VEGAN CRUNCHY CARAMEL SLICE

Hey everyone!

Before I get this recipe started I would just like to THANK YOU ALL FOR 5K BLOG VIEWS!! I am in shock! when I started this blog I thought everyone would think I was weird or crazy... But it has been the complete opposite (thankfully). Everyone has supported me and showered me in lovely comments and I am so so so thankful!!! As I am writing this I have a massive grin on my face and my family members are probably somewhat concerned...

Ok, enough of the soppy appreciation speech and now for the delicious goooooodness!!

Base:

1 cup of almonds (or half cashews half almonds) 

12 medjool dates

1 tbsp of cacao

1 tbsp of coconut oil (melted) 

1 tbsp of pure maple syrup (not the one full of sugar!!)

Method:

Blend everything together until it forms into a thick dough like consistency and press into a lined slice tray and place in the freezer. I ran my hands under cold water and didn't dry them when pressing the mixture into the tray as it was veeeerry sticky!

Caramel layer:

10 medjool dates (soaked in hot water - MUST do this if you want your caramel to be yummy and gooooie)

2 tbsp coconut oil (melted) 

1 tbsp of almond milk (add two tbsp for a less PB tasting caramel)

2 tbsp of peanut butter

1/3 cup of raw cashews 

Method:

Blend the dates together until they are in medium sized clumps. Add the remainder of the ingreidients and blend until the cashews become little cruncy lumps (I'm really struggling with my describing words... Sorry).  Remove slice out of the freezer and spread the caramel layer on top, pop back into freezer for 30 mins to 1 hour.

Choc layer:

3 tbsp of coconut oil

1 tbsp of cacao powder

2 tbsp of peanut butter

Method:

Completely melt coconut oil in a saucepan and remove from heat, add the cacao and PB to the coconut oil and stir until combined and the PB has melted. Poor on top of caramel layer and place back into the freezer to set over night.

Chop ino bit size pieces after the slice has completely set and store in an airtight container in the freezer.... and you're done!!

I hope you enjoy these scrumcious vegan crunchy caramel slices!! 

I have many other vegan treats coming your way, I will also be making a vegan raw 'cheese' cake so keep and eye out for that in the near future!!

I have also decided I will only be posting once a week, or possibly twice if I can't wait to share something! Or maybe when I create a new recipe that I think deserves sharing... anyway keep an eye out!

ENJOY

Grace xxx

ZUCCHINI PASTA

Hey Everyone!!

Super easy recipe for lunch or dinner and it's jam packed full of goodness!!

You will need the following ingredients:

1 1/2 large zucchinis

half a leek (diced or sliced thinly)

2 cloves of garlic

1/2 teaspoon of chilli flakes or chilli in a jar

1 cup of frozen peas (thawed) 

1 1/2 tomatoes (quartered)

a small handful of fresh mint (diced)

salt and pepper

feta to serve 

Olive oil to cook

Method:

Using a peeler, peel the zucchini into pasta looking strands.

Heat the oil into a large pan over high heat. Add the leek, garlic and chilli. After leek has softened add zucchini and stir for 3 mins or until zucchini has softened. Add peas and cook for 1 minute.

Remove the vegtables from the heat and place into a large bowl. Add desired amount of feta, tomato quarters and mint. Combine the ingredients together and serve with pepper.

This serves two and tastes great hot or cold!

Enjoy!!

Grace xxx