We teamed up with local legends GH Produce to make the no-bake salted caramel slice, and it comes fully taste-test approved from yours truly!
This recipe is
refined sugar free
3/4 cup GH Produce Choc Hemp Granola
1/2 cup desiccated coconut
1/2 cup medjool dates (pitted and soaked in hot water for 5 mins)
1/4 cup The Honest Pantry Almond Butter
2 tblsp coconut oil, melted
2 tsp cacao powder
1/2 cup The Honest Pantry Almond Butter
1/4 cup coconut cream
2 tblsp coconut oil (melted)
2 tblsp maple syrup or preferred sweetner (rice malt syrup for fructose friendly version)
pinch of pink salt
75g good quality dark chocolate (Cheeky Cacao or Greens & Co. are both good)
2 tblsp coconut cream
1 tsp coconut oil (melted)
Make the base:
Blitz granola in a food processor until it’s crumbly, then tip into a bowl with the desiccated coconut and cacao powder. Then blend dates with 2 tblsp of the soaking water until smooth. Tip out into the bowl with dry ingredients, then add almond butter and coconut oil and mix thoroughly. Feel free to use your hands for this step! Line a slice tin with baking paper, then press mixture evenly across the base of the tin. Put in the fridge while you move onto making the caramel…
Make the caramel:
This bit is so easy. Simply place all your ingredients except salt in a food processor and blend on low until mixture is fully blended and creamy. Taste the caramel, then add pink salt to taste - our Almond Butter is already a little bit salty, so you may not want to add any more. Pour over slice base and smooth out with a spatula. Pop back in fridge to set for 30 mins. Then it’s time to make the chocolate layer…
Make the chocolate:
Place all ingredients in a saucepan on low heat, stirring gently. When all ingredients have melted and combined, pour over the caramel. Make sure to check that the caramel layer has set properly before adding the chocolate layer. Smooth out with spatula, sprinkle with salt flakes, and allow to set for another 30 mins in the fridge.
When your salted caramel slice has set and is firm and cold to touch, pull out of tin and place on cutting board. Slice the messy bits off the edges, then cut into as many pieces as you like. If you want to make them last, you can do a double batch and store half in the freezer for up to 6 months. Being realistic though, you’ll probably just eat them all straight way. Enjoy!