Mini Caramel Tart (Clean Eating, Vegan, Paleo, Gluten Free, Dairy Free)

One of my most favourite sweet treats is caramel slice/tarts, yummy biscuit base with sweet smooth caramel and a chocolate topping. After being inspired by a couple of images on Instagram lately I decided that I’d experiment myself and play around and see how I would go doing one the my clean plate way. I found that I had my biscuit base too thick so have adjusted the recipe now accordingly to omit a tiny bit of the coconut flour to help make it a little thinner! This is so sweet and its amazing how eating clean/vegan/paleo you can make your caramel flavour using dates and basically making a paste!!! I just made this for the kids and I for dessert and WOW!! So sweet, you only need a little piece but the kids were absolutely impressed. I didnt tell them it was one of my healthy recipes, I just said we have caramel slice for dessert. I cut this into 8 pieces as its quite sweet a little goes along way. And ofcourse I have to make it into a cute little tart!! But you can use this in a small square dish for a slice. I used a mini spring form pan.

You know the most amazing part…..IT’S GUILT FREE!!  Full of fibre,  protein, healthy fats….isnt that enough to put a smile on your face!!  Your taste buds will be thanking you too!!

So here is my version of a mini caramel tart. (I did use 2 Tbsp of coconut flour but have omitted one Tbsp to make the base thinner)


Mini Caramel Tart

Serves 8

1 Tbsp coconut flour
1 T almond meal
1 tsp coconut oil, melted
1 tsp honey
1/2 tsp cinnamon

Mix together (add a tiny bit of water if needed to make a dough, can be a little crumbly but still quite wet to stick together) and press into mini spring form pan or small square oven proof dish thats lined with baking paper. Bake in a preheated oven for 10 minutes on 160 degrees C fan forced. Let cool slightly. Tip: wet fingers or back of a spoon to press into dish.

3/4 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
optional 1 Tbsp honey or rice malt syrup

Put all caramel ingredients in a blender and blend until smooth, this should be a thick paste like you could spread it on toast. Dates are pretty sweet so you probably wont need the honey in this at all, have a taste test and see what you think but be careful as you might not want to stop at one little taste test!! If too runny add a little almond meal or if too thick add a little more coconut oil. Grease the edges of the pan with coconut oil so the caramel layer comes away nicely. Once you have the right consistancy and its nice and smooth press over tart coconut base. Wet the back of the spoon this will stop it from sticking and let you smooth the layer out perfectly.

Chocolate Layer:

Now you can either just use some dark chocolate over the top, which is quicker option or make your own chocolate topping, it will be Paleo then too.

1.5 Tbsp Almond butter
2 tsp coconut oil
1 tsp honey or rice malt syrup

Blend in a small bowl making sure your coconut oil isnt lumpy and all blended well. Pour and spread evenly over the top and place in the freezer for an hour or so. If you can wait that long!




Healthy Museli Bars (Nut free, No Refined sugars added, Clean Eating, Dairy Free & Gluten Free option)

4 of my kids are back at school on Monday to start the new school year, I have one in reception, one in year 2, one in year 7 and one in year 8. Sabrinah started kindy last week…she is a big kindy girl now and turns 4 on Wednesday!! And what’s funny is that all my 5 kids have now attended this kindy, Jordan started there in January 2004 and 9 years later here’s #5 Sabrinah going there…amazing!!  Heres my big kindy girl last Wednesday on her first day of kindy which happened to be a full day!  She’s lalaloopsy mad!



With school going back I am in baking mode for school lunch boxes….healthy ofcourse!!! Today I was playing around trying to make the kids a yummy museli bar without the crappy sugars and am happy to say it was a success! You can make this gluten free too but you have to search for gluten free oats (or museli). Or maybe use cornflakes (making sure they are gluten free which they sell in health food shops or in the health food section of supermarkets. I almost made this with coconut oil but thought I’d stick with butter first and see how it works then try coconut oil (its more clean then). I havent added white or brown sugar to this at all, its sweetened with rice malt syrup but you can use honey or maple syrup but rice malt syrup is lower in natural sugar.  These make a crunchy museli bar too.


