The straw that broke the camel’s back….. or the caramel slice that made me break my Anti-Candida regime? Guilty as charged. (So worth it). Actually, though, I haven’t felt any adverse effects from introducing a touch of the sweet stuff to my body (hooray). I’ve always been a sucker for anything caramel, even thinking about it makes my mouth go all watery – so I had no chance resisting this bad boy.
The only sad thing is that the following is the only photo I managed to take of this creation…. which may be one of my favourites of all time. The lovely Vanessa from Super Foods for Kidz created a similar slice a few weeks ago – and I knew I had to use her fabulous idea for creating “caramel” – dates and coconut cream – oh yes, genius for sure.
Caramel Coconut Slice
(Gluten/wheat/soy/nut/grain/soy/refined sugar free – HIGH RAW*)
- 1C coconut flour
- 3T cacao powder
- 1/2C coconut milk
- 1/3C coconut oil (softened)
- 2T brown rice syrup*
- 1/2t vanilla extract
- 1/4t sea salt
- Combine all ingredients really well, ensure no lumps.
- Press very firmly into a lined baking tray – I used a 23cm/16cm baking tray lined with glad wrap. Make sure to pack down the mix very tightly, and get it even as possible.
- Pop in the fridge while you make the caramel.
- 1 & 1/2C dates
- 1& 1/2C coconut cream (full fat, please – the Ayam brand is best)
- 1/4t salt
- Combine ingredients in a small saucepan, bring to the boil then reduce to a simmer.
- Simmer until dates are nice and soft, and the liquid has reduced slightly (around 10 minutes)
- Once cool enough (safely) place in a food processor/blender and whizz until very smooth.
- Pour over the base, and put back in the fridge – it will take a few hours in the fridge for the caramel to “set” properly.
Crunchy Coconut Topping
- 1 & 1/2C coconut shreds
- 4T melted coconut butter
- 1 & 1/2T brown rice syrup*
- Pinch sea salt
- 2T cacao powder
- Combine all ingredients and sprinkle over set caramel.
- Store in the fridge in an air tight container.
- You can sub in carob/cocoa in place of cacao.
- Almond meal will work in place of the coconut flour, and pure melted butter will work for the coconut oil in the base.
- You can simply use melted chocolate for the final topping if you wish.
- Chuck in the freezer if you want to speed up the setting procss.
- *You can use any type of liquid sweetener in place of honey – liquid honey, maple syrup, agave, coconut nectar etc.
- This can easily be made 100% RAW if you have a high speed blender like a Vita Mix – just soak the dates in some water for a few hours beforehand to soften, drain and whizz with the coconut cream.
So there you go, the same photo twice…. it’s a good one though – don’t you agree? However detrimental to my Candida issues, my taste buds definitely appreciated this recipe…. it’s all about balance, right?