Sunn karamellskive

Dette Sunn karamellskive is a delicious no-bake dessert made from an almond coconut base and topped with a date peanut butter caramel. If you love healthier treats naturlig søtet with wholesome ingredients, this is the best caramel slice you will ever make.

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I have been sharing healthy no-bake desserts on this blog for years but that’s the first time I revisit an Australian classic dessert. This healthy caramel slice recipe is inspired by two of my favorite recipe: my no-bake Samoa bar og caramel date paste.

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Sunn karamellskive

This healthy caramel slice is a delicious no-bake dessert made from an almond coconut base and topped with a date peanut butter caramel.

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Prep Tid: 15 minutter min

Total tid: 15 minutter min

Rett: Dessert

Opprinnelse: Australian

porsjoner: 16 Slices

Kalorier: 238.2 kcal

Forfatter: Carine Claudepierre

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Ingredienser

US Customary - Metric

Sandkakeskorpe

• ▢ 1 cup Mandelmel - eller havremel
• ▢ 1 cup Tørket kokosnøtt
• ▢ 3 ss Lønnesirup
• ▢ ⅓ cup Kokosolje - smeltet

Healthy Date Caramel Layer

• ▢ 1 ¼ cup Medjool Datoer - pitted
• ▢ ⅓ cup Lønnesirup - eller agavesirup eller kokosnektar eller rissirup
• ▢ ⅓ cup Peanøttsmør (usaltet) - uten tilsatt sukker, uten tilsatt olje
• ▢ 2 ss Kokosolje
• ▢ 2 ss Vann
• ▢ 1 teskje Vaniljeekstrakt
• ▢ ¼ teskje Salt

Sjokoladetopping

• ▢ 3 gram Mørk sjokolade
• ▢ 1 spiseskje Kokosolje

Instruksjoner

Shortbread Layer

• Cover a 9-inch x 5-inch slice pan, or an 8-inch x 8-inch baking pan, with parchment paper and let enough paper hang off the sides of the pan so you can easily pull out the slice later. Set aside.
• In a mixing bowl, add: desiccated coconut, almond flour, maple syrup, and melted coconut oil.
• Rør først med en slikkepott, og klem deretter med hånden for å sørge for at alle ingrediensene kommer sammen og henger sammen. Den kan være litt smuldrete, men det er greit. Hvis den er veldig tørr, tilsett en ekstra spiseskje kokosolje.
• Trykk shortbread-smuldrepaien godt ned i den forberedte ildfaste formen.
• Frys 10 minutter while you are making the caramel layer. The freezer harden the coconut oil and firm up the shortbread without baking.

Caramel Filling

• In a food processor, add pitted dates, fresh runny peanut butter, melted coconut oil, water, maple syrup, salt, and vanilla.
• Process on high speed, until a sticky thick caramel paste forms. You may have to stop the food processor once in a while, scrape down the sides of the bowl and repeat until all the ingredients form a consistent thick date paste.
• Pour the caramel paste in the pan, press with a silicone spatula into an even layer.
• Return slice tin to the freezer for 10 minutter mens du smelter sjokoladen.

Sjokoladelag

• Melt the dark chocolate with coconut oil, in a microwave safe bowl, in 30-second bursts, stirring between to prevent the chocolate from burning.
• Drizzle the melted chocolate all over the bar and return to the freezer for 12-15 minutes to harden the chocolate.
• Remove the slice pan from the freezer, and pull out the bar from the pan using the hanging pieces of parchment paper.
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Oppbevaring

• Store the healthy caramel slices in an airtight box in the fridge for up to 2 weeks, or freeze for up to 1 month and thaw in the fridge for a few hours before serving.

