"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

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!