SALTED CARAMEL AND PEANUT BUTTER RAW SNICKERS SLICE

Even though I’m not dairy free or vegan I like to try healthier recipes from time to time. They’re loaded with protein, good fats and sweetened with dates instead of processed sugar – a great way to satisfy your sweet tooth without feeling the guilt. Danny and I may have made 2 batches when we went vegan for a month…and may have eaten them the same day we made them 😉 We couldn’t resist the yummy layers of sweet, nutty, caramel and chocolate goodness.

10X10” glass dish
Makes 8 slices

Ingredients

Base
2 tbsp. rolled oats
1/2 cup roasted almonds (or almond meal)
3 soft medjool dates
1 tsp. coconut oil
1 tsp. coconut butter

Peanut Butter Nougat
1 1/2 cup cashews (soaked in water over night)
3 soft medjool dates
1 tbsp. almond milk
2 tsp. vanilla bean paste or extract
2 tbsp. smooth peanut butter

Caramel
2 tbsp. tahini butter
2 tbsp. peanut butter
4 soft medjool dates 1
1 tsp. sea salt flakes
1 tbsp. coconut butter
1 tsp. vanilla bean paste or extract

Chocolate Topping
3 tbsp. raw cacao powder
1 tbsp. coconut oil
1 tbsp. coconut butter

Crust Base: Throw ingredients into a food processor. Pulse until combined. Line the dish with the crust and press evenly until covered. Set aside.

Peanut Butter Nougat Layer: Add all peanut butter nougat ingredients into your cleaned food processor (I used our Vitamix…so blender or food processor will work). Blend until very smooth. Add water if needed to reach a “thick pour” consistency. Pour over the crust and use a spatula to spread it evenly. Place in the freezer.

Caramel Layer: Place all ingredients in your cleaned food processor and blend until smooth. Add more salt or soft dates until desired taste is reached (some like it salty, some like it sweet). Take dish out of freezer and pour on the next layer. Place back in freezer while you prepare the chocolate layer.

Chocolate Layer: Place all chocolate topping ingredients in a heatproof bowl and place in the microwave for 30 seconds. Stir until “chocolate” is liquefied, smooth and the oil has mixed into the cacao. Pour evenly on top of the dish and place back into the freezer for 5 hours or until the raw snickers dish has completely hardened. When ready, pop it out of the dish by pulling on the plastic wrap. Peel off the plastic and cut the dessert with a large knife into desired size squares.

*Top with sea salt flakes

Indian Butter Chicken

Last week marks 1 year since our wild trip to India! I’m hankering for another adventure! We’re currently hashing out the details of our next trip (new destination). I can’t wait to share it with you when everything is finalized! For now, I’ll spend today reminiscing about this magical place. I give you Indian Butter Chicken at it’s best! It’s just like the one we had in Delhi! So many lovely spices.

Ingredients
6 tablespoons butter (cubed)
2 lbs chicken breasts (cut into bite size chunks)
1 sweet onion (diced)
3 garlic cloves (pressed)
3 tsp garam masala
2 pieces Cassia Bark (regular cinnamon sticks will do just fine too)
1 tbsp fresh grated ginger
1 tsp Kashmiri chili powder
1 tsp ground coriander
½ tsp turmeric
14 oz tomato sauce
2 cups cream
salt & pepper
cilantro

Instructions

Use 2 tbsp of your butter to brown cubed chicken in a skillet. Cook until the outside is golden and the inside is still pink. Scoop out the chicken into a bowl. Set aside.
Using the same skillet as before, add another 2 tbsp of butter to the rendered chicken fat. Add diced onion, and cook until caramelized. Add all the dry spices, garlic and ginger. Stir to combine and cook for 1 minute until the spices become aromatic. Add tomato sauce. Stir. Stir. Stir.
Let simmer for five minutes before adding the cream. Stir again. Add the partially cooked chicken and let simmer for 20 minutes on low heat. Cover with lid (that sauce will stain)!
Stir in the remaining 2 Tbsp of butter and add salt and pepper to taste
Serve over jasmine rice, top with fresh cilantro

A few of my other posts from India if you care to read more…
How was India
How to Book a Rice Boat
Kolkata and a Beautiful Indian Wedding

Blood Orange & Passion Fruit Panna Cotta

Blood orange and passion fruit panna cotta with no refined sugars, a little less fat than the traditional method and more protein! Oh yeah! And it’s sexy enough to be the star of your Valentine’s Day dessert – guilt free! Happy almost Valentine’s Day friends. I hope you have some special plans with the one you love, whether is be a night out on the town or snuggled up at home watching your favorite shows…it’s all good.

