What’s not to like about salted caramel? To me it is the perfect combination of sweet and salt! So here is my version of a traditional caramel slice recipe, made purely from whole foods. But here is the good part – the caramel centre is the thickest part of the 3 layers, which is just how I like it. And I hope you do too!
- ½ C walnut pieces
- 1/2 C dates, pre soaked
- ½ C cacao
- ½ C buckwheat
Salted Caramel Centre
- 3/4 C natural peanut butter
- ½ C tahini
- ½ C rice malt syrup
- 1 C dates, pre-soaked
- 2 T coconut oil
- ½ t salt
- ½ C slivered almonds
- 2 Tbsp rice malt syrup
- 4 Tbsp cacao butter
- 2 Tbsp coconut oil
- 4 T cacao
- pinch of salt
- Line a 20x20cm tin with baking paper.
- First start on the base – place the walnuts, dates (drained) and cacao in the food processor. You will need to pulse this at the start to break down into smaller pieces and then blend into a smooth chocolately paste.
- Take out the food processor bowl and manually stir in the buckwheat.
- Pour the mixture into your tin, smooth into an even layer, pack it down firmly and then put it in the freezer to set.
- Gently warm your caramel ingredients a little bit first so they blend together nicely. The coconut oil should be super soft to touch or near to liquid. Put everything into the food processor and work it into a really smooth glossy caramel.
- Give it a bit of taste for the salt factor.
- Remove the base from the freezer, spread the thick caramel on top and place back into the freezer.
- This part is easy; melt all the ingredients together, mix well and pour over the caramel. Then you have to be patient…This is the hardest part for me but you will need to give it at least a couple of hours!
- Once set run a warm knife around the edges and use the paper lining to lift it out of the tray. Cut it into even sized pieces or if you are me, uneven sized as sometimes I like bite sized pieces too!
PS If you can save any then you can hide some in the freezer for later!
Director / NZ Registered Nutritionist