Sweet but saintly caramel slice
Health and wellness coach Kirsten Scott shares the recipe for her delicious, low-fructose guilt-free caramelly treats.
Who doesn’t love a good caramel slice? Trouble is, the mass-produced slices you can buy in stores could contain unethical ingredients such as palm oil, or high levels of unhealthy trans fats and sugars. But you don’t need to go without! Instead, try this recipe. It’s not just a healthier option for you – it’s also kinder to the planet, using ethical ingredients that are environmentally and socially responsible.
“I’m a big fan of treats but I always make sure to take a healthful approach with more thought on choosing ethical and sustainable ingredients,” says Scott. “Our food choices can change the world. We can change things and choose better products that will have a positive effect both socially and environmentally.
WHAT YOU NEED
FOR THE BASE:
1 cup cashews soaked
1/2 cup desiccated coconut
4 tbsp niulife coconut oil*
Pinch of salt
FOR THE FILLING:
1/2 cup niulife coconut oil
1/3 cup Mayver’s tahini*
1/3 cup rice malt syrup
1/4 cup coconut milk (canned)
1/4 cup ghee
1 tsp 100% vanilla extract
Pinch of salt
FOR THE TOPPING:
1/4 cup niulife coconut oil
1 slab of Alter Eco 85% dark chocolate*
1. Line a 20 x 20 cm baking tray with baking paper.
2. In a blender or food processor, place all of the base ingredients.
3. Whiz until a smooth butter forms.
4. Transfer this into the lined tin and spread out evenly, covering the entire base.
5. Place in the freezer.
6. On to the filling (don’t worry about rinsing your blender). Place all of the filling ingredients EXCEPT for the rice malt syrup in to the blender.
7. Blend on medium speed until super smooth.
8. Now add the rice malt syrup and blend on a low speed until smooth. You don’t want the filling to heat as the rice malt syrup will separate.
9. Place the filling on top of the base and smooth out the top.
10. Place back in the freezer.
11. Rinse the blender.
12. For the icing, melt one bar of chocolate with the coconut oil in a pot on low heat; stir.
13. Spread the icing on top of the filling and place in the fridge for about 30 minutes.
14. Once set, slice and enjoy!
*A few notes on the products Scott uses:
niulife extra virgin coconut oil is 100% village-produced, Australian-owned and certified organic. It gives all profits back to the communities that make it.
Alter Eco organic chocolate bars are produced ethically and use ingredients grown using regenerative, organic farming practices.
Mayver’s is an Australian family company focusing on all natural, wholesome, healthy, home-made spreads.