Double Choc Chunk Muffins
  Double Choc Chunk Muffins // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Double Choc Chunk Muffins // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

These muffins are some of the best chocolate muffins ever. Period! They are packed with protein, are incredibly fudgy yet still somehow light at the same time. They could totally be made nut-free by using a seed butter and a non nut based milk. I definitely recommend adding in the additional ingredients for an extra delicious flavour!


Double Choc Chunk Muffins

Makes 12-15
Prep time: 15 minutes
Setting time: 10-15 minutes

INGREDIENTS

1/4 cup flax seeds (ground into a meal)
1/4 cup arrowroot/tapioca flour
1/4 cup besan (chickpea) flour
1/2 cup cacao powder
1 scoop plant-based protein powder (I use 'Ezy Protein' in chocolate flavour)
1 tsp bicarb soda
1 1/2 tsp baking powder
2/3 cup nut butter (I used an almond/peanut butter mix)
2/3 cup maple syrup (or rice malt syrup)
1/4 cup plant-based milk (I used almond)
1 tsp apple cider vinegar
160g dark chocolate

Optional Extras - I totally recommend adding!
1/2 - 1 tbs white miso paste
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

METHOD

  1. Preheat oven to 180oC (350oF).
  2. Combine flax seed meal and 125ml (1/2 cup) water in a large bowl and stand for a few minutes, or until water has been absorbed.
  3. Add the arrowroot flour, besan flour, cacao powder, protein powder, bicarb soda and baking powder and stir to combine well. Stir in the nut butter, maple syrup, milk and vinegar until well combined then add the chocolate.
  4. Line a 12-hole muffin tin with paper muffin cases, then divide the mixture evenly between them. Transfer to the oven and bake for 10-15 minutes or until the tops have cracked and the muffins are cooked through.
  5. Allow to cool in the tins before serving.

Note: Due to the lack of refined sugars in here, these only last 3-4 days, in an air-tight container at room temperature. They will keep slightly longer in the fridge. If you refrigerate them, you may just want to warm them slightly before serving.

Raw 'Twix' Bars
  Raw 'Twix' Bars // Kenkō Kitchen. Image taken from the  Bliss Bites  Cookbook. Cookbook out December 1st through Hardie Grant. Photography by  Elisa Watson , styling by  Caroline Velik .

Raw 'Twix' Bars // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

There is a reason why George Costanza, in a Seinfeld episode, got so upset about someone eating his Twix bar. They are just so darn good you really don't want to share them. These Twixes are raw, so they're not exactly the real deal, but they are close enough for me. Keep these on hand in your freezer to snack on whenever you please - which will be always! Until you run out; in which case, just make more!


Raw 'Twix' Bars

Makes 12 or 24
Prep time: 15 minutes
Setting time: about 1 hour

INGREDIENTS

Base
155g (1 cup) activated or raw cashews or macadamia nuts
45g (1/2 cup) desiccated coconut
2 1/2 tablespoons almond meal
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
2 tablespoons maple syrup

Caramel
13 medjool dates (about 260g), pitted
60ml (1/4 cup) maple syrup, coconut nectar or rice malt syrup
90g (1/3 cup) nut or seed butter
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

Chocolate coating
100g raw or dark chocolate, melted and cooled

METHOD

  1. Place all the ingredients for the base in your food processor and pulse until well combined.
  2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with baking paper. Place the nut mixture into the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm.
  3. To make the caramel, combine the ingredients in the cleaned food processor and blend together until smooth. Remove the tin from the freezer and spread the caramel layer evenly over the base. Return to freezer to set firm.
  4. Line a small tray with baking paper.
  5. Once the mixture is firm, remove the Twix from the tin and cut into 12 even-sized fingers. You can then cut these in half widthways, to give 24 smaller fingers, if you like. Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray. 
  6. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months (or 2 days, if you find them as delicious as I do!). 