Healthy Museli Bars

makes 14

2 cups organic rolled oats

1 cup puffed rice (or rice bubbles)

100 grams butter (or dairy free nuttelex)

1/2 cup  rice malt syrup or honey or maple syrup

1 tsp cinnamon

1/2 tsp vanilla essence

1/2 cup unsweetened shredded coconut

1/4 cup dried dates or sultanas  or a mix of dried fruit, chopped

1/4 cup  pumpkin seeds

3 Tbsp sesame seeds or sunflower seeds or mix of both

optional 1/4 cup dark chocolate chips


First preheat your oven to 180 degrees C.  Line a half size lamington baking tray (mine is approx 28cm by 20cm I think).  In a medium saucepan over a medium heat combine butter and rice malt syrup.  Melt the butter into the syrup stirring occasionaly, once melted bring to the boil and keep an eye on it.  I was stirring mine making sure it didnt burn.  Do this for a minute or so and the  sauce will start to thicken slightly and then take it off the heat and add the vanilla essence and stir.   Let it cool a few minutes while you prepare the dry ingredients.

In a large bowl mix all the rest of the dry ingredients then carefully pour in the butter mixture and mix to combine.  Press into the prepared tray,  heres a trick wet your fingers or wet the back of a spoon then start to press, it will stop the mixture sticking to your fingers and spoon.  Bake in the oven for 20 minutes until nice and golden, the smell this makes around the  house is divine!   Allow to cool half an hour or so in the pan then transfer to finish cooling in the fridge.  Dont cut this until its thoroughly cooled.  That way it wont be all crumbly.  Some tiny bits will crumble but not too badly, you will get nice neat slices!




Triple Layer Cookie Dough Slice (Clean Eating, Gluten Free, High protein)

Well if you all loved the snickers bar slice then this will quickly become your newest favourite guilt free clean eating treat. I love cookie dough and do have a bit of a sweet tooth (but prefer to get my sweetness from natural ingredients not the yukky refined sugars). I love the clean eating chocolate recipe thats on my blog so thought I could adapt that somehow. I have seen cookie dough balls before and thought I’d adapt this idea and mingle the two together and voila the most rich and decadent slice to match the yumminess of the snickers bar slice. This slice has 3 layers of absolutely awesomeness!!! I will refer to 2 options, one with protein powder and another without. Enjoy!!


Triple layer Cookie Dough Slice

Chocolate Layers (this will form top and bottom)
1/3 cup almond butter
1/4 cup coconut oil (not melted!!)
1 tsp vanilla
1/2 tsp cinnamon
1-2 Tbsp rice malt syrup, honey, maple syrup or preferred sweetener to taste
3 Tbsp pure cocoa powder

Mix all ingredients in a bowl making sure the coconut oil is all squished and not lumpy, you can blend it all in a food processor if you wanted to do it quicker.
In an 8×8 inch or equivalent rectangle size if you dont have square, line with glad wrap so it wont stick. And press about half of the chocolate mixture in the bottom, wet your fingers so it wont stick to your fingers. Save the remaining mixture for the top

Cookie Dough Layer
3/4 cup almond meal or flour (if not using protein powder then use a full cup)
1 scoop of cookies and cream whey protein powder or vanilla protein powder (omit and add extra almond meal as mentioned just above)
1 tsp vanilla

1/2 tsp cinnamon
1-2 Tbsp plain greek yoghurt (I use Chobani 0% fat free, plain) this helps to make it more soft and dough like
optional is roughly chopped dark chocolate.

Combine all the above ingredients. Press over the first layer of chocolate. Then carefully press the remaining chocolate mixture. Place in freezer for about an hour and cut into 16 pieces. Or could do 12 larger ones.

Now to try to stop at just one!!! Its not easy!! Store in the fridge or freezer, if placing ontop of one another place grease proof paper between them. I am hiding mine in the back of the freezer from myself. These could be dangerous….lucky its all clean and healthy fats!!!



