Classic Boat — November 2017

CRISP MOCHA PEANUT BUTTER

BARS

Chef Shoshana Frishberg-Izzo, VLCE,

Washington

Chocolate, peanut butter, and coffee are

an unbeatable flavor trio, each bringing

forth the nuances of the others. This is the

quintessential rich dessert, deserving to be

served on a china plate with Mozart in the

background and shared with your favorite

people on earth.

Makes: 16 Bars

For the fudge

•   1 cup coconut oil

•   1 cup unsweetened cocoa powder

•   1/2 cup + 2 tablespoons maple syrup

•   ¼ cup agave nectar

•   3 teaspoons coffee extract

•   2 teaspoons vanilla extract

•   1 teaspoon sea salt

•   1 cup crisp rice cereal

For the peanut butter drizzle

•   2 tablespoons coconut oil

•   ¼ cup peanut butter

•   4 teaspoons maple syrup

To Make the Fudge:

1 Line an 8-inch square brownie pan with

two pieces of parchment paper, one going

each way.

2 In a small saucepan, gently melt the

coconut oil over low heat (in summer it

may be liquid already and you can skip this

step).

3 Then whisk in the cocoa powder, maple

syrup, agave, extracts, and salt. Once the

mixture is smooth, remove the pan from the

heat and stir in the crisp rice cereal.

4 Pour the mixture into the prepared pan,

smooth out the top, and then freeze for 10

to 15 minutes, until the chocolate is solid.

To Make the Peanut Butter

Drizzle:

1 In a small saucepan, gently melt the

coconut oil over low heat. Whisk in the

peanut butter and maple syrup. Scoop the

drizzle into a zip-top plastic bag and seal.

2 Remove the fudge from the freezer. Lift

the parchment paper up and out of the

pan and transfer to a cutting board. Cut the

fudge into 2-inch squares and place the

bars on a plate.

3 Snip a tiny hole in the corner of the

plastic bag and drizzle the peanut butter

mixture onto the bars (you can also try

drizzling it with a spoon, if desired). Return

the bars to the freezer until the peanut

butter drizzle is solid, about 5 minutes. The

bars will melt slightly at room temperature,

so serve them straight from the freezer or

fridge.

Per 100g

Calories 370, Fat 21g, Saturates 17g,

Carbohydrates 39g, Sugars 37g, Protein 2.9g,

Salt 0.09g

BLUEBERRY CRUMBLE

Serves: 1

•   450g (4 ½ cups) fresh blueberries or

blackberries

•   1 tbsp lemon juice

•   1 tsp lemon zest

•   3 tbsp maple syrup

•   1 tbsp potato or tapioca starch

•   135g (1 ⅓ cup) gluten-free rolled oats

•   1 serving (34g) Vanilla Vega® Essentials or

(35g) Vanilla Vega® Clean* Protein

•   30g (¼ cup) pumpkin seeds

•   30g (¼ cup) sunflower seeds

•   1 tbsp chia seeds

•   80ml (⅓ cup) coconut oil

•   Pinch sea salt

1 Preheat the oven to 190°C (Gas Mark 5,

375°F).

2 In a baking dish, combine the blueberries,

lemon juice, lemon zest, maple syrup and

potato or tapioca starch. Mix together.

3 In a food processor, pulse the sunflower

seeds and pumpkin seeds until they

become finely chopped.

4 In a separate bowl combine the seed

mixture, oats, chia seeds, Vega® powder, salt

and coconut oil, mix together with hands until

the mixture becomes moist and crumbly.

5 Place the oat mixture on top of the

blueberries in the baking dish, until the entire

top is covered with the crumble mixture.

6 Place in the oven for 40 minutes or until

the crumble starts to brown. Let it cool for

10-15 minutes and enjoy on its own or with

a scoop of coconut ice cream.

Per 100g

Calories 249, Fat 16g, Saturates 9.7g,

Carbohydrates 20g, Sugars 7.8g, Protein 4.9g,

Salt 0.14g

• Recipes and images supplied by : Vega®
  http://www.myvega.co.uk

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