Some eats of late (and not so late)

Yes, I’ve done it again. It seems my posts are running on somewhat of a bi-monthly schedule at the moment, even with the best of intentions. Shout out to those of you who are still here reading, thanks for sticking around!

Today is just a jumble of recent and not so recent eats…photos that have been sitting unlabelled (‘cos I like to test my memory) on my lappy, waiting for their time to shine.

First up – some sweet treats from Cupcake Central. The Bear sat in on a seminar through his uni with the lady who started Cupcake Central as a guest speaker. He came home raving about what an entrepreneur she is, and so I felt particularly inclined to taste some of her goods, having been aware that they offer vegan options.

Cupcake Central run one or two vegan flavours per day, as well as a GF option. You can check their baking schedule online and look up which flavours will feature on each day. These also change seasonally so you will never get tired of eating the cupcakes (as if you ever would, eye roll). These were chocolate peanut butter bad boys, and they were freakin’ tasty.

WARNING: The rest of the photos in this post will be from my on it’s last legs phone’s camera, as I do not frequently have my camera with me. Apologies for quality, but I want to share the eats with you anyway, ’cause that’s what it’s all about.

This is Power Plant Cafe’s avocado on toast with lemon, coriander, chili, tomatoes and walnut and truffle spread. It is highly recommended. The presentation was on point and while at first I was worried that there wasn’t going to be enough avo to cover my two delicious pieces of toast, I needn’t have worried. I try to avoid avo on toast when I go to places where I have lots of options, but I couldn’t look past it with the twist of walnut truffle spread. Just too good. I also had a coffee, a strawberry milkshake, and a raw PB cup.  Not to mention our table got some chips to share – the chips here are on form – covered in smoked paprika and with a thick and creamy aioli, though unfortunately the milkshake was far too sweet for me.

This was my second visit to Power Plant, the first I enjoyed an equally well presented and delicious macro bowl and took some cupcakes home with me. The menu is fairly small but I’m keen to work my way through it. The cafe itself is light, spacious and calm, with two outdoor sitting areas for those sunny days.

My housemate and I finally checked out the Glass Den after rave reviews. We were not disappointed. I got the breakfast soba noodle salad with polenta crumbed mushrooms, pine nuts, smoked coconut, kale sesame crumble and a side of almond feta. I kid you not, this was so good that a lady from another table came over and asked what I was eating. “I’ll have what she’s having”

I’m so keen to go back and try the Tiramisu Hotcakes I’ve been seeing pop up all over Instagram. I’m not usually a sweet breakfast kind of girl when I’m eating out, but I need to have them…they are a work of art.

We were heading past the Prahran Market a while back and I was ravenous, so we stopped at Beangreen Cafe for a quick bite. I got some chickpea fritters, three salads and some hummus. Everything at Beangreen is super reasonable in price – I think I paid around $9 for this plate. Simple, wholesome and tasty.

The Bear got this giant cookie – we can’t remember now what it was. I want to say it was ginger, the Bear thinks it may have been macadamia.

A colleague and I recently popped up around the corner to the relatively newly opened Neko Neko near the corner of Gertrude and Smith streets. I ordered the Agedashi tofu. This delicious plate of red rice and various veggies and pickles is just what comes with most of the main dishes. AMAZING. How did they know I love lots of little individual piles of things to enjoy?!

This is the Agedashi tofu itself. Full of little goodies like pepitas and hemp seeds (I think? I can’t remember now – am just assuming from the picture).

My colleague and I shared the tofu as well as this raw okonomiyaki. Now this didn’t have a huge resemblance to the traditional okonomiyaki, but it was certainly delicious – dense and creamy. It came with it’s own little piles of veggies and some miso eggplant macadamia sushi. At $18, it’s more than I’d usually spend on a work day lunch, but we wanted to treat ourselves and we felt we got our money’s worth with these delightfully presented, healthy meals. They do have sushi rolls and mini bento boxes ready to go if you prefer a cheaper and faster lunch – I will be back to investigate this further.

And last, but not least – my housemates surprised me by splitting two vegan donuts from Doughnut Time – one was chocolate with strawberries and pistachios on top, and the other was matcha. The latter was my favourite, while it didn’t taste particularly strongly of matcha, I enjoyed the tanginess of what I assume is freeze-dried raspberry on top. Delicious.

