April 28, 2019
Hands up if you love a salted caramel slice! I know we've just come off a chocolate filled holiday, but this recipe up our sleeve is always handy. Its the perfect entertainer being delicious, easy and gluten free and vegan friendly. Did we also mention its delicious?
1 – Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side) until lightly golden and deliciously fragrant.
2 – Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy looking crumb.
3 – Add hemp seeds, if using, along with your vanilla, water, cinnamon and salt and process again until a sticky “dough” forms.
4 – Press base mixture into a lined loaf pan then pop it into the freezer while you make your filling.
Note – I have a little 13x8cm pan and it was the perfect size) – or, if you don’t want to have to bother with cutting your slice you could just spoon it into little chocolate moulds or even line a mini muffin tin with paper cupcake cakes – either will work just fine.
5 – Place all filling ingredients into your food processor /blender and process until deliciously creamy and well combined.
6 – Spoon/pour/spread salted caramel filling onto your base and pop it back into the freezer to set while you make you dark and delicious chocolate topping.
7 – Melt chocolate and coconut butter/oil by your preferred method – I like to do mine over the stove, double broiler style.
8 – Once your chocolate topping is melted, pour over salted caramel/base, sprinkle with sea salt and return the the freezer for 20-30 minutes to set.
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