Note: These bars go a bit soft in the fridge, so freezer storage is best. 

Almond, Maca and Yacon Butter (& Banana Toast)
  Almond, Maca and Yacon Butter (& Banana Toast) // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Almond, Maca and Yacon Butter (& Banana Toast) // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is simple, I know, however it is a classic in my house. I make this nut butter monthly and keep it in my pantry ready to be spread on toast, used as a filler in dates as a snack or as a dip for apple slices. It's SO delicious, and packed with goodness. 


Almond, Maca and Yacon Butter (& Banana Toast)

Serves 2-3
Prep time: 10 minutes

INGREDIENTS

For the nut butter
2 cups almonds
2 tbs maca powder
2 tbs yacon syrup (or maple syrup if yacon syrup cannot be sourced)

For the banana toast
2 slices gluten free toast
1 banana
2-3 tbs almond, maca and yacon butter
pinch cinnamon
drizzle yacon syrup, raw honey or maple syrup

METHOD

  1. Place almonds in your food processor or blender. Blend until a silky nut butter has formed (about 10-15 minutes)*. Add remaining ingredients and continue to blend until combined and smooth. Store in a jar in the pantry.
  2. Serve nut butter on gluten-free toast. Top with banana, a pinch of cinnamon and a small drizzle of yacon syrup (as desired).

Note: For this recipe I used my Vitamix. I start on 10 to create a meal/flour with the nuts, then reduce to 2 until completely smooth. You will need to check on nut butter in intervals and use a spatula to bring the nuts down the side at various stages.

Brown Rice Porridge
  Brown Rice Porridge // Kenkō Kitchen. Photography by    Elisa Watson   , styling by Kate Bradley (Kenkō Kitchen).

Brown Rice Porridge // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Although winter is over for us here in Australia, my desire for porridge continues. Since discovering I was coeliac, I have been on the hunt for the perfect porridge replacement. Nothing quite compared to the classic oat porridge, until I discovered this delicious brown rice porridge. Not only does it use up leftover brown rice, it's simple, quick and can be easily transformed by just changing up the toppings.


Brown Rice Porridge

Serves 1
Prep time: 5 minutes
Cooking time: 15 minutes

INGREDIENTS

1 cup cooked brown rice
1 1/2 cups almond or coconut milk
1 cinnamon stick

Serving suggestions
banana
pepitas
raw honey or maple syrup
bee pollen (optional)
 

METHOD

  1. Add brown rice and milk into a small saucepan. Simmer over a low heat for 10-15 minutes, until rice has absorbed the liquid and a creamy porridge consistency is formed.
  2. Serve in a bowl with slices of banana, a sprinkling of pepitas and a drizzle of raw honey/maple syrup as desired.
Pesto Beans on Toast
  Pesto Beans on Toast // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Pesto Beans on Toast // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Despite my love of cooking, some nights I just CBF (cannot be fudged)! When those nights occur, I often find myself making something easy like this - Pesto Beans on Toast. A quick homemade pesto, cannellini beans, some good gluten-free toast and a drizzle of olive oil. It's incredibly simple but always satisfies! Any leftover pesto can be frozen and used for pasta later on, or frozen in an ice cube tray to flavour any future soups or sauces. 


Pesto Beans on Toast

Serves 2-3
Prep time: 10 minutes

INGREDIENTS

For the pesto
1 1/2 bunches basil
1/3 cup pine nuts, toasted
1/3 cup nutritional yeast
1/4 cup olive oil
Juice 1 small lemon
2-3 cloves garlic
Pinch salt

To serve
4 slices gluten free toast

METHOD

  1. Place all pesto ingredients in your food processor or blender. Blend until they're combined and at your desired pesto texture (I like mine pretty smooth).
  2. In a small saucepan, add in the beans and pesto. Place over a medium heat and cook for 5 minutes or until warmed through.
  3. Serve warm on gluten-free toast. Easy as that!

