Foodie Friday | Lazy Day Rocky Road & Salted Caramel Crispies review | Vegan & Gluten Free Treats

TGIF anyone?! It feels like it's been such a long week, so it's no wonder that I've been craving a little sweet treat to kickstart the weekend with. These vegan and gluten-free goodies from Lazy Day have arrived at just the right time!

Whether you have specific food allergies or a certain intolerance to a common ingredient such as milk or gluten, you can rest assured that Lazy Day has got your back. Hand-baked with love in their very own dedicated allergen-friendly bakery, Lazy Day is one of the most trusted brands on the free from market when you want a delicious treat.

Lazy Day's yummy baked delights are gluten-free, egg-free, milk-free, vegan-friendly, and produced in a nut-free site. I was delighted to try out two of their popular tray-bake style bites; Rocky Road and Salted Caramel Crispies.

Lazy Day Rocky Road* (150g, 5 slices, £2.65)

Rocky Road is such a childhood classic snack of mine, and it's something that I enjoy making myself when I have a free Saturday morning. However, as life has been super busy lately, it's been so convenient to find a tasty ready-made version that I can easily pick up from the supermarket - win-win! 

Lazy Day's Rocky Road is an indulgent treat that's made with a luscious Belgian dark chocolate ganache base. It features the classic chunky pieces of shortbread that you'd expect, coupled together with crispy puffed rice which adds an interesting texture, and topped with squishy pink mini marshmallows. Yum! This is a great little snack to have with a cup of tea or coffee.

Lazy Day Salted Caramel Crispies* (150g, 5 slices, £2.65)

I'm a big fan of anything that's Salted Caramel flavoured and I just love crispy rice squares so naturally, I knew that I was going to enjoy these moreish Salted Caramel Crispies when I saw the box. Like the Rocky Road, you'll find five individually portioned slices/pieces inside which keep well in an airtight container if you're not sharing them out in the office. Coincidentally, if you are bringing these to the office, you're going to need a couple of packs minimum, just saying!

These have a bit of a Millionaire vibe going on, but instead of shortbread at the bottom, there's a crunchy base of sticky rice crispies which I love. On top of that is a thick layer of gooey caramel, followed by a generous coating of real dark Belgian chocolate to finish it off. I found these to be very, very sweet so one piece was plenty to satisfy my sweet tooth, but they are incredibly moreish and addictive.

Available from various stockists including Sainsbury's and Waitrose. Shop the full range at lazydayfoods.com

Have you tried any of the vegan and gluten-free sweet snacks from Lazy Day?

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Foodie Friday: Chocolate with Health Benefits from The Wizards Magic

 

Chocolate, glorious, chocolate! Who doesn't love indulging in a bar of chocolate? Well, how about if that bar of chocolate had health benefits? Yes, really! The Wizards Magic have just done that and waved their magic wands over their amazing bars of yummy chocolate!

Based in York, England, The Wizards Magic has created a scrumptious chocolate bar brand with a difference. Their USP is that their chocolate has superpowers; well, OK, not exactly superpowers per se, but certain health benefits that one might not be accustomed to finding in a bar of regular chocolate.

At the heart of their business is a core of ethical sourcing that works with the Cocoa Horizons Foundation to ensure that West African cocoa farmers are protected and supported financially and within their communities. The cocoa beans are then shipped off to Belgium to be crafted into some of the finest bars by expert chocolatiers. 

But back to the magical health benefits...

The Wizards Magic has a range of clinically approved chocolate bars that helps to boost immunity, thanks to the addition of carefully chosen essential oils and superfoods such as Vitamin K2, Vitamin D3, and Coenzyme Q10. 

Ever curious, I tried two of these bars in the Orange and Caramel flavours; both of which tasted like luxury, high quality milk chocolate. There's definitely a subtle 'tang' to them which I assume is the added vitamins etc, but it doesn't distract from the smooth milkiness of the chocolate which melts in your mouth, and I particularly enjoyed the Caramel flavour which was decadently rich and almost truffle-like.

In addition to the Immunity chocolates, The Wizards Magic has chocolate infused with other superfoods like CBD, Lions Mane, Manuka Honey, Wolf Berry and more. 

Dairy-free or vegan? There are some excellent plant-based, dairy-free chocolates available too such as the Orange flavour above (these are packaged in green card to help customers distinguish them from the rest of the range), however, I must point out that these sadly lack the added health benefits. That said, they are some of the best vegan chocolate that I've tried with a base of silky smooth rice milk and a velvety texture.

