Chocolate Bounty Bars.

There's something magical about chocolate in that generally speaking, anything you put it with will suddenly taste about 586% better than it did without chocolate. I know this because I have taken it upon myself to dedicate my life to consuming large amounts of chocolate and subsequently take great enjoyment in eating it with anything and everything. You might even go so far to say that I am a chocolate expert, but I don't want to toot my own horn or anything....

These bounty bars are a case in point. In early February I moved back to Canberra to start my second year of uni. Now I love Canberra and surprisingly I also love uni, but there is one sad fact I face every time I leave home - in Canberra I live at a college that doesn't have an oven. Now, many people have said 'oh but why not just move into a house if you love cooking so much' to which I always reply 'hmm, well, great idea in theory, apart from the fact that I absolutely love college and don't really want to leave'. What the result of this is, is I have begun to invent ways to cook without an oven (or stovetop). These chocolate bounty bars are absolutely brilliant because they literally only require a fridge and freezer, some bowls, and a small cake tin and you're set which means that they can be made at college! YAY!

Back to my everything-tastes-better-with-chocolate theory. So, I made the coconut filling first and put it in the freezer to set, then the fridge. I've had a fairly busy week which meant I didn't get around to making the chocolate for a few days and consequently I had bars of uncoated coconut deliciousness floating about my room for a few days. I'll confess I ate quite an embarrassing amount of this uncoated coconut and man does it taste good! BUT! Then I got my act together and put some entirely homemade chocolate on the bars and OH DEAR LORD IS THIS DELICIOUS. I literally cannot stop eating them. 15/10 would recommend making these, and they're so easy to make that you basically don't have any excuse not to so get to it!

I should also mention that these bars of yum are 100% dairy free, 100% refined sugar free, 100% gluten free and 100% vegan. Now, there's nothing I love more than chocolate that's actually healthy food. #winning

Ingredients;
(makes approx. 15 bars)

The Filling
2 cups shredded coconut (desiccated also works)
1 cup organic coconut cream (full fat)
2 tbsp virgin coconut oil (melted)
2 tbsp pure maple syrup

1. In a bowl, combine all of the above ingredients. Mix until well combined.
2. Taking a slice/loaf tin that you've lined with baking paper (parchment), spoon the mixture into the tin and use a spoon to press it down well. I had my mixture be about 2cm high, but you can make it as thin or thick as you prefer.
3. Place the tin in the freezer overnight to make sure the coconut sets really well.
4. When the coconut has set, take a chopping board and, using the baking paper (parchment) to remove the coconut 'slab', place the coconut on the chopping board.
5. Use a sharp knife to slice the 'slab' into bar sized pieces. Mine were about 6cm long, 2cm wide and 2cm high. Then, make the chocolate coating (or store in the freezer until you wish to make the chocolate).

The Chocolate
6 tbsp virgin coconut oil (melted)
4 tbsp pure organic maple syrup
3 tbsp (heaped) raw cacao powder

1. In a bowl, combine all of the above ingredients.
2. Taking the frozen bars, individually dunk them into the chocolate mixture to coat them. Because the bars are frozen, the chocolate should set fairly well upon contact. I coated the bottom of all the bars, then put them in the fridge to set for a few minutes, before repeating for the top, sides and ends. A spoon may also help in coating the bars well.
3. When the coconut is fully covered in chocolate, place in the fridge and test your willpower by attempting to not consume all 15 bars within 24 hours of creation. I dare you.

Mixed Berry Smoothie Bowl.

I discovered smoothie bowls via Instagram late last year and they've quickly become one of my favourite things to make for breakfast, lunch, snack, dinner, elevenses - basically just whenever. They look super cool, they taste super yum and they're super fun to make. They're also incredibly flexible given that you can top them, or even make them, with basically whatever you like. 

One of my favourite combinations is mixed berry and banana. I am completely obsessed with berries and the colour they give a smoothie or smoothie bowl is brilliant.

It's not food, but I snapped this picture while I was photographing my smoothie bowl and I just really love it, so I thought I would share it too!

Ingredients;

2 bananas (peeled, chopped and frozen overnight)

1 1/2 cups frozen berries of any variety you desire

1 cup unsweetened coconut milk

An optional add in is some acai, either in powder form or frozen.

+ extra berries, dried goji berries, coconut, pomegranate, chia seeds, etc for topping

1. Put all the ingredients except for the toppings in a blender and blend until everything is thick, well combined and lovely and pink in colour.

2. Pour into a bowl and then the fun begins! Top with whatever takes your fancy in whatever way takes your fancy!!! Enjoy!