Cupcake Central
7/672 Glenferrie Rd, Hawthorn
Mon – Fri – 7.30am – 6.30pm
Sat – 10.30am – 5.30pm
Sun – CLOSED
(Check other locations for their hours)

Power Plant Cafe
2-6 Swilk St, Templestowe
Mon & Tues – CLOSED
Wed – Sun – 8am – 3.30pm

The Glass Den
15 Urquhart St, Coburg
Open 7 days, 8am – 4pm

Beangreen Vegetarian Cafe
Prahran Market
163 Commercial Rd, Sth Yarra
Mon & Wed – CLOSED
Tues & Thurs – 7am – 5pm
Fri – 7am – 6pm
Sat – 7am – 5pm
Sun – 10am – 3pm
CASH ONLY

Neko Neko83 Smith St, Fitzroy
Mon – Fri – 12pm – 3pm & 5.30pm – 10pm
Sat – 5.30 – 10pm
Sun – CLOSED

Doughnut Time
5 Degraves St, Melbourne
Mon – Fri – 7am – 11pm
Sat – Sun – 8am – 11pm
And various locations in Melbourne, Sydney, Brisbane and the Gold Coast (check each for opening hours)

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Almost Raw Lamington Balls

So much for “I’m back!” It’s only taken me another two and a half months to back it up with another post. Ahhh well. Rather than give you a big spiel, I’m going to give you a recipe. Hallelujah!

The Bear and I have never much celebrated Valentines day – perhaps we would have a picnic if it fell on a weekend but there was no going out of our way to make the day particularly special. That was until a few years ago, when we dubbed the day ‘Lamingtons Day’. On this day – February 14th – we make lamingtons in one form or another. Over the years we’ve had lamington cupcakes, a whole lamington cake, lamington ice-cream and of course your stock standard lamingtons. The Bear has one rule – it’s not a real lamington unless it has jam.

This year Lamingtons day kinda snuck up on us, and I had little inspiration for building epic lamington glory. When I say glory, I’m referring to the likes of the Bear’s two (or was it three?) tiered cake that instead of icing, he covered  with three blocks of melted dark chocolate. After it had set, the shell was so thick we had to hack away at it with our biggest kitchen knife to get a piece.

On the auspicious day itself I was also in the process of preparing some food for the working week. I often make variations of bliss balls to take with as a morning/afternoon snack, so with that in mind, I threw together these dudes and I have to say, was pretty pleased with how they turned out.

Before I give you the recipe, I just want to give a shout out to fellow Australian vegan blogger Kyra at Vie de la Vegan. I was doing a quick image search before the photo shoot to get an idea of how I might present the balls (how hard is it to make balls look good?! Eeeep!) In the process, I came across her very own recipe for Raw Lamington Balls as well. Slightly different, but I’m sure equally as delicious. Ch-ch-ch-ch-ch-check it out!

Almost Raw Lamington Balls
(can’t remember how many this makes, eep, will edit after making them again….amateur!)

1 cup raw cashews
1 1/2 cups shredded coconut
3 Tbsp rice bran syrup
1 Tbsp vanilla paste
2 Tbsp non-dairy milk
80g raw chocolate (I used Loving Earth choc-raspberry block)
3/4 cup dessicated coconut

Jam:
1 cup frozen raspberries
1 Tbsp rice bran syrup
1 Tbsp chia seeds

Firstly make the jam – place raspberries and rice bran syrup in a saucepan over medium-low heat. Allow the berries to cook down slowly, gently stirring and squashing them with the back of a spoon every now and then. Cook until berries have broken down, about 5-10 minutes. Take off heat and stir in chia seeds. Set aside.

Place cashews and shredded coconut in a food processor and process until it resembles crumbs. Add rice bran syrup, vanilla and milk and process until mixture comes together and gets a bit sticky. Transfer to a bowl and add chia jam, stir until it is swirled through. Take heaped teaspoons of mixture and roll into balls.

Prepare a tray by lining it with baking paper. Using a double boiler, heat raw chocolate until melted. Pour dessicated coconut out onto a plate. One by one, cover each ball in chocolate before rolling in coconut and setting on the tray to dry. Store in the fridge.

Nanna James’ Shortbread

Today is going to be quick and simple as it is sunny outside and the banana lounge is calling.

