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Salted Caramel Slice

by Annalisa Brown (follow)
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Sweet and salty flavour combinations have been a culinary phenomenon for a few years now and it doesn’t appear to be abating, especially with chefs like Heston Blumenthal leading the forefront with food experimentation.

I’m not sure why our tastebuds go into overdrive when we have a sweet and salty assault on the senses but I would have to agree with millions of others Salted Caramel is something extremely difficult to surpass.

These healthy, dairy free, vegan Salted Caramel Slices certainly tickle the spot. Keep the slices in an airtight container in the freezer for when friends pop around, as they won’t take long to thaw and enjoy.

The sweet and salty flavour combination of these Salted Caramel Slices will send the tastebuds into overdrive.


Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 12-15 Slices

Ingredients
Making the Base
2 Cups Macadamia Nuts
1 Cup Medjool Dates
¼ Cup Coconut Oil
Pinch of Salt

Making the Caramel
400ml Full Fat Coconut Cream
½ Cup Rice Malt Syrup
1/4 Cup Coconut Oil
½ Teaspoon of Salt
2 Tablespoons Tapioca Flour

Method
Combine the coconut cream, rice malt syrup, coconut oil and salt into a saucepan and stir the mixture over a medium heat.

Bring the cream to a boil, reduce the heat and simmer for 30-minutes. Stir every 5-minutes.

Combine the coconut cream, rice malt syrup, coconut oil and salt into a saucepan and bring to a boil.


The cream will develop into a rich caramel colour and will thicken into a sauce.

Remove the caramel from the heat and cool.

Reduce the heat and simmer the caramel stirring every 5 minutes until it has thickened into a rich sauce.


While the caramel is cooling, place the macadamia nuts, medjool dates, coconut oil and salt into a food processor and blend until the mixture is thoroughly combined.

Place the macadamia nuts, medjool dates, coconut oil and salt into a food processor.


Process the nut and date mixture until thoroughly combined into a thick paste.


Line a baking dish with cling wrap and press the crumb mix into the dish.

Line a baking dish with cling wrap and press the crumb mix into the base of the dish.


Scoop 6-8 Tablespoons of the caramel sauce into a small mixing bowl and add the tapioca flour blending until smooth.

Add the flour into the saucepan containing the caramel sauce and stir through until the flour has thoroughly blended through the sauce.

Place the saucepan on a medium heat and stir constantly while bringing to a gentle boil.

Reduce the heat to a simmer and stir for another 5-minutes being careful not to allow the caramel to burn. The sauce will thicken in texture and develop into a very rich golden colour.

Add Tapioca Flour to the caramel sauce to increase the thickness of the sauce.


Remove from heat and cool for 10-minutes.

The caramel and coconut oil in the sauce will start to separate, simply skim the excess coconut oil from the caramel.

Pour the caramel over the base and freeze for approximately 2 hours.

Pour the thickened caramel sauce over the crumb base and place in the freezer to set.


Remove the Salted Caramel Slice from the freezer and slice into squares. Thaw for 10-minutes prior to serving.

Garnish the Salted Caramel Slice with a few sprigs of mint and fresh raspberries.

Try to resist eating just one mouthful of these delicious Salted Caramel Slices.


Categories
#Dessert
#Snack
#Easy
#Coconut
#Macadamia
#Clean Eating
#Sugar Free
#Gluten Free
#Dairy Free
#Vegan
#Healthy
#Low Fat
#Medjool Dates
#Coconuts
#Raspberries
#Back to Basics Competition
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These look so beautiful! Going to make them tonight.
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