Cauliflower rice salad with mango, red pepper, herbs and The Fat Radish curry sauce

IMG_2956It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.

I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!

This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.

cauliflower rice salad

cauliflower rice salad
cauliflower rice
Serves a crowd…probably around 6 
 
1 cauliflower, cut in florets
1 red pepper, diced into small squares
2 small spring onion, finely sliced
handful coriander, roughly chopped
handful parsley, roughly chopped
2 handfuls rocket, roughly chopped
½ mango, cut into small squares
4 tbsp of The Fat Radish curry sauce

First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.

While it’s cooling prep the veg to go into the salad.

Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.

Serve at room temperature along with a green salad.

THE FAT RADISH curry sauce
makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!)
 
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 green apple, peeled cored and thinly sliced
1 (2 inch) knob of ginger, peeled and minced
1 kaffir lime leaf  (or 1 lime zested and juiced)
1 ½ tbsp curry powder
2 tsp turmeric
1 can coconut milk
salt, pepper
 
Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season. 

Carrot and courgette spaghetti with coconut and lime dressing

Salad new

 Oh mon dieu France you have really outdone yourself this week! After leaving the grey stinking rain in the UK to beautiful sunshine and 32˚C in Capbreton on the French coast I found it very hard to leave. It’s been an epic week of friends, lots of crazy yummy, anonymous fresh fish…speared out of the sea with a harpoon none the less! Longboarding to the beach, running and trips to chic Biarritz to pootle about looking in all the fabulous shops, eating ice cream, drinking wine and snacking on all the Tapas. Biking out to the lake in Hossegor for oysters and then sampling all the delicious french wines on the bike home….tres bien! It was a super special bunch of girls to get together, 2 of us from New Zealand, 1 from Canada and the rest Switzerland and France with 1 very brave male host. You can imagine the high pitched excited squeals that rung in the air.

sea
 oysters
 

girlsOne of the oddest things that happened was when we saw two slugs doing the dirty one evening which was probably the weirdest thing I have ever seen, after some googling and intense staring we worked out that they are hermaphrodites and thats why there were two strange wiggly things. (New fact for you all)

This recipe was inspired from the most insanely yummy lunches I had with my Mum just down the road from us in Dorset at The Pythouse, the cutest cafe/restaurant with pick your own vegetables. It’s very much the garden to plate concept which is tres cool. The new chef there is also an ex Ottolenghi chef so since he is my favourite chef ever I was dying to go and try his creations. I had a salad very similar to this one but with Kohlrabi, I tried to get hold of some in France but I by accident bought black radish which turned out to be yummy for about 20 seconds then you get hit by a wall of peppery spiciness . So use real kohlrabi or substitute for courgette. I also was excited to use a spirulizer for the first time ever, can’t quite believe I don’t have one yet, off to amazon immediately to get that sorted.

beach

Serves 6-8 as a side salad or around 4 as a main

8 carrots, spiralized
2 courgettes, spiralized
1 handful fresh mint, roughly chopped
1 handful fresh coriander, roughly chopped
 
Juice and zest of 2 limes
1 tsp of sesame oil
1 tsp coconut oil
1 garlic clove, minced on a microplane
1 thumb sized piece of ginger, minced on a microplane
 
200ml coconut cream…or milk
pinch chilli flakes
1 tbsp fish sauce
1 tsp coconut nectar or any other sweetener 
3 tbsp toasted sesame seeds
 2 tbsp coriander seeds, toasted
 
On a low heat add the sesame oil and coconut oil to a non stick small saucepan, stir in the garlic, ginger and chilli flakes and let it all sizzle for a minute stirring all the time so it doesn’t catch.
Add in the coconut cream, lime juice and zest, fish sauce, agave and let it simmer and infuse for about 10 minutes, season to taste and then set it aside to cool.
 
Using a spiralizer, spiralize the carrots and courgettes into a big bowl. Add the chopped herbs, coriander seeds, and sesame seeds and dress with the cooled coconut dressing. You will probably need to season it all a bit more with some salt and pepper then serve away.
 
Food photos forced  by me and taken by Camilla Rutherford
 

Raw Cauliflower and broccoli tabouleh with cucumber, feta and harissa sauce

saladfloss2

Summer is here…well I think they call it Spring but it seems too hot for that today. I got to wear my dungaree shorts the other day and that made me dance inside probably because I looked like a 7 year old wearing a nappy. In Wanaka and actually probably a lot of places in NZ you get crazy winds in Spring, I just did a giant laundry day and hung everything up only to find all my undies had flown off the line into the very quiet and slightly awkward next door neighbours garden…fun times.