Shop the full range at thewizardsmagic.com

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Foodie Friday: The Ultimate Lockdown Banana Bread Recipe - Vegan Chocolate & Caramelized Pecan Banana Bread #LoveFoodHateWaste

Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!

As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.

However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!

The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat. 

Ingredients (makes 1 Banana Bread loaf)

• 250g Self-Raising Flour
• 75g Coconut or Light Brown Sugar
• 2 tbsp Cacao Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 50g non-dairy Butter
• 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
• 75ml non-dairy Milk (I used Almond Milk)
• 1 tbsp Maple Syrup
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla extract
• 100g vegan Dark Chocolate
• 50g Caramelized Pecans (or you can use regular pecans)

Method:

• Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
• Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
• Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
• Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again. 
• Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!

What's your favourite banana bread recipe?

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Foodie Friday: Laksa-style Tempeh with Stir fried Veg & Vermicelli (Vegan recipe)

 

A quick and easy vegan recipe which can be whipped up in a matter of minutes, this tasty Laksa-style Tempeh with Stir-Fried Veg & Vermicelli dish is light, but filling, and packed full of flavour.

I was asked by a friend to recommend an easy vegan recipe that she could make for a mid-week meal when she was short on time after coming home late from work. She didn't want it to include tofu or a meat substitute, so I asked if she had tried Tempeh? She hadn't heard of it, but I sent this recipe to her and she loved it!

Like Tofu, Tempeh is also made from soybeans, but the texture is completely different and I think it's the spongey feeling of Tofu that puts many people off, including my friend (check out my Tofu recipes for the best ways to cook Tofu here). Instead, Tempeh has a thicker, chewier, and more solid consistency overall as the fermented soybeans are essentially tightly packed down into a 'cake' or a log which is then usually sliced into strips, marinaded and pan-fried. Tempeh also has a slightly nutty flavour to it which some people find much more palatable than Tofu which is considerably blander.

Personally, I love both Tofu and Tempeh and find them very versatile to use in a range of meals. They're both healthy and low-fat forms of plant-based protein, and Tempeh contains almost double the amount of protein that Tofu has.

One of my favourite ways to use Tempeh is to coat it in a quick Laksa-style marinade, stir-fry it with some mixed veggies and combine it with a carb such as wholegrain basmati rice or vermicelli noodles. It's quick and delicious - give it a try!

Ingredients (makes 2 servings with leftover Laksa sauce)

• 150g Tempeh
• 100g Vermicelli rice noodles
• Large handful or two of mixed veg such as Peppers, Broccoli, Carrots, Mushrooms etc
• Toasted Sesame Oil for frying
• Sesame Seeds, optional garnish

For the Laksa sauce/marinade

• 1 Onion, peeled & diced
• 2 Lemongrass stalks, stripped & chopped
• 2 Red Chillies, finely chopped
• 4 Garlic cloves, peeled & crushed or finely chopped
• A thumb-size piece of Fresh Ginger, peeled & finely chopped
• 2 tbsp Toasted Sesame Oil
• Handful of unsalted Cashews
• Pinch of Paprika
• 1 tsp Cumin Seeds
• 1 tsp Tumeric powder
• 1 tsp Coriander Seeds
• Pinch of Sea Salt
• 150ml cold Water
• 40ml Soy Sauce or Tamari
• 1 tsp Coconut Sugar or Agave Syrup

Method:

• In a frying pan, lightly dry toast the Cashews, Coriander and Cumin Seeds for a minute over a medium heat until fragrant and lightly brown. 
• Add to a blender or food processor, along with all the other Laksa ingredients and blitz until you have a smooth consistency. If it's too thick, gradually add extra water 1 tbsp at a time until you have a sauce that resembles a marinade.
• Cut the Tempeh into even slices and add to a bowl, pouring some of the Laksa marinade over the top to evenly coat. Allow to infuse for 10 minutes (you can leave it longer in the fridge up to half an hour if you have more time).
• Whilst the Tempeh is marinating, prep your Mixed Veg by washing and chopping it.
• Stir-fry the Veg and marinaded Tempeh in a wok or pan with a little Toasted Sesame Oil over a medium heat for 5 minutes - you can add some extra Laksa sauce to the pan to add more flavour to the veggies if you like.
• Add the Vermicelli to a saucepan of boiling water and simmer for a few minutes to soften (or cook to packet instructions), then drain and serve in bowls with the stir-fried Veg and Tempeh. Garnish with a sprinkling of Sesame Seeds if desired. Enjoy!

