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The “healthy” Chocolate Caramel Slice!

April 12, 2013

Healthy Chocolate Caramel Slice

Healthy Chocolate Caramel Slice

There is a long story, but today I’m giving you the short story……

So I’m browsing food blogs (as you do) and salivating over people’s gorgeous photography (wish I was a better photographer) and I come across the lovely Angela from Oh She Glows and see her Homemade Crispy Twix Bar recipe. Now, they look good, me thinks! I don’t even really like Twix bars or caramel slice for that matter, what’s wrong with me? My visual memory of caramel slice is the sugar laden, artificial chemical laden, brick-blocks bought from the bakery section in Coles. So why am I thinking that I have to get to the kitchen pronto and make this recipe?!

Twix Bar Slice

Twix Bar Slice

I did make the recipe and it was good, but my organic puffed brown rice was not crispy and I still thought the whole thing was a little too sweet. And it needed to be kept frozen or it would fall apart, so I tweaked….. and tweaked….

I had to come up with a sugar-free, gluten-free, dairy free, paleo rendition worthy of eating and this is what I came up with: A biscuit base with a caramel filling, topped with my own homemade chocolate.

Now of course, it’s not completely sugar-free. Dates are full of natural sugars, but there is no refined sugar or even granulated sugar in this recipe, so it should keep most of you happy – it did me!!  It is full of nutrient rich whole foods, resembling nothing of the Coles variety, thankfully!! If you have a batch of homemade chocolate in the freezer just gently melt it and pour it over. If you haven’t, get the recipe here or you could be naughty and use some bought chocolate. I like this one or this one.

Start with the base:

120g mixed nuts of your choice
70g dates or prunes (I use a 60/40 mix)
30g coconut butter
20g tapioca starch or rice flour
1 teas cinnamon
 
Blitz for 10 seconds, SP 8 until is comes together. It will not be soft enough to form a ball but will press together easily in your fingers. Press into a square slice tin and bake for 15 minutes at 170ºC until it is lightly golden.
 
While it is cooking, make your caramel.
 
210g pitted dates (I use a few prunes in there to cut down the sweetness)
2 tablespoons of macadamia butter (or almond butter, but macadamia is creamier)
1 or 2 tablespoons of water depending on how dry your dates are.
 
Blitz on SP 9 for 8 seconds to chop and then mix on SP 3 at 70ºC for 6 minutes. Scrape down the bowl if you need to halfway. The result will be a creamy paste. Spread this onto your cooked base and refrigerate while you melt your chocolate.
 
In your TM bowl, melt 150g chocolate on 50ºC for 5 minutes. Pour over the caramel and refrigerate until “just” firm. Slice into squares before re-refrigerating to firm up properly. I do it this way or else the chocolate will crack and not look so neat when you cut it.
 
Throughout the steps, I do not wash my TM bowl, I just scrape it out really well!!
 
Try not to eat it all at once!
 
 
3 Comments leave one →
  1. Anonymous permalink
    April 13, 2013 6:18 pm

    I made this today and it is heavenly, I added a little naked ginger to the nut base mix just for a bit of zing.

    • April 20, 2013 8:09 am

      Yum!! Why didn’t I think of that!! Great idea!

  2. April 12, 2013 6:24 pm

    Love it – I’m so making this!!! Thanks again Sarah!

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