Tag Archive | snack

♥ Chocolate, coconut and raspberry nutty date bars

20140328_072642_zpsswdb0tlf ps2

I like to take these bars to work in case I get hungry, especially since the canteen doesn’t cater well for vegans.

They’re super easy to make as well, simply throw all of the ingredients into a food processor and when coarsely ground spread into a tin lined with cling film before chilling in the fridge overnight. Simple!

Chocolate, coconut and raspberry nutty date bars:


  • 1 x 32 g raspberry liquorice bar (completely optional – I had a Panda bar that needed using up)
  • ½ x cup cashews
  • 1 x cup almonds
  • 200g pack of dates (pitted and roughly chopped)
  • ½ x cup frozen raspberries
  • ¼ x cup desiccated coconut
  • 3 x tbsp drinking chocolate (I used Cadbury’s – make sure it’s not the instant version)


  1. Put all ingredients into a food processor and whizz until all ingredients are coarsely ground. The mixture should bind together when pinched.
  2. Spoon into a container (e.g. a baking tin), lined with cling film and using the back of the spoon, press down. 20140328_072427_zps9jjvgkeo ps4
  3. Refrigerate overnight.
  4. Turn upside down onto a chopping board and peel off the cling film. Cut into bars and wrap individually in tinfoil. Store in the fridge.

20140328_073210_zpsr2cltcqf ps1

In the not too distant future I’ll be in France, staying in the arse-end of nowhere for three nights with work. Call me paranoid but I don’t want to go hungry, so I’ll be popping a few of these babies into my suitcase!

 20140328_072526_zps41rjpn9e ps3









Share Button

♥ Date and nut crumble

A very easy recipe today – Date and nut crumble. A perfect snack to pop into your lunchbox.

DSCF5119 ps1

The trickiest bit is finding two identical baking tins. And maybe pitting all the dates, that’s always a boring task…


  • ½ x cup almonds
  • ½ x cup cashews
  • ¼ x cup raisins or sultanas
  • ¾ x cup pitted dates
  • ½ x tbsp cocoa powder



  1. Add all ingredients into a food processor and blend until a coarse paste is formed. To check if blended enough, squeeze a bit of the mixture between your finger and thumb. The mixture should bind together.
  2. Spoon the mixture into a lightly greased baking tin (I used a round one with a 9 inch diameter) and press down.
  3. Lightly grease the underneath of an identical baking tin and press down hard on the top of your crumble. Add a weight to the top of the baking tin (I used a large jar of golden syrup) and leave in the fridge for at least a couple of hours, but preferably overnight.
  4. Remove from the fridge and take off the top baking tin.
  5. Turn upside down onto a chopping board and gently tap the bottom baking tin until the crumble drops out.
  6. Slice up and enjoy!

DSCF5116 P2

I individually wrapped mine up in tinfoil so I could take one to work each day.

Flash-Gordonette… x

Share Button