3 things still on your bucket list?
Travel the world.
Live in a van.
Start my own business.
Biggest guilty pleasure? hmmm… chocolate!
What are you most passionate about?
Music, art and making people happy.
To be self employed, a master of my own destiny, and to make the world a happier place.
Do you have a favourite blogger? Why?
In all honesty, I’ve never been one to follow bloggers, I’m more of a podcast listener.
Tell us a random fact most people don’t know about you?
I sing and play guitar!
What do you like to do in your spare time?
Make art and go out for coffee. Share your fav recipe! Peppermint Crisp Slice
1 1/2 cups (240g) raw almonds
10-15 medjool dates - pitted
1/4 cup (35g) cacao powder
Mint Cream Layer
1 cup shredded coconut
1 cup cashews - stacked for 8 hours
1/2 cup coconut oil - melted
1/2 cup maple syrup
4 drops organic food grade peppermint essential oil
1/2 teaspoon vanilla powder
1 pinch of salt
3/4 cup cashews - soaked for 8 hours
1/2 cup coconut oil
1/2 cacao powder
1/4 cup maple syrup
1/2 teaspoon vanilla power
Start by draining and rinsing your soaked cashews.
Line the bottom of a 15cm x 25cm brownie or slice tin with baking paper.
Combine the base ingredients in a food processor, blitz until a bread-crumb like consistency forms and starts to stick together;
Gently press this mixture into the base of your tin and place in the freezer while you make the next layer.
For the mint cream layer blend the coconut on high speed until smooth. And add all other ingredients on top and blend until smooth. pour over base, spreading evenly with a spatula.
Place in the freezer for a minimum of 4 hours to set.
Combine all chocolate layer ingredients in your food processor, pulse to combine and blend until smooth. Entry spread over the mint layer and return to the freezer for 1-2 hours to set.
Remove from the freezer for 10 minutes before serving.
Slice with a sharp knife.