Recipe: Vegan Super Snack!

Hello there craft lovers!
It's been quite a while... yup, we've been away from our lovely blog and it's not because we don't love you or that we've been lounging around in a tropical island... no, no, no... that would be amazing though not this time -maybe when we win the lottery!- but suffice to say we've had a busy old summer and because of it we're pooped! So much so that while we were thinking of ways of finding some extra energy that we came up with this awesome recipe...

Oh yes crafting and creating is hard work and we need tons of energy especially now that we're entering Autumn.
As the nights draw in and the warm sunlight fades we need to find energy in other ways and one of my favourites is through food.

And because we know most of you have also been super busy I'm sure you'll love this simple and quick energy rich recipe which we've developed here in our Craft Guerrilla kitchen. You could call them the Crafter's version of Scooby Snack and that's fine by us because they are packed with amazing super foods and nutrients... and just like that crime fighting mutt you'll be bursting with energy to get stuck in fighting to finish all those WIP's!
You'll be pleased to know that apart from the fact that these super snacks are healthy, tastefully packed with energy and are totally delicious... that they take under 10 minutes to make!Whoop, whoop!!!

So here's what you need to make our Craft Guerrilla Vegan Super Snacks:

• 100g pecan nuts (or any nuts you fancy)
• 75g soft pitted dates
• 1 tbsp Agave Syrup (or maple syrup) 
• 1tbsp Sugar free cocoa powder 
• 1tbsp Chia seeds (you can replace with almond flour or sesame seeds or 50/50 mix of both) 
• 2tbsp organic peanut butter
• Desiccated coconut, cocoa powder or chopped hazelnuts to cover

This what you need to do to make them:
Blitz all ingredients in a food processor until you have a chunky paste. Don't over do it as you'll still want some larger nutty bits for extra texture.
Form into small golf sized bites giving them a gentle squeeze while rolling so they're nice and solid.
In a plate sprinkle some desiccated coconut (you can toast some for extra flavour) and roll the Super Snacks to cover them with lovely sweet coconut!
You can also melt some dark chocolate (the darker the better as you'll want very little or no sugar for this recipe) and dip them for an extra lush coating.
Pop into an air tight container and refrigerate, eat one whenever you need an extra boost of energy!
Makes about 10.

P.S. Don't be afraid to experiment with your ingredients! For example you can add matcha tea powder instead of chia seeds (but be careful, you'll need to add less matcha powder, maybe 1 tsp or it'll have a strong fishy flavour!) and replace the pecans with lovely pistachios and substitute the peanut butter with almond butter. It's all good just don't forget that the only "bad" stuff that we don't recommend adding is sugar... substitutes like dates, apricots and agave provide natural sweetness so go on, get making!

Guerrilla Bars, food for busy crafters on the go!!!

OK so how much fun would life be if we couldn't sometimes enjoy a little bit of what's "bad" for us?
Not very, hence why I added some chocolate to this otherwise very healthy recipe.
Well chocolate, especially dark chocolate, isn't really bad for you but if you add milk or white chocolate then you are adding extra sugars so that's what makes it "not so healthy" but we truly believe that a little bit of what's bad for you can also be good for you!

To make these Guerrilla Bars you'll need a few ingredients which you may have already in your pantry because of course fighting the war on tat is hard work so I'm sure you're larder is well stocked with edible ammo!
We know you need lots of energy to carry out your amazing tasks so we've used ingredients which are known for their slow release energy properties but also feel free to add your own twist to our recipe and... we're sure you'll love these as they'll keep you sustained during your crafty endeavours.
Enjoy craft lovers!

*For example you can add other ingredients like:
dried cranberries, dessicated coconut, raisins, other dried fruits or nuts of your choice, chocolate nibs (another super food) plus an extra yummy addition is to forgo the seed topping but instead add a layer of chocolate ganache. Ha, that's quite delicious but as you can see from our photos we've been good!!!

To make our Guerrilla bars you'll need...

Ingredients - yields 16 small or 8 larger bars

• 100 g  unsalted butter
• 3 tbsp rapeseed oil
• 50 g light brown sugar - note: feel free to cut back on the sugar and add less if you want a super healthy bar! Maybe add some naturally sweet fruit instead...
• 3 tbsp clear honey *for vegans use dandelion syrup or golden syrup
• grated zest of 1 orange 
• 2 tbsp orange juice
• 100 g dried stoned dates, chopped
• 40 g walnut pieces
• 40g chopped almonds
• 250g porridge oats
• 2 TBS hemp seeds
• generous handful of dark chocolate chips- or push the boat out and add a mix of milk and white chocolate chips if you're feeling super naughty!
• 30 g black sesame seed (for topping) or any seeds you like - pumpkin, sunflower, etc.

 

Method:

1. Preheat your oven to 180ºC (350ºF // gas mark 4). Lightly grease a shallow non-stick baking tin. I've used a 20 cm (8 in) square tin.
2. Place the butter, oil, sugar, honey, and orange zest and juice in a heavy-based saucepan and heat gently, stirring until the butter has melted.
3. Remove the pan from the heat and stir in the dates, almonds, walnuts and hemp seeds. Then stir in the oats, making sure they are evenly coated with the butter mixture. 
4. Leave to cool slightly and gently mix in the chocolate chips.
5. Turn the mixture into the prepared tin, pressing it down firmly and evenly. 
6. Sprinkle the black sesame seeds (or your seeds of choice) over the top and press down again so they are slightly embedded in the surface.
7. Bake for 20 minutes or until deep golden around the edges. Remove from the oven and allow to cool slightly in the tin, then mark out 16 pieces on the top surface with a sharp knife. Once cooled completely and still in the tin cut along the marked lines.

NOTE: Don't be tempted to cut while still hot as it will crumble! Believe me I know through greedy experience!
You can keep these beauties for up to a week in an airtight container... though I doubt they'll make it past a day or so. I bet they'll be eaten before you can finish your yarn bombing!!!