Welcome to my very first blog post on The Gluten Free Bible!
When I found out I was gluten intolerant many years ago (read my 'About' page for more information on this point), the one thing that I was scared of was that I would lose my love for baking. I soon realised that baking gluten free was just as fun and I started to experiment with recipes and truly enjoyed turning my old favourites into gluten free classics!
I therefore decided to feature one of my personal favourite gluten free recipes as my very first blog post! One of the most popular posts on my Instagram page was this amazing, delicious raw caramel slice! I therefore thought it would fitting if I made this recipe my very first blog post as I know you have been patiently for this!
So without further adieu, here is the recipe for my gluten free and vegan caramel slice!
INGREDIENTS
BASE
¼ CUP COCONUT OIL (MELTED)
⅓ CUP NATURAL DESICCATED COCONUT
5-6 PITTED MEDJOOL DATES
¾ CUP RAW NATURAL ALMONDS
CARAMEL CENTRE
10-12 PITTED MEDJOOL DATES 2 TABLESPOONS RICE MALT SYRUP ⅓ CUP SMOOTH ALMOND BUTTER
1 TEASPOON NATURAL VANILLA BEAN PASTE A SPRINKLE OF HIMALAYAN PINK SALT FLAKES
CHOCOLATE TOPPING
¼ CUP COCONUT OIL, MELTED
⅓ CUP RAW CACAO POWDER
½ CUP RICE MALT SYRUP
METHOD
BASE
Line a slice tin (approximately 15-20 cm wide) with baking paper. Place the coconut oil, desiccated coconut, dates and almonds in a food processor and process for around 2 minutes or until the mixture has a texture of fine breadcrumbs. Gently press the mixture into the base of the baking tin and refrigerate for around 20 minutes or until set.
CARAMEL CENTRE Place the dates, rice malt syrup, almond butter, vanilla bean paste and Himalayan pink salt in the food processor and process for around 2 minutes or until quite smooth. Gently spread the paste over the base and refrigerate until it is set.
CHOCOLATE TOPPING Place the coconut oil and rice malt syrup in a glass heatproof bowl over a saucepan of simmering water and stir until melted and combined. Take the bowl off the heat and stir in the cacao powder. Pour the chocolate mixture over the caramel and refrigerate for approximately 2 hours.
I generally leave the caramel slice in the freezer until it needs to be served. You can take it out of the freezer, leave it out for 5 minutes and then cut your pieces up, ready to serve and eat!
I hope you enjoy eating this delicious raw, gluten free and vegan caramel slice! Please email me if you have any queries or suggestions as to what you would like to see next!
THE GLUTEN FREE BIBLE
Comments