Clean Eating Snickers Bar Slice (Gluten Free, Lactose Free)

OMG!!!! Well thats how I have to start this post. This slice is seriously out of this world!!! Totally clean eating and it really does taste like a snickers bar just without all the bad fats, sugars etc. I was really impressed. This recipe is adapted from a recipe I found on Instagram by @tastyhealth, she used peanuts but as my tummy doesnt like peanuts so much I decided to try it with some freenut butter and cashews instead and I love love love the flavour! Ahhhhhhhhhhhhhmazing!!!!  I used a slightly larger square dish so my slice is a little thinner.  Each piece tastyhealth says is just under 70 calories, 3.5 grams of protein, 4 grams carb and  4 grams of fat.  TRY IT!!



Clean Eating Snickers Bar Slice

Makes 24 little pieces


1/3 cup almonds

1/2 scoop cookies and cream whey protein powder (can use vanilla or chocolate)

2 tsp pure cocoa

1 Tbsp unsweetened shredded coconut

8 dates

(1-2 tsp water or coconut oil optional if needed to make it a little stickier)

Put all above ingredients in a food processor and blend.  Push into a square dish lined with glad wrap or grease proof paper.



1/3 cup freenut butter (or peanut butter)

1  scoop cookies and cream whey protein powder (or vanilla)

1/4 cup roughly chopped cashews (or peanuts)

1/4 cup water

(I personally dont think a sweetener is needed but its personal preference)

Mix together in a bowl and spread over crust.



4 rows of greens organic 85% dark chocolate

(optional 2 tsp rice malt syrup) but again I didnt use it, but thought I’d mention it incase you have a sweet tooth!

Melt chocolate and pour over filling.  Refridgerate or place in the freezer if you want to try this quicker!!  Until chocolate is set.

I do have a fully clean eating chocolate recipe on my blog, you could use this as the top layer.




Mini Chocolate Peanut Butter Pie (Clean Eating, Gluten Free, Dairy Free, Vegan)

For all those peanut butter lovers out there,  I have to have peanuts sparingly, my body doesnt like them.  Pity as my taste buds do!!  But my kids love peanut butter so this little treat was a big hit!!

So simple to make.  Kinda like a peanut butter cup they have in the US,  I dont even know if we get them in Australia???


Mini Chocolate Peanut Butter Pie

Serves 4


1/2 cup of raw nuts (cashews/Almonds I used)

2 Tbspn unsweetened shredded coconut

8 pitted dates

1 Tbsp water

2 tsp pure cocoa

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer.



Approx 1/3 cup natural peanut butter (I just did a couple of dessert spoonsful, maybe 1/3 cup)

1 Tbsp rice malt syrup or honey or sweetener of choice

Mix together and pour over crust and pop in the freezer while you prepare chocolate



2 rows of greens organic  85% dark chocolate melted

(or to be completely clean….1 Tbsp almond butter, 2 tsp coconut oil, 1 tsp pure cocoa and about 1 tsp of rice malt syrup or honey (sweeten to taste) mix together and pour over peanut filling and freeze for an hour)

So simple, just pour melted chocolate over the peanut filling and freeze for an hour!




Mini Chocolate Mousse Pie with Caramel Shards (Clean Eating, Gluten Free, Dairy Free)

Yes thats right you read the above correctly Chocolate Mousse Pie with Caramel Shards……..and its 100% clean!!!!   This is absolutely delicious and so easy,  the only pain in the butt part are the shards but you can omit them, I was just wanting to test myself and see if it will work.  I usually make my desserts mini as most times its just me that likes them and if I do love them I wont go overboard lol.  But this is another pie that my kids loved and I didnt tell them the main ingredient was infact………AVOCADO!!!!   I was sitting impatiently waiting for my kids to finish their little piece so I can yell out ‘you just ate avocado….surprise!’   lol   My 13year old said ‘Really!?! But it taste so nice’  lol

Basically its the same pie crust as the lemon cheesecake,  its my go to base for pies and tarts that are sweet.

Another recipe I’m pretty impressed by lol  getting a bit gamer in the kitchen with those clean eating caramel shards…..all refined sugar free too!!


Mini Chocolate Mousse Pie With Caramel Shards

serves 2


1/2 cup of raw nuts (cashews/Almonds I used)

2 Tbspn unsweetened shredded coconut

5 pitted dates

1 Tbsp water

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer


1 small avocado (or about half a large one)

2 Tbsp pure cocoa

2 Tbsp rice malt syrup

1/2 tsp vanilla

pinch salt

Using a stick mixer blits all ingredients together until smooth.  Pour over base and freeze for 4 hours or so.


