This month our mouths have been watering whenever we’re in in the packing room. We have boxes of delicious and nutritious treats that are on their way to our deserving customers with the rest of their exciting treats. If your box arrives without the delicious little bird organics Good Cookie inside, please let me know and I will have to follow up with my hubby as I suspect he has had his eye on these treats all month!
Little Bird Organics started in 2009 and has grown into a health food staple for many Kiwi's. The brand launched with wholesome sugar free products, after Megan May had experienced some of her own pain and intolerance issues towards foods she loved. With a passion for raw foods, whole foods, and whole grains, Megan set out to grow her line and is now runs an award winning cafe, has two best selling books and a top-10 list recipe App. Why? There is absolutely zero compromise on flavour or the quality of ingredients used.
Little Bird Organics have a goal that is simple and exciting for consumers. Their brand crosses the boundary between social enterprise, an education platform, and a producer of innovative food for New Zealand families. As Megan explains; "Our goal is to shift existing paradigms around plant based food, and show people just how exciting, innovative and delicious it can be".
Megan's success for her company and healthy food message, is due to her firm vision for the brand, and her ability to make delicious, healthy, raw food taste amazing. The opportunity to include one of the HUGE hazelnut Good Cookies in our March boxes is super exciting, not just because we can deliver an amazing product to our customers, but because we are aware that our customers love to know about other women in business in New Zealand, especially those who are contributing something great to our community.
We have been very lucky to also receive some super yummy recipe ideas from the team... so in honour of really seriously treating ourselves, this is the Almond Butter Jelly Cups recipe from Little Bird Organics. Send us in some examples of your baking to try in return for extra treats in your next box ;) (just kidding, we'll let you enjoy all your baking efforts).
Almond butter jelly cups
The key to these incredible tasting treats is the freeze dried berries in the raspberry jam. They intensify the berry flavour and help them stand out against the rich dark chocolate. Plus, a dollop of tahini in the almond butter transforms it into a delicious peanutty tasting butter.
These delicious treats are perfect to keep in the fridge for when you want a decadent but healthy sweet treat, and are always very well received when taken as a plate to a party or dinner at friends'.
Make time: 30 minutes + component recipes | Setting time: 30 minutes | Makes: 12 − 14 | Equipment required: blender
1 batch raw chocolate
Almond butter filling
¾ cup raw almond butter
2 tbsp raw tahini
1 cup fresh or frozen raspberries (defrosted)
½ cup freeze dried raspberries
⅓ cup sweetener (light raw agave, coconut nectar or raw honey)
½ tsp vanilla extract
pinch sea salt
1 tbsp chia seeds
Make sure you keep the raw chocolate warm while making the recipe, placing it over a bowl of hot water.
To prepare the almond butter filling:
Mix the almond butter and tahini until smooth, then place in the freezer for about 3 hours or until firm before using.
To prepare the raspberry jelly:
Place ¾ cup of the raspberries, freeze dried raspberries, sweetener, vanilla extract, sea salt and chia seeds in high speed blender and blend until smooth. Mix in by hand the remaining raspberries (this gives the jelly more texture). Set aside.
To make the cups:
Spoon 1 tablespoon of the chocolate into the bottom of your silicon mini muffin moulds. Tilt and twist it around so the chocolate coats the side of the mould, repeat with remaining moulds and place in the fridge or freezer to set for 5-10 minutes.
Take out of the freezer and gently place one teaspoon of the frozen almond butter filling and about ¾ teaspoon of the raspberry jam into the center. Spoon another tablespoon of chocolate over the top to cover, adding more if needed. Don’t make this layer too thick however, or the chocolate will become too thick and dominant in flavour.
Place back in the freezer to set for 15-20 minutes or until the chocolate is hard.
Remove from the moulds and store in an airtight container in the fridge for 1-2 weeks.