Coconut Double Caramel Slice

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If you know me, you know I looooove caramel.  Ever since I was a little girl it’s been my ultimate indulgence but I never got why they added chocolate to the top of a caramel slice?  Maybe I’m a little weird but I’d rather pass on the chocolate and give me extra caramel sauce – Surely I can’t be alone in this!  So in collaboration with Countdown I’ve created my ultimate ‘healthier take’ on a traditional caramel slice (with double thick caramel)!  To celebrate three of it’s main ingredients (Macro organic tahini,  Harraways organic oats and Macro organic coconut oil) being on price lockdown I’ve also made a little video to show you how simple it is to create!

 

 This baby is plant based, raw and free from refined sugar. 

 

INGREDIENTS |

 

BASE|

1 ½ cups oats

1 ½ cups dedicated coconut

2 cups cashews

2 pinches sea salt

3 Tbsp coconut oil, melted

3 Tbsp rice malt syrup

 

CARAMEL |

1 cup coconut milk

3 Tbsp tahini or peanut butter

1/3 cup rice malt syrup

3 tsp pure vanilla essence

2 tsp sea salt

3/4 cup cacao butter, melted

3/4 cup coconut oil, melted

1 cup cashews

3 cup dates, soaked in hot water min 20mins

 

METHOD |

1.     Soak dates in boiling water, put aside while you make your base.

2.     In a high speed blender, or ya Mum’s food processor form the 70’s will do, add all of your base ingredients, blend until all mixed together, you may need to stop and mix it up with a spoon and scrap down the sides.  Blend/blitz again.  When it’s all finished the mixture hold its shape.

3.     Evenly spread out the base mixture in a tin, ideally lined with baking paper. Pack the mixture in so it’s really tight.  I like to dip my spoon in a cup of boiling hot water and use the back of the hot spoon to help make it really nice and smooth.

4.     Pop the base in the freezer while you make your caramel.

5.     Pour all of the caramel ingredients into the high-speed blender or food processor excluding the dates (keep them soaking) and blend/blitz, stopping and scrapping down edges every now and then. 

6.     Once it’s all nice and smooth add the soaked dates but don’t add in the water they’ve been soaking in, that would make it too runny.  Blend/blitz for a good few minutes.  Stop to scrape down the sides.  If it’s taking awhile for the mixture to become smooth give your machine a break so it doesn’t over heat.  You want this mixture to be really beautiful and smooth like silk.

7.     Take the base form the freezer and pour the caramel on top.

8.     Pop the tin back in the freezer and leave overnight if possible, minimum 6 hours.

9.     Remove the slice from the freezer and cut into your preferred shape – I like mine in bite sizes.

10.  Keep in the freezer.  Best enjoyed outside in the sunshine with friends or after dinner with your lover and a comforting cup of tea.

You’ll find the organic macro tahini (or the organic macro peanut butter), organic macro coconut oil and Harraway’s organic oats are all on price lockdown at your local Countdown.

 

If you make it let me know what you think!

 

AB XO