Delicious, crunchy, and guilt-free - this healthy caramel slice is the perfect treat to satisfy your cravings!
Preheat oven to 180 degrees Celsius.Â
In a bowl, mix the butter, egg and vanilla.Â
While continuing to stir, add the rapadura sugar, Emmer Wheat flour and Salt. Use fingers to mix the ingredients as the mixture will be quite thick. Â
Transfer the mixture into a loaf tin, lined with baking paper. Spread evenly, pressing down with the back of a spoon.Â
Bake for 10 minutes or until the base has started to brown slightly.Â
Combine all middle layer ingredients in a food processor, slowly adding the water until the mixture reaches the desired consistency. It should be thick but smooth.Â
Transfer the middle layer ingredients on top of the base, pressing down firmly with the back of a spoon. If the mixture is hard to spread, run the spoon under warm water and it should spread easily.Â
Place in the freezer to set.Â
Heat a pot over a low heat and add the coconut oil, cacao buttons and coconut cream.Â
Stir continuously until the ingredients have fully melted and the mixture is smooth in texture. Remove to cool.Â
Remove the slice from the freezer when it has firmly set and cut into small pieces.Â
Using a spoon, coat the cooled chocolate mixture over each slice and place back in the freezer or fridge to set.Â
Store in an air-tight container in the fridge or freezer.Â
Ingredients
Directions
Preheat oven to 180 degrees Celsius.Â
In a bowl, mix the butter, egg and vanilla.Â
While continuing to stir, add the rapadura sugar, Emmer Wheat flour and Salt. Use fingers to mix the ingredients as the mixture will be quite thick. Â
Transfer the mixture into a loaf tin, lined with baking paper. Spread evenly, pressing down with the back of a spoon.Â
Bake for 10 minutes or until the base has started to brown slightly.Â
Combine all middle layer ingredients in a food processor, slowly adding the water until the mixture reaches the desired consistency. It should be thick but smooth.Â
Transfer the middle layer ingredients on top of the base, pressing down firmly with the back of a spoon. If the mixture is hard to spread, run the spoon under warm water and it should spread easily.Â
Place in the freezer to set.Â
Heat a pot over a low heat and add the coconut oil, cacao buttons and coconut cream.Â
Stir continuously until the ingredients have fully melted and the mixture is smooth in texture. Remove to cool.Â
Remove the slice from the freezer when it has firmly set and cut into small pieces.Â
Using a spoon, coat the cooled chocolate mixture over each slice and place back in the freezer or fridge to set.Â
Store in an air-tight container in the fridge or freezer.Â
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