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Love Life Foodie

Hi Im Cassie, Welcome to my page 'Love Life Foodie' here you'll find Parenting tips and tricks, Lifestyle Hacks, Healthy and delicous budget friendly recipes and inspiration for adults and kids alike. Enjoy and feel free to drop a comment or subscribe for more, Thanks Cassie x

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Strawberry Frozen Yogurt Only 4 ingredients and 10 minutes prep time! 🍓 I had a friend for the weekend and because strawberry's are in season we ate a few to say the least and it got me thinking of this recipe for an afternoon tea snack for those hot Aussie Days 🍓 Ingredients 4 cups frozen strawberries* ¾ cup Greek yogurt ( coconut yogurt for Vegan option) 3 Tbsp Honey ( or Agave for Vegan option) 1 tsp lemon juice Blend, freeze and serve!!! 🍓🍓

Green Smoothie!! 🥒🍏🍍 Having such a full life means looking after yourself too! I've made a small goal to make a veggie/fruit packed smoothie for morning and afternoon tea packing as much goodness in there as I can. Green Smoothie 🍏🥒🍍 2 Large Granny Smith Apples 3 Large stalks of Celery A Large (oversized) handful of Spinach 3/4 cup of Frozen Pineapple (Roughly) Between half and 3/4 of a Large Cucumber. Chopped all your ingrediants and blend until smooth. Divide into two large jars or glasses save one for later and enjoy one. Notes: adding Ginger or Mango will also make the smoothie even nicer or you could try Kale instead of Spinach 🥒🥬

I just had to share with you all!! I wanted some Active Wear that doesn't fall down when I'm walking or doing Pilate's that's firm on my body and stretchy for my waistline (MUM TUM) to move and breathe while working out. Then I found high waisted leggings from TWOTAGS!! These aren't as expensive as brands like Lorna Jane, the quality's amazing I've brought three and literally wear them all the time! 🤸 Have a look for yourself and hit the link below they also have rewards for what you spend. The best reward is comfort and leggings that move with you, I love them 🤸 https://www.twotags.com.au?_br=cassie95

Who can beat a homemade pizza dough!! With the easiest pizza dough recipe in the world and healthy toppings this pizza is a favourite in my household! Extra Lean Beef Sausages and trimmed bacon with herbs and greens you can't beat it! Ingrediants Pizza dough 2 cups plain flour 8 g dry yeast 1/2 tsp salt 2 tbs olive oil 3/4 cup lukewarm water Method Combine dry ingredients in a large mixing bowl and add oil and water. Mix to a soft dough. Knead on a floured surface until soft and pliable. Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size. Once it has risen, 'punch' the dough once to remove any air bubbles. Remove from the bowl and knead gently for 1 minute. Roll the dough out to desired size Notes I left my dough for around 2.5/3 hours and then rolled it into two thin pizza bases they where crispy and I also found not going to heavy on the toppings helped the centre cook through better. Toppings For this pizza I used Extra Lean Beef Sausages Parmesan Organic tomato paste Garlic granules Spinach Chopped baby sweet capsicum Thyme herbs Trim bacon Grated tasty cheese Preheat your oven to 180 (I used fan bake) Add the tomato paste, garlic granules and parmesan to cover the base. Add the cheese and then the sausages (chopped in small slices) around your pizza along with the sliced bacon Then add your spinach, capsicum and sprinkle your thyme ontop. Place your pizza/pizza's in the oven for 20/30 minutes depending on the thickness of your base and ingredients. Notes I always put my cheese down after the tomato paste before larger ingredients it definitely comes out better! #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendlymeals

You can't beat a good zoodles for lunch 🌱 Ingrediants Leftover garlic, dill and smoked paprika wedges Mushrooms and chopped shallots X2 medium zucchinis spiralized 1 tsp of crushed garlic 1 tbsp of basil pesto Method Cook your wedges and mushroom and crushed garlic, then add your zoodles and shallots for a short cook and serve. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly

Blueberry Quinoa Breakfast Bars Aside from the sweet, bursting blueberries and undertones of vanilla and banana, I love how portable these bars are. They're one of those breakfasts that you can grab on your way out the door, throw in your bag for after a workout, or even just keep at your desk as a snack. They're totally kid-friendly too, so you can add them to lunch boxes! Ingredients 1 1/2 cups quick cooking oats 1 cup cooked quinoa 1 teaspoon baking powder 1/3 cup coconut sugar 1/4 cup hemp seeds 1 cup mashed bananas about 2 medium 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of water) 2 tablespoons nut/seed butter 2 tablespoons fresh lemon juice 1 teaspoon vanilla powder or extract 1 1/2 cups fresh blueberries Method Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries Transfer the batter into the prepared pan and smooth with a spatula. Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days. Notes I found that I enjoyed the texture of the bars best after being cooled on a wire rack overnight. Some of the added moisture from the blueberries was removed and they were even more hearty. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #snacksdairyfree #blueberrys #hearty #kidfriendly

