Nutty Caramel Choc Slice

BASE
1 cup macadamias (or cashews, pumpkin seeds etc!)
1 cup shredded coconut
2 tbs cacao powder
3 tbs coconut oil

FILLING
1 cup cashews (soak for at least 2 hours)
1 1/2 cups coconut milk
1/2 cup coconut oil
10 medjool dates (pitted)
1 tsp vanilla
3 tbs cacao powder

CRUNCH
1 cup nuts (I used mostly pecans & a few macadamias)
some coconut sugar

CHOC TOPPING
1/2 cup coconut oil
1/2 cup cacao powder
2 tbs cashew spread (or any nut butter/spread)

1. Line a large loaf tin with baking paper (could use any sort of large tin)
2. Preheat oven to 180c and place nuts (crunch layer) on a baking tray and sprinkle lightly with coconut sugar. Place in the oven for about 10-15 minutes until they have a nutty aroma.

3. Process all base ingredients in a food processor/blender until combined. Press into the bottom of the tin and place in the freezer.

4. Drain cashews and place all ingredients EXCEPT CACAO POWDER into the food processor/blender and process/blend until smooth.
5. Pour around 1/2 of the mixture onto the base layer and then sprinkle your nuts (crunch layer) on top. Place back in the freezer

6. Now add the cacao powder to the remaining mixture and blend/process until combined. I then put this into the fridge while I waited for the previous layer to set a little longer before I layered it on top - about 15 minutes.

7. Lastly mix together the chocolate topping ingredients, make sure they are combined well and pour over your slice. I poured it over while still in the tin (make sure you quickly even it out before it sets!) but you could remove the slice from the tin (once set) and drizzle the chocolate over too.

8. Slice up with a warm knife once completely set.

Raw Muesli Bites

Recipe Credit - http://kirriwhitecoaching.com/2014/02/18/bake-free-muesli-bites/
(changed quite a bit)

1 cup rolled oats
1/2 cup pepitas
1/2 cup sunflower seeds
1/2 cup shredded coconut
1/4 coconut oil
1/2 cup cashews
1 cup dried fruit (I used raisins & apricots)
1 rounded tsp cinnamon
1/4 cup raw honey
1/4 cup rice malt syrup

1. Place all ingredients in a food processor and process until desired texture, whether you want them chunky or not.
2. Line a square baking tin with baking paper and press slice in.
3. Place in the freezer to set before cutting up.
4. Best kept in the freezer

Easter Cacao Coconut Rough Eggs & Puffed Brown Rice Nests

Puffed Rice Nests
2 1/2 cups puffed brown rice
1/3 cup coconut oil, melted
1/4  cup cacao powder
1/4 cup rice malt syrup

1. Mix together the coconut oil, cacao powder & rice malt syrup until smooth. Then mix into the puffed rice. Spoon into 12 cupcake cases and push out a hole for the 'nest'.
2. Place in freezer to set while you make the eggs.

Easter Cacao Coconut Rough Eggs
1/2 cup medjool dates

1/2 cup desiccated coconut

2 tbs cacao powder

1/2 tsp vanilla extract
1/2 tbsp water
 (or more)
1/3 cup buckinis (substitute for any seeds/nuts)

1. Add all ingredients except for buckinis to a food processor and pulse until sticky when pressed between the fingers.
 You may need to add more water.
2. Add buckinis and pulse a few times until mixed through. Be careful not to over pulse.

3. Grab very small amounts and roll into balls and then shape into 'egg' shapes.
4. Roll in desiccated coconut and place about 3 eggs in each nest.
5. Best stored in an airtight container in the freezer until you wish to eat them as the chocolate will melt. 

Raspberry Jam & Jam Drop Biscuits

 Raspberry Jam Recipe

1 cup raspberries
2 tbsp chia seeds
2 1/2 tbsp maple syrup
1 tsp lemon juice

1. Place the raspberries in a small saucepan and heat over a medium heat for a few minutes until raspberries have softened.
2. Mash the raspberries as they cook and then mix in the lemon juice, maple syrup & chia seeds.
3. Take off heat and allow to cool.
4. Refrigerate for an hour to set.


