Vegan Caramel Slice Recipe

Experience the guiltless pleasure of this vegan, low calorie classic dessert.

Makes: 24

Time to cook: 20 minutes

Equipment

• 16 x 26cm (base measurement) slice pan

Ingredients

• 90g (1 cup) rolled oats
• 30g almonds, roasted
• 60g fresh dates, pitted, chopped
• 2 tablespoons coconut oil
• 2 tablespoons light coconut milk
• 1 tablespoon rice malt syrup
• Sea salt flakes, to serve (optional)

Caramel filling

• 145g (1 cup) cashews
• 200g fresh dates, pitted, chopped
• 60ml (1/4 cup) light coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons rice malt syrup
• Pinch sea salt flakes

Chocolate topping

• 50g (1/2 cup) raw cacao powder, sieved
• 80ml (1/3 cup) coconut oil
• 150ml rice malt syrup

Method

• For the filling, place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 2 hours. Drain well.
• Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease and line the base and sides of a 16 x 26cm (base measurement) slice pan. Spread oats over prepared tray. Bake, stirring halfway, for 6 minutes or until golden and aromatic. Process oats and almonds until coarsely chopped. Add dates, oil, milk and rice malt syrup. Process until a sticky mixture forms. Press into prepared pan. Bake for 8 minutes or until firm. Cool completely.
• Process the cashews until finely chopped. Add the dates and coconut milk. Process well, scraping the sides occasionally, until well combined. Add the oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in the freezer for 1 hour or until firm.
• For the chocolate topping, place all the ingredients in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Pour over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Use a sharp knife to cut into 24 squares. Sprinkle with sea salt, if using.

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The Best Vegan Chocolate Mousse Recipe

A vegan chocolate mousse that is delicious! Need we say more? 

Serves: 4-6

Time to prep: 10 minutes

Ingredients

• 400 ml can coconut cream.
• 1/2 cup raw cacao powder.
• 1/4 cup rice malt syrup.
• 1/4 cup chia seeds.
• cacao nibs, optional.

Method

• Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth.
• Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like. 
• Chill in the fridge for at least 3 hours, or until firm. 

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Top 5 Vegan Protein Smoothie Boosts

By BRENDAN BRAZIER

A smoothie is a delicious and simple way to add extra protein into your day, whether it's first thing in the morning or after your workout for recovery. Plant-based protein is my go-to because it is alkaline forming, nutrient dense and sustainable. To keep sugar low and nutrients high, I recommend grabbing your blender and making smoothies at home rather than purchasing them premade.

Here are my five favorite protein boosts to add to smoothies:

1. Hemp Seeds

These tiny hemp seeds are a source of complete protein. They provide a creamy, nutty taste and are high in plant-based omega-3s. Tip: You can either blend hemp seeds into your smoothie or sprinkle them on top for an added crunch.

2. Nuts

Almonds, walnuts, hazelnuts, Brazil nuts, cashews, pecans and a host of other nuts offer high amounts of protein, fibre, vitamins and minerals and are easy to incorporate into a smoothie. Tip: If you don't have whole nuts on hand, add a tablespoon of your favorite nut butter and blend.

3. Flaxseeds

Flaxseeds are rich in omega-3s, an essential fatty acid. Grind your flaxseeds with a mortar and pestle or coffee grinder to increase absorption, or you can buy them already ground. Tip: Flaxseeds also add a creamy texture to smoothies.

4. Kale

Most people don't realise how much protein greens have in them. One cup of kale provides three grams of protein and a multitude of vitamins and minerals. Tip: If your smoothie contains nondairy milk and fruit, this dark, leafy green goes unnoticed in taste.

5. Plant-Based Protein Powder

When choosing a protein supplement, whether female or male, look for one that is multisource -- meaning it contains more than one plant-based protein source. This ensures that you're getting all the essential amino acids you need. Also avoid artificial flavors, colours and sweeteners and highly processed soy.

Brendan's Melon Protein Smoothie (originally from Vega's Recipe Center)

Prep Time: 5 minutes

Yield: 1 serving

Ingredients

• 1/2 small honeydew melon
• 1/2 lime, juiced
• 1/4 avocado
• 1 cup of water
• 1/2 cup of ice
• 1 serving your favorite vegan vanilla protein

Directions

Mix all ingredients together in a blender and enjoy within 45 minutes of finishing your workout.

Brendan Brazier is a former professional Ironman triathlete and two-time Canadian 50km Ultra Marathon Champion. He is now a successful performance nutrition consultant, bestselling author of the Thrive book series, formulator of the award-winning line of plant-based Vega nutritional products and creator of Thrive Forward, an online video series designed to inspire and educate about plant-based nutrition. His latest book, Thrive Energy Cookbook, is out in March.

For more information, visit Brendan’s website and follow him on Twitter and Google+.

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