Peanut Butter Raworeos

With the weather now starting to warm up (if we ignore the dismal weather last weekend), I’ve  been trying to find some recipes that don’t involve me melting away in the kitchen for hours on end. So instead I spent a few hours flicking through pinterest for some inspiration when I came across ‘‘Fettle Vegan’  with an amazing recipe I just had to try of some raw, healthy oreos. I did tweak the recipe slightly, because what’s better than oreos? Peanut butter oreos, of course!  So here are my peanut butter raworeos. Now they did need a couple of hours prep, to allow the filling to set nicely but they’re definitely worth it. I’m not going to lie, I ate far too many and couldn’t even resist having them on a non treat day as well.
The calorie information does seem quite high but I didn’t make that many out of the mixture I had, I don’t think I rolled the base out thin enough so I ended up with 5 monster cookies! Well worth it, but obviously you can make them slightly smaller with a bit less filling in each to bring it down if you wish, but sometimes it’s nice to be a bit indulgent.

Ingredients
¾ rolled oats (gluten free if necessary)
1 cup pitted dates
1 cup cashews (75g)
½ cup crunchy peanut butter
2 ½ tablespoons maple syrup
2 tablespoons cacao powder
2 tablespoons melted coconut oil
1 teaspoons vanilla essence

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Method
1. In a food processor blitz together the oats and cacao powder until you have a rough flour. Then add the dates. As my processor isn’t the strongest one going, I have to gradually add them 2-3 at a time to stop it burning it. It does take a while but eventually it will  come together in a well mixed dough. Remove from the processor and place in a bowl and leave in the fridge to cool as it will be warm and sticky after mixing.
2. To make the filling, mix together all the ingredients with the exception of the peanut butter in the food processor until you get a smooth filling, then gradually stir in the peanut butter until it starts to thicken up and you get the desired amount of peanut buttery goodness. I know some people don’t like too thick a texture but I love it.
3. Leave to cool in the fridge for a couple of hours until it’s started to firm up and it able to  e spread.
4. About 10-15 minutes before you want to start building the cookies, remove the dough from the fridge so it starts to warm up slightly making it easier to roll out. Then roll out and cut out cookie shapes until you use all the dough (making sure it’s an even number) and place onto a parchment paper lined tray.
5. Remove  the filling from the fridge and spread/dollop the filling evenly over half of the cookies and build. Hey presto all made 🙂
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Nutritional information
Calories: 429
Protein: 10.4g
Carbohydrates: 49g
Of which is sugars: 25.7g
Fibre: 7.4g
Fat: 23.7g
Of which is saturated: 7.6g

Lemon Bars

Every so often I just fancy baking without being too fussed to eat the end result (I know, weird, but it does happen on the odd occasion) and this week I had one of these times. I was raking my brain trying to think about what to make that would still go down well at my house without then leading to being tempting treats in the house for me later in week when I’m being good. This is particularly important as most recently my willpower hasn’t been at its best so I’m better not having it in the house otherwise I’ll hit a midweek slump and a whole batch of baking will be gone in one. Not good.

So, light bulb moment of something lemony similar to the mini lemon loaves I made, which I promise I will post the recipe for I just want to tweak it a couple of times before I do, but I thought of lemon slices. Now I’ve never made my own lemon curd, and to be honest, I’m not a lemon fan. I can just about take it in some hot water every so often or a dash on pancakes with sugar on pancake but generally whenever my mum would make homemade lemon tarts (with homemade lemon curd) she would have to make me jam tarts instead as I wouldn’t eat them. However, my partner is partial to such desserts and does enjoy a good lemon meringue so I figured these Betty Crockers bars would be perfect.

Ingredients

1 Cup Plain Flour
½ Cup of Softened Butter (salted or unsalted it doesn’t really matter)
1 Cup Caster Sugar
¼ Cup Icing/Powdered Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Lemon Peel Grated
½  Teaspoon Baking Powder
¼ Teaspoon Salt
2 Eggs

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Method

1.       Preheat the oven to 150-180⁰c (my oven always runs hot so I have to go for a slightly lower temperature)

2.       In a large bowl, rub together the flour, icing sugar and butter. It may take a few minutes but it will eventually turn into a breadcrumb consistency then it should all of a sudden start coming together. Be careful how long you keep mixing it for as the butter warms it will before more difficult to keep its shape.

3.       Press the dough into a 8×8 tin, ensuring you do around 1-2cm sides to contain the lemon mixture, if it’s non-stick you can get away with not greasing the tin – trust me on this.

4.       Bake in the oven for 15-20 minutes, until it’s starting to go slightly brown. As you will be re-baking you don’t want to overcook the bottom.

5.       Whilst that’s cooking, whisk together the remaining ingredients until it’s light and fluffy. This can take a few minutes, so just keep going with it. I used an electric whisk to help speed it up but it still took a fair few minutes.

6.       Once the base is done, take it out the oven and pour the lemon topping straight onto the base and put back in the oven for a further 20-30 minutes.

7.       Keep a check on this, I had to cover the top with tin foil at the 10-15 minute mark as the top started to brown a lot quicker than expected, but it’s done once the filling doesn’t wobble when moving it or leave an indentation when you press on it.

8.       Leave to cool, then remove from tin and cut into slices.

9.       Dust with icing sugar to finish.

wp-1462640111557.jpegNutritional Information – Serves 12

Calories: 202
Protein: 2.5g
Carbohydrates: 29g
Of which is sugars: 19.4g
Fibre: 0.5g
Fat: 8.7g
Of which is saturated: 5.1g