No-bake chocolate caramel slices by Zoe

Chocolate Caramel Slice

 Welcome to this special blog post! Today I would like to introduce one of my best foodie friends Zoe! She will tell you a bit about herself and share a delicious treat (chocolate caramel slices) with you in the end!

A wild blend 

Zoe and I met on Instagram actually and are planning on meeting up in February when Zoe comes to visit her parents in Graz. She is originally from Austria, but moved to Australia a long while ago where she married and had the most wonderful wedding. I keep melting away every time she posts one of her wedding photos.
I connect with Zoe on multiple levels. She also really loves to work out and lift weights, has a sweet tooth like me and adores all kinds of natural food. I love her mantra of eating wild, natural foods that nourish the body and soul. She created her label Wildblend which transmits the love for everything that is wild & natural. Zoe’s recipes are focused on fresh seasonal ingredients, and celebrate unprocessed, healthy whole foods with a dash of superfoods. Sounds amazing, right? Thats why I love to follow this girl and her recipes on Instagram 🙂

Zoe_WildBlend

But her blog topics go well beyond the love for fitness food. Zoe also talks about a balanced lifestyle in her blog posts, shares her photography knowledge and foodie travel tips. I especially love her food guides for Hong Kong and Shanghai!

Today Zoe is sharing one of her most popular recipes on my blog. Her healthy no-bake chocolate caramel slices. Delicious caramel sandwiched between a healthy chocolate and gluten-free biscuit layers will rock your taste buds. This recipe is totally guilt free since it is vegan, paleo, no bake and refined sugar free!

So lets hand it over to Zoe to guide you through the recipe:

Let’s get to know Zoe

Hi there,

My name is Zoe and I’m a blogger, recipe writer and food photographer from Brisbane, Australia. My label Wildblend is here to inspire people to create healthy dream foods that taste amazing, look amazing and are also really good for you. If looking at my Instagram feed makes you smile then I’ve accomplished my mission. I love sharing my passion for fresh seasonal ingredients, natural food colours, and unprocessed, healthy whole foods. Growing up, my mum taught me how to cook from scratch and since then I’ve been curious about turning just about every recipe I loved as a child into a healthy gluten-free and dairy-free version that anyone can enjoy.Zoe_WildBlend

On my blog wildblend.co I focus on simple recipes with minimal ingredients. Most of my creations are also Paleo and Vegan-friendly. I host food photography workshops in Australia and hopefully also in other places around the world during my travels next year. Moreover, I love teaching and sharing my passion just as much as I love cooking. Therefore, I hope that my journey will inspire someone else to follow their passion and turn their dream into their day-to-day job. If I can do it, then you can do it too. Instagram has enabled me to collaborate with amazing human beings such as Carina and it’s such a wonderful platform to make friends online and offline.

As I’m writing this, I’m sitting in an Airbnb in Melbourne to apply for my US visa. My husband and I are planning to go on a 12-month honeymoon/work-and-travel adventure around the world and hopefully I’ll get to catch up with Carina along the way. Today, I’m sharing an all-time blog favourite, my Healthy No-Bake Chocolate Caramel Slices. It’s a fan favourite and a huge hit in my household. The secret of this slice are the three layers, nutty base, caramel-y middle, and a chocolatey topping! Trust me, you won’t want to miss out—this is the perfect Christmas holiday treat the whole family will love. Enjoy!

chocolate caramel slices

No-Bake Chocolate Caramel Slices

These no-bake caramel chocolate slices is a healthy twist on classic caramel slice. The caramel made from gooey Medjool dates, soaked cashews and almond butter—is much healthier and easier to make than conventional caramel. Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. They are bigger, softer and gooier than regular dried dates. If you can’t get them, use dried dates, but be sure to soak them in water to soften them before blending.

This date caramel is so silky, rich, and sweet (everything you’d ever expect from caramel), that you’d never know it’s vegan, dairy-free, and Paleo, with zero added sugar! It’s sandwiched between a 3-ingredient chocolate layer and a crunchy almond and coconut base. I recommend using raw organic cacao powder (over baking cacao) for the chocolate layer to reap the full benefits of it. Raw cacao has more calcium than cow’s milk, over 40 times the antioxidants of blueberries, and is the highest plant-based source of iron. In other words, it’s a true superfood perfect for Vegans. I’m a huge fan of no-bake dessert because you don’t have to turn on the oven to make them. All you need is a freezer and a little bit of patience. I guarantee these decadent treats are worth the wait.

chocolate caramel slices

The recipe

Here is Zoe’s incredible recipe for her chocolate caramel slices:

Ingredients
(makes 16 slices)

Base

  • 1 cups raw almonds
  • ½ cup coconut flour
  • ¾ cup Medjool dates (soaked and pitted)
  • 1 Tbsp raw cacao powder

Caramel

  • 1 cup Medjool dates (pitted)
  • ½ cup cashews (soaked & pitted)
  • 2 Tbsp rice malt syrup
  • 2 Tbsp almond butter
  • 4 Tbsp coconut oil
  • 4 Tbsp coconut milk
  • 1 tsp vanilla extract

Chocolate Layer

  • 1/3 cup raw cacao powder
  • ½ cup coconut oil
  • ¼ cup maple syrup

Instructions:

  1. For the base, add all ingredients to a high-speed blender and blend until a sticky cookie dough forms.
  2. Press base into a lined (20 x 20cm) baking pan until firmly packed. Set aside.
  3. For the caramel add all ingredients to a high-speed blender and blend until creamy and smooth.
  4. Spread the caramel evenly onto the base and place in freezer to set.
  5. For the chocolate top, whisk together the ingredients until smooth.
  6. Once the caramel has set, spread the chocolate sauce evenly on top the caramel layer and smooth it with a silicone spatula.
  7. Place it back in the freezer for 2 hours or until set.
  8. Carefully remove from the pan, slice it up and store in an airtight container in the fridge and ready are your chocolate caramel slices.

Chocolate Caramel Slices

I hope you enjoyed learning how to make these wonderful chocolate caramel slices by Zoe and will check her out on social media, she is a wonderful soul and a great friend! 

If you end up making the caramel slices  make sure to tag us on Instagram @carina_berry & @wilblend we would love to see your creations 🙂 
For more caramel yumminess you can look up my protein caramel cheesecake

xoxo, 

Carina & Zoe 

Save this to your favorite Pinterest board:

Chocolate Caramel Slices

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Schokokuchen mit versunkenen Birnen

Schokokuchen mit versunkener Birne

Blogpost in Kooperation mit Zotter Schokoladen – Werbung

Schokokuchen Upgrade gefällig? Mit diesem Rezept beeindruckt ihr jeden Partygast!
Der Schokokuchen mit versunkenen Birnen geht super schnell, schmeckt lecker und ist eine echte Augenweide beim Aufschneiden der Kuchenstücke. 

Weihnachten steht vor der Tür 

Es ist Ende November und ich habe heute beim Einkaufen das erste Weihnachtslied gehört. Ein guter Grund um gleich ein weihnachtliches Rezept mit euch zu teilen. Ich nenne diesen Schokokuchen „Comfort food“. Ehrlich zugegeben,  zählt dieses Rezept nicht zu meinen gesündesten aber bestimmt zu einen der leckersten! Ich habe zwar versucht den Großteil des Mehls mit Mandelmehl zu ersetzen und den Zucker mit Erythrit. Jedoch musste ich für die Konsistenz des Teiges bei diesem Rezept trotzdem Butter verwenden. Aber naja – Weihnachten steht vor der Tür und da darf man schon mal die eine oder andere Ausnahme machen 😉 
Übrigens super lustig hier in Mexiko schon solche Christmasvibes zu erleben. Es passt irgendwie gar nicht zu den Temperaturen. Ich bin ja normalerweise nur kaltes Weihnachten gewöhnt. In Cancun findet man zwar auch schon überall Schneemanndeko und blinkende Rentiere, aber weiße Weihnachten hat bestimmt noch kein Mexikaner hier erlebt. Wart ihr zu Weihnachten schon mal in einem warmen Land? 

Schokokuchen mit Birnen

Jedes Stück ein Hingucker 

Was mich an diesem Kuchen so fasziniert sind die aufgeschnittenen Scheiben, die einfach so wahnsinnig cool aussehen. Die Birne wird beim Backen super weich und lässt sich mit einem scharfen Messer wie Butter schneiden. Dies gibt den Stücken einen super schönen, kreativen Effekt. Das Ganze sieht am ersten Blick nach einem komplizierten Rezept aus, ist aber in Wirklichkeit so einfach. 
Die Birnen werden nämlich einfach vor dem Backen in den rohen Teig gedrückt. Am coolsten sieht es aus wenn noch der Stiel der Birne aus dem Teig ragt. 

Schokokuchen mit versunkener Birne

Die Schoko macht den Kuchen 

Die richtige Schokolade gibt dem Kuchen erst das einzigartige Aroma. Ich habe aus diesem Grund die eigens ausgesuchte Labooko 72% Brasilien von Zotter für das Rezept verwendet.  Dies ist nämlich eine fruchtbetonte Schoki mit weihnachtlichen Noten von Lebkuchen, Trockenfrüchten und karamellisierten Mandeln. Passt also perfekt für den vorweihnachtlichen Birnenkuchen. 
Ich bin ja ein großer Fan der Zotter Schokoladen und war jetzt auch schon dreimal in Riegersburg in der Zottererlebniswelt. Dort habe ich mich durch das Schokosortiment durchgekostet und die Labooko 72% ist mir stark in Erinnerung geblieben. Ich liebe dunkle Schokolade und mit 72% hat sie gerade die richtige Bitternis für mich. Nicht zu süß und nicht zu bitter wie die ganz hochprozentigen Alternativen.  

 

Schokokuchen mit versunkener Birne  Das Rezept

Hier noch das einfache Rezept für den Schokokuchen mit Birnen für euch! Viel Spaß beim Backen 🙂 

Schokokuchen mit versunkenen Birnen
Yields 1
Jedes Stück einen Augenweide!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 mittelgroße Birnen
  2. 150 g Labooko 72% Brasilien von Zotter
  3. 50 ml Inländerrum
  4. 110 g Butter
  5. 120 g Xylit oder Erythrit
  6. 4 Eier
  7. 100 g Mandelmehl
  8. 25 g Vollkornmehl
  9. 1 Teelöffel. Backpulver
Instructions
  1. Den Ofen auf 180 ° C vorheizen.
  2. Die Zotter Schokolade im Wasserbad langsam schmelzen und mit dem Rum glatt rühren. Beiseite stellen und auf Raumtemperatur abkühlen lassen. Nach und nach die Eier hinzufügen und alles gut mischen. Die noch flüßige Schokolade, Mandelmehl, Mehl und Backpulver hinzufügen.
  3. Wieder gut umrühren bis alles vermischt ist.
  4. Den Teig in eine längliche Brotform (am besten aus Silikon) gießen.
  5. Die Birnen mit etwas Abstand fest in den Teig drücken.
  6. Etwa 45 Minuten backen und auskühlen lassen.
  7. Bei Bedarf mit etwas Goldstaub bestreuen und die schönen Kuchenscheiben genießen.
Notes
  1. Den Kuchen erst schneiden sobald er ausgekühlt ist.
carinaberry.com https://carinaberry.com/
Suchst du noch nach anderen Birnenrezepten? Schau mal bei meinem Low Carb Birnenkuchen oder dem Birnenfleck vorbei, die gehen auch super schnell und schmecken richtig lecker. Mehr Rezeptvideos und Food Blogging Tips findest du übrigens auf meinem YouTube Kanal. 

Schokokuchen mit versunkenen Birnen

Hast du das Rezept nachgemacht?

Dann tagge mich mit @carina_berry auf Instagram verwende den Hashtag #carinaberry

Ich teile immer wieder nachgemachte Rezepte auf meiner Instastory  <3

xoxo,

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Avocado cheesecake – delicious raw and vegan recipe!

Raw Vegan Avocado Cheesecake

Avocado cheesecake for dessert? Definitely something new to try, right? 
I promise you will love the creamy and smooth texture of the avocado. Lime zest and just add that extra tang that makes this dessert so interesting. 

Recipe Inspiration

I just recently came up with this dessert traveling through central America since we eat so many delicious avocados here. The other day we went to a local farmers market and bought three avocados. As luck had it they became ripe all at the same time and I had to find a way to quickly use as much avocado as possible. That’s by the way also how my stuffed avocado recipe came along. Yes – we were eating a lot of avocado that day 😀 Well anyways, so I had a bunch of limes laying around and I needed to make something green for my Instagram feed. Put those factors together and you get avocado cheesecake! All of a sudden it just made so much sense since the buttery avocado and zesty lime just go together so well. 

Raw Vegan Avocado Cheesecake

Fitness Food

This recipe is free from all the bad stuff you can imagine. My avocado cheese cake is a raw, dairy-free, gluten-free, refined sugar-free dessert. Say what? Yes its possible and you will see! What  I also really love about this avocado cheesecake is that it it is loaded with healthy fats. Avocado has a lot of unsaturated fats which are so good for your body! Since this is a no bake avocado cheesecake recipe you will preserve all the healthy vitamins inside the cake. 

Furthermore this cake is super low carb actually. My boyfriend is currently on a very strict diet, as he is training for the Mr.World competition in January. So all the recipes I am currently making need to be 100% clean. If you might remember my Instastory from that day – he ate half of the cake at once! 

Raw Vegan Avocado Cheesecake

How to make it avocado cheesecake

Its is a really easy avocado cheesecake recipe as most of it comes together quickly in a blender or food processor. Its a no-bake cake so it also won’t take you a long time to make it. 
You will start by making the crust. Combine all ingredients and then press them onto the bottom of a silicon mold. After that you will be blending all the ingredients for the filling in a food processor and simply pour it over the crust. Next you will want to freeze your cake for 2 hours and its ready to be enjoyed. Yes, its as easy as that! 

Raw Vegan Avocado Cheesecake

Decoration Tips

You might want to decorate your avocado cheesecake a bit. I sliced some limes and lemons and put them on the cake. It also looks super beautiful if you grate some lime zest and sprinkle that over your cake. Since kiwis also have a really nice green color I used them for decoration as well. If you have tiny little cookie cutters you can cut out stars or hearts from an avocado and place that on top of the cake as well. 

Raw Vegan Avocado Cheesecake

The recipe

Raw Vegan Avocado Cheesecake
Serves 3
A raw, dairy-free, gluten-free, refined sugar-free dessert.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 large avocado (ripe)
  2. 1 tsp lime zest
  3. Juice of 2 limes
  4. 30g of Xylit or Erythrit or a couple Flavdrops
  5. 2 tbsp full fat coconut cream
Crust
  1. 100g fine oats
  2. 3 tbsp peanut butter
  3. 1 tbsp honey
  4. 1 tsp cinnamon
  5. 50 ml water
Instructions
  1. For the crust, mix all ingredients into a crumbly mixture.
  2. Press on the bottom of a small silicon mold.
  3. In a blender, finely puree all the ingredients for the filling.
  4. Fill the mass in the silicone mold and place in the freezer for 2 hours.
  5. Remove the frozen cake from the mold and decorate with lime slices, zest and kiwis.
Notes
  1. I made this recipe with a SMALL silicon mold. If you only have a big one I recommend you double to ingredients. You can also make the same recipe in little muffin molds.
carinaberry.com https://carinaberry.com/

Looking for more inspirations? 

If you are looking for more vegan cakes I can really recommend my raw vegan cashew cheesecake. It is one of my all time favorite recipes!  Another interesting dessert idea are my vegan pineapple cups. Maybe also worth a try. 
Also you can head over to my YouTube for more recipe videos or my food blogging online course for more foodie tips and tricks. 

Free Fitness Cookbook

Today I would also love to share my Clean & Lean E-book with you! It’s my own E-book which I published last year filled with delicious, healthy recipes. Sign up for my fit food tribe and receive it for free! 

 

Did you make this recipe? 

Did you make this recipe?

Tag  @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram! 

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes. 

xoxo,

Pin this raw avocado cheesecake recipe:

Raw vegan avocado cheesecake

 

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Dattelkonfekt – Cashew Fudge Bällchen

Dattelkonfekt

*Werbung* Cashew Fudge Bällchen for the win! Habt ihr schon mal Dattelkonfekt selber gemacht? Dieser kostet ja normalerweise im Supermarkt ein kleines Vermögen. In diesem Blogpost möchte ich euch zeigen wie ihr den leckeren Dattelbällchen ganz einfach selber machen könnt. 

Dattelkonfekt-Cashew Fudge Bällchen

Dattelkonfekt selber machen 

Mit wenigen, einfachen Zutaten könnt ihr diese leckeren Dattelbällchen selber machen. Dattelkonfekt kann man in ganz vielen verschiedenen Variationen machen. Ich habe mich diesmal für Schokobällchen entschieden. 

Dattelkonfekt-Cashew Fudge Bällchen

Gastbeitrag bei Zotter 

Für dieses Rezept habe ich mich mit der einzigartigen Schokoladenmanufaktur Zotter zusammengeschlossen, um eine ganz besondere Kreation mit ihrem Cashew Nougat zu entwicklen. 
Hierfür durfte ich einen schönen Gastbeitrag auf dem firmeneigenen Blog schreiben. 

Wenn ich euch nun neugierig gemacht habe und ihr wissen wollt wie man die kleinen Cashew Fudge Bällchen zubereitet dann klickt einfach hier, um zu meinem Gastbeitrag bei Zotter zu gelangen. 

Dattelkonfekt-Cashew Fudge Bällchen

Falls ihr noch nach mehr interessanten süßen Rezepten sucht, seht euch mal meine Rezeptkategorie Desserts auf meiner Homepage an. 

xoxo,

Carina Berry

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Protein Blueberry Mugcake

Healthy_blueberry_mugcake

Are you looking for a quick and delicious recipe? Then this might be for you! A tasty protein blueberry mugcake with fresh blueberries, almond butter and greek yoghurt. 
So many people have the misconception that protein food doesn’t taste good. I can promise you this recipe will make you think otherwise. I love it when I surprise myself with delicious creations like this one. 

Protein Blueberry Mugcake

Protein Blueberry Mugcake

The fun thing about this recipe is that you simply put everything in a mug, stir and microwave it for a minute and voilà you have a delicious treat. 
I actually made this recipe for mothers day this May. I surprised her with breakfast in bed and this mug cake was the absolute highlight! 

Healthy_blueberry_mugcake

Ingredients

For this blueberry mug cake you need only a few basic ingredients. The only „special“ ingredient you need for this mug cake is coconut and almond flour. But in my opinion these two great flour substitutes should be part of every fitness kitchen anyways. 

Decoration

This mug cake by the way works with all kind of fruit. You can use strawberries, raspberries, peach, kiwi or mango to decorate it. For this special recipe I picked corn flowers from the field as they match the blue color of the blueberries perfectly. Flowers simply always pimp your recipe decoration. If you look very closely you can also see the little stars I cut out of bananas. If you have little cookie cutters that is a great way to add some eye-catcher effect. 

Healthy_blueberry_mugcake

I really hope you will try this recipe, as it is definitely one of my favorites. 🙂 

Lets jump into the super easy recipe: 

Protein Blueberry Mugcake
A quick fitness cake!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1tbsp almond flour
  2. 1tbsp coconut flour
  3. 1egg (vegans can use chia egg)
  4. 20ml almond milk
  5. 15g protein powder
  6. 2tbsp greek yoghurt
  7. 2g baking powder
  8. Decoration
  9. 30g blueberries
  10. 15g almond butter
  11. 40g greek yoghurt
Instructions
  1. Mix all the ingredients for the mug cake together and put it in the microwave for 1.5 minutes. Put some more yoghurt on top and decorate with blueberries, almond butter and flowers.
carinaberry.com https://carinaberry.com/

Did you make this recipe?

Tag #carinaberry and get the possibility for a shoutout on my Instagram! 

 

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Vegan Blueberry Cheesecake

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Vegan Blueberry Cheesecake – doesnt that sound delicious?!?


Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I’m there. 

They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there. 

 

However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere. 

 

How I sweeten the cheesecake


Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness approved! 🙂 

This recipe is really easy to make. All you need is a good blender. Since this is a raw cake you won’t even have to bake it. The cashew blueberry filling tastes so incredibly good – you will see! I would pick this cheesecake anytime over a regular one. 

The Recipe

Vegan Blueberry Cheesecake
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Filling
  1. 400g cashews
  2. 200g frozen blueberries
  3. 40g xylitol
Crust
  1. 250g dates
  2. 50g grated almonds
  3. cinnamon
Topping
  1. 100 fresh blueberries as decoration
  2. Low Sugar Blueberry Fruit Spread
Instructions
  1. Soak cashews in water overnight. The next day drain the cashews and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.
  2. For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden.
  3. Now take out the cheesecake and evenly cover it with sugarfree blueberry jam.
  4. To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.
Notes
  1. Make sure to keep this pie cold.
carinaberry.com https://carinaberry.com/

DID YOU MAKE THIS RECIPE?

Tag @carinaberry on Instagram and hashtag it #carinaberry

I’ll always be giving shoutouts on my Instastory for those who are making my recipes. <3

xoxo

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