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The caramel slice in my opinion is generally over-sweetened and tastes artificial. The idea is always great though! Here is a delicious healthier version which is vegan, grain free, refined sugar free and guaranteed to satisfy any child (or adult) afternoon tea cravings! This one is made with Totally Nuts cashew butter to help make the caramel, as well as a nutritious base and simple home-made chocolate topping. I make it frequently and it is one of my son’s favourites. Thank you Wholefood Simply for such wonderful recipes!

Ingredients:
Base:
1 C almond meal
1 C desiccated coconut
2 tbsp honey*
3 tbsp cacao powder
1 tbsp coconut cream
pinch of salt
Middle:
6 tbsp cashew butter
1 tbsp honey*
3 tbsp maple syrup
4 tbsp liquid coconut oil
3 tbsp coconut cream
1 tsp vanilla extract
pinch of salt
Top:
6 tbsp cacao powder
4 tbsp liquid coconut oil
2 tbsp maple syrup

Instructions
1. Line a square 20cm tin or dish with baking paper.
2. Place all base ingredients into food processor and blend until it resembles a fine sticky crumb.
3. Press into prepared tin and set aside.
4. Place all ingredients for middle layer into food processor and blend again, until smooth and well combined.
5. Pour onto base and place into fridge to set. Do not try to put the topping on if the middle isn’t set properly – the two layers mix together and it is not a great result!
6. When the middle is set, mix the ingredients for the top together and pour it over carefully.
7. Put back in fridge for final set.
8. Cut and enjoy!

* use rice malt syrup for vegan option.

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