(Almost) Raw Tiramisu Cups

Vegan, Gluten Free, Refined Sugar Free, Raw (almost)
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I’m going to be honest with you. Throughout the entire process of assembling, chilling and photographing these cakes, I was convinced they were so butt-ugly that not only would people be repulsed at the sight of these brown, poo-coloured blobs, they would be so offended as to all unanimously unfollow me never to return again.

But it had been two whole weeks since I’d posted anything! That’s an eon! And I had a sneaky feeling these tarts would be super tasty. And guess what. I WAS RIGHT! I ate one at about 4am this morning, having sleep-walked into the kitchen and opened the fridge door, as I am want to do.

Holy mama! The tastiest early-morning snack I have ever come across. I ate another one in the morning just to check I hadn’t dreamed it. So creamy and chocolatey and rich from the coffee! I think this is the best cashew cake recipe I’ve discovered so far. (Of course that’s not true – I don’t think anything in life will ever beat this cake that made all dreams become reality). But these were so easy to make as well. And they taste PHENOM frozen.

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Moccona sent me a pack of their instant coffee and a cute li’l mug this week. (This isn’t a sponsored post – I just have no idea what else to do with two giant jars of coffee). And that got me thinking about tiramisu and how vegans might feel sad that tiramisu is no longer there for them to enjoy. Cue vegan reinvention! These tarts are almost entirely raw as well, although I used coffee (instant to be precise – not my healthiest moment!) Although for those wanting the truly raw dessert you could either leave it out or use raw coffee beans? I don’t know if that’s even a thing… Maybe just go with chocolate instead 🙂

Also I started a new personal blog called That Nowhere Feeling. It’s just my photography and bits and bobs of the creative writing projects I’m involved with at the minute. I’m thinking of slightly switching up my uni degree to swap law for photography and continuing with the creative writing, so probably going to be blogging and photographing a lot more next year! Have a little squiz at it if you so please 🙂 Have a great week guys!

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Raw Vegan Tiramisu Cakes:
2 cups cashews, soaked for 5-10 hours in cold water
1/2 cup melted coconut oil
1/2 cup brewed espresso or dissolved instant coffee
4 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
4 tbsp raw cacao powder

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Drain the cashews and rinse under cold water. Pat dry and put in the blender with all the other ingredients except the cacao. Blend thoroughly, pausing every minute or so to give the motor a rest, until everything is smooth. Take out half the mix and spoon into muffin or tart cups. Add the cacao and blend again until combined. Spoon this over the bottom layer. Freeze or refrigerate for 2-3 hours before serving. Makes 6-7.

Chocolate and Vanilla Flecked Cream Cake

Raw, Vegan, Gluten Free, Sugar Free

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Last weekend, my cousin decided to do the 40 hour famine with his school. In a moment of madness, I decided to do it with him. In my memories the 40 hour famine was never very hard. To be honest all I could really remember is the end of the famine, where I would either make and eat an entire pizza, pot of macaroni and cheese or possibly tub of ice cream, much to my shrunken stomach’s regret. Nothing tastes quite as good as homemade macaroni and cheese when you haven’t eaten for forty hours 🙂

So I started at 8pm, and settled in for a night of babysitting. Babies went to bed, I started binge-watching all their recorded movies, things were looking good. And then…I saw they hadn’t eaten their dessert pizza. It wasn’t just any kind of dessert pizza, it was an Elvis Presley pizza. Layers of caramel sauce, nutella, roasted banana and chocolate crumble, covered in sugar. A little voice in my head said ‘no Lil! You’re only forty minutes into your famine!’ But a much louder voice said ‘NOOOOM NUTELLA BANANA ERMAGEEEERD’ and the next thing I knew, half that pizza was chilling in my tummy.

I wasn’t even hungry! I don’t even like dessert pizzas (except this one was pretty good). It just goes to show that deprivation never works. Especially if you haven’t actually raised any money, and therefore have no reason to continue the famine…
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That story doesn’t really have much to do with this chocolate cashew cream cake, I just had to alleviate my conscience somewhere. I did warn you all with my rhubarb cinnamon cream cake that there would be many more cashew cream cakes to come now that I’ve discovered how good they are. And to be honest, what with dumpling month going on this past four weeks, there has been a serious lack of chocolate on here.

