I often get asked how much time I spend in the kitchen like there isn’t any place worse in the world …… and I never know what to say.
If I say A LOT will I be judged?
If I say NOT a lot, will I be judged?
Our kitchen is the heart of our home.
Time spent together in the kitchen is quality bonding time. And, the girls like to sit at the bench and chat while reading or doing homework.
The time that I’m alone in the kitchen is my creative time. I have wins, I have failures but most of all I have FUN!
I’m always thinking about how I can make a meal more nourishing, or how can I adapt this for my GAPS child, my vegan child. And in the kitchen is where all of this magic happens.
Teaching the kids to create food, helping them learn to adapt recipes to suit them, learning to use alternative ingredients if we don’t have everything in the fridge or pantry….
Truth is that many of us have forgotten how to cook, and Id love to see a generation of kids growing up with the basics and the ability to throw together a healthy balanced nutritious meal no matter how time poor they are.
These bars came about when the kids asked what we could make for dessert on Saturday night. I didn’t feel like going out to buy ingredients so we made these with what we had in the pantry and the freezer and they were a HIT!
I had all of the ingredients in the pantry and frozen organic blueberries in the freezer.
Once the blueberries were defrosted, the dessert took 15 mins to put together NO WAY right?
Here’s the recipe.
If you do decide to give it a go would love to know how you went with it. Give us a shout out or a tag and share the love.
Raw Blueberry Coco Ripple Bars
2 cups medjool dates
1 cup almond meal
1 cup oats
1 cup coconut oil
2 cups dessicated coconut
4 tablespoons coconut sugar
1 tsp Vanilla essence
½ cup Blueberries (frozen and thawed to room temperature)
100gm 85% dark chocolate
- Leave blueberries out to defrost until at room temperature. Once defrosted and at room temperature process and set aside.
- Process all of the base ingredients and press into a lined tin (place tin into freezer while you do the next step)
- Gently melt coconut oil in a bowl. Don’t get the oil hot, it should be luke warm or cooler (unless already in liquid form), and mix through the rest of the filling ingredients. Stir the blueberries through last.
- Pour over the base and put back in the freezer while you do step 5.
- Melt chocolate. Drizzle over the blueberry layer with a spoon.
- Place in the freezer for a couple of minutes. The chocolate should set quite quickly.
- Slice it up and watch it disappear like magic!