Salted Caramel Slice

No need for any fancy names for this decadent slice.

The taste does all the talking, and trust me it will have you coming back for more,* insert drool from mouth here*. This slice is an all time favourite and classic for the Essence of G kitchen, its been reworked and reworked to ensure all you lovely people get the very best version of this recipe!

Its gooey, sweet, nutty and oh so rich. Not to mention refined sugar free and totally vegan for all you animal lovers out there. This slice will impress any person on any occasion. Super simple to whip up, easy ingredients and only one food processor necessary!

What You Need – Base

  • ¼ cup Buckinis
  • ¼ cup raw almonds
  • ¼ LSA meal
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • ½ cup coconut shavings
  • 1 pinch of organic cinnamon
  • ¼ cup coconut oil (melted)Firstly, line a medium sized container or tin with baking paper. A trick is to have the paper flow over the sides of your container, this will help you remove the slice once its finished setting.
    In your food processor, place in all base ingredients and blend on high until well combined. You can play with the consistency if you prefer a crunchy or smooth base.
    Spoon out the mixture into your tin and pat down firmly with the back of a spoon to ensure it is even and packed tightly.
    Place in freezer to set.

What You Need – Caramel

  • 1 1/2  cup dates (pitted)
  • 1/3 cup unhulled tahini
  • 1/4 cup maple syrup
  • ¼ cup water
  • sprinkle of saltThe best part! This caramel almost doesn’t even make it to the tin for pouring, I’ve learnt great self control ;).
    In a food processor place all caramel ingredients and blend on high. Be sure to stop, scrape down the sides and blend again. Complete this process 2 – 3 times until your caramel is thick and smooth.
    Pour out onto your set biscuit base and smooth over. Once the caramel layer is level (helps if you drop the container on the table to level out the mixture evenly) pop in the freezer to set.

Ingredients – Chocolate Layer

  • 1/3 cup coconut oil
  • 2 tbsp  pure organic maple syrup
  • ½  cup raw cacao powder
  • 1/2 tsp vanilla essence
  • Pinch of sea salt depending on tasteThe easiest of all steps!
    Melt down your coconut oil and stir in the maple syrup and cacao powder
    Your chocolate mixture should become quite smooth and thick, but not runny.
    Pour over the chocolate on to your caramel and tip the container from side t side to allow the chocolate to cover and spread evenly.
    Place back in the freezer for roughly 20 minutes to completely set.

And you are done! This slice is rich enough on its own so I recommend a cup of tea for a side, otherwise serve up with some nana – nicecream and sprinkle with choc biscuit crumbs to really top it all off!

I would love to know how you found this recipe, and what your thoughts are. Drop me line via email, insta or comment below. x

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Cacao Goji Bites

A sweet, bite sized treat to have anywhere, anytime!

Bliss balls are the perfect “go to” snack when you find yourself craving something sweet and quick. So the EofG kitchen whipped up a perfect little flavour combo for you all – Cacao + Goji = Bliss.

These little bliss bites will have you coming back for seconds, and thirds and even fourths! I always find these little snacks so handy at 3pm for a pick me up or right before a sweat sess to keep my body fuelled and energized!

And what’s even more brilliant…. all you  need is a food processor!

Macrobreak down per serve: one ball per serve
Carbs:
13.3 grams
Fats:
7.3 grams
Protein:
3.4 grams
Calories:
131 Calories


Makes 9 Bliss Balls


What You Need.
8 Dates, pitted
1/2 Cup Goji Berries
1/2 Cup LSA Meal
1/4 Cup Coconut Flakes
1/4 Cup Cashews
1 Tbsp Cacao Powder
1 Tbsp Coconut oil, melted

2 Tbsp Water, to blend 


What You Do.
Place all ingrediants into your food processor and blitz on high
Blitz for 1 – 2 minutes or until mixute comes together, almost like a dough consistency
Scoop out small portions and roll into balls, this should be easy to acheive and the mixture should hold its shape well
Cover lightly in desiccated coconut and place in an air tight container
Pop in the freezer for 10 minutes to set then enjoy!

I aleways love to know what your favourite snacks or go to bite sized treats are, drop a comment below ! xx

Choc Granola Crunch

I love granola, but it seems way too often these brekky options are packed with sugars and unnecessary sweets.
So instead I made my own totally gluten free friendly granola all in the space of 15 minutes.

This recipe is super quick to whip up, but be careful because you just may find yourself chowing down on half the batch as soon as you see this tray come out of your oven.

Oh so yummy and completely good for you too! Its a win win all round!

