raw caramel

That happy happy feeling when you discover half a batch of #raw caramel slice in the freezer you’d forgotten about😛😛 one of my favourites + the perfect afternoon snack to help me recover from my flight👌🏼 so rich, gooey and decadent, you’d never guess it’s 100% good for you😈 You can find the recipe in my Ebook (link is in my bio!)💛💛

IG: @naturally_nina_

>Raw Vegan Banana Caramel Chocolate Nicecream Cake<

10 dates soaked and mashed
1 ½ cups oats
2 tbsp maple syrup
1 tbsp desiccated coconut
Pinch of cinnamon

1st layer:
3 frozen bananas

2nd layer:
3 frozen bananas
10 dates soaked and mashed
4-5 drops vanilla essence
1 tsp maca powder

1 frozen banana
2 tbsp cacao powder
1 tsp acai powder
1 tbsp maple syrup

Combine ingredients for base, set into a tray. Combine ingredients for first layer, blend until smooth, pour over base. Repeat with the ingredients for the second layer and set in the freezer. When it hardens, combine ingredients for the topping, blend and set in the freezer until the topping is hard. Top with crushed nuts and Buckinis.

hey guys this is the recipe for the raw vegan cashew caramel chocolate slices. they’re tried and tested as the best things EVER!!!!¡¡¡¡¡¡¡

OK SO this recipe should make about 8, dependant on the size of ur tray and thickness(i personally want extra thickness over extra brownies idk its just so nice when they r thick and creamy but ur call) : base- 1 cup of dates + 1 cup of pecan nuts, blend them 2gether. thats it. simple. (if it is a little try then u can add a tsp of maple syrup) press this into a small tray, preferably greased/ lined.

then u make the masterpiece, cashew caramel. i cannot put into words how amazing this layer is. i love it. also u could probably replace the cashew butter with peanut butter if u r anti cashew, but please try the cashew its soon good!!!!!!! ok: ½ a cup of cashew butter, ½ a cup of coconut oil, 1 cup of dates, and vanilla extract (if u wanna but its not essential cos cashew butter is sooo sweet) - guess what u just blend it all together into a sweet sauce and spread it over the base. 

then u make the chocolate, i always DOUBLE this cos like idk i just love the chocolate on top its so good!!! 1/3 cup of coconut oil , 1 ½ tbsp of cacao powder and ¼ a cup of maple/agave syrup. then u spread this on top of the caramel. 

have fun and enjoy and please tag me (inkale) ur pics if you make them, i wanna see!!! 

anonymous asked:

Do you cook your rice with salt? I try to use less salt in my meals but I find that rice tastes way better when you use salt

Never added it to cook rice before :) I just use water. I also have never been one to use salt, only have it because Jonah uses it and only started adding to meals when we dated for him.. Haven’t used it in ages for myself (really only time I do use it is for raw cakes eg salted caramel)


◆for the base you need

½ cup oats (50g)
1 cup almonds (150g)
1tbsp coconut oil (30g)
2 tbsp maple syrup
a pinch of salt

Blend everything well in your food processor for a few minutes. Press the crumbly mixture onto the bottom of a 6" spring form pan lined with baking paper (this makes it a lot easier to take it of once it’s done). 

◆for the salted caramel layer you need

1 cup cashews (soaked for four hours) (200g)
1 cup dates (soaked for four hours) (200g)
125 ml almond milk
1,5 tbsp coconut oil (45g)
¼ - ½ tsp salt

Put everything into your food processor and blend until you have a creamy soft texture. You can add some maple syrup if it’s not sweet enough for your tasting (some dates appear to be sweeter than others). Cover the base with this cashew cream and put everything into the freezer for a couple of hours. 

◆ for the chocolate topping you need

2 tbsp coconut oil
2 tbsp raw cacao
2 tbsp maple syrup

Melt the coconut oil and mix it with the syrup then add the cacao. I used a plastic bag to pour it over the cake and topped it with some caramelised buckinis! Make sure to take the cake out of the freezer 30-60 minutes before serving. 

Hope you enjoy ♡♥♡