Created by my daughter who makes sure there is a constant supply of these delicious morsels in the freezer (and yes, eating straight from the freezer is the best way to have them).

Her recipe was inspired by both Donna Hayes Coconut Caramel Slice and Merrymaker Sisters Paleo Salted Choc-Caramel Slice which she tweaked, added and tasted until she got it just right for her tastebuds.

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

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Raw Caramel Slice

Author Yasmeen Janschek

Ingredients

BASE

• 1/2 cup macadamias
• 3/4 cup almonds or almond meal
• 1/3 cup desiccated coconut
• 1 cup rolled oats
• 3 tablespoons coconut oil
• 2 tablespoons raw cacao
• 1 tablespoon pure maple syrup

FILLING

• 2 cups pitted Medjool dates approx 17 dates
• 3/4 cup coconut cream
• 1/2 cup coconut oil melted
• pinch sea salt

CHOCOLATE TOPPING

• 1/2 cup coconut oil melted
• 2 tablespoons cacao powder
• 1 tablespoon maple syrup

Instructions

• Grease and line a square baking tin with parchment paper

BASE

• Blend all the ingredients together until well combined - 10 sec in thermomix speed 8. Or just blend together in a food processor until it all comes together. Press evenly into the baking tin and pop into the freezer.

FILLING

• Mix all ingredients for 1 minute in thermomix speed 5 or blend in food processor until smooth.
• Remove the base from the freezer and spread the filling evenly over the base and pop back into the freezer while you prepare the chocolate top.

CHOCOLATE TOPPING

• Mix in Thermomix Speed 8 for 10 seconds until combined or just stir together in a small jar until combined
• Remove base and filling mixture from freezer, pour over the chocolate and even out with a blunt knife.
• Pop back into the freezer for a couple hours to set. Remove from freezer, cut into squares and store back in the freezer.

Notes

Eat straight from freezer is best.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. She’ll get a total kick out of seeing you bring her recipe to life.

Some other delicious healthy treats you might like are Cookie Dough Energy Balls and Raspberry Coconut Squares. 

I love filling my kids lunchboxes with fresh recipes and giving them something to look forward to at school at midday.

And it makes it all worthwhile when I hear my children say “I’m always excited to see what you’ve packed for my lunch, Mum!”

As a passionate home cook who believes in cooking simple recipes from scratch, I love creating tasty, nutritious recipes for my family and to share them with other parents.

As a mum, I relish the opportunity to nourish my children with home-cooked food, which means avoiding damaging additives like artificial flavours, preservatives, trans fats, and the refined sweeteners that are so common in processed, packaged food.

The 40 recipes in my Easy Wholefood Lunchboxes ebook are designed to be prepared and cooked in advance.

Most of them can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

It’s also amazing what goodies a Sunday sesh of a couple of hours can produce!

This recipe ebook is an ‘homage’ to kids everywhere who love eating, and who look forward to exciting and diverse lunches.

With over 200 lunchboxes to tackle every year (!), Easy Wholefood Lunchboxes was also created for the parents dreaming up a constant supply of delicious options  to keep their children happy and satisfied, while ensuring they are receiving vital nutrients as they grow physically, emotionally and intellectually.

The Easy Wholefood Lunchboxes eBook is split into 3 sections

1. My recommended lunch boxes, containers, drink bottles; my easy lunchbox system; and preferred ingredients
2. 20 sweet recipes
3. 20 savoury recipes

Plus a gorgeous photography to accompany each recipe.

I hope you’ll be inspired to create the simple, delicious recipes full of wholesome, real-food ingredients in your own home, helping your children to thrive and nourishing the whole family.

Enjoy these Raspberry Coconut Squares which is one of my kids’s favourite recipes included in the ebook.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura sugar
Vanilla powder
Milk
White spelt flour
Desiccated coconut
Baking powder
Sea salt
Shredded coconut

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Raspberry Coconut Squares

Prep Time 15 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

• 250 grams butter softened
• ½ cup rapadura sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup milk of your choice
• 1 ½ cups white spelt flour
• 1 ½ cups wholemeal spelt flour
• 1 cup desiccated coconut
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup raspberry jam I use St Dalfours
• 1 – 2 cups frozen raspberries
• ¼ cup shredded coconut

Instructions

• Preheat the oven to 180°C and line a square pan 20cm x 20cm pan with parchment paper.
• In a large bowl, cream butter and sugar on high until pale and creamy (around 2 - 3 minutes).
• Beat in egg, one at a time.
• Add vanilla and milk and stir.
• Combine white flour, wholemeal flour, desiccated coconut, baking powder and sea salt in a seperate bowl, add to the creamed mixture and fold in well.
• Place half the batter into the prepared tin and flatten using a wet butter knife.
• Spread the jam evenly over the base, then using wet butter knife carefully spread the remaining batter over the jam layer.
• Press the raspberries into the top of the batter and sprinkle generously with shredded coconut.
• Bake in preheated oven for 30-40 minutes, or until golden brown. Cool completely before
• cutting into squares. Store in airtight container for 4 days.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you bring my recipes to life.

It was great to see so many people eager to get inspiration to move away from nutrient-depleted boxed cereal, and onto much healthier wholefood options.

As a treat, I thought I would develop a bliss ball recipe especially for the participants, and to show them how stuck we tend to get, into boxing our meals into the morning, noon, and night time slots.

A big bliss ball (or two) isn’t just a snack or healthy treat. Because it is much more nutrient-dense than say, Weet Bix, it can be eaten for breaky along with a green smoothie or big glass of milk. There’s really no need to time-of-day define it.

The cacao powder in the bliss ball acts as a powerful antioxidant and immune-booster in its raw state.

The nuts and seeds offer a great source of fat and protein (chia seeds are very high in Omega 3s), and the dates provide a natural source of sweetness and an easily digestible source of fiber.

Coconut oil is great for boosting the metabolism and helping us feel satiated, as well as being anti-viral, anti-fungal. What a great immune booster!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

180 Nutrition Chocolate Protein Powder
Medjool Dates
Cacao Powder
Cinnamon Powder
Chia Seeds
Almonds
Nut Butter
Desiccated Coconut
Coconut Oil
LSA

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Brenda's Breaky Ball

Prep Time 10 minutes

Total Time 10 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 1/3 cup 180 Nutrition Chocolate Protein Powder optional
• 8 Medjool dates
• 1 tablespoon cacao powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 teaspoons chia seeds
• 1 tablespoon ABC nut butter
• 2 tablespoons desiccated coconut extra for rolling
• 3-4 tablespoons coconut oil
• 1 tablespoon LSA optional
• 1 cup raw almonds

Instructions

• Pop almonds into food processor or Thermomix and grind to a meal.
• Add the rest of the ingredients and process for approx 1 minute
• Roll into large balls in your hands, then roll in some desiccated coconut.
• Store in a container and pop in the fridge to set.
• Best left in fridge or freezer.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe and share on instagram remember to tag me @brendajanschek. Otherwise, feel free to pm me your photos via Facebook.

Some other delicious breakfast recipes you might like are Brenda’s Big Batch Bircher Muesli and Anti-Oxidant Smoothie.