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!

Mother's Day Spoils

As everyone should know, this past weekend was Mother's Day (and if you didn't know that you are officially the worlds worst child! Just kidding! But really... for shame).

So a belated "Happy Mother's Day" to all those mums, Nannas, mother-figures and that teacher I accidentally called mum that one time...

Every year on this oh-so-special day, as part of a wider present package, I make my lovely mother a batch of her favourite Florentine biscuits. Fruity, buttery and chocolaty... I have no idea why she loves them!

 

Furthermore, this year I decided to kick the usual breakfast in bed caper up a notch by creating a delicious behemoth of bacon, french toast and Gruyere cheese. My mum loves to go for morning beach walks with her friends and they often stop for breakfast at a nice little cafe just off the sand. French toast with bacon and maple syrup is always the dish of choice. With this in mind I decided to make said meal for my mum's breakfast and was casually googling how I could present it nicely when I stumbled upon a game changer.

Recipe upon recipe detailing a concoction of crusty sourdough stuffed with crispy bacon and rich Gruyere, dipped in a custard bath and fried to golden perfection. Surely this food was that of Gods and not meant for the humble human? Could I dare follow the lead of these brave soles and venture into the crispy wonderland of digestation parts unknown? 

Short answer: Yes, and it was delicious!

 

Florentine Biscuits

375g mixed dried fruit
120g slivered almonds
200g glace cherries, chopped
1/4 cup plain flour
150g butter, chopped
1/2 cup honey
1 egg, lightly beaten
375g dark chocolate


In a small saucepan heat the the butter and honey until completely melted and smooth then set aside to cool slightly.

Place the fruit, almonds and cherries in a mixing bowl and stir in the flour. Mix in the egg and the cooled honey mixture.

Spoon the mixture amongst a non-stick cupcake tray (I used one with heart shaped moulds)  and press down the make them even and flat. Bake in a preheated oven at 170 degrees Celsius for 20 minutes or until lightly browned. Set aside in the tray to cool completely.

Melt the chocolate either over a baine marie or in the microwave and dip each biscuit into the chocolate so that the bottom in completely covered. Set aside on a sheet of baking paper with the chocolate side facing upwards for half an hour or until the chocolate completely sets.

Bacon and Gruyere Stuffed French Toast

 

Sourdough bread
2 eggs
1 cup milk 
1 tsp vanilla extract
5 slices rindless shortcut bacon
100g Gruyere cheese, grated
Olive oil (or butter), for frying
Maple syrup, to serve


Using a serrated knife, cut a thick slice of sourdough (~4cm) and then cut into the side of the bread (without going all the way through!) to create a pocket inside the bread. 

In a non-stick fry pan, cook the bacon over a high heat until crispy then remove to a plate lined with absorbent paper. When cool enough to handle, roughly chop the bacon and combine in a bowl with the grated cheese. Stuff the mixture into the pocket of the bread slice and pinch the edge to help seal the mixture in.

In a separate bowl, whisk together the eggs, milk and vanilla and then dip the stuffed bread into the custard mix, coating both sides until saturated. 

In a fry pan heat the oil or butter over medium heat and add the bread, cooking for 5 minutes before flipping over. Turn the heat down to medium-low and cook for a further 5-10 minutes or until cooked through. 

Serve with a generous drizzle of maple syrup and enjoy!