Storage prep: Keep the remaining Laksa sauce/marinade in an airtight jar in the fridge for up to 48 hours.

Have you tried Tempeh before?

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Foodie Friday: Ombar Organic Raw Chocolate - Super Choc Bundle review

Getting a treat delivered through the post has been one of the few highlights of being in lockdown and a great way to lift your mood when everything seems so overwhelming. Like many, I've used this time to support some of my favourite ethical and independent businesses and this month, I decided to treat myself to Ombar's Super Choc Bundle. 

If you haven't tried Ombar before, please read this review as fast as humanly possible and put in your order online for one of their Super Choc Bundles - you won't regret it!

Ombar are the crème de la crème of dairy-free chocolate. From the first moment that you savour their impossibly rich and creamy creation, you'll instantly fall in love. Not only is their chocolate vegan-friendly, gluten-free and organic, it's also fair trade (purchasing direct from farmer's co-ops in Ecuador) and made with raw cacao with zero refined sugar. But Ombar doesn't taste like a regular 'healthy' chocolate at all, neither does it taste like a typical dairy-free one. How do they do it then?

Firstly, the use of raw cacao means that there are more polyphenols (the super healthy compounds found in cacao and other plant-based ingredients) in each bar which you won't find in cacao that's been heated at high temperatures or roasted. Secondly, as there's no refined sugar present, the sweetness of the chocolate comes from a little added Coconut Sugar, whilst Creamed Coconut replaces traditional milk solids for a smooth and silky texture. Finally, each Ombar is packed with billions of live cultures (Lactobacillus Acidophilus) for a tasty dose of gut-friendly bacteria.

Ombar is a 'superfood chocolate' and each bar provides a source of Maganese which helps to protect your cells from oxidative stress.

And it's utterly delicious! With 14 flavours to choose from, I knew I had to treat myself to a Super Choc Bundle where you can build your own box of Ombars and choose 8 flavours to try.

What's In My Box?

Ombar Coco Mylk

Coco Mylk is Ombar's lightest and creamiest mylk chocolate - perfect for those who want dairy-free chocolate but aren't a fan of the dark stuff. With 55% raw Cacao, it has a delectable melt-in-the-mouth texture and the natural coconut flavouring comes through the strongest with this one.

Ombar Strawberry Mylk

Coco Mylk's fruity little sister Strawberry Mylk has all the coconutty goodness with a zingy Strawberry flavour blended throughout. It's literally like your favourite childhood strawberry milkshake in bar form - absolute summer heaven.

Ombar Coco 60% 

Coco 60% takes the raw Cacao count up to 60% so that you get a deeper chocolatey flavour than Coco Mylk. I really enjoy a piece of this to satisfy my sweet tooth after dinner and with such a rich taste, it's a good one to properly savour.

Ombar Mandarin

Orange chocolate is a classic flavour combination and it doesn't get better than Ombar Mandarin. Smooth and dark with tangy Mandarin and a pinch of tart Cranberry to help zing it up further, this is the one to try if you think you don't like dark chocolate.

Ombar Centres Pistachio

The Ombar Centres bars are a truly special creation and each one has a smooth filling sandwiched between two layers of 60% dark chocolate. As you can see, I chose two of the Pistachio flavour as it's my current favourite and one was just not enough! I could actually eat a whole box of these as that subtle nutty Pistachio centre is to die-for.

Ombar Centres Raspberry & Coconut

Raspberry & Coconut is another fruity and creamy flavour that reminds me of Wimbledon and lazy summer days. The balance of the slightly tangy Raspberry is spot on with the creamy Coconut for a match made in summertime heaven (or all year round, it's that good).

Ombar Centres Coconut & Vanilla

Finally, my last choice was Coconut & Vanilla from the Centres range. I find that it's one of the more sweeter offerings from Ombar and it really hits the spot when I want a really indulgent and creamy bar of chocolate.

Ombar Super Choc Bundle is £12.74 (8 x 35g bars of your choice) with free UK P&P - ombar.co.uk

Have you tried Ombar?

