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

Method

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​

Maca and Chocolate Porridge

Morning! So I’m sorry my posts have been a bit short and not too much time put into them! I’ve been super busy with Leitchy Creates making chocolates for events, stockists, big orders and trying to get my name in more places. I’ve also been redesigning my packing which is super exciting, really interesting and such a learning curve too. I can’t wait to see the results and share it with you too. So anyway I’ve decided to do one post a week, that I can dedicate more time too, make it super informative and special as I’m now a busy chocolate bee! I want to be able to share good content and really enjoy writing it, rather than rushing it to post it at a certain time and it looking rough and well, boring. I hope you understand that this is the best way for me right now and also prefer that I can have a good old natter, fill you in and tell you more about the recipe too.

So This week has been busy. Saturday I actually took the day off to chill in my garden in the sun and listening to my super chilled summer playlist. It was lush. Then we got an early night because Sunday we got up early as I was standing at a stall all day at Sharrow Vale market selling my chocolates. We got up early, packed up the car, unpacked the car and then waited for my boyfriend and his family to arrive so that we could assemble the gazebo (it was a five person job with lots and lots of tape). We were all set up by 10.30am and stayed all day until 5pm. It went really well and It was so lovely to see familiar faces, returning customers and my friends coming to support too. That night I made a batch of peanut praline bars and then just chilled. Monday we were up early again as we were off to a funeral, drop of chocolates at my stockist in Halifax and pick up ingredients from one of my wholesalers in Sheffield. We then got back, I made more peanut praline bars and also stocked back up on my lemon truffle bars.

Tuesday was a long day of chocolate making, I think I was stood for 6 hours solid, enrobing pralines for Cocoa Wonderland in Sheffield. I boxed them all up and delivered them straight away so I could get on with admin and then spend the evening chilling with my boyfriend. Wednesday was pretty similar to be honest, plus a lot of admin and also chilling with my boyfriend. Sorry if this is very same old this week ha! It’s not been as interesting as last as the sun was about, so I saw more people and did more things! Well anyway today was a little more eventful. I got up early, super early and went to the gym, got home quick change, smoothie bowl and then up and out the door to Hale near Manchester for a stockist meeting in the most gorgeous and delicious cafe. We dropped off the samples and then decided to stay for lunch for a little break after all the driving. I enjoyed a chai latte and then the garden breakfast that consisted of poached eggs, garlic mushrooms, spinach, grilled tomatoes, sourdough, home baked beans and the most delicious sweet potato hash brown. My Mum had bacon avocado toast and a latte and then we both shared the blueberry Bakewell slice with ice cream. UmmmUmmm. We then drove back home, I got on with admin, this blog and also emails. Then this evening I’m meeting my boyfriend for tea in town and then I’m back home and packing as tomorrow me and my Dad are off to London to see Harry Potter with an orchestra at the royal Albert hall, lots of good food and a bit of shopping. Then Saturday lunch I head back as I’m going out to celebrate one of my girls birthdays and my brothers home with his girlfriend for the weekend too! I can’t wait, it’s going to be lush!

Right so today I’m sharing a recipe using some of my NEW products in my chocolate range. It’s a chocolate banana bread like oat porridge using maca for a malty taste and hormone balancing properties. Maca is also great as it’s high in antioxidants (as is cacao), nutrients, improves energy and mood. But I use it more for the malty comforting taste more than anything! Topped with a quick strawberry compote, sweet fresh banana, hemp seeds and the best part – my NEW chocolate chunk grain and gluten free granola made with peanut butter and my chopped up chocolate chunks and also my NEW vanilla peanut butter chocolate spread. The granola adds crunch, a nice contrast in texture and the chocolate chunks melt into the porridge bowl for extra chocolate lovers dreaminess and also my chocolate spread slowly melts for gooey, melted chocolate bar like madness. It’s a winner all round. You can find the NEW products on my shop website – LeitchyCreates.

Ingredients – Serves one

Topping –

50g frozen strawberries

water

Porridge –

40g rolled porridge oats

10g oat bran

a pinch of salt

1 tbsp cacao powder

half a banana, mashed

1 tsp maca powder

200ml almond milk

Extras –

half a banana, sliced 

2 tsp chocolate spread 

1 tbsp granola

1 tsp hemp seeds

Method

Start by frying the frozen strawberries in a small non stick dry pan until golden and slightly charred. Add a few splashes of water and cook until warm and then pour into a bowl.

