October 18, 2017

My Favourite "Chocolate Bar" Slice - Vegan - Gluten Free


This is my famous chocolate bar, with the works, (coconut, toffee, nuts, fruit, chocolate) slice! Ok...so, I'm its biggest fan, so maybe it's not so famous outside of my house. I love it so much because it gives me the same satisfaction that sitting down to snack on an "unhealthy" chocolate bar used to, without the guilt or bad tummy, of course.  Coconut, fudge, chocolate, fruit and nuts...everything good, in one slice!  Nice and healthy, full of nutrition. I find that with these healthy treats, I'm eat them to enjoy, I don't ravenously crave them, I don't need more than one piece either. I always have it stocked in my freezer, ready to go, and it is so easy to make in the food processor. Feel free to adapt the ingredients for the topping to suit your tastes.  For example, rice crisps add a nice crunch.

So, are you ready?  Let's begin....

In the processor, place



4 cups shredded coconut
1 tsp vanilla extract
1/2 tsp salt
4 tbsp maple syrup
(depending on the moisture content of the coconut, a splash of nut milk can be added right at the end, only if needed)

Give this a mix in the food processor until its is finely ground and sticks together between your fingers, about 3 -4 minutes.  Then, press down into a prepared 25 cm square, lined, baking tray.



Now for the toffee fudge...

2 cups cashews 
1 cup dates (if dried, briefly soaked, 30 mins in warm water and drain) 
1 tsp vanilla extract
1/2 tsp salt

Blend this until it comes together and forms a nice smooth consistency. Spread out on top of the coconut base.


Sprinkle nuts and dried fruit on top.  I like to use,

1/2 cup chopped almonds (quick blitz in food processor will do this)
1/2 cup peanuts
1/2 cup sultanas
1/2 cup gogi berries

Time for the chocolate...mmmm!

In a small bowl add,

4 Tbsp maple syrup
4 Tbsp cacao powder
1/2 tsp salt
1 tsp vanilla extract
2 Tbsp cashew nut milk



Drizzle this on the top of your slice.

Doesn't that look delicious!!  Don't cut into it yet, lightly cover with the excess baking paper, without pressing down onto chocolate (alternatively, use cling wrap) and place it in the fridge overnight, ready to slice up the next day.

Pull it out of the tin using the lining, and slice up with a sharp knife.

For those who can't wait (ME!) Put it in the fridge for a few hours, or freezer for 1 hour and you can lift the whole slice out gently with the baking paper lining, then cut some from the side and enjoy, before replacing back into the pan...and letting it set properly (it'll never know, -sneaky hehe!) 
Hope you like, x Sarah

October 6, 2017

Lemon Tart - Vegan - Gluten Free

This lemon tart was something of a trial, when I was a non-vegan, I used to love lemon tart and lemon meringue pie, but never really enjoyed the egg taste of the original recipe. So, I am delighted to find I can make a fresh tasting, healthy, Vegan and Gluten Free version of one of my favourites!



Let's begin with the base.

In the food processor grind the almonds into crumbs, then add in the dates, vanilla and salt.



1 cup ground almonds
1 cup soaked dried dates (1 hour soak time)
1 tsp vanilla essence
1/2 tsp salt

Press into a 20 cm lined pie dish and chill in the fridge while we prepare the delicious lemon filling.

For that we will need a medium sized saucepan and a spatula to stir.

Into the saucepan, place all the ingredients and before heating, whisk in the tapioca flour with a fork.  Place on medium heat and let it thicken and cook, it doesn't take too long, about 10 minutes.



1/2 cup lemon juice
1 tbsp lemon zest
2 cups cashew milk (or nut milk of choice)
1 tsp vanilla extract
6 tbsp maple syrup
1/3 cup tapioca flour




Pour on top of the pie crust and place in the fridge until set.  I found this to have a better flavour the next day.  I am also now a convert of tapioca!  Amazing stuff!


Enjoy!!

x Sarah


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