Dark Chocolate Paleo Pie with Homemade Crust Just picture a soft crust made with shredded coconut, almond flour, melted coconut oil, and honey, then a rich filling made with coconut cream, coconut oil, cacao powder, and honey. It's too good for words. 🥥🍯🍫 Superfood Chocolate Pie Ingredients For the crust ¾ cup unsweetened finely shredded coconut 2 ¼ cup almond flour 1/3 cup melted coconut oil plus extra for greasing 1/3 cup honey For the filling 1 cup coconut cream 1 cup coconut oil ½ cup cacao powder 1/3 cup honey almond flakes, for decoration (optional) Method Preheat oven to 350ºF. Grease 9-inch pan with extra coconut oil. To make the crust, place the almond flour, shredded coconut, coconut oil and honey in a food processor and pulse until coarse crumbs form. Transfer the dough to the prepared pan and evenly press the dough onto bottom and up sides of the pan. Bake in center of oven until golden and firm, about 15- 20 minutes. Remove from the oven and let cool completely. To make the filling, place all the ingredient in a sauce pan and heat over low heat and stir until combined. Transfer the mixture into a blender and blend 2-3 minutes on high. Pour the filing into the cooled crust and refrigerate for minimum 4 hours. Decorate with almond flakes (if using), slice and serve. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #hearty #kidfriendly #dairyfree #paleorecipes

Mini Lunchbox Quiches for Healthy Lunches 🥘 Mini crustless quiches with no pastry, perfect for lunchboxes or even breakfast. Filled with capsicum, mushrooms and tasty ham, this healthy mini quiche recipe also happens to be gluten free Ingredients 6 -8 Ham slices (I like a good smoky ham) 8 Medium Eggs 150mls of milk (whichever type you have is fine) 3 large mushrooms, sliced 150g of mixed chopped capsicum or one capsicum chopped 6 cherry tomatoes halved 100g of cheddar cheese grated (whichever type you prefer) Extra virgin olive oil Method Preheat oven to 180C. Grease a 12 hole muffin tray well with olive oil. Cut each ham slice in half lengthways and use it to line the bottom and sides of each muffin space. In a bowl, whisk the eggs and milk. Put your mushrooms and capsicum into each muffin space. Top with half a tomato and some cheese. Pour the egg mixture evenly between each mini quiche. Bake for 25 - 30 minutes or until well risen and golden. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #tradiefriends #dinnermeals #lunchmeals #hearty #kidfriendly #breakfast 🥘

Bun-less Chicken and Haloumi Burger This deliciously tasty alternative to your usual burger buns is tasty and so filling the family will love it. 🥗 Ingrediants (serve up as much of each individual ingrediant according to your needs) Lettuce cups (about two layers of lettuce) Cucumber slices Organic beetroot sliced Haloumi sliced Shallots diced Feta diced or crumbled Tomato slices Tasty cheese sliced (optional) Method Slice your chicken breast into thin snitchels and cook with extra virgin olive oil in a hot pan (season with salt and pepper) Slice or dice your cheese, feta, shallots, beetroot, lettuce, cucumber, Haloumi and tomato set aside ready for layering!! When the chicken is cooked through place aside and then proceed to cook your halumi till soft and slightly browned place aside. Add lettuce cups to the plate and layer as desired. I ordered it by placing my lettuce down first then cheese, chicken, tomato slices, sliced beetroot, feta crumbled, sliced cucumbers, diced shallots and finally my Haloumi. I hope you enjoy a good hearty meal with your family this is great served as lunch, brunch or dinner. 🥬🍅🧀🥗

