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SALTED HONEY & COCONUT CARAMEL SLICE

Eleanor Ozich SWEET DELIGHTS VEGAN

How do you like your caramel slice? I love a thin and slightly sweet biscuity base topped with luscious salted honey caramel sauce. I use coconut cream for my caramel which is reduced on the stove top until thick and creamy. Sound a bit like you? Here's the recipe.

For the caramel:
400 ml tin full-fat coconut cream
1/2 cup honey or maple syrup
1/2 cup coconut oil or unsalted butter
Sea salt
 
For the base:
1 cup blanched almonds, or nuts of your choice
3/4 cup medjool dates, pitted
A pinch of sea salt
4 tbsp melted coconut oil or unsalted butter
 
For topping: 
A handful of silvered almonds
 
Put the coconut cream, honey, coconut oil and a pinch of sea salt in a saucepan over medium heat and stir to combine.
 
Bring to a gentle boil, then reduce the heat to low. Simmer for 20–30 minutes, or until the mixture is a lovely golden caramel colour.  Stir often towards the end as the sauce can burn easily.
 
Remove from the heat and leave to cool slightly. Stir vigorously for a minute or so and watch the sauce become nice and thick.
 
While the sauce is cooling, you can make the base.
 
Add the nuts, dates and sea salt to a food processor. Process for a minute or so until the mixture resembles coarse bread crumbs. Add the coconut oil, and then process until the mixture starts to come together.
 
Press mixture evenly into a slice tin lined with baking paper.
 
Pour the caramel on top the base, and smooth out evenly using a spatula. Sprinkle the almonds on top.
 
Place in the fridge or freezer to set for at least 2 hours.
 
Slice and enjoy!
 
Makes 12 small slices, best stored in the fridge.


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