I feel like I need to get a bit more creative with how I introduce my recipes, but I keep coming back to - they're so good! Honestly though, these chocolate caramel bars are such a dream, and pretty darn close to the real deal. Actually, in my opinion they are the real deal! Anyways... Let's just get to the recipe as I'm sure that's what you're all here for!



Ingredients (makes 8-10 bars)
Base:
6 tbsp almond meal
3 tbsp coconut oil
1 tbsp maple syrup
Caramel layer
10-12 dates (medjool dates are my fave)
1 tsp peanut butter (optional - makes snickers instead of twix)
1 handful dry-roasted peanuts (optional - makes snickers instead of twix)
Chocolate coating
170g dark dairy-free chocolate
1 tsp coconut oil

Method
Mix together the base layers and spread out into a baking tray. I used a bread tray to get the right length of the bars. Bake in the oven at 180*C or 350F  for 10-15 minutes until edges are golden brown. Then let it cool for 5 minutes.
Pit your dates and add them to a food processor along with the peanut butter if using. Process until you have a sticky date paste - stop and scrape down the edges as necessary as you go. Spread the date mixture on top of your base. It helps to do this with a spoon dipped in water as the water helps it not stick to the spoon as much. Press the peanuts into the date mix if using. Place in the freezer while making the chocolate coating. 
Melt the chocolate. As always, you can either do this in the microwave or by placing a bowl into/above a pot of simmering water and add the chocolate to the bowl. Make sure no water gets in the bowl, stirr continuously and don’t let it get too hot as chocolate can burn and get hard and clumpy. Add in 1 tsp of coconut oil to make it more smooth and runny. 
Remove the base from the freezer and cut it into bars. Dip each bar into the chocolate. Once all of them are coated, place them back in the freezer for about 15 minutes and then they are ready to enjoy! Store in the fridge. 

These are honestly one of the best creations ever (she said modestly). Seriously though. They're pretty easy, and SO delicious. they do take a little bit of time, but it is 100% worth it. I used boysenberry jam in mine as I have been obsessed recently (it's kinda like a mix of raspberry and blackberry), but you can use any kind of jam or just skip it altogether for plain peanut butter cups. I also swapped the peanut butter for almond butter as I had just made a fresh batch, but again - feel free to choose your favourite nut butter. Now let's get on to the recipe. 



Ingredients (makes 8 cups)
200g dark dairy-free chocolate
5 medjool dates 
2 tbsp coconut milk
2 tbsp almond butter or peanut butter
About 1/3 cup boysenberry jam or jam of your choice 
Water to make the caramel blend more smoothly
Muffin liners (I used silicone)

Method
Pit the dates and soak them in hot water. Then melt 2/3 of your chocolate (about 135g). You can either do this in the microwave or by placing a bowl into/above a pot of simmering water and add the chocolate to the bowl. Make sure no water gets in the bowl, stirr continuously and don’t let it get too hot as chocolate can burn and get hard and clumpy. Divide the chocolate between your muffin liners, making sure to spread it up along the sides as well. Place them in the freezer while making the filling. 

We're closing off comfort food week with this delicious vegan mac n cheese recipe. Mac n cheese was never something I used to have growing up, but as I have since been exposed to both healthy and unhealthy versions of it, I decided that I had to make my own version. 

Ingredients (serves 2)
1/2 cup cashews (soaked overnight or for a few hours)
3/4 cup water
1 small carrot
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
A pinch of nutmeg

1 head of broccoli (optional)
170g wholewheat macaroni or your favourite pasta

Boil your pasta according to package directions. Peel and then add the carrot to the pasta to soften it. I also steamed the broccoli florets above the boiling pasta to save on dishes. In a blender cup add cashews, water, nutritional yeast, lemon juice, apple cider vinegar, nutmeg and the softened carrot. Blend until you have a smooth sauce. Drain and rinse your pasta and put it back in the pot. Add the cashew sauce and broccoli if using. Mix everything together. Heat up once more and keep on the heat until your sauce is at the desired consistency - the longer the thicker. 

These cookies are my new obsession. They have a peanutty, vanilla-y flavour that is so delicious, and they have the perfect consistency too. Slightly crunchy on the outside and soft on the inside. Yum! I definitely had to include it in comfort food week as it is one of my go-to comforting recipes. 

Ingredients (makes about 15 cookies)
1 cup oats
3/4 cup spelt flour
1/2 cup coconut sugar
1/4 cup peanut butter
1/4 cup coconut oil
3 tbsp almond milk (or other milk of your choice)
1 tbsp ground flaxseed 
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract

Method
Add peanut butter, coconut oil, ground flaxseed, coconut sugar, almond milk and vanilla extract to a bowl and whisk together until everything is well combined. Add in the rest of the ingredients and mix together. Take about 1 tbsp of the dough and roll it into a ball, then flatten it to make a cookie shape. These cookies will not spread out in the baking process, so make them as thick as you would like them. Bake them at 180*C or 350F for about 12-15 minutes, let them cool and enjoy! Feel free to also drizzle some melted chocolate on top for additional deliciousness.

It is comfort food week on my youtube channel, and for todays recipe I made a warming and delicious Mexican quinoa soup. It is full of flavour and textures and honestly one of my favourites. Let me know if you try it out :) 



Ingredients (serves 1)
1 long red pepper
1/2 red onion
2 spring onions
1 clove of garlic
1/2 tin of crushed tomatoes (about 3/4 cup)
About 2 cups of water
2 tsp taco spice mix
30-40g quinoa
1 lime
Coriander/cilantro for topping

Method
Chop your veggies and add them to a pot with a little bit of olive oil. Cook for a few minutes on medium-high heat and then crush in the clove of garlic. Stirr while heating, make sure the garlic doesn't burn. Then add in the crushed tomatoes, taco spice mix, quinoa and water. Cook for about 15 minutes until the quinoa is done. Adjust the amount of liquid to your liking. Squeeze the juice of half a lime into the soup and slice the other half into wedges to use as topping. I also topped mine with some coriander and a few crusted tortilla chips. 

*This recipe is adapted from this one. It just looked too good not to recreate😋

This beetroot bowl was inspired by all the amazing root vegetables that are in season during fall, but it was also inspired by and adapted from this recipe. It just sounded so good that I had to make my own version of it!


Ingredients (serves 2)
150g white quinoa, washed well
2 large beetroots, peeled
2 teaspoons cumin seeds
2 tablespoons tahini

• 100ml white wine vinegar

100ml extra-virgin olive oil
3-4 cloves of garlic (not peeled)
2 sprigs fresh mint
1 big handful pomegranate seeds
1 handful smoked almonds, chopped

This is such a warming and delicious fall meal, but it is also super simple! You can enjoy this for lunch or dinner, and it is great as left-overs too! I have added green beans to this, but feel free to swap those out for any veggies that you prefer. I used frozen ones to keep this quick and easy, but you can of course use fresh as well. Just remember to cook them if you don't want to have them raw in the dish as the warmth from the sauce won't be enough to cook them all the way through. 

Ingredients (serves 1)
3 tbsp almond butter (or use peanut butter)
2 tbsp maple syrup
1 tbsp tomato paste
1 tbsp soy sauce
1-2 tbsp lemon juice
About 1/2 cup almond milk (or other plant milk)
Green beans or other veggies of your choice 
Your favourite pasta

Method
Cook, drain and rinse your pasta. Add all the other ingredients except the veggies to a pot and bring to a simmer while continuously stirring. Once it has thickened slightly add the veggies and let those heat through. Add in the pasta, mix everything together and enjoy!