CHOC NUTTY LOGS

It’s summer and the festive season is here so, it is the perfect time to prepare some chocolatey treats that also provide substantial nutritional benefits.

These choc-nutty logs have a mix of three amazing nuts (well, one is actually a legume and the other two are seeds, but anyway…) – brazil nuts, peanuts and cashew nuts. Brazil nuts (seeds) are well known to be high in Selenium – an essential mineral involved in metabolism and immune function. There are very few natural sources as high in Selenium as the humble brazil nut. Generally, an individual brazil nut will contain on average 80µgs of Selenium and since each of these choc-nutty logs contain approximately two brazil nuts, one log will provide almost half of the daily recommended.

Peanuts (legumes) are a good source of healthy fats – high in unsaturated fat which has been shown to help lower LDL (‘bad’) cholesterol and support heart function. Peanuts also contain substantial amounts of omega-6 fatty acids, which again, has an important role in heart health.

And, cashews! Creamy cashew nuts (seeds) just bring it all together – providing additional healthy heartsupporting fats, protein, fibre and essential minerals while at the same time giving these choc-nutty logs a creamy chocolate texture.

FIONA HERRON

With a PhD in digestive physiology, a background in group fitness, food coaching and healthy snack food production, Fiona believes healthy eating looks like whole/real foods, good fats and consuming functional foods.

Ingredients: Use organic where possible and always read ingredient labels.

• 125g (approx. 8 large) chopped Medjool date

• 15g (2 tbs) cacao powder

• 30g (3 tbs) cacao nibs + 3 tbs for coating

• 50g (2 tbs) peanut butter (best is Pic’s, Mayver’s or make your own)

• 90g (approx. 3/4 cup) brazil nuts

• 50g (approx. 1/2 cup) cashew nuts

METHOD:

1. Using a food processor, blitz cacao nibs for coating until they are crumbly – set aside

2. Blitz the brazil nuts and cacao nibs until crumbly

3. Add chopped dates and cashews and blitz again, this time the mixture should start to stick together when pressed 4. Add peanut butter and cacao powder – blitz until the mix is uniform and sticks easily together when pressed 5. Split the mix in two and using a piece of baking paper, wrap up the mixture and roll into a log shape approx. 2 and 1/2 cms thick then repeat with the second half of mix 6. Cut logs approx. 3cm long – these will be about 36g and you should make 10 from the mix

7. Roll each log in the cacao nibs for coating set aside earlier and chill (and store) in the fridge before enjoying the nutty goodness.