Raw Vegan Salted Caramel Slices

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These Raw Vegan Salted Caramel Slices are heaven! Three layers made up of wholesome, refined sugar-free ingredients but absolutely no sacrifice on taste. The first layer is a soft oaty biscuit, the second is a rich date and tahini caramel and the third layer is dark homemade chocolate. These taste just like the caramel slices I used to buy at school only (in my opinion) better!

Ingredients

Biscuit Layer

100g Ground Almonds

100g Rolled Oats

2 tbsp Coconut Oil

1 tbsp Maple Syrup

Caramel Layer

200g Medjool Dates

1 tbsp Tahini

1 tbsp Coconut Oil

3 tbsp hot water

pinch of Salt

Chocolate Layer

100g Coconut Oil

60g Cocao Powder

4 tbsp Maple Syrup

1 tsp Vanilla Extract / powder

pinch of salt

– Using a food processor blend all of the biscuit ingredients together. Transfer to a lined 8inch square tin, pressing down the mixture evening so that it is compact. Place in the fridge to set while you make the caramel.

– Pit the dates and then whizz them up in the food processor until finely chopped. Add the rest of the ingredients and continue to process until a smooth caramel is formed. It should be thick but spreadable. Evenly spread the caramel over the biscuit layer and place back in the fridge while you make the chocolate.

– Melt the coconut oil in the microwave and then add the rest of the chocolate ingredients, mixing thoroughly. Pour over the caramel layer, tap the tin a few times off the bench to evenly spread and burst any air pockets. Refrigerate for at least 30 minutes or until the top layer has compete set and you are able to slice.

Enjoy!! X

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Nutty Chocolate Breakfast Bars 

Sweet, nutty, chocolatey, chewy…oh boy, these are good! These breakfast bars are great for when you are on the move, you can just pop them in your bag and eat them on your way to work if need be! They are delicious, filling and nutritious and the best thing is that you can experiment with what fruit and nuts you include. There’s no exact science with this, that’s why I just throw in the fruit and nuts as I please – you can find the combination and quantities that work best for you!

Ingredients – makes up to 8 bars

150g oats

5 neglet dates, chopped

Handful of almonds, chopped

Handful of raisins

Handful of pumpkin seeds

3 tbsp peanut butter

3 tbsp maple syrup

1 tbsp coconut oil

1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)

1 tbsp cocoa powder

Simply put all of the dry ingredients in a large bowl. Melt the coconut oil and add this along with the maple syrup, peanut butter and flax egg to the mixture. Combine well and then transfer to a lined 20cm tin. Press down the mixture tightly, making sure the sides have defined edges. You might doubt whether the mixture will set at this point but when the coconut oil solidifies in the fridge the bars will hold there shape perfectly. Put in the fridge for at least 2 hours before cutting into bars.

Enjoy!

Recipe. Taste. Repeat

So this week I wanted to share with you some of the meals / desserts i’ve been loving lately. I’m making these things over and over again because 1) they are delicious 2) easy to make – win win!

First up – the pizza. Well me and Chris have dabbled in a bit of fake cheese in the past but to be honest, I wasn’t feeling it. I’d much prefer to make something different than try and replicate with a poor substitute. So I came up with a ‘recipe’ for a cheese free pizza, I use the word recipe loosely as I used a store bought pizza base mix (you just add water) ha! I added chilli tomato paste, nutritional yeast, onions, sundried tomatoes, lots of chopped garlic and then drizzled cheese-free pesto mixed with extra olive oil all over the pizza. I then put it in the oven on 180 degrees for about 10 minutes.

I find that the extra oil keeps the pizza moist and indulgent – standing in for the cheese. I can honestly say, hand on heart that we didn’t miss the cheese one bit. The pizza was absolutely delicious and went well halved with some home made chips! Well, it was Saturday 😉

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Deliciously Ella’s Chickpea, Quinoa and Turmeric Curry.

Oh this is very good, very good indeed. You can just throw everything in and within the hour you have a delicious and nutritious curry which will make six portions. We’ve been taking this to work for our lunch and I was surprised to see how well it reheats. It also keeps well in the fridge. Another bonus is that you don’t need to cook rice or cous cous in addition to this as it already has quinoa in. It’s an all round super curry, really.

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Deliciously Ella’s Sweet Potato Brownies

When I first heard about these I wasn’t completely convinced they would be for me as I have love hate relationship with sweet potato but I gave them a go and today I’ve just made my third batch – so good! You forget that there is sweet potato in them but they add a moistness to the brownies. They are also very chocolatey, which is great. I would recommend buying a good quality cocao powder as it makes all the difference. For the second batch I made a chocolate frosting to go on the top which was amazing. For the frosting I used 1 tbsp cocao powder, 1 tbsp coconut oil, 2 tbsp of pure maple syrup and a pinch of Himalayan pink salt. Mix it all together and spread on the brownies once they have cooled, then pop in fridge to set. We’ve been taking these to work for breakfast as they give us loads of energy and fill us up until lunch. I think these will be a staple in our house for the months to come.

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Dark Chocolate Treats (refined sugar-free!)

These dark chocolate treats are so delicious and perfect to serve with coffee after a dinner party with friends or simply to satisfy chocolate cravings! If you don’t like intense dark chocolate then this recipe isn’t for you, but if you like the bitter taste of dark chocolate and are comforted by the fact that just ONE of these bad boys will be enough then this will be your jam.

The best thing about these chocolates is that they are refined sugar-free and contain coconut oil which is known to help burn fat. Yes, that’s right. Burn fat while you are eating chocolate – does it get any better?

To make 6 ice cube sized chocolates, you will need.

  • 1/2 cup of Coconut Oil
  • 1/2 cup of Cocao Powder
  • 1 tsp of pure Vanilla Extract
  • 1/4 cup of sweetener of your choice i.e. Maple Syrup or raw Honey.
  • pinch of Salt

NB: toppings are optional, I put one almond on each chocolate but the possibilities are endless. I think dried cherries would be amazing paired with the dark chocolate. Instead of using toppings you could always add these into the mixture before chilling.

To make the chocolates simply melt the coconut oil for a few seconds in the microwave and then mix in the rest of the ingredients. The consistency will be like a thin chocolate sauce. Carefully pour the mixture into ice cube trays and place in the fridge for an hour. After an hour the mixture will have set and turned into chocolate! Push out the chocolates as you would ice cubes. If using toppings stick these on using a tiny bit of honey or maple syrup.

These chocolates will keep in an air tight container for quite a few weeks, although I don’t think you will need to worry about that!

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