1/4 cup rice malt syrup

1 tsp butter (or dairy free spread, but this amount of butter should be fine for those lactose intolerant like my daughter) or use water instead.

In a small saucepan bring butter and syrup to the boil stiring.  Then stop stiring and let it boil watching it carefully, after 30 seconds give it a quick  stir to check its progress, it will start to get thicker.  After about 2 minutes (watching so carefully so it doesnt burn) it should be ready to take off the heat let stand for a minute to thicken a little more.  Then over a piece of grease proof paper spoon some mixture up and gently let it drizzle from a distance above the paper going back and fourth.  Put in fridge to cool and set.

When pie is ready break up shards and place on the middle of the pie.  I did find that as it was warm in the house it started to bend over a little but it didnt look too bad and added to the effect a little.



Choc Almond & Coconut Slice (Gluten Free, Low Fodmap, Lactose Free, Clean Eating, Low Carb, Vegan)

This slice would have to be one of the best recipes I have come up with.  So simple, no bake and  it includes 3 of my favourite ingredients, chocolate, coconut and almonds, how can you not go wrong with those 3 ingredients.  Packed full of protein, fibre, healthy fats, antioxidants! And if you like bounty chocolate bars then you will love this.  You can mix this with any nuts if you prefer something else, macadamias would be yummy!  Added crunch with chopped almonds (or you could leave them out but really the slice is much better with the chunky almond pieces.  Go on and treat yourself 🙂

Choc Almond and Coconut Slice

Serves 12-16

1 1/4 cup unsweetened shredded coconut

1 1/4 cup almond meal

1/2 cup coconut oil, melted

1 tsp cinnamon

2 Tbsp rice malt syrup or maple syrup (or leave out if you prefer)

200 grams dark chocolate (I love the Dark Ghana chocolate by whittakers)

1/2 cup roughly chopped roasted almonds

1 Tbsp coconut oil (extra)

1 Tbsp rice malt syrup or maple syrup (extra, optional)


Line an 8×8 inch baking dish with grease proof paper (makes it easier to lift out the and less cleaning up!).  In a bowl combine, coconut, almond meal, cinnamon, syrup and coconut oil and mix to combine.  Press into the pie dish and place in the freezer to chill (or fridge) while making the chocolate topping.  In a large glass bowl melt chocolate and extra coconut oil together in the microwave or over a saucepan of boiling water making sure the heat proof bowl doesnt touch the boiling water).   Take the slice base out the freezer and sprinkle the roughly chopped almonds over the top then pour over the melted chocolate and carefully spread out over the top.  Refridgerate for an hour to set the chocolate then slice into 12 to 16 pieces and enjoy!

(another option is adding a couple of tablespoons of chia seeds for extra health benefits in the almond, coconut mixture or add sultanas or dried cranberries if you can tolerate dried fruit.


Blueberry Ripe Slice (Gluten Free, Low Fodmap, Clean Eating, Vegan)

I adapted this recipe from who wrote the book I quit sugar.  She used raspberries but since my kids prefer blueberries I thought I’d changed the recipe to suit.  It is low in sugar sweetened by rice malt syrup, no refined sugars used at all.  But feel free to use raspberries, strawberries or cherries (cant use cherries if on the low fodmap diet though).  Not the prettiest of things but would have been more awesome with the red berries in it than the blue as it blended in.  This is full of healthy fats too so makes it even better to eat!!

Blueberry Ripe Slice

1/2 cup coconut oil

1/4 cup salted butter (or dairy free spread if lactose intolerant) – Sarah recommends salted as it gives it a nice kick!

1-2 Tbsp cocoa (depending on taste)

1-2 Tbsp rice malt syrup

1/2 cup unsweetened shredded coconut

1/3 cup fresh or frozen blueberries (I used fresh, costly though!!)

1/2 cup roughly chopped nuts (optional) use any type, I used macadamias in part of the slice.

