ALL THINGS SWEET
salted caramel twix slice
INGREDIENTS:
BASE:
3/4 cup oats (use buckwheat flour for gf alternative)
1/2 cup desicated coconut
1/4 cup coconut oil
2 tbsp honey
​
CARAMEL:
1/2 cup smooth almond butter
1/4 cup coconut oil
3 tbsp honey
​
TOP:
150g dark chocolate
1 tsp oil of choice
​
METHOD:
Preheat oven to 170 degrees celsius.
Microwave coconut oil and honey for the base until melted. In a large bowl, combine oat flour and coconut, and pour over melted mixture. Mix to combine everything.
Press into a lined baking tin and cook for 10-12 mins, or until brown.
Let it cool
In a saucepan, add the caramel ingredients and cook until melted and all combined. Pour over the cooked base and place in fridge for 4 hours or freezer for an hour- until firm and set.
Once it's nice and set, remove from tray and cut into bar like pieces.
Melt the chocolate and oil in the microwave until smooth and runny
Drizzle the chocolate over the bars.
ENJOY X
Chocolate slice- your way
MAKES 25 SQUARES
BASE INGREDIENTS:
250g dark or semi sweet chocolate
2 tbsp coconut oil
1 cup puffed rice
​
PEPPERMINT:
2 tsp peppermint essence
1/2 cup shredded coconut
​
JAFFA:
2 tbsp orange juice
1tbsp orange rind
+ 1/2 cup more of puffed rice
'ROCKILY ROAD':
1/4 goji berries
1/2 cup shredded coconut
1/2 cup chopped almonds
​
FRUIT AND NUT:
4 tbsp dried fruit
4 tbsp nuts of your choice
This slice is completely customisable.
It starts with a base of melted dark chocolate, coconut oil and puffed rice.
I then have some of my absolute favourite add ins and flavour combinations.
This slice is super easy, customisable to your flavour preferences and incredibly delicious.
As always, if you recreate this slice, don't forget to tag me
@nutritionwithal
Thank you x
METHOD:
Firstly, melt chocolate and coconut oil in a microwavable bowl for 1 minute.
Stir and heat for 30 second bursts until melted.
Add in puffed rice and shredded coconut, and your chosen toppings
Mix well and place in a square baking tin lined with baking paper.
Refrigerate for 1 hour or freeze for 20 minutes until set and cut into squares
ENJOY
nut free bliss balls
INGREDIENTS:
4 tbsp oats
1 tbsp sunflower seeds
1 tbsp pepitas
1 tsp chia seeds
1 tbsp coconut+ extra for dusting
1 tsp cacao powder
4 dates + boiling water
1 tsp rice malt syrup
​
For gluten free alternative:
Use gf oats or 2 gf weetbix
MAKES 6 BALLS
METHOD:
Add dates to a cup and lightly cover with boiling water(about 2 tbsp) and sit for 5 minutes.
Meanwhile, in a blender, nutribullet or barmix, blend oats, sunflower seeds and pepitas.
Add to a bowl and add coconut, chia seeds and cacao.
Once the dates have soften, place in the same blender that was used before, with the water too, and process till smooth.
Add to the bowl with the dry mixture and add the rice malt syrup.
Mix well until combined then roll into mini balls.
Roll in extra coconut and refrigerate until firm.
These cookies would have to be the easiest cookies ever!
Only 4 ingredients, takes 5 minutes to prepare- who can resist!
As always, if you recreate this slice, don't forget to tag me
@nutritionwithal
Thank you x
METHOD:
Preheat oven to 180 degrees celsius
Place oats into a nutri-bullet or food
processer and process until fine like flour.
Place into a bowl and add the peanut butter, rice malt syrup and chopped dark choc.
Roll into balls around 1tbsp in size and place on a lined baking tray
Flatted the balls with your fingers into a chunky cookie shape
Bake for 12/15 minutes or until golden brown- they will firm up once they cook
Enjoy warm for gooey chocolate or room temperature for a chewy crunchy cookie
Peanut butter choc-chip cookies
MAKES 15 COOKIES
INGREDIENTS:
1 1/4 cup of oats
1/2 cup peanut butter
1/2 cup rice malt syrup
1/2 cup chopped dark choc
SUPerfood bites
BASE INGREDIENTS:
1/2 cup dates
1/2 cup oats
2tbsp pepitas
2 tbsp sunflower seeds
​
1/4 cup maple syrup
1/4 cup coconut oil +1 tsp
2 tbsp chia seeds
2 tbsp coconut
2 tbsp goji berries
1/4 cup puffed brown rice
1/4 cup dark chocolate
​
METHOD:
In a processor or blender, blitz dates, oats, pepitas, sunflower seeds until chopped. This may take some time you can stir the mixture to help the processing. Add the maple syrup and blitz some more, until everything is finely chopped and has come together slightly.
In a bowl place the coconut, goji berries, chia seeds and rice puffs. Add the date mixture and melted coconut oil. Stir until combined and place into silicone or cupcake molds (silicone makes it super easy to remove, however you can just grease muffin tins. It should make 10. Place in the fridge for the meantime whilst you melt the chocolate.
Place the chocolate and 1tsp coconut oil in a microwavable bowl and heat until chocolate is melted. Mixing the chocolate between bursts will help speed up the process.
Spoon chocolate on top of the slightly refrigerated bites, and put back into the fridge to cool until the chocolate is firm and set.
Enjoy as a snack and try stop at just one x