Panaceas pantry blog. Whole food recipes.

keto chocolate nut cups

Healthy fruit nut slice

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

Honey oat banana muffins

Honey oat banana muffins

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

Peanut butter oat banana bread

keto chocolate nut cups

Healthy fruit nut slice

I am so in love with this healthy fruit nut slice because it is packed…

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

Spring the in the garden means an excess of parsley, and if your parsley patch…

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

It is a total fact: ice cream makes the world a better place and if…

Honey oat banana muffins

Honey oat banana muffins

I was going to call these honey oat banana muffins ‘life changing muffins’ because, as…

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

If you’re after an easy make ahead mini dessert these raw blueberry swirl cheesecake are…

Peanut butter oat banana bread

Since we are all going absolutely crazy for banana bread in 2021 I thought I…

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Spring time in the garden is so full of hope, insp

Spring time in the garden is so full of hope, inspiration and joy for what’s to come. Natures rebirth. My favourite time of the year.

Here’s but a small snippet of why I’ve been quite here. Planning, sowing, caring, digging. More planning, planting, reorganising, dead heading, transplanting. All the good things ❤️ and the best kind of therapy after way too long in lowdown 🌹

These no bake bounties are legit one of the worlds

These no bake bounties are legit one of the worlds most delicious snacks! They are my FAV!

Coconut butter is also known as coconut manna. You soften it by placing the jar (lid on) in with a saucepan filled with hot water, or sit in the sun on a hot day. I make my own- I buy a big bulk bag of shredded coconut and place 4-5 cups in my food processor, then blend for roughly 10minutes or until smooth. It takes a looooot of blending, but it’s so do-able.

Here’s what you’ll need:

480g (5 1/4 cups) flaked coconut
82g (1/3 cup) coconut butter, softened
150g (1/2 cup) maple syrup
125g (1/2 cup) coconut cream (thick part only)
10g (2 tsp) vanilla paste (extract is fine, too)

250-300g 85% dark chocolate
1 tsp coconut oil

Method:

1. Process coconut flakes until you get chunks that are around the size of rolled oats, or a little smaller. Add remaining ingredients and process until nice and uniform. You want the mix to still have visible coconut chunks- don’t over process.

2. Use your hands to shape in balls or logs. Set of a lined tray, then set them in the freezer for 2+ hours.

3. Add chocolate and oil to a heat proof bowl and melt double boiler style. For this method you want only a small amount of water in the saucepan- you don’t want the hot water touching the bowl, as it’ll ruin your chocolate. Once liquid remove bowl from heat.

4. Use forks to dip each bounty into chocolate and cover well. Allow excess chocolate to drip off before placing back on the lined tray. Top with flakey salt then set in the fridge.

Store in an airtight container in the fridge (up to 5 days) or freezer (up to 1 month).

FYI- scroll back a few posts for the reeks of this recipe ❤️❤️🥰

Date, rose and almond nut butter cups. Simple snac

Date, rose and almond nut butter cups. Simple snacking perfection ❤️🌹

I’m currently having a break from chocolate (it’s short term, don’t worry!), and I’m basically dreaming about how much I love it. So if you’re a chocolate lover, here’s your invitation to gave a little extra on behalf of me.

Makes 12
Prep time: 10 mins
Setting time: 2 hours
Ingredients
120g dark chocolate
¾ cup roasted almond butter
½ cup whole almonds, chopped
6 Medjool dates, pitted and quartered
¼ cup free dried raspberries
1 tsp dried rose petals
Flakey sea salt

