocolate over the peanut butter until each mould is flat and smooth

6. Place back in the freezer for 20 minutes until completely set, then gently pop each one out! Store them in a container in the fridge/freezer and enjoy!

This recipe was created by our very own brand ambassador Gina Burgess. Gina has a passion for a vegan, GF and refined sugar free lifestyle. She loves baking and creating healthy recipes and we’re proud to have her as part of the Nutty Family! You can find her on Instagram at @ginabnutrition

Salted Almond and Date Caramel

Claire Dinan

IT'S PANCAKE DAY TOMORROW! We often get asked to share the recipes we post so in celebration of pancake day, we thought we would start with this salted almond and date caramel recipe. Don't feel the need to limit yourself to only using it as a pancake topping though- this little number can be eaten with just about anything. Spread it on toast, pipe it on top of a raw cheesecake, make truffles and coat them with chocolate or just straight out of the jar with a big spoon (our personal favourite). With only five ingredients and a processor needed you'll be a much happier person in no time at all. 

INGREDIENTS

2 cups dates
1/4 cup roasted almond butter
1/4 cup almond milk
1 tsp raw vanilla powder
1 tsp salt

METHOD

1. Soak your dates in warm water for 15 minutes
2. Drain your dates and pop them in the food processor or high speed blender
3. Process the dates for a few minutes
4. Add the almond butter, milk and salt and blend until smooth.

Make sure you regularly scrape down the sides. 

Voila! You now have a delicious caramel spread. Bottle it up and store in the fridge for up to a week.