This cake was inspired by that nutella pizza in a way, because I continued with the hazelnut and chocolate theme, sans banana. If I was Elvis Presley, there would also be caramel and peanut butter involved, and I would have to deep-fry the whole thing as well…when I was eating it I actually imagined how good it would taste with peanut butter, so I’ve made a little recommendation in the recipe if you want to take it down that route!
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Sorry this is so late by the way! This post took me a lifetime to actually put up once I’d planned on making it. Normally I post every weekend, by the latest Monday morning. I had grand plans to finish all my uni work and go to bed early on Friday, waltz in to my kitchen on Saturday morning and blend this up in no time, chill it, cover it in ganache, go out and get myself a new job, and photograph this cake on Sunday morning, possibly drinking a green smoothie at the same time.

But…Friday night ended up being Beyonce night and I ended up not getting home on Saturday morning until 5am…I got out of bed at 10am, dragged myself to a job interview, zombie-stumbled home, fell on my bed on the way to the shower, ended up falling asleep for five hours, fell off my bed on to my phone which thankfully alerted me to wake up, washed my face, stumbled to babysitting and died on their couch.

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And then it rained for three days and the light was so terrible I had to wait until Tuesday to photograph the cake! That’s why there’s no process shots, the light was literally so dark my camera couldn’t even find a focus point. So anyway! Here it is. It is seriously delicious. I just ate a huge piece instead of going to the gym, and it was perfect. You can keep it in the freezer or the fridge, both are seriously yummy. 

I had cocoa butter in the fridge, which I used to make my own chocolate both for the filling and topping. If you want a short-cut version, buy a good-quality vegan sugar free block of dark chocolate. (But making your own is super easy!) After eating the different layers, I realised you can’t taste the difference strongly enough to warrant the extra mixing bowl! But if you like the look of layers by all means, take out a few scoops of the filling before mixing in the melted chocolate 🙂 Have a great week guys!!

One Year Ago: Banana Chai Cupcakes 

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Chocolate and Vanilla Flecked Cream Cake:
For the Base:
1 cup hazelnuts, lightly crushed
1 packed cup pitted dates
1 tbsp coconut oil

For the Middle:
3 cups raw cashews, soaked overnight in cold water
3/4 cup (185ml) coconut oil
1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon
1/2 vanilla bean, seeded
Optional: 100g smooth peanut butter

50g cocoa butter, melted
50g raw cacao
50g raw honey

For the Topping:
100g cocoa butter, melted
100g raw cacao
100ml raw honey
200ml coconut milk (organic and full-fat is best)

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Start by lining a 23cm tin with baking paper. Blend the ingredients for the base until a smooth dough forms. If your blend is crappy like mine, make sure to crush the nuts and cut up the dates first, and blend in batches. Press into the bottom of the tin and keep in the freezer until ready to fill.

Wash your cashews under cold water and drain well. Blend with the coconut oil, honey, lemon and vanilla bean seeds. Either remove a few scoops now to make separate layers, or just make one chocolate layer.For a peanut butter layer, blend the peanut butter with half the mix now and set aside. Mix the 50g cocoa butter, cacao and honey together until smooth and runny. Blend this into the cashew mix and pour into the tin. Smooth over and leave in the freezer until ready to top.

To make the ganache, melt the cocoa butter slowly and stir in the cacao and honey. Stir until smooth. Stir in the coconut milk and pour over the cashew cream filling. Now keep the cake in the fridge for at least 4 hours, until ready to serve. It’s very rich so serve in small slices! Enjoy 🙂
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Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

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Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
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The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
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My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago: Berry and Lychee Vanilla Yogurt Cake
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Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
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Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
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Chocolate, Blueberry and Banana Ice Cream Cake (raw and vegan!)

Raw, Vegan, Refined Sugar Free, Gluten Free
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I’ve been eating ice cream cake and listening to this song on repeat all morning. Faded pajama pants, woolly socks, green tea and Thelma and Louise – one of those kind of mornings. It’s a beautiful day outside too. I can see the sunlight literally pouring through my window, catching the dust. I know I should go outside and do something productive, but it’s just one of those days.

One of those ice cream cake and woolly sock days.
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I’m one of those people that likes to be active literally all the time. I like to fill my days with work and nights with fun and fall into bed exhausted at the end of the week, drifting to sleep instantly.

I like to ignore the parts of life that are not so pleasant by distracting myself; by filling my life with “things.”