Method

1. Set aside a 12 hold mini silicone muffin tray OR line a mini muffin tray with patty pans.
2. Finely chop the chocolate bar and place into a heat proof bowl along with the roast almond butter. Add 2 cm water to a small saucepan and bring to the boil. Reduce the heat
and place the bowl on top of the saucepan- the bowl should sit on the rim and not be touching the water. Melt slowly, mixing regularly. Once the chocolate has become completely liquid and the mixture is uniform torn off the heat and remove the bowl from the saucepan.
3. Add chopped almonds, freeze dried raspberries and dates to the bowl (setting aside a few pieces of each if you want to decorate the top) and gently fold together.
4. Spoon mixture evenly between the 12 holes/patty pans. Top with the rose
petals, and any reserved dates, almonds and raspberries you might have. Finally, lightly sprinkle with flakey salt.
5. Set in the fridge for 2+ hours. Remove the nut butter cups from their moulds then place into
a airtight container in the fridge

Super seed (nut free) chocolate bliss balls. Brain

Super seed (nut free) chocolate bliss balls. Brain fuel, mineral rich, totally easy and delicious- plus, about a 1/3 of the price of buying from the supermarket 👏.

When you’re a snacker like me (or most stay at home parents) you’ll totally appreciate how important it is to have nutritious bits like these in the fridge.

Links in my bio ❤️ or head to blog 3 or 4 highlight and swipe up.

Looking for ways to sneak extra greens in this spr

Looking for ways to sneak extra greens in this spring? These baked super green patties come together so easily, making the perfect accompaniment to a nourish bowl or veggies, burger patties or savoy breakfast.

Links in my bio ✌️, or swipe up in story highlights.

No bake cherry + choc mousse cups. I made these du

No bake cherry + choc mousse cups. I made these during cherry season, but during winter you can use frozen cherries (just realised they’re available and I’m here for it).

Chocolate mousse

1 cup cashews, soaked 4 hours
1/4 cup almond milk
3 Tbsp maple syrup
2 Tbsp cacao
1/2 tsp pure vanilla extract
1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)

Cherry jam

1 heaping cup cherries, stems and stones removed
1 Tbsp water
1 tsp chia seeds

120g chocolate of choice

Method

1. Make cherry jam. All the cherries and water to a saucepan and cook on medium heat for 3-5mins on until cherries soften and begin to release their juice. Add chia and cook a further 5 mins, stirring occasionally. Turn off heat and set aside to cool.

2. Make mousse. Melt cacao butter in a heat proof bowl Bain Marie style*. Once liquid, remove from heat and set aside to cool. Add remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in melted (and cooled- it should be warm, not hot) cacao butter and continue to blend until completely incorporated. Use the blender tamper if necessary.

3. Pour mousse batter between 12 mini muffin trays. I used a silicone tray for this- which I recommend. Top with cherry jam then place in the freezer for 4+ hours.

4. Melt chocolate in a heat proof bowl, Bain Marie* style. Once melted, remove from heat. Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cup into the melted chocolate. I use 2 forks to do this, and allow excess chocolate to run off the dipped cup into the bowl. Place on lined tray then repeat with with all cups. Set in fridge for 1 hour, then store in an airtight container in the fridge (up to - week) or freezer (up to one month).

* Bain Marie method. This is the correct way to melt chocolate or cacao butter, and ensures you don’t ruin the chocolate! Add 2-3 cm water to a saucepan and bring to the boil. Set a heat prod bowl on the top of the saucepan. The bowl should be resting on the saucepan rim and NOT touch the water. Keep heat on the lowest setting, melting slowly.

Peanut butter + hemp protein bars. 7 ingredients,

My goji + nut bars had a little makeover! Naturall

My goji + nut bars had a little makeover! Naturally sweetened with only fruit and free from grains, dairy + refined sugar. There’s even an optional step to make these babies probiotic bars 🙌.

I love these goji cups because they’re more sour and bitter than sweet, they have no dates + sweeteners and they’re EASY. #wholefoodsfaves

This is an updated version to an old recipe, with a few changes made. If you have goji berries, coconut, cashews and a few other staples (like dark chocolate 😉) then you’re ready to go.

Recipe is linked in my bio or go to ‘blog 4’ highlight and swipe up.