Yesterday we had the Treble Cone mountain closing day which was pretty ridiculous, everyone wears fancy dress and it’s a big party on snow. One guy even brought his wood fired pizza oven up so everyone was making pizzas, drinking beers and skiing some slush in the sun. Now the winter is over and it has flown by, I’m off back to the UK for 5 weeks in a week to go party at two different weddings, catch up with some friends in France and I managed to persuade my Mum to take me and my sister to Marrakech for 3 nights…yahoo. Getting excited about Morocco I decided to make this yummy grain free Tabouleh style salad with my favourite harissa and fresh pink pomegranate.

There are 2 options for this salad, you can either mix the harissa in with the salad and make it into a delicious mess OR you could keep the salad super fresh by dressing it with olive oil and lemon juice and use some of the harissa to marinate some fish or meat and serve it along with the salad and a dollop of harissa on top! Up to you, it’s such a yummy sauce I would make double and use it up over the week to jazz up all your meals!

saladfloss

Serves a crowd! I’d say about 10 as a side with other salads at a BBQ 
 
Harissa
5 big dried chillies (depending on how spicy
1 tsp coriander seeds 
1 tsp cumin seeds
1 tsp caraway seeds
 
3 big cloves of garlic, peeled and sliced
1 red onion, peeled and diced
1 roasted red pepper (I used a jarred one OR a tbsp tomato purée OR a handful of sundried tomatoes)
1 lemon juiced (zest first into a big salad bowl)
3 glugs extra virgin olive oil
3 tbsp greek yoghurt (optional)
 
Salad
1 head broccoli
1 head cauliflower
4 spring onions, sliced finely using all the green stuff!
1 cucumber (sliced in half lengthways, de-seeded and cubed)
1 pomegranate, seeded (wear a t-shirt you don’t like as you will spray the juice over yourself)
200g feta (optional if dairy free) cut into little cubes
1 lemon zested (plus the zest from the lemon used in the harrisa)
1 handful of chopped parsley
1 handful chopped coriander
1 handful chopped mint

Harissa

Boil the kettle and soak the chillies for around half an hour and then dry them off.

Toast the seeds in a dry pan over a low heat until fragrant and put aside.

Fry the onion, garlic, chillies and pepper in the pan with a splash of olive oil until golden and smokey. Add everything plus the lemon juice to a high speed blender and pulse until you have a super smooth sauce.

If you don’t have a blender, don’t panic use a pestle and mortar (the more authentic and muscle making way) to mash the spices into a paste, then add the rest of the ingredients until you have a sauce)

Add seasoning to the sauce and 2 glugs of olive oil and voila it should be incredibly fragrant, smoky and delicious!

Salad time

Chop your broccoli and cauliflower into rough florets, leaving the stalk and chuck bit by bit into a food processor until it looks like rice, then spoon into a big salad bowl.

Add the zest, diced cucumber, feta, herbs, spring onions, pomegranate, keeping a bit aside to sprinkle on top for garnish.

Season the salad and then stir through as much of the harissa as you like, I used almost the whole bowl because it got sucked up by the cauliflower.

Serve at room temperature with a sprinkling of pomegranate seeds and spring onion.

Peanut butter nut bars with raw chocolate

IMG_2740Excuse my love affair with peanut buter at the moment but it just seems to make the tastiest treats EVER! Now I thought that the banana and peanut butter cake was the tits and then this little beauty got created yesterday and I think it easily makes the top 4 incredibly, insaneley delicious treats list! It’s a little bit sweet a little bit salty and 100% yumtastical!

So a little update on my basketball career….and unfortunately it’s bad news. We played in the semi’s this week, I’m not entirely sure why it’s called the semi finals when we were the two last teams in the league but we played and we lost which means we lost the entire competition haha!

peanut butter and nut bars Makes 14 bars

½ cup pitted dates
½ cup crunchy peanut butter
¼ cup  melted coconut oil
½ cup desicated coconut
½ cup shaved almonds
½ cup of roughly chopped mixed nuts, I used brazil and almonds
¼ cup mixed seeds
pinch of salt
 
Raw chocolate
½ cup coconut oil
½ cup cacao butter
½ cup cacao powder
¼ cup maple syrup
pinch of salt
 

Put the dates in a pan with a splash of water and the coconut oil on a low heat. Cook them so they soak up the water and become squishy and start to fall apart and all the water is gone, then add the peanut butter and stir until it’s all mixed together. take off the heat and mix with the rest of the ingredients and press into a small, lined baking tin and chill in the fridge.