Green Smoothie Bowl.

Smoothie bowls are one of my favourite breakfast for a few reasons. One, they taste good, which is obviously very important in a food item. Two, they look damn cool. Three, Instagram loves them. But, most importantly, four, they require creativity in the topping department which I have come to realise is in incredibly fun and satisfying way to procrastinate. I came to this fourth realisation this morning when I was quite frankly having the time of my life decorating my smoothie bowl when I realised I had spent so much time carefully cutting up some kiwi fruit that I was going to be late for my university class. It was at this point in time I discovered that I can get dressed, put on some makeup, do my hair, grab my uni books and change and organise handbags in the space of 5 minutes which I personally think takes significant talent.

So, the moral of the story here is that when you'd like a delicious, highly aesthetically pleasing breakfast that you can spend a completely unjustifiable amount of time creating, this one is for you! BUT!!! I should also mention that this green smoothie bowl need not take much time either, that one is entirely up to you and how creative you're feeling!

Also, I feel like it deserves mentioning that once upon a time I thought green smoothie's tasted like dirty dishwater. Indeed, some do, but fear not, after much experimentation I've uncovered the great secret; lime and mint. They taste delicious together (one of my favourite food combinations) and add a lovely light and zesty flavour that will have you totally forgetting that really you happen to be consuming a bowl of straight health! #EatYourGreens

Ingredients; 
2 bananas, peeled and frozen overnight
3 generous handfuls baby spinach
1/4 avocado
1 cup unsweetened coconut milk
Large handful fresh mint
1 tbsp pure maple syrup
Rind and juice of 1 lime
1 kiwi fruit, peeled and chopped
Pulp of 1 passionfruit

TOPPINGS! (I always use some kind of crunchy granola, plus lots of fruit!)

1. Chop the banana up into pieces manageable for your blender. Add to the blender along with all the other ingredients and blend on high speed for a few minutes until well combined.
2. Pour into a bowl and go to town with the toppings! Enjoy!

(N.B. this is a variation of my Green Smoothie recipe, the smoothie being a little lighter, and therefore finding it's home in the 'snacks' section rather than as a whole meal)

Coconut and Vanilla Oats with Figs and Berries.

One of my various new years resolutions is to try more new things. I'm someone who is definitely a creature of habit, so putting myself out there to try different things is a pretty big deal in my mind. I'm that one friend who will inevitably always drag you along to the same, albeit very good, restaurant and have the same, again albeit very delicious, meal.

Overnight oats are one of my favourite breakfasts and I think I'd almost go so far to say they are my top discovery for 2014. Being at a college, I have limited cooking facilities, so I love things that are quick, easy and low cost. A lot of friends think I go super crazy with breakfast and that it must take me hours to make, but appearances are deceptive because this is literally one of the easiest and most flexible breakfasts ever! But, in keeping with my resolution to try new things, I got creative this morning with my oats and ended up with this delicious creation which I'll most likely eat for breakfast tomorrow, and the day after, and the day after that and you get the point.

I've not ever really had figs before, apart from the odd one here and there, but they were on sale at the green grocer this week so I thought I may as well try some. I also wanted to use my discovery of the month, Vitasoy Unsweetened Coconut Milk as well as some blueberries. I added in some pecan nuts for some delicious crunchy texture and some cranberries as well, which are something I've also not ever had but will definitely become a pantry staple now because they are YUM!

Ingredients;
(serves 1)

3/4 cup quick oats (gluten free if you have an intolerance)
3/4 cup unsweetened coconut milk (10/10 would recommend Vitasoy)
1 tsp vanilla bean paste
2 fresh figs
Blueberries
Pecan nuts
Cranberries
Pure maple syrup (optional)

1. In a bowl, mix the oats, coconut milk and vanilla bean paste until well combined and then place in a fridge overnight, or for minimum 3 hours.
2. After the oats have sat for a sufficient time to absorb the milk, remove from the fridge and generously top with the figs, blueberries, pecans and cranberries and if you're a sweet tooth like me, some pure maple syrup also goes down a treat. Enjoy!!

Macadamia, Pecan, Apple and Sultana Granola.

The first time I tried making this I set my kitchen on fire. Fire as in literal flames burning, resulting in copious amounts of smoke, a black tea towel and some burnt oats and nuts. All in all, it was a complete disaster.

But, I am not so easily deterred, so I've had another go and discovered that the second time must be the charm because this granola is DELICIOUS!