A few weeks ago something ended with a special someone, and instead of crying with Adele playing and eating ice cream by myself for a week, I just shoved my heart deep down inside and got on with life – more than that, poured myself in to each day so that was barely time to pause and think.
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As a tactic it actually did work quite well, for a while. Until I had one of those woolly sock days. And now I guess I feel a little…lost. Not sad, no. No regrets or anger. Just a little disconnected, drifting. So I’m eating ice cream cake. And listening to Bon Iver. And watching Thelma and Louise, which I personally think is possibly the best movie ever.

I think we all forget that sometimes, you need to eat ice cream and watch movies. It’s good for spiritual health, and for discovering which of your socks are the warmest and which are sneakily not very warm. This ice cream cake is so good, I keep squirrelling away slices to eat at every hour of the day and night. I couldn’t get a complete photo of it because I ate a slice in the middle of the night before it was even frozen!

The bottom is a rich and creamy avocado chocolate cinnamon ice cream, followed by a blueberry and coconut cream layer, followed by vanilla flecked banana. Soooo good! And you can sub in cashew cream for the coconut to make it completely raw and vegan! You can have your cake and eat the whole thing too 🙂

One Year Ago: Black Bean Avocado Fudge Brownies

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Chocolate, Blueberry and Banana Ice Cream Cake:
2 perfectly ripe avocados
4 tbsp raw cacao
4 tbsp maple syrup or soaked dates
2 tbsp almond milk
1 tsp cinnamon

1 cup fresh or frozen blueberries
1/2 cup either coconut yogurt, cream or cashew cream
2 tbsp maple syrup

2 frozen bananas
1-2 tsp vanilla extract
1-2 tbsp almond milk

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Line a 20cm cake tin with baking paper, to make it easier to remove later. Blend together well the avocado, syrup or dates and almond milk. Blend in the cinnamon and spoon in to the ice cream tin. Smooth the surface and freeze for at least 20 minutes before pouring on the next layer.

Blend together the blueberries, coconut or cashew cream and maple syrup. Pour over the avocado chocolate layer and freeze for at least two hours.

Blend together the frozen bananas, milk and vanilla until creamy. Pour over the blueberry layer and freeze the whole cake for at least 4 hours before cutting and serving. Serves 8-10.
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Natural Mango Scented Chocolates (raw and vegan)

Raw, Vegan, Sugar Free and Gluten Free

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 Last week of the uni semester is always so rough. This week I wrote two terrible essays for my final assignments, and waded through three hundred (literally three hundred I’m not even exaggerating) pages of notes trying to summarise for my exam next week. How did I manage to write so many pages of class notes? I don’t really know. Did I write down anything important? No. I can’t even understand myself from two weeks ago. In my mind when I take notes I always think “I’ll just abbreviate these words a bit to save time – future Lil will remember what I’m talking about”…

Future Lil never has any clue what I meant. In one of my law subjects this is one of the notes I wrote in class – “mention the dead baby case but the mum was mean so it didn’t work”. What. On. Earth. Was. I. On. About. “Sigh”. 

So instead of studying today I took a break to make chocolate. Because chocolate makes everything better! Especially when it is super good for you too and you don’t have to battle with assignments AND post-chocolate gorging regrets. 

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 My Step Dad very kindly bought my a huge block of cocoa butter a few weeks ago after he heard me raving about coconut butter (bless). I admit for the first couple days I just stared at it having no clue what to use it for. And then I realised there probably wasn’t a better possible way than just making real chocolate! 

So I got researching and it’s actually super easy to make at home. Raw cocoa butter and cocoa powder (usually called cacao) is actually really good for you. It is packed with antioxidants and has been heralded for its benefits to the skin and heart. When you heat it unfortunately you lose lots of those benefits, but you get a big difference in flavour as the chocolate essence transforms from quite a fruity, almost bitter flavour to a more nutty, dark, rich, smooth and complex flavour. (Never too many adjectives). 

I personally like the flavour of raw cacao so I used that exclusively here. If you get a good quality brand the chocolate flavour is still very sweet and strong. If you want the real dark chocolate experience, swap half the cocoa powder with Dutch-processed, or all of it if you prefer. 

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For the liquid sweetener, you can go with a few different alternatives. If you want to use real sugar, use icing sugar so that the texture isn’t grainy. For liquid sweeteners, you can use a scented honey like I have, or for a perfectly suitable vegan substitute you can use agave nectar (the light kind). I have heard of people using maple syrup, brown rice syrup and other fruit syrups as well all with great success. I kind of guessed the quantities from the back of a few chocolate bars and by reading some other recipes, and I think the equal parts method is quite standard. For darker chocolate feel free to increase the cocoa!

