Caramel Slice – Vegan, Healthy, Refined Sugar Free & Gluten Free

A different, healthy take on the classic caramel slice that doesn’t take away any of deliciousness  but only the animal products and adds a kick of health!

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Base Layer:

1 cup Oats (used GF oats for Gluten Free)
1 cup Dates (soaked prior)
1 cup almonds

Blend, adding splashes of water when necessary till the mixture holds well.

Press mixture well into a cling wrap lined baking tin and pop in the fridge while preparing your caramel layer.

Caramel Layer:

1 cup dates (soaked prior)
4-5 tbsp tahini
crack of salt

Blend well, add splashes of water when necessary to combine mixture.

Add to the baking tin and spread evenly onto the prepared slice base and pop it back into the fridge.

Chocolate Layer:

Melted chocolate. I used a chocolate making kit from Meraki & Co. but you could also melt down your favourite vegan chocolate and use that!

Pour on top of the caramel layer in the tin, making sure it covers well.

Store in the fridge until the top layer has hardened.

To serve, use a hot knife to cut the slices otherwise you’ll end up with a beautiful mess like I did… not that that’s a bad thing 😛

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Recipe inspired by laurasmess.me

 

 

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Vegan, Oil Free, Low Fat & Gluten Free Gingerbread Cookies

Inspired by Veggieful‘s recipe, I wanted to make a healthier & lower fat version! 20151219_114121.jpg

2+1/4 Cups teff flour (or gluten free flour of choice, but teff or buckwheat is best!)

1 tbsp ground ginger

1tsp ground cinnamon

3/4 cup coconut sugar

1/2 tsp bicarb soda

3/4 cup apple sauce

1/4 cup agave nectar or maple syrup

 

  • Preheat oven to 180 degrees, fanforced.
  • Add all the dry ingredients to a bowl and combine.
  • Add in all the wet ingredients and combine together with your hands to form a ball.
  • Sprinkle some flour onto your workspace/bench and put the dough ball in the middle.
  • Roll out your dough with a rolling pin & cut out shapes with a cookie cutter of your choice.
  • Place the cookies onto a baking try lined with baking paper and bake in the oven for 15 minutes.
  • Allow to cool on a baking rack before icing if you wish. I enjoyed mine plain & they were delicious!
makes 23 cookies, but of course this depends on your cookie cutter 🙂

Chocolate Cookies (Vegan, Healthy, Low Fat, Oil Free, Gluten Free)

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A chocolatey take off my Caramel Cluster Cookies!

WET INGREDIENTS:
1 banana, mashed
5 tbsp almond milk
DRY INGREDIENTS:
(All from The Source Bulk Foods)
1 cup teff or buckwheat flour
2 tbsp cacao powder
1 tbsp chia seeds
1 tbsp Tropeaka boost powder (can sub for more cacao powder)
a shake cinnamon
2 – 3 tbsp chocolate buckinis (or 1 tbsp plain buckinis & 1 tbsp cacao nibs)
3 tbsp rapadura or coconut sugar

METHOD:
– Preheat oven to 180° fan forced & line a baking tray with baking paper
– Combine the dry ingredients in a bowl and the wet ingredients in a seperate bowl.
– Make a well in the dry ingredients & add in the wet. – Combine well, you’ll need to end up using your hands.
– Roll into balls and place them onto the baking tray, evenly spread.
– Press a fork onto each ball to squish the cookie down.
– Bake in the oven for 15 minutes.
– Allow to cool on a rack & store in an airtight container for a few days.

Crunchy Caramel Cluster Cookies (Gluten Free, Low Fat, Vegan & Healthy)

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WET INGREDIENTS:
1 banana, mashed
1 flax egg (1tbsp flaxmeal + 3 tbsp water, sit for 15 minutes)
3 tbsp almond milk
DRY INGREDIENTS:
(purchased from The Source Bulk Foods)
1 cup teff or buckwheat flour
1 tsp cinnamon
2 – 3 tbsp caramelised buckinis
3 tbsp rapadura or coconut sugar

– Preheat oven to 180° fan forced & line a baking tray with baking paper
– Combine the dry ingredients in a bowl and the wet ingredients in a separate bowl.
– Make a well in the dry ingredients & add in the wet.
– Combine well, you’ll need to end up using your hands.
– Roll into balls and place them onto the baking tray, evenly spread.
– Press a fork onto each ball to squish the cookie down.
– Bake in the oven for 15-20 minutes.
– Allow to cool on a rack & store in an airtight container for a few days but they are best fresh.

2 Ingredient, Easy, Banana & Oat Bars

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i decided to try something different for work snacks this week, but you know me.. simple is how i roll!
these babies have 2 main ingredients & then you can customise them to suit your prefrences!
perfect for school or work lunchboxes, a 3pm pickup or to have a few for breakfast!

RECIPE:
● the two ingredients:
– 2 ripe bananas, mashed really well
– 2 cups rolled oats
● optional & customisable ingredients
– 1 tbsp @coconutmagic coconut sugar
– 1/2 tsp ground cinnamon
– 1/4 cup @coconutmagic coconut flakes
– 2 tbsp raw buckwheat/buckinis
– 1/2 cup chopped strawberries
(other ideas: raisins, dates, nuts, seeds, other dried fruit, chia seeds)

Preheat oven to 180°C
Combine the ingredients together in a bowl.
Line a brownie tin with baking paper & pour the mixture in. pop in the oven for 30-35 minutes until cooked through.
Allow to cool before slicing into 6 bars.

Healthy, Vegan Chocolate Mousse Tarts

Perfect little chocolate vegan & gluten free treats that are guilt free & can please a crowd!

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Base:
● line a 12 hole muffin tin with glad wrap
● blend 1 cup of nuts (almonds and cashews are best) & 1/4 cup cacao powder in a food processor until granulated and set aside.
● blend 1 cup of dates (soaked in warm water for a minimum of 15 minutes prior) in the food processor
● add the nuts & cacao powder mix to the dates and blend until combined & sticky, you may need to add some of the date water
● press the mixture into each of the muffin tin holes to create a cup-like base
● pop into the fridge while you create the mousse

Mousse Centre:
● in a food processor combine:
– 1 – 1 and a 1/2 cups sweet potato mash
– 2 tbsp cacao powder
– 1 flax egg (1 tbsp flaxmeal + 3 tbsp water, left to sit for 15 minutes)
– 2 tbsp (or, to taste) date paste or sweetener
– dash of cinnamon
– crack of himilayan pink salt
– almond milk to blend into desired consistancy if necessary.
● grab your bases out of the fridge & add a spoonful or two of mousse into each cup & pop back into the fridge to set for a minimum of 30 minutes.
● prior to serving top with goji berries, cacao nibs or shredded coconut for decoration
● store in the fridge

Raw Vegan Double Choc Chip Cookies

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1 cup dates, soaked prior
1 cup oat flour
1 tbsp @powersuperfoods cacao powder
1 tbsp @powersuperfoods cacao nibs
2 tsp chia seeds
dash of cinnamon
👉 blend all the ingredients in a food processor until well combined and blended. you may need to add some water (i added a few tbsp of the water the dates were soaking in) form into cookie shapes and store in an airtight container in the fridge or freezer.
these can also be made into bliss balls!