Veganise an old family recipe.

I recall as a child Nanna James’ shortbread, or at least versions of it cooked by other family members. I would help at Christmas time cut little tiny pieces of red and green glacé cherries and arrange them into little hollies on top – some of my favourite memories.

After the retro recipe theme of the other week, I stumbled across Nanna’s handwritten recipe in the back of her CWA cookbook.

I did not do anything to change the shortbread itself (other than convert measurements and use vegan butter, oh, and add a dash of vanilla). Of course Nanna’s shortbread did not have chocolate and sea salt on top, but I thought I’d zazz it up a bit for MoFo. The shortbread itself is not super sweet, so the chocolate is a nice addition. If that’s not your thing, just leave it out.

I didn’t use cutters to shape these (obviously) as this is how we did it when I was little, unless we were rolling out Christmas shapes in which case you might see stars, hearts and trees. The little misshapen logs please me.

Nanna’s Shortbread
(makes about 24)

1½ cups vegan butter
½ cup sugar
1 tsp vanilla
2½ cups flour
1 Tbsp cornflour
150g dark chocolate
Pinch of sea salt

Preheat oven to 180C and line a tray with baking paper.

In a large bowl, cream together butter and sugar with electric beaters. Add vanilla and beat to combine.

Add flour and cornflour, and rub with fingers until a dough is formed. Either roll out your dough and cut shapes if you swing that way, or simply mould little logs and place on the prepared tray. Use a fork to put a few pricks in the top.

Bake for approx 20 mins, or until slightly golden.

If using chocolate, melt chocolate over a double boiler and dip each shortbread in, then sprinkle with a little sea salt.

Raw Blueberry Cheesecakes

Something blue.

I’m probably taking the easy path here, but I was struggling to come up with an idea for something blue that wasn’t drowned in food dye. I get that blueberries are not particularly blue when used to cook with, but blue makes up part of the word so I’m going to go with it. Also it’s pretty late and I don’t have time to come up with anything else. And these are pretty.

This may look more complex than it is because of the subsections of ingredients, but raw desserts are often very straight forward and easy. It’s just a matter of blending ingredients and pouring them in. The most time consuming part is the soaking and waiting for them to set.

I’ve got a bunch of these stored in my freezer now which I’m bringing out sporadically when I want a quick treat. As you can probably imagine, I’m sure these would be great with raspberries, strawberries or a combination of all of them.

Raw Blueberry Cheesecakes
(makes about 20 mini cakes)

Base:
¾ cup dates, soaked
½ cup sunflower seeds
¼ cup almonds
pinch of salt

White layer:
1½ cups cashews, soaked
¼ cup agave nectar
¼ cup coconut oil, liquified
2 tsp vanilla
1Tbsp lime juice

Blue layer:
1½ cups cashews, soaked
1½ cups blueberries (I used frozen)
¼ cup coconut oil, liquified
¼ cup agave nectar

Chia jam::
2 cups blueberries (I used frozen)
2 Tbsp agave nectar
1 Tbsp lime juice
2 Tbsp chia seeds

Start by preparing the base – combine all ingredients in a food processor or blender until they form a thick mixture. If it’s too dry, you can add a tablespoon of water at a time until it comes together – it should be tacky, but not so sticky that you can’t work with it. Break of small pieces of mixture and press into bases of mini muffin tray, making the base a couple of millimetres thick – I used a silicone tray as they were easier to pop out at the end.

Blend white layer ingredients until smooth. Pour evenly on top of the prepared bases, filling each case to about half way. Put tray in the freezer to set.

Now do the same with the blue layer – blend until smooth and fill up each case until it is level with the top – smooth over to make even. Return to the freezer to set.

To prepare the jam, place blueberries, agave and lime juice in a saucepan and bring to a boil. Turn down to a simmer and cook for 10-15 minutes, until the berries start to come apart. Using the back of a fork or spoon, mash some of the blueberries. Add chia seeds and stir to combine. Remove from heat and allow to sit – the chia seeds will absorb a lot of moisture and thicken the jam. Allow to cool.

Once the cheesecakes have set, pop them out of their moulds and top with a spoonful of jam and some extra blueberries. I find it best to keep these dudes in the freezer, taking them out 15 minutes before you want to eat them to allow them to soften a little.

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Golden Syrup Dumplings

Most retro recipe.

