Salted Caramel Chocolate Slice

Salted Caramel Chocolate Slice

Caramel slice has to be one of the most adored baked treats of all time. We've given it a healthy makeover with a base made from wholesome nuts and seeds and a thick caramel layer naturally sweetened with dates. This decadent salted caramel chocolate slice is free from gluten and refined sugars. Enjoy a small square as a treat and savour it's delicious sweetness and nutrient dense ingredients.

Base

  • 1 cup mixed raw walnuts, almonds and hazelnuts
  • 1/3 cup Healtheries Ground LSA
  • 1 Tbsp Healtheries Ground Chia Superfood Blend Cacao & Coconut
  • 1/2 cup pitted, dried dates, soaked in recently boiled water for 30 minutes (drain well before using)
  • 1/2 cup desiccated coconut
  • 1/2 tsp cinnamon
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp maple syrup

Caramel Layer

  • 2 cups raw cashew nuts
  • 2 cups water
  • 400g pitted, dried dates
  • 3/4 cup of water, recently boiled
  • 1/4 cup maple syrup
  • 4 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp sea salt

Chocolate Topping

  • 200g Healtheries 99% Sugar Free Dark Chocolate Baking Bits
  • 1 tsp sunflower oil

Makes

20 squares

Method

  1. Grease the bottom of a deep square baking pan with a little oil and place a piece of cling film in side the pan, ensuring there is enough cling film over hanging on each side.
  2. Place the nuts into a food processor and process til finely chopped. Add the remaining base ingredients and mix until well combined.
  3. Pour the base mixture into the prepared pan and press down very firmly. Fold the over hanging cling film on top of the base and cover the top with a piece of baking paper. Weigh down the base by placing a pile of small side plates on top of the baking paper and put in the fridge to set while preparing the caramel layer.
  4. For the caramel layer; Place the cashew nuts and 2 cups of water into a saucepan and boil for 15 minutes. Once soft drain off the water through a sieve.
  5. Meanwhile, in a second saucepan, simmer the dates and recently boiled water until all of the water has evaporated and the dates are mushy.
  6. Place the drained cashews and dates into a food processor along with the maple syrup, coconut oil, vanilla and salt and process for 2 minutes until smooth and creamy.
  7. Remove the base from the fridge and take off the plates. Pour the caramel over the base and spread evenly. Place back in the fridge to set for 3- 4 hours, or 2 hours in the freezer.
  8. To make the chocolate topping, place a small saucepan of water over a medium heat and bring to a gentle simmer. Place the dark chocolate bits into a bowl that will fit on top of the saucepan and gently melt the chocolate. Once melted, gently stir in the sunflower oil until glossy.
  9. Remove the slice from the fridge and evenly pour over the melted chocolate. Return the slice to the fridge for about 30- 60 minutes, or until the chocolate is set.
  10. Once set, remove from the fridge and cut into small squares using a sharp serrated knife dipped in boiling water (the hot knife will make it easier to cut through the slice).
  11. Keep in an air tight container in the fridge for up to 7 days. Alternatively, you can freeze for 1- 2 months.

Nutritional Information

Average Quantity per Serve

Energy 1390kJ (333Cal)
Protein 5.7g
Fat, Total 21.3g
- Saturated 5.0g
Carbohydrate 24.1g
- Sugars 20.9g
Dietary Fibre 5.8g
Sodium 205mg
 
 
 
 
 

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