Salted Caramel Raw Balls (No.1 Pick)

Salted Caramel Raw Balls

So you will either love me or hate me for these ones because they are seriously insanely good! Try and hide them so you don't eat them all! I store mine in a container in the back of the freezer (not that that stops me). Enjoy in moderation or one per day with your coffee or tea.

Ingredients

250g cashews

1/2 cup oats 

1/4 cup pepitas 

1 Tbsp chia seeds

7 Medjool dates 

2-3 Tbsp rice malt syrup

Big pinch of pink Himalayan salt

Method 

1. Process cashews until fine and then add in oats while turning.

2. Add pepitas and chia seeds and process again. 

3. One at a time while turning add medjool dates.

4. Then add rice malt syrup and salt. 

5. Once mixture start to stick together, roll into balls and freeze or refrigerate.

Tips: 

1. You will have to stop your food processor a couple and times and use a spoon to make sure all the mixture is getting incorporated.

2. Add salt to taste (I like mine a little extra salty).

3. If the mixture isn't sticking together add more rice malt or a tiny splash of water. 

Enjoy!!

Luce x 

Choc Peppermint Bliss

Choc Peppermint Bliss Balls:

Ingredients: 

1 cup almonds

3/4 cup cashews

1/2 cup rolled oats

2 Tbsp cacao powder

10 medjool dates 

3 Tbsp rice malt syrup 

1/4 tsp pure peppermint essential oil 

Pinch salt 

Method:

1. Process almonds, then add cashews and oats until fine.

2. Add cacao, essential oil, and salt and process again.

3. One at a time add in dates and then rice malt at the end. (You want the mixture to stick together so a small amount of water may be needed)

4. Roll into balls and place in the freezer or fridge. 

Notes:

I got my essential oil from a health food shop. Not all essential oils can be consumed so do not try to make other flavours. Only a small amount should be added! Photo below of the one I use. 

 

Enjoy! 

Love Luce 

Sweet Potato Shepards Pie

Sweet Potato Shepards Pie

Ingredients:

1 large sweet potato

500g lean beef mince

1 brown onion

1 carrot 

1/2 cup peas 

1 vegetable stock cube

1Tbsp tomato sauce (no added sugar)

1Tbsp barbecue sauce (no added sugar)

Herbs and spices to taste

Method:

1. Peel, chop up and boil sweet potato till soft.

2. In a pan with a small amount of water brown mince, add diced onion and carrot and cook until onion has softened. 

3. Then add crumbled stock cube, both sauces and herbs and spices to taste. (I used Mingle all purpose seasoning)

4. Add peas at the end and mix through. 

5. Spray small ramekins with coconut oil and and fill with mince mixture then top with mashed sweet potato.

6. Place in oven on 200 degrees Celsius for 20 mins or till crisp on top.

Tips:

1. Mingle seasonings are made with all natural ingredients and don't have any unnecessary added sugars or chemical fillers. A variety can be purchased from www.mingleseasoning.com

2. The sauces I use are the brand Fountain. You find these in the supermarket in the normal sauce section but say on the label in blue "no added sugar". 

3. Make sure there is still water in the pan when you add the stock cube, if there isn't add a very small amount. 

4. I added unsweetened almond/coconut milk to my mash to create a creamier texture.

5.  This meal can be made in one big oven dish, I did mine in 4 small ramekins which I have glad wrapped and put in the fridge. 

Enjoy!

Love Luce