I’m so sorry for my absence! Everything has been up and down and all over the place. And I really do mean everything. Juggling work and uni hasn’t been such a big deal – but my own inner demons? Yep. They’ve been planting the usual seeds of doubt, lies and hatred deep within my mind. I don’t even recognise these voices as myself anymore. Depending on the day – and the illness I’m predominately facing – these demons might be differently named. G tells me I’m a bitch who will never be loved, that I’m useless and a waste of space. Sometimes, I can still feel her throwing punches. There’s Ana – she’s a pain in the neck, and tells me I’m fat. There’s anxiety in there somewhere too. Last but not least, there’s sadness. And sadness tells me that I’m not worthwhile.
I recently made a pact with a friend of mine, after we decided to conquer our mental health journeys together. The deal is, no matter how terrible our day might have been, we must share something good. Maybe we weren’t able to leave the house, but at least we got out of bed. No, we couldn’t face university but we left the bedroom and responded to our housemates. Today, I updated my blog for the first time in months. Tomorrow, who knows what I’ll conquer?!?!? (that was a joke. probably very little. but there’ll be something good and that’s the important thing)
Well, today I have two good things to share:
1 – um, so there’s this insanely delicious recipe for peanut butter millionaires bars, using only six gluten free and vegan ingredients.
Which leads me into numberrrrr
2! I’ve teamed up with my favourite online health food marketplace Sprout Market to bring you an assortment of goodies using just a few of their wonderful products. Every ingredient in this recipe can be found on their website. Not only do they sell vegan, paleo and gluten free groceries but skin care as well! It’s well worth exploring. Sign up using this link to receive 20% off AND free shipping! Yippee!
So, what exactly are peanut butter millionaires bars? Hopefully the first part is a bit of a hint… the regular variety of this slice has a shortbread base, a thick (and sickly sweet condensed milk) caramel, and a chocolate topping. My version however, uses a coconut oil shortbread base, peanut butter filling and vegan chocolate top.
On the day I made these, Ana was the demon I needed to conquer. She told me I couldn’t possibly eat something with so many calories – with so much fat and sugar. Well, guess what Ana? My illness(es) does not define me. PEANUT BUTTER DOES. I love peanut butter, and if I want to eat peanut butter millionaires bars I’m going to do so at my leisure.
Oh and one more time – every single ingredient in this recipe can be bought from Sprout Market and by following this link you get 20% off your order and free shipping. Meanwhile, you’re also supporting my blog as an affiliate partner with Sprout Market. All opinions are my own and the products you’ll find are truly amazing. Seriously, check it out!
Lots of love, your happy-to-get-lucky-and-avoid-my-inner-demons author Rosie.
- 100g coconut flour
- 50g rice malt syrup
- 70g melted coconut oil
- 210g natural unsalted peanut butter
- 40g coconut oil
- 50g rice malt syrup
- 70g coconut oil
- 50g raw cacao
- 120g rice malt syrup
- 30-50ml coconut milk
- Line a loaf tin with baking paper
- Mix together all the base ingredients and spread over the bottom of pan. Refrigerate while you make the filling.
- Add all the middle ingredients into a small saucepan and melt over low heat. Mix until smooth. Make sure the crust is set then pour over the peanut butter mixture. Refrigerate.
- For the topping, add the coconut oil, cacao and rice malt syrup to a small saucepan and mix over low heat. Once glossy and formed into a thick paste, slowly add coconut milk and stir until smooth chocolate forms. Add this final layer to the other two.
- Refrigerate for 2-3 hours until firm then slice and gobble up!
- Warning - extremely addictive. Freezing is recommended to prevent chocolate-peanut-butter coma...