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Vegan Chocolate Truffles

My favourite post race treat

Try these delicious chocolate energy truffles for an energy boost.

30g Dates
30g Figs
50g Walnuts
3 Tblsp Almond Butter
50g Cocoa Powder
50g Sugar
1 tbsp Vegan Honey (or Agave)
1 tbsp Vegan Choc Spread
1 tsp Vanilla Essence
Ground Almonds for coating

Combine in food processor.
Form into balls.
Roll in the ground almonds.




Roasted Pumpkin Seeds

Halloween has been and gone but there are still Pumpkins in the shops.

It’s much easier to make soup from a pumpkin if you’re not trying to carve a funny face onto the front! Just cut the pumpkin into quarters, drizzle with olive oil and roast. Then scrape the flesh away from the skin and use it for soup or hummus.

If you wash the stringy stuff off the seeds, they make a really nutritious snack.

You can buy little packs of pumpkin seeds in the shops – but if you’re using pumpkin in another recipe, then don’t throw the seeds away. Roast them and eat them on their own or toss into salads.



Pumpkin seeds are high in fibre, rich in antioxidants and packed with minerals such as iron, zinc and magnesium.

I’m particularly interested in the magnesium as it’s said to be great for recovery after sport, preventing DOMS (Delayed Onset Muscle Soreness) which is the reason you struggle to get down the stairs the day after a hilly race!

Your quads will thank you for a few pumpkin seeds on the way home. Of course, you could buy a packet from the shops, but at this time of year, it’s so much more satisfying to make them yourself!

If you buy pumpkin seeds from the shop they’ll have had the shells removed and they’ll be smaller and green. The shells are perfectly edible, so personally I wouldn’t bother shelling them. Why give yourself the extra work?


1. Wash the seeds in cold water to remove the strings.

2. Dry them thoroughly with kitchen paper.

3.  Lay them out on a lined baking tray.

4. Drizzle with a little olive oil and sprinkle with salt.

5. Roast for 45 mins at 140c.