Caramel Crisp Slice

This satisfying treat combines texture and flavour to create a taste sensation. 

Gluten free Dairy free Refined sugar free Vegan

Recipe by Nicole Frain 
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Ingredients

For the base:

  • 1/2 cup almond meal
  • 2 tsp instant coffee
  • 1 tsp coconut flour
  • 1 tsp cinnamon
  • 1 tbsp ABC spread or similar
  • rice puffs

For the toppings:

  • 12 dates soaked*
  • 1/4 cup coconut oil melted
  • 1/4 cup macadamias soaked*
  • 1/4 cup cashews soaked*
  • 1 tsp vanilla essence
  • Good Pinch of salt
  • Natvia to taste

* start soaking 1hr before commencing. Drain before using

Coating:

  • 200g Well Naturally Rich Dark Chocolate, roughly chopped
  • 1-2 tsp coconut oil

Method

  1. Line your slice tin.
  2. Combine your base ingredients well and press into your tin. Sprinkle a thin layer of rice puffs over and set aside.
  3. Place your topping into a processor and blend very well (roughly 3 minutes), scraping the sides of the bowl as you go.
  4. Pour over the rice crisps and smooth the top. Place into the fridge to set min. 1 hr.
  5. Melt your chocolate and coconut oil together before carefully rolling and coating your bars.  (easiest to use a fork and skewer).
  6. Place onto a tray or baking paper to set and decorate with coconut or cocoa  if you like.

Tip: If you part freeze your slices before coating, the chocolate will set faster (but you will need to work quickly if decorating)

 

 

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