Yesterday Sam and I drove to Cincinnati where we will be spending Christmas with some friends. I couldn’t be happier that it’s holidays and cold enough for hot Christmas feasts. South African is always so hot over Christmas!
Every year I wonder about the massive debts that families get themselves into over the Christmas period. Keeping up with the Joneses is emotionally and financially draining. Who actually needs to do this? Well, unless someone has a gun to your head, then you definitely don’t.
My three tips to staying financially sane are:
1. Set boundaries/budgets for yourself if you are a compulsive shopper or feel guilty for not spending a lot of $$$ on a gift. (i.e. I have $100 and need to get 5 gifts within that budget)
2. Spend time vs money with your friends and family. It’s worth more than those dollar bills and makes memories.
3. If you really want to give a gift, be thoughtful and give something that the person will use frequently, that has purpose or is a homemade treat they will appreciate.
Go on give it a try and if not for this year then perhaps a 2019 goal?
Soooo before I head to the stores to buy my ingredients for Christmas Eve dinner (think seitan Tofurky with herbed stuffing and maple glazed “bacon”, roasted rosemary potatoes, garlic green beans with lemon zest, cheesy broccoli and cauliflower bake aaaaand a flan for dessert as requested by my dear husband), here is a decadent little treat that is something special for all peanut butter lovers out there. They are dairy-free, refined sugar free and gluten free if you use gluten-free oat flour.
Have a Very Merry Christmas 🙂
No bake chocolate peanut butter bites
- 1 can High quality coconut cream
- 2 Cups oats Gluten free optional
- 8 Tbsp agave
- 4 Tbsp coconut oil
- 4 Tbsp peanut butter Almond butter
- 1 tsp vanilla extract
- 1 tsp salt
- 1 slab dark vegan chocolate
- In a dry blender add your oats and pulse until finely ground (flour-like). Remove from blender into a bowl. Add 1/2 tsp of the salt to this as well as 4 tbsp agave and 1 tbsp coconut oil. Hand mix until well combines. If you have a food processor you can do this all in that but I don’t have one currently.
- Wash your blender out removing all oat particles. Add the can of coconut milk, 3 Tbsp coconut oil, 4 Tbsp agave, peanut butter, 1/2 tsp salt and vanilla extract to the blender and blend on high until smooth. Taste and add more agave if you like sweeter treats. I used organic peanut butter which only contains peanuts and salt but didn’t want my filling to be overly sweet.
- Line your baking tray with wax paper. Press your base mixture into the bottom of your pan evenly. I rolled out my base with a glass to get it smooth after pressing it with my fingers.
- Pour the wet mix onto the base and pop into the freezer for at least 2 hours.
- Remove after 2 hours and slice into your desired shape using a sharp knife.
- In a clean bowl, place your chocolate blocks and heat in the microwave for 20sec, remove and stir, repeat by placing in microwave for another 20 sec and continue this step until almost all the chocolate has melted. NB DO NOT microwave chocolate for longer than 20sec periods as it will burn and leave you crying on the kitchen floor (okay maybe not in tears but you would have wasted a perfectly good chocolate bar).
- Once melted dip each square into the chocolate and place on a tray in the freezer to set.
- They are now ready to be indulged in and remember sharing is caring 😉
If you make these, comment below and let me know what you think 🙂
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