I should probably also make a second confession here, and divulge that in the past I haven't ever really liked granola, or so I thought. I've always had a bit of a thing against breakfast cereals and crunchy things (yes, I know, that's really weird). Adding to this 'dislike' was the fact that it is now widely acknowledged that whilst they may appear to be healthy, the generic boxes of granola available in the supermarket are usually packed full of sugar, meaning that they are actually quite bad for you. So, I set out to one, not set my kitchen on fire a second time, two, create some granola that tastes amazing, and three, have that amazing tasting granola be healthy, vegan and refined sugar free. I'm pleased to announce that in my opinion, all three goals have been well and truly accomplished!

Ingredients;
2 cups rolled oats (gluten free)
1/2 cup pecan nuts (sliced into quarters)
1/2 cup macadamia nuts (quartered)
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
3 tbsp organic, pure maple syrup
2 tbsp virgin coconut oil
1 cup diced dried apple
1/2 cup sultanas

1. Preheat a fan forced oven to 180 degrees Celsius.
2. In a bowl, mix together they dry ingredients (the oats, pecan and macadamia nuts, cinnamon and nutmeg).
3. To the dry ingredients, add the vanilla extract, maple syrup and coconut oil. Use a spoon to mix the wet ingredients through really well, making sure that everything is well combined.
4. On a lined baking tray, spread the granola mixture out evenly and place in the oven. Cook for approx. 15 mins, but make sure to keep a close eye on things so as to avoid fire and burning. At about 10 mins, stir the granola and place back in the oven until the oats have started turning a light golden brown.
5. When golden brown, remove from the oven and allow to cool. Then, transfer back to the bowl and add in the diced apple and sultanas, mixing through well.
6. Store in an airtight container, or a funky glass jar if you're feeling particularly like a hipster.

Coconut and Blueberry Pancakes.

There's this little thing that happens every Sunday within the food community of Instagram called 'Pancake Sunday'. To be honest, I think that pancakes on Sunday is a not so little thing that happens all over the world every Sunday, but I decided to adopt the tradition after I started drooling over my phone upon seeing everybody else's Sunday pancake creations.

I like to think that I routinely make very wise decisions, and of late, that is something that hasn't changed, however Pancake Sunday is by far the best decision I have made in recent times. I literally look forward to pancake Sunday all week and spend really embarrassingly large amounts of time thinking about what pancakes I am going to make the coming Sunday. As always, I love a challenge, and some delicious healthy food, so I like to keep my pancake creations sugar, dairy, gluten and oil free when possible. I also love flavour, and pancakes are one of my favourite ways to combine new flavours, stick to some classic traditional combinations and basically go a bit crazy and to my mum's great distress, make her clean kitchen filthy! (For her benefit, I'll draw attention to the fact that I do actually clean up afterwards)

I mentioned in a previous post that my discovery of the week is without a doubt Vitasoy Unsweetened Coconut Milk, so that is what I used as my base ingredient this morning and this is the deliciousness that I came up with!

Ingredients;

The Pancakes
3/4 cup gluten free oats
1/3 cup brown rice flour
3/4 Vitasoy Unsweetened Coconut Milk
3 Medjool dates (pitted)
1 tsp vanilla bean paste (or 1 vanilla bean)
1 tsp baking powder

1. In a blender, pulse the oats until they resemble a flour like substance, then transfer to a mixing bowl
2. In the now empty blender, blend the coconut milk and medjool dates for approx. 1 minute, or until the dates are well broken up.
3. Add the brown rice flour, baking powder, the coconut and date mixture and the vanilla bean paste to the bowl with the oats and mix until everything is just combined. Don't over mix, because you will lose the lovely chunky consistency!
4. Divide the mixture into approx. 4 separate pancakes and cook in a pan on medium heat. I use a stone based pan, so I don't require oil, however for all other pans, use a small amount of coconut oil to make sure nothing burns! Each pancake will need approx. 2 minutes per side.

The Vanilla and Coconut Sauce
1/2 cup Vitasoy Unsweetened Coconut Milk
2 tsp cornflower
1 tsp vanilla bean paste (or 1 vanilla bean)

1. In a small saucepan, mix all the ingredients together.
2. Gently heat on low stirring constantly until the sauce reaches your desired consistency.

The Blueberries
1 cup blueberries
1 tbsp water

1. In a small saucepan, heat the blueberries and water over low heat for approx. 10 minutes. They will bubble and pop away, and eventually simmer to be a delicious deep purple sauce-like mixture.

To serve, make a stack with the pancakes, using some vanilla and coconut sauce between each pancake. Then, use the rest of the sauce to generously pour over the top. Then take the blueberries and pour those over the top of the pancakes and vanilla and coconut sauce and then run far, far away from all other people because this is the kind of thing you don't really want to have to share.