Pb and J Smoothie Bowl

Hello! Sorry it’s been a while, it’s been pretttttty hectic to say the least. Exciting but hectic work wise but I’m looking forward to a bank holiday to sit back and relax and enjoy some time with my favourite people. Last weekend was the royal wedding and the cup, so we watched both, enjoyed the sun and had a BBQ. Sunday I walked into town with my boyfriend Rob and had a drink in the sunshine and some lunch. We then went home and spent the rest of the day relaxing in the garden. Monday was back to work, stressful work as its been warm all week, I had another big order to make and the kitchen was very hot so my chocolate wasn’t setting and if it was setting, it wouldn’t be setting correctly and getting the shine we want. So yeah, early mornings and late nights were the answer. I’ve also been catching up on emails, admin and orders. Planning events and summer ranges and catching up with my current stockists. I’ve been spending lots of time with my friends and family in the evenings. Monday with my boyfriend, Tuesday dog walk with my friend Kitty, Wednesday sushi and shopping with my Dad, Today chilling in the sun with Rob, Tomorrow drinks with Jordan (my mate, not me) and then Saturday is another big game, so off to the pub we go. Other than that no plans for the weekend but Monday we’re off to the wildlife park for the day with Rob and my Mum. So yeah, thats my week! I’m ready to enjoy my weekend as I’ve got two new stockists this week and another one coming soon so its been super busy and draining but also super exciting!!! Can’t wait to reveal them all and reach more people with my range!

Today I’m sharing a super incredible smoothie, great to start off the bank holiday weekend with a bang! Can’t go wrong with raspberry and peanut butter!

Enjoy x

Ingredients – serves one

Smoothie –

Peanut –

1 small ripe banana

2 tbsp peanut butter

a handful of ice

Raspberry –

1 small ripe banana

130g frozen raspberries

100g coconut kefir/yoghurt of choice

Toppings –

1 tbsp peanut butter

1 – 2 tbsp toasted coconut flakes

1 tsp cacao nibs


Start by blending the peanut layer in a high speed blender until silky smooth.

Pour into a large glass jar.

Now blend the raspberry layer in the same blender until silk smooth and pour/scoop over the top of the peanut layer.

Top with the peanut butter, coconut flakes and cacao nibs.

Dig in x​

Popcorn Fridge Cake come Rocky Road

Hello my lovely lot. I had such a lush weekend. Friday afternoon I caught a train to Leeds to spend the weekend with my boyfriend, chilling out and visiting cute cafes, walking around town and going out and seeing a band together. Was so lovely to spend some time together and just chill. Sunday evening I headed back hope for a chilled one in with my Mum. Monday was an admin, order, post office and developing new idea day and ordering packaging etc. also restocking my website. Tuesday was launching my peanut butter spread day and todays going to be launching my hot chocolate day. The rest of the week will be making everything for my new range and restocking to my stockists. I’m excited for my long weekend and to spend sometime with my family and friends. I hope you all have a relaxing few days too.

Today I’m sharing a chocolate recipe because well it’s Easter! A mix between a rocky road and cornflake bun come fridge cake. Anyway, I think you’ll love it! x

Ingredients – cuts into 16 chunky slices

7 packs of leitchycreates peanut praline bars or 14 or 500g of dark chocolate of choice, chopped

140g cashew butter

95g deep roast peanut butter – I used Manilife 

90g smooth peanut butter – I used Manilife

80g popcorn kernals – popped

120g raisins

55g chopped dried apricots

25g toasted coconut flakes

50g flaked almonds, toasted

30g goji berries

Line a tin with baking parchment


Melt the chocolate in a large glass bowl in a microwave or over a boiling pan until all melted and silky.

Stir through the nut butters until smooth and then stir through the popped popcorn until the popcorn is no longer white and completely covered in chocolate.

Then stir the remaining ingredients through one by one until everything is combined.

Pour into the lined tin and press to compact with the back of a spoon until flat and pressed inot the tin as tight as possible.

Pop in the fridge to set for an hour and then remove, use a large knife to cut into 16. Keep in the fridge.

​Enjoy xx

Vanilla Protein Pancakes with Banana, Chocolate and Caramel

Morning Guys! Hope you all had an incredible weekend. Friday night I went out with one of my friends from sixth form for a few rounds of cocktails and a good old catchup. Then Saturday morning I went to the gym, lounged around and then me and my Mum went to TKmaxx so I could get my friends some bits for their birthdays and I also picked up some bits for myself like granola, almond milk and a new travel overnight bag as I broke mine. Then I got some work done before tea and then chilled and watched Saturday night TV with my Mum. Monday I got up again and went to the gym, I normally take weekends off but feeling a little stressed at the moment so going to the gym and starting my day by moving, really calms my nerves. Then after that I spent all day working, packing up big orders and catching up on admin. Sunday I made and packaged all the bars for my new stockist and then my boyfriend came round. Tuesday morning we went to the gym together, he went off to uni and cracked on with packing boxes for PorterBrook deli in sheffield and making sure I’ve got all my online orders sorted.

