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 © Copyright Mia Cucina 2018

Sugar Free Choc Caramel Slice

January 26, 2019

 

 

 

 

 

 

We are celebrating the AUS OPEN GRAND FINAL tonight and decided to whip up a refined sugar free, no baking treat! As this is such a rich, sweet recipe, this slice can be cut into small serving sizes, providing that sugar hit, without all the calories. So we set this slice in a small square baking dish, lined with either 'go-between' or non stick parchment paper.

 

Base

 

1 cup ground almonds

1 cup shredded coconut 

3 tablespoons raw cocoa powder

pinch salt

1/2 cup coconut oil, melted

 

Date Almond Caramel Filling

 

1 cup dried pitted dates

¾ cup boiling water

2 cups, almonds, soaked in hot water and drained

¼ cup pure maple syrup

½ cup coconut oil,  melted

1 teaspoon vanilla extract

 

200 gm 90% dark chocolate, melted

 

 

Place ground almonds, shredded coconut, raw cocoa powder, and salt in a food processor and blitz until a fine, crumbly texture. Add melted coconut oil and pulse until well combined and the mixture holds together when you pinch it between your fingers.

 

Press mixture into the prepared dish, pressing down firmly with the back of a spoon. Set aside in the fridge to cool while you make the caramel.

 

To make the caramel, place dates and water in a medium-size pot and boil, stirring frequently, until the dates are soft and all the water has evaporated. In the meantime, add the soaked almonds in the food processor along with the maple syrup, coconut oil and vanilla. Blend until smooth. Scrape down the sides of the food processor a few times to make sure everything has been blended. Add date mixture and blend until combined.

 

Spread caramel all over the base. Set aside in the fridge to set for at least 4 hours or the freezer for at least 2 hours, or until the filling is firm.

 

Melt chocolate very gently over low heat, then pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set. 

 

Cut into small pieces, using a hot wet knife, so it doesn't stick to the blade. Place in an airtight container and store in the fridge.

 

 

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