Macro Breakdown per serve
Carbs: 17.1 grams
Fat: 6.8 grams
Protein: 4.2grams
Total Calories: 148 calories

Serves 8 (1.3 cup)
What You Need.
1/4 Cup Walnuts
1/4 Cup Goji Berries
1/4 Cup Linseeds
1/4 Cup Sultanas
1/4 Cup Sunflower Seeds
1/4 Cup Pepitas
1/4 Cup Coconut Shavings
1/4 Cup Buckinis (Dried Buckwheat)
2 Tbsp Pure Maple Syrup
1 Tbsp Cacao Powder

What You Do
Preheat the oven to 160 degrees and line a medium sized tray with baking paper
In a medium sized bowl, place all your dry ingrediants and mix well.
Pour in your maple syrup and stir through once again until the granola is evenly coated and slightly sticky to touch.
Scoop out the granola mixture onto your lined baking tray and spread evenly.
Once your oven is ready, pop your tray in and cook for 10 – 15 minutes, or until the granola is crisp and crunchy.

Take out and allow to cool before serving with your favourite fresh fruit or yoghurt!

Power On Bars

In need of something a little sweet? A little nutty? And totally delicious?

E of G has you covered with this super yummy fudgey “Power on Bars” recipe. These bars stick true to their name, because when that clock hits 3pm, reach for one of these bad boys over your snickers or mars bar. Instead of crashing down from your sugar high 15minutes later, these fudge like gifts from god will allow you to keep your energy levels up all the way till home time.

You are welcome.

There is no super mysterious or hippy like ingrediant in these bars, your local supermarket will supply everything little thing in the list below!

Macro Break Down per serve
Carbs: 
33grams
Protien:
9.2grams
Fats:
15.7grams
Total Calories:
260 calories

Makes 5 medium sized bars
What You Need
1/2 Cup Cashews
1/4 Cup Chia Seeds
1/4 Cup Coconut (shredded or desiccated)
1/4 Goji Berries
1/4 Cup Pepitas
3 Tbsp Tahini (unhulled ideally)

What You Do
Place all of your ingrediants into a food processor and blitz on high until the mixture becomes smooth and almost dough like.
You should be able to pick up a piece of your mixture and mould it easily.
In a medium sized container, flatten down your mixture and chill in the freezer for 20 – 30 minutes before cutting up!

Enjoy with your afternoon cup of tea, or a coffee to start your day, even a pre-gym snack to get your body moving!

Clean Carrot Cake

 

Carrot Cake.

An essential dessert, especially during the winter season!

Think of the warming spices, the sweetness of the carrot and the crunch of the walnuts.. what’s not to love about this delicious cake.

Of course, the Essence of G kitchen has taken a healthy twist on the old time classic cake, with no refined sugar and all the nutritional benefits!
This cake is super dense, super moist and super delicious – I reckon you’ll be finding it hard to put the fork down after your first bite ;).

Cake Base
400 grams Carrot – grated
3 Eggs
2 ½ cups Wholemeal Flour
3 tsp Baking powder
2 tsp Cinnamon
½ tsp Nutmeg
½ tsp All spice
½ tsp Vanilla Extract
½ cup Sultanas
¼ cup Walnuts crushed
¼ cup Pure Maple Syrup

Preheat in you oven to 180 degrees
Grate roughly 4 to 5 carrots, equalling 400 grams worth
Place carrots, eggs, wholemeal flour, baking powder, spices and vanilla into a medium sized bowl
Stir through until well combined
Slowly add in the sultanas and walnuts and continue to stir through
Line a medium sized cake tin with baking paper and spray with canola oil  – focus on  the edges of your tin to avoid the cake sticking once cooked.
Pour in your cake batter and smooth down until evenly spread
Pop in the oven for roughly 35 minutes, ensure to check your cake is cooked through using a skewer.
Once done, take out and let cool on a cooling rack

Icing
1/2 cup Greek Yoghurt
1 Tbsp Maple Syrup
1 tsp Cinnamon

In a small bowl combine all icing ingrediants and place into the fridge to chill.
Once your cake has completely cooled, dollop on your icing mixture and sprinkle with walnuts.

I would love to know you find this little gem of recipe if you decide to try it out for your next special event! Always feel free to shoot me a DM or email with any questions or requests.
Enjoy! xx

Vanilla Lemon Bliss Balls

This is a much cleaner take on a favourite recipe of mine!
Roughly two years ago I had posted a receipe for “Zesty Lemon and Vanilla” protein balls, which seemed to be a hit with whoever got their hands on them!
Seeing as I was in the mood for attacking some serious meal prep this weekend, I decided to revisit the recipe.

