Peanut Butter Banana Chocrust Pie

Absolutely stoked with my recipe! It is oh so creamy, peanut-buttery, sweet & basically delectable. 

Calorie rich however, clean as possible! Every in moderation doesn't hurt :)

Vegan friendly 

Warning: once you start, you can't stop hehe

If you make it, let me know how you go!

You need:

Springform dish

Baking paper

Filing:

500gm silken tofu

300gm natural smooth peanut butter

6-8 dates (depending on desired sweetness)

1/4 tsp himalayan salt

3 bananas

Optional: 5-10 drops vanilla stevia (depending on desired sweetness)

Base:

1/3 cup of cacao nibs

1-2 cups of walnuts and brazil nuts

8 dates (more if not holding)

1 tbsp coconut oil

1/4 himalayan salt

Optional: liquid vanilla stevia (for the sweet tooth)

Frosting:

6 tbsp peanut flour

1/2 tsp stevia

1/8 tsp himalayan salt

Dust with cinnamon

1. food process cacao nibs until they are ground as much as possible.
2. add in the rest of the ingredients until mix and lay in baking paper lined springform pan
3. place in freezer for a couple hours
4. add all filling ingredients (except for the bananas) in a food processor and mix
5. slice banana thinly
6. layer the filling, then banana, then filling, then banana and so on
7. mix the frosting ingredients together and whack on top
8. place in the freezer (I couldn't help myself after 2 hours of waiting, was a beautiful & creamy texture on the pallet..nom) keep in longer for a more frozen dessert
9. dust with cinnamon

DID SOMEONE SAY CLEAN MUDCAKE?!

One of my favourite creations yet! An insanely delectable Raw Mudcake - made the senses run wild - with 2 for 1 texture: a crunchy base and smooth centre. For all you chocolate fanatics out there, give this a go. You won't be disappointed. 

NEED:

Food processor

For the base:

2 teaspoons cacao powder

About 150g almonds

10-15 medjool dates

1/2 teaspoon Himalayan salt

2 tablespoons desiccated coconut

Food process all these ingredients - if they aren't sticking together - add more dates or some maple syrup.

Line tin with some baking paper on the bottom and press base into tin. Place in freezer.

For the filling:

1 medium sized avocado

1 cup cashews (SOAKED OVERNIGHT)

70g cacao powder

About 70g coconut oil

50g coconut sugar

60-70g honey or maple syrup

1 teaspoon pure vanilla essence

Pinch of Himalayan salt

Heat up coconut oil, coconut sugar & honey/maple syrup (low heat)

Then place all ingredients in food processor and blend until smooth (may take a few minutes)

Grab tin out of freezer and place filling in. Freeze over night & then garnish with whatever you may please.

B x

baked zucchini chips & yogurt tahini dip

One word: YUM. 

I love zucchini and its versatility! Makes a great spaghetti substitute and key ingredient in stir-frys, san choy bau and a gourmet burger. I recently morphed them into almond meal battered chips! Complemented by a yogurt tahini dip. Healthy and scrumptious.. Enjoy!

Need:

3 Zucchinis

2 eggs (whisked with a dash of milk)

Almond meal (add whatever you like to it - salt, pepper, parsley, cumin, etc)

Coconut flour

Coconut oil

Tray and baking paper

Greek yogurt (chobani is my fave!)

Hulled tahini (got mine from the local health food store)

1. Oven at 180 and coat baking paper with coconut oil, be generous!

2. Place coconut flour on a plastic bag, followed next by the bowl of whisked eggs, followed by almond meal on a plastic bag.

3. Cut zucchini in chips and coat in coconut flour then eggs then the almond meal.

4. Place on tray and cook for about 30 or until brown. Make sure you turn over to brown each side!

Dip - simply mix yogurt and tahini together. 

B x

DAPPER DO

From this man's quiffed do, to his yellow soles, Nick Wooster is a street-styled vision for every tailored-suit-man. He ooz's the word dapper through his immaculate 6th sense, style. There's not much more to be said due to his crisp outfits speaking for themselves. Suave should be his middle name.

B x

HIGH TEA

Last Sunday my mother held a high tea for her girlfriends at our new abode. I helped her make and prepare the nibbles, and set the table - turned out so cute (and the food was devine - definitely over-indulged)! I made my tradish raw vegan "cheesecake" with an added spin - whole almonds around the outer and swirled the blueberry and raspberry layers together. YUM! (Scones were on their jolly way)

B x

'Threads and a foodie' is about my love of fashion, but most importantly, FOOD! I will be sharing my creations in the kitchen and what I'm loving in the wardrobe, along side some interior design and architecture. Basically, all things with style. 

B x