To make the chocolate, put the coconut oil, cacao butter and maple syrup in a bain marie until melted then stir in the cacao. Leave to cool and then pour over the nut bars. Leave to set int he fridge for about an hour then slice into bars. Keep them stored in the fridge as the chocolate melts fairly easily!

High energy power balls aka “Flossatrons”

flossatrons

Woooh what a fun week. We have been filming for an Air New Zealand ad in Queenstown showing all the cool hotspots to go when you visit. Pretty much the best job ever, not so much for the boys as they were filming Olya and I getting sped around in Lamborghini’s and Porches. Then chasing each other in go karts and getting pretty out of control in dirt buggies and flipping them upside down, note to self, do not drive behind the crazy Russian again!

After the race day at Highlands park, Cromwell, we did a few wine tastings. One in the the Gibbston Valley at Waitiri Creek which is a gorgeous little church surrounded by vines. They looked after us so well and after we did a million takes of us sipping flipping delicious wine in the sun and smiling (probably because with every new take we were getting slightly more intoxicated) they brought us a massive cheese plate and a yummy wood fired pizza.

So those were the good days, the one I was least excited about was the bungy day. I can’t say I’ve ever had the urge to throw myself off a bridge but apparently it was compulsory so I manned up…or not if you watch the video of me having a very high pitched, squeaky, panic attack at the top and not jumping after the 1…2…3! Anyway I did jump, and I hated it so much I closed my eyes the entire way and then pulled my jumper up over my face to hide the view haha.

We are now back home in Wanaka after staying in the fancy St Moritz hotel in Queenstown which was very snazzy indeed. I have got to say staying in hotels rocks, I could get used to my bed being made. Jase and I had a double, super king sized bed that was so huge we had to play marco polo to find each other at night.

Thanks so much to Jase and Will at CoLab Creative for hiring me for my first slightly awkward cameo appearance!

bungy

AJH-KB-20140828-030-001-0008-Roving AJH-KB-20140828-030-001-0007-Roving

Now onto foooood:

Meet Flossatrons!! I promise I didn’t actually name these myself but some friends did last summer and I’m not going to lie it made me feel like my little energy balls were some sort of cool transformer superheroes and bliss balls sound way too hippy!

Anyway these little action packed balls are full of energy boosting ingredients and I normally have one in my bag for hungry emergencies. They are perfect to have before an early surf, mountain snack and general quick fixes for loading up with energy and filling yourself up…and they can fit in your pocket…cha ching!

flossatrons 2

Makes 10
 
½ cup roasted unsalted peanuts
¼ cup hazelnuts
¼ cup oats (you can use gf oats or just swap for buckwheat, or more nuts)
¼ buckwheat groats
½ cup coconut flakes
1 tbsp chia seeds
2 tbsp cacao powder
pinch salt
½ cup dates
1 tbsp coconut oil at room temperature
½ a small banana
1 tbsp pumpkin seeds

Add the peanuts, hazelnuts, oats, buckwheat groats and desiccated coconut to your food processor and blend until fine. Then add the all the remaining ingredients.

Whizz until the mixture is all combined and it is easy to stick together.

Roll into balls and roll in the coconut flakes for decoration.

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

Raw raspberry and lemon slice

Raspberry and lemon slice

Raspberry and lemon slice

What a busy last few weeks, I think I have spent about an hour at least in the supermarket each day…groan! However cooking for the Atomic athletes has been mega fun, I got to do lots of experimenting with raw treats. Thankfully lots of the boys were into their health foods so I made all kinds of odd things like sweet potato brownies (not sure I’m convinced yet), red bean chocolate fudge and I got into making yummy cheesecake style cakes. We played fun games like guess what weird vegetable is in the pudding tonight for a prize. They probably all thought I was mad but I had a fun time.

If you have started making raw puddings you might have been freaked out a little by the big hole they burn in your pocket. So here is a more dollar friendly recipe which is quite possibly one of the most freaking delicious raw puddings I have ever made! It’s fresh and summery and you would not even remotely think that by any means it was vegan and all good for you, with that said I ate three squares after we shot the photos…yuuuum!

Raspberry and lemon slice

Base
1 ½ cups oats (gluten free ones if needed or swap for any kind of nuts or buckwheat groats)
1 cup desiccated coconut
1 cup dates
¼ cup coconut oil, melted
pinch salt
 
Raspberry layer
2 bananas
1 cup frozen or fresh raspberries
1 lemon, zest and juice
1 cup desiccated coconut
½ tsp vanilla extract
¼ coconut oil, melted
¼ cup maple syrup
 
To make the base just whizz everything up in a food processor until it sticks together a bit when you squish it with your fingers. If it’s too crumbly just add some more dates or coconut oil, a bit of hot water can help too. Push the base into a small lined baking tray and use a spoon to make sure it’s really pressed down and even all over.
 