So today I’m sharing my pancake day morning pancakes. These are the nicest pancakes I’ve ever made and eaten. So you just have to give them a try! Vanilla protein pancakes (perfect post workout) topped with all the best things. Enjoy x

Ingredients – serves one

Pancakes –

1 scoop vanilla whey protein powder

2 tbsp spelt flour

1 egg

8 tbsp oat milk

0.25 tsp baking powder

butter to fry

Toppings –

Caramel – 20g medjool dates, 2 pinches of salt, boiling water, 1 tsp cacao powder – mash together with a little hot water until thick but smooth.

Pb – 1 tbsp peanut butter, 0.25 tsp mixed spice – mix together

2 pieces of dark chocolate, melted

1 banana, sliced and grilled until golden

3 chocolate covered hazelnuts, chopped

1 tsp dessicated coconut

0.5 tsp maple syrup

2 tbsp full fat or coconut yoghurt


Whisk the pancake ingredients in a bowl until thick yet smooth.

Melt a thin slice of butter in a pan. Add a heaped tbsp of the batter into the pan (you’ll probably be able to do 3 at once) and cook until golden, flip and cook until golden and springy.

Stack on a plate and repeat.

Should make around 6.

Serve spread out in a curved plate topped with the date caramel, spiced pb, yoghurt and grilled banana.

Decorate with the melted chocolate, chopped hazelnuts, coconut and maple syrup.


Leitchy xx

Cinnamon and Orange French Toast

Morning guys! Hope you all had a fab weekend! I did! Friday night I chilled with my Boyfriend and Mum, we made tea together and then had cocktails and watched TV. Saturday morning I made porridge for everyone and then me and Rob went to the gym for a killer workout with my friend Kitty and then for cheeky nandos. Was feeling like a very stereotypical gym type haha! That afternoon we chilled and then my girly Yas came as me and her were off out dancing and drinking in town. We had such a good evening, some gorgeous cocktails and such a good laugh and dance. Sunday I did nothing but chill and nap and then Sunday night I caught up with the Voice. Monday I made all the chocolates for the NEW LeitchyCreates Praline range, post office run, admin and to meet my friend for a coffee and a catch up. Tuesday was pancake day so I obviously had pancakes for breakfast, lunch, tea and pudding. I also caught up on recipe developing, admin and website to dos, as well as emails.

So today I’m sharing a recipe I made Monday morning! Cinnamon french toast topped with orange, yoghurt (feel free to use coconut yoghurt), chocolate, crunchy almond butter, toasted almonds, hemp seeds and a french toast must have, maple syrup.


Ingredients – serves one

Toast –

1 lagre slice of sourdough, halved

1 egg

0.25 tsp cinnamon

a pinch of salt

butter to fry

Toppings –

1 heaped tbsp yoghurt

1 tbsp almond butter

2 tsp toasted flaked almonds

1 clementine, peeled and chopped

1 tsp hemp seeds

1 tsp chopped dark chocolate

1 tsp maple syrup


Whisk the egg, cinnamon and salt in a bowl.

Dip in the slices of bread to soak and cover in the egg mix.

Melt a little butter in a frying pan over a medium heat.

Add the egg soaked bread and fry until golden on each side.

Pop the toast stacked on a plate.

Dollop on the yoghurt and almond butter.

Scatter over the almonds, orange, hemp and chocolae.

Drizzle with maple syrup.


Jordan x

Blueberry and Cinnamon Porridge

Morning guys! Happy Wednesday! Only a few days to go..

Last weekend I went to Birmingham to see one of my favourite people for lunch and a big catch up and a bit/rather a lot of shopping too. Then Saturday evening I went to my boyfriends parents for a takeaway and chilled evening and day Sunday just sobbing about sleeping, which was I just needed. Sunday evening I went bake home to see my Mum and catch up on TV.

Monday was back to chocolate making, back to meetings and back to getting more stockists. Busy but I couldn’t be more grateful.

Today I’m sharing one of my favourite fruity yet comforting bowls of porridge. Spiced blueberry porridge topped with all the best toppings. I know you’ll love it.

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

pinch of salt

1 tbsp coconut milk powder

1 tsp cinnamon

1 tsp maca

1 tsp white chia seeds

55g frozen blueberries

1 tsp maple syrup

Toppings –

1 banana, sliced

half an apple, diced

1 tbsp peanut butter

1 tbsp granola/muesli

1 pice of dark chocolate, chopped

a pinch of cranberry/red berry powder


Pour all the porridge ingredients into a small pan and stir over a low heat until thickened.

Pour into a bowl.

Arrange the banana slices and apple on one side of the bowl.

Dollop the peanut butter, granola and chocolate in the gaps.

Decorate with red berry powder.