Hash Brown Breakfast Fritters These fritters are a great brunch obsession, they are so delicious, packed with flavour and very easy to make. They are also a great addition to any lunch box or perfect for a quick dinner. Ingredients: 2 leftover boiled potatoes cut into small pieces (no need to peel them) 1 leftover roasted pepper – or just use a fresh one if you don’t have any – cut into small pieces 2 spring onions finely chopped 1/2 tablespoon of dried mixed herbs 1 block of silken tofu (about 300g) 50gr of chickpea flour 50ml of water 3 tablespoons of nutritional yeast 1 teaspoon of garlic powder 1/2 teaspoon of smoked paprika 1/2 teaspoon of turmeric powder 1/2 teaspoon of pink Himalayan or sea salt 1/2 teaspoon of pepper 2 tablespoons of oil for frying In a large frying pan add 1 tablespoon of oil on a high heat. Once the oil is hot add in the diced potatoes, spring onion, pepper and dried herbs. Cook the veggies for 10-15 minutes until they are slightly crispy. In the meantime prepare the batter for the fritter. In your high powered blender or food processor add in the water, silken tofu (make sure to drain any excess water), chickpea flour, nutritional yeast and all the spices and seasoning. Slowly blend. for roughly 1 minute until you have a super smooth consistency. Add the cooked veggies to the blender, and pulse a few times. Leave the batter to sit in the blender for 5 minutes to thicken up a bit more. Add 1 tablespoon of oil to a large frying pan (even better in a non stick pan) and pour about 2 tablespoons of the batter for each fritter. Cover the pan with a lid (so the steam will help to cook the fritters through) and cook on one side for 5 minutes. Flip on the other side and repeat the process. Keep cooking the fritters until you have used all the batter. You can serve with guacamole or sweet chilli sauce you can also find these on my website or a savoury tomato chutney possiblitys are endless 🌽 https://cassielovelifefoodie.com/ #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #reusevegies #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly

Spanish style tortilla - So good this winter!! 🍅🥤🌮 This recipe couldn’t be any simpler! It’s a very easy and wholesome take on a classic Spanish tortilla and I couldn’t love it more! The chickpea flour create that “eggy” consistency and it works perfectly with the pan fried potatoes. I personally love it to eat it warm straight from the pan but it’s also great cold in lunch boxes! Ingredients: Makes a large tortilla enough for 4 people 4 medium potatoes 1/2 white onion 2-3 tbsp of extra virgin olive oil 1 cup of chickpea flour (also called gram flour) 1 cup of water 1 tsp of smoked paprika Salt to taste Peel the potatoes and wash them. Cut them in half and slice them in thin slices. In a non stick pan add the olive oil and once is hot add the potatoes , salt and the onion. Add in 1 cup of water and turn the heat down slightly to prevent the potatoes from burning. Cook for about 20 minutes or until the potatoes are soft. Stir from time to time to prevent the potatoes sticking to the pan. In a large bowl whisk together the chickpea flour with the water and smoked paprika. Add in the cooked potatoes and onion. Mix all tougher. Add an extra bot of oil ti the same pan and pour in the tortilla mix. Cover with a lid and cook for about 5 minutes. Place a plate over the tortilla and turn it around, cook for another 5 minutes on the other side. Serve the tortilla while still warm with a salad, avocado or some coconut yogurt! #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #healthymealprep #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly

I'm a sucker for a healthy dose of vegies through out the day, my favorites all in one bowl 🥒🥬🍅🍄 #lunch #dinner #breakfast Ingrediants 3 medium zucchinis (spiralizer into zoodles) A good handful of baby garden mushrooms Chopped shallots Handful of Spinach Roughly 6-10 sliced cherry tomatoes Sprinkle of garlic granules Teaspoon of crushed ginger Teaspoon of Soy Sauce Small splash of extra virgin olive oil Method Oil your pan and place in zoodles then add the rest of the ingrediants together and stir till cooked through (doesn't take long to cook through so nice and easy) You can add toasted sourdough bread/flatbreads on the side with some pesto of choice to serve🥖 #vegetables #healthyfood #mixflavours #cassielovelifefoodie🌱✌ #garlicginger

Broccoli, Chicken and Potato Bites Keep extra potato bites in the freezer for a quick and easy dinner whenever you need it. Ingredients 75 g broccoli 110 g mashed potato (cooked, cooled) 25 g parmesan cheese (grated) 60 g chicken (cooked, diced) 40 g panko dried breadcrumbs 1 egg (beaten) 2 spring onion (finely sliced) 2 tbs sunflower oil Method Steam the broccoli florets for 5-6 minutes until tender, then set aside until they are completely cool. Once cool, chop them finely. Mix together the cold mashed potato, chopped broccoli, grated cheese, chicken, half the breadcrumbs, half the beaten egg and the spring onions. Season with salt and pepper (if baby is over 12 months old). Shape the mixture into 8 sausage shapes, then coat them in the remaining egg and roll them in the remaining breadcrumbs. Transfer to a lined plate or tray and chill for 30 minutes. Heat the oil in a frying pan. Fry until golden and heated through. Serve with tomato sauce or a dip of your choice. #cassielovelifefoodie🌱 #chickenpotatobites #sneakygreens #broc #freezeforlaterifanyleft🥦

