What better way to spoil your Mum this Sunday than with a home cooked meal made from scratch. Better yet, how about a dessert made completely from health-promoting, raw, super foods? Be it morning tea, lunch, dinner or an afternoon high-tea, our Superfood ‘Caramel’ Slice is just the thing to top it off and I know I would have made this one for my mum if she were here today too.
For the fine-dining, food-lover that she was, my Mum would have loved this dessert. She spent many of her later years on a ‘bland’ anti-cancer-diet, but with this dessert, she could have savoured as many bites as she liked as it’s full of cancer-fighting, high-antioxident ingredients. Who would have thought, right?!
However, there are always so many ‘ifs’, ‘buts’ and ‘maybes’. We learn from the past and under every cloud, is a silver lining. If I hadn’t lost my mother to cancer, I may never have found the inspiration to carry out the wonderfully healthy lifestyle which I enjoy today. Mum started her ‘health-kick’ when she was 48 and I’ve had a 20+ year head start – I feel so lucky for this! I miss my mum, but I thank her for this everyday.
This recipe is a tribute to all of those beautiful, admirable and talented women we have lost to breast cancer. Make this dessert for your mum, your aunt, your sister, your grandma. Cheers to all of the wonderful women and mothers out there.
I wish you a very happy and healthy Mothers Day ! x x x
About the Recipe
This recipe is inspired by my own Chocolate Stuffed Dates (CSDs), which many of my followers, bless them and myself included just can’t get enough of. The CSDs, you see, taste like a ‘Mars Bar’ and so the chewy texture and incredible caramel flavour got me thinking and it didn’t take long to conclude that I need to take it further and make a ‘Caramel’ Slice! So that’s what I’ve done and I introduce to you my no-bake super healthy raw Superfood ‘Caramel’ Slice.
I didn’t do it all on my own though. Thanks to the feedback from a few avid followers, I was persuaded that my ‘Caramel’ Slice defintely needed a base (I had initially been contemplating no base) Anyway, so it has a lovely moist base of walnuts, almonds, rice syrup and real vanilla bean- that said, you’re welcome to use vanilla essence if it’s easier. The centre is where my Chocolate Stuffed Dates return and with the ratio of ingredients altered, I made a very fudgy, very tasty, caramel centre with fresh medjool dates, organic virgin coconut oil, raw nut butter, sea salt and a little raw cacao powder. Last but not least, you can’t have a ‘Caramel’ Slice without a hard chocolate top, so for this I have used equal portions of raw cacao butter and raw cacao powder, a tiny pinch of seasalt and a little vanilla. If that sounds tricky and hard work, (which it actually isn’t) you could cheat by melting and spreading your favourite darkest (lowest sugar content) chocolate over the top too. My chocolate topping is completely sugar free as the base and centre are quite sweet enough, so having a bitter chocolate top provides the perfect contrast, complimenting the balance of the slice perfectly.
I’ve trialled this recipe a couple of times now, sharing it at home and with my Monday and Tuesday morning Mothers’ Groups critics. To summarise all feedback thus far…. I think I’ve nailed it!
Makes 24 small squares, or 12 triangular slices
- Vitamix blender or food processor
- 1 baking loaf tin, glass/ceramic dish or tupperware
- double-boiler saucepan
- 1 cup almonds
- 1 cup walnuts
- 1/4 whole vanilla bean (or 1 tsp essence)
- 1/4 cup rice syrup
- 1 cup virgin coconut oil
- 1 cup nut butter (I used raw cashew butter, but any other raw or roasted nut butter would work)
- 10 large medjool dates
- 1/2 tsp seasalt
- 1 tbsp raw cacao powder
- 50g raw cacao butter
- 50g raw cacao powder
- pinch salt
- 1/2 tsp vanilla essence
*Raw cacao butter isn’t available everywhere… so you can easily replace ALL of the ‘Top’ ingredients noted above with 100g of your favourite dark chocolate. Note – this is cheating and not as good for you though !
- Line a loaf tin with baking paper and set aside.
- In a Vitamin blender or food processor, whiz the nuts and vanilla until a fine nut meal is formed.
- Add the rice syrup and whiz until evenly combined.
- Pour the mixture into the loaf tin and press down evenly.
- Place the loaf tin the freezer while you prepare the ‘Centre’.
- In the Vitamin blender or food processor (don’t worry about washing it), add the coconut oil, nut butter, salt and cacao powder. Whiz until well combined.
- One at a time, add the dates until they are perfectly mixed through, leaving no chunks.
- Remove the loaf tin from the freezer and pour the ‘Centre’ mixture ontop of the ‘Base’.
- Return the tin to the freezer. (The ‘Centre’ mixture will be runny, so before placing your tin back in the freezer, be sure to prepare a level surface upon which to place it, to allow the slice to set evenly).
- In a double boiler, melt the cacao butter.
- Once melted, remove from the heat and stir through the raw cacao powder, pinch of salt and vanilla essence, until smooth and evenly combined. (If you choose to use store-bought dark chocolate, simply melt it in a double boiler and continue with the steps below).
- Remove the tin from the freezer and using a fork, score the ‘Centre’ making a rough surface for the chocolate topping layer to stick to.
- Pour the chocolate mixture onto the ‘ Centre’ layer and spread quickly and evenly.
- Return to the freezer and allow to set for another 1 hour before slicing and serving.
- To make your slice higher and without doubling the ingredients, add a cup of almond meal to the ‘Centre’ mixture after Step 2.
- To enhance the chocolate flavour of your slice, add 2 tbsp raw cacao powder at ‘Base’ Step 1; and/or 1/2 cup raw cacao powder at ‘Centre’ Step 1.
This slice must be kept in the freezer and will keep in the freezer up to 1 month.
- Cut into 24 small squares and serve as part of a dessert tasting plate, at a morning, afternoon or high tea.
- For a decadent dessert, cut into 12 elegantly long triangular slices and serve with a dollop of double cream or marscapone cream (see image above).