Did anyone else used to get crazy for caramel slice? It was up there as one of my top choices when it came to treat choosing. It's the ultimate with layers of crunchy biscuit base, salty caramel gooey-ness and a topping of thick and smooth chocolate. It's its ultimate-ness that causes it to be such a guilty pleasure though. There is not an ounce of 'good stuff' in a caramel slice, especially those bought from the local bakery and when you know what goes into it, enjoying it without the devil on your shoulder is hard to do. But living without it just won't do so making a better version was a challenge I wash't going to refuse.
I do need to explain though, just because it is made from all natural ingredients and is a whole food treat does not mean you can devour mountains of it and be okay. It's still a treat. Yes it is free from refined sugar but it still contains sugar albeit a better version for your body. It wins against that old version because it is free from any processed ingredients, additives, preservatives and food chemicals. One thing to note is that this recipe is fructose-friendly (you can thank me later low FODMAPers). Fructose is proving to be a bigger issue than anyone expected and Monash University is driving a bunch of research to get the down low on it. For now, it's clear that fructose malabsorption might be the culprit for symptoms such as gas, bloating, diarrhoea, constipation and stomach cramps. You can read up about it on Fed Up but if you've been having digestive issues that have been unresolved by other dietary changes and haven't looked into fructose malabsorption yet then I highly recommend you do. Or you can just ask me if you want any further information. So for you fructose intolerant readers out there, I dedicate this one to you.
2 cups pecans
2 tbsp coconut oil (not melted)
1/4 cup brown rice syrup
1 tspn organic vanilla extract
1/2 cup tahini (at room temperature)
1-4 to 1/2 cup brown rice syrup (fructose-free) or coconut nectar (low fructose) depending on how sweet you want it
1/4 cup coconut oil (melted)
Salt to taste
4 tbsp cacao powder
3 tbsp brown rice syrup (fructose-free) or coconut nectar (low fructose)
1/2 cup coconut oil
1. blitz the nuts in a food processor or blender quickly ensuring it does not become too fine
2. add the other ingredients and combine well
3. press the base into a paper lined loaf pan and place in the freezer
1. add the tahini, sweetener and coconut oil to the food processor or blender and combine well.It will begin to thicken just like real caramel so watch you don't over combine it.
2. salt to taste, pour the mix over the base and return to the freezer
1. heat the coconut oil gently in a pan until fully melted but not hot
2. remove the pan from the heat and add the cacao and sweetener to it, combining well with a whisk
3. pour the mixture immediately over the caramel layer and return to the freezer to set
you may have base mixture left over depending on how thick or thin you like your base or how thick you want your caramel to sit on top of it. If you do, just roll it into a ball and eat it. It's really good for you!
- leave the slice in the freezer for around 20 minutes once completed. By then it should be set enough to remove from the tray, cut and return to a tupperware where it can be stored in the fridge
- when lining the tray, make sure you make the paper long enough and wide enough to ensure you will be able to remove the slice easily by pulling the paper upwards as you won't be able to get it out otherwise
- if fructose is not an issue for you, feel free to substitute for another sweetener you may have in your pantry. Maple syrup works really well in the caramel layer.
- to make a salted caramel version, add more salt to the caramel and sprinkle rock salt over the chocolate later before setting
Did you make this? Upload your image to Instagram and #naturomedico to show me your creations