Nut free, gluten free healthy caramel slice
Serves 12
Caramel slice has got to be the all time favourite of morning tea treats. I remember in school when we had class parties and you had to bring a plate of food I would always bake caramel slice (and girls always got to bring the sweet food). Nowadays it's great to have healthier versions made with unrefined ingredients but schools have also upped the anti on what you can bring into classrooms, with most having strict rules on nuts. So to ensure the kids don't miss out on healthy alternatives I embarked on creating a nut free version of my favourite healthy treat. This recipe was made even easier by my Mum's newly purchased stick blender which came with a bowl attachment. The stick blender made easy work of blending the dates up and saved me taking out the food processor for such a simple job. I would highly recommend investing in one!
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
For the base
  1. 2 tbsp coconut oil
  2. 2 tbsp rice malt syrup
  3. 3/4 cup of besan flour (chickpea flour)
  4. 3/4 buckwheat flour
  5. 1/2 desiccated coconut
  6. 1/2 cup coconut flakes
For the caramel
  1. 4 medjool dates, soaked if dried
  2. 2 Tbsp coconut oil
  3. 1 tsp vanilla paste
  4. 1 Tbsp rice malt syrup
  5. 3/4 unhulled tahini
  6. 50g organic butter (or 2 tbsp olive oil)
Chocolate topping
  1. 120g Lindt 90% dark chocolate, chopped roughly
Instructions
  1. Preheat oven to 180C and line brownie baking tray with baking paper.
  2. Melt the wet base ingredients in the microwave. Stir through the dry ingredients. Once combined press into the prepared tin and bake in oven for 10-15 minutes until golden.
  3. Whilst base is cooking, blend dates in bowl of stick blender. Add a tsp water to help blend until a thick paste is formed (can still be chunky if you like). Meanwhile melt coconut oil, butter, tahini and rice malt syrup in microwave. Stir through the date mixture and add the vanilla.
  4. Pour over cooled base and place in freezer for 5-10 minutes to set.
  5. Melt chocolate for 2 minutes in microwave. If not melted stir and blast in batches of 30 seconds. Once melted pour over set caramel base. Cover with glad wrap (try not let it touch the chocolate or spray with spray oil) and let set in freezer for at least 30 minutes.
  6. Cut and enjoy!
Notes
  1. This recipe can easily be modified to be made into mini caramel cups using a muffin tin and patty pans. This saves chopping time and generally it sets quicker too.
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