1 – My laptop keeps randomly crashing so I have no idea how much time I have before things freeze-crash-burn and I have to start alllll over again (for the 10 millionth time!)

2 – Who really wants to listen to/read my ramblings when we have deliciously simple, secretly healthy, 3 ingredient dark chocolate strawberry coconut butter fudge to make!

Yes, my friend, you read that right.

Deliciously simple . . . and when I say simple I mean ridiculously so!

1 bowl, 10 minutes and all this could be yours!!!!

Secretly healthy . . .  although no one would ever know it! I am berry, berry sneaky, sir ( ← name that movie*)

3 ingredient fudge!

And um, you guys . . . this fudge . . . talk about dreamy!

It’s subtly sweet, deliciously indulgent, buttery smooth and simply divine!

The touch of tartness from our freeze dried strawberries combined with the deliciously buttery, slightly nutty sweetness of the coconut butter cuts through the richness of the chocolate just perfectly.

It’s layers, upon, layers, upon layers of edible awesomeness and I can not wait for you to try it because I know you are going to just love, love, LOVE it!

And, not only do these deliciously simple fudge bites tastes like an absolute dream, but, they also happens to be vegan, gluten free, sugar free, dairy free, keto and paleo friendly!!!!

Deliciously winning on so many levels!

I’m also thinking that with February fast approaching, these delicious little morsels would be the perfect treat to make for your love (or even just your fine self) this Valentines day (or any day because, yummmmmmmm!!)

I mean would you just look at them . . .

Insert all the heart eyed emojis , here →

All natural, quick and easy, subtly sweet, buttery smooth, deliciously indulgent, secretly healthy, dark chocolate, strawberry coconut butter fudge . . .

3 ingredients

10 minutes in the making

Stop what you’re doing, this needs to happen, now!

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

3 Ingredient Dark Chocolate Strawberry Coconut Butter Fudge Bites
{Vegan, Gluten Free, Sugar Free, Keto & Paleo Friendly}

Makes 10-12 Deliciously simple, subtly sweet, buttery smooth, seriously indulgent, dark chocolate strawberry coconut butter fudge bites that you’ll really want to sink your teeth into

Ingredients –

1 cup of coconut butter – or you can make your own simply by blending 1 1/2 cups of unsweetened coconut flakes

1/2 cup of freeze dried strawberries

1 Tablespoon of cacao

1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

A pinch of salt

Optional –  1 vital proteins collagen peptides (use the code NHN329 to get 10% off )

Method –

1 – Place 1/2 a cup of your coconut butter, plus 2 drops of vanilla stevia (or 1/2 tsp of vanilla extract) into a bowl, add cacao and collagen, if using, stir to combine.

If you find your coconut butter is a little to solid to work with, you can melt/soften it by placing it in a microwave for 15-20 seconds or place the bowl over a pot of simmering water for a minute or two.

2 – Use a teaspoon to scoop your chocolate coconut butter into a chocolate mold (or you can just use mini paper or silicone cupcake/muffin cases if you prefer) and gently tap on the counter to help smooth out the fudge into a nice even layer and remove any air bubbles.

Note – You can use all the chocolate coconut butter here or save a 1/4 of it to spread on top to finished your fudge. Totally up to you – I like to have some with chocolate on top and some without.

3 – Place in the fridge or freezer to set.

4 – Now onto the strawberry layer.

Place your freeze dried strawberries into a food processor or blender and process into a fine powder (or you can just crumble them up by hand)

5 – Place 1/4 cup of the remaining coconut butter into a small bowl, add 1-2 drops of vanilla stevia (or 1/4 tsp of vanilla) and your strawberry powder and stir to combine.

6 – Now, take your chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

7 – Once all your cups are topped with their pretty pink strawberry coconut butter, you need to pop them back into the fridge or freeze for 5 mins to set before adding that final, vanilla layer.

8 – While your strawberry layer is firming up, stir remaining 1-2 drops of stevia (or 1/4 tsp vanilla) into the last of the coconut butter and stir to combine.

9 – Spoon 1/2 a tsp of vanilla coconut butter on top of each strawberry layer and voila’ done. Unless you want to add a final chocolate layer . . . then you’ll need to repeat the chill-spread process one last time.

These delicious little cups are best stored in the fridge or freezer will keep well in a sealed, airtight container the fridge for several weeks (if they last that long, mine never do!)  but, they can also be stored in the freezer for 3-6 months!

Enjoy xo

* The movie I was quoting was “Mr Deeds”

__________________________________________

Question of the day –

If and when you choose to indulge what’s your fave sweet treat?

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 dark chocolate strawberry coconut butter 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 3 Ingredient Dark Chocolate Strawberry Coconut Butter Fudge Bites {Vegan, Gluten Free, Sugar Free, Keto & Paleo Friendly} first appeared on Better with Cake.

Well that’s not true, I actually have a lot I could tell you.

Like, the fact that we are heading off on a very last minute, extremely unexpected, but very much needed, family vacation to our beloved Denver, Colorado.

We leave in just 8 days and I have sooooo much to do. Seriously SO MUCH!! My head . . . is  spinning!

For one thing, I still can’t believe it’s actually happening (somebody pinch me, gently) add to that all the stuff I need to do and organize between now and then. You know, little things like digging out and washing our winter clothes. Dusting off suitcases. Cleaning out the fridge and pantry. Making sure we have all our toiletries in order, and plenty of snacks to eat on the way (20+ hours of travel all up, we gonna need some serious snackage), all that good stuff.

But, we also just discovered that my passport expired last month so, there’s that.

And then my iPhone died!

Well not completely but, close enough so yesterday was spent getting that updated and taken care of. Ugh, nerve wracking much?! Please tell me I’m not the only one who turns into an antsy, anxious, nervous wreck when it comes to updating/syncing/backing up these super smart electronic devices we’ve become so attached?! Stressed much!? I think YES!

