Vegan Caramel Slice

by Sarah Patterson | Jan 28, 2019 | Dairy Free, Dessert, Recipes

VEGAN CARAMEL SLICE

Craving a bit of caramel slice but without the dairy, gluten* or refined sugars?

Then I have you sorted!

I have been craving a delicious caramel slice for ages, so I finally put my baking skills to the test to find a recipe that satisfied my sweet tooth without upsetting my stomach – and these are a winner!

Caramel-y, gooey, and with a perfect crunchy base…but without the sickly sweetness. These are perfect for any afternoon entertaining.

BASE

Baked or raw

¾ C rolled oats or ground almonds* (GF if avoiding oats)
¾ C coconut desiccated
6 pitted dates
½ C raw almonds
Pinch salt
6-8 Tbsp coconut oil
1 Tbsp cacao powder (if you desire)

1. Preheat oven to 180C (if baking) and line a baking dish with baking paper
2. Soak the dates in boiling water for 5 minutes, drain and add to the mix
3. Combine all ingredients in a food processor and blitz until it forms a crumble that’s a little chunky
4. Spread the mixture evenly into the lined tin and flatten with a spoon
Raw: Place in the fridge to set
Baked: Using a fork poke holes into the slice and place in the oven for 10-15 minutes until it turns golden (it will harden further once cooled)

CARAMEL

1 C pitted dates
2 C natural cashews
½ C coconut oil
¼ tsp vanilla bean paste
Pinch salt

1. Soak the dates in boiling water for 5 minutes
2. Drain the dates and combine with the cashews in a mixer/processor until fine and sticky
3. Combine all the ingredients in a mixing bowl and mix until it forms a gooey texture (I prefer the handheld mixer for this to mix it all evenly)

CHOCOLATE

1 C cacao butter
1 C cacao powder
1 Tbsp maple syrup

1. Melt the cacao butter over a double boiler
2. Once melted add the cacao powder and maple syrup and mix thoroughly

*Sometimes I cheat and buy the Loving Earth vegan chocolate, melt it and pour over the caramel layer.

THE FINAL MASTERPIECE

Once the base has cooled/solidified, spread the caramel layer over evenly, finished by pouring the chocolate over the top….and enjoy the gooey deliciousness!

X-mas Energy Bites

by Sarah Patterson | Dec 23, 2018 | Dairy Free, Dessert, Recipes

X-MAS ENERGY BITES

Want a delicious & nutritious treat this festive season?

Then these are your girls!

Gluten free, dairy free, vegan, refined sugar free and nut free (*use the alternative). Easy to whip up in no time at all or let the kids get creative.

Try not to eat them all in one go!

Enjoy!

INGREDIENTS

1 C pitted dates
1/3 C raw cashews or sunflower seeds*
1/3 C raw almonds or pepita seeds*
4 Tbs chia seeds
2 Tbs shredded coconut (extra for rolling)
½ tsp vanilla extract
1/8 tsp ground cinnamon

INSTRUCTIONS

1. If the dates are hard, then cover them with boiling water and allow to soften for 5-10 minutes.
2. Place chia seeds, almonds and cashews (or the sunflower and pepita seeds for a nut free option) into your food processor/blender and process into a chunky finish.
3. Strain the dates, add shredded coconut, vanilla and cinnamon, process until well combined. If you find your mixture is a little dry add a splash of water and process again.
4. Use your hands to roll your mixture into bite size balls and set aside (you can make them as small or big as you`d like).
5. Place your remaining shredded coconut into three small bowls and in bowl one add in a beetroot powder, bowl two add in spirulina, and bowl three leave with just shredded coconut. (For a darker red or green colour add more dried powder). Gently roll some of your little bites to coat.
6. Store in the fridge in an airtight container for up to 2 weeks (or pop in the freezer)

These make a perfect little gift (or save them all for yourself)!

Dairy Free Banoffee Pie

by Sarah Patterson | Oct 28, 2018 | Dairy Free, Dessert, Recipes

DAIRY FREE BANOFFEE PIE.

Fancy some delicious, creamy banoffee pie, but can’t handle the cream?

Then I have you sorted!

This recipe hits all the spots – from the caramel, to the banana, the biscuity crunch, and of course the cream. Dairy-free and only includes natural sugars, with an easy swap to cater for the gluten-free souls.

Try not to eat them all in one go!

Enjoy!

Crust

½ C raw almonds
2 C rolled oats (GF: use gluten free crackers or 2 C of mixed cashews, walnuts and/or almonds)
¼ tsp cinnamon
½ tsp cacao powder
¼ tsp salt
½ C coconut oil
2 Tbs maple syrup (or honey)
2 Tbs chia seeds*
2 Tbs collagen powder*
¼ C pepitas/sunflower seeds*
2 Tbs water (or as much is needed to moisten dough)

*not essential – I put in to oomph the nutritional load

Place 2 cans of coconut milk into the fridge the day before (allow to refrigerate for 12 hours to make coconut whipped cream).

1. Turn the oven to 180C and grease 6-8 mini pie tins/cake tins with coconut oil. I place a sheet of baking paper on top of the coconut oil in the tins to make it easier to get the crusts out.
2. Blitz almonds, rolled oats and pepitas in a mixer until they turn into a fine crumble.
3. Add the cinnamon, cacao, salt, chia seeds and collagen powder and mix thoroughly.
4. Add in the coconut oil and maple syrup (the ingredients should start to stick together). Add in the water slowly, adding as much as needed for the ingredients to be moist and stick together when squished between your fingers (you don’t want the mixture too sticky that it sticks to your fingers).
5. Place the crumble into the little tins and start pressing down from the middle outwards. Continue pressing until the entire layer is firmly pressed and even. Repeat in all tins.
6. Stab the fork into the crust 8 times to allow the air to escape while cooking and place in the oven.
Cook until golden brown (around 10-15 minutes depending on your oven).
7. Once golden brown, remove the crusts from the tins and allow to cool. The crust will harden further once cooled.

banana toffee

1 medium banana
300g pitted dates
½ C coconut oil
2 Tbs Tahini (or peanut butter, almond butter, any nut butters – I use 1 Tbs Tahini & 1 Tbs peanut butter)
Pinch of salt
1 tsp vanilla bean paste
½ Tbs cacao
2 Tbs water

1. If your dates are hard, place in boiling water for 5 minutes, drain and blitz in the mixer.
2. Add in the tahini (or nut butters, or mix of), coconut oil, salt, vanilla bean paste, cacao powder and banana and blitz. If the consistency is too thick, mix in the water and continue to blitz until the ‘caramel/toffee’ consistency is achieved.

whipped coconut cream

1 can of coconut milk/cream (this has been refrigerated for 12 hours)
¼ tsp vanilla bean paste
¼ tsp maple syrup

1. Take the coconut milk/cream cans from the fridge and scoop out the top thickened cream portion into a bowl.
2. Add in the maple syrup and vanilla bean paste and whisk on low for around 5-8 minutes. Coconut takes a little longer to reach the whipped consistency, so hang in there!

Putting together

1. Place the crusts on a tray and dollop the banana toffee on top, to whichever thickness you desire.
2. Top with thinly sliced banana and pipe/dollop the whipped coconut cream on top.
3. Garnish with bananas and chocolate shavings.
4. Enjoy!

P.S. Any leftover banana toffee mix I combine with extra oats, desiccated coconut and seeds to make delicious blissballs that can be frozen for later!