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Nut free vegan salted caramel slice

On a scale of 1 to kicking the week of juuuuust right, I’d vote this sits on the upper end of the scale – would you agree? Been absolutely hanging to remake an old favourite, raw caramel slice, but wanted to also add a twist on this occasion so I’ve made it totally nut free!

Nuts don’t always agree with everyone’s digestive system and I know so many people who ask for nut free alternatives for raw treats, so I’m doing my best to support you, them, everyone by creating as so. The use of tahini and sesame seeds in this treat makes it a treat rich in calcium, not to mention fibre in abundance and plenty of essential fatty acids too.

Whilst it might be tempting to eat a whopper of a serve because it’s so delicious and contains nutritious ingredients, I’d suggest slicing it into about 20 pieces to save yourself from doing so. Store in the freezer and enjoy as afternoon pick me up.

Feedback from kiddy winks is that it’s yummmmooooo too and that’s a 5 star review in my eyes!



Gluten free : Dairy Free : Refined sugar free : Nut Free : Vegan

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

Chocolate topping:
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.

*If you don’t have medjool dates (they are admittedly fairly pricey!) then you can use dried pitted dates, but soak them for 10 minutes in boiling water first, then drain and use. They’ll have the lovely softness you need for the recipe by doing so.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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