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
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)
½ cup tahini
½ cup coconut oil, melted
1 cup medjool dates
1/3 cup coconut oil, melted
1/3 cup raw cacao powder
3 tablespoons maple syrup
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