Not Your Nana's Caramel Slice
Caramel Slice - we each have an Aunt or Grandma who swears this is 'THEIR' signature dish. They bring it to everything.
Backyard BBQ - Check
Birthday Party - Check
Friendly House Visit - Check
But this IS NOT your Nana's Caramel Slice - this is better. This caramel slice will make your skeptical uncle eat his words, heck it might even make him concede (under his breath of course) that this is better then his wife of 30-something years.
But best not to tell him that there isn't a trace of sweetened condensed milk, no Arnott's Milk Arrowroot biccies and definitely no butter - because it's Vegan! (but I won't tell him, if you don't!)
Not your Nana's Caramel Slice is rich, oozy and feels incredibly indulgent - but the difference with my version is that you won't need a trip to the dentist after enjoying a slice or two. It's refined-sugar free, free from gluten, dairy free and vegan!
I hope you love it as much as I do.
As always, if you make it, please tag me and show me your creations.
40g Coconut Flour
60g Oat Flour
40g Solid Coconut Oil
1/3 cup of Maple Syrup
150g Ripe Banana
70g Medjool Dates - Pitted
1/4 cup of Maple Syrup
30g Almond Butter
80g chocolate (Vegan or for Sugar Free I use Well Naturally)
20g Coconut Oil or Runny Nut Butter
METHOD Base: In a bowl combine protein and flours. With a fork fold in coconut oil and maple syrup until combined. If the mix is a little dry add a dash of almond milk to help it come together. Using a flat object press the mix firmly into a lined loaf tin and set aside. Caramel: Place all ingredients into a high-speed blender or vitamizer and blend until smooth. You may need to scrape down the sides a few times. Once fully combined spread an even layer over the base. Place the slice in the freezer for an hour to set. Resist the urge to remove from the freezer! You want this layer to set properly otherwise it’ll be a hot mess when you come to pour the chocolate.
Chocolate: Melt chocolate in the microwave (approx. 30sec-1min) being careful not to let it burn. Stir in coconut oil or nut butter until fully combined. Remove slice from the freezer and pour over the caramel. If you added coconut oil to your chocolate this should set pretty instantly. If you added nut butter return the slice to the freezer for 20 mins for the choc to set.
Cut slice! (I got 15 squares.) Keep remaining pieces in a sealed container in the freezer. Macros for 15 squares: Cals 145, C 11g, F 9g, P 5g
Optional additions to caramel and further notes.
If you wish you can swap the oil in base for almond milk. I used Queens Sugar Free Maple Syrup to keep the carbs down.
I found using a semi thawed banana works best - I mashed it first so that it didn't take me ages to continually scrape down the sides of the blender. If you wish to keep this banana free use a chilled pre steamed zucchini (make sure you squeeze the additional liquid out of it) and add a scoop of your fave protein.)
Ambassador Discount Codes: At Health Protein - ALEX10 | Switch Nutrition - ALEX10