I have a confession to make, I am not a big caramel fan. Strange, I know when everyone else around me seems to love it. I have always found the caramel chocolates you get in the shops hurt my teeth and we’re too sickly.
However, I have found myself intrigued by the pics I’ve been seeing on Instagram of raw caramel using all different types of things. I have tried a few recipes that I came across but none really made my tastebuds do a little dance. So I decided to take the knowledge I had from the previous recipes I tried and make my own.
It was delicious, not too sweet and really hit the spot when I have a craving for a sweet treat.
I use a thermomix to make mine, but a food processor would work too.
BASE – I use my adzuki bean brownie recipe (which is super easy) and press it down into a small bread tin lined with baking paper.
CARAMEL – 150gm medjool dates pitted 1/2 cup rice malt syrup 1/4 cup nut butter (I grind whatever nuts I have with a little macadamia oil. I always have some in the fridge) 1/4 cup melted coconut oil 1 Tsp water 1/4 Tsp vanilla extract 1/4 Tsp Himalayan salt or 1/2 Tsp for salted caramel
If you want a thick caramel layer, you can double this recipe or use a smaller dish to make it in.
Blend all ingredients until smooth. Pour over cooled base then chill in fridge beforehand adding the chocolate topping.
CHOCOLATE LAYER 1/2 cup coconut oil melted 1/2 cup cocao powder 1/3 cup pure maple syrup
Since making this I have come across coconut butter in Aldi. I’ve used it in a couple of recipes and I would add a 1/4 of a cup or so to my chocolate topping to keep it firmer in this heat.
Mix all ingredients until no lumps remain and pour over caramel. I feel using coconut butter, you will have to gently heat the mixture to blend it properly. Cool before pouring over. Place in fridge to chill completely before cutting. Keep in fridge.