Once I had a read through to refresh my memory, I thought of how much cleaner I could make this, but still keep that delicious lemon/vanilla combo that I adore.

So off the the Essence of G kitchen I went to whip up a cleaner take for all you lovely humans.

Creates 9 Bliss Balls
Calories:
104 Calories


What You Need
1 Cup Raw Cashews
1 Scoop Vanilla Protien
2 Tbsp Lemon Juice
1 Tbsp Chia Seeds
1 Tbsp Almond Mylk
1 Tbsp melted Coconut Oil
3 Pitted Dates

What You Do
Place all ingrediants into your food processor and blitz on high
Blitz for 30 seconds or until mixute comes together, almost like a dough
Scoop out small portions and roll into balls
For an extra lemon kick, place a small scoop of dessicated coconut and a squeeze of lemon juice into a bowl
Roll in each bliss ball until covered well
Place in an air tight container, pop in the freezer for 10 minutes to set then enjoy!

These little gems are perfect for a 3pm pick me up at work, or simply a great choice for a preworkout snack!

I’d love to know what do you eat to keep your body fuelled for your days ahead?

xx

Power PeanutButter Balls

Peanutbutter + Chocolate.

It’s a flavour combo so many of us love, but often it comes as guilty pleasures or “cheat meals”. Not to mention the common sugar crash we get and the additonal calories we never even asked for.. rude.

So!
Instead of having the cloud of regret and shame hang over our heads, whilst attepting to think of when we can get to the gym next, I have whipped up these little power balls that are next level yummy & totally guilt free. #win

Makes 9 Bliss Balls
Calories per ball :
90 calories

What You Need.
1 Scoop Chocolate Protein
1 Cup Raw Cashews
2 Tbsp PB2 (powered peanutbutter) OR 1 Tbsp Peanutbutter
3 Tbsp melted Coconut Oil
1 Tbsp Chia Seeds
1 Tbsp Cacao Powder
1 tsp Maca Powder

What You Do
Place all ingrediants into your food processor and blitz on high
Blitz for 30 seconds or until mixute comes together, almost like a dough
Scoop out small portions and roll into balls
For an extra chocolate hit, roll your balls in cacao powder
Place in an air tight container, pop in the freezer for 10 minutes to set then enjoy!

How quick and easy is that!

These little guys will be my go to post gym/dinner this week, what will be your wholesome snack of choice?

xx

Rawreo’s

That’s Right.    >   Raw. Oreos!

The Essence of G kitchen has been blitzing up a storm for you all these last few days, and on the list was a new dessert idea!

So why not put a raw twist on the beloved cookie itself?

Only this recipe is completely refined sugar free, vegan friendly and super yummy, I may even go as far to say you may not even miss the original after trying these little raw gems?
But I’ll let you be the judge on that one.

Once again another quick and simple recipe to whip up and chow down on within the hour!

What You Need
Cookie Base
1 cup Cacao Powder
1 cup Almond Meal
1/2 cup Cocoa Powder
1/2 cup Pitted Dates
1/4 Warm Water
2 tsp Vanilla

Oreo Filling
1/2 cup Cashews
3/4 cup Coconut Butter
1/2 cup  desiccated Coconut
1/4 cup Vanilla Protein Powder
2 tsp Vanilla Essence

What You Do.
Place in all base ingredients into a food processor and blend on high
Blend until mixture becomes thick and easy to mould
If you are finding the base to be too soft, add in any additional almond meal or cacao, but be sure to do so according to taste!
Scoop out your mixture, place into a container and pop into the freezer to chill for roughly 30 minutes.

Oreo Filling
Give your food processor a quick rinse!
Place in all of the ‘filling’ ingredients into your food processor and blend on high until smooth and creamy
Check to taste,
-some people will prefer something a little more sweet for their filling, so feel free to add in any additional vanilla here
Blend again if need be and pop into the fridge to allow the mixture to firm before spreading

Once your cookie base is chilled and firm, place onto a large sheet of baking paper
Pop another sheet on the top of your cookie base and begin to roll out until your desired thickness is achieved.
You can go for super thick or super thin bases!
Grab your cookie cutter (jar lids, or egg holders do the trick) and start to cut out your cookie pieces
Once complete, you can begin to assemble,
– or place the bases and tops back into the freezer to chill and firm up again for another 10 minutes

The only thing left to do is grab yourself a hot cup of tea, or indulge in my “Cup o Cacao” drink, with one or two of these yummy raw treats, and simply enjoy!

