Guilt-free, low-sugar caramel slice

Aug 03, 2021
Remember: everything in moderation! Source: Getty Images

When it comes to sugary treats, I go through phases. I can get by for months without them, then suddenly I’m like a crazy person — hoarding chocolates, lollies and sweet biscuits in the pantry and glove compartment of my car — don’t judge!

I recall a fairly reputable personal trainer once saying “everything in moderation”, so I decided to apply this mantra to my cravings. I also figured that ‘sugary treats’ didn’t have to mean ‘sugar coma’ and I went in search of recipes that could satisfy without leaving me in a state of loathing after eating.

This low-sugar caramel slice recipe certainly fits the bill. Rolled oats, dates, coconut milk and raw cacao powder are just some of what you’ll need to create these delicious bites.

Makes 24 pieces

Ingredients

THE BASE

  • 1 cup rolled oats
  • 30g almonds, roasted
  • 60g fresh dates, pitted, chopped
  • 2 tbsp coconut oil
  • 2 tbsp light coconut milk
  • 1 tbsp rice malt syrup

THE CARAMEL FILLING

  • 145g cashews
  • 200g fresh dates, pitted, chopped
  • 60ml light coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • Pinch salt flakes

THE CHOCOLATE TOPPING

  • 50g raw cacao powder, sieved
  • 80ml coconut oil
  • 150ml rice malt syrup

Method

  1. For the filling, place cashews in a glass or ceramic bowl and cover with cold water. Stand for 2 hours. Drain well.
  2. Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease and line the base and sides of a 16cm x 26cm slice pan. Spread oats over prepared tray. Bake, stirring halfway, for 6 minutes or until golden and aromatic.
  3. Process oats and almonds until coarsely chopped. Add dates, oil, milk and rice malt syrup. Process until a sticky mixture forms. Press into prepared pan. Bake for 8 minutes or until firm. Cool completely.
  4. Process cashews until finely chopped. Add dates and coconut milk. Process well, scraping the sides occasionally, until well combined. Add oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in freezer for 1 hour or until firm.
  5. For the chocolate topping, place all ingredients in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Pour over filling. Smooth the surface. Place in the fridge for 6 hours (or overnight) to set. Use a sharp knife to cut into 24 squares.

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