I doubt this recipe really needs much of an introduction do you? I mean seriously - salted + caramel in the one recipe says it all doesn't it. Then, add a layer of chocolate to the top and you're guaranteed a VERY happy day!
This totally delectable recipe has been donated to us from Australia's Clean Living Expert Luke Hines. His self proclaimed best EVER salted caramel slice is fresh from Luke's latest recipe book, "Eat Clean" and sits along side 99 other real food recipes that not only look insanely good but will leave you feeling insanely good (well, that's the plan anyway).
(Take note: we are giving 3 copies away this week, so quick sticks to the foot of the page).
I kinda like the cut of Luke's jib (consult google if quizzical look on your face re: 'cut of your jib'):
It's simple, really: celebrate and embrace the foods that allow you to live optimally, and eliminate those foods that can cause you harm or inflammation.
- Luke Hines
Simple? Totally.
And to quote straight from the book, some of Luke's top tips to keeping it clean:
- Embrace and celebrate nutrient-dense whole foods
- Avoid or limit your intake of grains, dairy, gluten and refined sugar
- Listen to your body and eat intuitively
- Promote optimal gut health with bone broths and fermented vegetables
- Be happy. Thinking positively about the changes you're making to your lifestyle makes them easier to stick to.
Ok so now we're all inspired and motivated, lets go reward ourselves with a deliciously decadent and healthy treat, yes?
Base:
1/2 cup pecans
1/2 cup almond meal
4 medjool dates, pitted and soaked
3 tablespoons coconut oil melted
1 tablespoon honey
Caramel filling:
180g medjool dates, pitted and soaked
65g macadamia or cashew butter
1/2 cup almond milk
1/2 cup coconut oil, melted
1 teaspoon ground cinnamon
pinch of sea salt
Topping:
1/2 cup coconut oil, melted
1/2 cup cacao powder
2 tablespoons honey
pinch of sea salt
Line a 30 cm x 20 cm high-edged baking tray with baking paper.
For the base, pulse all the ingredients in a food processor to a crumb-like consistency. Spread evenly over the prepared tray and transfer to the freezer to firm up.
For the caramel filling, put all the ingredients in the food processor and blitz everything together until really smooth. Remove the tray from the freezer, pour over the date mixture and return to the freezer to firm up again.
For the topping, place all the ingredients in the food processor and blend until smooth and chocolatey.
Remove the baking tray from the freezer again, pour over the chocolate mixture and spread evenly using the back of a spoon or a spatula. Return the tray to the freezer until completely set, about 30 minutes.
To serve, remove from the freezer and cut into squares with a warm knife.
Then, may the Good Lord be with you as you try, ever so hard, not to devour the lot in one sitting.
* Transparency bit: this is not a sponsored post.