Note: I spread Botanical Cuisine vegan cultured butter on my toast before slopping (who doesn't love a good slop) on the beans, however you can drizzle the toast with some olive oil or just leave it as is. 

Bliss Bites / Golden Fun-time Balls
  Golden Funtime Balls // Kenkō Kitchen. Image taken from the  Bliss Bites  Cookbook. Cookbook out December 1st through Hardie Grant. Photography by  Elisa Watson , styling by  Caroline Velik .

Golden Funtime Balls // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

In the excitement of announcing my new cookbook, 'Bliss Bites', I thought I ought to share one of my favourite recipes from the book with you all!

This recipe is an ode to my favourite childhood ice cream, and with the current timing of the Streets-boycott-saga, I couldn't think of a more perfect to make your own bite-sized version.

If you have never eaten the classic Australian ice cream, the Golden Gaytime, I can tell you one thing - it leaves other ice creams in the shade. Although it's been a good million years since I ate one myself, I have fond memories of them and these balls instantly bring those memories flooding back. The buckwheat on the outside is reminiscent of the cookie crunch of the Gaytime, and the super delicious center reminds me of that caramel-vanilla ice cream you get inside. If you wanted to make these even more deluxe, you could dip the balls in raw melted chocolate before rolling them in the buckwheat. Insane. 


Golden Fun-Time Balls

Makes 16
Prep time: 10 minutes

INGREDIENTS

12 medjool dates (about 240g), pitted
40g (1/3 cup) vanilla flavoured plant-based protein powder
1/2 teaspoon ground cinnamon (optional)
90g (1/3 cup) nut butter, toasted coconut butter or seed butter
2 tablespoons caramelised buckwheat*, plus extra for coating
2 tablespoons raw honey or maple syrup

METHOD

  1. Place the dates, protein powder, cinnamon (if using), nut butter, caramelised buckwheat and raw honey in your food processor or blender. Pulse until they're combined.
  2. Take about a tablespoon of the mixture at a time and roll into 3.5cm (1 1/2") balls then roll in caramelised buckwheat to lightly coat. Place the balls in an airtight container then put them in the fridge or freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

Note: I use Loving Earth caramelised buckinis in this recipe. These can be found in all good health food shops, bulk wholefood stores and independent grocers across Australia. 

A New Cookbook / Bliss Bites
  Not-So-Malt Teasers // Kenkō Kitchen. Image taken from the  Bliss Bites  Cookbook. Cookbook out December 1st through Hardie Grant. Photography by  Elisa Watson , styling by  Caroline Velik .

Not-So-Malt Teasers // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

Something I am very excited to announce, although to be honest, it's been a fairly bad kept secret, is that I have written another cookbook! The cookbook is titled 'Bliss Bites' and is a super-cute pint-sized book with over 65 recipes both savoury and sweet! 

This cookbook is a small step away from my first cookbook, focusing on being as simple and accesible. After writing my first cookbook at the age of 22 I found I was using a few ingredients that not everyone could track down, or recipes that were a bit more advanced (can you blame me?! I was a very excited young thing writing my first ever book!). This cookbook has been created to cater for everyone, making fuss-free treats that are both delicious and healthy! None of the recipes have been designed to be daunting and I have written substitutions where applicable to make them as allergy friendly as possible too!

The recipes in this cookbook are a mix of bite-sized snacks and lunchbox fillers (think 5-ingredient Peanut Butter Bliss Balls, Raspberry Ripe Truffles, Golden Funtime Balls, Not-So-Malt Teasers), savoury treats (think Rainbow Sushi Balls and Thai 'Crabless' Cakes), as well as delicious desserts (think Almost-A-Snickers Bar, Raw Lemon Slice) with a few healthy 'milkshakes' and smoothies popped in there too. 

