Raw Caramel & Puffed Quinoa Krispie Treats

Raw Caramel & Puffed Quinoa Krispie Treats

Yesterday I posted our Chocolate & Puffed Quinoa Krispie Treats and today I thought I’d try the recipe with caramel instead of chocolate, using our Raw Caramel Recipe, and they are divine! Again using quinoa instead of Rice Krispies for gluten free, organic, protein-filled goodness.

Ingredients

1 x Raw Caramel recipe
2
 cups puffed quinoa pops

Method

Make the caramel as per the recipe above then put the puffed quinoa in a bowl and pour the caramel over. Mix it well, you might need to squish it all over with your hands – the kids will love it!

Arrange some muffin cases in a cupcake baking tin and add some of the mixture to each case, then put in the freezer for 45 minutes.

Once ready you can keep them in an air-tight container in the fridge.

Enjoy!

Love,
Lauren

Banoffee Pie

Banoffee Pie

Having special dietary requirements or wanting to stay in shape doesn’t mean that you can’t serve an impressive dessert at your next dinner party or family gathering. This raw pie is really quick and easy to make, and being free of refined sugar, dairy and wheat or gluten means you can even have it for breakfast! Who says you can’t have your cake and eat it too?

Ingredients

For the crust:
1 cup raw cashews or macadamias
1/2 cup raw almonds
1/2 cup desiccated coconut or homemade coconut flour
1/2 tsp organic vanilla powder, or 1 tsp vanilla extract
1/4 tsp himalayan salt
2 tbsp organic virgin coconut oil
1 tbsp organic maple syrup

1 x Raw Caramel recipe

For the cream:
1/2 cup organic coconut cream
1/4 cup raw cashews
2 tbsp organic virgin coconut oil
pinch of himalayan salt
pinch of organic vanilla powder, or 2ml vanilla extract

3 – 4 ripe bananas
1/3 cup of banana chips (I use Nature’s Choice, available at Dischem)

Method

Place all the ingredients for the crust into a food processor and blend until you have a fine crumb which sticks together when pressed. If it’s not sticking you can add another drizzle of coconut oil or maple syrup. Press the crust into a 20cm pie dish, covering the bottom and sides evenly. Prick with a fork and refrigerate until needed.

Make the raw caramel according to the recipe (click on the link above.) Spread about 2/3 of it onto the base of the pie.

Slice the bananas and place them on top of the caramel in concentric circles, until you have almost filled it to the top.

For the cream, place all the ingredients in a blender and blend until completely smooth. Pour the cream slowly over the banana, filling the pie to just below the edge of the crust.

Use a heavy-bottomed saucepan to crush the banana chips into crumbs, and sprinkle over the top of the pie. If you don’t have crispy banana chips (as opposed to chewy dried banana) you could use almonds or cashews to get the textural element. Drizzle some caramel over the top of the pie to finish. Refrigerate overnight or minimum 4 hours. This pie keeps well in the fridge for a few days.

Health & happiness!

Love,
Raine

Raw Caramel

photo.PNG

Creamy, gooey, sweet caramel… it must be unhealthy, right? Not this one! And it’s super easy to make too – no more standing over the stove forever to get your caramel just right. This goes wonderfully with No-fry Chocolate and Maca Pancakes, drizzled over slices of apple, as a centre for raw chocolates or just by the spoonful!
I like to make up a batch and keep it in a glass jar for whenever I might need it. Keep refrigerated in very warm weather as it will melt and separate, otherwise in the pantry is fine.

Ingredients

50g organic virgin coconut oil
70g raw almond butter
100g runny raw honey or 85ml organic maple syrup
1/2 tsp vanilla powder
1/4 tsp Himalayan salt

Method

Place all the ingredients into your blender and blend for a couple of minutes. You want everything to melt together into a creamy consistency, and the mixture will change colour as you do this. It’s important to blend for long enough, as opposed to just mixing everything together, to get the right consistency. If it doesn’t look right yet just keep on blending!

Health and happiness.

Love,
Raine

Raw “Snickers”

 

Snickers

This is one of the recipes I am most proud of 🙂 and, Raine & I made this one way before all the other healthy ‘snickers’ recipes came out (just putting that out there!)
This recipe has no refined sugar, no dairy, no wheat and no chemical additives like you would find in factory-produced chocolate. It also means you get all the goodness of REAL chocolate: raw cacao.
Cacao is very high in antioxidants (fights off cancer), magnesium (very important for muscle health and sound sleep) and it enhances the production of feel-good chemicals in your brain (namely seratonin and dopamine.)
No wonder the Aztecs believed that cacao was a gift from Quetzalcoatl, the god of wisdom! The beans were so valuable that they used them as a form of currency.

They look different every time I make them for some reason! Below is another picture to show you.

Ingredients

For the nougat:

120g rolled oats
120g almonds
60ml maple syrup
1 tbsp almond butter
2 tbsp melted coconut oil
1 tsp vanilla extract

For the caramel:
15 dates
1 tbsp coconut oil, melted
90g peanut butter
1/2 tsp organic vanilla extract or powder
Pinch Himalayan salt

For the chocolate:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

1/3 cup chopped raw almonds

Method

Line a loaf tin with baking paper.

Blend together the ingredients for the nougat, either in a mini blender or a food processor. Spread the nougat over the bottom of the tin and put in the freezer.

Place the ingredients for the caramel in a blender and blend for a few minutes, until the ingredients melt together and turn slightly darker in colour. Pour over the nougat base. (the nougat should have been in the freezer at least 20 mins first).

Gently melt together the ingredients for the chocolate.

After another 20 mins take it out the freezer again and add the crushed almonds, then pour over the chocolate and return to the freezer for an hour.

Remove and cut them into slices. Store in an airtight container in the fridge.

raw snickers

Love & health,
Lauren