Caramel Slice

Caramel Slice

Gluten-free | Dairy free | Vegan | Paleo | Refined Sugar Free 

This is the most indulgent caramel slice I've made yet. Probably because it has two layers of chocolate! 

"Two layers of chocolate?" You ask. "But how?"

Great question! Well one layer on the base and one layer on the caramel. Trust me, it's a great addition to the traditional caramel slice.

The base is also predominantly made of hazelnut meal which just adds another heavenly flavour level to this dish.

Before cooking make sure you have soaked the dates for at least an hour.

Ingredients:

Base:
2 tbsp coconut oil
1 egg (flax egg for vegan)
1.75 cups Almond meal
Tbsp Desicated Coconut
1 tsp maple syrup or rice malt syrup
1 pinch cinnamon
75 grams of darks chocolate


Filling:
100ml coconut cream
2 cups of dates (pre-soaked for at least an hr)
2 tbsp of peanut butter.

Top:
150g (Dark chocolate
1 tbsp coconut oil

Method:

Base:
Preheat oven to 180°C

Lightly beat egg, cinnamon, maple syrup and 1tbsp coconut oil,  then add hazelnut meal and stir.

Pour base mixture into 20x20 oven prove tin lined with baking paper.

Push mixture evenly into the bottom of the tin spreading it out until it reaches the sides. Mixture should be thin, you may want to use the back of a spoon to do this.

Place in oven for 10 mintues. Remove and allow to cool. 

While you are allowing the base to cool melt together your dark chocolate and 2nd tbsp of coconut oil. 

Pour on top of base and place in fridge to set.

Filling:
Heat coconut cream in saucepan, bring to a simmer, turn off heat, place lid on and let sit for 7-10 minutes.

Drain soaked dates.

Place peanut butter and dates in a food processor and process until smooth. If needed add water to help with this.

Mix together coconut cream, dates and peanut butter in a big bowl until well combined.

Add caramel to base. Place in the fridge and leave it to set for 1.5-2hours.



Top:
Melt together coconut oil and dark chocolate.

Pour evenly on top of filling and place in fridge to set.

Cut using a knife dipped in boiling  water to help you get through the first chocolate layer.

Enjoy! Try to share them, but I won't blame you if you don't. :)

Chocolate Tart (guilt free)

Chocolate Tart

Gluten-free, dairy free, refined sugar free, vegan, paleo

Hands down one of my favourite recipes yet! Its sweet and chocolately enough to feel like you have indulged, yet light on the tummy and easy to digest.

 The base is super crunchy and has a similar taste and texture to a chocolate crackle  (a welcome nostalgic surprise) and the filling is smooth, light and creamy.

Limited ingredients make for an easy recipe. I kept the method simple with the least amount of steps possible so even a beginer could whip this up. The worst part is waiting for the filling to set so you can eat it!

INGREDIENTS:

Base:
1.5 cups of Hazelnut meal
1/4 cup Desicated Coconut
2/3 cup Shredded Cococonut
1 heaped tbsp of raw cacao powder
1/2 cup coconut oil
1/3 cup rice Malt Syrup

Filling:
500ml coconut cream
200grams dark chocolate
Vanilla bean
Pinch of salt
8 medjool dates (pre-soaked and blend smooth in food processor)(optional)
1 tsp coconut oil

METHOD


Base:

Preheat oven to 180°C

Base:
Put dry ingredients together in a large bowl.

Melt coconut oil and rice malt syrup add to the dry ingredients.

Mix together well, then pour into a tart pan and press the crust mixture tightly around the edges and base.

Place in oven for 15mins. Remove and allow to cool before adding filling.



Filling:

Heat coconut cream and vanilla in saucepan, bring to a simmer, turn off heat, place lid and and sit for 7-10 mins

While waiting melt chocolate and coconut oil together.

Pour coconut cream into a bowl, add melted chocolate mix (and blended dates), then whisk until smooth and combined.

Pour into tart base and place in the fridge for 2-3 hours or until set.

Top with berries and chocolate  (because there is no such thing as to much chocolate)


Note: Try not to eat all at once... but you'd be forgiven if you did!

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