Something I have been incredibly passionate about since starting Kenkō Kitchen is trying to help others see that eating healthy doesn't have to be just lettuce on a plate, and it doesn't need to be hard or expensive. I hope this cookbook, and it's small price tag, will bring joy and pleasure into kitchens and lunchboxes around Australia (and the world!). 

The cookbook will be released December 1st (oh would you fancy that, right in time for holiday gift shopping - wink wink, nudge nudge!) through Hardie Grant Books.

For my UK and USA friends, 'Bliss Bites' will be released January 2nd, 2018.

You can now pre-order the cookbook from Booktopia, Book Depository, and Amazon.

  Bliss Bites Cookbook // Kenkō Kitchen. Image taken from the  Bliss Bites  Cookbook. Cookbook out December 1st through Hardie Grant. Photography by  Elisa Watson , styling by  Caroline Velik .

Bliss Bites Cookbook // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

Radicchio, Blood Orange & Finger Lime Salad
  Radicchio, Blood Orange & Finger Lime Salad // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Radicchio, Blood Orange & Finger Lime Salad // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This is one of my go-to salads when attending a dinner party or having people over. Not only can this salad be whipped up in under 10 minutes, it looks beautiful and tastes just as good! The pairing of radicchio, blood orange, and roasted hazelnuts has always been a favourite of mine and the finger lime really takes this dish to the next level, adding a wonderfully tangy and sweet burst of excitement with every bite.

Finger lime, for those who have not yet been introduced to this magical citrus fruit, is an Australian bush lime with caviar-like beads (cells) inside. The juicy caviar-like beads provide a delicious burst of lemon-lime flavour with every mouthful and it also adds a beautiful pop of colour to dishes both savoury and sweet. Finger limes come in an array of different colours from green, yellow, purple, pink and bright red and they can be found at specialty greengrocers and markets. 

Like all citrus fruits, finger limes are a great source of Vitamin C - with this small lime packing three times more Vitamin C than a mandarin. They are also high in Vitamin E, folate and potassium. 

If you've got a bit of a green thumb, finger lime trees can also be picked up from plant stores and nurseries. Although our plant at home is only small it produces masses amounts of these delicious finger limes. If growing your own, a good tip is that finger limes can be frozen for up to 12 months without flavour loss - so if you end up with an abundance just freeze them for all your wow-dishes throughout the year!

If you can't find finger limes at the markets or green grocer - try checking out The Lime Caviar Company who sell fresh and frozen finger limes delivering Australia-wide and internationally. 


Radicchio, Blood Orange & Finger Lime Salad

Serves 4
Prep time: 10 minutes

INGREDIENTS

1 medium head radicchio, washed and cored
2 blood oranges, peeled and segmented
1/4 cup roasted hazelnuts, roughly chopped
2-3 finger limes, 'caviar' only

micro greens or sprouts

For the dressing
2-3 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
pinch salt flakes
cracked black pepper

METHOD

  1. Break radicchio leaves up into a large salad bowl and arrange the blood orange segments around the leaves.
  2. Sprinkle on the roasted hazelnuts, and just before serving, add the finger lime 'caviar' and micro greens.
  3. To make the dressing, combine all ingredients in a small bowl. Pour over dressing just before serving.
Black Tahini Brownies
  Black Tahini Brownies // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Like many plant-based cooks, I've struggled with making brownies that are as good as the real deal. I have tried making brownies out of various vegetables. I've tried making them with beans. I've tried making them with various flours and funky (bank-breaking) ingredients but in the end, they've always ended out NQR (you know, either more like a glue consistency or somewhat like a flavourless crumbling dirt cake mmmm... yuuurrrmmmm....). 