For the raspberry layer add all the ingredients to your high speed blender – I use a Vitamix – on the highest level otherwise the coconut doesn’t go smooth (although it doesn’t need to be perfectly smooth).  Pour the raspberry mix over the base and sprinkle over some shredded coconut then chill in the fridge for around 2 hours until it has set. 
 

photos Jase Hancox CoLab Creative 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

Raw chocolate bar with macadamia nuts and cacao nibs

www.foodfromflossie.com raw chocolateHoly deliciousness! This chocolate is spectacular…sorry for sounding quite so magically dramatic but it really is creamy and makes women go ooooooh when they eat it, fact…I’ll get back to that later on in the story!

I had a super, raw food date the other day with a friend who’s husband is on the FODMAP diet, she was keen to make some yummy treats avoiding dates and cashews which are pretty much in most raw desserts. The FODMAP diet is based around trying to cut out a group of carbohydrates that are poorly absorbed in the small intestine which then results in them fermenting and making you have an ouchy tummy. There are too many long sciency words which I don’t understand but The Monash University are doing the research so check out their page for more info, but basically there is a slightly random list of foods you shouldn’t eat or eat in very small amounts….like dates and cashews! I am trying it out next week, so i’ll get back to you with the details and some special FODMAP friendly recipes.

We were swapping about the ingredients, substituting maple syrup for dates, and macadamia nuts for cashews and everything ended up being delicious. We made loads of cute, tiny, spiced carrot cakes and a big bar of raw chocolate and when we finished I visited some of my friends in town and fed them raw yumminess. This is when I had girlies taking bites of the chocolate and going ooooh, aaaah. End of story….now here’s the recipe so you can ooh and aaah yourself!

Makes a big square bar, same size as the width of  A4 
 
60g Cacao butter
60g Virgin coconut oil
1 cup raw cacao
4 tbsp maple syrup
½ tsp vanilla bean syrup
2 tbsp macadamia nuts, chopped roughly (optional)
1 big pinch of yummy sea salt, or pink himalayan salt
1 tbsp cacao nibs to sprinkle on top (optional)
 
Toppings – Cacao nibs, gogi berries, bee pollen, dried fruit powders, coconut chips, 

In a double boiler, melt the cacao butter and the coconut oil on a low heat.

Mix in the rest of the ingredients until smooth.

Line your tin with greaseproof or baking paper. Pour the chocolate into the tin and sprinkle on top. If you have silicone mini cupcake moulds they work amazingly, beware they get stuck to non silicone tins.

Chocolate, peanut butter and banana smoothie

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Mmmmm, my new obsession with the Vitamix is making nut butters. I had a delicious peanut and chocolate butter at a friends house the other day and it inspired me to make a big pot of my own at home. It’s super easy to make and you can put any nuts in it you fancy. Personally I like a mix, half peanut and half a mix of almonds and hazelnuts, woohoooo for posh, all natural homemade nut butter. When I made my first batch I tried it on toast which was yummy then discovered that mixed with banana it’s freaking delicious, so that was one pot gone in a day.

Then today feeling slightly fuzzy headed from a wild fancy dress party where I got to dress as Barbie (it was awesome I got to wear all pink! Unfortunately my date went as a Bogen and looked pretty creepy) I needed something sweet and yummy in my tummy  that was going o help get rid of my party headache. I got a big load of the most delicious coconut water from CoAqua this week so I decided to jazz up my smoothie with a bottle of that and some of my peanut butter and hells yes it was so creamy and delicious, it tastes like you are drinking something really naughty too so I’ve saved mine for pudding tonight after we watch some movies. 

continued…

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Peanut, cacao butter – makes one big jar
3 cups toasted peanuts
2/3 coconut oil, hard from the pot
2 tbsp honey 
2 tbsp cacao powder
 
Makes enough for 2 smoothies
1/3 cup cacao, peanut butter
2 bananas
1 CoAqua coconut water or 250ml of any other kind

To make the peanut butter melt the coconut oil and honey together and add to the Vitamix with the peanuts and cacao and a couple of pinches of salt….to however you like it to taste. Blend until it’s all smooth unless you like it a bit crunchy. Everyone likes their peanut butter different so add more salt or honey if you want it sweeter or saltier.

To make the smoothie, just put all the ingredients n the blender and wizz until it’s all creamy and smooth. Pour into a milk bottle and drink it through a fun straw to sparkle up your day!

If you don’t have time to make the peanut butter just add some shop bought butter and chuck in about a tbsp of cacao powder.