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. 

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.

These berry squares turned out absolutely amazing, I was so happy with them. They have a wonderful mix of sweetness and tartness, with crunch from the nuts. A must-try this season. Serve it with vanilla ice cream, custard or just as is - it is delicious either way!



Ingredients
Base
2 1/4 cup oats (200g)
1 ripe banana
1/3 cup date or maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
Pinch of sea salt

Filling
2 cups frozen berries (I used a mix of raspberries, blueberries and lingonberries)
1/2 cup oats (45g)
2 tbsp chia seeds (optional)
2 tbsp date or maple syrup
1 tbsp lemon juice
1/2 tsp cinnamon
1/2 cup almonds
1 handful cacao nibs (optional)

Method
Mash the banana. Add all the base ingredients to a bowl except the oats and mix together. Then mix in the oats as well. Add the mixture to an oven safe dish (about 20x20 cm) and press it down until it is evenly distributed. Bake at 180*C (350F) for about 10 minutes. Meanwhile, roughly chop the almonds and mix together all the filling ingredients in a bowl. After ten minutes, add the filling to the base, press it down slightly and bake for another 15 minutes. Let it cool for a bit to set after it's done and then enjoy!

These cookies are honestly my new favourite thing! They are crunchy on the outside, gooey on the inside and filled with lots of delicious chocolate chips - just the way a good choice chip cookie should be. I have swapped out the traditional white flour, butter and white sugar for healthier alternatives, but don't let that fool you! These taste just as amazing as the unhealthy version, they're just a bit better for you. 

Ingredients
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup finely milled whole wheat flour
1 chia egg, flax egg or regular egg
1 tsp vanilla extract
1/2 tsp baking powder
1 small pinch of salt
1/3 cup dark chocolate chips (I use dairy free)

Mix together the coconut oil and the sugar. You do not need to melt the coconut oil before this. Mix in the egg you are using. Add the rest of the ingredients minus the chocolate chips and mix everything together. You can either do this by hand or (as I did) get some help from an electrical mixer. Fold in the chocolate chips once everything is combined. Separate the dough into 8 equal pieces, roll them into ball and flatten them slightly on a lined baking tray. Bake for about 10 minutes at 190C or 375F. Leave the cookies to cool for at least 10-15 minutes after taking them out of the oven (I know it's hard, but you can do it!).



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These little bites are the perfect snack. They have so many different textures and flavours and are such a joy to eat. They are equally amazing as a fancy appetiser, as a movie snack or to bring with you to school/work. They are packed with vitamins, minerals and healthy fiber, and are all around just pretty amazing. 

Ingredients
1 sweet potato
1/2 avocado
8 cherry tomatoes
1 tbsp hemp seeds
1 tsp chili flakes
A squeeze of lime juice
Coriander/cilantro to garnish (optional)

Peel and cut the sweet potato into 0.5 cm thick slices. Add some BBQ seasoning (or paprika powder and cumin) and bake in the oven at 210C (410F) for about 30-45 minutes until they are cooked through. Mash the avocado and mix in a squeeze of lemon juice. Add about 1 small tsp of the avocado mix to each of the sweet potato slices. Quarter the cherry tomatoes and add one quarter to each slice. Top with hemp seeds, chili flakes and coriander. 



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These popsicles are super simple, amazingly refreshing on a hot day, and they look super pretty too! + they have absolutely nothing bad in them, just delicious, healthy, nourishing ingredients. With a delicious taste as well of course!

Ingredients
Coconut water
Raspberries
Lime 
Mint leaves

Simply fill your popsicle moulds half way with coconut water. Squeeze in the juice of 1/8 of a lime into each popsicle. Add in raspberries, thin slices/small pieces of lime and mint leaves. Finally fill the rest of the moulds with either more coconut water or just plain water. Add in the popsicle sticks and freeze overnight.

I am so happy with how these frozen snickers inspired banana bites turned out! The caramel is so wonderful I could eat it straight out of the bowl, frozen banana is the perfect natural ice cream, and the chocolate cover with peanut on top gives the perfect crunch and indulgent feeling to the bites. These could also be served room temperature, but I wouldn't freeze them and then completely thaw them as the banana will become kinda soggy. 




Ingredients
1 banana
8-10 dates
2 tsp natural peanut butter
80g dark chocolate
A handful peanuts

Remove the pits from the dates and mash them with a fork. Add in the peanut butter and mix together. 
Slice the banana into thick slices and add a teaspoon of the date mixture on top of each banana slice. Put them in the freezer for a bit to make it easier to cover them in chocolate later. 
Roughly chop the peanuts and melt the dark chocolate. You can either do this in the microwave or by placing a bowl into 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. 
Remove the banana bites from the freezer and dip each one into the chocolate, covering them completely. Sprinkle some peanuts on top. 
When you've covered all your bites, put them back in the freezer for a while and then they are ready to serve. A tip is to let them thaw for a few minutes before eating :)

These granola fruit tarts were such a happy discovery! The base is absolutely delicious, and you can customise the toppings completely to your liking! They are also so healthy that you can have them for breakfast without any guilt. 


Ingredients
3/4 cup (2dl) oats

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These Raspberry Blueberry Crumble Squares are the absolute dream. Healthy, vegan, perfect for the beach, a picnic, your lunch box, or whenever you want a delicious snack. The recipe is a part of my Healthy Summer Food video, so check it out at the bottom of this post!

Summer is here, and it is the perfect time to over indulge in smoothies, berries and everything fresh and delicious. This layered mango and raspberry smoothie is the perfect example. This recipe was part of my video called "DIY Healthy Tumblr/Instagram Food! / How to Make Picture-Worthy Food for Instagram + Tumblr!". You can find the video at the bottom of this post, so check it out if you're interested! 


RECIPE
Frozen raspberries
Frozen mango
Frozen banana
Chia seeds (optional)
Almond milk

Start by blending 3/4 of the raspberries and some of the banana with some chia seeds and almond milk. Make sure to not add too much liquid as this will make the smoothie harder to layer. Leave the blended smoothie to the side and repeat with 3/4 of the mango, banana, chia seeds and some almond milk. Set aside. Finally blend the rest of the raspberries, mango, banana and some almond milk to create the transition shade. Layer the three smoothies in a glass or a jar and enjoy with some fresh fruit and berries on top.