Blue Coconut Distribution Ltd

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Recipe: Homemade Caramel Slice

Homemade Caramel Slice


By Chloe Moir Nutrition

Homemade Caramel Slice, by Chloe Moir Nutrition

The classic caramel slice has had a make-over.  If you love healthy treats, make this slice - it’s the best thing I’ve ever made!

This recipe is completely free of refined sugar, gluten and dairy. And it literally tastes better than the real thing!

As with all of my healthy raw treats I recommend you use coconut oil that is unscented. I use Blue Coconut. I buy the 1L tub as I go through this stuff pretty fast...I even use it to moisturize my face:)

Something I always do when using dates in my recipes is soak them in a mug of boiling water for 5 minutes. I then tip them into a sieve and drain out as much water as possible. This makes the dates soft and allows them to blend into a smooth paste. 

P.s. I used 1/2 a cup of almond butter in the caramel but accidentally wrote 1/4 in the video. Sorry guys! 💖

Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community.

Homemade Caramel Slice

Ingredients:

Base:

  • 1 cup almonds
  • 1/2 cup desiccated coconut
  • 1/4 tsp sea salt
  • 1/2 cup dates (soaked in boiling water to soften)
  • 2 Tbsp Blue Coconut coconut oil
  • 1/2 tsp vanilla extract

Caramel:

  • 1 cup dates (soaked in boiling water to soften)
  • 1/2 cup coconut milk
  • 1/2 cup almond butter (or peanut butter, cashew butter etc)
  • 2 Tbsp Blue Coconut coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Chocolate:

  • 1/4 cup almond butter (or peanut butter, cashew butter etc)
  • 1/4 cup Blue Coconut coconut oil, melted
  • 2 Tbsp cacao powder
  • 1 Tbsp maple syrup 
  • 1/4 tsp salt

Instructions:

  1. Pre-heat the oven to 180 degrees.
  2. Add the almonds, coconut and salt to a blender or food processor and blend into a flour. Add the dates, coconut oil and vanilla then pulse to combine. 
  3. Tip this mixture into a lined baking tray, flatten with a spoon and bake for 15 mins. Once the base has cooked, take it out of the tray and leave to cool down on a baking tray. 
  4. To make the caramel blend together all the ingredients. Place the cooled base back into the baking tray and spread over the caramel. 
  5. To make the chocolate topping, mix all ingredients together and pour it over the caramel. 
  6. Leave the slice to set in the freezer for 60 minutes before cutting.
  7. Store the slice in the fridge or freezer. 

Makes 25 pieces

Tag Blue Coconut on Instagram or Facebook if you make this recipe!

 

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