Generally we’re always worrying about what to put in the kids lunchboxes and whilst I know that’s important what about us? What about our lunchboxes?

Unfortunately these aren’t appropriate for most kids lunchboxes, unless they’re in high school where there’s more flexibility in what they can take, but for us as working parents sometimes we really need a mid afternoon snack to get us through the day.

These peanut butter bliss balls are a healthy, raw, vegan and satisfying snack with a nice blend of good fats, natural sugars and carbohydrates and you’ll only need one or two to get you through until dinner.

For the recipe you’ll need:

10 Medjool Dates (Pitted)
200 grams raw almonds
80 grams peanut butter
1 tablespoon raw cacao
1 tablespoon Chia Seeds
1-2 tablespoons water (you may or may not need this)

This recipe gives you both a Thermomix Version and one for your Food Processor depending on what you have.

Thermomix Version:

Place all the ingredients into the Thermomix and blitz, 1 minute / speed 6.

Scrape down the sides and repeat if it hasn’t quite chopped down and blended enough for 30 seconds / speed 6.

When you’re happy with the texture pick up some of the mix and roll into a ball, if it’s not holding or sticky enough, add a tablespoon of water to the mix and blitz for 10 seconds / speed 5.

If you need to, add the other tablespoon of water and repeat the above (10 seconds / speed 5) – I have found 1 tablespoon of water is often enough.

Food Processor Version:

Place all the ingredients into the food processor and blitz for round 1 minute until all the ingredients are chopped up and starting to come together.

Pick up some of the mix and roll into a ball, if it’s not holding or sticky enough, add a tablespoon of water to the mix and blitz for another 10-15 seconds to mix it through.

If you need to, add the other tablespoon of water and repeat the above (10-15 seconds) – I have found 1 tablespoon of water is often enough.

These don’t tend to last too long in our house but you can freeze them for up to 6 months or store them in the fridge for about a week.

I hope you love them as much as I do.

For more recipes like this, you can visit her website at http:/www.mummasown.com

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