Panaceas pantry blog. Whole food recipes.

keto chocolate nut cups

Healthy fruit nut slice

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

Honey oat banana muffins

Honey oat banana muffins

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

Peanut butter oat banana bread

keto chocolate nut cups

Healthy fruit nut slice

I am so in love with this healthy fruit nut slice because it is packed…

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

Spring the in the garden means an excess of parsley, and if your parsley patch…

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

It is a total fact: ice cream makes the world a better place and if…

Honey oat banana muffins

Honey oat banana muffins

I was going to call these honey oat banana muffins ‘life changing muffins’ because, as…

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

If you’re after an easy make ahead mini dessert these raw blueberry swirl cheesecake are…

Peanut butter oat banana bread

Since we are all going absolutely crazy for banana bread in 2021 I thought I…

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Super seed (nut free) chocolate bliss balls. Brain

Super seed (nut free) chocolate bliss balls. Brain fuel, mineral rich, totally easy and delicious- plus, about a 1/3 of the price of buying from the supermarket 👏.

When you’re a snacker like me (or most stay at home parents) you’ll totally appreciate how important it is to have nutritious bits like these in the fridge.

Links in my bio ❤️ or head to blog 3 or 4 highlight and swipe up.

Looking for ways to sneak extra greens in this spr

Looking for ways to sneak extra greens in this spring? These baked super green patties come together so easily, making the perfect accompaniment to a nourish bowl or veggies, burger patties or savoy breakfast.

Links in my bio ✌️, or swipe up in story highlights.

No bake cherry + choc mousse cups. I made these du

No bake cherry + choc mousse cups. I made these during cherry season, but during winter you can use frozen cherries (just realised they’re available and I’m here for it).

Chocolate mousse

1 cup cashews, soaked 4 hours
1/4 cup almond milk
3 Tbsp maple syrup
2 Tbsp cacao
1/2 tsp pure vanilla extract
1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)

Cherry jam

1 heaping cup cherries, stems and stones removed
1 Tbsp water
1 tsp chia seeds

120g chocolate of choice

Method

1. Make cherry jam. All the cherries and water to a saucepan and cook on medium heat for 3-5mins on until cherries soften and begin to release their juice. Add chia and cook a further 5 mins, stirring occasionally. Turn off heat and set aside to cool.

2. Make mousse. Melt cacao butter in a heat proof bowl Bain Marie style*. Once liquid, remove from heat and set aside to cool. Add remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in melted (and cooled- it should be warm, not hot) cacao butter and continue to blend until completely incorporated. Use the blender tamper if necessary.

3. Pour mousse batter between 12 mini muffin trays. I used a silicone tray for this- which I recommend. Top with cherry jam then place in the freezer for 4+ hours.

4. Melt chocolate in a heat proof bowl, Bain Marie* style. Once melted, remove from heat. Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cup into the melted chocolate. I use 2 forks to do this, and allow excess chocolate to run off the dipped cup into the bowl. Place on lined tray then repeat with with all cups. Set in fridge for 1 hour, then store in an airtight container in the fridge (up to - week) or freezer (up to one month).

* Bain Marie method. This is the correct way to melt chocolate or cacao butter, and ensures you don’t ruin the chocolate! Add 2-3 cm water to a saucepan and bring to the boil. Set a heat prod bowl on the top of the saucepan. The bowl should be resting on the saucepan rim and NOT touch the water. Keep heat on the lowest setting, melting slowly.

Peanut butter + hemp protein bars. 7 ingredients,

My goji + nut bars had a little makeover! Naturall

My goji + nut bars had a little makeover! Naturally sweetened with only fruit and free from grains, dairy + refined sugar. There’s even an optional step to make these babies probiotic bars 🙌.

I love these goji cups because they’re more sour and bitter than sweet, they have no dates + sweeteners and they’re EASY. #wholefoodsfaves

This is an updated version to an old recipe, with a few changes made. If you have goji berries, coconut, cashews and a few other staples (like dark chocolate 😉) then you’re ready to go.

Recipe is linked in my bio or go to ‘blog 4’ highlight and swipe up.

Wholesome banana cake muffins with optional lemon

3 ingredient chocolate truffles with black elder a

3 ingredient chocolate truffles with black elder and rose 🌹. Medicinal dark chocolate truffle balls with the most indulgent, addictive silky texture.

I created this recipe for @animamundiherbals and it is as delicious as it is easy (and perfect for the festive season coming up). They are my favourite store for all things herbal + plant medicine, offering potent and unique elixirs. You’ll love em! #paidpartnership

Black elder + rose truffles
Prep time: 10 mins
Setting time; 3 hours
Makes: 14
Level: Easy
180g best quality 70% dark chocolate
125g canned coconut cream (see notes)
1 Tbsp pure maple syrup or honey
2 Tbsp black elderberry syrup
2 tsp rose powder

Method

1. Begin by very finely chopping the chocolate. This step is very important and is the most important step to perfecting this recipe. You could grate the chocolate if preferred. The finer you chop the chocolate the better.
2. Place the chocolate and elder in a small heat proof bowl (around 1- 1.5 litre capacity is perfect). Set aside.
3. Add coconut cream and maple/honey to a small saucepan. Over a low heat bring almost to the boil- once you see a few large bubbles forming turn off the heat and immediately pour over the chocolate. Stand for exactly 2 minutes, then use a whisk to quickly combine. The chocolate will melt and a smooth , silky ganache will form. Add the rose powder and mix to
combine.
4. Place in the fridge for 2-3 hours, or until firm then roll into balls around 1 Tbsp in size. If
you want the balls to be uniform measure out 20g each (it will make 14 balls of this size).
The balls can be served as they are, or rolled into cacao powder, chopped nuts, desiccated or dipped
into melted chocolate.
Storage. The truffles must be stored in an air tight container in the fridge (up to 1 week). They are
freezer friendly (up to 1 month).
Notes
When choosing a coconut cream it is imperative to choose a coconut cream that tastes delicious.
Not all coconut cream is created equal, and as this is a heavy ingredient in these simple truffles tae
taste is very important.

The answer to your gardens exploding parsley plant

The answer to your gardens exploding parsley plants: parsley, lemon + hemp pesto.

We’ve been making this 2 x week during Spring, trying to tame the beast that is our parsley patch (but also just because it is very delicious). I’ve never had much luck growing basil, and now I don’t really need to because this parsley pesto is a game changer.

Links in my bio or head to ‘blog 4’ highlight and swipe up 😀 🌱.