See, so many things!!!!!!!

But, all kind of pales in comparison to this next thing I’m about share with you . . .

Are you ready . . .

Wait.

You might want to sit down for this.

Or at least hold onto your hat here friend because there’s a good chance that this thing I’m about to share with you, may just blow your pretty little mind . . .

You see, I made you a little something . . .

A little something extra special because, well, you’re a little something extra special and I think you deserve a treat.

But not just any ol’ treat, only the best of the best for my sweet invisible internet BFF (psst, that’s you)

And this thing I’m about to share with you.

Really is the best of the best.

I’m talking no holds barred baby.

Are you ready?!

Ok, here we go . . .

Say hello to my deliciously simple, secretly healthy, salted dark chocolate peanut butter caramels.

I told you, you deserved the best didn’t I?!

And um, you guys . . . these deliciously simple, secretly healthy, salted dark chocolate peanut butter caramels, like you, really are THE BEST!

I’m sorry, I don’t mean to yell but . . . they really are that incredible!

I mean, did you hear me?!

Deliciously simple, secretly healthy, 4 ingredient, salted dark chocolate peanut butter caramels!

Glorious, golden, peanut butter infused, lightly salted caramel, encased in a cool, crisp, decadent and rich, deliciously indulgent dark chocolate coating.

They are pretty much edible awesomeness, personified.

I mean, chocolate, caramel, peanut butter . . .

Does it get any better?! (just add coffee obvs)

But, obvious coffee additions aside, “Surely it can’t possibly get any better, Em?! “ I hear you say, but I assure you, it does!

You see, when I say these salted dark chocolate peanut butter caramels are deliciously simple and secretly healthy I really, truly mean it!

These beauties are made with just 4 simple ingredients that I bet you have on hand already (dates – vanilla – nut butter – chocolate and a cheeky pinch of salt)

They come together in a matter of minutes!

And, they also happen to be naturally vegan – gluten free – dairy free – refined sugar free and paleo friendly 

But most importantly they are simply divine, a little bite of heaven right here on earth, and you need them in your life like, yesterday

Honestly, I’m not sure what else there is to say?!

I mean would you just look at them?!

All natural, quick and easy, deliciously simple, secretly healthy, peanut butter infused, salted dark chocolate covered caramels . . .

Seriously, go make them already!

Salted Dark Chocolate Peanut butter Caramels
{Vegan, Gluten Free, Dairy Free & Paleo Friendly}

Makes approx 16 deliciously simple, secretly healthy, dark and delicious, chocolate coated, peanut butter infused salted caramels

Ingredients –

For the Peanut Butter Caramel –

1 cup (firmly packed) Medjool dates,pits removed – I used about 14 large dates*

1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

3 Tablespoons of Peanut Butter (Paleo friends or those of you with peanut allergies feel free to sub nut/seed butter of choice)

A pinch of salt flakes + extra for serving (if using un-salted peanut butter you may want to add up to 1/2 a teaspoon but start with a pinch, taste and adjust once you’ve made your caramel)

Optional add-ins;

1-2 scoops of collagen peptides – for gut health

1 tsp maca – for hormone balance

For the chocolate coating –

1/2 cup dark chocolate

Method –

To make the peanut butter caramel –

1 – Place dates, vanilla, peanut butter and salt into your food processor or blender and process until it comes together to form a thick, sticky “dough”

2 – Add a splash of water (do this while your blender or food processor is running), 1 teaspoon at a time until the caramel loosens just slightly to form a deliciously smooth, gloriously golden, naturally sweet, peanut butter infused caramel. Set aside while you melt your chocolate.

3 – Melt your chocolate by your preferred method. I like to place my chocolate onto a small plate or bowl and sit it over a pot of gently simmering water, stirring occasionally until nice and melted.

4 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

5 – Place your chocolate cups in the fridge or freezer to set.

6 – Once set – fill each chocolate cup with a heaping spoonful of your healthy, homemade peanut butter caramel, use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups as you go.

7 – Once all your cups are filled with our dreamy peanut butter caramel, top with a little extra chocolate then place them back into the fridge (or freezer) to set.

8 – To serve, sprinkle with a touch of flakey sea salt and enjoy.

FYI – These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

* If you find your dates are a little dry you could try soaking them in some warm water for 10 minutes before you begin, then drain and rinse and proceed with the recipe as normal.
_________________________________________

Question of the day –

Are you a fellow date caramel lover? What’s your fave way to to eat it?! Straight up by the spoonful, with fruit, in smoothies, on chocolate?! 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 your chocolate coated caramel bites (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 Healthy, Salted Dark Chocolate Peanut Butter Caramels {Vegan, Gluten Free, Dairy Free & Paleo Friendly} first appeared on Better with Cake.

Succulent, tender, melt in the mouth pork that’s oven roasted in a mind blowing-ly delicious, smoky, sweet, lightly spiced, deeply caramelized, mustard-maple glaze.

You guys . . . don’t let appearances fool you . . .

This slightly gnarly, weird looking hunk of meat is about to change your life in a very real way

If you follow along on Facebook and/or Instagram you will know that I had no real intention of sharing this recipe with you guys (yet) because it sort of happened by accident.

You see, it was the end of the week, the fridge (and cupboards) were much empty, I needed to make something for dinner and, I so did not want to go to the store, you know how it is . . . but I was hungry, my family was hungry, we needed food but I did not want to go out . . . so I improvised . . .

And you guys . . .

Talk about winning!

This pork is so tender, so flavorful and so insanely delicious that it may just knock your socks right off!

I mean would you just look at that glaze . . .

Insert alllllll of the heart eyed emoji’s here

So very much in love!!!

And, you know what make me love it even more (if that’s even possible at this point)?!

