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Salted Caramel Slice

Written by lee on . Posted in anti-inflammatory, Blog, Dairy Free, Dessert, Desserts, Flavour of the month, Gluten Free, Organic, Spring, Sugar Free, Summer, supercharged food, Vegetarian, Winter

salted caramel slice

Today I'm supercharging a classic cake stall favourite straight outta the 80's.  Back in the day when fashions and seasons were mixed; leg warmers and mini skirts, lace with acid wash jeans, now I'm combining salt and caramel!  

Say hello to my gooey and melt-in-the-mouth Salted Caramel Slice, a dessert sure to be a sell out at every school fete across the country.

These beauties are gluten-free, dairy-free, refined-sugar free and full of healthy mood boosting ingredients.  I mean, what kind of person doesn’t break into a smile when they’re gobbling down a piece of chocolatey caramel slice? You’ll be surprised at how something so delicious can actually be so nutritious!

To reach their supercharged potential, I've rounded up some cashews and almonds to make the base. Cashews are great for zinc, iron and vitamins E, K and B6 and almonds are known for their fibre levels, protein, iron, magnesium and vitamin E.

These slices are full of lip-licking and tongue-tingling goodness, and satisfy your sweet cravings without adding inches to your waistline! They partner well with a pot of tea and best served chilled.

If you're looking for a healthy dessert to wow your guests or a superfood snack for afternoon tea, you've come to the right place! 

So, what are you waiting for?

Here’s what you need:

Ingredients: 

Base

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1/2 cup buckwheat groats
  • 2 tbsp coconut oil, melted
  • 1 tbsp rice malt syrup
  • a few cracks of sea salt

Filling: 

  • 1 cup cashew butter
  • 1/3 cup rice malt syrup
  • 2 tbsp coconut oil 
  • a few cracks of sea salt 

Chocolate topping:

  • 1 tbsp coconut oil 
  • 1 tbsp cacao butter
  • 2 tsp cacao powder

Method: 

  1. For the base, combine cashews, almonds and buckwheat in a food processor
  2. Transfer to a bowl and add coconut oil, rice malt syrup and sea salt. This is best combined using hands and then pressing into a brownie tin. Leave in fridge for an hour or freezer for half an hour while preparing the filling. 
  3. To make filling, combine all ingredients in a bowl and spread on top of the base. Leave in the fridge for an hour or freezer for half an hour. 
  4. To make the topping melt coconut oil and cacao butter, add cacao powder and stir until there is no lumps... Drizzle on top of slice and set in the fridge or freezer. Top with shredded coconut and a few more cracks of sea salt!

Give them a whirl and let me know what you think in the comments section below 🙂

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Comments (9)

  • Naomi

    |

    I appreciate that this is not full of dates (as delicious as they are, they are so so sweet and so many ‘healthy’ caramel slices are full of them. Looking forward to giving this a go. Thanks Lee

    Reply

    • lee

      |

      I wanted to create something a little different to the usual ‘healthy caramel slice’, focusing on making them a little easier on the digestive system. Let me know how they go! Lee x

      Reply

  • Kate

    |

    This looks so good and so easy. Would the chocolate on top of this go ok in a lunchbox with an ice brick or does it melt easily?

    Reply

  • Brigit

    |

    Wondering what I could sub the almonds for, I’m intolerant.. hazelnut maybe?

    Reply

    • lee

      |

      Hazlenuts should do the trick, they would turn out differently but just as delicious! Lee x

      Reply

  • Melanie

    |

    Yum, do you pre soak your nuts? Also, as I am on the FODMAP elimination protocol I assume I can sub the cashews for a safe nut, ie: pecans or hazelnuts?

    Reply

    • lee

      |

      Pre-soaking nuts is great for nutrient absorption but it’s okay to not soak them – I didn’t for this recipe! Yes, other FODMAP friendly diet will work well – maybe macadamia nuts for their creamier texture. Lee x

      Reply

  • Gina

    |

    This looks great! Just one question, I thought you had to soak buckwheat before using?

    Reply

    • lee

      |

      Hi Gina, you are correct! I recommend soaking your buckwheat before trying out this recipe. Lee x

      Reply

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