Down that Little Lane . Powered by Blogger.

A Dairy, Gluten & Sugar Free Caramel Slice



This one is a truly scrumptious desert and so, so easy to make that it requires no skills!!

What is not to love?

Its calorific (um der, it is a friggin caramel slice) but using those nuts instead of butter and flour for a base is a total winner on the health front. The caramel is so totally gooey and sweet yet all from fruits not dairy and a shit tonne of sugar melted together. As for the chocolate, once you have made this and seen how easy it is you will be using it over ice cream (soy for me), mixing it in milkshakes and drizzling it over everything you bake.

Ok lets get to it..

INGREDIENTS :

Cashew Base

1 1/2 Cup (225g) Soaked Cashews
1/4 Cup (25g) Quinoa Flakes
1/4 Cup (25g) Desiccated Coconut
10 Medjool Dates
3 Tablespoons Maple or Rice Malt Syrup

Caramel

1 Cup (150g) Medjool Dates
1/4 Cup (60ml) Melted Coconut Oil
1/2 Cup (120ml) Maple or Rice Malt Syrup
1/2 Cup (120ml) Almond Butter or Tahini or Cashew Butter - I used all 3
1 teaspoon Vanilla Powder
1/4 teaspoon of Salt

Chocolate Topping

1/3 Cup (40g) Cacao Powder
1/2 Cup (120ml) Melted Coconut Oil
1/4 Cup (60ml) Maple Syrup

DIRECTIONS :

Line a tin (around 30 x 30 cm) with some baking paper and set it aside.

Once you have blended the cashews in a food processor add all the other base ingredients to form the base and spread it across your lined tin evenly. Put that in the freezer whilst you start on the caramel.

For the Caramel, wash your food processor and simply add all the caramel ingredients and blend them until smooth. Again spread this across your cashew base and put it back in the freezer for a couple of hours...

2 hours later and its the last hurdle. Take your Chocolate Topping ingredients and whisk them together in a bowl. Pour it across your Caramel and Cashew Base and return that to the freezer for another couple of hours or until ready to serve.


No comments

Leave me a love note why don't you.. it makes me feel oh so spesh ...