A healthy Chocolate Caramel Slice with no refined sugars and the added goodness of sunflower seeds, flaxseed and coconut cream.
Chocolate Caramel Slice
My 6 year old son loves this slice so I thought I would share as it is a great option for a sweet lunchbox treat. I just trimmed off the edges where there was minimal, or no caramel filling, it’s the caramel that really gives the sweetness. I saw this slice on Georgia Hardings site, Well Nourished, just made a few minor tweaks, you can see her version here. I normally focus on no bake slices, but they don’t tend to last in kids lunchboxes as they fall apart when they get warm, or even to room temperature. This slice is perfect, it holds its shape and there is nothing that can melt, there is just a hint of caramel so you won’t have kids with sticky fingers.
It’s basically just 3 layers of biscuit, caramel, chocolate crumb, then bake. It’s a great slice for adding the goodness of flaxseed to your diet. Flaxseed is a great source of protein, fibre and omega-3 fatty acids, in addition to being a rich source of other vitamins and minerals. There is research that the high levels of lignans can reduce the risk of breast cancer. Ground flaxseeds (flaxseed meal) is easier for the body to digest, so best eaten in slices like this one.
This will make 15 squares, however for my kid’s lunchboxes I cut these in half to make small bars, which was plenty as a little treat. I also trimmed off the outer edge as it became quite dry without as much caramel centre.
Chocolate Caramel Slice
Description
A healthy Chocolate Caramel Slice with no refined sugars and the added goodness of sunflower seeds, flaxseed meal and coconut cream.
Ingredients
BASE
- 125g butter
- 1/2 cup honey
- 1/2 teaspoon bicarb soda
- 1/2 cup sunflower seeds
- 1/2 cup flaxseed meal
- 1 cup plain flour
- 2 cups rolled oats
- 1 teaspoon vanilla extract
CARAMEL CENTRE
- 1/3 cup honey
- 1/2 cup coconut cream
- 1/4 teaspoon sea salt
TOP
- 1/3 of the base mixture
- 1 tablespoon cocoa powder
Instructions
Pre heat oven to 180°C.
CARAMEL CENTRE
Place the honey, coconut cream and salt in a small saucepan over med-high heat. Bring to a gentle simmer for 10 minutes, then allow to cool slightly.
BASE
In a small saucepan over medium heat, melt the butter with the honey, then add the bicarb soda and mix well. In a food processor blitz the sunflower seeds. Add the flour, oats and flaxseed and blitz until combined. Add the butter and blend until it forms a course dough. Set aside 1/3 of this mixture.
Line a 27cm x 18cm slice tray with baking paper and press the base in, leaving the edges slightly higher to hold in the caramel centre.
Pour over the caramel. Blitz together the remaining 1/3 of base with the cocoa and then crumble over the top. Press down slightly and bake for 20 minutes. Allow to cool in the tray and then set in the fridge to make it easier to cut into squares.
Notes
I prefer to use Ayam coconut cream as it has no added ingredients.
I cut my squares in half again to make small bars.
Store in an airtight container in either the fridge or freezer.
Dry ingredients from South West Provision
Macro Organic Butter
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