Salted ‘Tahini’ Caramel Slice
I really do enjoy raw slices, however I often find them too sweet and feel a little unwell after eating a piece at a café even though they state ‘refined sugar free’. Just because foods are made refined sugar free doesn’t mean that they are healthy, some sort of sugar still has been used regardless if it is more natural or not. I have made this version reasonably healthy for a treat, however it is still to be enjoyed in moderation like all things nice.
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Ingredients
Base
- ½ cup walnuts
- 1½ cups almond meal
- 2 tbsp rice malt syrup/ coconut syrup
- 2 tbsp coconut oil – melted
‘Tahini’ Caramel
- ⅓ cup tahini
- ⅔ cup canned coconut milk
- 1 tbsp rice malt syrup/ coconut syrup
- 1/3 cup coconut oil – melted
- ¼ tsp vanilla powder
- Good crack of Himalayan salt
Chocolate
- ⅓ cup coconut oil – melted
- 1/4 cup cacao powder
- 1 tbsp rice malt syrup/ coconut syrup
- ½ tsp vanilla powder
- Good crack of Himalayan salt
Ingredients
Base
‘Tahini’ Caramel
Chocolate
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Instructions
- Place base ingredients into a food processor and process until mixture starts to stick together.
- Line a slice tray tin with baking paper and press base mixture in. Place in freeze while you make the filling.
- Place all of the ingredients for the ‘tahini’ caramel into a bowl and whisk until well combined.
- Pour caramel on top of base and place back into the freezer to allow it to set (approximately 2 hours). It is very important that this is set before adding the chocolate.
- To make the chocolate, add all the chocolate ingredients except the salt to a bowl and whisk to combine.
- Pour chocolate on top of caramel layer and sprinkle salt on top. Place back into the freezer to set for 2 hours.
- Cut into small pieces and enjoy. Store in the freezer. Remove 10 minutes before you want to eat.