These little treats are great for refuelling between race laps or when you are on the move and need a compact snack.However, before you start this recipe you will need a few portions of my power porridge, the recipe for which is here.
The Gubins
300g Organic Peanut Butter (Crunchy or Smooth)
100g Organic Coconut Flesh
25-50g Organic Dark Chocolate (80% Cacao)
Pinch of Sea Salt
The Tackle
Mixing bowl
Spoon
Spatula
Silicone Moulds
The Doing
Place the peanut butter and coconut in a bowl and gently heat, they will soften allowing you to mix the two together with ease.Once mixed, break up the chocolate and add to the bowl, stir until it has melted into the mix, finally add the salt and stir a few times more.
Gradually add the porridge mix, stirring until you have a very rough paste, think sticky granola.Place an amount into each mould and press to ensure you have filled every nook and cranny. Once the moulds are full place them in the fridge and do a “Ruckley”, that is eat the leftover mixture.
Once chilled, decant the treats from the mould and eat as and when required.
Here are some being put to good use at the The Winter Nuts Challenge
The Knowledge
Keep the treats small, too large and they will stick your mouth together
Make them in bulk and keep in the fridge until you need them
Dust with cocoa powder for a more truffle like treat.
Dip in chocolate, just because you can
Do not stick them up your nose, unless you are being filmed, in which case please share the footage
The Twist
Add a treat or two to dry porridge mix before you add the hot water and give your breakfast a creamy twist
