SALTED CARAMEL SLICES
These raw food sweet treats are naturally sweetened with dates and maple syrup, and are made with wholesome ingredients such as cashew nuts, coconut, and cacao powder
Provided by Tanya Maher
Categories Afternoon tea, Buffet, Dessert, Treat
Time 30m
Yield Makes 15
Number Of Ingredients 13
Steps:
- Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.
- Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.
- Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.
Nutrition Facts : Calories 273 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SALTED CARAMEL & PEANUT BUTTER BILLIONAIRE'S SLICE
This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping
Provided by Cassie Best
Categories Dessert, Dinner
Time 1h40m
Yield Cuts into 15 big slices or 20 smaller ones
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment - the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together - don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
- To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
- To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
- Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.
Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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