My new book is out – the first ever high protein vegan cookbook, titled ‘High Protein Vegan: Hearty Whole Food Meals, Raw Desserts and More’. It’s available now from the places listed on this page and I’d like to share one of my favourite recipes from it.
Raw Caramel Slice
Gluten-Free, Soy-Free, Nightshade-Free, Onion- and Garlic-Free, Under 45 minutes
Kitchen time 10-15 minutes, Setting time: 30-60 minutes
A raw vegan version of an old favourite with a chewy caramel filling and thin chocolate topping, this slice is delicious and tastes a little bit like caramel nougat chocolate bars, only better. It can be made as a slice in a square pan, or as a torte in a round springform tin. For best results use almonds for the base, although walnuts or pecans will also make a great slice.
I recommend using refined coconut oil for this recipe.
For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid
For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)
For the chocolate topping:
1/4 cup coconut oil, liquid
a pinch of salt
2-3 tablespoons raw agave syrup
1/2 cup cacao or cocoa powder
To make the base, process the almonds and salt in a food processor until crumbly, but not too fine (some will resemble almond meal, and some will be more like the nut pieces that go into pesto). Add the dates and process until no large pieces remain. Process through the coconut oil until evenly mixed in. Press the mixture into a greased or lined 20cm (8”) square or round baking tray.
To make the caramel layer, process the dates and salt in a food processor until it is finely ground and forms a ball. Add the coconut oil and nut butter and continue to process until thoroughly mixed through (you may need to stop the processor and break up the ball with a fork a couple of times). Press this mixture into an even layer on top of the base.
Prepare the chocolate topping by combining the coconut oil, salt and agave in a bowl. Stir through the cacao and mix until evenly combined, adding more agave if you like. Spread this on top of the caramel layer (you may need to use your hands to spread it) and allow to set at room temperature for at least half an hour before slicing, or until the chocolate topping has set.
What to expect from ‘High Protein Vegan’:
•Innovative ways to serve legumes and vegetables
•Better photos: since writing my first book I’ve learned more about working with natural light and put extra effort into composition and styling, along with upgrading my lens. All the photos in this book are taken with natural lighting.
•Vegan sausages! Bratwurst, Kransky, Frankfurter and more…
•Soy-free tofu, and recipes to use it in
•Raw desserts and raw meals, all without a dehydrator
•All the answers you’ll need for when people ask “where do you get your protein?”
•Recipes to impress anyone, for a variety of occasions
Similar to ‘Triumph of the Lentil’, this book also has:
•Minimal premade products – recipes totally from scratch including laksa and Thai green curry – make meals easily from fresh ingredients, with a taste that is superior to using shop-bought pastes.
•Soy-free options for all recipes. While the book itself is not soy-free in that it doesn’t specify to use soy-free miso or soy-free vegan milks, the soy allergy of my main taste-tester means that all the recipes have been made using soy-free ingredients.
•Mostly gluten-free recipes
•Cook-friendly, frustration-free layout – I like to cook from cookbooks and designed this one with how I want a cookbook to be – easily readable recipes from a distance, with the ingredients and instructions on the same page.
•Colour photos with nearly every recipe
•Whole foods – no refined grains, margarines or ‘fake’ things in sight.
•Index by ingredient – make use of seasonal vegetables and whatever cooked legumes you have on hand
•Recipes suitable for small households – many recipes make 2 servings, while all other recipes make more servings that reheat well or can be stored uncooked in the fridge for cooking up later.
•Lots of everyday recipes – these were all tested with two young children to look after and mostly with ingredients that I can find locally though the whole year. I don’t have the time to spend hours in the kitchen for every meal and have timed every recipe to show just how little hands-on kitchen time some of them take.
•Real meal recipes – This is the stuff I cook at home – not a bunch of appetisers, fancy breakfasts and complicated side dishes but mostly hearty recipes that are either meals on their own, or completed with a very simple side dish.
For more information about the book, see http://highproteinvegan.wordpress.com/