In trying to plan for today’s theme, I was flicking through old Women’s Weekly Cookbooks from the ’70’s, looking for outdated and kitsch recipes (preferably with a pineapple and toothpicks) but nothing really grabbed me. Then I was over at my mum and dad’s place, and mum handed me a Country Women’s Association cookbook from the 1940’s that once upon a time belonged to my great Nanna James. The CWA is the largest women’s organisation in Australia, and since 1922 have been well known throughout the country (mainly for their jams, chutneys, knitted goods and lamingtons amongst other baked goods). The CWA initiated with the goal of improving conditions for women, particularly those living rurally, and have since assisted with emergency relief, education funds and workshops, amongst other benevolent things.

Flicking through the pages, it is clear that most recipes have similar and basic ingredients, created prior to much multicultural influence in Australia. Common ingredients include butter or dripping, flour, breadcrumbs, sugar and eggs. There are some mock meat recipes which initially had me excited, however I soon discovered that the mock goose was made of liver and the mock brains made of left over porridge and egg. It was certainly an age of ration and limited wastage.

There are some pretty neat ads to take note of, including the one repping this kerosene operated fridge.

And this one from the dried fruits board (awesome) spruiking currants, sultanas and raisins. Amazing.

Anyway, I digress. When I found golden syrup dumplings I knew this was the recipe for today, as it fits the retro bill and also brings back nice memories from childhood when mum used to make this for us. Boy were they a treat with their sweet sticky sauce and a dollop of cream or ice cream. Initially when I veganised this recipe directly from the CWA book it did not turn out how I remembered enjoying golden syrup dumplings as a child. The sauce was not as thick and caramel-y, rather a bit too thin. Then I recalled Johanna at Green Gourmet Giraffe posting a recipe for golden syrup dumplings a while back that I had made and it had turned out wonderfully. So I tinkered with the CWA recipe, adding some sugar to the syrup which made all the difference. Ahhhh sugar.

Golden Syrup Dumplings
(serves 3-4)

Syrup:
3 Tbsp golden syrup
¼ cup coconut or brown sugar
1 Tbsp vegan butter
1½ cups water

Dumplings:
1 cup self-raising flour
¼ cup vegan butter
1 Tbsp golden syrup
3 Tbsp water or non-dairy milk
Pinch of salt

Place syrup ingredients in a saucepan and bring to a boil.

Meanwhile, in a bowl, rub together flour and butter with your hands. Add remaining ingredients and mix to form a thick dough. While it will be tacky, you should be able to use your hands to roll it into balls. Get heaped dessert spoonfuls of dough and roll into small balls. Drop the balls into the syrup mixture, and simmer, covered, for approximately 10-15 minutes, until dumplings have increased in size and sauce has thickened. Serve with cream or ice cream.

 

 

 

 

Fruity Leathers

Since my parents invested in a dehydrator, whenever I’m going on a camping trip I like to pop around and make up some goodies (only to have to return a day later to retrieve them). I usually do a couple of variations of crackers, a few variations of fruit leathers and some fruit or veggie crisps – it’s a great way to pack nutritious snacks that are easy to transport and keep well, and the sky’s the limit when it comes to making up different flavour combinations.

These are my latest three fruit leather blends. Instructions are very straight forward and apply to whatever combination you go with. I’m still working out some things with different fruits producing different textures – when I’ve used apples the mix tends to separate a bit and crack, others produce a stickier mix – regardless, all I’ve done have been tasty.

Cherry Vanilla Fruit Leather
(makes 1 sheet)

2 cups fresh cherries, pitted
1.5 tsp vanilla extract
1 tsp lemon juice
1 Tbsp chia seeds

Apple, Pear and Cinnamon Fruit Leather
(makes 1 sheet)

2 pears, chopped and cores removed
1 apple, chopped and core removed
1 tsp ground cinnamon
1 Tbsp lemon juice

Banana Berry Mint Fruit Leather
(makes 1 sheet)

2 x bananas
250g strawberrys, hulled
1 Tbsp lemon juice
2 Tbsp fresh mint

Instructions:

Chuck all your ingredients in a blender and whizz until smooth and of spreadable consistency. If it is too runny, try adding some chia seeds, and likewise if too thick add some liquid – either citrus juice or a spash of water. Pour mixture onto a teflex sheet on a dehydrator tray and spread evenly, to about half a centimetre or just a little more in thickness. Dehydrate at 60C for 1 hour, then reduce to 40C and continue to dehydrate for about 8 – 12 hours. The time will vary depending on the fruit, thickness, etc, so just check in every now and then to see if it’s ready.

