Healthy Vegan Salted Caramel Slice

I don’t know about you, but there is something extremely satisfying when you create a recipe that is a healthy version of an unhealthy treat. Everyone, I give you: Healthy Salted Caramel Slices.

Healthy Vegan Salted Caramel Slice

Ingredients 

Base

• 1 cup blanched almond meal
• 1 soaked medjool dates (you’ll need enough soaked dates to yield a cup though)
• 2 tbsp water (I use the date water)
• 1 tbsp Lucuma Powder
• 1 tbsp Carob Powder
• 1/2 tsp Vanilla Powder
• *Cinnamon
• *Pink Himalayan Salt
• 1 tbsp Virgin Organic Coconut Oil

Caramel Filling

• 1 cup soaked medjool dates
• 2 tbsp water (I use the date water)
• 1 tbsp maple syrup
• 1 tbsp Virgin Organic Coconut Oil
• *Vanilla Powder
• *Pink Himalayan Salt
• *Maca Powder
• 1 tsp coconut cream
• *Buckwheat groats/nuts/seeds

Chocolate Topping

• 1 bar of Organic Dark Chocolate
• 1 tsp Coconut Oil
• 1 tsp Coconut Cream

Tools

• Food processor
• Silicon muffin cups
• Blender

*Up to you the amounts of these ingredients you’d like to use. It is up to personal taste preferences.*

Directions 

For the base

• Put the almond meal (half of the amount ½ cup), date, water, lucuma powder, carob powder, vanilla powder, cinnamon, pink Himalayan salt, and coconut oil in a food processor.
• Blend until smooth. If the batter is too dry, add more water or date water.
• Pour the mixture into a bowl.
• Add the other half of the almond meal into the mixture. Again, if it is too dry add more date water. Similarly, if the mixture is too wet add more almond meal. The dough should be pliable. It should have a similar texture to gingerbread cookie dough; dry enough to not get stuck to your hands, but wet enough so it doesn’t fall apart.
• Roll the dough in your hands to form a ball.
• Place the ball in a silicon muffin cup and flatten. This will be your base. Depending on how much you’ve played around with almond meal to date water ratio, will determine how many slices you can make.
• Place the muffin cups on a cookie sheet and put in the freezer for about 15-20 minutes to help stiffen the base up.

For the caramel filling

• In a blender, add the dates, date water, syrup, coconut oil, vanilla powder, Pink Himalayan Salt, maca Powder, and coconut cream. Blend until smooth.
• Pour the mixture into a bowl and sprinkle in some buckwheat groats, crushed nuts or seeds. This adds some nice texture.
• Take the muffin cups out of the freezer.
• Evenly distribute the caramel filling amongst the muffin cups. You can add more nuts on top at this point if you’d like.
• Place back in the freezer to help stiffen up the filling.

For the chocolate topping

• Put some water in a pot and bring to a light simmer.
• Put some chocolate up and place into a bowl and add the coconut oil and cream.
• Place the bowl over the pot to melt the chocolate.
• Once most of the chocolate is melted, take the bowl off the pot. The residual heat from the bowl will melt the rest. It is VERY important to not let your water boil. It will scorch your chocolate.
• Distribute the melted chocolate among the muffin cups.
• Place back into the freezer to harden the chocolate.

For the garnish

• If you’d like, sprinkle additional nuts/seeds/buckwheat groats, Himalayan salt, and maple syrup before serving.

ENJOY