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Une journée d’amour

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Une journée d’amour

Une journée d’amour is just another way of celebrating love…It may be man-made-up day and you might not believe in it, but it does remind us to appreciate the ones that we love. Everyone can have a reminder of that, I would say! This is also actually my due date…So fingers crossed that the gift of love will be showered upon us today, either way you’ve gotta feel the love!

Une journée d’amour is just another way of celebrating love…It may be man-made-up day and you might not believe in it, but it does remind us to appreciate the ones that we love. Everyone can have a reminder of that, I would say! This is also actually my due date…So fingers crossed that the gift of love will be showered upon us today, either way you’ve gotta feel the love!

I have found these very out of season strawberries and made a choc and strawberry smoothie combo for brekkie and also PPJ Raspberry squares…I am certainly feeling the love in every bite!

Recipe

Choc & strawberry Smoothie bowl

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Ingredients 

  • 1 frozen banana
  • 1 cup strawberries (fresh or frozen)
  • 1 cup almond milk
  • 1 tbsp cashew/almond butter
  • 1-2 dates
  • 1 1/2 tbsp cocoa powder
  • 1 passionfruit
  • Cocoa nibs
  • Choc granola

Method

  1. Place everything except the cocoa powder, passion fruit, cocoa nibs and granola in a blender.
  2. Blend till smooth and pour half of the smoothie in your bowl.
  3. Add the cocoa powder to the rest of the smoothie and blend until combined, pour into the bowl making swirls and then add the passion fruit, cocoa nibs, granola and extra strawberries.

PPJ raspberry jam squares

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Ingredients 

Base

  • 1 cup of buckwheat or oats
  • 1 1/2 cup shredded coconut
  • 1/3 cup agave
  • 1/3 cup peanut butter
  • 1/2 cup dates
  • 1 tbsp coconut oil
  • pinch of salt
  • vanilla essence

Coconut layer

  • 1 1/2 cup shredded coconut
  • 1/2 cup buckwheat or oats
  • 1/3 cup agave
  • 1 1/2 tsp coconut oil
  • 1/2 cup roasted nuts (cashews)
  • Pinch of salt

Raspberry jam layer

  • 1 1/2 cup raspberries
  • 1/3 cup agave or coconut sugar
  • 1 1/2 tbsp coconut oil
  • pinch of salt

Peanut butter layer

  • 1 cup peanut butter
  • 1 1/2 tbsp coconut oil
  • sweetener if you prefer

 

Method

  1. For the base: Place all these ingredients in a blender or food processor and then blend till fine.
  2. Pour into a parchment paper lined tray and bake for 10 minutes at 180 degrees celsius.
  3. Coconut layer: Place all these ingredients into a blender, add more coconut if you prefer a more dense layer.
  4. Once the base has finished cooking, remove to cool and then scoop out the coconut layer on top and place in the fridge.
  5. Raspberry jam layer: Place all these ingredients in a pot on the stove and let it boil on medium to high till it thickens.
  6. Let it cool.
  7. Melt the peanut butter layer ingredients together, mix well and then pour over the coconut layer.
  8. Use a teaspoon to make drops of the raspberry jam on top of the peanut butter layer and then make swirls with the tip of the teaspoon.
  9. Place in the fridge to set, remove and then enjoy!

Love in every bite, right?

M*

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