Paleo Caramel Slice
For a NEW & IMPROVED version see my later post for Paleo Caramel Tart
This Paleo Caramel Slice recipe is absolutely to die for. It makes for a special dessert and will win the hearts of paleos, health-nuts and even the skeptics out there too! (You know it’s good when it converts the skeptics!)
The baked crunchy base of desiccated coconut and hazelnuts is sweetened with honey, while the filling boasts a smooth caramelly mixture of dates, coconut cream and softened macadamia nuts. The top is comprised of home-made chocolate, sprinkled with sea-salt flakes. But if you’re feeling lazy, you can always use a melted block of your favourite dark chocolate for this part too.
So there’s nothing bad about this recipe, except maybe, that there’s just never enough! Speaking of which, don’t stress if the topping looks inadequate in my photos. The recipe quantities below has been adjusted appropriately.
Choosing a Coconut Cream
You need to use pure Coconut Cream in the filling, but not all Coconut Creams are made equal – not all coconut creams are pure. Below I have listed the brands to avoid and those to buy. Unfortunately I couldn’t find as many ‘to buy’, but Ayam as recommended below, is sold in most supermarkets, including Coles and Woolworths.
Brands to buy:
- Ayam: 100% coconut extract
Brands to avoid:
- Trident: Coconut Cream (52%), Water, Stabiliser (466)
- Coles Smart Buy: Coconut Milk (60%), Water, Thickener (466), Vegetable Gum (412)
- Woolworths Select: Coconut extract (99.5%), Stabilisers (415, 466), Emulsifier (473)
- Woolworths Organic: Organic Coconut Extract (42%), Water, Stabilizer (412)
- Pandaroo: TBA – but similar to those above
Makes: 20 slices
Prep time: 30 minutes
Freezing time: 8 hours, or overnight
- Mixing bowl
- Food processor
- 1 cup hazelnut (or other nut) meal
- 1 cup desiccated coconut
- 1/4 cup cacao powder
- 1 tsp vanilla powder (or extract)
- 1 pinch sea salt
- 1/4 cup coconut oil, melted
- 1 tbsp honey, or maple syrup
- 450g dried pitted dates
- 1 cup boiling water
- 200g raw macadamia nuts, soaked over night*
- 175 ml coconut cream
- 2 tsp vanilla
- 1/2 tsp sea salt
*Instead of soaking overnight, you can soften your macadamia nuts by simmering in a saucepan over medium heat for 20 minutes.
- 3/4 cup melted cacao butter or coconut oil (or a 50/50 combination of both).
- 3 tbsp raw cacao powder
- 1 tsp honey or maple syrup
- 1/2 tsp cinnamon
- large pinch of sea salt flakes – to garnish (optional)
- Preheat a fan-forced oven to 160 degrees Celsius.
- Line a 20 x 20cm baking tin with baking paper.
- To make the base, combine the nut meal, desiccated coconut, cacao powder, vanilla powder and sea salt in a mixing bowl and stir to combine. Add the honey and coconut oil and work through with your hands until uniform in texture.
- Transfer the base mixture into the lined tin and flatten, pressing down firmly and evenly into the corners.
- Transfer the base to the oven and bake for 20 minutes at 160 degrees Celcius. Leave in the tin and cool quickly on a clear shelf in the freezer.
- Meanwhile, place the dried dates and boiling water in a saucepan over medium heat and stir regularly with a wooden spoon for 5-7 minutes until all of the water is evaporated and a thick paste is formed.
- In the food processor, whiz the date paste, macadamia nuts, coconut cream and vanilla for a few minutes until completely smooth. Add sea salt to taste.
- Pour this mixture ontop of the base and return to the freezer to set.
- For the topping, combine all of the ingredients in a small mixing bowl. If warm, then allow to cool slightly to allow for a shorter setting time. Pour onto of the caramel filling and then sprinkle with sea salt flakes if using. Allow to set in the freezer for at least 8 hours or overnight before serving.
Store your Paleo Caramel Slice in an airtight container in your freezer, for no more than two weeks.