This is such a great afternoon snack, which we turn to again and again! When times short in the working week, yet you're looking for a healthier boost, this Dates stuffed with Peanut Butter and the Dark Chocolate recipe is perfect to avoid the afternoon slump in energy.

Store any extras in a fridge in an airtight container for up to 4 days.

Ingredients:

- Medjool dates
- Peanut butter
- Salt
- Dark Chocolate 

Method: 

1. Wash and de-stone the Medjool dates, cutting them in half to do so.

2. Fill the insides with peanut butter, before adding slabs of dark chocolate inside.

3. Top off the simple snack recipe with a sprinkle of rock salt, to add intensity to the flavour.

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes. 

For those looking for a healthier version of a hearty brownie treat, look no further! Made using black beans, beetroot and cacao, this is such a simple yet delicious way to nail your daily veg intake. 

Cacao is rich in magnesium, the black beans are packed fibre and the beetroot is a great source of iron and vitamin C.

Leave these to cool at room temperature, transferring them to an airtight container to store for 3 days.

Serves 6 brownies

Ingredients:

- 1 large beetroot
- 1 cup coconut flour
- 1 /1/2 cups coconut sugar
- 2 cups almond milk
- 3 tbsp cacao powder
- 1 large tbsp coconut oil
- 1 can black beans

Method: 

1. Preheat the oven to 180C (350F). Peel and steam the beetroot bulb in a saucepan until soft. Transfer the cooked beetroot into a mixer. 

2. Place the coconut oil in a baking dish. Leave for a couple of minutes until it's melted.

3. Remove the coconut oil, adding it into the mixer along with the coconut sugar, coconut flour, cacao powder, black beans and almond milk. Whizz it up for a few minutes until smooth, it should hold together enough to resemble a cake mixture. Add a little water if its too dry and keep mixing! 

4. Place the mix into a baking dish lined with foil or baking paper. Cook for 40 minutes with a cover on top, to ensure it doesn't get too burnt! Leave to cool before storing in an airtight container. 

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes. 

This is our favorite, simple and speedy hummus recipe. Made in a large batch, it is simply perfect for the week ahead. Accompany with breakfasts, lunches, snacks, and dinners throughout the week. Our favourites? Eating it with scrambled eggs and smoked salmon, on toast with grilled tomatoes for lunch, raw veggies for an afternoon snack or as a side to a yummy veggie stew for dinner.

Serves 3-4

Ingredients:

- 200g chickpeas
- 1/2 lemon juice
- 2x garlic cloves
- 6 tbsp olive oil
- 1 tbsp tahini

Method: 

1. Simply drain the chickpeas, place them in a blender alongside the peeled garlic, the olive oil, 1 generous tablespoon of tahini and lemon juice.

2. Whizz it up for a few minutes until smooth, add a little water at a time if you’d prefer a smoother consistency.

3. Sprinkle with salt, pepper and paprika for a little tastebud sparkle!

4. Add the mix to a seal-tight storage jar to preserve - lasts unto 5 days.

Suffer from that after-lunch dip in energy? Instead of reaching from a sugary-sweet energy bar, you may well enjoy a more nutritious, sweet snack. 

Our Cashew, Date and Orange Energy Ball recipe is filled with slow-releasing energy. With protein and healthy fat from the nuts, caramel sweetness from the dates and a zesty, uplifting taste from the orange zest, it is the perfect afternoon snack.

Plus, you can make these over the weekend for the week ahead, as they are perfectly fine when stored in an airtight container in the fridge.

Ingredients:

- 1 cup cashew

- 1 cup Medjool dates

- 1tsp coconut oil

- 1tsp orange zest

- 1 50p sized piece of ginger, raw

Method:

1. Remove the stones from the Medjool dates, before adding them into a blender.

2. Grate the orange until you have 1 teaspoon's worth of grated orange. 

3. Add the orange into the blender, alongside the dates, before adding the cashews, 1 teaspoon of coconut oil, and 1 50p sized piece of ginger, raw, fresh and peeled. 

4. Mix everything together until the contents form one bulk lump. Add a few drops of water at a time if you find it tricky to mix the ingredients.

5. Roll the contents into small balls, before placing them in a fridge for 1 hour before eating. 

If you enjoyed this recipe, make sure to show us your photos on our instagram @charlottelizbth or drop us an email: hello@charlottelizabeth.com. 

Happy Snacking!

As summer moves into full swing, the days get longer and the sun gets hotter, we find ourselves turning to soup more and more. 

Our Pea, Avocado and Watercress Soup is just perfect for these hotter days, with these lighter ingredients filling you up without that heavy feeling. 

Plus, watercess and peas are packed full of Vitamin C, along with the avocado giving you healthy fats, making this one nutritionally happy soup!

Serves 2

Ingredients:

- 1 cup peas

- 1 large handful of watercress

- 1 avocado

- 2 cups water

- 1/2 lime 

- 1 tbsp mixed seeds

- Olive oil

- Salt, pepper to taste

 
Method:

1. Boil the peas for 5-6 minutes, before draining them.

2. Add them into a food processor, along with 2 cups of water, the juice of 1/2 lime, salt, pepper, 1 avocado flesh (removing the skin and stone) before whizzing together until blended.

3. Enjoy topped with mixed seeds, a drizzle of olive oil and some fresh basil.

If you enjoyed this recipe, make sure to show us your photos on our instagram @charlottelizbth or drop us an email: hello@charlottelizabeth.com. 

Happy Eating!