You probably know this already but 1) I’m a huge lover of nut butter 2) It’s important to me that I work with brands I feel passionate about. So with that in mind, it’s a pleasure to announce I’m working with nut and seed butter brand, Jake’s Boost, on some exciting recipes coming up!
In case you haven’t heard of them, the lovely people at Jake’s Boost produces moreish spreads with the all natural combination of nuts and seeds to create a sugar-free, palm oil-free, salt-free, gluten- and dairy free, vegan product, packed with nutrients, that can be enjoyed by the spoonful, in sweet or savoury dishes, after the gym, at your desk or on the go.
‘We pride ourselves on being the only producer of a spread with 10 different nuts and seeds in one jar. Batches are crafted from carefully selected ingredients and every jar is filled by hand to guarantee the best possible quality & taste.’
With Tiger Boost, Super Boost and Cacao Boost in the range, all are bursting with flavour, texture and high quality ingredients and taste like homemade. In this first recipe I’m using the Cacao Boost to form a no-bake chocolate oat base, topped with a coconut ‘Bounty Bar’ inspired layer and finished off with a little extra chocolate. YUM. Ideal as a treat or dessert when sweet cravings hit!
For the base –
- 2 scoops vegan vanilla or chocolate protein powder (I used Vega)
- 75g rolled oats (can be gluten-free)
- 25g coconut flour (I used The Coconut Company)
- 2 tablespoons cacao or cocoa powder (I used Superroot)
- 4 tablespoons maple syrup (I used Indigo Herbs)
- 3 tablespoons Jake’s Boost Cacao Nut & Seed Butter
- 4 tablespoons almond milk (I used Alpro)
- ½ teaspoon vanilla extract
For the coconut layer –
- 150g unsweetened desiccated coconut
- 1 tablespoon coconut flour
- 2 tablespoons coconut oil, melted (I used The Coconut Company)
- 4 tablespoons maple syrup
For the chocolate topping –
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 4 tablespoons cacao or cocoa powder
- First make the base – Place the ingredients into a food processor or blender and whizz up until the oats have formed a flour and the mixture comes together to form a dough.
- Tip this out into a lined small rectangular tupperware box or tin and press evenly to cover the base. It should reach about ⅓ of the way up. Freeze while you make the coconut layer.
- Simply mix together the coconut, coconut oil and maple syrup to form a sticky mixture, then spread this over the base to cover. Pack it in and press down with the back of a spoon. Return to the freezer while you make the topping.
- Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao or cocoa powder until you have a smooth, glossy sauce.
- Pour this over the coconut layer and spread out evenly. Return to the freezer for at least 2 hours to set.
- When you’re ready to serve, bring out from the freezer 5 minutes before. Carefully lift it out of the tin and place onto a chopping board. Use a sharp knife to cut into bars. Now enjoy straight away!
Makes about 6 bars. Keep remainders in the box in the freezer for up to 1 month (if they last that long!).