Caramel Slice

  Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

I'm not normally one to brag about my recipes, however this slice seriously towers over any store-bought (healthy) caramel slice. The taste really is next level with the perfect balance of salty and sweet. I would say this recipe is one of my most adored from friends and family and its the one thing I'm always requested to bring a long to any kind of event.  

To make this recipe simple there is almost no cooking required for this slice - with most of the work being done by a food processor! Too freakin' easy!


Caramel Slice

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free

Makes 9-12 squares
Prep time: 25 minutes, plus soaking and freezing

INGREDIENTS

Cookie base
50g (1/3 cup) macadamia nuts
80g (1/2 cup) almonds
80g (1/2 cup) buckwheat groats
90g (1 cup) desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
seeds from 1/2 vanilla bean (optional)

Caramel filling
14 medjool dates, pitted
1/2 teaspoon salt
155g (1 cup) cashews - soaked in water overnight or for minimum 3 hours
125g (1/2 cup) almond butter
160g (1/2 cup) Coconut 'dulce de leche' or store bought coconut spread
60ml (1/4 cup) coconut cream

Chocolate topping
100g melted raw or dark chocolate (at least 70%)
1 tablespoon coconut oil
1/4 teaspoon salt
35g (1/4 cup) caramelised buckwheat/'buckinis'

METHOD

  1. Place all the cookie base ingredients in a food processor and blitz until the picture is a breadcrumb-like texture and just starting to come together.
  2. Remove the mixture from the food processor and press into the bottom of a 24 x 19cm slice tin/dish to make a smooth base about 1cm (1/2 inch) thick. Cover and place in the freezer.
  3. Clean the food processor out with paper towel and then put in all ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.
  4. Remove tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.
  5. For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt.
  6. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer. Once the chocolate has hardened, after about 20 minutes, you're ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.