The fact that it’s made with just a handful of ingredients that I bet you have on hand already (Dijon mustard, maple syrup, smoked paprika, a pinch of red pepper/chili flakes and a squeeze lemon juice) and can be on the table, ready to devour in around 30 minutes!!

And, it also happens to be 100% gluten free and paleo friendly (and could easily be made Whole30 compliant by simply using date paste in place of the maple syup) which is all kinds of awesome but you guys,

Honestly, I had no idea how insanely delicious this pork was going to be.

But um . . . turns out that it is seriously so delicious that simply saying it’s delicious doesn’t even come close to doing it the justice it deserves

And, I’m not the only one that thinks so. My little lady who is 7 (going on 17) said she loved it so much that it’s one of, if not the best thing she has ever tasted in her whole entire life!

From the mouths of babes

Ok, I need to stop, take a breath and also stop saying the words “seriously” and “delicious” but you guys . . . this sweet and spicy mustard-maple glazed pork seriously is life-changing-ly delicious and you need it in your life, asap!

One taste and you’ll understand where I’m coming from . . .

Do I need to show you that gorgeous glazed edge one more time?!

Because I will . . .

As I said I had no real intention of sharing the recipe (hence the lack of progress photos) but when I had a cheeky taste as I was slicing it up, (for quality control, as you do) I could not believe how outrageously delicious it was.

I’m talking laugh out loud, close your eyes and tilt your head tilt back in blissed out euphoria delicious and yes, I really did that!

So I did what any food blogger would do, I busted out my camera, snapped a couple of pics, (only a couple though because I could not wait to get my eat on) then I shared them on Facebook and Instagram to see if you guys would like the recipe and the verdict was a very loud and unanimous, YES!

Ask and you shall relieve my friend.

Serve it with a simple salad or your fave veg (FYI – it goes VERY nicely with these garlic roasted Brussels sprouts and this perfectly roasted pumpkin ) justsayin’ . . . you might want to do that

Deliciously simple, sweet and spicy, mustard-maple glazed pork for everyone!!!

From my family to yours, I hope you love it as much as we do xo

Sweet and Spicy, Mustard-Maple Glazed Pork Tenderloin {Gluten Free & Paleo Friendly}

Makes 1 succulent, tender, melt in the mouth pork tenderloin with a mind blowing-ly delicious, smoky, sweet, lightly spiced, deeply caramelized, mustard-maple glaze that should serve 4 – 6

Ingredients –

1 x 500g (1 lb) Pork tenderloin

2 Tablespoons of maple syrup

2 teaspoons of dijon mustard

1 teaspoon of smoked paprika

A pinch of red pepper (chili) flakes

1 teaspoon of lemon juice (from approx 1/4 of a lemon)

Salt and pepper to taste

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a baking tray with baking/parchment paper (or you could lightly grease a sheet of foil if you prefer) and set aside.

3 – Place all of your marinade ingredients into a small bowl (or even just a zip lock bag) and stir (or squish) to combine.

4 – Add your tenderloin and massage to coat. Making sure it has a nice, even (ish) coating and that your sweet and spicy marinade tucks into all those little nooks and cranny’s.

You can cook you pork right away or you can leave it at room temperate to marinate for 30 minutes (or at least 3 hours in the fridge). The longer you let it marinate, the more that pork will soak in the flavors of that dreamy marinade.

5 – Place your marinated tenderloin onto your prepared baking tray and cook for 20-30 minutes until it’s cooked through (internal temp should be around 165) , gloriously golden and deliciously caramelized.

6 – Once cooked, remove from the oven and set aside for at least 5 minutes to rest before carving.

7 – Slice and serve with a simple salad or your fave veg (I highly recommend you serve it with these garlic roasted Brussels sprouts and this perfectly roasted pumpkin)

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow pork lover? What’s your favorite way to prepare and serve it?

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 sweet and spicy, mustard-maple glazed pork (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 Sweet and Spicy, Mustard-Maple Glazed Pork Tenderloin {Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Well hey you, how’s things?

Are you having a good week so far?

All ready and raring to go for Christmas?

Me?

I’m getting there . . . I think . . .

Just a few bits and pieces left to finish up, mostly just food related stuff . . . nothing major though . . . I mean it’s just little things like . . . making the Christmas pudding, fruit mince pies, cookies for Santa oh and we can’t forget about our homemade peanut butter cups!

So much deliciousness to be had my friends!

Which brings me to today’s “recipe”

Today, I thought I would share a delicious little twist on another of our families favorite, traditional Christmas foods.

Allow me to introduce you to my DIY – Salted Dark Chocolate Coated Brazil Nuts.

Usually we do chocolate coated almonds which I absolutely adore but, this year I felt like I wanted something a little more.

Enter, Brazil nuts.

I luuurrrvvvveeee me some Brazil nuts and often just eat them by the handful as a tasty, tasty snack (you know how I love my snacks )!

They are so rich, smooth and deliciously buttery I knew that would be all kinds of wonderful smothered in chocolate.

Who am I kidding, just about anything is wonderful if it’s smothered in chocolate.

But, you guys . . . these dark chocolate coated Brazil nuts taste like an absolute dream!

Crisp and crunchy, buttery, smooth, lightly toasted Brazil nuts with a decadent, rich, deliciously indulgent dark chocolate coating, finished with a sprinkling of sea salt . . .

Get. In. My. Belly!

The rich, buttery, melt in your mouth, Brazil nuts balance out the sweetness of our dark chocolate just so perfectly, and that sprinkling of sea salt really just takes it over the top!

Seriously you guys, forget the chocolate coated almonds, they are so 2015   – chocolate coated Brazil nuts is where it’s at!

Fun to make, fun to eat, fun to share with the ones you love.