Jam Drop Biscuit Recipe

1 cup cashws
1/4 cup coconut flour
3 tbsp honey or maple syrup
1 tsp coconut oil
1 tsp vanilla extract
raspberry chia jam

1. Add the cashews and coconut flour to a food processor and pulse until a fine consistency.
2. Add the honey/maple syrup, coconut oil and vanilla and pulse again until the mixture is well combined.
3. Cover and place in the fridge for an hour to set.
4. Take out the dough and either roll out and cut circles out or just form balls and flatten into a biscuit shape.
5. Poke a little dint in the middle of your biscuits and put some jam in.
6. Best stored in the freezer.

Choc Chip Biscuits

 Recipe credit - p-eacefulmind.blogspot.com.au

1/4 cup coconut flour
3/4 cup plain flour
1/4 teaspoon baking powder
2 teaspoon cinnamon
3/4 cup milk
1/4 cup choc chips (I cut up some organic dark chocolate)
1 teaspoon vanilla

1. Combine all dry ingredients and vanilla in a bowl.
2. With a fork, stir in the milk a little at a time until dough.
3. Stir in choc chips and roll into teaspoon size balls. Flatten a little.
4. Cook in an oven on 180°c for 10-12 minutes.

Cactus Skincare Review

Finding skincare products that agree with my sensitive and very oily skin has always been a struggle until I came across Cactus Skincare whilst scrolling through Instagram. I had recently been switching all my products I use (shampoo etc) to products with all natural ingredients. I was yet to find skincare products to suit. Cactus Skincare provide natural skincare products and offer samples for $5 - seemed like perfect find to me so I gave them a go.

The samples provided me with enough products for about a week or so, just long enough that I could see they weren't reacting badly with my skin, yay! This was around my birthday so I brought their 'Oily Skincare Bundle Pack' (which has a very good discount) as a birthday present to myself. This bundle pack includes - Lemon Myrtle Cleanser, Light Balancing Creme, Gentle Exfoliant & White Clay Mask (my favourite ever!).

I use both the Lemon Myrtle Cleanser and Light Balancing Creme on my face twice daily, morning and night. The cleanser smells amazing and contains lots of natural oils, even cactus flower extract and the Light Balancing Creme puts enough moisture back on my face to prevent my skin thinking it needs to produce a lot of oil again, phew! You only need a very small amount so these products last very well. I've been using these products for 4 months now and my Lemon Myrtle Cleanser is only just starting to run out.

About once a week I will use the Gentle Exfoliant & White Clay Mask on my face. I use the cleanser first and then the exfoliant. I put the clay mask on for about 25-30 minutes and then finish off with the Light Balancing Creme. I also have bad acne breakouts on my shoulders occasionally (weird, I know) and I use it there too which clears it up almost by the next day! Most products I've tried in the past make it worse and irritate it. The White Clay Mask makes my skin feel super duper smooth and it is definitely my favourite product to date.

They also have several other bundles for different types of skin or they even offer discounts as you add products to your shopping cart to make your own discounted bundle. I would highly recommend Cactus Skincare to anyone wanting to use natural products on their skin.

Honey, Lemon & Macadamia Cheesecake

Original recipe - the-fit-foodie.com
* Modified the base due to almond & walnut allergies in my family and I halved the filling to fit into my tin (large loaf tin)

Base
1 cup pecans
1 cup cashews
4 dates (soaked in 3/4 cup water)

1. Place all base ingredients in a food processor and process until sticky crumble mixture.
2. Press into the base of a tin. I used a large loaf tin.

Filling
1 1/2 cup macadamia nuts (soaked for 1 hour)
1/4 cup + 2 tablespoons honey
1/2 tablespoon flaxmeal
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons coconut oil
zest of 1 lemon
juice of 1 lemon

1. Place liquid from dates (I only used about half the liquid) into the processor and add remaining ingredients.
2. Process until smooth.
3. Pour over the base and chill for at least 2 hours before cutting up.