Simple, healthy and raw. One perfect caramel slice coming right up. At 120 calories per slice it’ll have you wanting more!
Healthy caramel slice. Yes. I love caramel. I think more than chocolate. Yep definitely more than chocolate. And i think I like salted caramel even more.
What could be more simple to make on a Sunday arvo than a no bake desserts. I love no bake desserts, even though I like baking, sometimes all you want to do is just mix, pour and eat.
In this recipe I do toast the oats and buckwheat. This is optional. you don’t have to. Toasting these ingredients really just bring out a nutty flavour, especially the buckwheat. If you haven’t toasted buckwheat. Do it. You will not be disappointed.
I topped my slice with a little more salt, that melted in the 37C heat. Ah hot days are the worst when you are trying to snap chocolate and pretty much anything that melts. But it tastes delish just the same.
This recipe is also vegan if you use vegan protein powder!
Made a Miss K recipe? Be sure to tag me @missk_j6 and #MissK_J6 on instagram, so I can check out all your amazing recreations!
Healthy raw salted caramel slice
- 1 c rolled oats
- 1/4 c buckwheat
- 1/2 c vanilla protein powder (or coconut flour)
- 1/4 c coconut oil (melted)
- 1 tbsp sugar free maple syrup (or pure maple syrup/agave)
- 1/2 c natural sweetener
- 1/4 tsp salt
- 1 c (25og) dates (pitted and soaked in boiling water for 20 minutes)
- 1/2 vanilla protein powder (or coconut flour)
- 2 tbsp coconut oil (melted)
- 2 tbsp cashew butter (or peanut/almond butter)
- 1/4 c almond milk
- 2 tbsp sugar free maple syrup (or pure maple syrup/agave)
- 1/4 tsp salt
- 1/2 c dairy free choc chips
- Line an 8×8″ brownie tin with baking paper.
- In a pan on a medium heat, lightly spray EVOO and pour in the oats and buckwheat until lightly toasted, approx 5 mins.
- Place all the base ingredients in a food processor, and pulse until just combined. It should be very sticky. Then place into the brownie tin and spread the mix into the tin.
- Place all the filling ingredients into the food processor and mix until smooth. Pour over the base layer and place into the fridge for 5-10mins.
- Melt down the choc chips and removed the tin from the fridge, pour the chocolate over the top of the caramel and place back into fridge to set. I left mine over night.
Nutrition per slice: Cals 120 P 6, C 12, F5