MamaMag Feb/Mar

Prep Time: 30 minutes Cook Time: 5 minutes Serves 8

Ingredients:

1 cup Medjool dates, pitted ½ cup Mayver’s smooth peanut butter 1 cup shredded coconut ½ cup peanuts ¼ cup coconut oil

Chocolate Drizzle:

50g dark chocolate 1 tbsp coconut oil

Method:

Add all of the slice ingredients into a food processor and blitz to combine. The mixture should be sticky and still slightly chunky. Transfer the slice into a square baking dish lined with baking paper and flatten it with your hands. Place the baking dish into the fridge for 10 minutes. Prepare the chocolate drizzle by melting the chocolate and coconut oil in the microwave or over a double boiler. While the chocolate is melting, remove the slice from the tray and cut it into 8 pieces.

Sam Wood’s Satay Chicken Burger

Time: 30 minutes Serves: 1 Ingredients:

1 tsp extra-virgin olive oil 120g chicken breast Salt and pepper, to taste 1 sourdough bread roll 1/3 cup baby spinach 1/3 Lebanese cucumber, shaved into ribbons ½ tomato, sliced

Satay Sauce:

1 tbsp Mayver’s Crunchy Peanut Butter ½ tbsp coconut milk 1 tsp tamari, or soy sauce ½ tsp raw honey ½ small red chilli, minced (optional) ¼ lime, juiced

Method:

Heat the olive oil in a pan and add the chicken breast. Season with salt and pepper and cook for 5 minutes on each side, until cooked through. Cut the roll in half and place the bottom half on a plate. Add the spinach, cucumber and tomato.

Combine the satay sauce ingredients in a bowl. Once cooked, add the chicken to the burger. Top the chicken with the satay sauce and top with the other half of the roll to serve.