Mini frittatas 🥚🧀🥬 Perfectly sized for little hands, these mini frittatas are great for the school lunch box or as an after school snack. Plus, they are a fab place to hide veggies! Ingredients 4 eggs 3/4 cup ricotta 180 ml milk 1/2 cup tasty cheese (grated, plus extra for coating) 1 leek (medium, finely chopped) 8 mushrooms (diced) 1 cup dried breadcrumbs 1 tsp dijon mustard 6 cherry tomato (halved) Method Pre-heat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tray and line each hole with a square of baking paper. Set aside. Place all the ingredients, except the cherry tomatoes, into a large bowl and mix well to combine. Use a 1/4 cup measure to scoop the mixture into the muffin tray. Top each frittata with half a cherry tomato and a sprinkling of tasty cheese. Bake for 25-30 minutes or golden brown and crispy-looking on top. Perfectly sized for little hands, these mini frittatas are great for the school lunch box or as an after-school snack. These frittatas are yummy served warm as a snack or perfect served cold in the lunch box. If you don't have any fresh vegetables that your kids like, you can use frozen peas or corn in this recipe. #cassielovelifefoodie🌱 #kidsfoodforsure #fussykidsfood #frittatas #eggs #bitesize

Kid Friendly Nachos 🧀🥓🥬🍅 Make these kid-friendly nachos with a gentle spice mix that even the fussiest of eaters will love. Serve with corn nachos and let the hungry hordes dig in! Ingredients 400 g canned whole tomato (strained) 1 cup corn kernels 400 g canned kidney beans (strained) 1/2 tsp ground cumin 1 tsp paprika (ground) 1 tsp onion flakes 2 97% fat-free rindless bacon rashers (diced) 2 cups mozzarella 175 g corn chip Method Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips. Cook the diced bacon until warmed through and set to one side. In a large bowl, add strained tomatoes and crush with a spoon or potato masher to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces. Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes. With a slotted spoon, place mixture on top of the corn chips then follow with cheese. Pop into the oven and bake for 15-20 minutes until the cheese melted. For the vegetarian option skip the bacon step. #cassielovelifefoodie🌱 #kidfriendlyrecipesplease #fingerfoodheaven #fussykidsfood

Simply Delicious Spinach and Ricotta Souffle Ingrediants 90 grams shallots, chopped 120 grams baby spinach leaves 1/4 cup fresh basil leaves 3/4 cup ricotta cheese (or goats cheese) 1 1/2 tbsp flaxseed meal 2 free range eggs, separated 40 grams parmesan cheese, grated 2 tbsp of water 1 tbsp coconut oil (+ extra to grease) 1 pinch Himalayan salt and pepper Method Preheat oven to 180 degrees C. Place 1 tbsp coconut oil in a pan and melt over low heat. Add the chopped shallots, a pinch of salt and pepper and sauté for approx. 5 minutes. Add the spinach, basil leaves and water, cover to allow spinach to steam for 1-2 minutes or until spinach starts to reduce. Turn off heat and add ricotta, egg yolks, parmesan cheese and flaxseed meal. Beat egg whites until firm peaks form and then gently fold into the mixture. Lightly grease 3 small oven proof ramekins and spoon in mixture. Place ramekins on a baking tray and bake for 25 minutes or until they have risen and are slightly golden. Serve immediately and top with extra grated parmesan cheese (optional). #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #breakfastmeals #lunchmeals #heartymeal

