When I first started my page, my obsession with creating raw slices led me to this delightful recipe. I wanted to transform traditionally indulgent treats into healthier versions, and this caramel slice is where it all began.
Trust me, once you try it, you might find it even better than the store-bought versions—and with half the calories, too!
I’m so grateful for each of you who has followed along on this journey and supported my recipes. This healthier caramel slice is an original favorite, and I’m excited to share it with you!
Ingredients You’ll Need
For the Base:
- 3/4 cup almond meal (75g)
- 40g vegan salted caramel protein powder (or caramelized white chocolate)
- 25ml coconut oil, melted
- 2 tbsp rice malt syrup (30ml)
For the Caramel Layer:
- 1/3 cup almond butter
- 35ml rice malt syrup
- 35ml coconut oil, melted
- Pinch of Himalayan salt
- 1 tsp vanilla extract
For the Chocolate Topping:
- 75g low-sugar chocolate
- 1/2 tsp coconut oil
Step-by-Step Guide to Perfection
1. Prepare the Base
Start by combining the almond meal, vegan salted caramel protein powder, melted coconut oil, and rice malt syrup in a mixing bowl. Stir until all the ingredients are well combined, and the mixture starts to come together.
Pro Tip: For a smoother texture, you can pulse the mixture in a food processor for a few seconds. This helps to blend everything evenly and create a more cohesive base.
Once mixed, press the base mixture into a loaf tin lined with parchment paper. Use the back of a spoon to press it down firmly and evenly. Place the tin in the freezer to set while you prepare the caramel layer.
2. Make the Caramel Layer
In a food processor or blender, combine the almond butter, rice malt syrup, melted coconut oil, Himalayan salt, and vanilla extract. Blend until smooth and creamy. This caramel layer should be thick and sticky, just like traditional caramel but with a healthy twist.
Pour the caramel over the set base layer, spreading it out evenly with a spatula. Return the tin to the freezer for 30 minutes to 1 hour, or until the caramel layer is firm to the touch.
3. Create the Chocolate Topping
Melt the low-sugar chocolate with the coconut oil in a heatproof bowl over simmering water or in the microwave in 30-second increments, stirring between each, until fully melted and smooth.
Once the caramel layer has set, pour the melted chocolate over the top, spreading it out evenly. The chocolate should form a glossy, smooth layer. Place the tin back in the freezer for a few minutes to allow the chocolate to firm up slightly but not completely harden.
4. Slice and Serve
Remove the tin from the freezer and let it sit at room temperature for a few minutes to make slicing easier. Using a sharp knife, cut the caramel slice into 12 squares.
Storage Tip: Keep these caramel slices in a sealed container in the fridge or freezer. They stay fresh and delicious for up to two weeks in the fridge and even longer in the freezer.
Tips for Success
- Choosing Your Sweetener: You can substitute the rice malt syrup with sugar-free maple syrup if you prefer a lower glycemic index option. Brands like Vitawerx or Lindt No Sugar work wonderfully in this recipe.
- Variations: If you’re not a fan of almond butter, feel free to use another nut butter or even tahini for a nut-free version. Just keep in mind that this will alter the flavor slightly.
Healthier Caramel Slice
Ingredients
For the Base:
- ¾ cup almond meal 75g
- 40 g vegan salted caramel protein or caramelized white chocolate
- 25 ml coconut oil melted
- 2 tbsp rice malt syrup 30ml
For the Caramel Layer:
- ⅓ cup almond butter
- 35 ml rice malt syrup
- 35 ml coconut oil melted
- Pinch of Himalayan salt
- 1 tsp vanilla extract
For the Chocolate Topping:
- 75 g low sugar chocolate
- ½ tsp coconut oil
Instructions
Prepare the Base:
- In a mixing bowl, combine the almond meal, vegan salted caramel protein (or caramelized white chocolate), melted coconut oil, and rice malt syrup. Mix until well combined.
- Press the mixture evenly into a lined loaf tin, ensuring a compact and even layer.
Make the Caramel Layer:
- In a food processor or mixing bowl, blend the almond butter, rice malt syrup, melted coconut oil, Himalayan salt, and vanilla extract until smooth.
- Pour the caramel mixture over the prepared base, spreading it evenly. Place the tin in the freezer for 30 minutes to 1 hour until the caramel layer is set.
Prepare the Chocolate Topping:
- Melt the low sugar chocolate and coconut oil together in a microwave or over a double boiler until smooth and well combined.
- Once the caramel layer has set, pour the melted chocolate over the top, spreading it evenly.
Chill and Serve:
- Return the tin to the freezer for about 10-15 minutes to allow the chocolate layer to set.
- Once set, cut the slice into 12 squares. Store the slices in a sealed container in the fridge or freezer.
Notes
- You can use sugar-free maple syrup as a substitute for rice malt syrup if preferred.
- For the chocolate topping, Vitawerx or Lindt No Sugar chocolate works great.
What Makes This Caramel Slice Special?
This healthier caramel slice is a perfect example of how you can enjoy a sweet treat without all the guilt.
By using wholesome ingredients like almond meal and almond butter, combined with vegan protein powder and low-sugar chocolate, this recipe offers a balance of healthy fats, protein, and lower sugar content. It’s not just better for you—it’s incredibly delicious!
Serving Suggestions
These caramel slices make a great snack or dessert and are perfect for sharing at gatherings or as a gift for friends and family. Enjoy them straight from the fridge for a firmer bite, or let them sit at room temperature for a softer, gooey treat.
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