Crisp, crunchy, buttery, smooth, lightly toasted Brazil nuts encased in decadent, rich, deliciously indulgent dark chocolate coating, finished with a sprinkling of sea salt;

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

DIY – Salted Dark Chocolate Coated Brazil Nuts
{Vegan, Gluten Free & Paleo Friendly}
Makes approx 2 cups of all natural, crisp and crunchy, dark and delicious, chocolate coated oven roasted Brazil nuts.

Ingredients –

2 cups raw Brazil nuts

1/3 cup dark chocolate chips – if Vegan make sure you choose a vegan/dairy free alternative

1 Tablespoon of flakey sea salt

Method –

1 – Preheat oven to 175’C (350’F)

2 – Place your Brazil nuts on a lined baking sheet and bake for 5-7 minutes until lightly golden.

3 – While your nuts are roasting, melt your chocolate. I like to do mine broiler style on a plate over a pot of simmering water.

4 – Once your chocolate is melted, add your roasted Brazil nuts to the melted chocolate and stir to combine.

5 – Pour chocolate coated Brazil nuts back onto your lined baking sheet and spread into an even layer. If you have any left over chocolate feel free to drizzle it over your already coated Brazil nuts.

6 – Place in the fridge (or freezer) to set.

7 – Once set gently break apart any clusters, sprinkle with some salt flakes and store in an airtight container in the fridge (or freezer).

Enjoy xo

__________________________________________

Question of the day –

What tasty treat are you cooking up this holiday season?

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 these chocolate coated Brazil nuts (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 DIY – Salted Dark Chocolate Coated Brazil Nuts {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

So seeings as it’s Christmas I thought we should have ourselves some gingerbread.

But . . .

I didn’t want to make cookies.

Or muffins, or cupcakes or quick breads or donuts or any kind of baked goods at all to be honest.

And I already made gingerbread bliss bites as well as a double chocolate gingerbread chia pudding last year . . .

What I really wanted to make was a deliciously simple, fun and festive jar of gingerbread inspired almond butter because well, almond butter = life!

Ummmm

You guys . . .

Gingerbread almond butter = best idea ever!

Get your gingerbread fix without having to mess with making, rolling, chilling and cutting cookie dough , not to mention saving yourself a week of heartache because you can no longer taste anything you consume because you’ve burnt off all your taste buds because you have no patience at all when it comes to waiting for cookies to cool before you inhale devour sample them . . .  not that I would know anything about that  ,  sign me up! #winning

Seriously!

I know, that you know, how much I love my homemade nut butters but you guys. . .

This gingerbread almond butter is next level!

It tastes exactly like gingerbread!

So much so I considered calling this cookie butter instead of almond butter but I thought that might be a little confusing.  All the recipes I’ve seen for cookie butter are made by grinding up real deal cookies and, although this almond butter was 100% inspired by gingerbread cookies and tastes like it’s made from real deal gingerbread cookies, not a single cookie was involved in it’s creation.

Deliciously golden, nutrient rich almonds are oven roasted then blended with a splash of vanilla, a drizzle of maple syrup, a pinch of salt and a combination of your traditional, gingerbread inspired spices – think ginger, cinnamon, nutmeg, all spice, cloves and cardamom – and the end result is so insanely delicious that it may just blow your pretty little mind!

Seriously you guys, this almond butter is so good it’s kind of ridiculous!

One taste and you will think all of your Christmases have come at once.

And if you ask me, they kind of have.

There is just something about that combination of gingerbread inspired spices with that deep, rich, caramelized sweetness from the maple syrup that just warms me to the depths of my soul.

Ahhh it’s just so good, I can not wait for you to try it!

As always our healthy, homemade almond butter is made with no refined flours or sugars, using just a handful of real food ingredients that I bet you have on hand already.

Once you’ve roasted those golden delicious, nutrient rich almonds you’re divine little jar or perfectly spiced almond butter comes together in under 10 minutes!

It also happens to be vegan, gluten free and paleo friendly but, most importantly, it’s insanely (and I mean I-N-S-A-N-E-L-Y) delicious and you need it in your life, asap!

I’m talking drop what you’re doing, this needs to happen, now!

Here’s how you do it –

Start off by giving our golden, delicious, nutrient rich almonds a quick little roast in the oven – toasting our nuts before we blend our butter helps to give it a more decadent and rich depth of flavor – please don’t skip this step. Yes it’s an extra 5-10 minutes but, trust me – it’s absolutely, 100% worth it!

Now, once our almonds are nicely toasted, and your house smells like heaven, all you have to do is toss those golden nuggets of delicious into your food processor or blender and you’re pretty much done!

Initially your nuts will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our almonds and in a matter of minutes,

You will witness one of the most beautiful transformations of all time as your almonds are whipped into a creamy, dreamy golden, delicious nut butter right before your pretty little eyes . . .

Once that’s done we simply add our vanilla, maple syrup, spices and a cheeky pinch of salt –

give it one final blendy mcblend and voila’ – there you have it;

Healthy, homemade, gingerbread almond butter for the win!

Once you have your little pot of creamy, dreamy, perfectly spiced, gingerbread inspired almond butter ready and waiting in your hot little hand, go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . .

or you be a little more refined and get yourself a spoon . . . do what you feel, no judgement here

And I’m not saying that you have to but, I you know I strongly, STRONGLY insist suggest that you do . . . grab yourself a big ol’ block chunk of your fave dark chocolate then add a generous spoonful of your creamy, dreamy, subtly sweet, perfectly spiced, gingerbread almond butter . . .

And lose yourself in the deliciousness that you just created.

All natural, quick and easy, thick and creamy, deliciously dreamy, subtly sweet, perfectly spiced, fun and festive, healthy, homemade, gingerbread almond butter;

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

  Healthy, Homemade
Gingerbread Almond Butter
{Vegan, Gluten Free & Paleo Friendly}

Makes approx 1 1/2 heaping cups of all natural, quick and easy, thick and creamy, deliciously dreamy, subtly sweet, perfectly spiced, healthy, homemade, gingerbread almond butter.