We had a jar of mango scented honey in the cupboard that I had been waiting to try out, so that’s what I used here. You can also stir through chopped nuts, dried fruit, coconut flakes or anything you wanted really before the chocolate sets. It sets completely hard like real chocolate but keep it in a relatively cool place to avoid it melting. And you can use it in place of recipes that call for melted chocolate for a sugar-free vegan alternative! Win Win 🙂 

One Year Ago: Carrot Muffins with Bush Honey Icing

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Natural Raw Chocolate: 

100g (3.5 ounces) raw cacao powder, well sifted

100g (3.5 ounces) raw cocoa butter, roughly chopped

100ml (3.5 fluid ounces) raw honey, maple syrup or agave nectar

 Place a pot with a few inches of water over your lowest heat with a bowl placed on top. Heat the water until boiling, then turn off the heat. Put the cocoa butter in the bowl and allow to melt completely at a low temperature, to avoid killing the nutrients. In a medium bowl, mix the cocoa, sweetener of choice and cocoa butter well. Whilst still warm and runny, pour your chocolate into little cupcake moulds or chocolate moulds. Silicone will be easiest to remove later! Allow to cool completely in the fridge and then keep at room temperature. The chocolate lasts well for ages and makes great presents. This amount made 30 tiny cupcake moulds of chocolate, and you can easily increase or decrease to suit. Enjoy!

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Raw Lime and Coconut Tarts (vegan and gluten free)

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 I had the scariest nightmare the other day. It was so weird! I woke up in this parallel universe where everything was almost exactly the same as real life, but something was….different. I couldn’t put my finger on why everyone was slightly stranger than normal and why my house looked so different. And then it hit me. Everyone was RAW VEGAN! The whole human population! There were no ovens or stovetops, just built-in blenders and chopping boards.

Don’t get me wrong I think foregoing animal products is a great lifestyle, I basically am vegan myself. But raw vegans scare me. I didn’t even realise quite how scary I found them until my nightmare. I literally woke up feeling really weird and almost went down just to check we still had an oven. 

I know it’s a really healthy lifestyle. I mean have you seen raw vegans? They practically glow. They look like superhuman aliens that have come to earth to live forever and take over the future. But eating only raw products for the rest of my life…makes me want to cry. Very slightly steamed broccoli with some lime juice is the best thing ever. However completely raw broccoli is disgusting. Roasted pumpkin in cumin and olive oil is like heaven to me. But raw pumpkin is disgusting. I guess I just don’t see why it all has to be raw. Why the broccoli?! Why??

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 Well, I think these tarts could possibly change my mind. The other day I made the girl I babysit lime slice for her birthday, and as I was making it I couldn’t help fantasise about a completely natural version using avocado as the filling. It was one of those things where I thought the first time I made it would end in me throwing the entire thing in the bin, but something magic happened in my blender. 

They came out so nice! I took a little taste of the filling and actually went ‘huh!’ in surprise. It’s super creamy and sweet from the banana and agave syrup, and somehow the tiniest pinch of salt just makes it really moreish. I promise, it’s nothing like guacamole. It was hard to ignore the fact that the recipe was very similar…but just turn a blind eye to that green colour. And who would put banana in guacamole? No one that’s who. 

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 The base is the typical walnut/sultana/coconut base I made for my mango and banana coconut tarts and chocolate tarts, which I just pressed into tart moulds and froze for half an hour while I made the filling. I’m just going to put it out there, I could eat the filling with a spoon. You could definitely just make an avocado lime mousse and forget the tart base altogether for a simpler dessert, but it really does taste pretty good assembled as the full thing. 

You can top it with berries too. I piled on heaps of frozen blueberries to two of them and ate it in about 10 seconds flat as soon as I finished photographing them. You may or may not want to try that for yourself…

If you have any raw vegan friends coming over for dinner, this would be the ultimate thing you could make them. Or if you are a raw vegan, first of all I’m sorry for saying I was scared of you, and second please accept this tart recipe as a peace gift. Have a great weekend everyone 🙂 

One Year Ago: Chocolate and Raspberry Layer Cake

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Raw Avocado and Lime Tarts:

1 cup walnuts, crushed

1 cup sultanas, briefly soaked in water

2 tbsp desiccated coconut

1 large fully ripe avocado

juice of 2-3 limes (taste as you go)

3 tbsp agave nectar (the light kind)

1/2 a ripe frozen banana

pinch of salt

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Method:

Blend the walnuts and sultanas together until crumbly. Add in the coconut and blend until a dough forms. Press into 5-6 small tart tins that have been lined with plastic or foil, to make them easier to remove. Keep in the freezer until ready to fill and serve. 

