Raw Snickers Slice *Updated*

*Update: I have made a couple of adjustments to this recipe and added some new (somewhat more asthetically pleasing) photos!*


First of all, sorry about the terrible photos! It was about 7pm when I took them and I suffer from a serious lack of good lighting in my house! That and I was running out the door to share these babies with my work friends...

However, one mouthful of this delicious, nutty slice and I'm sure all poor image quality will be forgiven...Its a freaking Snickers Slice which is actually good for you for Pete sake!

I actually came across this recipe from LiveLoveEatRaw on Instagram and knew there was no way I could resist trying it. I dare you to try! On second thought, no I don't. You really should try it. Right now.


I did make a couple of changes to the original recipe but you can follow whichever suits the ingredients you have on hand. Winner winner chicken dinner! 

**Just note, technically maple syrup isn't raw so if you are following a strict raw diet I would use rice malt syrup as a substitute as in the original recipe**

Raw Snickers Slice

You Will Need

For the Base:

1 cup almond meal
1 cup coconut flour
3 tbsp maple syrup
1/4 cup melted coconut oil
3 tbsp 100% natural peanut butter
1 tsp vanilla bean or extract
Pinch of salt 

For the Peanut Caramel Filling

3 cups pitted dates
1/3 cup coconut oil, melted
4 tbsp 100% natural peanut butter
1 tsp salt

Chocolate Topping

1/4 cup cacao powder
1/4 cup maple syrup
1/3 cup coconut oil
1.2 tsp vanilla extract
1/3 cup crushed peanuts 


Start by chucking all of the base ingredients into a food processor and blending until totally combined then spoon into a 20cm square baking tin lined with non-stick paper and press firmly so it is totally flat. Pop the tin in the freezer.

To make the caramel filling roughly chop the dates and then place in your food processor with the remaining filling ingredients and process until combined. At first it will look like it's not coming together but just be patient and keep on blitzing! When it's ready spoon over top of the chilled base and flatten down. Stick it back in the freezer while you make the topping.

In a mixing bowl whisk all of the topping ingredients except for the crushed nuts until they come together to form a delicious chocolate ganache. Pour over top of the chilled filling and gently shake the tin to make sure it is fully spread out and smooth. Sprinkle with the chopped nuts and stick back in the freezer or the fridge until set and firm.


 VOILA! Enjoy each mouth full of salty, sweet goodness! xo

Feeling a little sluggish?

Having sweet cravings but don't want to blow those crunches, lunges, squats and (God help you!) burpees?

Never fear! I bring to you yet another raw slice recipe which is all natural, vegan, dairy and gluten free, full of protein and iron and its just all round drool-worthy.

I have previously posted a recipe for a Raw Choc Mint Slice (here) and, though it too is delicious and nutritious, I wanted to have a go at tweaking the recipe to include fresh mint and greens. Let me tell you, this was a wise decision!

Though both slices taste quite similar, I found that adding fresh mint and spinach gave the filling an amazing green colouring and the taste of the real mint gives it a really fresh and natural... almost earthy taste. Maybe 'earthy' isn't the right word... just trust me on this one!

Also, a side hobby of mine is video editing and I thought what better way to combine my interests than to create a recipe video tutorial for you lovely people! So enjoy and let me know what you think!

RAW CHOC MINT SLICE 2.0

For the Base:

4 Tbsp Coconut Butter
1/3 cup Cacao
1/2 cup Coconut Flour
20 Pitted Dates
1 cup Walnuts

For the Filling:

One Bunch of Mint
Large handful of Baby Spinach
1 cup Cashews, soaked overnight
1/2 cup Coconut Butter
1/2 cup Maple Syrup
1 tsp Vanilla 
1/2 tsp Peppermint Extract 

For the Topping:

3/4 cup Cashews, soaked overnight
1/3 cup Cacao
1/3 cup Maple Syrup
1 tsp Vanilla
1/3 cup Coconut Oil, melted



To make the base, blend all ingredients in a processor and press into the base of a 20cm square tin lined with baking paper. Stick in the freezer until firm and set.

To make the filling, again blend all ingredients in a processor until the mixture is almost smooth (the greens should be all chopped) and pour over the top of the frozen base. Smooth with a spatula or palette knife and put back in the freezer for at least an hour to set.

To make the topping, process all ingredients until smooth and pour over the top of the bottom two layers, smooth and then freeze until the entire slice is set and firm.


Slice up and enjoy!

 

This week I added a new customer to my list of cake-loving clients!

A wonderful lady who comes into my work everyday (and we always end up chatting for a good 20 minutes or  so!) had seen me bringing in cakes and other goodies for my lucky cafe crew and asked if I would make her a simple cake for her birthday. Nothing fancy or extravagant, just something to stick some candles in and taste delicious.