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Foodie Friday: Tahini, Date & Cacao Energy Balls (Dairy-Free / Vegan recipe) #HealthySnacking

Snacking getting out of hand during lockdown? Whip up a batch of these moreish Tahini, Date & Cacao Energy Balls to keep in the fridge for those emergency snack moments and enjoy a healthy energy boost at the same time!

Energy Balls are something that I've been regularly making at home for a few years now and I absolutely love these naturally nutrient-packed, refined-sugar-free mini snacks. The other joy of making Energy Balls is that you can pretty much conjure up any flavour that you fancy and use any ingredients that you already have in your cupboard (for example check out this Deliciously Ella Cacao & Almond recipe which is a firm favourite in my house). Run out of Cashews? Just swap them for some Almonds - easy!

These Tahini, Date & Cacao Energy Balls have an amazing sweet and salty flavour going on and are a source of plant-based protein, vitamins and antioxidants. They only take 5 minutes to make in a food processor and simply require some chill time in the fridge afterwards - if you can wait that long before tucking in...

Ingredients (makes around 12 balls)

• 12 Medjool Dates (pitted)
• 50g unsalted Cashews
• 2 tbsp Tahini
• 1 tsp Cacao Powder
• Pinch of Sea Salt

Method

• Add all of the ingredients to a food processor and blitz until it forms a paste-like texture that you can hold in your hands. If it feels too sticky, add a little more Cacao Powder and blend again.
• Remove the mixture from the processor and using your hands, make roughly 12 balls from it, rolling each one between your hands or on a clean plate.
• Place the balls on a plate and chill in the fridge for at least an hour before serving - enjoy!

Storage tip: Keep the Energy Balls in the fridge in a sealed container for up to a week.

Have you tried making your own Energy Balls at home?

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Foodie Friday: Vegan Mac & Cheese with Butternut Squash & Applewood Vegan Smoky Cheese (Dairy Free recipe)

It's the ultimate comfort food - Mac & Cheese. Few things hit the spot better when you're craving a big bowl of carbs and cheesy goodness and this recipe allows you to sneak in some extra veg as well, without missing out on any of the indulgence. Oh, and it's vegan too!

With the pasta shelves now being readily restocked by the supermarkets (hooray!) after the stockpiling madness of recent weeks, it's finally time that I feel able to share one of my favourite comfort food recipes to enjoy whilst in lockdown and beyond. 

I love everything about a classic Mac & Cheese but sometimes it can be a little heavy going, so this version includes some cleverly hiden veg (so it's great to share with fussy kids as you can't really taste it) and skips out all of the dairy to make it vegan. Don't worry though - it's still got an awesome layer of cheese thanks to the best vegan cheese out there - Applewood Vegan Smoky Cheese. Seriously, if you haven't tried it yet, make it part of your next essential shop ASAP. It's a game-changer!

This recipe is really easy, as most pasta-based meals are, and it's also amazing heated up the next day for a quick lunch with or without a salad - I'll leave that decision up to you ;)

Ingredients (makes 3-4 portions depending on how hungry you are):-

• 200g Macaroni Pasta
• 150ml Passata
• 250g Butternut Squash
• Generous handful of Petit Pois Peas
• 150ml Cashew or Almond Milk
• 1 tbsp Dairy-Free Butter
• 1 clove Garlic (peeled & crushed)
• 200g Vegan Cheese of your choice
• Pinch of Salt & Pepper to season
• Drizzle of Extra Virgin Olive Oil

Method

• Preheat the oven to 180C / Gas Mark 4. Cut the Butternut Squash into chunks and add to a baking tray with a drizzle of Extra Virgin Olive Oil. Roast for around 30 minutes until soft and tender. Alternatively, if you find it difficult to cut up Butter Squash, skip this step and get some ready chopped frozen Butternut Squash to use instead.
• Cook the Macaroni Pasta in a large pan of boiling salted water for 10-12 minutes. Drain and set aside.
• In a saucepan, add the Butternut Squash (roasted as above or frozen), 50g of the grated Vegan Cheese, Passata, Almond Milk, Dairy-Free Butter and crushed Garlic, and simmer over a medium heat for 10 minutes, until all of the ingredients are thoroughly combined. Next, use a hand blender or a potato masher to break down the Butternut Squash into the sauce so that you have a smooth consistency. Season with Salt & Pepper to taste.
• Add the cooked Macaroni Pasta to the sauce. Throw in a generous handful of Petit Pois Peas and stir to combine. Transfer to an ovenproof dish and top with a layer of the remaining grated Vegan Cheese. 
• Cook in the oven at 180C for around 15 minutes until the cheese is bubbling and golden. Serve immediately - enjoy!

