Sweets
Raw Snickers
Matika Cook
Ingredients Method
Filling
½ cup peanut butter( additive free, preferably organic)
½ cup tahini, hulled
¼ cup rice malt syrup( or maple syrup or honey)
½ cup organic coconut oil 1 cup almond meal Pinch of salt ½ cup raw almonds, toasted Chocolate layer or icing 1cup organic coconut oil
2-4 tbsp. rice malt syrup( maple syrup or honey)
¼ cup cacao powder
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Filling In a food processor, mix the peanut butter, tahini, sweetener, coconut oil, salt and almond meal until well combined. Press into a slice tin( approx. 20 x 30cm), lined with baking paper. Place the almonds on top and press into the filling. Put in freezer. Chocolate layer or icing Mix the coconut oil, rice malt and cacao over a very low heat until combined( approx. 1 minute). Pour over the filling and return to the freezer immediately, for 20-30 minutes to set. Once set, cut and store in the fridge or freezer. Keep refrigerated or frozen.
Nutritious and Delicious Salted Caramel Slice
Matika Cook
Ingredients Method
Base ½ cup walnuts ⅓ cup almond meal 3 tbs. coconut oil 2 tbs. raw cacao 1 tbs. 100 % maple syrup Caramel filling 1½ cups dates ½ cup coconut milk ½ cup coconut oil ½ tsp. Himalayan pink salt Chocolate topping ½ cup coconut oil 2 tbsp. raw cacao 1 tbsp. 100 % maple syrup
½ tsp. pink Himalayan salt( optional)
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Line a 20x10 cm loaf tin with baking paper. Base Place all the base ingredients in to a food processor( we use our Vitamix). Whiz until well combined, it will be a little sticky and crumbly. Press this mix in to the prepared tin, ensure it is pressed evenly. Place the tin in to the freezer. Caramel Filling Using the food processor( don’ t worry about washing it) place all the caramel filling ingredients and whiz until completely smooth( it will take around 5 minutes). Pour this delicious mixture over the top of the base and return to the freezer. Chocolate topping Using the food processor( again, don’ t worry about washing it) add the raw cacao, coconut oil and maple syrup, whiz until completely smooth. Pour the choc topping over the caramel filling, shake the tin slightly to even it out. Sprinkle with Himalayan pink salt if you like things extra salty. Return to the freezer for about 1 hour or until completely set. Once set, cut into slices and eat it all up! Ok maybe not all at once.
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