Learn how to make her raw peanut butter and jelly balls and chai cheezecake.
By Aiden Jewelle Gonzales
I grew up in a village in the English countryside, and some of my earliest memories were baking with my mum and sister in our kitchen. It was one of my absolute favourite things to do, mainly because I got to eat cake at the end of it! My mother always placed an emphasis on health when we were growing up, and that has become a fundamental part of who I am.
When I moved to Thailand five years ago, it was hard to find desserts that were not overly processed, but I was determined to find ways to feel healthy. I became a yoga teacher, experimented with veganism, bought an oven, and started playing around with some of the traditional recipes I knew. I made it my mission to find healthy, seasonal, sustainable ingredients. Since then I have built my brand, The Banana Warrior (www.thebananawarrior.com), from scratch. My team of bakers and I create plant-based, vegan, ethically- sourced desserts (mainly banana bread), and distribute to cafés, restaurants, yoga studios and gyms throughout the country.
‘I’M SO JELLY BALLS’ (RAW PEANUT BUTTER AND JELLY BALLS)
TOTAL TIME: 30 MINUTES
SERVING: 6-7 (15 BALLS)
INGREDIENTS
RAW MIXED BERRY AND CHA SEED JAM
1 cup mixed berries
1 tbsp chia seeds
1 tbsp date paste (available from Mr Spice BKK, or DIY by soaking dates in filtered water and then blending.)
PEANUT BUTTER BALLS
350g dates
120g peanut butter
1 tbsp coconut oil
50g oat flour
90g coconut flour
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp pink Himalayan sea salt
Instructions:
1. Mix together all of the jam (or jelly’) ingredients and leave to sit for one hour until the chia seeds have enlarged and created a thicker consistency.
2. Blend the dates and the peanut butter for one minute using a food processor until they reach a sticky consistency.
3. Add all of the other peanut butter ball ingredients to the mixture and blend for another minute until it forms a sticky mass inside your food processor.
4. Weigh out 40g portions of the mixture and roll each into a ball.
5. Using your thumb, press a small hole into each ball. Fill the hole with the completed jam
6. Keep the balls in an airtight container in the fridge.
7. Serve cold, preferably with an iced coffee!
‘CHRISTMAS SPICE AND ALL THINGS NICE’
(CHRISTMAS-INSPIRED CHAI CHEEZECAKE)
‘CHRISTMAS SPICE AND ALL THINGS NICE’PREP TIME: 25 MINUTES
TOTAL TIME: 8.5 HOURS
SERVING: 12
INGREDIENTS
BASE LAYER:
450g dates
260g oat flour
180g desiccated coconut
2 tsp vanilla extract
1/2 tsp pink Himalayan sea salt
CHEEZECAKE LAYER:
300g cashews
130g coconut flower nectar (available at Villa)
100g coconut oil
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cardamon
1/8 tsp nutmeg
1 tsp vanilla extract
1/4 tsp pink Himalayan sea salt
Instructions:
1. Soak cashews in filtered water in the fridge overnight to make them soft and ready to blend.
2. Line the bottom of a 20cm springform quick-release cake tin with parchment paper.
3. Using a food processor, blend the dates, desiccated coconut, and oat flour for one and a half minutes until well combined.
4. Add the vanilla extract and pink Himalayan sea salt and blend for another 30 seconds.
5. Scoop the mixture into your cake tin and press it into the bottom of the tin using your hands, aiming to make the layer flat and evenly spread. Put this layer into the fridge to set and cool.
6. Blend all of the Chai Cheezecake’ ingredients together for two minutes. The consistency should be smooth and creamy.
7. Pour the cheese cake layer over your base layer and smooth the surface using an icing palette knife.
8. Put in the fridge to set for at least two hours.
9. Remove from the fridge and play with your toppings and decorations to finish your Christmas creation.
OPTIONAL TOPPINGS
Coconut cream
90% dark chocolate
Fruit of choice
Nuts of choice
Cinnamon sticks
