At last, at last it’s here at last!

I could not be more excited to share this recipe with you today.

It’s one that I’ve been working on for weeks I tell you, WEEKS!

I’m not exactly sure who/what/where or how I got the idea to make a date free salted caramel slice but, I somehow I got it and couldn’t for the life of me seem to shake it so, date free salted caramel slice had to be made.

It took a few attempts to get it just how I wanted I’m happy to say that I got there in the end!

Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base and finished with a decadent and rich, cool, crisp, dark chocolate coating . . .

You guys, this slice . . . so insanely delicious that simply saying it’s delicious doesn’t even come close to doing it the justice it deserves.

And oh my word, talk about quick and easy to make!

Toast Blend Press Blend Pour Melt Chill Devour!

Honestly, the hardest part about making this slice is waiting for it to chill/set – believe me when I say the struggle is real but also, 100% worth it!

Now, I know, I know I’ve said this is a raw caramel slice and then I’m going to go ahead and tell you to roast/toast your cashews and almonds before making your base but, that step is totally optional although I do highly recommend it. Toasting your nuts before making the base makes it next level delicious.  Yes, it will take an extra 5-10 mins but, if you ask me, it’s 100% worth it!

Honestly you guys, I’m not sure what more there is to tell you . . .

Quick and easy, secretly healthy, salted caramel slice that comes together in a matter minutes, is made with no refined flours or sugars, using just a handful of ingredients that I bet you have on hand already, is gluten free,  dairy free, refined sugar free, vegan, low carb, keto & paleo friendly and tastes like an absolute dream . . .

And just look at it!

Those layers . . .

That filling . . .

That chocolate topping . . . Those flakes of sea salt . . .

Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base, finished with a deliciously indulgent, decadent, rich, cool, crisp, dark chocolate coating . . .

So. Much, YESSSSSS.

Make it. Eat it. Love, love, love it.

Note – this slice definitely needs to be kept refrigerated (I like to keep and eat mine straight from the freezer)  but it will keep well refrigerated for 7-10 days , although I highly doubt it will last that long. It can be frozen for a good 3-6 months.

The post Raw {Date Free} Salted Caramel Slice – Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo first appeared on Better with Cake.

2 things . . .

1 – Can we just stop for a minute and talk about the fact that it’s June already.

And not just the beginning of June, the middle of June.

Already?!

Ummmm, how?!

Didn’t we just celebrate Christmas last week?

Seriously, 2018 slooooowwwww down!

2 – How is it the middle of June already and I’m only just sharing my first nut butter recipe for the year?!

Who even am I?!

You guys . . . when it comes to sharing new nut butter recipes I’ve been slacking but trust me, this recipe I’m sharing with you today more than makes up for it.

Promise.

Are you ready . . .

Allow me to introduce you to my latest love . . .

Chocolate hazelnut cashew butter.

You guys . . .

This nut butter  . . .

Next level deliciousness!

Not. Even. Kidding!

Decadent, rich, subtly sweet, seriously chocolaty, deliciously creamy, secretly healthy, buttery smooth, chocolate hazelnut-cashew butter . . . 

Honestly, I’m not even sure what more there is to say . . .

Cashews and hazelnuts are oven roasted then blended with a handful of almonds, a splash of vanilla, a sprinkling of cacao, a pinch of salt. So simple but so insanely delicious that it’s kind of ridiculous.

The way the subtle sweetness of hazelnut blends with those buttery cashews and the decadent, intense richness of cacao – swoon!

The neutral flavor profile of our golden little almonds help to cut through the richness of those stronger flavors and the end result is nothing short of perfection!

I love that you can really taste all the different layers of deliciousness in each and every decadent spoonful –  the subtly sweet hazelnuts, the buttery smooth cashews, those gloriously golden almonds, the gentle hum of vanilla, the decadent richness of cacao  . . .

I’m trying to find a way to describe the way it tastes but I’m struggling to find words to do it the justice it deserves. I mean, saying it’s outrageously delicious, even though it really, REALLY, is doesn’t even come close to doing it the justice it deserves.

It kind of reminds me of the delicious, gooey center of those dreamy lindt or ferrero rocher balls . . . but better. Smoother, richer and so much creamier.

This healthy, homemade chocolate hazelnut cashew butter really is edible awesomeness personified and I can not wait for you to taste it for yourself because I know that you, like me, are going to love, love, love it!

As always out healthy, homemade nut butter is made with just a handful of ingredients that I bet you have on hand already and it comes together in a matter of minutes.

No added sugars, no weird fillers or unpronounceable ingredients – just pure goodness baby!

It really is a little jar of heaven right here on earth.

It’s sugar free – dairy free – vegan – keto and paleo friendly but, most importantly it tastes like an absolute dream!

