The gym has played a central part in keeping my IBS symptoms at bay. I used to assume it was simply the physical exercise that made a difference, but know I know the endorphins released play a massive part in keeping my IBS happy thanks to the good ole’ gut brain connection.
But boy do I get hungry afterwards, yet the gym snacks available are either wrapped up in plastic which I’m not a big fan or full of rubbish. My younger self would mindlessly grab a Snickers bar and eat away without even thinking! Not today, BUT I have found exactly the thing to feed that craving and replace that Snickers Bar!
My plant pimped Smickers Bites are quite literally brimming full of essential protein and plant based goodness. Not only do these fill you with the right nutrients after a gym session, but they’re bursting full of dietary fibre, so with each bite you’re helping yourself on your way to your 30g daily fibre intake.
This recipe does rely on dates which are high in FODMAPs, so it’s notfor you if you are on the elimination phase of the FODMAP diet. However if you are able to tolerate dates, this recipe will change your snacking world!
Super simple to make and requiring no special equipment, all you need is 15 minutes and you’ll have a stack of delicious snacks piled up in your fridge ready to satisfy any sweet craving (if they last that long!).
Vegan, Gluten Free
12 Medjool Dates
1/3 cup Peanut Butter
Handful of Cacao Nibs
1 Bar Dark/Vegan Chocolate
1 tsp Coconut Oil
Handful of Roasted Peanuts
- Line a baking tray with parchment paper.
- Using a sharp knife, make a slit in each date, being careful not to cut all the way through to the bottom and remove the pip.
- Add 1/2 tsp of peanut butter inside the cavity of each date, top with a sprinkling of cacao nibs and gently squeeze back together to close.
- Place the stuffed date on the lined tray and continue until all 12 dates have been filled.
- Place the filled tray in the freezer to allow the stuffed dates to set.
- Add the chocolate and coconut oil in a small glass bowl and place on a ban marie to gently melt. Mix the melted chocolate and the coconut oil with a spatula to combine.
- Remove the stuffed dates from the freezer, dipping one at a time in to the melted chocolate, placing each back on the baking tray and topping with a peanut and a sprinkling of sea salt to finish.
- Repeat until all dates have been coated with chocolate and topped before placing back in the freezer to set for 10-15 minutes. Enjoy served directly from the freezer.
- Store any leftover Smickers Bars in an airtight container In either the freezer or the fridge for up to 2 weeks (if they last that long!).
- For a nut free version, simply swap the peanut butter for a seed butter such as sunflower, pumpkin or hemp (sunflower seed butter is my favourite!) and top with a sprinkling of toasted seeds.
- Switch from a Smickers bar to a Smars bar quite simply by switching the peanut butter to almond butter and replacing the roasted peanut for an almond. Trust me, a combination of both of these bars will make you wonder why you’ve never made these before!