My gorgeous friend Cass, who writes at the Live it Do it blog has been very busy lately creating the most gorgeous Easter recipe e-book, full of chocolate recipes that are made entirely from real, whole foods. Not a drop of refined sugar in sight!! I was so excited when she gave me a copy recently to try out. I am a self confessed choc-a-holic and quite possibly a sugar addict too (I’m trying to kick the habit I really am). This book was music to my ears – chocolate without all the nasties. I’ve already made the brownies and the mousse – oh and the raw caramel slice. SOOOOOO GOOD!! I’ll just tell you a bit about Cass. She’s a mum of two cuties and she lives just around the corner from me in her urban farm yard. Complete with chooks and every kind of home grown herb and vegetable you can imagine. She’s not a total health fanatic (otherwise she’s be permanently wagging her finger at me) but she is totally passionate about what she puts in her body and her kids bodies. She really wants everyone, especially other mums to realise just how easy it can be to eat real, wholefoods on a daily basis. She’s inspired me to make so many things I would never have even thought of before! Cass’s Live it Do it Easter chocolate e-recipe book is available to download now, and includes 40 gorgeous paleo chocolate recipes just in time for Easter. You can get your copy HERE .
Cass has also given me her fabulous paleo caramel slice recipe to share with you all. You so have to try it!!
- 7 medjool dates
- 200 grams activated (or raw) almonds
- 100 grams coconut flakes
- 2 tbsp coconut oil
- Pinch of sea salt
- 200 grams raw macadamia nuts
- 400 grams soft medjool dates
- 2 tsp vanilla bean powder
- Pinch of sea salt
- 200 grams coconut nectar
- 200 grams firm coconut oil
- 1 heaped tbsp Cacao Powder
- Pinch of Salt
- Line a 25cm x 25cm baking tray with baking paper.
- Place all ingredients into a high-powered food processor and whiz for about 30 seconds or until mixture has started sticking together.
- Push the mixture into the tray so it’s firm and flat.
- Place all ingredients into a high-powered food processor and whizz until very smooth.
- Lay ‘caramel’ on top of the base. It is quite sticky so you may need a cup of warm water to dip the spatula in to smooth it over.
- Place into freezer.
- Place the ingredients into the food processor and whizz until just combined and looking deliciously smooth.
- Pour chocolate mixture on the top of the ‘caramel’ and smooth it over if needed.
- Pop tray straight into the freezer to set for at least 4 hours.
- Ta-DAAAAA! That’s it! Caramel slice that isn’t full of refined sugar, wheat, or dairy!
- Enjoy a small slice as a treat with a cup of tea.
This recipe makes a huge batch so if you want to make less, just half the recipe
This will be my last post before I jet off to South Africa on Friday morning.
Keep checking in, as I’ll be writing a diary of our adventures as and when I can find some internet (I’ve heard it’s a little sketchy in Africa).
Happy Easter and happy baking.