**First of all, thank you sooooo much for your kind words from my last post! I ❤ the triathlon/running community! Everyone is so supportive and motivating!**
Since the race, I have been pretty pathetic on the training front. Zero swimming, zero cycling and 2 runs, both super easy. I have been mentally and physically drained trying to squeeze everything in, and with weekends predominantly being dedicated to training, I REALLY needed a rest! And I think I deserved it 🙂
That meant that this week I have had more time for BAKING!
It was perfect timing, because MERIDIAN FOODS were awesome enough to send me a MASSIVE hamper of loads of their different nut butters, jams and maple syrup!! My favourite so far has to be the pecan butter, so if you see it in the shop clear the shelf immediately m’kay (and save a jar for me)? I lather that stuff onto cut up apples and it is better than dessert – and coming from me, that’s saying something!
I thought I would try something different and attempt “bark”. This is a popular treat in America (the have a lot of peppermint bark at Christmas, for example) so I did my research, aka searched pinterest, and found Cookie Dough Cashew Butter Bark!
You have to keep them in the freezer so it a) doesn’t soften, and b) out of sight, out of mind!, so clear a space and try out this recipe immediately…oo and did I tell you they are HEALTHY, too?! Oo oo AND did I tell you you only have to use the food processor, so it saves you on dishes?! Ok here goes…
- 3 cups cashew butter (I used Meridian – they have huge tubs available)
- tablespoon coconut oil, softened a little (something from Costco)
- 1/4 cup maple syrup (I used Meridian)
- 1/4 cup coconut flour (again, something from Costco)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (recipe called for 1/2 but I like ‘dem chips)
- Start with the nut butter and put in a food processor, along with coconut butter and maple syrup and blast it for a minute or so until mixed. Add flour, nutmeg, salt, and vanilla to the mix and pulse several times until mixture is smooth like the consistency of cookie dough. Stir in chocolate chips.
- Scrape mixture into a parchment paper-lined tray until smooth. Freeze cookie dough bark 30 minutes or until solid. Cut into pieces and store in freezer until ready to serve.
- Make another batch a day later because you will have eaten it all and be desperate for more!
(Prior to freezing. Finished product not photographed
because we forgot and by the time we remembered there wasn’t enough left)
If you don’t want to be too healthy, substitute the coco flour for 1/2 normal flour, and use butter instead of coco oil, and add a 1/2 cup sugar to get a thicker consistency.
And before I forget, the “nut bars” are unbelievable as a protein bar post session! You can keep them in your car/sports bag, so no excuses for not eating straight after a workout to start the recovery process!
Let me know how you get on!
Favourite nut butter?
Favourite nut butter recipe?
If you don’t like nut butter, what is your favourite all round treat recipe?!