Place all the porridge ingredients in the pan you just used to fry the strawberries in. Stir over a low to medium heat until thickened.

Pour the porridge into a bowl.

Arrange the banana slices down one side of the porridge bowl and pour the saucy strawberries alongside.

Scoop the chocolate spread onto the porridge bowl and leave to melt.

Scatter the granola and hemp seeds in the gaps.

Enjoy xx

Baobab, Banana and Pineapple Fried Porridge

Gotta have a fancy porridge bowl at the weekend! Heres a fruity, summery and indulgent one using my NEW chocolate spread and granola! Hope you love it! xx

Ingredients – serves one

Topping –

0.5 tsp coconut oil

50g pineapple, diced small

half a banana, sliced

0.5 tsp baobab powder

Porridge –

half a banana, mashed

1 tbsp cocout milk powder

a pinch of salt

30g porridge oats

10g oat bran

0.25 tsp vanilla ecxtract

200ml water

0.25 tsp cardamom powder

1 tsp honey

Extras –

1.5 tsp chocolate spread – I used LeitchyCreates

1 tsp hemp seeds

2 tsp granola – I used chocolate

2 frozen raspberries, crumbled

Method

Fry the topping ingredients in a small porridge pan until the banana is golden.

Pour into a bowl and pop to one side.

Pop the porridge ingredients into a the same pan you used to make the topping. Stir over a low heat until thickened.

Pour the porridge into a pan.

Scatter the banana mix down the middle of the porridge bowl.

Scoop the chocolate spread alongside and scatter over the hemp, granola and raspberries.

Enjoy xx

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

Method

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 Fruity Chia Pudding

Morning my lovely lot. Hope you all had a lush weekend, I did! Friday afternoon my bestie came round for a quick cocktail as it was her 21st birthday and she was going away for the weekend but we still wanted to see one another. I made her a cheeky yet nourishing cocktail, made by blending frozen blueberries, raspberries and Malibu to create a berry like daiquiri come pina colada drink. Then we had a quick catch up before she headed off. That evening me and my boyfriend went to go see a band and for a few drinks. I love a bit of live music. Saturday morning we had a sleep in and then Saturday afternoon was a busy one as I first met my friend from the gym for a coffee and a scone and a natter, then I met my Dad for a few rounds of cocktails and a catch up and then I met back up with Rob and his parents as we were going out for a nice meal to celebrate his Mum’s birthday. Sunday was Mothers day. We got up, I gave her cards and presents off of my brother and I and then we had breakfast, got dressed and ready and headed of to Manchester for the poshest and prettiest afternoon tea at Australasia. We got a complimentary glass of champagne each and a pineapple and coconut mojito to start and then we had 3 tiers of sushi, followed by a tier of cakes such as ganache, carrot, lemon curd, meringue and a pana cotta. Then we had the fanciest coffees that came with smarties, followed by another tropical punch cocktail with guava and mango to finish the lovely meal. Mum got some gorgeous flowers and then we trotted off back to the station to head home. That evening we just chilled, ate marmite and peanut butter on toast with hot chocolates and watched Peter Kay.

Monday was back to prepping everything for my LeitchyCreates stall at Nether Edge market this Sunday coming. I made all my solid chocolates last week so this week is bars and pralines, labels and packing.

Today I’m sharing a super delicious and bright chia pudding dish. Packed with protein and vitamins. Super delicious and sweet. One you’ll just love.

Enjoy x

Ingredients – serves one

Chia pudding – make the night before

1.5 tbsp chia seeds

1 scoop vanilla whey powder or vegan alternative 

200ml water

Toppings –

100g super ripe mango, mashed

1 banana, sliced

1 tsp toasted almonds, chopped

1 tsp toasted coconut flakes

1 tbsp crunchy peanut butter/almond butter

1 tsp cacao nibs

a small handful of frozen raspberries, crumbled

Method

The night before –

Whsik the chia, whey and water together in a bowl until smooth.

Cover and pop in the fridge overnight.

​In the morning –

 

In the monring, take the chia out the fridge, give it a stir and add a splash of milk if to thick and then stir to combine.

Top with the mashed mango, sliced banana, chopped almonds, coocnut flakes, a dollop of peanut butter, a sprinkle of cacao nibs and a scattering of raspberries.

Dig in.

Leitchy xx