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    1 week ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this
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    6 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
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RAW MARS BAR

GF: DF: SF: V

Makes 8 bars

 

BASE

1 cup cashews

2 tablespoons coconut nectar or maple syrup

2 tablespoons coconut oil, melted

2 teaspoons vanilla paste

 

CARAMEL:

2 tablespoon tahini

1/4 cup cashew butter

1/4 cup coconut oil

1 cup (8 medjool) dates

2 tablespoons lucuma powder

1 tablespoon maca powder

1 teaspoon vanilla paste

pinch sea salt

 

CHOCOLATE:

1/2 cup coconut oil

1/2 cup cacao powder

2 tablespoons coconut nectar or maple syrup

For the base…blend all ingredients together in a high speed food processor. Press into a lined miniature loaf tin approximately 8x16cm or another tin of your preference. Place in freezer whilst making the caramel.

For the caramel… combine all ingredients in a high speed food processor. Press over the base and place back in freezer to set for 8 hours or overnight.

For the chocolate…Melt coconut oil on very low heat on stove. Remove from heat and whisk in cacao and coconut nectar until smooth.

To make the Raw Mars Bar… slice the filling into eight even pieces, trimming any uneven pieces off the sides and place back in freezer for 10 minutes to freeze again as small pieces. Dip evenly into chocolate 2-3 times to coat, then store in freezer to set for 1 hour.

Store in fridge or freezer up to 4 weeks.

 

+ You can put the trimmings from the bar (before you coat it in chocolate) into a little bowl and pop back in the freezer to mix through yoghurt or ice cream for a little random treat!

 

 

Category

Snacks, Sweet Treats

Tags
cashewbutter, dairyfree, dates, entertaining, familyrecipes, glutenfree, healthyfamily, lucuma, marsbar, nourishingrecipes, nutrition, paleo, raw, rawdesserts, rawfood, rawmarsbarrecipe, rawtreats, recipes, refinedsugarfree, salads, sugarfree, superfoods, tahini, vanilla, vegan, wholefoods
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