 

 

“Mint For You” Double Choc Slice 

This slice is quite literally “mint for you”!

Packed with heaps of raw and natural ingredients, even a few veggies are snuck in there – so the guilt free box is ticked !

Just like majority of my yummy treats, this is completely vegan friendly, and tastes like heaven.

It’s a perfect little slice to whip up for entertaining or even just for a sweet treat throughout the week. I strongly recommend the first suggestion though, it’s just too good not to share!

Chocolate Base. What You Need. 

3/4 Cup LSA meal

1/4 Cup Cacao Powder

1/4 Cup Buckinis

3 Tbs. Chia Seeds

1 Tbs. 100% Maple Syrup

1/4 Coconut oil

What You Do. 

In a medium sized bowl, combine all your dry ingredients. Once mixed through thoroughly, pour in both your maple syrup and coconut oil.

In a rectangle based cake tin, like the bottom with baking paper.

Slowly pour in your base mixture and press down until compact and smooth.

Place in freezer to set.


Mint Layer. What You Need. 

1 1/2 Cups Cashews

1/2 Cup Coconut Milk

1/4 Cup Spinach Leaves

3 Tbs. Coconut Oil

2tsp. Spirulina Powder

1 tsp. Vanilla Essence

1 tsp. Peppermint Essence

3 fresh mint leaves

What You Do. 

In a food processor place all your ingredients. Blend on high, stopping every 30secs to a minute to scrap down the sides and stir through. This may take a few go’s so just stick with it.

Once your mixture is smooth and consistent, pour it into you base and smooth over with a spatula. Place back into the freezer.


Chocolate Layer. What You Need. 

1 Cup Cashews

1/4 Cacao Powder

10 Dates (roughly chopped)

2 Tbs. Coconut Milk

1/2 Tsp. Peppermint Essence

What You Do. 

Make sure you give your food processor a quick wash and dry, and we are ready to take on the last layer!

Place all of your chocolate ingredients into your food processor and blend. Just like the mint Layer, it will take you a 3 -4 gos to ensure your consistency is smooth and rich. Feel free to add in additional coconut milk if the mixture is having trouble blending.

Once well combined, pour out over your mint Layer and smooth down with a spatula. Feel free to add any dustings or toppings if your choice here!

I finished mine off with a dusting of Cacao Powder and Cacao Nibs!

As always I would love to know how you guys go with this one!

Xx.

The Raw Marsbar Cake

It’s finally been done my friends..
The official Essence of G “Raw Marsbar Cake”.

With a raw cacao biscuit base, creamy cashew & tahini nougat, topped with sweet, sweet date caramel and drizzled with melted 70% dark chocolate. (Insert drool here).

This cake is completely raw, vegan and so damn delicious it will please even if the fussiest of eaters – no matter the occasion.
And! It’s just in time for you to show this bad ass cake off come dessert time Christmas Day!
See how to easy and quick it can be to impress all your mates with the double layered dessert kicker.

BASE.
2 Tbsp. Coconut Oil, melted
2 Tbsp. Pure Maple Syrup
1 Tbsp. Cacao Powder
1 Cup LSA meal

What You Do.
Place all ingredients into a bowl and mix through until well combined.
In a small to medium cake tin/ container, line with baking paper and press down your base mix.
Ensure the base is packed firm and covers the entire base of your tin.
Place in freezer to help set.

NOUGAT
.1/2 Jar of Unhulled Tahini
2 Cups Raw Cashews
1 Tbsp. Vanilla Extract
1 Tbsp. Pure Maple Syrup

What You Do.
Place all ingredients into a food processor and blend on high.
Be sure to stop, scrap down the sides and stir as you go.
Once well combined, scoop out your mixture and gently spread this layer over your base.
Take your time to ensure the nougat is evenly spread out and place back in freezer to set.

CARAMEL
2 Cups Pitted Dates
1/4 Cup LSA Meal
1/4 Cup Cashews
1/4 Cup Pure Maple Syrup
1/4 Cup Almond Milk
2 Tbsp. Vanilla Extract
.What You Do.
Once again, place all your ingredients into a food processor.
Just like our nougat layer, be sure to scrape down and stir the mixture in between blending.
We really want a smooth and consistent caramel, that means no lumps!
Once well combined, pour out and smooth over your caramel layer.
Place back in freezer to set for 30 minutes or so.

To serve, melt down a few squares of dark chocolate and drizzle over the top.
Feel free to add crushed peanuts or Buckinis (as pictured) be sure to make it your own!

Enjoy xx