Storage tip: Once thoroughly cooled, you can store any remaining Mac & Cheese in the fridge in an airtight container for about 2-3 days.

What's your favourite Mac & Cheese recipe?

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Foodie Friday: Wholemeal Spelt & Fennel Seed Flatbreads / Naans (Vegan / Dairy-Free recipe)

Everyone has gone baking crazy during this lockdown, but if you're not quite ready to make your own sourdough, why not try this simplistic Wholemeal Spelt & Fennel Seed Flatbread / Naan recipe instead?

I have a confession to make - despite my love of fresh, toasted sourdough, I'm not very good at making it myself from scratch. I'm sure one day I'll have the patience and inclination to produce a cracking sourdough loaf, but until then, I'm going to stick with a couple of 'easier' recipes to satisfy my carb cravings.

As I've been making a lot of homemade curries lately, I thought I'd share a really simple way to make Wholemeal Spelt & Fennel Seed Flatbreads which also double up as vegan-friendly Naans as there are no dairy ingredients involved. I prefer to use Wholemeal Spelt Flour as I love the distinctively nutty flavour that it has (plus it's packed full of goodness), however, you can use half wholemeal spelt flour and half plain white flour if you'd like for a softer and fluffier result.

You can make the flatbreads as big or as small as you want, and just double the recipe if you wish to make a big batch of them to freeze for later. 

Ingredients (makes around 4 standard size flatbreads)

• 80g Wholemeal Spelt Flour (or use 40g Wholemeal Spelt and 40g Plain White Flour)
• 90ml Water
• Handful of Fennel Seeds

Method

• In a large bowl, sift in the Flour, making a well in the centre. Add the Water and use your hands to mix into a dough. Knead the dough in the bowl for around 5 minutes until it's smooth - it should feel slightly sticky. If it feels too dry, add a tiny amount of extra water such as a teaspoon's worth and knead again.
• Transfer the dough to a clean bowl, place a damp tea towel over the top and leave in a warm place to rest for 30 minutes where it will double in size.
• Sprinkle some extra flour onto a clean work surface and remove the rested dough from the bowl. Divide into four balls and roll each one into a thin circle, roughly 15cm in diameter. 
• Place a non-stick frying pan or well-seasoned griddle pan over a high heat for 2 minutes before adding each flatbread - depending on the size of your pan, you may need to cook them separately. Reduce to a medium heat and flip over after 20-30 seconds when you start to see bubbles on the surface. Repeat on the other side; these flatbreads cook fast so keep an eye on them to avoid burning.
• Transfer to a warm plate and serve immediately - enjoy!

What have you been making during lockdown?

Want to try another easy recipe? Make this Seeded Soda Bread!

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Foodie Friday: Vegan French Toast recipe #LoveFoodHateWaste

French Toast is one of the tastiest ways to use up any leftover bread that's starting to go stale and it's a surprisingly easy recipe to make a vegan version of as well! 

The French call it pain perdu which translates as the 'lost bread' and I've always enjoyed the challenge of using up a food item so that nothing goes to waste. Food waste is a massive problem here in the UK so as part of the ongoing Love Food Hate Waste awareness campaign, I wanted to share this quick and easy recipe for how you can make some delicious Vegan French Toast.

For this recipe, you'll need some stale thick bread (fresh bread is too soft and just falls apart, so the older it is, the better!) and a couple of vegan-friendly storecupboard ingredients. I've tried to focus on the kind of ingredients that I know most of my vegan and plant-based friends usually have at home, though I understand it may be difficult to source them at the supermarket at the moment, so feel free to save this page for another day in the future if that's the case.

I really love this vegan version of French Toast and highly recommend it to anyone to try, vegan or not, I'm sure you'll love it!