Utstyr

9 x 5 cm brødform

Miksebolle

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Ernæring

Visning: 1Slice | Kalorier: 238.2kcal | karbohydrater: 18.1g | Protein: 3.6g | Fett: 19g | Mettet fett: 11.1g | Flerumettet fett: 0.9g | Enumettet fett: 2.7g | Natrium: 62.2mg | kalium: 148.8mg | Fiber: 3.2g | Sukker: 13.1g | A-vitamin: 17.1IU | Vitamin C: 0.1mg | Kalsium: 30.8mg | Stryke: 0.6mg | Magnesium: 21mg | Fosfor: 36.3mg | Sink: 0.3mg

Ingredienser og erstatninger

While most healthy caramel slice calls for a Medjool date base that is soft, with crunchy bites of nuts, mine truly taste like a biscuit. It mimics the real caramel slice recipe shortbread crust by combining almond flour, coconut, and coconut oil into a prefect no-bake shortbread layer. All you need to make the no-bake shortbread biscuit are:

• Mandelmel eller mandelmel
• Usøtet tørket kokosnøtt
• Kokosolje – You must use coconut oil for this recipe because it’s a no-bake base that firms up as the melted coconut oil cools in the fridge. If you don’t like the coconut flavor of virgin coconut oil, use refined coconut oil which has no coconut flavors.
• Vaniljeekstrakt
• Ren lønnesirup, brown rice syrup, or coconut nectar.

For the middle layer, the healthy caramel you will need:

• Utstenede Medjool-dadler – You can use partially rehydrated Deglet Noor dates, but avoid Camel dates that are super dry. Keep in mind that Medjool dates varieties are the only one with a true caramel flavor that mimic real caramel in this healthy recipe.
• Kokosolje
• Peanøtt smør – unsalted or use almond butter or cashew butter if preferred.
• Vaniljeekstrakt
• Sea Salt – For a salted caramel flavor. Skip it if you prefer no salt taste.
• Lønnesirup
• Vann

For the top layer, I choose to use:

• 85 % mørk sjokoladeplate – You can use 90 % for ultra dark chocolate flavor or 70% for a sweeter layer.
• Kokosolje

How To Make A Healthy Caramel Slice

It’s very easy to make this caramel slice because it’s a no-bake caramel slice, with no baking required.

1. In a small bowl, stir all ingredients together until a dry, crumble mixture.
2. Line a slice pan with parchment paper, oil paper, and pan then spread the crumbly mixture all over the pan. Use a flat silicone spatula to press firmly the mixture into an even layer.
3. Pressing compacts the ingredients together and makes the layer firm.
4. Place the pan in the freezer while you make the caramel layer. The freezer solidify the coconut oil quickly and will harden the bottom layer faster than the fridge.
5. Place all the caramel ingredients into a food processor and process on high speed until it forms a thick paste.
6. You may have to stop the food processor a few times to scrap down the sides of the bowl and repeat until the paste is smooth and no bits of dates shows.
7. Remove the pan from the fridge and spread the caramel layer on top in an even single layer.
8. Pop the pan in the fridge while melting the chocolate.
9. Place both ingredients into a microwave-safe bowl and microwave in 30-second bursts, stirring between, until melted and shiny.
10. Pour the melted chocolate on top of the caramel layer. I don’t like to wait to enjoy my dessert, so I usually freeze the slice pan until the chocolate layer hardens, which takes about 15 minutes. If you prefer to use the fridge, it takes up to 2 hours to solidify the chocolate layer.
11. To slice nice caramel slice, use a long sharp knife and warm the blade under the stove. Slice and wash the blade before slicing through again.

Lagringsinstruksjoner

Store the caramel slice in the fridge for up to 1 week in an airtight container. You can also freeze caramel slices in freezer bags and thaw in the fridge the day before.

Allergibytter

This is a vegan caramel slice, it’s naturally dairy-free, egg-free and also gluten-free. However, if you have allergies to some of the ingredients used in this recipe, I listed below some ingredient swap ideas for you.

• Nøttefri – Swap peanut butter for sunflower seed butter or tahini. Note that both of these options are slightly bitter. For the base layer, swap almond flour for sesame flour or hjemmelaget havremel and add two tablespoons of water.
• Peanøttfri – Alternatives to peanut butter are almond butter, cashew butter, or coconut butter.
• Sukkerfri – You can use a sugar-free maple-flavored syrup in this recipe. Dates still contain sugar, so they won’t be entirely sugar-free.
• Søtningsmiddelalternativer – Rice syrup, agave syrup, coconut nectar, or maple syrup are great options.
• Kokosolje – You can also use melted cocoa butter, but you can’t use oils that are liquid at room temperature, or your base will never firm up.

Ofte Stilte Spørsmål

Nedenfor finner du svarene mine på de vanligste spørsmålene dine om denne oppskriften.

More Recipes With Dates

If you like to make delicious desserts with dates, you’ll love these other recipes.

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