I have seen some people instruct to peel and flip the leather part way through – I have not tried this method yet, but can verify that it seems to work just fine leaving on the one side.

Music for your Mouth: Eagle Eye Cherry/Wild Cherry

Another double shot for you – Eagle Eye Cherry and Wild Cherry…very VERY different, but both edible audibles. I’m going to cut straight to the chase otherwise I might not get this post in before midnight – I have literally just finished making these. Apologies for the shitty photos, it is 11pm and the lighting is TERRIBLE! I had a camera in one hand while trying to hold a lamp behind my head all the while thinking about being asleep in bed.

Cherries are not in season here at the moment, so I’ve used dried and fresh in this recipe. I was originally planning to make a raw cherry ripe slice, but lost the motivation to complete it and thought that balls would be less work. It never works out that way though, and I was stuck tediously dunking individual balls into chocolate rather than just pouring it in a tray and letting it set. Oh well, you live and learn, don’t you?

Cherry Ripe Balls
(makes a bunch)

1 cup cashews
1 cup dried cherries
1/4 cup dates
1/3 cup frozen cherries
2 Tbsp rice bran syrup
1 tsp vanilla
Pinch of salt
1 1/2 cups shredded coconut

150g dark chocolate
OR
100g dark chocolate + 1 Tbsp coconut oil

Put cashews in food processor or blender and process until they resemble coarse crumbs. Add cherries, dates, frozen cherries, rice bran syrup, vanilla and salt and blend until combined.

Transfer to a bowl and stir through coconut. If mix is too moist, add a little more coconut.

Roll into balls and place in the freezer to set.

In a double boiler, melt chocolate. I didn’t have enough chocolate to use it alone, hence adding coconut oil to make it spread further. I would have liked to do just chocolate and get a nice thick shell, but these were really good too. Coat each ball in chocolate and return to freezer until set. Voila!

Music for your Mouth: Cream (with Ginger Baker)

See what I did there? Yeahhhh!

Cream are awesome. I like listening to them in the car, where I can groove along by myself and remain calm in traffic. They are good for that. Also check out young Eric Clapton, isn’t he funky?

Ice cream is also good! It is delicious and I love it. Not to toot my own horn but this ice cream is PARTICULARLY tasty. I don’t know that I’ve had ginger ice cream before but it definitely won’t be the last time I have it.

The addition of crystallised ginger is really great here, and I suspect some crumbled up gingernut cookies would also be delicious. THE POSSIBILITIES ARE ENDLESS!

Ginger Ice Cream with Caramel Sauce

Ice cream:
400ml coconut cream
400ml coconut milk
1/2 cup rice malt syrup
1/4 cup minced fresh ginger
1 tsp vanilla
1/4 cup crystallised ginger, chopped into small pieces
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp arrowroot
1 Tbsp vodka

Caramel sauce
400ml coconut cream
1/3 cup brown sugar
Pinch of salt

For the ice cream – Put 1/4 cup of coconut milk in a small bowl and set aside. Place remaining coconut cream, coconut milk and ginger in a pot and bring to the boil. Reduce heat and simmer for 5-10 minutes. Turn of heat and steep for 15 minutes.

Pour milk through a strainer and return to pot.  Add rice malt syrup and vanilla and return to heat.

Add arrowroot, nutmeg and cinnamon to the 1/4 cup of coconut milk and whisk with a fork. Pour into pot and whisk well. Cook over medium heat while whisking continuously until mixture begins to thicken. Remove from heat and stir in vodka.

Pour mix into a bowl and allow to cool completely. When cooled, transfer to ice cream maker and let it do its magic. If you don’t have a maker, pour into a tray and place in the freezer. Every half an hour return to the freezer to whisk the mix until it has set completely.

Once ice cream maker has done it’s thing, stir through crystallised ginger. Now you can eat it as soft serve or place into the freezer until set!

For the caramel sauce, bring coconut cream, sugar and salt to a boil in a small pot, then turn down to a simmer. Allow to simmer, stirring every now and then, until the sauce reduces and thickens.

