After much anticipation, here is the recipe for my raw salted caramel slice!
This rich caramel treat is made from clean ingredients and is a healthier alternative to the original.
However given it is made from nuts, dried fruit and maple syrup, it is still quite high in natural sugars and healthy fats, so I suggest it be consumed in moderation 😉
For the base:
1.5 cups almonds
3/4 cup almond meal
1/2 tsp cinnamon
1.5 tsp melted coconut oil
For the caramel:
1 cup dates
1/2 cup melted coconut oil
1.5 tbsp unhulled tahini
1/2 cup maple syrup
1 cup cashews (soaked for 6+ hours until soft)
A pinch of pink sea salt
For the chocolate:
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup raw cacao
2 tbsp du chocolat powder
A pinch of pink sea salt
1. Line a tray with baking paper
2. Process the ingredients for the base in a food processor or blender until it forms a kind of crumb. Transfer it into the tray and knead it together, pressing it tightly so that it will stick. Set this layer in the freezer for about 10 minutes.
3. Process the ingredients for the caramel in a food processor or blender until it becomes a smooth, thick consistency. You will probably need to give it a few stirs, and maybe add a little water to help it blend, but you want it to be relatively thick.
4. Pour the caramel on top of the set base layer and smooth it over. Return to the freezer until the caramel is set (approx one hour).
5. Mix the ingredients for the chocolate layer in a bowl. Pour on top of the set caramel layer. Quickly smooth it over- it will set quite quickly because of the coldness of the caramel layer.
6. Return to freezer for another 15 minutes or so until chocolate is set, then slice.
I don’t mean to toot my own horn, but these are by far the best clean pancakes I have ever tasted! They are the perfect combination of fluffy, moist, and sweet (but not too sweet!). They are also a blessing to cook – they don’t take too long, don’t stick to the pan, and were nice and easy to flip! Made from simple ingredients, these are a great breakfast that feels like a cheat but isn’t! Happy tummy, happy thighs 😉 Ingredients (Makes approx 3 pancakes; serves one)
40g rolled oats (note for a lower carb version you could substitute for almond meal)
14g coconut flour
2 egg whites
60 ml unsweetened almond milk
50g mashed banana (the riper the better)
a pinch of bi-carb soda
50g Chobani 0% Greek Yoghurt
10ml sugarfree maple syrup
Macros (not including the toppings) – Cals: 229 P:17g F:5g C:46g
1. Blend the oats and coconut flour in a blender or food processor for a few seconds until it forms a powder.
Transfer dry ingredients to a bowl and add the almond milk, egg whites, mashed banana and a pinch of bi-carb soda, stirring until well combined.
Heat a little bit of organic butter or coconut oil in a frying pan on medium heat.
Add 1/3 of the mixture at a time to the pan, using a spoon to ensure it is spread evenly.
Cook for approx 2-3 minutes or until the underside of the pancake has firmed, then flip and cook for a further 1 minute.
Transfer pancake to a plate and repeat with the remainder of the mixture.
TIP: Keep cooked pancakes covered with a plate or aluminum foil to keep them warm while making the rest of the pancakes.
Top pancakes with greek yoghurt, blueberries and sugar free maple syrup or toppings of your own choice.