Healthy Scrumptious Caramel Slice

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 were 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.

RECIPE INGREDIENTS

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.

Alternate Base –

• 1 3/4 cup almond meal 
• 1/2 cup tapioca flour
• 1/4 cup organic coconut oil, melted 
• 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)

1. Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.
2. Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup, and mix until it all comes together.
3. Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes, or until it is just lightly browned on top. Set aside.

DATE CARAMEL:

• 1/2 cup maple syrup or rice Malay syrup
• 1/4 cup nut butter 
• 150gm medjool dates pitted  
• 1/4 cup organic coconut oil
• 1 tsp water
• 1 tsp vanilla extract
• 1/4 tsp salt (or to taste) 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:

• 1/2 cup organic coconut oil
• 1/3 cup maple syrup or rice malt syrup
• 1/3 cup cacao powder

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 the 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.