Melt the oil and butter in a saucepan, stir in the cocoa and syrup.  In a square 8×8 inch dish spray with olive oil spray and cover with grease proof paper, I forgot and it made it harder to get out.  Then sprinkle the coocnut and blueberries evenly over the bottom.  Pour the chocolate mixture over the coconut/berries mix making sure is all spread through out the dish evenly.  Place in the fridge or freezer to set then cut or break into pieces.

I also added a few macadamia nuts to one of the edges to try out, really yummy!!  But heres how it should look before you pour over the choc mixture.

Flourless Vanilla Tahini Choc Chip Slice (Gluten Free, Clean Eating, Vegan, Lactose Free)

Trying to use up some ingredients in the fridge/pantry and making some healthier snacks for the kids for school,  I always have a variety of nuts on hand but with a no nut policy at school I needed to think outside the box.  I had some tahini that needed to be used up and a tin of chickpeas from my clean eating days but on the low fodmap diet chickpeas.  I was happy with the result and kids absolutely loved them!  I even managed a tiny little centimetre size piece to test it, yummy and no ibs symptoms either from that tiny piece…phew!    Oh and those on the low fodmap diet this recipe isnt suitable during the elimination phase as chickpeas is a known fodmap.  If you know you can tolerate chickpeas then go for it and enjoy, please assess your own tolerance.

How can I make tahini and chickpeas appealing to 5 kids? Here’s how….


Flourless Vanilla Tahini Choc Chip Slice

makes 12

1 cup tahini

1 tin of chickpeas, drained

1/4 cup rice malt syrup (or maple syrup)

2 tsp vanilla essence

2 egg whites

1 tsp baking powder

1/2 tsp cinnamon

pinch of salt

1/4 cup choc chips (either dark, milk or dairy free)


Preheat oven to 160 degrees (fan forced) and spray/grease square 8 inch dish with coconut oil or olive oil spray or use butter/dairy free spread (like nuttelex) and then add a piece of grease proof paper (this makes it much easier to just lift out after cooking and spraying first helps to keep the paper in place. In a food processor combine all ingredients except for the choc chips.  Mix until smooth and thoroughly combined, stopping to scrape down the sides.  Mix in the choc chips.  Pour into the dish and bake in the oven for about 25-30 minutes.  Allow to cool a little before lifting out the dish.  Cut into squares.  Store in the fridge in an airtight container (can be frozen).

Banana Coconut Cream Pie Slice

If you were going to make anything clean eating this would have to be it…’s my absolute favourite sweet treat so far.  Infact I made this for mothers day along with lots of other clean eating goodies and this was also my mums favourite.  Make sure you use a nice ripe banana though!   This slice is so hard to resist, its a great slice as its stores in the freezer so you can make this in advance like many other of the clean eating slices and you always have a yummy treat on hand.  I urge everyone to try this one, you certainly wont be disappointed!!

Makes 12-16 Bites

Filling Ingredients:

  • 1/2 Cup Natural Almond Butter (or peanut butter or cashew butter)
  • 1/4 Cup Light Coconut Milk
  • 1 Tbsp Vanilla
  • 1/2 Cup Shredded Coconut
  • 2 Tbsp Honey or Maple Syrup (100% natural)
  • 1 Ripe Banana

Crust Ingredients:

  • 1/2 Cup Shredded Coconut + Extra for Topping
  • 1 Cup Raw Cashews or almonds or peanuts (I made this with almonds)
  • 1 Cup Pitted Dates
  • 2 Tbsp Water (only if your dates are dry and crust isn’t sticking together)


  1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside.
  2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra coconut for topping).
  3. Grease an 8×8 baking pan or glass dish with a healthy oil.
  4. Press crust mixture evenly into baking dish.
  5. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  6. Add extra shredded coconut over the top.
  7. Cover with saran wrap and freeze overnight.
  8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately, store left overs in freezer.

Here’s my little Mother’s Day lunch set up,  I made clean eating chicken and dumpling soup with the banana coconut cream pie slice, choc mint slice and snickerdoodle slice (recipe to come) as well as clean eating apple pie (recipe to come).   Plus  I made rocky road brownie slice sadly thats not clean at all lol. 


Recipe from