I love a good collaboration with like-minded people who share the same passion and approach towards something that matters to me. Most people know this usually revolves around food, fitness and music and over the years, I’ve built friendships and relationships around these areas, resulting in plenty of fun experience, inspiring ideas and creative thinking!
Over the past couple of months it’s been an absolute pleasure to be part of the Health Bloggers UK Facebook group and Twitter @HbloggersUK network, a community of bloggers passionate about all things health, food, fitness and nutrition sharing tips, ideas and links to blogs and recipes. Run by the superwoman that is Fab Giovanetti, I recently hosted the weekly Twitter chat focused on protein, which went down brilliantly, and was asked by the lovely Jessica to share a healthy, gluten-free recipe on her wonderful site – it’s all about caring and sharing!
Now it’s my turn to host an incredible recipe from the fabulous Hedi, owner of the fantastic Clean Eating Facebook page, blogger and also e-book recipe writer! I have always enjoyed seeing and drooling over her stunning, healthy creations across the social networks, so it’s an honour to share this recipe which I absolutely cannot wait to make, being a total nut butter addict! So here goes, try making Hedi’s No-bake Healthy Peanut Butter Cheesecake and get indulging innocently!
- 1 cup gluten free oats
- 1 cup of almond, blended to a flour
- 1 tbsp. raw cacao powder
- 2 tbsp. of agave syrup, raw honey or any of your preferred sweetener
- 2 tbsp. almond milk or any of your favourite milk
- 2 cups peanut butter (I made my own smooth one, but crunchy peanut butter works even better)
- 3 large ripe bananas
- 2 tsp vanilla extract or 2 vanilla pods
- 1/4 cup of agave syrup, raw honey or any of your preferred sweetener
- 1/4 cup raw coconut oil
- 1/2 cup of unsweetened almond milk
- handful of pitted dates,
- 1 tbsp. of raw cacao
- Blend milk and dates in blender, then transfer to a pot and simmer for 5 min. Add cacao, let bubble for another 2 mins and your chocolate sauce is ready!
- Add the base ingredients to a food processor and process until smooth. Transfer the mixture into the cake pan and press down firmly making sure it is even everywhere. Pop in the fridge while you making the filling.
- Place the filling ingredients in a food processor and pulse until you have nice and smooth mixture. Pour the topping over the crust and freeze pie until solid for at least 4-6 hours.
- The next day make the chocolate sauce and pour over the pie. Crush some walnuts and sprinkle on the top. Store pie in the freezer and thaw for 10-15 minutes before eating.