Now I am off to watch the Bear play his first gig in a new band. I hope they are as rocking as this:

Music for your Mouth: Blondie

Is Blondie really a food? I’m not sure. It didn’t actually even click to me until recently that ‘blondies’ were just like brownies, but not chocolate. One of those ahhhhh moments. Regardless, I pegged her as a food so that I could groove to her tunes. In the process, I found a delicious treat!

Looking at the pictures now, I guess these are really more like dirty blondes, as I added some coffee to give them a bit of a kick. Anyway, that’s neither here nor there. Let us eat with our eyes.

I’ve never actually made a blondie before now, and I rarely make brownies either (I don’t know why – they’re delicious!) However now I’ve made them twice, as the first run didn’t quite go to plan. I had used spelt flour and mashed banana, however I also added too much baking powder it came out quite light and cakey rather than dense and fudgey. It was still delicious – just not a blondie.

The second time I went for a chickpea base, as I know black beans make great fudgey chocolate brownies. These didn’t quite have the same crisp crust that you might expect, however the inside was gooey and tasty. Plus you can eat the whole damn lot of them because they are made of chickpeas and therefore they are healthy. Yay!

Hazelnut Choc Chip Espresso Blondies

1 1/2 cups cooked chickpeas
1/3 cup brown rice syrup
1/4 cup coconut sugar
1/4 cup nut butter
1/4 cup flax meal
1/2 tsp baking powder
1 tsp vanilla
1/3 cup freshly brewed espresso
3/4 cup hazelnuts
1/2 cup dark choc chips
Pinch of salt

Preheat oven to 180C and line a square brownie tin with baking paper.

Toast hazelnuts in a pan over low heat until slightly browned and aromatic. Remove from heat, roughly chop, then set aside.

Place all ingredients except hazelnuts and choc chips into a food processor and mix until smooth. Transfer to a bowl and fold through hazelnuts and choc chips.

Spread batter into prepared tin and bake for 25-30 mins. It may seem a little soft when it comes out, however it will firm up as it cools. Look for a slightly golden top and the batter coming away from the edge of the tin. Remove from oven and allow to cool in tin for 10 minutes before transferring to a wire rack to cool (best to pick it up with the baking paper so it doesn’t fall apart) Cut into squares and enjoy!

Easiest recipe ever?

I’m going to post a second video, because I just love her shoulder dancing about a minute in in this once. So good.

Music for your Mouth: The Banana Splits/Bananarama

Today I’m hitting you with a double band, mostly because I wasn’t sure if you would let me get away with using the Banana Splits as a band. I think it’s valid, but I’ve got Bananarama on backup – just in case!

For those who don’t know, The Banana Splits come from an old TV show – the Banana Splits Adventure Hour – featuring Fleegle, Bingo, Drooper and Snorky. The show was totally before my time, however, my love of bananas alerted me to this awesomeness some years ago. Mascots of madness! Banana heroes! And cool fact for ya: the song at the bottom was written by none another than Barry White. Enjoy!

As for Bananarama…you really need to set aside a good couple of hours just to watch their videos. THEY ARE AMAZING. Think you don’t know Bananarama? You are wrong. I guarantee you will know at least three of their songs. Think “I’m your venus, I’m your fire, your desire” or “more more more, how do you like it how do you like it”. Yeah you know it! And can you believe they are still going? 30 something years on? BECAUSE BANANAS ARE POWERHOUSES!

Also, I just realised that I posted two banana recipes in a row. It certainly is bananarama!

Anyway, I digress. BANANANANANAANANANA!!!!!!

Banana split!

Ruby is certainly a fan.

Banana Split

1 banana, sliced lengthways
3 scoops vanilla ice cream
Vegan whipped cream
Chopped nuts
Chocolate sprinkles
Honeycomb crumbs

Chocolate fudge sauce:
50g dark chocolate, chopped
1/4 cup coconut cream
1 Tbsp agave nectar

First prepare your fudge sauce. Heat coconut cream and agave in a small saucepan over medium low heat until it begins to simmer. Turn off heat and add chocolate, whisk until combined.

Assemble your split! Place banana on either side of ice cream scoops. Top with some fudge sauce, then whipped cream, sprinkles, nuts, honeycomb and more sauce. Go crazy!