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.