"Snickers Chocolate Cheesecake"

How does a "Snickers Chocolate Cheesecake" sound!??!....oh and did i mention it is dairy free, gluten free, sugar free and vegan friendly! I just made one in the kitchen today!

INGREDIENTS

1 1/2 cups oats (I used gluten free oats)

1 cup pitted Medjool dates

1 tbsp water

1/2 cup cashews

2-4 tbsp cacao powder

Peanut butter layer

1 cup peanut butter

1 Tbsp coconut oil

1 cup almond milk

1/3 cup pitted medjool dates

Chocolate layer

1 ripe avocado

1 banana

4 tbsp melted coconut oil

1/3 cup pitted medjool dates

1/3 cup cacao powder

METHOD

THE BASE

Blend the cacao, cashews and oat to a crumb in your food processor. Pour into a bowl. Then add your dates and a tablespoon of water, blend until a smooth paste has formed. Add the date paste to your bowl and totally combine so it easily sticks together.

Place into the bottom of a spring form cake or tart tin. Spread, and form the base evenly. Place in the fridge.

PEANUT BUTTER LAYER

Blend the dates, peanut butter, coconut oil and the milk until completely smooth. Spread on top of the cake base, place in the freezer. (This will harden it up quicker than in the fridge).

CHOCOLATE LAYER

Blend all ingredients until smooth. Once its been in the freezer around 15 minutes it should be hard enough to pour the chocolate mixture over it. Spread the chocolate evenly and then place in the fridge. Leave in the fridge over night or the freezer for at least two hours, the fridge before serving so it is set. Garnish with toasted peanuts, roasted in a pinch of salt!

Quinoa "Rice" Crispy Treats

Ingredients:
5 heaped tbsp almond butter
1 cup of maple syrup/agave
3 1/2 cups of quinoa pops
1 1/2 scoops vanilla whey

Method:
Melt the almond butter & syrup in a saucepan at a very low heat. Do not let it boil! Melt until it is a runny liquid
Add into the quinoa pops and protein
Mix well
Spoon into a lined baking tray and spread & press down evenly
Pop in an oven of 200C for about 10mins until golden on top
Remove and leave to cool for min 2hours before cutting

Choco Brownies With A Whipped Chocolate & Vanilla Frosting

Brownie Ingredients:


*1 1/2 cups wholemeal flour or a blend of healthy nutritious flours. (I used a blend of oat and coconut flour to keep them gluten free)
*1/3 cup Organic Cocoa Powder
*2 1/2 tsp Organic Baking Powder
*1 + 1/4 cup Water
*1/3 cup 100% Coconut Oil (melted)
*1/3 cup pure Coconut Sugar or Agave if you do not want to use sugar
*1/3 cup mashed ripe Banana (about 1 medium banana)
*1 egg or 1 tbsp Ground Flaxseed + 3tbsp water (egg substitute)
*1/2 tsp Himalayan rock Salt
*40 Pitted Dates, soaked for at least 2 hours. Soaking is essential so brownies are moist and fluffy, not dense and dry. I soak mine in hot water and a teaspoon of baking soda to soften. 

Chocolate Coconut Frosting Ingredients:

*Coconut cream from 1, 275ml can full fat coconut milk
*2-3 tablespoons cocao powder
*2-3 tablespoons coconut sugar or alternative
*1/2 teaspoon pure vanilla extract
*Chocolate chips or desiccated coconut for topping

Method:

1. Frosting: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight. Flip the can over and open so the liquid will now be on top. Pour the liquid into a bowl, measure 3 tablespoons, and set aside. Scrape the solid coconut cream into a bowl and place in your fridge.

2. Brownie: Preheat oven to 190°C and line a 24cm x 17cm tray with baking baking paper and set aside. 

Beat an egg or make the flax egg by adding 3 tbsp of warm water to 1tbsp ground flaxseed in a small bowl. Set aside. 

Whisk together the flour, cacao powder, and baking powder. Set aside. 

In a food processor, add the water, coconut oil, coconut sugar, mashed banana,egg and salt. Blend until thoroughly combined. Add the soaked dates and blend until the mixture is smooth and well combined.
Pour the liquid ingredients into the flour mixture and stir until just combined.
Fill the lined tray with the batter and bake for 15 -20 minutes, until an inserted toothpick comes out clean. Allow the brownies to cool for 10-15 minutes before transferring to wire rack and letting it completely cool before topping with frosting and slicing it up.

3. Frosting: Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment (hand mixer or standard mixer). Slowly work up to a high speed and stop when the cream becomes a semi stiff consistency (2-5 minutes).
Beat in the cocoa powder, powdered coconut sugar, and vanilla until smooth. Place in the fridge until the brownie is fully cooled.
Spread the frosting over the top of the brownie cake and top with desiccated coconut.

4.Slice into 16 squares and serve. Keep leftovers covered and refrigerated, in a tightly sealed container, for about 3-5 days.

5.Enjoy!!!

CHIA CUPS

Chia Cups

Recipe type: Breakfast, Dessert

Serves: 2

INGREDIENTS

• For the chia pudding:
• 1 cup chia seeds
• 1 tin of coconut milk
• 1 teaspoon runny honey or agave
• 1/2 teaspoon of vanilla extract

• INSTRUCTIONS
  1. Add chia seeds, coconut milk, honey, vanilla to a medium bowl, whisking to combine. 
  2. Taste for sweetness, and add additional honey if needed. Add 2 - 3 spoonfuls to a jar. Repeat with another small jar or bowl.
  3. Place in the fridge over night to set. Chia Cups can be stored in the refrigerator for up to 2 days.
  4. Top with your favourite fruit, i love strawberries or mango with this.
  5. Enjoy!