Febfast Love & A Sugar-Free February!
febfast is a humble little campaign and awesome charity that raises awareness for youth drug and alcohol addiction. So this month, I'm going to give up sugar and throw my money and support behind my friends Amanda and Jess. You can contribute to their efforts by clicking on the link https://secure.febfast.org/registrant and visit http://febfast.org.au/ if you want to find out more. Oh, and check out the delicious caramel slice recipe below if you feel like a bit of sugar-free loving!!!!!!!! BB xxxx
1 cup dates
½ cup almonds
2 teaspoon coconut oil
1 cup dates
½ cup coconut oil
2 tablespoon unhulled almond or macadamia butter
½ cup pure rice malt syrup
1 cup raw almonds (covered and soaked in water overnight then rinsed, or you can use cashews)
1/3 cup water
¼ cup coconut oil
¼ cup pure rice malt syrup
¼ cup raw cacao powder
The Bondi Baker Method
Step 1- Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Add the coconut oil gradually so it forms into the consistency you like.
Step 2- Pour mixture into a slice tin lined with non-toxic greaseproof paper or coconut oil and press it down to form the base. Place in the freezer.
Step 1- Put dates, coconut oil, nut butter, maple syrup, almonds and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum).
Step 2- Pour caramel mixture on top of the base and return it to the freezer to set.
Step 1- Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce.
Step 2- Spread the chocolate sauce on top of the firm caramel filling.
Step 3- Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge.