If you’re looking for a healthy way to start your day, you might want to check out Dr Gaye‘s natural, raw, organic superfoods which are completely gluten-free, sugar-free, dairy-free and vegetarian.
A super quick way of hitting your daily quota of vitamins, minerals and micro-nutrients – ideal for an instant nutritional boost, especially at this time of year – the Super Blend powder contains 14 raw ingredients and only 40 calories per serving. Simply stir into yogurt, add to a shake or smoothie or incorporate into raw homemade treats.
I was kindly sent some of the Super Blend to create a healthy dessert recipe based on the brand’s health principles, so let me introduce you to this easy-to-make, no bake treat made up of a raw brownie base, gooey caramel layer and a rich chocolate topping. Drooling yet? Go give it a try!
Ingredients:
For the brownie base –
- 1 cup dates
- 1 cup walnuts
- 3 tablespoons raw cacao powder
- 1 tablespoon Dr Gaye’s Super-Blend Mix
- 1 tablespoon raw coconut oil, melted
- ½ teaspoon vanilla extract
For the caramel layer –
- 1 cup Medjool dates
- 2 tablespoons raw almond butter or tahini
- 2 tablespoons raw coconut oil, melted
- 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the chocolate topping –
- 2 bananas
- 4 tablespoons raw coconut oil, melted
- 3 tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- 1 tablespoons Dr Gaye’s Super-Blend Mix
Get making!
- Line a 20cm loose-bottomed cake tin with greaseproof paper.
- First make the base – Place all the ingredients in a food processor (I used my Nutri Ninja) and blend well until broken down and slightly sticky – the mixture should come together. Tip out and use your fingers to press into the base of your tin. Spread out evenly then place in the freezer while you make the caramel layer.
- Place the ingredients for the caramel in your clean food processor and blend well to form a smooth caramel sauce. If it’s still too thick to spread, add a little water.
- Remove the base from the freezer and spread over a thick, even layer of the caramel to cover the base.
- Return to the freezer for at least 15 minutes.
- Throw your chocolate topping ingredients into your food processor (clean again!) and whizz up until you have a thick smooth chocolate mixture.
- Spread this evenly over the caramel to cover then sprinkle with your chosen toppings – dried fruits, nuts, seeds or cacao nibs. I chose bee pollen (please note this is not considered to be vegan), cacao nibs and freeze-dried raspberries. Return back to the freezer for at least 4 hours to firm up.
- When you’re ready to serve, remove from the freezer 5 minutes beforehand and carefully push out from the tin and transfer to a plate. Slice into portions (8-10) then enjoy!