Before I knew I was coeliac, and wasn't so health conscious (AKA not health conscious at all), baking was my thing. I would literally use any excuse to bake and then would bake without an excuse too. It was my stress relief during year 10-12 when school was 'hard' (I look back at this and totally LOL now, ohhh how naive we are in high school). In my later teens' when other people partied, I baked. I used to cater for my friend's parties making them brownies, cakes and cookies. I would make elaborate cakes in the shapes of BBQ's, meat pies, burgers, pizza boxes, whatever you wanted - I could make a cake look like the real deal. My favourite thing to bake however was brownies. They won everyone over, they cured everyone's broken heart and everyone's stressed brain.

Fast track to 4 years later and I was faced with the challenge. How to make brownies without using refined sugars and with wholesome ingredients. I've definitely made some doozies and I would even go so far as to say most of my attempts were likable to an inedible slice of cardboard. Let's be honest - they were gross.

I tried other bloggers and cooks recipes hoping they would taste as good as the Instagram photo looked. They didn't. They too were cardboard (soz guys).

Maybe it was just an impossible? I should give up. Brownies just weren't going to exist in my life anymore. I would just have to accept it.... NO!

And so I came to this. Gluten free, dairy free, egg free, nut free, refined-sugar free, grain free, vegan, oil free. Is that enough 'free's' for you?

Not only can you find most of these ingredients in your local supermarket, they are also super quick to make, and in my opinion, taste even better than the real deal (then again I haven't had a 'real' brownie in like 6 years so I can't really judge, but they're good and get lots of thumbs up).

They are also kind of good for you, they have flax seeds (source of fibre, protein, omega-3), cacao powder (antioxidants, magnesium, manganese), maple syrup (calcium, iron, magnesium, zinc) and of course, black tahini (a great source of calcium, magnesium, iron, zinc, vitamin E and B-vitamins... among some other things too).

I even read online that black tahini is a natural remedy for grey hair.  However, I don't have grey hairs yet and I've already fallen for the 'natural hair dye myth' once before - The one where you can supposedly dye your hair with coffee. You can't. I poured coffee on my head, let it soak, and the result was not the luscious brown locks pictured on Pinterest, my hair was the same but, it just smelt of coffee and I was left with my mother and sister mocking me. 

Anyway, enjoy this recipe. I do, very much. My friends who have tried it also enjoy it.

WARNING: You won't be able to just make this recipe once. You will make it once, then probably the next week to share with someone, then again the next day because one batch wasn't enough. Before you know it you've spiraled into a Black (Tahini Brownie) Hole and won't be able to think about anything other than these. It's OK though, who needs pants that fit or friends or a boyfriend or a job? You have brownies, and they will bring you all the fulfillment you need. 

 

  Black Tahini Brownies // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

BLACK TAHINI BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup black tahini
120g raw or dark chocolate, roughly chopped

METHOD

  1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.
  2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.
  3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.
  4. Pour mixture into the tin and bake for 20 minutes or until just set (don't overcook your brownies!). 
  5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.

 

Breakfast Seed Bars
  Breakfast Seed Bars // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Breakfast Seed Bars // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is inspired by the breakfast bar my friend Ryo makes at one of my favourite Melbourne eateries, Walk Don't Run. These bars are as mindful and goodness-packed as they come.

They're super delicious, foolproof to whip up and make a winning breakfast when you're running out of time (or sprinting out the door!). 

These bars also make awesome snacks after a workout, in-between meals and are PERFECT when hiking. 


Breakfast Seed Bars

Makes 10-12 bars
Prep time: 10 minutes
Setting time: about 2 1/2 hours

INGREDIENTS

1 1/2 cups sunflower seeds
3/4 cup pepitas
1/4 cup macadamia nuts
1/4 cup goji berries
1/4 cup sesame seeds
1/4 cup cacao nibs
1/4 cup white chia seeds
1/4 cup linseeds (flax seeds)
1/2 cup raw honey or rice malt syrup
1/3 cup tahini, cashew butter or other nut/seed butter of choice
40g cacao butter, melted

METHOD

  1. Place all ingredients in a bowl and mix with a wooden spoon until well combined.
  2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with bakingg paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2 1/2 hours or until firm.
  3. Once the mixture is firm, cut into 10-12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.
Golden Mylk Sunshine Smoothie
  Golden Mylk Smoothie // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Golden Mylk Smoothie // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

I'm not going to lie, when the golden mylk trend started I was all over it like a rash. I was ordering golden mylk lattes at cafes (no shame - i'm one of those people), I was creating golden mylk hot chocolates at night and I was even making the below recipe, golden mylk smoothies, after the gym or pool. I just couldn't get enough of that sweet golden liquid, but for good reasons! 