Ingredients –

2 cup of raw almonds

1 Tablespoon of vanilla bean extract

1 Tablespoon of maple syrup

1 teaspoon of ground cinnamon

1 teaspoon of ground ginger

1/4 teaspoon of all spice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

1/8 teaspoon of cardamom

1/2 teaspoon of salt flakes

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 on your almonds, making sure they are spread evenly – aka not crowded.

3 – Roast your almonds for 10 minutes, until lightly toasted and deliciously golden.

4 – Pour your roasted almonds into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds 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 vanilla, maple syrup, spices and salt then process until well combined.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla, maple syrup or spices if you feel the need and, if you prefer a thinner/more runny 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

_________________________________________

Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! 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 your 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

__________________________________________

The post Healthy, Homemade Gingerbread Almond Butter {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

And it comes in the form of this creamy, dreamy, Greek inspired garlic and dill dressing.

You guys . . .

This dressing?!

So creamy

So dreamy

Seriously divine!!!!!

And that is coming from someone who has never really been one for dips and dressings!

Well that’s not entirely true, I did go through a massive french onion dip phase in my teenage years  . . . but apart from that – dips and dressings have never really taken my fancy.

Unless of course we’re talking about guacamole. Avocados = life!

But, a few weeks ago I was making dinner – the

chicken souvlaki kebabs from The Practical Paleo Second Edition Book – and I got this unshakeable urge to make some creamy, Greek style dressing/dipping sauce to go with.

So I opened the fridge and randomly threw together a sauce that turned out to be so incredible delicious that it totally blew my mind!

Since then, there has been no turning back!

This dressing is everything!

I seriously can’t stop!

It’s great on salads, it’s great on burgers, it would be amazing drizzled over some roasted pumpkin or crispy taters too but it’s also great simply slathered onto some fresh cut veggies carrots are my fave but cucumber, broccoli, capsicum/peppers are all good to – you name it, it just works!

Seriously, so good!

And you know what makes it even better?!

The fact that it comes together in less than 2 minutes using just a handful of ingredients that I bet you have on hand already and it also happens to be vegan, gluten free, dairy free and paleo friendly.

Everybody wins!!!!!

You have a few options on how to make it. To keep it vegan, dairy free & paleo make it with coconut milk (the cream that settles at the top of the can) or  you could use coconut yogurt if you prefer. If you’re OK with dairy you could sub in your favorite Greek style yogurt either way promise me you will do what you gotta do to get this deliciously dreamy, creamy, 2 minute garlic and dill dressing in your life, asap!

Once you’ve decided on your creamy base all you need to do it stir in your seasonings, add a squeeze of lemon juice and boom, you’re done!

So simple I know but this creamy, dreamy 2 minute garlic and dill dressing packs a serious flavor punch!

It’s such a deliciously simple way to spice things up and add a tonne of flavor to your favorite meal or snack.

If you’re looking for a way to impress your friends, family or co-workers at one of your many gatherings this holiday season than I’ve got you covered!

Simply serve up a mini stack of our carrot and zucchini fritters with some smoked salmon or shaved Christmas ham along with some of our creamy, dreamy 2 ingredients garlic and dill dressing (all of which can be prepared a few days ahead of time) and you my friend have got yourself one seriously impressive yet ridiculously simple appetizer.

Or, you could add a poached egg (or two) and have one incredible breakfast, brunch or brinner!

All natural, quick and easy, deliciously simple, creamy, dreamy, 2 minute garlic and dill dressing;

Deliciously winning on so many levels!

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

Creamy, 2 minute Garlic and Dill Dressing {Vegan, Gluten Free & Paleo Friendly}

Makes approx 1 cup of all natural, quick and easy, creamy, dreamy, 2 minute garlic and dill dressing

Ingredients –

1 cup coconut or Greek style yoghurt (or 1 cup of coconut milk cream*  – when I made it this way I used 2 cans of coconut milk,left them in the fridge open over night and scooped the cream off the top)

1 teaspoon garlic powder

1/2 teaspoon dried dill

1 teaspoon of freshly squeeze lemon juice (approx 1/3 of a medium sized lemon)

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

Method –

* If doing to coconut milk option the night before you want to make your dressing you will need to open your cans of coconut milk and place them, uncovered in the fridge overnight.

Overnight the cream will separate and solidify at the top of the can leaving the luscious coconut water at the bottom making it easier for you to scoop out the creamy, dreamy deliciousness.

Keep the coconut water (or freeze in an ice cube tray) to use in smoothies or just drink it as is – yum.

1 – Place all ingredients into a small bowl and stir until well combined.

2 – Taste and adjust seasonings to taste. Also, if you prefer a thinner consistency add a touch of coconut or almond milk (or milk of choice) a teaspoon at a time to reach desired consistency.

3 – Drizzle over your favorite salad, roasted veg, carrot and zucchini fritters or use it to simply dip fresh cut veggie sticks for a seriously flavorful snack.

4 – Store in an air-tight container in the fridge and should keep well for up to 7 days but I doubt it will last that long, mine never does

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow creamy, dreamy condiment lover? What’s your favorite way to eat it? Drizzled on salads or roasted veg, as a dip for allll of the things?!

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 garlic and dill dressing (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 Creamy, 2 Minute Garlic and Dill Dressing {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Well hey there, how are you?

Good I hope.

So tell me, how was your weekend?

Me?

Mine was good, super busy though! I was running all over town taking our little lady to and from birthday parties . . .

And then, of course, I had my hands full dealing with the post party come down which was all kinds of fun – said no parent ever!

Anyway . . .

