ESPRESSO HAZELNUT SLICE

JACQUELINE ALWILL, BROWN PAPER NUTRITION

Our beautiful friend Jacqueline Alwill from @brownpapernutrition has put together the most delicious afternoon snack to help you get that 3pm fix, without the guilt.

As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book "Seasons to Share" or at www.thebrownpaperbag.com.au


GLUTEN FREE : DAIRY FREE : VEGAN : REFINED SUGAR FREE


INGREDIENTS


1 cup pitted dried dates

2 shots espresso + 1/4 cup boiling water

1 cup (150g) cashews

1/2 cup raw cacao powder

1/2 cup (125ml) coconut milk

1/2 cup melted coconut oil

150g hazelnuts, skinned and roughly chopped


METHOD


Soak the dates in the coffee and boiling water for 5 minutes.

In a food processor blitz cashews until they are a crumb then add dates, with coffee, raw cacao, coconut milk and coconut oil.

Pour into a lined 20x12 loaf tin (or something of a similar size) and sprinkle hazelnuts all over the top. Press the hazelnuts in lightly with the back of a spatula.

Place in freezer to set for 2-3 hours.

Serve and eat directly from freezer - this part important as it will maintain the texture. Enjoy! + Serves...many - you really only need a small slice of this one but let's say serves 20 so you have a reference and don't eat tooooo much of it.



JACQUELINE ALWILL, ACCREDITED NUTRITIONIST @BROWNPAPERNUTRITION

MORE NUTRITION EDUCATION AND RECIPES WWW.THEBROWNPAPERBAG.COM.AU

Jacqueline is an Accredited Nutritionist specialising in family, early childhood nutrition and functional food. She writes for several media publications including Well Being, Eat Well, Body and Soul, Women’s Health, Men’s Health and Sporteluxe, hosts regular TV segments on nutrition and health (Ch 7 and Ch 9), is nutrition director of a start up baby food company (Bondi Bubs) and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living. Jacqueline has two children - Jet (10 years) and Elke (6 weeks). Jacqueline is based in Sydney, Australia.