Paleo Salted Choc Caramel Slice Recipe September 26 2016
Paleo Salted Choc Caramel Slice are the perfect holiday, paleo sweet treat and a way better snack than anything you can buy at your local supermarket.
Firstly, you made it. Woo! Instantly amazing and will taste so much better.
Secondly, you can add protein to make it a well balanced, nutritious snack. Swapping the ground almonds with your choice of protein powder may add an extra potential 80g of protein your recipe!
Thirdly, you are mixing your diet and providing your body with different nutrients. For instance, make the recipe twice, switch up the ingredients (make it Vegan??) and your body with reward you.
It makes gluten free, grazing through the Winter holidays simply incredible.
Here's how you can make your own Paleo Salted Choc Caramel Slice:
- 150g Ground Almonds
- 150g Big Nuts, soaked in water for minimum of 2 hours
- 30g Arrowroot Powder
- 1/4 Tsp Sea Salt
- 50g Maple Syrup/Honey
- 50g Coconut Oil, melted
Coconut Caramel Filling
- 400ml Creamy Creamed Coconut Milk
- 100g Coconut Sugar
- ½ Vanilla Bean, split or 2 tsp Vanilla Extract
- 1 Tbsp Coconut Oil
- 1 Tsp Sea Salt
Chocolate a couple of you favourite Rawr Chocolate flavours:
- Preheat oven to 180°C and line a baking sheet with parchment.
- In a stand mixer or food processor, blend the big nuts into paste.
- Next, combine the almond flour, arrowroot powder, and sea salt.
- Add the maple syrup and mix until combined.
- Place the cut shortbread mixture onto a rectangle, easy release tin with parchment and flatten out until it is evenly 2 inches high.
- Bake for 12-15 minutes until golden brown.
- Once baked, place on a cooling rack to cool.
- In the meantime, make the coconut caramel filling.
- In a heavy bottomed saucepan, combine the coconut milk and coconut sugar.
- Scrape the insides of the vanilla bean and add the seeds and pod to the mixture, if using.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Once boiling, turn the heat to low and let the mixture boil slowly. Stir frequently, scraping the bottom to make sure it doesn’t burn.
- Continue boiling until caramel has reduced and thickened to thick, syrupy texture, about 30-35 minutes. Remember that the caramel will continue to thicken as it cools.
- Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.
- Let cool to room temperature, stirring occasionally to keep the fat incorporated.
- Pour into an airtight glass container and until thick enough to assemble.
- To assemble, take the same (now cleaned and dried) rectangle, easy release tin and lined it with grease proof paper.
- Place the biscuit at the bottom.
- Spread the coconut caramel filling evenly onto the biscuit and place the tin into the freezer whilst you prepare the chocolate.
- Take 4 bars of your Rawr Chocolate, chop them up into the squares and microwave them 30 seconds at a time, until them are soft.
- Using a metal spoon, stir until the chocolate has become smooth.
- Take the bottom half of the caramel slices out of the freezer and pour the chocolate onto. You will need to spread the chocolate quickly in order for it to be even across each slice.
- If you want a two toned effect, melt different type of the rawr chocolate in seperate bowls and spread one all over the caramel and then add the other one second using a knife to cut a pattern into the melted chocolate.
- Leave the Paleo Salted Choc Caramel Slice in the fridge until solid. This should take from 30 minutes.
- Finally, using a large, sharp metal knife, cut into snackable squares.
- Serve immediately or freeze and save for later.
For more information about how the ingredients are nutritious; head over to our nutrition blog at: https://designed2eat.myshopify.com/blogs/nutrition
Author: Charleh Dickinson