I’m hungry, are you hungry?

I hope so because I made you a snack.

How would you like a big ol’ mouthful handful of apple and cranberry {grain free} granola?!

Oh you guys this stuff is so good!

It’s crisp, crunchy and perfectly spiced without being overly sweet.

It’s everything you want in a good granola and it could not be easier to make!

A mix of your favourite nuts and seeds are combined with some apple puree’, a drizzle of coconut oil, a touch of maple syrup, a splash of vanilla and a sprinkling of heart warming cinnamon before being oven roasted until they are deliciously golden and perfectly crisp.

Once that’s done we simply stir through a handful of sweet, juicy and delicious chewy dried cranberries and you’re done!

So simple but oh so good!

I seriously can not wait for you to try it because I know you are going to love it!

Not only is it insanely delicious as well as being super quick and easy to prepare, coming together in less than 30 minutes, start to finish!

But, it also happens to be all natural made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already.

It also happens to be naturally vegan, gluten free and Paleo friendly.

But most importantly it’s insanely delicious and you need it in your life like, yesterday!

For real!

I gave my dad some of this apple and cranberry granola to try, FYI – my dad is the granola king of our family, and he gave it a very enthusiastic double thumbs up and even went as far as to declaring it to be irresistible and you know what, I’d have to agree – it really is irresistible.

I mean would you just look at those clusters!!!!

Talk about addictive!

or is it addicting?!

I never get that right!

Either way it’s seriously delicious and I can not wait for you to try it!

Eat it straight up by the handful, sprinkle some onto your favorite smoothie, or with some fresh fruit and yogurt for a quick and easy, delicious, nutritious, breakfast (or snack) that will leave you feeling nourished, satisfied and energized for hours.

Delicious, nutritious, crisp and crunchy clusters of oven roasted nuts and seeds with a subtly sweet, apple infused, maple-vanilla glaze, a heart warming hum of cinnamon that is bursting with sweet and chewy dried cranberries . . .

Yes, yes, just yes!

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

Apple and Cranberry {Grain Free} “Granola” – Vegan, Gluten Free & Paleo Friendly

Makes approx 3 cups of all natural, delicious, nutritious, crisp and crunchy, subtly sweet, cinnamon spiked apple and cranberry {grain free} granola.

Ingredients –

3/4 cup raw almonds, roughly chopped

1/2 cup raw cashews, roughly chopped

1/4 cup pistachios, roughly chopped

1/4 cup Sunflower seeds

1/4 cup pepitas/pumpkin seeds

1 Tablespoon of chia seeds

2 Tablespoons of Apple Puree

1 Tablespoon of coconut oil, melted and cooled

2 Tablespoon maple syrup

1 Tablespoon vanilla

1 teaspoon cinnamon

a pinch of salt

1/2 cup dried cranberries

Method –

1 – Preheat your oven to 150’C (300’F) – Line a rimmed baking sheet with baking/parchment paper and set aside.

2 – Roughly chop your almonds, cashews and pistachios – Go easy though, you want there to be some larger pieces, even a few nuts left intact for some nice contrast in texture.

3 – Place your crushed/chopped nuts into a medium size bowl.

4 – Add sunflower seeds, pepitas, chia seeds and cinnamon and stir to combine.

5 – In a small bowl or jug whisk together maple syrup, coconut oil, apple puree and vanilla then pour over your nut/seed mix. Stir to combine.

6 – Pour your maple-vanilla-apple coated nut mix into one even layer onto your prepared baking sheet and bake for 15-20 minutes stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and burn quickly if left unattended especially when it comes to the final 5 minutes.

7 – Once your “granola” is deliciously golden and no longer “sticky” remove from the oven and allow to cool on the baking sheet for 5 minutes.

8 – Add your cranberries and stir to combine then allow to cool completely on the baking sheet before transferring by the handful directly into your mouth to an airtight container (or ziplock bag) and store in the pantry.

Enjoy xoxo

_________________________________________

Question of the day –

What’s snacks are you loving lately?

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 “granola” (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 Apple and Cranberry {Grain Free} “Granola” – Vegan, Gluten Free & Paleo Friendly first appeared on Better with Cake.

Um, you guys . . .

I don’t really know what to tell you other than – some days you just need to treat yo’ self am I right?!

Oh you know I am and, lucky for you (and me!) today is one of those days!

Are you ready for this . . .

Dark chocolate coated double stuffed dates for everyone!

Plump and juicy, deliciously chewy medjool dates are stuffed with some creamy, dreamy, salted caramel cashew butter, a crisp, crunchy almond and then finished with a decadent and rich dark chocolate coating.

Oh yes I did!

And you should too!

Seriously you guys are going to absolutely adore these babies!

Not only are they insanely and I mean INSANELY delicious, they also happen to be super quick and easy to prepare coming together in around 20 minutes, start to finish!

They also happen to be naturally  gluten free and paleo friendly –  they could also be vegan depending on the chocolate chips you use – but, most importantly, they are get out of town delicious and you need them in your life like, yesterday!

Lucky for all they are so easy to make!

Honestly, hardest part about making these dark chocolate coated double stuffed dates is waiting for that dark and delicious chocolate coating to set!

Not even kidding!

All of this could be yours in just 5 easy steps!

1 – Remove pit from date.

2 – Add a heaping spoonful of salted caramel cashew butter (or nut butter of choice)

3 – Pop in a crisp and crunchy almond

4 – Close it all up

5 – Smother it in chocolate and boomshakalocka, done!

Deliciously simple but seriously divine!

I mean it you guys, these dark chocolate coated double stuffed dates are the stuff dreams are made of.

The creamy, savory cashew butter filling and that crisp, crunchy almond help to balance out the natural sweetness of our deliciously chewy, plump and juicy medjool date.

