Buy your weekday smoothies and get your weekend ones for free. (7 for the price of 5!)
Dreamy Caramel Slice
Indulging in Easter delights - because some moments are meant to be savoured, with zero guilt, and all the nourishment.
Ingredients
Base Cookie Layer
- 2 cups blanched almond meal
- 1 tsp vanilla essence
- 4 tbsp collagen (optional, but great!)
- 3 tbsp coconut oil or ghee
- 1 egg
- Pinch of salt
- 3 Tbsp of your choice of sweetener, granulated or maple syrup!
Caramel Layer
- 3/4 cup nut butter of choice, preferably roasted macadamia nut butter (I use toasted macadamia nut butter, cashew also works great or a combination of the two).
- 2 tsps vanilla essence (or even better, scrapings from a fresh vanilla pod)
- A good pinch of salt (or two...!)
- 1/2 cup melted/softened ghee
- 3-4 Tbsp maple syrup, or an alternative sweetener works perfect too. The sweetness amount will depend on your audiences preference!
Chocolate Layer
- 1/4-1/2 cup chocolate of your choice (see below for preferred options especially for the Twix upgrade!)
- Or, make your own with 1/4 cup coconut oil or cacao butter, 1/4 cup cacao powder and 3 Tbsp maple syrup
Method
The Twix Upgrade
The alterations you need to cater for:
- Add one less tablespoon of coconut oil or ghee so the cookie base is slightly more crumbly (in a good way!). Do not over-blend the cookie mix.
- Freeze the cookie and caramel layers together, and use a warmed and dry knife (you can run under a hot tap and then dry) to slice into thin slices.
- Choose your chocolate wisely. Try opt for a milkier chocolate. We have used The Carob Kitchen chocolate, Loco Love Milk Chocolate Drops, Pana Organic Baking Mylk Chocolate.
- Allow the chocolate to cool down after gently melting.
- Drizzle or dip the slices into the chocolate. If you have a cooling rack, use that to drizzle the chocolate over the pieces, or simply dip the slices into the chocolate and coat evenly.
- Lay them on a sheet of baking paper and place back in the fridge or freezer.
- Consume from the fridge, not freezer, so the caramel isn't too firm!