I stock up on avocados when they are in season and this is certainly one of my favourite ways to use them up. Plus, it is super easy to make, so the time conscious person doesn't need to stress.... what more could you want?
Recipe:
Blend all ingredients in food processor until smooth.
Now store in fridge & enjoy!
]]>I actually made this for my husband's birthday and trust me when I say 'it was a winner all round!'
Can I give you a tip?? DOUBLE THE RECIPE...you will want left overs to put in the freezer :)
Method:
First line a large baking tray or dish approximately 20cm square unless doubling recipe then I suggest a 33x25cm tray
Base:
Blend all ingredients in a food processor until combined and press firmly into prepared baking tray. Place in fridge or freezer.
Peanut butter nougat filling:
Blend all ingredients until smooth in food processor. Note: this will be quite thick but that's what you're after :) Then spread over base and put back in fridge or freezer to chill.
Caramelised nuts:
Place ingredients in a saucepan over low heat & stir until melted & sticky. Spread over nougat layer then place back in fridge or freezer to chill.
Chocolate topping:
You have 2 options here; make your own chocolate (which is what I like) or simply melt down 200gm dark chocolate (I prefer lindt 90%) with 2 tbs coconut oil or butter.
For the homemade chocolate option simple follow this recipe;
Mix ingredients together and pour over caramelised nuts. Place back in fridge or freezer until chocolate is set & ready to serve.
Enjoy :)
Love Candice xx
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Not only is this super easy to make but it is kid friendly, freezer friendly and husband approved.
To make:
Blend
Once dry ingredients are blended, add & blend:
Blend until sticky crumble mixture then press firmly into lined tray and place in fridge to set for a few hours. I tend to leave it overnight then cut it into slices the next day. Keep in fridge or freezer.
Enjoy :)
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Here is the recipe I made for the banoffee tart.
Base:
For the base you have 2 options, raw or cooked. Cooked gives it that caramelised chewy texture and raw, well it's raw & delicious.
Blend all ingredients into a sticky crumble mixture. Press into a prepared pie/tart dish and cook in oven at approx. 150 degrees until golden brown. This should only take 5-10mins. The remove from oven & let cool while you prepare the filling.
(For the raw version, omit the butter and use 70g organic coconut oil instead. Press mixture into prepared pie/tart dish and place in freezer while you make the filling)
Filling:
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Base:
Blend 1 cup of nuts with 1 cup of dates (soaked in hot water first and excess water drained). Press into loaf tin and put in freezer.
Middle:
On low heat, combine 1 tin of coconut cream, 1 cup of loosely packed dates, 1 tbs cacao, 1 tsp vanilla. Stir until combined, dates melt and liquid thickens (can take up to 30 mins).
Pour over base and put back in freezer... leave for a couple hours before making the topping.
Topping:
Mix 2 tbs melted coconut oil with 1 tbs of melted cacao butter. Mix in 3 tbs of cacao and 1 tbs honey. Pour over the slice and leave in freezer to set.
Tip: Use a warm knife to cut the slice because the slice is kept in the freezer.
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Recipe:
Base - 3/4 cup almonds, 10 dates, 2 tbs cacao, 3 tbs peanut butter, 1 tbs honey. Blend almonds in food processor until finer consistency and add remaining ingredients and blend again. Press mixture firmly into prepared tray (I used 18x28cm tray) and put in fridge.
Filling - 1 cup cashews, 250gm defrosted raspberries, 1 tbs chia seeds, 1 cup coconut flakes, 2/3 cup coconut oil, 1 tbs honey. Blend cashews until fine, then add the rest of the ingredients and blend until smooth. Pour over base and put back in fridge for 20 mins. (Ensure raspberries aren't too cold or it will solidify the coconut oil).
Topping - 1/4 cup coconut oil, 1/3 cup cacao powder, 1tbs honey. Mix ingredients. Pour quickly over slice as the slice will be cold and the chocolate will set fast. *Tip: If you slightly warm the chocolate topping it gives you a bit of extra time to pour.
Sprinkle coconut flakes over and refrigerate or freeze :)
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I filled these pancakes with banana, oats, mixed berries, collagen, maca, dandelion, chia seeds, psyllium husk, olive oil, eggs and some coconut milk.
I topped them with tahini, buckinis, sunflower seeds, cinnamon, coconut yoghurt & frozen berries.
Super delicious and filling :)
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Recipe:
Blend - 1 cup activated or soaked nuts, 1 cup dates, 1/2 cup coconut. Press into prepared tray and place in fridge.
Filling - 1/3 to 2/3 cup of tahini (depending on how thick you want filling - I use 2/3), 1/4 to 1/2 cup honey (depending on how sweet you like it - I use 1/4), dash of pink salt and 1 tsp vanilla. Mix and pour onto base. Leave slice on the bench while you make the choc topping.
Choc top - 1/3 cup cacao, 1/3 cup melted coconut oil, 2 tbs honey. Mix and pour over filling. Place in fridge to set.
Now don't eat it all at once :P
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Recipe:
Melt 2/3 cup coconut oil with 1/3 cup honey
Mix in a dash of vanilla and some Himalayan rock salt
When cooler, add 4 eggs
Mix in 2/3 cup coconut flour and 75gm 90% dark chocolate
Let sit for a minute for coconut flour to absorb the moisture, if too wet add 1 tbs coconut flour at a time until desired consistency reached.
Cook on 170 deg. for approx. 12 - 15 mins or until golden brown.
This recipe makes around 15 cookies.
Enjoy with a friend :)
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Recipe:
Preheat oven to 180 deg. and line a cake tray.
1 cup grated zucchini
3/4 cup natural crunchy peanut butter
1tsp vanilla
1/4 cup cacao powder
1/2 cup 90% dark choc chopped up
1 tsp baking soda
Dash of pink Himalayan salt
2 tbs LSA
1/4 cup of pure maple syrup
Mix all ingredients in a bowl and bake for approx. 25 mins.
And ENJOY :)
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Recipe:
Preheat oven to 180deg. and line a square cake tin.
Blend 1 cup of raw almonds and 1 cup of dates until coarse mixture is formed.
Mix in 1tbs of water and 1tbs LSA. Once combined, place in tray and bake for 15-20 minutes until golden.
Blend 1.5 cups cashews until smooth, add 3tbs fresh lemon juice, 2tbs maple syrup, 2tbs coconut oil, 1tbs vanilla and blend until smooth. Pour over baked base and place 2 sliced fresh figs on top and put in freezer until set (approx. 1 hour).
Drizzle with raw honey and sprinkle some pink Himalayan rock salt on top to serve.
Enjoy with a turmeric milk or tea :)
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