Ingredients (serves 2)

• Two slices of thick-cut, old Bread (Sourdough is the best IMO)
• 200ml Almond or Soy Milk
• 1 tbsp Nutritional Yeast
• 1/2 tsp Cornflour
• 1/2 tsp Cinnamon
• 1/4 tsp Turmeric
• 1 tbsp Maple Syrup
• Pinch of Sea Salt
• Coconut Oil, for frying
• Fresh Berries, for serving (optional)

Method 

• In a medium-sized bowl, mix all the ingredients together, except for the Bread and Coconut Oil, and let it stand for a few minutes to thicken slightly.
• Dunk the Bread into the wet mixture and allow to soak for 2-3 minutes, turning it over to ensure every inch gets a good coating.
• Place a frying pan over a medium heat and add a little Coconut Oil. Carefully add the soaked Bread to the pan and fry for a few minutes on each side, until you get a nice golden brown colour overall.
• Transfer the French Toast to plates and top with your favourite Fresh Berries. Add an extra drizzle of Maple Syrup if you want some more sweetness - enjoy!

Have you tried making Vegan French Toast before?

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Foodie Friday: Healthier Snickers Bars (Vegan, Dairy-Free & Refined Sugar-Free) recipe

For this week's Foodie Friday, I've made a healthier, vegan, refined sugar-free and dairy-free version of one of my favourite childhood chocolate bars - Snickers!

This terrible weather has made me want to raid the cupboard in search of sweet, chocolatey snacks every evening and whilst I don't mind indulging every now and then, it was becoming a little problematic for my weight to be scoffing chocolate bars every single day. My metabolism just isn't what it used to be sadly!

So I decided to try my hand at making a healthier version of a Snickers bar and I'm really pleased by how these have turned out. I tested out a couple of 'raw food' recipes for them that I found online, but in the end, I decided to use roasted nuts as they gave the bars a much more realistic 'Snickers' flavour.

The date caramel on the top layer is just the most amazing thing ever, and even though the bottom layer is made from oats and coconut flour, it's still incredibly satisfying to eat - these really do hit the spot when you have a chocolate bar craving!

P.S: Don't be put off with the list of ingredients and the steps - these are actually VERY easy to make as you're mostly just blending and layering everything together.

Ingredients (makes around 6-8 bars)

For the date caramel layer:

• 10 Medjool Dates
• 75g Peanuts, unsalted roasted or raw
• 2 tbsp Peanut Butter
• 1 tbsp Tahini
• 50ml Coconut Oil, melted
• 40ml Maple Syrup
• 1 tsp Vanilla Extract
• Pinch of Himalayan Pink Salt

For the oaty base layer:

• 60g Wholegrain Oats
• 40g Coconut Flour
• 2 tbsp Rice Malt Syrup
• 40ml Almond or Cashew Milk
• 1 tbsp Coconut Oil, melted

For the chocolate flavoured coating:

• 100g Cacao Powder
• 200ml Cacao Butter, melted
• 60ml Maple Syrup
• Pinch of Himalayan Pink Salt

Method

• First, discard the pits from the Medjool Dates and add to a bowl. Pour hot water over them and allow to soak for at least 10 minutes to soften up. Drain and set aside.
• Add the Oats and Coconut Flour to a blender or food processor and blitz until you get a fine texture, and then add this to a mixing bowl.
• Next, add the rest of ingredients of the base layer to the mixing bowl - Rice Malt Syrup, Coconut Oil, Salt and Almond Milk, adding the Almond Milk a few tbsp at a time. Mix together with your hands to create a soft dough.
• Press the dough into a lined loaf tin, smoothing out the top and then place in the freezer.

• Now for the caramel layer - add all of the caramel ingredients, except the Peanuts, to a blender and blitz until smooth and creamy. Add a little water if needed.
• Remove the loaf tin from the freezer and carefully spoon the caramel layer on top. Sprinkle in the Peanuts and roughly smooth everything out. Return to the freezer for 3-4 hours.

• For the chocolate coating, melt the Cacao Butter in a heatproof bowl over a pan of simmering water, remove from the heat and sift in the Cacao Powder. Add the Maple Syrup and Salt, and whisk together so that you have a smooth and glossy liquid chocolate.
• Remove the loaf tin from the freezer and lift it out so that you can slice it into 6-8 bars. Dip each bar into the chocolate coating and place on a flat board that will fit into your freezer. Once all the bars are dipped, pop the board back into the freezer to set for 30 minutes.
• Once set, you can store the bars in an airtight tub in the freezer for up to a month - enjoy!

Serving tip: Don't fancy a whole bar? Cut them in half for smaller 'bites' and remove from the freezer to defrost slightly before eating.

Have you made healthier chocolate bars before?

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