Three is a sweet tooth in our household and it's not me.
I am more of a brie and cracker or chip and dip kinda girl. The sweet tooth in our house is my Hubby. His favourite sweet is caramel slice. I just can't bring myself however to make a sugary sweet caramel slice, it's just too sweet for my taste. I figure if I am the one making it then I have to enjoy it too, so I opted for a raw refined sugar free option and came across this Donna Hay recipe. It's full of cacao, nuts, dates and coconut oil which is more me. I hope you will try it, it truly is delicious and trust me you can trick a sweet tooth into believing its the real deal caramel slice as its gooey, rich and leaves you licking your fingers wanting more!
Raw Caramel Slice
- INGREDIENTS
- For the base:
- ¾ cup (120g) almonds
- ⅓ cup (25g) dessicated coconut
- 6 fresh dates, pitted
- ¼ cup (60g) coconut oil, melted
- For the caramel filling:
- 12 fresh dates, pitted
- ⅓ cup (95g) almond butter
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla bean paste
- pinch sea salt flakes
- For the ganache:
- ⅓ cup (35g) raw cacao powder
- ¼ cup (60ml) coconut oil, melted
- ½ cup (180g) rice malt syrup
INSTRUCTIONS
- You can use a pan to create a traditional slice, or use silicone moulds like I have. The silicone moulds are great as they make bite sized pieces and pop out of the tray easily.
- For the base: Place all ingredients for the base in a food processor and process for 1-2 minutes, or until the mixture resembles fine breadcrumbs. Press the base mixture into the prepared pan/or silicone moulds. Refrigerate as you prepare the filling.
- For the caramel filling: Place all ingredients for the filling in the food processor (you don't have to wash it after preparing the base, just wipe it out) and process for 1-2 minutes or until smooth. It will be quite thick. Spread over the base and return the pan to the refrigerator as you prepare the ganache.
- For the ganache: Place all ingredients for the ganache in a heatproof bowl over a saucepan of simmering water and whisk for 2-3 minutes or until all ingredients are incorporated and smooth. Pour mixture over the caramel filling and refrigerate for 2 hours or until set.
- Freeze for 30 minutes before serving.
- Serve chilled. Store leftovers in the refrigerator; can be stored frozen as well. If frozen, allow to set at room temperature (about 10 minutes) to soften a bit.
- Enjoy!
ARE YOU A SWEET TOOTH, OR MORE OF A SAVOURY KINDA PERSON?
Do you have a favourite caramel slice recipe worth sharing?
What's your indulgence?
PS: I hope you stop by on Friday as I have the most amazing house transformation to share with you all. Its a Gold Coast waterfront home, with gorgeous high ceilings, a homely Hamptons feel and I know you will love it!
You've been a busy bee in the kitchen, these look delicious. Thanks for sharing, I'll give them a try. I made the poppyseed orange cake too and it was delish. Thanks for the inspiration xo
ReplyDeleteThanks Yvette - yes always trying to have something to snack on in the fridge! I know you love Wholefood Simply's recipes too, I bought the books so I always have them on hand now - I love the simplicity and the fact there is no nasties in them! x
DeleteYou had me at caramel...
ReplyDeleteYum, I'll be dropping back to see the house transformation, sounds divine. x
Oh I had to keep a separate stash in another container at the back of the fridge so they weren't demolished in one day!! They are so yummy and if you didn't know there was no refined sugars etc, you would never guess! They are still so sweet and gooey x
DeleteLooks great! I'm not a sweet tooth either, but my husband is always searching around at night for something to have with a cup of tea. Yum.
ReplyDeleteYes I know the feeling :) x
DeleteYUM! This caramel slice sounds divine (and healthy too). I also love that it doesn't involve any baking, it makes things so much easier!
ReplyDeleteAnything no bake is a winner in my eyes :P
DeleteLove how this recipe uses all those yummy natural healthy ingredients! Will have to give this a go!
ReplyDeleteYes I agree Grace - sweet can still be sweet without all the nasty ingredients!
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