Keto Caramel Slice

I have loved caramel slice all my life. In my family, we tell a story of how when I was a little girl, I climbed on a stool to try and get to the top shelf of the pantry to get the ‘animal squares’.  Cute.

The conventional recipe would send me into hyperglycaemic brain fog and the paleo version – made with dates, is way too sugary to be enjoyed – um daily!  I find a tiny slice of this really hits the spots and, due to its high fat content isn’t very moreish at all – win!

I have created a Nutritional Information Panel and added that at the end of this post.  There are 3.6 grams of carbohydrate, 3.3 grams of sugar, 30.1 grams of fat and 3.8 grams of protein per slice – and that is made with the maple syrup.  So by my count, that makes this the perfect little keto treat.  Enjoy!

Ingredients

Base

80g almond meal or almonds

90g walnuts

90g desiccated coconut

4 tablespoons of refined coconut oil

2 tablespoons of almond butter (or any nut butter)

 

Caramel Layer

180g macadamias or cashews

125ml melted refined coconut oil

2 tablespoons of almond butter (or any nut butter)

60ml maple syrup – or teaspoon of stevia (carb count is with maple syrup yay!)

80ml nut milk

Pinch of salt

 

 

Topping

Bar of 90% dark chocolate broken into pieces

 

Method

Line a 20 x 30 cm baking tray with baking paper – I find wetting the baking paper makes it more squishable.

For the base, add all of the base ingredients to the Thermomix bowl and chop speed 10 for ten seconds then blend speed 8 for 30 seconds or blitz in your high-speed blender and mix until really smooth.

Tip the base into the baking tray and, using wet hands, flatten.

Without washing the bowl, add the caramel layer ingredients to the Thermomix bowl and chop speed 10 for ten seconds then blend speed 8 for 2 min or until smooth in your blender.

Pour the caramel layer over the base and pop into the freezer until firm, or if you can’t wait, while you wash the Thermomix bowl out and melt the chocolate!

Place the broken chocolate into the Thermomix bowl and mill speed 10 for 5 seconds. Then melt for 2 minutes, 60 degrees, speed 2 or using a bowl over simmering water, slowly and gently melt the chocolate.

Pour the melted chocolate over the caramel layer and allow chocolate to set at room temperature.

Slice into 20 small pieces. Tip – using a warm knife and allowing chocolate to set at room temperature will prevent chocolate cracking when cut.

Store in the fridge or freezer – a frozen one is a bit like a frozen mars bar or snickers hit!

 

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