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    7 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
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  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    6 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,

RAW CARAMEL ALMOND SLICE

GF:DF:SF:V:VG:PALEO

 

Serves 20

 

BASE:

½ cup walnuts

¼ cup almonds

½ cup medjool dates, seeds removed (approx 5 dates)

2tbsp coconut oil, melted

3tbsp raw cacao powder

1tbsp linseeds

1tbsp chia seeds

2tbsp rice malt syrup

 

CARAMEL:

¼ cup almond butter

2tbsp tahini

2tbsp rice malt syrup

¼ cup dates, seeds removed (approx 3 dates)

2tsp vanilla

1tsp maca powder

¾ cup chopped almonds

 

TOP:

3tbsp coconut oil

3tbsp rice malt syrup

3tbsp raw cacao powder

 

Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. If you need to loosen the ingredients to assist with blending, add a touch of water. Line a square cake tin (20cmx20cm) or loaf tin with baking paper, then evenly spread base into tin and place in freezer whilst preparing caramel and topping. Place all ingredients, except chopped almonds, in food processor and blitz until smooth caramel is formed. Spread over the base and top with ½ the chopped almonds, then place back in the freezer once again. To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate. Pour molten chocolate over the slice and spread evenly then top with remaining chopped almonds. Return slice to freezer and allow to set for approximately 4-6 hours. Serve from and store in the freezer up to 2 weeks.

 

+Nutrition Tip: given the richness of this slice, I would suggest just eating a small portion to satisfy your sweet tooth. I have recommended 20 serves from the slice. Remember, just because they are raw treats, it doesn’t mean we need to overeat and lose the nutrition we gain from other foods in our diet to create BALANCE.

 

 

Category

Snacks, Sweet Treats

Tags
beetroot, berries, cherries, chocolate, coconut, dairyfree, glutenfree, health, healthyfamily, healthytreats, minerals, nutrition, paleo, phytonutrients, rawfood, rawtreats, recipes, seasonaleating, strawberries, sugarfree, summer, superfoods, vegan, vegetarian, vitamins, wholefoods, yoghurt
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