This smoothie is amazing for helping with inflammation (thanks turmeric) and great for anyone who does labourious work or hits the gym regularly to help those sore muscles.  The black pepper in this smoothie plays an important factor, as it boost the bioavailability of curcurmin (aka it makes it easier for our bodies to absorb the goodness from turmeric). The ginger in this smoothie helps to ease the digestive system and can be good for anyone experiencing nausea.

Frozen bananas are my favourite friend when it comes to smoothies as not only do they add a creamy texture and cool your drink down, they are also packed with energy to keep you fuelled. Bananas are also great for making you happy due to high levels of the mood-enhancer tryptophan! So not only does this drink look like sunshine - it will have you feeling like sunshine too!


GOLDEN MYLK SUNSHINE SMOOTHIE

Serves 2
Prep time: 5 minutes

INGREDIENTS

2-3 frozen bananas
600ml plant-based milk (almond or coconut)
2 heaped tablespoons cashew or almond butter
1-2 medjool dates, pitted
3/4 - 1 teaspoon turmeric
3/4 - 1 teaspoon cinnamon
1/4 teaspoon ginger
pinch cardamom
pinch black pepper
1 tbs raw honey or rice malt syrup (optional - i don't use either)
1 scoop vanilla protein powder (optional)
1 cup ice (optional)

METHOD

  1. Place all ingredients into your blender and blend until smooth. Pour into two glasses and enjoy immediately.

Note: To make this into a 'thick shake' add a scoop of plant-based ice cream (refined sugar-free, of course!). 

Caramel Slice
  Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

I'm not normally one to brag about my recipes, however this slice seriously towers over any store-bought (healthy) caramel slice. The taste really is next level with the perfect balance of salty and sweet. I would say this recipe is one of my most adored from friends and family and its the one thing I'm always requested to bring a long to any kind of event.  

To make this recipe simple there is almost no cooking required for this slice - with most of the work being done by a food processor! Too freakin' easy!


Caramel Slice

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free

Makes 9-12 squares
Prep time: 25 minutes, plus soaking and freezing

INGREDIENTS

Cookie base
50g (1/3 cup) macadamia nuts
80g (1/2 cup) almonds
80g (1/2 cup) buckwheat groats
90g (1 cup) desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
seeds from 1/2 vanilla bean (optional)

Caramel filling
14 medjool dates, pitted
1/2 teaspoon salt
155g (1 cup) cashews - soaked in water overnight or for minimum 3 hours
125g (1/2 cup) almond butter
160g (1/2 cup) Coconut 'dulce de leche' or store bought coconut spread
60ml (1/4 cup) coconut cream

Chocolate topping
100g melted raw or dark chocolate (at least 70%)
1 tablespoon coconut oil
1/4 teaspoon salt
35g (1/4 cup) caramelised buckwheat/'buckinis'

METHOD

  1. Place all the cookie base ingredients in a food processor and blitz until the picture is a breadcrumb-like texture and just starting to come together.
  2. Remove the mixture from the food processor and press into the bottom of a 24 x 19cm slice tin/dish to make a smooth base about 1cm (1/2 inch) thick. Cover and place in the freezer.
  3. Clean the food processor out with paper towel and then put in all ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.
  4. Remove tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.
  5. For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt.
  6. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer. Once the chocolate has hardened, after about 20 minutes, you're ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.