Hello my little Leitchy tribe! I’ve had a very busy but exciting week! I’ve sent off granola samples for people to try, I’ve applied for events to have a stall at, I’ve helped out at Slaaw, I’ve had an exciting collaboration phone call and most importantly, I’ve been for a very exciting meeting, which if you live in the Sheffield area, it will mean my sweet treats will be available at a coffee shop in the city centre, called Foundry Coffee Roasters on Bank Street from Monday!! So all of you lovely lot who came to my stalls and all of you that couldn’t make it, you’ll be able to go and try out my healthy sweet treats in the city centre whenever you please!!
I’ve also done a whole lot of recipe developing as per usual and I’ve come up with loads of exciting new savoury recipes and a few sweet ones too. Expect to see a lot more sweet recipes coming your way though, as I want to keep my treats on offer exciting and new all the time, to keep people coming back!
This one won’t be available at any stalls or cafes as it’s more of a pudding. I enjoyed mine with yoghurt and nice cream but any creamy luscious cold and heavenly vanilla tasting thing of choice will do.
This is a recreation of a family favourite and I’m sure you guys will love it just as much as me!
Don’t forget to tag me in your creations!! @Leitchycreates
Ingredients – serves 15
150g raw cacao paste – a 90% good quality chocolate bar will do
35g coconut oil
50g coconut sugar
50g maple syrup
The cream/hard part of a 400ml full fat coconut milk
110ml cashew milk
100g smooth almond butter
1 tsp bicarbonate of soda
150g ground almonds
3 tbsp milled flaxseeds
150g medjool dates
50g smooth almond butter
a pinch of salt
30g coconut oil
6 tbsp coconut milk
Preheat the oven to Gas mark 2.
Grease a casserole dish with coconut oil.
Melt the cacao paste, oil, suagr, syrup, coconut cream, cashew milk and almond butter in a small pan over a low heat until combined and runny.
Pour the almonds, bicarb and flax into a bowl and stir to combine.
Pour in the wet mix and mix well.
Pour the mix into the greased dish.
In a food processor, blend the second set of ingredients to form a date paste.
Adding more milk from the can of coconut milk to help if needed.
Use a teaspoon to blob 15 blobs of the caramel onto the brownie mix.
I blobed them in 5 lines of 3 blobs.
Press the blobs into the brownie mix slightly with the back of the spoon and then pop the dish in the oven for 30 minutes.
Remove from the oven and cut the bake into 15, making sure each person has a blob of caramel and serve with yoghurt or nice cream.