Our lovely friends at The Wellnest have provided their top secret recipes for the SoBa tribe’s favourite festive treats! These goodies are guaranteed to be a crowd pleaser this holiday season, so keep reading and prepare for some serious mouth-watering goodness…

 

Nut Butter Chocolate Meltaways

Chocolate is a language everybody understands. These hand made fusion of nut butter and chocolate is a gift that keeps on giving. These chocolates are rich in antioxidants and good fats, that truly satisfy, meaning you’ll never have to eat the whole block again.

 

Basic Raw Chocolate

1/2 cup melted coconut oil

3 Tbsp. melted cacao butter

¾ cup raw cacao powder

1/3 cup rice malt syrup

pinch of sea salt

Nut Butter Filling:

1/2 cup nut or seed butter (peanut, cashew, hazelnut, sunflower seed)

 

Directions:

  1. In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter. Add rice malt syrup and whisk to combine.
  2. When smooth and uniform, remove from heat and add in cacao and sea salt. You can adjust the sweetness and saltiness to your preference.
  3. Spoon just enough liquid to cover the bottom of a silicon chocolate mold or paper muffin cups (or fill them up if you want to make plain chocolate).
  4. Transfer to the freezer for 10 minutes or until until solid.
  5. Spoon the nut butter over the solid chocolate later, flattening with you fingers if needed.
  6. Drizzle the remaining liquid chocolate on top, ensuring the filling is completely covered.
  7. Place back into the freezer and allow to set for a further 10-15 mins. Be patient! Make a cup of tea, wash your hair, call your mother.
  8. Store in an airtight container and enjoy!

 

Salted Chocolate + Pecan Pie Nice Cream Bars

Brownie layer

1 cup almonds

1 cup walnuts

1 cup medjool dates

3 tbs raw cacao powder

1 scoop vegan vanilla protein

pinch of salt

Pecan Pie Nice Cream Layer

1 cup medjool dates, soaked overnight

1 cup natural pecans

1 large ripe banana

2 tbs whipped coconut cream

2 tbs coconut nectar or maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

Chocolate Layer

50g coconut oil

3 tbs raw cacao powder

2 tbs maple syrup

pinch of salt

Chopped nuts for topping

 

Directions:

  1. To make the brownie layer firstly place the almonds in a high speed food processor and blitz until you make a coarse flour.
  2. Add the remaining ingredients and pulse until it becomes moist and crumbly, just holding together when pinched.
  3. Line a square baking dish with baking paper and evenly press the brownie mixture to form the first layer. Place in the freezer while you are making the nice cream layer.

Nice Cream Layer

  1. In a clean food processor bowl, blend all the ingredients until smooth and creamy.
  2. Dollop over the chilled brownie mixture and spread evenly using a spatula.
  3. Cover with plastic wrap and place in the freezer for at least 4 hours.
  4. Remove from freezer and cut into desired bar shapes using a hot knife (run it under hot water).

Chocolate Layer

  1. In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and add maple syrup and whisk to combine.
  2. When smooth and uniform, remove from heat and add in cacao and sea salt. You can adjust the sweetness and saltiness to your preference.
  3. Set aside to cool a little before drizzling over the ice cream bars and topping with nuts.

    Place the ice cream bars in an air tight container, and keep them in the freezer.