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Choc Caramel “Mars Bar Slice

Chocolate and caramel – yes!! A match made in heaven I reckon. I remember as a kid making the traditional recipe with condensed milk. It was one of the first things I cooked. Those days are gone, not just because my boy has a dairy allergy, but between you and me, my waist line really doesn’t need the excess calories.

I knocked this up last night because I felt like something sweet. It certainly did the job. Yummo! My hubby says it tastes like a Mars Bar. Would love to know what you think. As with ALL our recipes – Top 8 free & Gluten free of course 

For the Base
 You’ll need …
6 Medjool dates
1 cup sunflower seeds
1 Tablespoon raw cacao
1 Tablespoon Coconut oil
“What to do…
Place sunflower seeds into a food processor and blitz until mixture resembles fine crumbs. Add chopped dates, cacao and coconut oil. Continue processing until mixture is thoroughly combined. Press into a slice tin.
Caramel Layer
You’ll need …

1 cup sunflower seed paste
1 cup coconut milk
3/4 cup coconut sugar
Pinch Himalayan salt
1/2 cup sunflower seeds

What to do…
In a medium sized saucepan, heat sugar, salt, coconut milk and sunflower seed paste. Heat gently over a medium heat until mixture is smooth. Continue stirring as mixture thickens and coats the back of a spoon, then continue for a few more minutes. The thicker it gets the better. Stir through the sunflower seeds.
*Resist the urge to taste the caramel as its hot and will burn your tongue… trust me!!
Pour onto base
Chocolate Ganache

You’ll need…

1/2 cup coconut milk
1/2-3/4 cup allowable chocolate ( I used Enjoy Life Choc Chunks)

What to do…
Melt chocolate and coconut milk in a saucepan over a medium heat until chocolate is melted and mixture is smooth. Pour over the caramel layer. Refrigerate until set (while keeping husband away from the refrigerator using a wooden spoon)

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