Thursday, May 4, 2017

Raw vegan snickers slice

If you've read this blog previously, you might recall I went through a stage of eating vegan only because of food allergies that I had.  Things have changed since then, but I still love vegan food and raw foods sweets.  I love that it's nourishing to both body and planet and honestly just feel better for eating a vegan cake than I do a 'normal' one. 
I have a local place that does raw vegan snickers slice and it's I wanted to try my hand at recreating it at home.  This recipe I found here by A Sunshine Mission, worked wonders.  Next time I use this recipe however I think I would double the caramel filling and the chocolate filling because the base is a little thick for my liking. But still, it was such an easy recipe which is a relief because sometimes vegan raw sweets can feel laborious to me.  The mejool dates are a perfect substitute for a sticky caramel and I love finding the crunch of a peanut squished amongst the layers. The best part is that this slice is one of those ones you get to blitz in a processor, and shove in the freezer!

Tuesday, April 4, 2017

The curative power of chocolate

I'm going through a not so awesome time right now. And I feel that it's a universal sort of agreement that chocolate is one of those things that just helps. Who would say no to burying down in the covers and curling a contented hand over a block of chocolate?  Or digging into a chocolate cake after a long day of work. Coincidentally I've done both those things in the last week so I decided to step it up a notch. I wanted something bigger. So I picture myself digging into a bowl of mousse all on my own. In my bed. Sounds indulgent? Sounds maybe even somewhat ridiculous? Yep, sounds like one of the best ideas I've had.

300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) caster sugar
1 tablespoon good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve

Place the chocolate in a heatproof bowl over a pan of simmering water. Stir until melted. Remove bowl from heat and set aside to cool slightly. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into serving dish and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Sunday, March 26, 2017

Lemon Curd in under 5 minutes!

Lemon curd is one of my favourite things. Every year I sandwich it between layers of whipped cream and fruits in our pavlova. You can spread it on friands or squeeze it into cupcakes. I've paired it here with my shortcrust recipe which you can find here.  But the most exciting thing is that you can have it sitting peacefully in your fridge in under 5 minutes.

Ingredients for Lemon Curd Filling
Zest of 1 large lemon
Juice of 1 large lemon
1/2 cup caster sugar
75g unsalted butter, chopped
2 eggs

Method for Lemon Curd Filling
Combine the zest, juice, sugar and chopped butter in a 1L microwaveable bowl (lid required).  Add 2 eggs to this mixture and whisk together.  Cover and microwave and high (800 watts) for 3 minutes, whisking every minute.  Chill to thicken; roughly 2 - 3 hours.

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