And then there’s the decadent and rich dark chocolate coating . . .

i think we can all agree that chocolate just makes everything better . . .

Plus, it’s dark chocolate so not only is it all kinds of delicious but, you’re also getting your daily dose of those all important antioxidants so it’s practically a health food right?! 

Honestly though, these chocolate coated double stuffed dates are seriously so good that once again I’m well and truly lost for words.

And it’s not just me! My little lady, who is 6 going on 16 and could quite easily talk under water, took one bite and said “Mama . . . *takes another bite* . . . Mama . . . *takes another bite*  . . . I can’t . . . *takes another bite* I don’t know what to say . . . *chewing and staring in loving disbelief at the chocolate covered delight she was holding in her pretty little hands*  . . . Mama . . . these taste like happiness!”

And you know what, she’s right.

Plump and juicy, deliciously chewy medjool dates, stuffed with creamy, dreamy, salted caramel cashew butter and a crisp, crunchy almond with a decadent and rich dark chocolate coating.

I don’t know about you but, that pretty much sounds like a delicious little bite of happiness to me.

I mean just look at it . . .

Layer ,upon layer, upon layer of happiness

All natural, quick and easy, crisp and crunchy, decadent and rich, sweet and salty, deliciously chewy, chocolate coated, double stuffed dates . . .

Because we could all do with a little more happiness in our lives

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

Dark Chocolate Coated Double Stuffed Dates {Gluten Free & Paleo Friendly}

Makes 8 All natural, quick and easy, crisp and crunchy, decadent and rich, sweet and salty, deliciously chewy, chocolate coated, double stuffed dates

Ingredients –

8 Medjool dates, pits removed

16 raw almonds

3 Tablespoons of salted caramel cashew butter (or sub nut butter of choice)

1-2 scoops of collagen – optional for protein and gut healing goodness

1/2 cup (100g) good quality dark chocolate (use dairy free if vegan)

 

Method –

1 – Line a small baking sheet (or just a small, flat plate of some kind) with baking/parchment paper (or a silpat mat if you have one) and set aside

2 – Melt your chocolate by your preferred method. I like to place my chocolate onto a small plate or bowl and sit it over a pot of gently simmering water, stirring occasionally until nice and melted.

3 – While your chocolate is melting, stir you collagen in with your nut/seed butter ,if using, then place 1 teaspoon of nut butter into the center of your pitted date, then pop in one almond and carefully squeeze the sides of your now stuffed date back together to close it up and place it onto you prepared baking sheet (or plate).

It’s Ok if there is a little nut butter visible at the “seam” it’ll be nicely contained within our dreamy chocolate coating in a matter of minutes.

4 – Repeat until all dates have been filled

5 – Place your dates one at a time, into our deliciously dreamy melted chocolate and gently toss to coat. You can use spoons to gently roll the date through the chocolate quite easily.

6 – Once your double stuffed date has a nice and even-ish chocolate coating, place back onto the baking sheet, and top with an additional almond. Repeat until all dates are coated and adorned with an extra sweet little almond.

7 – Once all dates have been dipped, drizzle with any remaining chocolate then pop them into the fridge or freezer for 5-10 minutes until set.

These delicious little morsels will keep stored in an air tight container in the fridge for up to 2 weeks or can be frozen for up to 3 months.

Enjoy xo

_________________________________________

Question of the day –

What’s your favourite way to treat to’ self?

Feel free to share recipes or leave links to recipes or your fave treats in the comments below and please, for the love of all that is good in this world when you do make these double stuffed dates (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 Double Stuffed Dates first appeared on Better with Cake.

Hummingbird Muffins with coconut yogurt frosting!

Perfectly spiced, light and tender, melt in the mouth banana muffins that are packed with sweet, juicy pineapple pieces and finished with a tart and tangy coconut yogurt “frosting”.

So much deliciousness I don’t even know where to begin  . . .

There is just so much to love about these babies;

Not only do they taste all kinds of amazing, but they are all natural, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already.

They also happen to be gluten free, grain free and paleo friendly and they could not be easier to make.

Simply throw your ingredients into your blender or food processor and let it do the work for you.

All you have to do once your batter is all blended (apart from try not to drink it straight up from the blender because it smells all kinds of incredible!) is stir through those sweet and juicy pineapple pieces, spoon that subtly sweet, perfectly spiced, heavenly banana batter into your  muffin tray, then bake those bad boys for 10-12 minutes and you’re done baby!

From blender to belly in less than 20 minutes – deliciously winning on so many levels!

Would you just look at those delicious little flecks of vanilla and cinnamon and those sweet and juicy chunks of caramelized pineapple peeking out the tops of those golden, glossy, cinnamon spiked banana muffins

Quick and easy to prepare, insanely delicious and secretly healthy – I mean, what’s not to love!?

They really are the perfect little treat for any time of day!

Can we just stop for a second and talk about how weird and wonderful, yet insanely delicious these pretty little dried pineapple rings are?!

The perfect little crown for our muffins don’t you think?!

Sorry, distracted . . . where was I . . . hummingbird muffins, right . . .

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a sprinkling of heart warming cinnamon along with our over-ripe banana and those sweet and juicy pineapple pieces . . .

They truly are divine!

They are so light and tender they literally just melt in your mouth.

The muffins alone are simply divine but when you add that tart and tangy coconut yogurt frosting it takes things to a whole new level!

Perfect served in bed with a nice cup of tea or coffee.

They would make a sweet addition to your pretty little brunch table or packed up for a nice picnic in the park.

Mother’s day or not, they really are the perfect little treat for anytime of day.