5 ingredients, 10 minutes in the making stop what you’re doing, this needs to happen now!

All natural, quick and easy, decadent, rich, subtly sweet, seriously chocolaty, deliciously creamy, secretly healthy, buttery smooth, chocolate hazelnut-cashew butter . . .

Make it. Eat it. Love, love, love it!

Chocolate Hazelnut Cashew Butter
{Sugar Free – Dairy Free – Gluten Free – Vegan – Keto & Paleo Friendly}
Makes approx 2 cups of all natural, quick and easy, decadent, rich, seriously chocolaty,   deliciously dreamy, secretly healthy, subtly sweet, buttery smooth chocolate hazelnut cashew butter

Ingredients –

1/2 cup of raw skinless hazelnuts

1/2 cup raw cashews

1 cup of raw almonds

1 heaping Tablespoon of cacao

1 Tablespoon of vanilla extract or 10-12 drops of Vanilla Cream Stevia – I use Sweet Leaf Stevia

1/2 teaspoon of salt flakes

1/2 teaspoon of instant espresso – optional but recommended – it helps to enhance the flavor and richness of the cacao

1 scoop of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds and hazelnuts on, making sure they are spread evenly – aka not crowded.

3 – Roast your nuts for 10 minutes, until lightly roasted and slightly golden.

If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.

4 – Pour your roasted nuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially they will grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your cacao, salt, vanilla along with the collagen and espresso, if using, then process until combined.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla (or stevia)  if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that )

Enjoy xoxo

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Question of the day –

What are some of your favorite holiday treats and eats? Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make this creamy, dreamy vanilla hazelnut almond butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy, Homemade Chocolate Hazelnut Cashew Butter {Sugar Free – Dairy Free – Gluten Free – Vegan – Keto – Paleo} first appeared on Better with Cake.

Please tell me I’m not the only one who goes through phases with food?

At the moment, it’s salmon. I can not get enough.

Also, smoked paprika!

Can. Not. Stop putting it on and in allllll of the things!

And these burgers . . .

It’s no secret how much I love a good burger, I mean, who doesn’t but these smoked paprika and lime salmon burgers . . .

OBSESSED!

I’m talking majorly obsessed!

I may or may not have been eating them for lunch or dinner (sometimes both) at least twice a week, for a good few months now.

And you know what . . . it’s not something I see changing any time soon either because;

1 – They are just so insanely delicious!

I mean really, truly, bonkers delicious!

Succulent, tender, flaky, flavorful – everything salmon should be

2 – They are so quick and easy to prepare coming together in one bowl in less than 20 minutes!

Stir – Shape – Bake – Devour!

3 – They are seriously good for you. Loaded with all those delicious heart healthy fats (which are also great for brain function) and all important omegas and;

4 – These burgers also happen to be low carb, gluten free, dairy free, sugar free, keto, paleo and 100% family friendly.

Not even kidding, my little lady who is 8 ( going on 18 ) absolutely adores these burgers.

What can I tell you, girlfriend has good taste. Like mother like daughter

One taste and you, like me, will be well and truly hooked.

I’m talking line and sinker baby!

The way that deep earthy, aromatic smoked paprika marries with the buttery richness of our perfectly seasoned salmon really is incredible, then, when we add in that zesty fresh hit of lime  . . . talk about a taste sensation!

These burgers are crispy on the outside, succulent, tender and seriously flavorful on the inside!

And would just look at how vibrant and delicious they are?!

Tell me you don’t want to sink your teeth into that?!

I mean come on now . . . you know you want a big ol’ bite!

I love to stack em’ up then serve bun-less wrapped in a couple of cool, crisp lettuce leaves loaded up with avocado, some shaved cabbage, fresh (or roasted tomatoes – seriously, do this!!!) tomato, a dollop of coconut (or Greek style yogurt), some extra chili, a sprinkling of coriander and a cheeky dash (or two) of hot sauce!

You could serve them on your fave bread or burger bun, or wrapped in a tortilla. Or with a side of cauli (or regular) rice and some garlic roasted Brussels sprouts ( ← seriously let’s do this! ) . . . however you choose to do it you really can’t go wrong.

All natural, quick and easy, seriously sensational, smoked paprika and lime salmon burgers.

3 main ingredients ( + a sprinkling of your fave spices ) – 15 mins in the making

Yes, yes, just YES!

Make them. Eat them. Love, love, love them!

