Marfigs' Munchies

Adventures in vegan eats and feats

filling spilling! Bars, nut butter cups and beetballs!

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Apparently not owning a television makes one rather uninformed, or out of date with current events. Yes, it did not at all pass me by that Mr Mandela had passed, but the procession, the whole toot flouncing daily up and down my area was a nasty shock when taking a walk this morning and seeing traffic backed up kilometers past where it usually idles. I sucked it up and got in the car for some coffee with a pal and also to get the ingredients for the goodies below, because I’d been dreaming about the nut butter cups for the past few days and it needed making…NOW! I find that once I’ve done enough research (or what I assume to be enough, often to disastrous results) I get so twitchy and bitchy until I can spread out my ingredients and get to the alchemy of things.

The first thing I made, which I’ve often raved about is the beetballs of glory. I doubled the batch because I can easily scarf a handful in one sitting. What a great and colourful way to get some veg down the gullet! šŸ˜€


Dunked in soup, spread on a piece of bread..heavenly! I ran out of quinoa so the rest I dunked with some oats, which worked just as well.

Before I went out this morning I quickly baked up a different version of CCK’s cobbler bars that I’ve made before with plums and strawberries. This time it was with papaya – I ran out of red fruit and figured this would be just as tasty.


crustsidenomresI guess the fact that Man-thing took one bite, made some unintelligible noises and then took out another slice for his snack plate is sign enough that it lives up to the previous version. Perhaps not as disastrously sweet, but I prefer it for its muted perfection. Hom! Next time I may even put some slivers of almonds on top. šŸ˜€


Now for my bestest treat! I’ve been trying to think up ways of using up my almond butter (because then I can get MOAR!) and came across this recipe by Angela over at Oh She Glows. The base especially looked so nommy that I put aside my trepidation of using almond flour and splurged. These are for the two swords people down the street who are going on holiday soon – I wanted to make something that could be frozen and eaten at leisure.


Worth it? Oh yes.


  • For the base, I stayed on track except to sub in 1/4 of the 3/4 cup of almond flour with milled poppy seeds (evil grin).
  • I made a filling, which turned out very inelegant (as did the topping) but one can’t have everything!


  1. 1/2 cup cashews, soaked for a few hours
  2. 2.5 tsp dried goji berries, soaked + 2.5 tsp dried goji berries as is
  3. 2 tsp cacao
  4. 1.5 TBSP agave syrup
  5. 1 TBSP coconut oil
  6. 1 tsp matcha powder
  7. 2 tsp crystallized ginger pieces

Blitz all together til as smooth as can be, except for the excess goji berries and crystallized ginger pieces, which are mixed in.


Very unattractive, but yummy! The hidden ginger and goji bits add a bit of voom to this gooey mess.


  • My patience was wearing thin, so I just melted dark chocolate discs. Not the most glam option, but sometimes you just have to finish the job any way you can (once being in the kitchen becomes a chore I know it’s time to close up shop!
  • I poured the chocolate over 4 whole strawberries that had been chopped finally with a pinch scattered atop the filling part of each cup.


Just look at that almond flour base – SO delicious and soft! Then the gummy innards and the hard crack of chocolate. Nom!


This is definitely a freezer dessert treat. In fact, that’s why I like them – you can make a batch, forget about them, and then plonk one onto your mouth when the HUNGER (for sugar) strikes.:D


The ugly duckling, but it’s rather hellish when melted chocolate comes in contact with moisture – it’s all chaos!

closeuprespoppyundersideresJust look at that! I love poppy seeds – they really just sparkle up any bit of chow. Man-thing also snapped up two as soon ashe got the chance, very sour about taking a bite and then having to relinquish the prize for a split second to indulge the photography aspect. Sheesh! ;p

Author: Marfigs

Ahoy, Iā€™m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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