Blend the avocado, lime juice, agave, banana and salt until smooth and creamy. Spoon into the tart tins and keep refrigerated or even in the freezer until ready to serve. These tarts will last a while, but they look/taste best within the first three hours. You can keep them in the freezer and eat them the next day though, they will just lose their bright green colour.

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Tropical Fruits and Coconut Granola Bars (vegan and gluten free!)

Vegan, Gluten Free, Low Fat, Sugar Free

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 At the end of my two month holiday a few months ago, for the first time in my whole trip I had two days by myself. I left my sister and friend at a bus stop in Sukhotai, Thailand and began the seven hour journey back to Bangkok on my own. I shed a little tear watching my friends getting smaller through the window, knowing I wouldn’t see them for a whole month. It’s strange spending every waking minute with someone for so long, and then suddenly not at all. 

By the time I arrived in Bangkok the sun was setting. By the time I got to my hotel and checked in, it was well and truly dark. I had told myself I would get my last street food meal for dinner that night, but I confess I got a veggie subway and a bag of fresh fruit instead. Sitting in my hotel room eating mango slices, watching reruns of The Texas Bachelorette, I felt homesick for the first time. I missed my dog, I missed my family and the friends who I hadn’t seen in weeks. But mainly I just missed talking to people I knew. 

In the airport (which I accidentally arrived at 6 hours before my flight…curse you 24 hour time!) I spent all my remaining money on presents for my family, including two huge bags of dried fruit for my Step Dad. My plans were to make him some tropical granola bars as soon as I got home, because he love granola bars. 

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 My grand plans got sidetracked by a number of other exciting dishes that had to come first, and somehow three months passed before I could get around to it! Better late than never right?

These granola bars are packed full of tropical flavours and they’re the best I’ve ever made, hands down! I have so many issues with granola bars. I hate when they crumble. I HATE IT. I hate when they’re overly sweet or so chewy your teeth almost fall out. Granola bars aren’t something I wanted to settle with, they had to be juuust right. 

It’s hard to get a balance between making a super healthy bar, which is so easy considering how much goodness you can pack in, as well as making them taste as good as a cafe-bought bar. These bars have found a happy compromise. They are rich from a maple syrup and coconut butter caramel, but also bursting with superfoods like goji, sunflower seeds, coconut and mango. 

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 I’m sad that the granola bars were oh so good, but the photos came out oh so bad! Sometimes I just can’t even deal with my photos. I mean, please. There needs to be an intervention. Someone needs to come and sit me down and explain everything there ever is to know about anything to do with my camera because my brain has turned to mush after all the uni work I did this week and I can’t improve by myself. I JUST CAN’T. 

You’re just going to have to trust me with this one. It’s such a great recipe, I know I’ll be using it from now on when the need for granola bars arises. You don’t have to take it down the tropical road if you don’t want to, that’s just an idea I had while I was waiting in Bangkok airport for my lonely flight home. 

I also ate four scoops of banana and chocolate ice cream while I was there, but that’s another story. 

If you try adding different flavours, let me know how it goes! And happy May! 

One Year Ago: Chocolate and Caramel Banana Muffins

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Tropical Granola Bars: Adapted from Ottolenghi

45g each hazelnuts, almonds, sunflower seeds and desiccated coconut

190g rolled oats

30g ground almonds 

50g dried mango

50g dried pineapple

50g dried goji berries

1 ripe banana

 

For the caramel:

75g raw sugar

85g coconut butter, or oil I think would work too

85g maple syrup (or honey for non-vegan)

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Method:

Preheat oven to 160C (320F) and line a 20 x 23cm tin with baking paper. Soak the fruit briefly in water to soften a bit. Cut into small chunks, about the size of the goji berries. Roughly chop up the nuts. Stir together all the ingredients except the caramel and the banana in a large bowl. 

In a small saucepan, melt the coconut butter and syrup and sugar and stir well so that everything is combined. Cook for a minute, then pour over the dry ingredients. Stir well. Mash the banana and stir through the mix. Pour into the lined tin and bake for about 20 minutes, until golden on top. Allow the bars to cool completely before chopping with a serrated knife. 

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