One: Happy Birthday to us!

Birthdays, they're any excuse for many things: eating cake for breakfast, drinking before midday, eating cake for lunch and dinner too, and of course getting a little overly emotional looking back over the years. 

We only have one year to look back over, but what a year that's been. This time last year we'd just got back from delivering our first single lunch order, made at home in the kitchen, by a team of two. Now we have a team of 4 wonderful chefs, who prepare our lunch boxes every day as well as our entire range of breakfast and snack pots, lunch boxes and sweet treats to be shipped out to our stockists across London each day. We have stockists, and we have a 'product range'. 

We also have our wonderful office team - managing finances, arranging logistics, ensuring everything goes to plan and runs smoothly, making our social media beautiful and making sure people know who we are.  

We have a kitchen, and an 'office'. We order quinoa in quantities that weigh the same as a small child. We roll and bag hundreds of bliss balls every week, and bake banana bread 12 loaves at a time. 

But most importantly, we have our customers, the forefront of everything we do. Every lunch order we make, every bag of granola bagged, every bliss ball rolled, it's all still done with the same amount of love as the first time we did it, because we still want the best, and only the best, for our wonderful customers.

And every comment on social media, every feedback email, every insta follow still makes us just as excited as it did this time last year.

So thank you, thank you to all of you.  

And of course the best way to say thank you? Raw cake of course! Grab the recipe below! 


RAW SNICKERS BARS

INGREDIENTS 

BASE

- 1/2 cup of dates, soaked

- 1/2 cup gluten free oats

- 1/4 cup almond meal

- 1 tsp vanilla extract

- 1/4 tsp himalayan salt 

MIDDLE

- 1 1/2 cups peanut butter

- 2 cups dates, soaked

- 1/2 cup peanuts

TOPPING

- 3 tbsp maple syrup

- 1/3 cup cacao powder

- 1/3 cup coconut oil

- 1/4 tsp himalayan salt 

- 1 tsp vanilla extract

METHOD 

1. Soak the dates in boiling water for 10 minutes

2. Scatter the peanuts on a baking tray and bake at 180C for 5-10minutes, until roasted then remove from the oven

2. Add 1/2 cup dates, oats, almond meal, vanilla and salt to a food processor and blend until smooth

3. Line a deep baking tin with tin foil then add the mixture to the bottom and flatten down. Place in the freezer for 10 minutes 

4. Add the peanut butter, dates and and vanilla to a food processor and blend.

5. Slightly crush the roasted peanuts then mix into the peanut mixture

6. Remove the base from the freezer and and the peanut mixture to the top. Return to the freezer

7. Mix together the coconut oil (you want it semi melted so it can be stirred but isn't in liquid form - room temperature would usually create this), cacao, maple syrup, vanilla and salt until smooth

8. Add the chocolate to the top of the peanut mixture and spread all over, until covered. Return to the freezer for 3-4 hours. 

9. Either eat immediately or store in the fridge.