I feel pretty confident in saying that this cake nailed both criteria. Plus, as an added bonus, it wasn't too hard on the eyes either!

Inspired by the dessert found in many city cafes and Italian restaurants, this Tiramisu cake is a coffee lovers dream! Layers of delicate sponge soaked with a sweet coffee/rum syrup, sandwiching a layer of coffee tinted cream mascarpone and surrounded by the delightful crunch of almond praline. Ahhhhh... Seriously, remembering the taste of that mascarpone filling it giving me feelings no dessert should be able to!  

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**Note!**

If you are making this cake and want it to be child friendly (we all know what happened when Maggie Simpson got her hands on coffee ice cream... enough said!) you can simply swap the coffee for decaf and the liquor for a teaspoon of rum essence or some chocolate flavouring.

Tiramisu Cake

*Serves 8-10*

For the Sponge

2 tsp plain flour
1/2 tsp bicarb soda
1 tsp cream of tartar
Cornflour
4 eggs, at room temperature
3/4 cup (165g) caster sugar
1/2 tsp vanilla essence

Preheat oven to 190°C (170°C fan-forced) and grease two 20cm round cake tins with spray oil. Line the bottom and sides of each tin with baking paper. 

In a one cup measuring cup place the flour, bicarb soda and cream of tartar. Fill the remainder of the cup with cornflour (so you have a total of 1 cup of dry ingredients!) 

In an electric mixer whisk the eggs and sugar for 10min. It will become incredibly aerated,creamy looking and at least doubled in volume. Add the vanilla and beat for a further minute.

Fold the dry ingredients into the egg mixture, being careful not to knock the air from the mixture, until smooth.

Divide the mixture between the two prepared cake tins and bake for approximately 20 minutes or until sponge springs back when touched. 

 
 Place baking paper on wire cake racks to cover and turn the sponges onto the wire racks but don't  lift off the cake tin!  (this will allow the resulting trapped steam to keep the cake moist!). Leave the  sponges to cool completely.

For the Coffee Syrup 

90g caster sugar
75 ml strong coffee
50ml rum (you could instead use Frangelico, Kahlua, Marsala etc.)


Place all ingredients into a small saucepan and bring to the boil, stirring to make sure the sugar is fully dissolved. Remove from the heat and allow to cool.

For the Vanilla Cream 

300ml whipping cream

4 tbsp icing sugar 

1 tsp vanilla extract

Whisk the cream until it just starts to thicken then add the sugar and vanilla. Continue whisking until the cream is at the firm peaks stage then set aside in the fridge. 

 

For the Mascarpone Filling

250g mascarpone cream

5 tsp of cooled coffee syrup

2 tsp vanilla extract

50g icing sugar

1 cup of the pre-whipped vanilla cream

Whisk the mascarpone in a medium mixing bowl until smooth then add the sugar, coffee syrup, and vanilla and whisk until well combined. Add one cup of the earlier-made vanilla cream and use a spatula to fold into the mascarpone mixture until smooth and even. 

For the Almond Praline 

1 tbsp Vegetable oil

150g slivered almonds 

1 cup caster sugar

Grease a baking tray lightly with the oil and pour over the nuts in a single layer. 

Place the sugar in a large fry pan over a low/medium heat and allow the sugar to heat and caramelise (you may want to agitate the pan occasionally but try not to stir it too much or you may end up with crystallisation). Once the sugar is fully melted and has turned a light amber colour remove it from the heat and pour it over the almonds, trying to cover them as evenly as possible.

Allow the caramel to cool then use your hands to break the praline into small chunks. Process the praline in a food processor until slightly larger than breadcrumbs. 

To Assemble

Use a pastry brush to lightly brush each sponge layer with coffee syrup (don't go overboard and make your whole sponge soggy though! Just brush it onto the top). 

Place one layer onto your cake board or serving plate (with the syrup brushed side facing upwards) and spoon the mascarpone mixture over the top, spreading it so that it is even and flat. Top with the remaining cake layer with the syrup-brushed side facing downward. 

Use your remaining vanilla cream to coat the top and sides of the cake, using a pallet knife or spatula to get it as smooth as possible. 

Use your hands to press the praline around the sides of the cake, using the cream as your glue. 

And that's all folks! 

I piped some extra cream into small blobs and stuck a chocolate disk on top for a little extra decoration and gave it a light dusting with chocolate powder but that it totally optional! 

Enjoy with a cup of coffee if you can handle the extra coffee buzz and, as the name Tiramisu literally means, enjoy the "pick me up."

 Seriously, crumbs will be all that's left!