The moment you’ve all been waiting for.. I’ve recently been experimenting in the kitchen to lean away from the same old repetitive meals I keep reverting back to. One of my goals for this year was to explore my cooking creativity to get some new ideas, as well as consuming a wider range of foods to ensure I’m getting a good balance of essential nutrients.
As most of my meals are super clean and healthy, I still have a sweet tooth for a bite of chocolate after dinner or as a snack during the mid-afternoon slump.
I find cooking very therapeutic when you want to do it. I created this dessert slice in the weekend and felt over-joyed at how nice it is to care for your body with food, but also care for your soul.
To me, eating healthy doesn’t necessarily mean cutting out treat foods end-of-story. I still love indulging in treats when I feel like my body needs it, but there are also ways to re-create your favourite foods in healthier ways. This may include swapping out white sugars, empty carbs and saturated fat for options that are grown from the earth, which also helps you to feel fuller for longer.
Feel free to follow my journey on Instagram, where I share my knowledge, tips and tricks with those who want to place a higher priority on their diet and well-being. Join my online community @cassieamber__
Cassie's Crazy Salted Caramel Peanut Slice
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Ingredients
- BASE -
- 1 1/3 Cup Cashews
- 1 Cup Rolled Oats
- 1 Cup Dates
- 1 Tbsp Water
- SALTED CARAMEL FILLING -
- 1 Cup Tahini
- 1/2 Cup Peanut Butter (I use Pics brand)
- Juice from 1 Lemon
- 1 Tbsp Water
- 1/4 Cup Coconut Sugar
- 1/4 Cup Golden or Maple Syrup
- CHOCOLATE TOP -
- 1 Block of Whittakers 50% Dark Chocolate
- 1/4 Cup Coconut Oil
- A Dash of Soy Milk
- 1 Cup Chopped Salted Peanuts
Instructions
- Add cashews and oats to a food processor and blend for 1 minute until finely broken down. Add the dates and water, then blend until it resembles a sticky texture. Press into the bottom of a baking dish.
- Add tahini, peanut butter, lemon juice and water into the food processor and blend until smooth. Place into a bowl then mix in the coconut sugar and golden syrup. Pour over the base of the slice and set in fridge for 15 minutes.
- Melt the dark chocolate in a pot with the coconut oil and a dash of soy milk. Once slightly cooled, pour over the slice and sprinkle over the chopped peanuts. Leave to rest in fridge for 1 hour before eating.
- This slice can be kept in a sealed air-tight container in the fridge for up to a week.
Notes
Serve with a spoonful of dairy free vanilla and caramel flavoured ice-cream, or make your own healthier 'nice cream' using bananas and coconut milk!
