Remember those ‘Franks Red Hot Sauce’ commercials with catch phrase ‘I put that s***t on everything!’?
Well I put THIS on everything! Potatoes, rice, anything spicy, fish, with curry, as a vegetable dip, alongside a savory brunch, or with daal. It’s the perfect cooling. creamy addition to any dish. I use coconut yoghurt here (I buy coconut collab plain yoghurt) but you can use plain, Greek, Icelandic or even goat yoghurt for the same effect. Its an incredible flexible recipe as well- you can omit the cucumber, lemon or olive oil, and add honey for sweetness, lemon zest for a delicate flavour, or chili for spice so this matches with any recipe. I even dip salty tortilla chips in this as the perfect mini snack!
Creamy & Dreamy smashed chickpea Dill Salad
Creamy, dreamy and oh so flavorful! This vegan chickpea salad is a ‘dill’icious plant based take on the old-school egg salad my Nanna used to use in her dainty tea time sandwiches. Perfect on a cracker, in a wrap, or by the spoonful this is a go to vegan salad that will impress any meat eater (tried and tested on my own meat-and-potato family!). Its also full of plant based protein from the chickpeas, and healthy fats from the vegan mayo making it my go-to for a quick powerhouse snack or meal before a day of hiking or work!
Read more'Figgin' Delicious Fig & Coconut Cheesecake Bar
I’ve ‘FIG’ured out the secret to quick and delicious raw vegan cheesecake bar. I used to make these many years ago when I first really found a hobby in vegan baking. The biggest hassle though? Having the forethought to soak nuts for hours at a time! BUT I’ve discovered a time saving trick…. You can simply pour boiling water over the cashews and ta-da! Cashews softened in 15-20 minutes and good to go! And the other plus? The only special equipment you need is a high powered blender or a food processor!
Read moreSesame Glazed Tofu Sticks
Gloriously crispy, savory, and boasting a delicate flavor profile of sesame this tofu literally can top any dish. With simple ingredients and only taking a short 15 minutes to make, how could you go wrong?
Read moreSalted Caramel Millionaire Bars
Salted Caramel Millionaire Bars
Gluten Free, Vegan, Refined Sugar Free, Paleo
Ingredients
Shortbread
1/2 Cup Almond Flour
1/2 Cup Coconut Flour
1/3 Cup Coconut Oil
3 tbsp. Maple Syrup
Caramel
1/2 Cup Smooth Almond Butter
1/4 Cup Melted Coconut Oil
1 tsp Vanilla Extract
1/4 Cup Maple Syrup
Pinch Sea Salt
Chocolate Layer
1 Bar Dark Chocolate (85% or higher)
1 tbsp. Coconut Oil
1 tsp. Maple Syrup
Topping
Sea Salt
Option: Freeze Dried Raspberries
Option: Banana Slices
Option: Granola Topping
Method
Shortbread
Preheat oven to 175 degrees Celsius
Combine almond and coconut flour with melted coconut oil and mix until smooth.
Line an 20 x 20 tray with high sides. Line with compostable parchment paper for easy removal. Pour batter into tray, smooth until even, and tap the tray against counter to release air bubbles.
Bake for 12 minutes until starting to brown. Remove from oven. Allow to cool completely.
Caramel
In a saucepan, combine almond butter, coconut oil, and maple syrup.
Place on stove over low heat, and whisk until components are beginning have melted and become liquid.
Whisk in salt to taste.
Allow to completely cool.
Chocolate & Putting It All Together
Once the caramel and shortbread are cool, pour the caramel over the shortbread in the tray and smooth using the back of a silicon or wooden spoon so that it completely covers the shortbread.
Place layered shortbread and salted caramel in fridge to further set. Leave for approximately 10 minutes.
Meanwhile, roughly chop with a knife or hands the chocolate bar. Place in a microwavable bowl, or on a double boiler and add the coconut oil. If using a microwave, put on high heat for 30 second intervals, stirring in between, until fully melted.
Remove shortbread and caramel layers from fridge. Pour the melted chocolate in a thin layer over, and sprinkle the sea salt on top. Add any other toppings you wish on top at this stage.
Place the Salted Caramel Millionaire Bars in the freezer or fridge until completely chilled.
Cut scrap ends so you have a true square to work with. Cut 1.5 cm by 4 cm rectangles or 2 cm by 2 cm squares dependant on preference. For clean slices wipe down your knife between cuts.
Dependant on the chocolate you have used, and how hot your kitchen is, keep the bars in a cool place or in the fridge. In my recipe, I found organic 100% dark chocolate and because it doesn't have stabilizers or other chemicals along with my hot kitchen, they didn't bare well left out.
I kept some of the bars in the freezer, taking them out to thaw before serving, and left some in the fridge for easy access.
Enjoy as a snack, dessert, or on top of yogurt <3