Choc Caramel “Mars Bar” Slice
= Choc Caramel " Mars Bar" Slice=
TOP 8 FREE | GLUTEN FREE | EGG FREE | PEANUT FREE | TREE NUT FREE | WHEAT FREE
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.
Choc Caramel Slice
Servings: 12
Ingredients
Base
- 6 Medjool dates
- 1 cup Sunflower seeds
- 1 Tblspn Raw cacao
- 1 Tblspn Coconut oil
Caramel layer
- 1 cup Sunflower seed butter
- 1 cup Coconut milk
- 3/4 cup Coconut sugar
- 1/2 cup Sunflower seeds
- pinch Himalayan salt
Choclate Ganache
- 1/2 cup Coconut milk
- 3/4 cup Chocolate (allowable)
Instructions
- Grease and line a slice tin.
Base
- 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
- 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. Smooth out evenly with a spoon
Chocolate Ganache
- 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)