All natural, quick and easy, perfectly spiced, light and tender, melt in the mouth banana muffins that are packed with sweet, juicy pineapple pieces and finished with a tart and tangy coconut yogurt “frosting” ;

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

Hummingbird Muffins with Coconut Yogurt Frosting – {Low Carb, GlutenFree & Paleo Friendly}
Makes approx 10 – All natural, quick and easy, subtly sweet, melt in your mouth, banana infused muffins

Ingredients –

3 eggs

2 manky over-ripe bananas

1/2 cup pineapple, finely chopped (fresh or canned will work)

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

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

Optional but recommended for serving –

1/4 cup Coconut Yogurt

Dried pineapple

Coconut chips

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your chopped pineapple and stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Top with coconut yogurt, dried pineapple and coconut chips if desired – yum!

Enjoy xoxo

_________________________________________

Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these muffins (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 Hummingbird Muffins with Coconut Yogurt Frosting {Low Carb, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Salted

Caramel

Cashew

Butter!!!!!!!!!!!

Annnnnnd I’m dead!

Ok well I’m not actually dead (obv) but one spoonful of this creamy, dreamy, buttery, sweet deliciousness and I’m definitely in heaven!

I mean did you hear what I just said?!

Salted caramel cashew butter!!!!

Oh you guys I can not wait for you to taste this for yourselves, you are going to love, love, love it!

Not only does it taste like heaven on a spoon but it’s all natural made with no refined flours or sugars using just 4 simple ingredients that I bet you have on hand already and, it comes together in a matter of minutes!

It also happens to be vegan, gluten free and paleo friendly which is all kinds of awesome but, you and I both know that at the end of the day, it all comes down to taste.

And you guys, I don’t even know how to begin to describe how incredible this humble jar of cashew butter tastes.

Like really . . . I’m lost for words.

Buttery cashews are oven roasted then blended with a drizzle of maple syrup, a splash of vanilla and a cheeky pinch of salt.

It’s so simple I know but the end result is so insanely delicious that it may just blow your pretty little mind!

Here’s how you make it . . .

Start off by giving your golden, delicious, cashews a quick little toastin’ in the oven – toasting your cashews before blending helps to give your nut butter and incredible rich and more decadent depth of flavour so although I say it’s totally optional I beg you, please don’t skip this step people, 5-10 minutes will make the world of difference to the flavour of your cashew butter, trust me – it’s absolutely, 100% worth the few extra minutes.

Now, once our cashews are nicely toasted, and your house smells like heaven, all you have to do it pop them into your food processor or blender, add a drizzle of maple syrup, a splash of vanilla and a cheeky pinch of salt then blendy, mcblend and you’re done.

Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut butter right before your pretty little eyes . . .

Now, depending on the kind of blender or food processor you have (and how smooth you like you nut butter to be) this can take anywhere between 5-15 mins.

For me and my magnificent magimix it took about 10 mins and that included stopping to snap a few pics along the way. Keep in mind I like my nut butter to be super smooth and extra creamy. No chunks for this gal but, that’s the beautiful thing about making your own nut butter, it’s totally customizable so do what you feel.

So if you, like me, want super smooth, extra creamy cashew butter – just blendy mcblend for a few extra minutes and you have yourself some all natural, extra creamy, velvety smooth salted caramel cashew butter, just the way you like it!

But, if you want a more chunky cashew butter just pulse your cashews for a second or two, then take out a couple of Tablespoons of those extra chunky. crispy, crunchy, slightly chunky cashew pieces and set them aside while you blend, blend, blend the rest of those babies.

Then, once you have reached your desired consistency, stir through those chunky monkeys that you set aside earlier and there you have it – healthy, homemade, extra chunky salted caramel cashew butter for the win!

Once your nut butter is ready it will be a little warm and a slightly runny from all the blending but once it cools, those natural oils will start to solidify and it will firm up into that thick and creamy consistency we all know and love.

And let me tell you, this cashew butter gets super thick . . . I’m talking seriously thick . . .

Thicker than any almond, peanut or hazelnut butter I have known . . .

And when I say seriously thick I mean it,

I’m talking stick to the roof of your mouth thick, which is awesome because it really helps you savor each and every creamy, dreamy, buttery sweet, caramel infused spoonful.

Believe me when I say, this salted caramel cashew butter is something you are going to want to savor –

Now, once your cashew butter is ready – feel free to go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . . or you be a little more refined and get yourself a spoon, do what you feel

And I’m not saying that you have to but, I strongly suggest that you do . . . grab yourself a big ol’ block chunk of your fave dark chocolate, add a generous dollop of your freshly made, creamy, dreamy, golden, delicious, salted caramel cashew butter . . .

and maybe drizzle over a teeny, tiny little bit more maple syrup and add an extra cheeky pinch of salt and lose yourself in the deliciousness that you just created

All natural, quick and easy, decadent rich, buttery, sweet salted caramel cashew butter;

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

Salted Caramel Cashew Butter {Vegan, Gluten free & Paleo Friendly}
Makes approx 1 1/2 heaping cups of all natural, creamy, dreamy, buttery, sweet, healthy homemade salted caramel cashew butter

Ingredients –

2 cups of raw cashews

1-2 Tablespoons of Maple syrup (more or less to taste depending on how sweet you like things)

1/2 teaspoon of vanilla bean extract

1/2 teaspoon of salt flakes

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 on your cashews, take care not to over crowd them.

3 – Roast your cashews for approx 10 mins, until slightly golden and lightly toasted. Watch them as they can catch and burn quickly – do not get distracted!

4 – Pour your toasted cashews into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the cashews would grind down into a fine looking flour, 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 maple syrup, vanilla and salt then process again just to combine.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla or maple syrup 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

_________________________________________

Question of the day –

Are you a fellow nut butter addict? What’s your fave flavour? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on chocolate?! Tell me, tell me . . . details please

Feel free to share recipes or leave links to recipes in the comments belowand please for the love of all that is good in this world when you do make your salted vanilla cashew 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

__________________________________________

The post Salted Caramel Cashew Butter {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.