NUT FREE VEGAN SALTED CARAMEL SLICE

JACQUELINE ALWILL, BROWN PAPER NUTRITION

Get ready for this healthy vegan nut free treat! So GOOD!

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 : NUT FREE


CRUST:


1/2 cup sunflower seeds

1/4 cup sesame sesame seeds

1/4 cup raw cacao nibs

1 cup medjool dates*

Pinch of salt (optional)


CARAMEL:


½ cup tahini

½ cup coconut oil, melted

1 cup medjool dates


CHOCOLATE TOPPING:


1/3 cup coconut oil, melted

1/3 cup raw cacao powder

3 tablespoons maple syrup


METHOD:


To make the crust: process the ingredients in food processor until they bind but maintain a crumb like appearance (careful not to make it a paste). Press into the bottom of a lined loaf tin or square (20x20cm) cake tin and pop in freezer.

To make the caramel: blend all ingredients together until liquid in a food processor, then pour over the base and place back in freezer.

To make the chocolate topping: whisk together all ingredients, then pour evenly over the caramel, sprinkle with sea salt and place in fridge to set for 3-4 hours.



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.