Raw Chocolate Brownie Bar

Raw Chocolate Brownie BarA delicious recipe that does not require cooking has minimal ingredients and a great snack for busy days!!
And just in time for Easter treats…


1 cup packed pitted, soft dates (or medjool dates)
1 cup warm water
½ cup raw almonds
½ cup walnuts
3 Tablespoons cacao nibs
2 Tablespoons cacao powder

  1. Line a 23 by 5cm loaf pan with non-stick paper.
  2. Combine the dates and warm water in a small bowl. Let stand for 5-10minutes until soft. Drain and pat dry with    paper towels.
  3. Place the almonds and walnuts in a food processer until finely chopped (but not a paste). Add the prunes, process, using on/off pulses, until the prunes are finely chopped and blended and the mixture begins to stick together and clump on the sides of the bowl.
  4. Transfer the mixture to the prepared pan. Place a large piece of non-stick paper atop the bar mixture and use it to spread and flatten the mixture evenly in the pan, leave the paper to cover. Refrigerate for 30minutes
  5. Lift the mixture from the pan and transfer to a cutting board. Uncover and cut into approx. 6 bars.

How to store bars:  Tightly wrap the bars individually in plastic wrap.

                                    ROOM TEMP: 3 days
                                    REFRIGERATOR: 3 weeks
                                    FREEZER: 3 months in airtight container; thaw 1 hour.

Healthy Snack Recipe: Vegan Almond Butter Apricot Bites

Who wants to turn on the oven in this heat? If you’re craving a sweet, cookie-like snack that’s high in protein and flavor but don’t want the hassle (and temperature) of an oven, then whip up these quick and easy almond butter apricot bites. All you need is a handful of ingredients and a food processor, and you’re set.

Vegan Almond Butter Apricot Bites

This vegan treat is perfect for snacking before a workout but is sweet enough to satisfy your dessert cravings.

Vegan Almond Butter Apricot Bites


1 cup raw almonds
1 cup raisins
1/2 teaspoon cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut


  1. Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
  2. Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
  3. Remove the dough and place it on a cutting board or counter that’s covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
  4. Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
  5. Using a sharp knife, cut the square into 25 smaller squares.
  6. Store the bites in an airtight container in the fridge.

Makes 25 Bites.

Vegan Almond Butter Apricot Bites


Miso Enriched Barley and Vegetable Soup

Pearl barley is a nutritious grain most commonly associated with soups. Its chewy texture gives substance, making it an ideal winter soup base.

The recipe is vegan, but I like to add a dollop of sour cream for extra richness (making it then vegetarian).

Pearl barley (grain) with the combination of soya (legume) from the miso and Braggs Aminos or Tamari makes a complete protein.

• ½ cup pearl barley

• 2 bay leaves

• 2 litres boiling water

• 2 Tbsp olive oil

• 1 tsp hing/asafoetida

• Freshly ground black pepper

• 1½ tsp salt

• 1 cup each of grated carrot, beetroot and parsnip

• 1 stick celery, sliced

• 2 cups cabbage, chopped

• 4 Tbsp Braggs Aminos or Tamari

• 1 Tbsp sesame seed oil

• 2 Tbsp miso, light-coloured such as Aka or Shiro

Handful fresh coriander or parsley, chopped

Rinse barley and place in soup pot with water and bay leaves. Bring to boil, then reduce to simmer until barley is tender.

Add olive oil, hing, pepper, salt, grated vegetables and celery to barley and cook a further 10 minutes. Add cabbage, Braggs or Tamari and sesame oil, and continue to cook until cabbage is tender.

Mix miso to a paste with 2 Tbsp of water, then add to soup with coriander.

Blend to serve. Do not re-boil.