 

Smoked Paprika and Lime Salmon Burgers
{Low Carb – Gluten Free – Dairy Free – Keto – Paleo}

Makes 4 small or 2 large, seriously flavorful salmon burgers

Ingredients –

1 cup of canned salmon
1 Egg
2 Tablespoons of coconut flour
1 teaspoon of smoked paprika
2 cloves of roasted garlic (sub 1/2 teaspoon of garlic powder)
1/2 teaspoon of onion powder
Zest and juice from 1/2 a lime
A pinch of red pepper (chili) flakes
Salt & pepper to taste
1 Tablespoon of Ghee/coconut or avocado oil

For serving –

Lettuce
Avocado
Tomato
Cabbage
Coconut (or Greek style) yoghurt
Coriander/cilantro
Hot sauce
Chili

Method –

1 – Preheat oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

3 – Place all ingredients into a bowl and stir to combine.

4 – Shaped into 2-4 even sized patties and place onto prepared baking tray. brush with ghee  (or coconut or avocado oil) and bake for 15 minutes until golden and set.

5 – I like to serve mine in lettuce cups with avocado, tomato and shaved cabbage with extra chili, a dollop of coconut yogurt, a few cheeky dashes of hot sauce and a sprinkling of coriander/cilantro.

So simple but SO good!

Enjoy xo

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Question of the day –

What’s your favorite quick and easy lunch or dinner?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your salmon burgers (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 15 minute Smoked Paprika and Lime Salmon Burgers {Low Carb – Gluten Free – Dairy Free – Keto – Paleo} first appeared on Better with Cake.

I am so sorry for skipping out on your these last few weeks, I won’t bore you with the details but, boy-O-boy things have been a little cray, cray up in here!

For reals!

It seems that no matter how organized I think I am, how much I plan, or how hard I try, something always seem to come up to throw a spanner in the works!

Tell me that I’m not the only one who has days/weeks/months like this?!

It’s been one thing after another . . . “oi with the poodles already!” (please tell me you get my Gilmore Girls reference?!)

Anyway, it’s times like these that I am extremely thankful for recipes like this . . .

5 minute, 3 ingredient curry chicken lettuce cups.

You guys . . . these deliciously simple, seriously flavorful, pretty little lettuce cups have literally saved my life these last few weeks!

3 ingredients, 5 minutes in the making – erry-body got time for that!

But let me tell you, these simple little lettuce cups are packed with so much flavor that your taste buds, tummy and anyone you share them with, will be all kinds of happy.

I’m talking major dorky happy dancing will be happening all over the dining room – or kitchen in my case, which is exactly what happened here the first time I made these.

What, doesn’t everyone get this excited about food?!

Admit it, you know you do – that’s one of the reasons I love you so much 

Speaking of love . . .

These curry chicken lettuce cups . . .

Quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already.

They are naturally gluten free, dairy free, keto and paleo friendly as well as being 100% whole 30 compliant but, most importantly, they are delicious, nutritious and something the while family will just adore!

Serve them simply as they are ( and if you wanted to go ahead and add a couple of slices of crispy bacon to the mix I wouldn’t be mad about it – seriously, let’s do that because, BACON!!!!!)

Or, you could eat it with some of your favorite crackers, plantain or tortilla chips, roll it up in a tortilla, serve it on toast or as a sandwich for a quick and easy yet seriously satisfying, super simple lunch.

Or, you could enjoy it with some perfectly roasted pumpkin or crisp and crunchy roasted baby potatoes and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy, light, fresh, crisp and crunchy, creamy, dreamy, perfectly spiced curry chicken lettuce cups . . . .

Make them. Eat them. Love, love, love them.

5 Minute, 3 Ingredient Curry Chicken Lettuce Cups

{Low Carb – Gluten Free – Dairy Free – Keto & Paleo Friendly}

Makes  2 – 4 all natural, quick and easy, light, fresh, creamy, dreamy, crispy, crunchy, seriously flavorful lettuce cups. (1-2 servings)

Ingredients –

1 cup of cooked chicken – chopped or shredded

For the dressing –

2 Tablespoons of mayo – Homemade or store bought will work –  ( I use Primal Kitchen Foods – {Paleo} Avocado Oil Mayo) ** – could sub coconut or Greek style yogurt

1 teaspoon of your fave curry/Indian spice mix

A squeeze of lime juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/2 an avocado, sliced

1-2 Tablespoons of pomegranate arils – fresh or freeze dried
*You could sub dried cranberries, cherries or even red grapes would work here too

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (or milk of choice) about 1/2 tsp at a time, to reach desired consistency.  I usually take 1/2-2/3 of the dressing and stir it into the chicken before thinning out the rest to drizzle over the top;

1 – This helps the salad mix hold together nicely in my lettuce cup and,

2 – No one likes a watery salad!!

Then I thin it out whats leftover to drizzle over the top, because I love me a good drizzle!

2 – Place your cooked chicken into a small bowl, add 1/2-2/3 of the dressing and stir to combine.

3 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your creamy, dreamy, chicken salad, sprinkle with fresh coriander, pomegranate arils and drizzle over the last of that dreamy dressing!

