Salted Caramel Slice
by @brooke_kelly_nutritionThis salted caramel slice by Brooke @brooke_kelly_nutrition 100% guilt-free, full of healthy fats for healthy hormones and antioxidants for glowing skin. You can even say bye to sugar, gluten or dairy here so they are the perfect gut-friendly treat! Brooke Kelly is a practising Clinical Nutritionist (BHSc) and foodie, passionate about gut health and helping people find health and happiness amongst the chaos of the wellness industry. Her experience as a model and personal health battles have helped shape her understanding of the importance of leading a nonrestrictive and balanced lifestyle for good health. Brooke believes good nutrition should be perfectly imperfect and total wellbeing is about enjoying everything in moderation! Find more about Brooke on her website brookekellynutrition.com and her Instagram @brooke_kelly_nutrition
30' cook time
45' total time
1.25 hours
Ingredients
- For the base
- 1/3 cup cashews
- 1/3 cup almonds
- 1/4 cup desiccated coconut
- 1/4 cup oats
- 1 tbsp coconut oil
- 2 medjool dates
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- Pinch himalayan salt
- Peanut Date Caramel
- 13 pitted medjool dates soak in hot water
- 1/4 cup peanut butter
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp sea salt
- Chocolate toppings
- 300-350g dark chocolate
- 1 tbsp coconut oil
Directions
Preheat oven to 180°C and line a medium-sized tin with baking paper Put all base ingredients into a food processor and blitz until a crumble has formed. Pour and press into your baking tin evenly. Bake in the oven for 8 mins until lightly golden on top. Remove from the oven and place into the freezer while you make the caramel. Drain your dates and put them into the food processor. Add the rest of the caramel ingredients and process until smooth and thick. Take your base out of the freezer and smooth caramel over evenly. Be careful not to move the base below. Melt the chocolate and coconut oil in a bowl over a pot of boiling water. Once melted, pour the mixture evenly over the slice and sprinkle some extra sea salt on top. Cover and put into the freezer for 4 hours to set before removing and slicing into even squares. Store in the fridge and enjoy! The slice can be stored for up to 3 weeks in the refrigerator.
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