Jessica Worth is a qualified nutritionist, smoothie lover, an introverted extrovert, and all-round rad chick. She has always found her first name too long (too many syllables) so to me and you, it’s just Jess.
After ten years in the corporate world, Jess threw in the towel and pursued her passion for helping others and food, completing an Advanced Diploma in Nutritional Medicine. Jess sees clients in my local hood on Sydney’s Northern Beaches, and thanks to the magic of the Internet, also all over the world.
Jess is pretty dang passionate about helping to break down the basics of nutrition so you can make informed decisions and create healthy habits for life. Whilst she may push way too many peanut butter recipes, just know it comes from a place of love. With so many health experts in social media land, it’s nice to have her expertise and her delicious recipes.
Jess has very kindly created two recipes for us to share with you:
You can find her hanging out on the interweb as @jessicaworthnutrition on both Instagram and Facebook. Or hit up her website to read her beautiful blog and contact her to set up a meeting in real life.
Peanut Bliss Bombs
Makes 8+ balls
GF, DF, vegan, RSF, paleo
Prep + tidy up time: 20mins
Cook time: 10mins + 30mins to set in fridge
1 cup of almonds
4 medjool dates
1 TBS cacao
2 TBS coconut oil, melted
1 TBS chia seeds
2 TBS water
1/2 tsp per ball of peanut butter
Combine chia seeds and water, stir and set aside for 10mins.
Remove the seed from the dates and soak for 5-10mins.
Add almonds to a food processor and blitz to your desired texture – I like them a bit rough and nutty still.
Add cacao, coconut oil, chia seeds (which should now be a gel-like consistency) and dates, blitz until well combined.
Pour out into a bowl, stir with a spoon to ensure it is all well combined.
Spoon a ball sized amount into your hand, flatten into a thick pancake and press a well into the middle.
Scoop the peanut butter into the middle of the well and roll the ball around the peanut butter.
Place on some baking paper and cool in the fridge for about an hour.
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