Mushroom and lentil vegan spaghetti bolognese. Loaded with vegetables, this mushroom and lentil vegan spaghetti bolognese sauce is a delicious and familiar go-to family meal that will be enjoyed by everyone including fussy kids (mine included) Ingrediants 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 3 sticks celery, finely chopped 2 cloves garlic, finely chopped 8 button or brown mushrooms, finely chopped (about 120g/1/4lb) 1 red capsicum, (bell pepper) cored and finely chopped 1 tsp dried sage 1 tsp dried oregano 1 tsp smoked paprika 1/4 cup red wine, (optional) 2 cans chopped tomatoes in juice 2 cups vegetable stock 1/2 cup dried red lentils 1/4 tsp liquid smoke 1 tsp raw sugar, or sweetener of your choice Salt and pepper, to season To serve: 500 g regular or gluten free spaghetti noodles, (about 1.1lb) Finely chopped parsley Method Heat olive oil in a wide, deep saucepan or frypan (skillet). Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, red capsicum, sage, oregano and smoked paprika. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take about 20 minutes in total. Add the red wine, if using, and stir for a minute to allow it to evaporate off. Add the canned tomatoes, vegetable stock, lentils, liquid smoke and sugar, along with a little more salt and pepper. Bring to a gently blipping boil, or fast simmer, and leave to cook over a low heat for 45-60 minutes, stirring occasionally. From about 30 minutes onwards, I start to check more often and add more water here and there to stop the mixture from sticking or becoming too thick before the lentils and vegetables have cooked through. Use about 2 cups of extra water in total. When the sauce is done, it will be thick, glossy and richly flavoured. The lentils will have almost disappeared into the sauce, and the vegetables will be tender. Taste and adjust the seasoning with more salt and pepper if needed. Cook spaghetti noodles according to packet directions drain and serve with a generous ladle of bolognese

Mexican quiche 🌶️🧀 Packed with flavour, these quiches are a great brunch, I personally make them all the time the ingrediants are easy to play around with to suit my family. Ingrediant's 485g Old El Paso Burrito Kit 200g chopped roast chicken 125g can corn kernels, drained 100g chorizo, chopped 2 green shallots, chopped 1 small red capsicum, deseeded, finely chopped 1/2 a cup of grated 4 cheese melt 6 eggs 300ml light thickened cream Sliced fresh chilli, to serve (optional) Fresh coriander, to serve (optional) Method Preheat oven to 180°C/160°C fan forced. Lightly grease eight 185ml (3/4 cup) muffin pans. Use scissors to trim about 1cm from each tortilla, all the way round. Heat 4 tortillas in the microwave on High for 20-30 seconds to soften. Working quickly, ease warm tortillas into prepared pans. Place some scrunched foil inside each to prevent the tortillas collapsing into the middle. Repeat with remaining tortillas. Bake for 10 minutes, until the shells are lightly golden. Cool slightly, then carefully remove foil. Combine chicken and 1 tablespoon of burrito spice mix in a large bowl. Add corn, chorizo, shallot, capsicum and half the cheese. Mix well. Divide the chicken mixture among the tortilla shells. Place the muffin pans on a baking tray. Whisk the eggs and cream in a large bowl or jug until well combined. Season with pepper. Divide evenly among the tortilla shells. Sprinkle with the remaining cheese. Loosely cover the muffin pans with a sheet of baking paper and then foil (see Note). Bake for 25-30 minutes, until almost set. Uncover and bake for a further 10-15 minutes or until the egg mixture is set. Allow to cool for 5-10 minutes before serving. Top with mild Mexican salsa, chilli and coriander, if you like. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly

Overnight chocolate chia seed pudding Simple, 6-ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert! Ingredients 1/4 cup cacao powder or unsweetened cocoa powder 3-5 Tbsp maple syrup 1/2 tsp ground cinnamon (optional) 1 pinch sea salt 1/2 tsp vanilla extract 1 1/2 cups Almond Milk Unsweetened (or light coconut milk for creamier texture!) 1/2 cup chia seeds Instructions To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #breakfast #desert #heartyourheart

Raw Vegan Twix Bars These easy, healthy raw vegan "Twix" bars with an almond flour base, date caramel center, and dark chocolate topping are a favourite in my house and they truly are worth making for a party or to freeze or refrigerate at home for those days when you just need a sweet treat without to much guilt Gluten-free, vegan, and refined sugar-free. Ingredients BASE LAYER 1½ cups almond flour 3 TBSP unrefined coconut oil (or sub coconut butter if OF) ¼ cup (~5) Medjool dates DATE "CARAMEL" LAYER 1¼ cup Medjool dates ¼ cup of peanut butter 1-2 TBSP unsweetened almond milk pinch of Himalayan sea salt CHOCOLATE LAYER 4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate) Method Line an 8×8 inch pan with parchment paper and set aside. Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets. Melt the chocolate bars in a pan over medium low, stirring often to prevent burning. Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles. Place the pan in the fridge for ~30 minutes to set. Cut into squares and serve! The chocolate won't break perfectly-- that's OK! Store in the fridge for 3-5 days and freeze for longterm storage. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #sweettreats #hearty #kidfriendly

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