Friday, 15 April 2016
Almond and macadamia caramel slices
A twist on the classic caramel slice - but still just as delicious
- Line the bottom and sides of a brownie tin with baking paper.
- For the base, put the ground almonds, macadamia nuts and melted butter in the bowl of a food processor fitted with the S blade attachment. Blitz until the macadamias are crushed and the mixture comes together. Pour the mixture into the brownie tin, pressing down to create an even layer. Chill in the fridge while you prepare the filling.
- Clean the food processor bowl before making the filling. Add the dates, coconut oil, tahini, coconut milk and coconut butter to the bowl, and blitz with the S blade until the mixture is smooth.
- Take the tin out of the fridge and spoon the filling on top of the base. Use the back of the spoon to spread the mixture into each corner. Return the tin to the fridge for 20 minutes.
- Make the topping by bringing a small saucepan of water to a simmer. Roughly chop the chocolate and add to a heatproof bowl. Place the bowl over the pan of just simmering water and stir until the chocolate is melted and smooth.
- Take the tin out of the fridge and pour the topping in, smoothing down with a spatula. If using, sprinkle sea salt flakes over the top. Return the tin to the fridge for a further 45-60 minutes to set. Use a hot knife to slice into squares before serving.
What you need:
For the base:
- 100g ground almonds
- 150g macadamia nuts
- 60ml melted butter or coconut oil
For the filling:
- 340g fresh Medjool dates, pitted
- 125ml coconut oil, melted
- 2 tbsp hulled tahini
- 60ml coconut milk
- 2 tbsp coconut butter
For the topping:
- 250g dark chocolate
(minimum 70% cocoa)
- Sea salt (optional)
From Real Food Kids by Jess Lomas (£8.99, Wilkinson Publishing).