Raw Pecan and Caramel Tart

This recipe was a real winner!!! Took me all of 10mins to make!! and 5mins to get eaten by the family...


1 cup Raw Pecans

1 cup Saltanas


Blend until fine. Tip out and press into your prefered dish. put in freezer until your ready to put the top on.



1 tbsp Cacao (i use Eco)

4 dates

1/4 cup of maple syrup

1/4 cup of coconut oil/butter melted

1/2 cup almond butter


Blend until smooth, then carefully spread over the base mixture.

Place in the freezer until your ready to eat it ( 30mins if in a hurry!!!)


Dish it up with some homemade icecream or greek yoghurt!!! yumyumyum....

Homemade Twix Bars

I love this little treat, but warn you now, make sure you have a bit of time. I took 1hour !!!

Great as a gift or treat that's kept in the freezer or a school lunch box snack.  


For the Base

1 & 1/4 cup GF crispy rice cereal (I use Nature’s Path)

1/4 cup maple syrup

2 tbsp peanut butter*

1/1 tsp pure vanilla extract

pinch of fine grain sea salt


For the Date Caramel


200-210 grams pitted soft Medjool dates (about 1 & 1/4 cup pitted dates)

1 tbsp peanut butter*

1 tbsp almond milk, or more if needed

pinch of fine grain sea salt


For the Chocolate Coating


1/2 cup dark chocolate bar
1 tsp coconut oil (optional)

1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Soak dates in water until soft (only if necessary) and drain. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.

6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.

Substitution Notes


1) The maple syrup can probably be subbed for honey (if you include honey in your diet). Agave won’t hold together as well since it’s not as “tacky”, but it will hold together when kept in the freezer. It will fall apart at room temperature though.

2) You can sub peanut butter for sunflower seed butter as a nut-free option.