Tag: Caramel Slice

LUXE / HEALTH raw date caramel slice…

.Reading time 2 minutes.

Processed with VSCO with f2 preset

Caramel slice has got to be one of my absolute favourite treats but the generic stuff you find at your local cafe is often laden with refined sugars. Although there are endless recipes online for healthier versions of this tasty treat, I’m forever experimenting with new combos and think I’ve stumbled onto a winner. While dates are high in fructose (so I wouldn’t suggest noshing on them every day), they are the perfect addition to this sticky slice…just try not to devour the whole slab at once!

x A

Processed with VSCO with f2 preset

LUXE / HEALTH Raw Date Caramel Slice

Ingredients:

For the base:
4 dates, pitted and diced
1/4 cup shredded coconut
1/4 cup rolled oats
1/2 cup raw pecans
1/4 cup melted coconut oil

For the date caramel:
4 dates, pitted and diced
4 tbsp. tahini
2 tbsp. rice malt syrup
1/4 cup melted coconut oil

For the chocolate:
1/4 cup cacao
1/4 cup melted coconut oil
1 tbsp. rice malt syrup
Crack of sea salt

Method:

  • To make the base, pop all the ingredients into a food processor and pulse until mixture resembles chunky breadcrumbs.
  • Line a baking tin or small square tupperware container with baking paper. Pour the shredded base mixture into the prepped tin and press down firmly. Pop in the freezer while you make the caramel.
  • Place dates, tahini, rice malt syrup and coconut oil in the food processor and blend until the mixture comes together like it does when you’re making dough. Tip out into a fine sieve and drain off any excess milky oil that has been released by the tahini.
  • Press the caramel firmly into the base with your fingers or a spatula and place back into the freezer.
  • Whisk together the cacao, coconut oil and rice malt syrup, add a crack or two of sea salt and pour over the caramel layer. Place back in the freezer once more and leave to set for 30-60 minutes.
  • Slice into thick chunks and enjoy! The slice will keep in the fridge for up to a week.

LUXE / HEALTH tahini caramel slice…

.Reading time 2 minutes.

Processed with VSCO with f2 preset

One of my main motivations for launching my website earlier this year was to spread the word that healthy eating doesn’t need to be difficult and it certainly doesn’t need to mean deprivation!  I for one am a huge sweet tooth and one of my favourite things to do is recreate my favourite recipes with healthy ingredients.

This tahini caramel slice is an amalgamation of several raw recipes I’ve tried in the past and I hope you’ll agree that it’s a winner!  Just try not to eat it all at once…this last batch literally lasted two days in my house.  TWO DAYS!

x A

Processed with VSCO with f2 preset

LUXE / HEALTH Tahini Caramel Slice

Ingredients:

For the base:
2 heaped tbsp. raw almonds
1 heaped tsp. shredded coconut
1 tbsp. melted coconut oil
2 tsp. rice malt syrup

For the caramel:
1/4 cup tahini
1/4 cup rice malt
2 tbsp. melted coconut oil
A few cracks of sea salt

For the chocolate:
1/4 cup melted coconut oil
2 heaped tsp. rice malt syrup
2 heaped tbsp. cacao
1 tsp. tahini

Method:

  • In a food processor, pulse the base ingredients together until they are well combined and sticky.  Then, press into a baking paper lined tin (I use a fairly small deep one – but it just depends how thick you like each layer as you can literally set this in anything!)  Then pop the tin in the freezer to set.
  • Combine the ingredients for the caramel, just be careful not to mix too vigorously as over-mixing will cause the caramel to become a little grainy and you definitely want it smooth.  Then, spoon the caramel onto your base and place back in the freezer while you prep the chocolate.
  • In a small bowl, combine all the ingredients for the chocolate layer, making sure there are no lumps.  Pour the liquid chocolate over the caramel layer and pop the slice back into the freezer one final time.
  • Leave it for at least 2 hours to set properly, then use a large knife to cut into slices or squares and just try not to eat it all at once!!  If there are any leftovers, keep it in a sealed container in the fridge to prevent melting.