Raw caramel slice with ‘shortbread’ base

Whether your sweet tooth needs a 3 pm fix or you’re looking for something delicious to serve the gals over afternoon tea, we’ve got you sorted.

This low-sugar caramel slice courtesy of Health Synergy is a refined sugar-free and vegan alternative that’s just as tasty (if not more) as the high-sugar version.

 

Ingredients (makes 12)

  • Shortbread
  • ½ cup buckinis, ground to a flour
  • ¼ cup cashews, ground to a flour
  • ⅓ cup desiccated coconut
  • 2½ tbsp coconut butter or coconut oil, melted
  • 1 tbsp coconut nectar
  • 2–3 tbsp boiling water

Caramel

  • 1 cup medjool dates, pitted (soak in warm water for a few minutes to soften)
  • 1 cup raw cashews
  • ¼ cup coconut butter or coconut oil, melted
  • ¼ cup hot water
  • 1 tbsp hulled tahini
  • 1 tbsp mesquite powder, optional
  • 1 tsp vanilla bean powder
  • ¼ tsp Himalayan salt

Chocolate

  • 100 grams raw dark chocolate (we use Loving Earth 85%)

Method

1. Combine all base ingredients in a large mixing bowl. Mix well until it starts to stick together (it is easiest to use your hands to make sure it is well combined).

2. Press into the base of a greased and lined baking tray and place in the fridge while you make the caramel.

3. Combine all caramel ingredients in a high-power blender, blend until smooth and creamy.

4. Spoon on top of the base, spreading evenly.

5. Place in the freezer for 2–3 hours or until fairly firm.

6. Using a double saucepan, melt dark chocolate in a shallow saucepan and spread melted chocolate on top of the caramel.

7. Return to fridge for another 10–15 minutes to allow chocolate to set.

8. Using a sharp knife, cut into small slices, serve and enjoy.