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RAW ALMOND CARAMEL SLICE

Oh my gob. Rarely am I lost for words to describe food, but as I sunk into this…well, I had no words. Until now…

There are a few reasons this bar, slice, foodgasm came about…

The first was when I was sitting at the gym with one of my nutrition clients talking about food and a Raw Snickers Bars came up (timely and of course natural chat post exercise). This isn’t the first time Raw Snickers has hit me, but it seems EVERYONE is losing themselves on them. (Is anyone else getting that?) Whilst I totally understand the need to find the clean ways to your old time favourites, I personally don’t freak out over peanuts, peanut butter or Snickers Bars. However, I do love caramel very very much and crunchy sensations in any food are a good thing in my world so the raw snickers gave inspiration for this goodness.

The second moment was in fact as I arrived home from the gym, to find my lovely friends at Breville Australia had left a Kitchen Whizz Pro sitting on my doorstep. Sorry, but that’s just awesome. And I am one extremely lucky lady. So…HUGE THANK YOU TO BREVILLE. : )

Now let me introduce you to the RAW ALMOND CARAMEL SLICE. This is something else…the nutrition in the ingredients is incredibly diverse (think multiple nuts and seeds, not too much sweet/fruit sugars and a perfect hint of vanilla), with a gorgeously clean caramel made with tahini, almond butter and just a hint of endocrine supportive maca powder. Then the crunch from almonds between the caramel and top layer of raw chocolate. Oh my gob. The best part, it’s not too sweet. In fact in my world, it’s juuuuuust right. There’s about 8 dates in total in this slice, and the remainder of sweetening comes via rice malt syrup so you don’t feel totally overcooked by (fruit) sugars. Yum.

The slice is beautiful and rich so from a nutritional standpoint, I would suggest just eating a small portion to satisfy your sweet tooth. I have recommended 20 serves (you could easily make 30 too) from the quantity made. Remember, just because they are raw treats, it doesn’t mean we need to overeat and lose the nutrition we gain from other foods in our diet to create BALANCE.

As I passed a piece to a friend just the other day, he asked ‘what’s this called?…’a good time’ I replied.

Enjoy friends… J x

RAW ALMOND CARAMEL SLICE

Serves 20

BASE:
½ cup walnuts
¼ cup almonds
½ cup medjool dates, seeds removed (approx 5 dates)
2tbsp coconut oil, melted
3tbsp raw cacao powder
1tbsp linseeds
1tbsp chia seeds
2tbsp rice malt syrup

CARAMEL:
¼ cup almond butter
2tbsp tahini
2tbsp rice malt syrup
¼ cup dates, seeds removed (approx 3 dates)
2tsp vanilla
1tsp maca powder
¾ cup chopped almonds

TOP:
3tbsp coconut oil
3tbsp rice malt syrup
3tbsp raw cacao powder

Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. If you need to loosen the ingredients to assist with blending, add a touch of water.
Line a square cake tin (20cmx20cm) with baking paper, then evenly spread base into tin and place in freezer whilst preparing caramel and topping.
Place all ingredients, except chopped almonds, in food processor and blitz until smooth caramel is formed. Spread over the base and press in ½ the chopped almonds, then place back in the freezer once again.
To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate.
Pour molten chocolate over the slice and spread evenly then top with remaining chopped almonds.
Return slice to freezer and allow to set for approximately 6-8 hours.
Serve from and store in the freezer up to 2 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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