Makes 6 4oz servings
Ingredients
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup non fat greek yogurt
1 cup half & half
2 tbsp honey
1 tsp vanilla bean paste or vanilla extract
2 tbsp freshly squeezed blood orange juice

Directions
In a small dish, mix gelatin powder and water together. Set aside

In a small saucepan, combine half & half with honey and simmer until bubbles begin to form around the edge of the pan. Remove from heat. Add gelatin and greek yogurt into the half & half – honey mixture. Whisk until smooth. Add vanilla and blood orange juice. Whisk again.

Pour into silicon molds or small jars. Refrigerate for 4 hours. Serve with passion fruit and blood oranges.

Vanilla Bean Purple Sweet Potato Creamy Cashew Berry Cake

How about a slice of vanilla bean purple sweet potato creamy cashew berry cake? These cakes are vegan, gluten free, wheat free, refined (cane sugar) free, dairy free, soy free and yes they’re still delicious! Flavor packed little squares! Here is the easier-than-you-think recipe!

Ingredients:

Crust
6 soft dates (pitted)
3 tbsp cocoa powder
2 tbsp shredded unsweetened coconut
2 tbsp coconut oil
3 tbsp almond meal
1/2 nuts (almonds, peanuts whatever you have)
1/2 cup rolled oats

Bottom Layer
1 cup cashews (soaked in water for 3 hours and drained)
1/2 purple sweet potato (peeled and steamed)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Top Layer
1 cup cashews (soaked in water for 3 hours and drained)
10 raspberries
1 tbsp fresh lemon juice
1 tbsp maqui powder
1 tbsp pomegranate powder
2 tbsp beet (finely shredded)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Directions
Make each layer separately in the food processor (wash the container between each layer). Starting with the crust – throw all ingredients into the processor and blend until a ball is formed. Crust should be pliable and easily to shape without falling apart. Line square glass dish with parchment paper and press the crust into the paper and the edges of the dish. Spread evenly.
Wash out the food processor and blend the first layer ingredients together until smooth and silk. Pour into the dish. Wash and repeat with the second layer.
Place the layered “cheezecake” in the freezer for 3 hours. Cut into squares and top with desired goodies (I used chocolate covered cacao nibs and blackberries). If you want to drizzle it with a magic chocolate sauce shell, mix 1 tbsp cocoa powder with 1 tsp of coconut oil and maple syrup. Serve when cakes are thawed, yet still cold. Like cheesecake.

Healthy Protein Bliss Balls

Little protein bites! They’re so easy to make and they hit the spot when I need a sweet fix. I’ll roll them in whatever sounds interesting… chocolate covered cacao nibs, matcha green tea powder, pecans, roasted coconut flakes and sesame seeds. The base is made from soft medjool dates, organic peanut butter, coconut butter, vanilla and almond extract, honey, garbanzo bean flour and splash of water. Lots of protein and a healthy dose of good fats to keep you going. They’re silky smooth!

Ingredients:
8 soft dates
1/2 cup garbanzo bean flour
2 tbsp smooth organic peanut butter
2 tbsp raw honey
1 tbsp coconut butter
1 tbsp water (may need more)
1/4 tsp vanilla extract or vanilla bean paste
1/4 tsp almond extract
*desired toppings for rolling

Warm the coconut butter in a glass bowl set over a small saucepan of simmering water until it’s semi-soft. Remove from the heat, and add to a food processor with the rest the the ingredients. Blend until mixture resembles a smooth paste. Ingredients vary, so add a bit more garbanzo flour or water if necessary. Using your hands, roll the mixture into 12 balls, then roll each one in your desired topping. Coat thoroughly. Place in the fridge for at least 10 minutes to set. Story any leftover truffles in the fridge.