Enjoy xo

** I order my Primal Kitchen mayo online from iHerb.com – the prices are amazing, shipping is super fast, the customer service is top notch!

You can use my code NHN329 to get an extra 5% off

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Question of the day –

What’s your current quick and easy lunch time obsession?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, curry chicken lettuce cups cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post 5 Minute, 3 Ingredient, Curry Chicken Lettuce Cups {Low Carb – Gluten Free – Dairy Free – Keto & Paleo Friendly} first appeared on Better with Cake.

Chocolate chai spiced chia pudding!!!!!

Try saying that 10 times fast?!

I don’t know if it’s because the weather is getting cooler as we head into winter here in Sydney but, for some reason I find myself seriously craving all things chai!

I just can’t seem to get enough.

So in an attempt to satisfy my never ending craving for chai (and chocolate) I thought I would make myself a delicious little pudding cup.

Because who doesn’t love a good pudding cup (and chocolate) am I right?!

And, ummmm, you guys . . .

Best idea, ever!

This chocolate chai spiced chia pudding is seriously, incredible!

It’s decadent, rich, subtly sweet, deliciously indulgent and seriously chocolatey with the perfect hum of chai inspired spices.

So, SO good!

And, you know what makes it even better?!

The fact that it also happens to be seriously (and I mean S E R I O U S L Y ) good for you!

It’s made with no refined flours or sugars, sweetened naturally with just a splash of vanilla and those chai inspired spices.

Also, because I’ve used coconut yogurt and vanilla almond milk in our base it also happens to be 100% dairy free, vegan, gluten free and paleo friendly!

And then there’s all those incredible health benefits that those cheeky little chia seeds bring to the party – It’s rich in antioxidants, packed with protein, high in calcium, fiber, magnesium and those all important omega 3’s!

Super-food say whaaaaatttt?!

So much to love I tell you and love it you will!

This pudding would make the perfect little, deliciously indulgent, late night dessert but, it’s also light enough to enjoy for breakfast especially if you serve it with some coconut yogurt, a sprinkling of this cranberry and coconut {grain free} granola and a giant vat cup of coffee, of course.

Chocolate pudding for breakfast = winning!!!

It also makes a killer post workout (or anytime) snack.

I mean would you just look at it?!

Swoon!!

Those of you who have been following along for a while now may recall that I have some weird, texture issues with straight up chia pudding. Same goes for porridge/oatmeal.  As much as I want to, I just can’t do it which is why I always end up blending it. That way it gets thick, creamy, velvety smooth and all kinds of delicious! Texture issues be gone baby!

So, if you don’t have the same texture issues that I do you can go ahead and skip the blending stage. It’s totally up to you, 100% your call. Blending it doesn’t change the flavor of our pudding so go ahead and do what you feel, just promise me you’ll make it, and soon, OK?!

All natural, quick and easy, creamy, dreamy, velvety smooth, decadent and rich, seriously chocolaty, perfectly spiced, secretly healthy chocolate chai spiced chia pudding . . .

Make it. Eat it. Love, love, love it.

Chocolate Chai Spiced Chia Pudding
{Vegan, Dairy Free & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth,  seriously chocolatey, secretly healthy, perfectly spiced chia pudding

Ingredients –

1/4 cup of coconut yogurt (or Greek style yogurt)

1/3 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 teaspoon of vanilla extract or 4-6 drops of Vanilla Cream Stevia – I use Sweet Leaf Stevia

1/2 teaspoon of ground cinnamon

1 pinch of nutmeg –  I used 1/2 of my 1/8th teaspoon

1 pinch of cardamom –  I used 1/2 of my 1/8th teaspoon

1 pinch of cloves –  I used 1/2 of my 1/8th teaspoon

1/4 teaspoon of espresso – optional

A pinch of salt

Optional but recommended for serving;

1 teaspoon of shredded dark chocolate  (or cacao nibs)

Coconut yogurt (or yogurt of choice)

Chia seeds

Method –

1 – Place all pudding ingredients into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (or overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy. If you don’t have texture issues like me you can skip this step and simply stir and serve as is.

Taste and adjust sweetness if necessary, you could add a little maple syrup, honey or some extra stevia/vanilla if you like your pudding on the sweeter side.

4 – Pour your pudding mixture into cute little cups or bowls and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).

6 – To serve, top with coconut yogurt (or yogurt of choice),if using, sprinkle with chocolate (or cacao nibs) and some extra cheeky chia seeds if desired.

Enjoy xoxo

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Question of the day –

Are you a fellow chia pudding lover? What’s your favorite flavor combination?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, chocolate chai spiced chia pudding (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Chocolate Chai Spiced Chia Pudding {Gluten Free – Dairy Free – Paleo Friendly} first appeared on Better with Cake.